TITLE

LOCAL FOOD CONSUMPTION PATTERNS IN

BUNDELKHAND REGION- OPPORTUNITIES FOR
PROMOTING DIETARY ADEQUACY

Presented by:
Dr. Pratibha Arya
Assistant professor
Institute of Home Science,
Bundelkhand university,
Jhansi
 INTRODUCTION

 According to UNICEF report, malnutrition caused 69% of death of children below

the age of five in India.
 Theb state of world’s 2019, UNICEF said that every second child in that age
group is affected by some form of malnutrition.
 Starting age of children's (1-5 years) are very crucial for their health of children.
Proper care of children should be taken because at this age brain development is
take place. If healthy diet is not given to children's then they can be vulnerable
to malnutrition or mentally retarded.

 In 2017, 151 million children aged under 5 years were affected by stunting, while 38
million were overweight and 51 million were affected by wasting
 In 2016, over 340 million children aged 5–19 years were overweight or obese, while
192 million were underweight
 Undernutrition continues to cause nearly half of deaths in children aged under 5
years
Nutritional adequacy is the comparison between the nutrient requirement and the
intake of a certain individual or population.
Dietary adequacy a diet that provides all the essential nutrients in balance.
Dietary pattern: A dietary pattern is defined as the quantity, variety, or
combination of different foods and beverage in a diet and the frequency with which
they are habitually consumed.
Meals have been described according to three constructs:
1. Patterning (for example, frequency, spacing, regularity, skipping, timing)
2. Format (for example, types of food combination, sequencing of food, nutrient
profile/context)
3. Context (for example, eating with other or with the family, eating in front of
television or out of the home)
 NUTRITIONAL ADEQUACY IN INDIA

 In India and other developing countries, it was found that 80 per cent ofits
populace subsisted on dietary intakes below the Recommended Dietary
Allowance (RDA).
 India stands 97th in Oxfam’s Food Availability Index, and 103rd in the 2018
Global Hunger Index.
 The country produced 275.11 million tonnes year 2018.
 In contrast, in 2015, China’s foodgrain availability per capita was 450 kg, 200
kg in Bangladesh and more than 1,100 kg in US.
 DISTRIBUTION OF CROPS IN BUNDELKHAND REGION

Banda Chitrkoot Hamirpur Jalaun Jhansi Lalitpur Mahoba

1. Maize 1. Rice 1. Gram 1. Sesamum 1. Black 1. Wheat 1. Wheat
2. Sweet 2. Pigeon 2. Wheat 2. Urad gram 2. Gram 2. Barley
potato pea 3. Lentil 3. Bajra 2. Green 3. Pea 3. Rice
3. Banan 3. Soybean 4. Jowar 4. Pigeon gram 4. lentil 4. Maize
a 4. Wheat pea 3. Groundnut 5. Sugarcan
4. Rice 5. Chickpea 5. Moong 4. Sesame e
5. Potato 6. lentil 6. Wheat 5. Pigeon pea 6. Gram
6. Lentil 7. Gram 6. rice 7. Pigeon
8. Field pea 7. Wheat pea
9. Lentil 8. Barley 8. Soybean
10.Mustard 9. Chickpea 9. Lentil
10.Lentil 10.Groundn
11.Linseed ut
12.Mustard
 Food items form the basis of food consumption patterns, defined as
the consumption of specific food items and their combination in dishes and
meals.
 Culture and socio economic status of the population influence food choices and
pattern of consumption.
 Consumption of some food items is likely to vary according to season and often
based on availability and price education and income have been shown to be
important determinants in food intake.
 Diets in India are changing and in recent decades there has been a decline in
the consumption of some cereals such as millets, while the consumption of
salt, oils and animal products have increased (Misra et al., 2011).
FOOD RESOURCES RICH IN DIFFERENT NUTRIENTS
A. Rich in Carbohydrate B . Rich in Protein
(cereal and millets) (Pulse and legume)

