Quality food,quality life
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India has a large and growing population, increasing the demand for food. To improve food production and quality, the government implemented several initiatives in the 1960s and 1970s, including using fertilizers, better irrigation, and high-yielding seed varieties. This led to the "Green Revolution" which substantially increased cereal crop yields. In the 1970s, Operation Flood was launched to increase milk production through the National Dairy Development Board, making India the largest milk producer - the "White Revolution". These efforts helped India improve its food security through higher-yielding hybrid crops and seeds.
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![India- Densely Populated Nation Lot of food – Increasing demand
More land – [More Cultivation ]
Food Obtain Energy
Nutrients
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Growth
Development
Health
Need of better methods to improve
Food production & quality of crops](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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Millets- A Super food or a Diet Fad.pptx
Millets : A Super Food or A Diet Fad.
This Powerpoint Presentation shows the Millets as a Super-food, rather than a diet fad. Are millets a superfood, offering a plethora of health benefits, or are they merely a passing diet fad? Millets are not just a diet fad; they are a superfood in the truest sense. They offer a wide range of health benefits, are environmentally friendly, and have a long history of nourishing people around the world. Embracing millets in our diets is not a passing trend but a step towards a healthier and more sustainable future for ourselves and our planet. So, let us recognize the potential of millets and incorporate them into our meals, not as a fleeting fad, but as a long-lasting and beneficial dietary choice.
Food and health.pptx
Food contains nutrients like carbohydrates, fats, proteins, vitamins, minerals, water and roughage that are essential for growth and health. Carbohydrates, proteins and fats provide energy and are called macronutrients, while vitamins and minerals needed in smaller amounts are called micronutrients. A balanced diet containing adequate amounts of all these components is important for proper body growth and functioning, along with regular exercise, rest and sleep.
FOOD AND NUTRIENTS, FAST FOOD AND ITS LETHAL RISKS
Eating only one type of food will not give our body everything it needs to work, play, grow and fight diseases. This is because our body needs different substances for doing different things. These substances are called nutrients.
Indian Yellow Maize In The Food Industry
Indian yellow maize is a vital ingredient in the Indian food industry, known for its adaptability and nutritional richness. It is used in various forms like whole kernels, flour, and meal, and is essential in traditional Indian dishes like rotis, breads, savory snacks, and desserts. Its nutritional profile includes carbohydrates for energy, fiber for digestion, and essential nutrients like vitamin B and antioxidants.
Its vibrant yellow hue adds visual appeal to dishes. Affordable and readily available, Indian yellow maize is a favorite among home cooks and food businesses, contributing to the rich tapestry of Indian cuisine and ensuring delicious and nutritious meals are enjoyed by all.
Class 9 notes of l 15 (plants)
This document provides information on improving food resources in India. It discusses the various food revolutions that have taken place like the Green, White, Blue and Yellow Revolutions to increase production of grains, milk, fish and oils respectively. It also describes different activities that lead to improved crop yields like crop variety improvement through hybridization and genetically modified crops, as well as crop production improvement techniques like nutrient management, irrigation, and crop protection management against weeds, pests and diseases. Storage of grains is also discussed along with factors affecting storage losses and methods to prevent them.
Unlocking the Nutritional Riches: Revealing the Power of South India’s Superfood
In the vibrant tapestry of South Indian cuisine, there lies a culinary secret that transcends taste – a superfood packed with unparalleled nutritional richness. Join us on a journey as we unveil the mysteries behind South India’s most powerful superfood, exploring the incredible health benefits that make it a nutritional powerhouse.
LETS GO BACK TO ROOTS.ppt
India, with its rich heritage and deep-rooted culture, boasts a culinary history as old as time itself. The food habits of the country are deeply rooted in traditions, shaped by centuries of invasions, religious beliefs, and social customs. They have evolved and transformed over time, varying slightly from state to state. Each tradition has left an indelible mark on Indian gastronomy. Some ancient food traditions that are integral to India's culinary reputation have shaped its multicultural cuisine. So it comes as no surprise that some of these customs are still followed in many homes with the same tenacity as before, especially because they are also backed by scientific reasoning. These time-honoured practices not only add flavour to the food but also weave together tradition, culture, and identity, making Indian cuisine an experience like no other.
Food Where does it come from...
This document discusses the classification and types of major nutrients found in food. It covers six major nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and dietary fiber. Carbohydrates are made of carbon, hydrogen, and oxygen and provide energy. Fats also provide energy but should be consumed in moderation. Dietary fiber cannot be digested but is important for increasing bulk in feces. The document also discusses photosynthesis and edible plant parts like stems. It includes questions about vitamin classification, nutrients, and why dietary fiber is needed.
