1. T. Longvah
National Institute of Nutrition
Hyderabad – 500 007
AP India
* Food systems methodology and the
importance of capturing
biodiversity in dietary assessments
– India’s experience

2. *
*Home to 1.2 billion people
*India is one of the 17 megadiverse countries that is hosts
to 7.6% of all mammalian, 12.6% of all avian, 6.2% of all
reptilian, 4.4% of all amphibian, 11.7% of all piscine, and
6.0% of all flowering plant species.
*The Indian economy is the world's eleventh-largest
by nominal GDP and third-largest by purchasing power
parity (PPP).
*Yet India continues to face the challenges
of poverty, illiteracy,, malnourishment and inadequate
healthcare.

3. *
Established in 1972 the bureau is currently in operation in
the States of Andhra Pradesh, Gujarat, Karnataka, Kerala,
Madhya Pradesh, Maharashtra, Orissa, Tamil Nadu, Uttar
Pradesh and West Bengal with the following objectives:
1) To collect, on a continuous basis, data on dietary
pattern and nutritional status of the Indian population
2) To periodically evaluate the on-going National Nutrition
Programmes to identify their strengths and weaknesses,
and to recommend appropriate corrective measures.

4. *
*Cross sectional community based survey in 10 states
*Selected villages spread over natural geographic regions
of the states
*120 villages covered in each state of which 90 are from
baseline (1975-79), first repeat (1988 – 90) and second
repeat (1996 -97) and the remaining 30 are fresh villages
*15629 households covered for anthropometry, clinical
examination and history of morbidity in 2011 survey
*Diet survey carried out in every alternate household
covered for nutritional assessment

5. *
*Combination of 24 hour recall + weighment
method used for diet surveys
*Diets Survey carried out in all seasons of the
year
*Appropriate and useful across a wide range
of population therefore suitable for national
dietary assessment
*NNMB data is the only nationally
representative dietary survey available in the
country
*Captures time trends of food and nutrient
intakes as well as changes in food supply

6. *
Cereals and grain products:
27 (27)
Pulses and legumes: 19 (19)
Leafy vegetables: 67 (49)
Roots and tubers: 22 (21)
Other vegetables: 51 (45)
Nuts and oilseed: 24 (16)
Condiments and spices: 23
(20)
Fruits: 72 (40)
Fish and seafoods: 85 (68)
Meat and poultry: 20 (18)
Milk and milk products: 15
(15)
Fats and edible oils: 16 (14)
Sugars; 8 (5)
Beverages (Alcoholic); 3
Beverages (Non alcoholic): 2
Less familiar foods: 140

7. CEREALS, CEREAL PRODUCTS AND MILLETS IN THE NNMB DIET SURVEYS
2005 - 06
No. of Households Mean consumption Range
Rice, raw, milled (Oryza sativa L) 3518 247.861 2.3 – 892.9
Rice, parboiled, milled (Oryza sativa L) 2840 349.284 15.6- 1065.1
Wheat, flour(whole) (Triticum aestivum) 1806 168.609 1.0 – 636.4
Jowar ( Sorghum vulagre) 753 213.189 3.2 – 880.5
Rice, puffed (Oryza sativa L) 699 68.848 1.9 – 545.7
Bajra ( Pennisetum typhoideum) 607 250.184 0.1 – 250.184
Ragi (Eleusince coracana) 459 161.612 0.6 – 1042.3
Wheat, flour(refined) (Triticum aestivum) 279 307.922 0.3 – 1052.5
Rice, flakes (Oryza sativa L) 194 63.121 2.4 – 377.1
Maize, dry (Zea mays) 193 246.204 1.6 – 551.7
Wheat, semolina (Triticum aestivum) 174 75.770 1.4 – 282.7
Wheat, bread, (brown) (Triticum aestivum) 144 24.430 1.8 – 109.4
Wheat, bulgar (parboiled) (Triticum aestivum) 130 54.819 7.7 – 414.5
Wheat, bread, (white) (Triticum aestivum) 103 25.366 0.2 – 272.2
Wheat, whole(Triticum aestivum) 54 82.306 2.6 – 294.1
Rice, raw, handpounded (Oryza sativa L) 40 267.863 15.3 – 506.5
Wheat, vermicelli(Triticum aestivum) 20 73.155 16.3 – 235.3
Varagu (Paspalum scobiculatum) 14 172.279 26.1 – 500.0
Panivargau (Panicum miliaceum) 5 81.160 25.0 – 175.0
Samai (Panicum miliare) 5 255.040 51.0 – 408.2
Maize, tender (Zea mays) 2 53.650 51.7 – 55.6
Sanwa millet (Echinochloas frumantacea) 2 7.950 5.4 – 10.5
Barley (Hordeum vulgare) 2 118.350 18.4 – 28.3