1. Wheat flour 1. Gram or chana

2. Maize 2. Pea
3. Bajra 3. Urad dal
4. Jowar 4. Pigeon pea
5. Rice 5. Moong dal
6. Barley 6. Lentil
7. Soybean
8. Groundnuts
9. Sesame
10. Mustard
11. Linseed
12. Chickpea
C. Rich in Vitamins and D. Rich in Vitamins and
minerals minerals
(Leafy vegetables) (Other vegetables)

1. Methi 1. Drumstick
2. Palak 2. Kakora
3. Bathua 3. Green brinjal
4. Soya 4. Sweet potato
5. Chaulai 5. Potato
6. Hara chana 6. Tomato
7. Pumpkin
E. Rich in Vitamins and F. Rich in Protein,
minerals vitamin and mineral
(Fruits) (Milk and milk products)

1. Amla 1. Paneer
2. Guava 2. Milk
3. Mausami 3. Cheese
4. Kinoo 4. Yoghurt
5. Ber 5. shreekhand
6. Lemon
7. Banana
8. Bel
FORGOTTEN BUNDELKHANDI RECIPES RICH IN
DIFFERENT NUTRIENTS
1. Bafauri (carbohydrate and protein)
2. Nighauna (protein carbohydrate ,vitamin and mineral)
3. Raskheer (sugar and carbohydrate)
4. Adraini (carbohydrate , protein and mineral)
5. Thopa (protein , carbohydrate and mineral)
6. Maheri (carbohydrate and vitamins)
7. Poori ka laddo (protein ,carbohydrate and sugar)
8. Dalbhajiya (protein ,vitamins and mineral)
9. Murka & Lata (vitamins (C &A ) minerals, calcium and phosphorous)
10. Anwariya (carbohydrate, protein, vitamin and mineral)
11. Fara (carbohydrate and protein)
12. Thadula (protein and vitamins)
13. Besan ke aloo (protein and carbohydrate)
14. Meeda (proteins, vitamin and mineral)
15. Krar (protein and mineral)
 NEW RECIPES
1. Arhar dal (sambhar,)
2. Bajra (roti, pulao, pakoda, khichdi, idli, laddo, dhokla, bajra tikki, pops etc)
3. Maize(tikki, soup powder, vegetable cutlet)
4. Jowar (laddoo,roti,khichdi, poori, pops, upma, soup, idli, cheela)
5. Gram (cheela, ladoo, barfi, namkeen, gatte ki sbji )
6. Soyabean (after process-curd, paneer, whey drink, cutlet, flavoured milk, soyachips, blended
flour)
7. Palak (aloo palak, pakoda, paratha, kofta, lahsooni palak, palak dal, kadhi,paneer, soup, matar
palak)
8. Sarson (saag, bhujia,)
9. Methi (aloo methi, methi besan, methi mutter, methi ke laddoo, methi thepla, methi bhujia,
saag)
10. paneer (matar paneer, chilli paneer, shahi paneer, kadhai paneer, paneer kofta, paratha, pakode)
11. Lentil (dal, kabab, pakoda, poori, pulao, namkeen, khichdi,
12. Matar (appe, kachori, chaat, hara bhara kabab, paratha, masala baati)
13. Moong dal (cheela, halwa, sprouts, pakode, missal pav, )
 USE OF SOME FOODS THROUGH
PRESERVATION
Sun drying (homelevel)
 Potato (chips, lacche, papad, )  Tomato (ketchup, sauce, puree,
powder)
 Carrot (pickels, powder)
 Ber (dry prowder, dry)
 Maize (cornflour)
 Bel (murraba, sharbat)
 Pea
 Lemon ( juice, pickles)
 Beetroot (powder )
 Soya
 Green Methi(dry)
 Urad and moong dal (bari with
 Amla (candy , juice, murraba, powder, chutney, (tomato,carrot,potato), papad,)
pickels)
 Haldi (bucnoo)
 Moringa (pickels, powder)
 Groundnut (ladoo, chikki, namkeen)
 Pumpkin (murraba, candy)
 Guava (jam, jelly, chutney, candy)
 OPPORTUNITIES FOR PROMOTING DIETARY
ADEQUACY
Bundelkhand cultivate very nutritious food that are sources of protein , carbohydrate , lipid . Its is
major crops belts of soybean, flaxseed, sesame seed, moringa and pulses .
A grid was evolved to classify the food items according to the level of processing, which is:
 Primary products: These food products are consumed as is produced without processing.
Examples, fresh fruits and vegetables, eggs, fluid milk at the farm, etc.