Shakuntala Thilsted - Fish in the first 1,000 days of life
The document discusses the importance of fish and essential fatty acids during the first 1,000 days of life. It notes that fish is a rich source of essential fats like DHA and that rural Bangladeshi women and children often have low fish intake and low levels of these fats. The document recommends that the agricultural sector increase access to fish with omega-3 fatty acids and improve omega-3 content of fish feeds to help meet nutrition needs during this critical period of development.
FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
This document discusses nutrition and provides nutritional guidelines. It defines nutrition as the study of how the body uses food and identifies major nutrients like vitamins, minerals, protein, carbohydrates, and water that help maintain the body. It then lists 10 nutritional guidelines, including eating a variety of foods everyday to get needed nutrients, eating more vegetables and fruits for essential vitamins and minerals, consuming lean meats and dairy for healthy bones and tissues, limiting fatty and sugary foods, and attaining a normal body weight through food and exercise.
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(3).pptx
This document discusses nutrition and nutritional guidelines. It defines nutrition as the study of how the body uses food. Nutrients in food help maintain the body and provide energy, build cells and tissues, and regulate bodily processes. The document lists vitamins, minerals, protein, carbohydrates, water, and sugars as examples of nutrients. It provides 10 nutritional guidelines, including eating a variety of foods everyday to get needed nutrients, eating more vegetables and fruits for vitamins, minerals and fiber, and consuming lean meats, dairy, and calcium-rich foods for healthy bones and tissues.
DEVELOPMENTAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
This document discusses nutrition and provides nutritional guidelines. It defines nutrition as the study of how the body uses food and identifies major nutrients like vitamins, minerals, protein, carbohydrates, and water that help maintain the body. It then lists 10 nutritional guidelines, including eating a variety of foods everyday to get needed nutrients, eating more vegetables and fruits for essential vitamins and minerals, consuming lean meats and dairy for healthy bones and tissues, limiting fatty and sugary foods, and attaining a normal body weight through food and exercise.
DEVELOPMENTAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
This document discusses nutrition and nutritional guidelines. It defines nutrition as the study of how the body uses food. Nutrients in food help maintain the body and provide energy, build cells and tissues, and regulate bodily processes. The document lists vitamins, minerals, protein, carbohydrates, water, and sugars as examples of nutrients. It provides 10 nutritional guidelines, including eating a variety of foods everyday to get needed nutrients, eating more vegetables and fruits for vitamins, minerals and fiber, and consuming lean meats, dairy, and calcium-rich foods for healthy bones and tissues.
FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
This document discusses nutrition and provides nutritional guidelines. It defines nutrition as the study of how the body uses food and identifies nutrients as chemical substances in food that help maintain the body by providing energy, building cells and tissues, and regulating bodily processes. Key nutrients include vitamins, minerals, protein, carbohydrates, and water. It recommends eating a variety of foods each day to get needed nutrients, eating more vegetables and fruits for essential vitamins, minerals and fiber, and consuming lean meats, dairy and calcium-rich foods for healthy bones, teeth and tissues.
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD.pptx
This document discusses nutrition and provides nutritional guidelines. It defines nutrition as the study of how the body uses food and identifies major nutrients like vitamins, minerals, protein, carbohydrates, and water that help maintain the body. It then lists 10 nutritional guidelines, including eating a variety of foods everyday to get needed nutrients, eating more vegetables and fruits for essential vitamins and minerals, consuming lean meats and dairy for healthy bones and tissues, limiting fatty and sugary foods, and attaining a normal body weight through proper food and exercise.
NUTRITIONAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(1).pptx
This document discusses nutrition and provides nutritional guidelines. It defines nutrition as the study of how the body uses food and identifies nutrients as chemical substances in food that help maintain the body by providing energy, building cells and tissues, and regulating bodily processes. Key nutrients include vitamins, minerals, protein, carbohydrates, and water/sugars/starches. The document recommends eating a variety of foods each day to get needed nutrients, eating more vegetables and fruits for essential vitamins, minerals and fiber, and consuming lean meats, dairy and calcium-rich foods for healthy bones, teeth and tissues. It also advises consuming safe foods and water and limiting fatty and sugary foods.