8. No. of Households Mean Range
Red gram, dhal 2353 31.491 0.3 – 273.9
Green, gram dhal 1118 31.637 0.7 – 158.8
Black, gram dhal 880 25.358 0.2 – 156.6
Bengal gram, dhal 701 21.674 0.2 – 233.1
Lentil 379 32.093 3.4 – 110.5
Bengal gram, roasted 216 17.382 0.4 – 123.7
Green, gram whole 181 29.803 2.3 – 125.5
Peas, dry 150 31.325 3.0 – 121.5
Cowpea 129 42.292 7.1 – 206.6
Horse gram, whole 118 42.486 6.5 – 132.8
Bengal gram, whole 100 37.674 2.5 – 230.0
Moth beans 92 27.507 2.6 – 83.0
Field bean, dry 87 42.652 5.9 – 131.3
Khesari, dhal 84 41.652 1.6 – 269.7
Soya bean 79 10.216 0.8 – 69.3
Peas green 47 34.532 3.8 – 126.0
Red gram, tender 20 43.975 4.8 – 93.8
Rajmah 5 64.160 18.8 – 195.8
Peas, roasted 3 95.133 30.9 – 178.9
PULSES AND GRAIN LEGUMES IN THE NNMB DIET SURVEYS
2005 - 06

9. No. of Households No. of Households
Curry leaves 1122 Bathua leaves 14
Coriander leaves 888 Amaranth, polygonoides 14
Cabbage 278 Amaranth cautatus 11
Amaranth, tender gangeticus 125 Fetid cassia (dried) 11
Drumstick leaves 102 Ambat chuka 8
Fenugreek leaves 71 Bottle gourd leaves 8
Amaranth, paniculatus 53 Paruppu keerai 7
Gogu 48 Amaranth, viridis 7
Amaranth species
(koyakeera
43 Colocasia leaves (green
variety )
6
Amaranth, spinosus 41 Menathakkali leaves 5
Amaranth species
(Chakravarthikeerai)
40 Cow pea leaves 5
Cauliflower leaves 36 Betel leaves 4
Bengal gram leaves 34 Agathi 2
Amaranth, stem 27 Beet greens 1
Mint 20 Carrot leaves 1
Ipomoea leaves 19 Colacasia leaves (dried) 1
Mayalu 19 Fetid cassia, fresh 1
Amaranth tristis 16 Modakanthan keerai 1
Colocasia leaves (black
variety)
15 Brussels sprouts 1
Mustard leaves 14
GREEN LEAFY VEGETABLES - INNMB SURVEYS 2005-06

10. *
Food stuffs 1975-79 1988-90 1996-97 2009-11 RDA
Cereals & millets 505 469 450 382 460
Pulses 34 32 27 32 40
Green Leafy Vegetables 8 9 15 17 40
Other vegetable 54 49 47 45 60
Roots & Tubers 56 41 44 58 50
Milk & Milk products 116 92 86 89 150
Fats & Oils 14 13 12 16 20
Sugar & Jaggery 23 29 21 13 30

11. *
*Provides detailed information on the food and
nutrient intake of the Indian population
*Captures the different varieties of commonly
consumed foods within food groups
*Captures different types of cooking oils
*Captures fish varieties
*Does not capture the neglected underutilized
food species
*Fails to capture seasonal changes in food
supply
*Fails to differentiate varieties within species

12. *
*The PDS is the key element in the food security
system in India particularly for the poor.
*Instrument for ensuring availability of food grains
mainly rice, wheat, sugar and kerosene at subsidized
rates
*Government of India introduced the Targeted PDS in
1997 to provide highly subsidized food grains to those
below the poverty line.
*Budgetary allocation for food subsidy during the year
2010-11 was US $ 11.1 billion
*Major instrument in the government’s anti poverty
programme the TPDS supports over 400 million Indians
below the poverty line
*Provides cheap calories to the households

