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World Egg Day 2010

World Egg Day 2010

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World egg day World egg day Presentation Transcript

  • Dr C. Vasu, Biomin
    World Egg Day2010
  • Concept
    Union of Producers and Consumers
    Awareness among consumers
  • World Egg Day – Why?
    Hatched by the IEC (International Egg Commission)
    To assist worldwide egg marketers to raise awareness among consumers of the benefits of eggs.
    To focus consumer attention on the excellent nutritional value of eggs.
    View slide
  • World Egg Day
    Launched in 1996 at the International Egg Commission (IEC) Vienna conference.
    Second Friday of October will be the World Egg Day.
    In 2010 – 8thOct
    View slide
  • Programs
    To announce the commencement of promotional campaign.
    In Austria, a colorful air baloon bearing the phrase ‘an egg a day is okay’.
    In China, Awareness of the ‘Healthy egg’.
    In Mauritius 2 giant omelets using 10,000 eggs were prepared and given to underprivileged people as part of ’Egg for Life’ campaign.
  • Egg Industry in India
    Third in world Population &Egg Production
  • 3rd in Production,Per Capita consumption… ?
  • Egg Consumption (Kg/Person/Year)
  • Egg Consumption (Kg/Person/Year)
  • Reasons ?
  • Know about your Eggs
  • NUTRIENT DENSE EGGS
    Two Large Eggs = 155 calories
    6% food energy
    20% protein
    53% essential AminoAcids
    30% riboflavin
    12% vitamin A
    16% vitamin B12
    12% folate
    12% vitamin D
    16% phosphorous
    8% vitamin B6
    34% selenium
    8% iron
    8% zinc
    6% vitamin E
  • Egg Protein
    Unbeatable package of versatility and top quality protein at an affordable price.
    The proteins in eggs are important in the development of brain &muscles and have a key role in disease prevention.
    All the important amino acids, the building blocks of body protein are found in an egg in the right proportions for the body’s needs.
  • Egg Nutrition
    75 calories of energy / Egg
    Adequate quantities of Vitamins A, B6, B12, Folic acid, Iron (Fe), Phosphorus and Zinc (Zn)
  • Egg Fat
    2/3rd of Egg fat is of the healthy unsaturated type.
    This fat helps the body to absorb nutrients such as Vitamins A, D, E and K.
  • Egg Nutrition
    Suitable food for any time of the Day.
    Eating egg is suitable for all age groups esp. Children, Pregnant and Lactating Women.
  • Egg Choline
    The Yolk is the excellent source of choline , a nutrient considered essential for Human Health.
    It can be required for the formation of brain tissue and memory.
    Play a major role in preventing Heart Disease.
  • Egg Lutein and Zeaxanthin
    Lutein and Zeaxanthin are 2 newly recognized nutrients.
    Daily consumption significantly lower the risk of age related macular degeneration (AMD), a leading cause for blindness affecting people of old age.
    Also less likelihood of cataract.
  • WHAT IS CHOLINE?
    Egg lecithin (phosphatidylcholine) is made up of glycerol, fatty acids, phosphate and choline.
    Choline is important in nerve cell transmission, source of acetylcholine.
    Plays important roles in brain development, memory and Alzheimer’s disease.
  • CHOLINE & DEVELOPMENT
    Pregnancy: large amounts of choline delivered to fetus and newborns have high plasma choline levels (7-fold).
    Lactation: high choline content in breast milk
  • CHOLINE & THE BRAIN
    Studies suggest that dietary intake of choline early in life can diminish the severity of memory deficits in aged animals.
    Critical periods for cholineenhancement of memory
    Embryonic (12-17 d)
    Postnatal (16-30 d)
  • CHOLINE & FETUS/ NEWBORN
    Choline an essential nutrient
    Ave Intake for men 550 mg/day
    Ave Intake for women 425 mg/day
    Increased needs during pregnancy & lactation
    Choline supplements
    - increased new neurons
    • formation of memory centers
    • decreased programmed cell death
    • life-long changes in nerve growth factors and calretinin
  • CHOLINE MESSAGE
  • AGE-RELATED MACULAR DEGENERATION (AMD)
    Normal Vision
    AMD
    Late-Stage AMD
  • LUTEIN AND AMD RISK
  • EGGS & CAROTENOIDS
    Studies indicate that dietary lutein and zeaxanthin help preserve the health of the aging eye against macular degeneration and cataracts.
    Addition of 1.3 egg yolks per day to the diets of 11 middle-aged subjects:
    - increased plasma lutein [38%]
    - increased plasma zeaxanthin [128%]
    Handelman et al. 1999. Am J Clin Nutr 70:247-251.
  • LUTEIN BIOAVAILABILITY
  • EGGS AND CATARACTS
    Data from the Beaver Dam Eye Study indicated that egg consumption was inversely associated with cataract risk in participants who were younger than 65 when the study started.
    The relative risk of cataracts was 0.4 for people with the highest egg consumption versus a risk of 1.0 for those with the lowest intake.
  • LUTEIN & CHD
    Lutein inhibited the inflammatory response of monocytes to LDL trapped in the artery wall in vitro.
    Lutein supplementation reduced the size of atherosclerotic lesions in apoE knockout mice.
    Carotid artery thickness was unchanged in the highest quintile of plasma lutein and increased in the lowest quintile.
    [Dwyer et al. 2001. Circulation 103:2922-2927.]
  • EVEN MORE REASONS
    Feeding egg yolks at 6 months of age provides valuable source of iron for infant.
    Teenage girls who regularly eat eggs are less likely to develop breast cancer later in life.
    Egg intake related to a reduced risk of stroke in men and breast cancer in women.
  • Eggs are no longer the icon for cholesterol!
    Courtesy:
    Time Magazine,
    July 19, 1999
  • New Research From UCONN Shows 3 Eggs a Day Okay for Healthy Elderly People
    Researchers at the University of Connecticut , USA.
    Have shown that eating three eggs a day does not raise heart disease risk factors in healthy elderly people.
    Source: The Journal of Nutrition, December 2005 edition.
  • Eat more Eggs
    Live Better