DEVELOPMENTAL FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(3).pptx
This document discusses nutrition and provides nutritional guidelines. It defines nutrition as the study of how the body uses food and identifies nutrients as chemical substances in food that help maintain the body by providing energy, building cells and tissues, and regulating bodily processes. Key nutrients include vitamins, minerals, protein, carbohydrates, and water/sugars/starches. The document recommends eating a variety of foods each day to get needed nutrients, eating more vegetables and fruits for essential vitamins, minerals and fiber, and consuming lean meats, dairy and calcium-rich foods for healthy bones, teeth and tissues. It also advises consuming safe foods and water and limiting fatty and sugary foods.
FOOD RESOURCES BY MAIDA LYNN N. JAGUIT,RN,MM,PHD(3).pptx
This document discusses nutrition and nutritional guidelines. It defines nutrition as the study of how the body uses food. Nutrients in food help maintain the body and provide energy, build cells and tissues, and regulate bodily processes. The document lists vitamins, minerals, protein, carbohydrates, water, and sugars as examples of nutrients. It provides 10 nutritional guidelines, including eating a variety of foods everyday to get needed nutrients, eating more vegetables and fruits for vitamins, minerals and fiber, and consuming lean meats, dairy, and calcium-rich foods for healthy bones and tissues.
BENEFITS OF MILLETSINTERNATIONAL YEAR OF MILLETS - 2023.ppt
Millet is a drought-resistant grain that provides various health benefits and can be used in many dishes. It is gluten-free and a good source of protein, fiber, and micronutrients. The cultivation of millets has decreased in favor of wheat and rice, but interest is growing due to its benefits. The UN has declared 2023 the International Year of Millets. Smt. Lahari Bai of Madhya Pradesh has conserved over 150 varieties of millets and promotes their use.
Balanceddiet 140128150341-phpapp02
A balanced diet consists of foods from five main food groups: carbohydrates, proteins, fats, vitamins and minerals, and dairy and milk. Carbohydrates provide energy, proteins are found in meat, poultry, fish and help build the body, and fats give energy and make other nutrients work. Vitamins and minerals boost the immune system and help the body grow, found in fruits and vegetables. Dairy products like milk, yogurt, and cheese provide calcium and other nutrients essential for bone and tooth health. A balanced diet along with exercise and a positive attitude supports overall wellness.
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FOOD AND NUTRIENTS, FAST FOOD AND ITS LETHAL RISKS
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When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
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2:同时对留学生所学专业登记给予评定
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concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
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mitigated, at least in part.
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Track: Artificial Intelligence
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3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
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The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptx
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
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s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
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Abstract: Equivariant neural networks are neural networks that incorporate symmetries. The nonlinear activation functions in these networks result in interesting nonlinear equivariant maps between simple representations, and motivate the key player of this talk: piecewise linear representation theory.
Disclaimer: No one is perfect, so please mind that there might be mistakes and typos.
dtubbenhauer@gmail.com
Corrected slides: dtubbenhauer.com/talks.html
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Quality food,quality life
- 1. 9. Quality Food, Quality Life
- 2. India- Densely Populated Nation Lot of food – Increasing demand More land – [More Cultivation ] Food Obtain Energy Nutrients Carbohydrates Proteins Fats Vitamins Minerals Growth Development Health Need of better methods to improve Food production & quality of crops
- 3. Before 1965, there was drought in many parts of India. Therefore, Government decided to use Fertilizers, Better methods of irrigation & High yielding variety of seeds. To improve food production Green revolution Dr. Norman Ernest Borlaug, An American agronomist FATHER OF THE GREEN REVOLUTION
- 4. White revolution In 1970,Indian National Dairy & Development Board (NDDB) started. OPERATION FLOOD- To make milk available in plenty. Now , India has become the largest producer of milk & milk products. Anand Milk Union Limited [AMUL] was the driving force behind this movement Prof . Verghese Kurien Chairman of the NDDB FATHER OF WHITE REVOLUTION
- 5. BETTER crop yields Cereals rice, wheat, jowar Carbohydrates Pulses gram, black gram,green gram Proteins Oil Seeds groundnut, mustard, soyabean Fruits, Vegetables, Spices vitamins,minerals Fodder crops sudan grass, Rhodes grass, livestock Barseem, etc
- 6. What is Crop??? Defined as The plants of the same variety grown at a place at the same time on a large scale are referred to as crop. CULTIVATIONincludes several activities done by farmers these activities are spread over a period of time
- 8. Hybrid crops Hybridization Hybridization is a technique of cross – breeding two different varieties of crop plants each having the desired characteristic, to obtain a new varieties having a combination of the desired characteristics. Hybrid seeds Higher yields Better quality Better resistance to diseases & pests Short period of maturation Examples of hybrid varieties High yielding varieties [hyv]