The booklet entitled "Menus for Low-cost Balanced Diets and School Lunch Programmes" suitable for North India brought out by the National Institute of Nutrition has been quite popular.
The Nutrition Advisory Committee has revised the recommended allowances of nutrients for Indians in 1968. The data presented in the book which was originally brought out in 1959 have now been updated in the light of these recommendations. Also since the prices of foodstuffs have been changing over the years, information with regard to cost of the various preparations has been worked out again based on the prices prevailing in Hyderabad in recent months.
We hope that the booklet will continue to be a useful source material for dietitians, social workers and nutritionists all over the country.
A publication entitled "Menus for low cost balanced diets and school lunch programmes, suitable for South India" was prepared in 1958. The purpose of the publication was to provide examples of nutritious dishes which could be easily prepared by using cheap and locally available foodstuffs. The text was intended as a practical guide to the housewife as well as the school authorities to improve the nutritive quality of the diet of adults and school-going children of South India.
It is well-known that the general pattern of diet in Uttar Pradesh and the Punjab in the North differs in certain respects from that obtaining in the Southern States. This does not, however, rule out the fact that people of low economic status in the North subsist on a relatively inadequate diet; hence the need for improving northern dietaries is as urgent as that for the South. The present brochure is prepared on lines similar to the previous one so that the recipes suggested could be employed by people of these regions in the preparations of nutritious and cheap menus, resulting in an improvement in the nutritional quality of the diets without any great additional economic strain.
The text is divided into two parts; Part I deals with recipes suitable for adoption at home and Part II with those suitable for mid-day feeding of school children.
The names of all the preparations are given in English. Hindi equivalents of foodstuffs employed in drawing up the recipes are given in the Appendix.
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