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Browsing Course material (B&N) by Author "Nair, P.G.V."

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    Biochemical composition of fish
    (Central Institute of Fisheries Technology, 2005) Nair, P.G.V.
    Fish is considered to be a valued item of food by a great majority. This acceptance of fish as a preferred food is due to its special culinary and nutritional properties. But it is of common knowledge that all varieties of fish do not have the same properties. The taste, flavour and nutritional value of fish vary considerably from species, to species and even among the same species individual variations can be observed. What i s the reason for such variations? The answer to this question lies in the fact that the properties of fish - culinary, physical or nutritional - depend on its biochemical composition and the biochemical composition is not the same for all species.
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    Nutritional labeling
    (Central Institute of Fisheries Technology, 2005) Nair, P.G.V.
    Food habits of man have undergone a sea change over the years and scientists are of almost unanimous opinion that the unscientific food habits are the root cause of a majority of chronic diseases. Genetic make up of man was developed millions of years back and the nutritional requirements still remain more or less the same. Industrialization, changes in the way of life and many other similar factors have dictated the present day food habits, which often fail to meet the true nutrition requirements of the body. This inturn puts the whole system in stress, resulting in many kinds of diseases. Consumption of excess carbohydrates and fat is the cause of many chronic conditions like obesity, several kinds of heart diseases, cancer etc. Danger of unscientific food habits is being recognized and the trend to go back to nature is appearing in several forms the world over.