Wheat and maize form the base of many traditional dishes.
Rice-based dishes are common, reflecting the region’s staple crop.
Rice and bamboo shoots feature widely in everyday cooking.
Cooking on a chulha (wood-fired stove), and grinding spices on a sil-batta (stone grinder).
Gas stoves and electric grinders — faster, but a big shift from tradition.
The primary energy source — cereals, potatoes, fruits like banana and mango, and sugar.
A source of stored energy — nuts, seeds, ghee, oils, and animal sources.
Pulses, beans, peas, and nuts.
Milk, paneer, egg, fish, and meat.
Papaya, carrot, milk
Night blindness
Wholegrains, pulses
Beriberi
Citrus fruits
Scurvy
Sunlight, milk, egg
Rickets
Iodised salt
Goitre
Leafy vegetables, jaggery
Anaemia
Found in leafy vegetables, fruits, and wholegrains. Gives no nutrients, but keeps digestion smooth.
Helps absorb nutrients and removes waste through sweat and urine.
Add iodine solution — turns blue-black.
Rub on paper — leaves an oily, translucent patch.
Add copper sulfate and caustic soda — turns violet.
Has all essential nutrients, roughage, and water in the right amounts — the right mix depends on age, gender, and activity.
High in sugar, fat, and calories, but low in protein, vitamins, and fibre. Frequent eating can cause health problems.
Jowar, bajra, ragi, and sanwa — native Indian grains rich in vitamins, iron, and fibre.
The distance food travels to reach us. Shorter distances cost less, pollute less, and stay fresher.
Parts of food that give energy, growth, and protection.
Energy-giving nutrients.
Body-building nutrients.
Protective nutrients.
Fibre that helps digestion, without nutrients.
Illness caused by lack of a nutrient.
Nutrient-rich native Indian grains.
Distance food travels to reach us.