NUTRITIONAL STATUS AND NUTRITION TRANSITION

TERM PAPER REPORT SUBMITTED TO UNIVERSITY OF MYSORE IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE DEGREE OF

MASTER OF SCIENCE IN FOOD SCIENCE AND NUTRITION (CBCS)

BY L.VATSALA DEPARTMENT OF STUDIES IN FOOD SCIENCE AND NUTRITION, UNIVERSITY OF MYSORE MYSORE 570 006

MASTER OF SCIENCE IN FOOD SCIENCE AND NUTRITION JANUARY-2013

CERTIFICATE

This is to certify that Ms.VATSALA. L is a student of Final year M.sc (III semester CBCS) Food Science and Nutrition, has prepared a term paper report entitled NUTRITIONAL STATUS
AND NUTRITION TRANSITION as

a partial fulfillment of the syllabus prescribed for the academic

year 2012-2013

Place: Date:

Signature of the Guide Ms. PRABHAVATHI.S.N

Signature of the Chairperson

DECLARATION

I hereby declare that this term paper report entitled NUTRITIONAL STATUS AND NUTRITION
TRANSITION, carried out by me during the academic year 2012-2013 under the guidance, of Ms.

PRABHAVATHI.S.N in the department of studies in food science and Nutition, university of Mysore, in partial fulfuilment of the requirement for the degree of master of Food Science and Nutrition (CBCS)

Place: Date:

L.VATSALA Reg No.FS111024

ACKNOWLEDGEMENT

I wish to convey my regards to Ms. PRABHAVATHI. S.N. DOS, in Food Science and Nutrition, University of Mysore, for their valuable guidance, suggestions and advice to me in conducting the study. I am, very much thankful to our Chairperson for her cooperation in this context. I am also thankful to Pro. Jamuna Prakash for her valuable guidance in this regard.

L.VATSALA

TABLE OF CONTENTS

Sl.No 01 02 03 INTRODUCTION

Contents

Page no

NUTRITION TRANSITION CONSUMPTION OF TRADITIONAL FOOD AMONG INDIAN AND WESTERN POPULATION HEALTH ASPECTS OF TRADITINAL FOODS TRENDS IN DIET DIVERSIFICATION IN INDIA MAJOR DRIVERS FOR CHANGE IN CONSUMPTION OF FOOD PATTERN DRIVERS OF FOOD CONSUMPTION CONSUMPTION OF READY TO EAT FOODS IN INDIA AND IN OTHER COUNTRIES CONSUMPTION OF FOOD COMMODITIES AND READY TO EAT SNACKS, AMONG EXPENDITURE CLASSES

04 05 06

07 08

09

10

CONCLUSION

11

REFERENCE