13. *
*The green revolution packages during the 1960’s, increased
per capita incomes and PDS brought a tremendous change in
the people’s diet
*The low price of subsidized rice and wheat led to a decrease
consumer demand of millets
*This led to producer shift from traditional crops mostly rain fed
dry land crops towards high value water intensive crops.
*Shift from locally available, wild, farm, leafy and other
seasonal vegetables to some common vegetables
*Loss in food biodiversity and important germplasm
*Overdependence of population on too few crops

14. *
Food item Rural Urban
1993-94 2009-10 % Change 1993-94 2009-10 % change
Rice 7.0
(52-24)
6.14
(54.10)
-12.86 5.3
(50.00)
4.66
(49.73)
-12.08
Wheat 4.4
(32.84)
4.36
(38.41)
-0.91 4.7
(44.34)
4.37
(46.64)
-7.02
Jowar 0.8
(5.97)
0.29
(2.56)
-63.75 0.4
(3.77)
0.18
(1.92)
-55.00
Bajra 0.5
(3.73)
0.28
(2.29)
-44.00 0.1
(0.94)
0.09
(0.96)
-10.00
Maize 0.4
(2.99)
0.20
(1.76)
-50.00 00
(00)
0.02
(00)
00
Other cereals
& millets
0.3
(2.24)
0.11
(0.97)
-63.33 0.1
(0.94)
0.08
(0.85)
-20.00
Total cereals 13.4
(100)
11.35
(100)
-15.30 10.6
(100)
9.37
(100)
-11.60
Figures in parenthesis indicates percentages
Sources: Level and pattern household consumption expenditure in India (various issues)

15. *
*Food composition data provide detailed
information on the nutritional composition of
foods
*FCT are used in a variety of ways by a spectrum
of users
*Data on what is actually present in foods are
critical for those involved in nutrition research,
epidemiological studies and product
development as well as for developing
government policies regarding health, nutrition
and agriculture.

16. *
Food stuffs 1975-79 1988-90 1996-97 2009-11 RDA
Protein (g) 61.5 58.4 53.7 50.7 60
Energy (Kcal) 2349 2283 2108 1870 2425
Calcium (mg) 606 565 521 425 400
Iron (mg) 30.2 27.2 14.2 14.9 28
Vitamin A (µg) 246 282 300 294 600
Thiamin (mg) 1.46 1.33 1.20 1.3 1.20
Riboflavin (mg) 0.81 0.87 0.9 0.7 1.40
Niacin mg) 14.7 14.2 12.7 14.5 16
Vit. C (mg) 39 37 40 45 40

17. *

18. *
*A probability-based (PPS)) National sampling plan was
developed to sample and analyse foods consumed in the
country wherein the country was divided into six regions
(North, South, East, West, Central and Northeast) with
roughly equal populations
*Each region comprises of states and the sample size of each
state was based on the number of districts in the particular
state.
*Population proportionate to size stratified sampling method
was applied for the selection of districts within the states
based on the number of natural geographical regions (NGR) in
each state.
*Wherever NGR was not available in the state, administrative
regions as followed by the state was taken for stratified
sampling.
*Sampling units in each district is the biggest town.
*Primary sampling units in each town is a retail outlet

19. *

20. *
Name of the food North North east East West South Central
Amarathus
gangeticus
1 4 1 1 3 2
Apple 2 2 1 1 1 1
Eggplant 5 14 11 14 11 5
Chilli green 2 9 4 7 5 3
Garlic 3 2 1 1 2 1
Ginger fresh 1 3 1 1 1 1
Potato 1 3 1 1 1 1
Tomato Ripe 2 3 2 2 2 2

