Dr Rajeev THAKUR gave a presentation on the theme: “Nutrition and Health Implications of Sugar replacements, and Protein and Fiber enrichment in Processed Foods” during a conference held in Mumbai on December 5th, 2009, organized by PNFDAI (Protein Foods & Nutrition Development Association in India).

200 people from leading food companies attended this conference.

 Abstract of Presentation:
“The trend in consumption of dietary energy has considerably moved up over the last 30 years including in developing countries. This increase is mainly due to higher consumption of sugars and fats coming through our diet.
On the other hand consumption of proteins and dietary fibers has gone down. Proteins are extremely needed for growing children and senior people, but their consumption per capita in India is going down. The modern life style reduced considerably the physical activities of all age-groups.

The imbalance between the nutrient intake and physical activity lead to diet related chronic diseases such as obesity, diabetes, cardiovascular diseases, cancer, dental diseases, osteoporosis etc in India.

The joint World Health Organization (WHO) and Food and Agriculture Organization (FAO) expert consultation report put their recommendation regarding population nutrient intake goals as follows: energy from carbohydrates, fats and proteins should be in the range of 55-65%, 15-30%, 10-15% of total energy respectively. The energy from sugars under carbohydrate should be limited to 10% maximum. Sugar alternatives, proteins and dietary fiber enrichment in processed food can fulfill these recommendations.”
Protein Foods & Nutrition Development Association of India (PFNDAI) aims to create awareness about Nutrition and gives support to food industry to produce high quality, safe food products. Its Bulletin contains scientific information on Food Science & Technology. PFNDAI organizes seminars/conferences on topics like Modern Technology, Quality Systems, Safety, Globalization etc. Other activities include Product Endorsement, Food Intake Surveys and Public Discussions.

PFNDAI members include small and large Food Industries, Government, Research and Education Institutions. PFNDAI encourages Study and Research in Food Science and Nutrition.