 First processing (low value added): Such food products that undergo a minimal level of
processing such as shelling, hulling, husking, milling, drying and grinding come under this
category. For such type of processing the input is a “primary product” and the extent of value
addition2 is minimal (0-5%). Examples, rice, flour, pulses, spices, soyabean chunks , flaxseed.
 First processing (high value added): These products undergo a sophisticated level of processing
resulting in relatively higher value addition (5-15%). Examples, soybean products tofu ,meat, fish
and sugar.
 Second processing: The commodities which are inputs for such processed products are “first
processed product” which could be mixed with other products including “primary products”.
These types of food products may include other ingredients, flavour, and preservatives could be
added. Examples, biscuits, bread, ghee, ice cream, jams etc.
 Third processing: The type of food products coming under this class are ready to eat food,
prepared and packed meals, take out type meals. Examples are ready to cook meals (soup,
noodles, frozen prepared meals, etc.
 PROBLEMS
 Skip of meal
 Not using staple food (locally available food)
 Production of sesame seed and mustard is more in Bundelkhand region, but not using
sesame seed oil
 Production of different types of pulses are more in Bundelkhand region, but people
consume less pulses in their diet
 Consuming non-nutritive foods causes unhealthiness
 Consuming packed foods,junk foods (local brands)
 SUGGESTIONS FOR IMPROVING HEALTH
FOR CHILDRENS AND WOMEN
 Five meals are necessary : breakfast, snacks, lunch, snacks, dinner
 Meals based on carbohydrate; wheat, maize, potato, rice
 Meals based on protein- beans, pulse, egg, meat and fish
 Some dairy or dairy products; soya drink, milk, paneer and yoghurt
 Fruits and vegetables everyday
 Unsaturated oil in small amount (til and mustard oil)
 Give small meals in a day
 Add any nutritious supplement in a meal (soya powder, alsi powder, amla powder)
 Give juice twice a day
 Prepare sweet dishes (used in jaggery,, cane juice)
 Give smoothies of green vegetables and fruits twice a day
 Consume jaggery in place of sugar
 Replace market food like macroni, noodle by homemade (sewai)
 Encourage soya products
 Consume til-jaggery mixture
 Encourage home/kitchen gardening , processed unit
 Increase milk production
 Combination of different nutrients recipes (sambhar, bajra (roti, pulao, pakoda, khichdi, idli,
laddo, dhokla, bajra tikki etc) Maize(tikki, soup powder, vegetable cutlet Gram (cheela, ladoo,
barfi) Soyabean (after process-curd, paneer, whey drink, cutlet, flavoured milk, soyachips,
blended flour)
FOOD PYRAMID FOR AGE (1-5 YEARS)
 CONCLUSION

 The recipes are indigenous local food cuisines of the Bundelkhand ,

which are popularly known and consumed by the community.
 Through the calculation of its nutritive value, the community can
understand the importance and availability of various nutrients like
Protein, Carbohydrates, Fats, Iron, Vitamin A, Calcium etc. in each
recipe.
 The expected outcome is to promote diet diversity among the
community and knowledge building among the field functionaries who
can use these recipes in their counselling/demonstration session.
 REFERENCES
 https://ashtiw.wordpress.com/bundelkhand-food-forgotten-recipes/
 https://www.crazymasalafood.com/top-20-dishes-famous-bundelkhand/
 https://bundelkhand.in/bundelkhand-traditional-recipes