21. *EGGPLANT VARIETIES

22. Content/100g Unit Content Variation
Water soluble vitamins
B1, Thiamine mg 0.06  0.02 0.025 – 0.10
B2, Riboflavin mg 0.11  0.02 0.050 – 0.16
B3,Niacin mg 0.53  0.11 0.28 – 0.79
B5, Panthothenic Acid mg 0.92  0.43 0.18 – 1.87
B7, Biotin mg
B8, Inositol phosphate mg
B9, Folic Acid µg
B12, Cyanocobalamin mg ND
Total Ascorbic acid 1.88  0.99 0.13 – 4.21
L-Ascorbic Acid mg 0.28  0.24 0.02 – 0.088
L-dehydroascorbic acid mg 0.83  0.61 0.13 – 3.29
Glycine betaine mg 72.94  13.76 47.14 – 98.94
Trigonelline mg 0.06  0.03 0.02 – 0.16
Butyrobetaine mg ND
Choline mg 50.33  7.47 20.44 – 77.37
CDP-Choline mg 0.06  0.02 0.02 – 0.13
Total Polyphenols 13.15  5.96 2.66 – 28.23
Pyridoxamine µg 18.08  13.22 3.59 – 109.50
Pyridoxal µg 32.13  9.82 17.95 – 57.84
Pyridoxine µg 51.78  17.19 13.34 – 103.79
TOTAL µg 98.52  25.95 46.62 – 186.03
P C L nmol
DPPH radical scavenging % 16.98  4.94 9.52 – 41.69
IC50 26.63  7.44 16.87 – 53.30
Content/100g Unit Content Variation
Fat soluble vitamins
Lutein µg 62.84  47.27 13.63 – 15.55
Zeaxanthin µg ND
Lycopene µg ND
B-cryptoxanthin µg ND
- carotene µg ND
-carotene µg ND
ß-carotene µg ND
-Tocopherol mg 0.09  0.05 0.02 – 0.22
ß-Tocopherol mg ND ND
-Tocopherol mg 0.04  0.01 0.03 – 0.05
-Tocopherol mg ND ND
-Tocotrienol mg ND ND
ß -Tocotrienol mg ND ND
-Tocotrienol mg ND
-Tocotrienol mg ND
D3-Cholecalciferol ND
D2-Ergocalciferol 1.28  1.46 0.21 – 9.20
K1-Phylloquinone µg 16.54  9.70 2.80 – 35.30
K2-Menaquinone µg ND
Campasterol mg 6.19  1.82 3.12 – 9.89
Stigmasterol mg 16.59  4.08 10.02 – 26.50
ß -sitosterol mg 69.81  16.46 41.48 – 98.87
Eggplant (Solanum melongana)

25. *
Parameters Hybrid Rice
(N = 287)
Range Landraces
(N = 125)
Range
Moisture 8.51 1.6 4.0 - 12.7 12.21 1.34 9.1 -15.7
Protein 9.08 1.5 5.6 - 13.87 7.76 0.92 5.4 -10.2
Fat 2.39 0.53 1.8 - 4.3 2.81 0.40 2.0 – 3.9
Ash 2.04 0.53 1.9 - 3.5 1.19 0.17 0.6 – 1.6
IDF 3.62 0.16 3.18-3.9 4.61 0.46 3.4 - 5.4
SDF 0.79 0.06 0.66-0.92 0.91 0.08 0.7 - 1.1
TDF 4.41 0.17 3.99-4.71 5.52 0.45 4.4 - 6.1

26. *

27. *
Rice varieties
Brownrice; 5%Polished; 10%Polished
Znmgg-100

28. *

29. High GI
Low GI
40
45
50
55
60
65
70
75
80
Blackglutinous
Whiteglutinous
Najdainganh-Taobam
ChuilonNandiMaiba
DurgpatTaobam
ChangngatMolphei
Langmai/Daimei
BungnaTaobam
Nagdai-Chuilon
Nagduina-Chuilon
Tongnau-Nap
NaganadNapdoin
NepaliRice
Machang
GLYCEMIC INDEX OF RICE LANDRACES

30. *
*Nutrient content can vary widely within species
therefore the consumption of different varieties or
breeds can have a significant impact on nutritional
adequacy.
*Differences in the nutrient composition within species
can have large influence on data interpretation
*Cultivar specific nutrient data can be the key to
devise food based nutrition intervention strategies as
the key for addressing global hunger, micronutrient
malnutrition and chronic degenerative diseases
*Capturing biodiversity in diet surveys will also be an
important step towards understanding the impact of
biodiversity on food and nutrition security
*Capturing food cultivar specific data in diet surveys is
the need of the day