The NNWA nutrition handbook
Fats
Cooking oils, ghee and the fatty acids in them: how much visible fat is advised, and which kinds matter.
Fats in brief
Fat in an Indian kitchen is mostly the oil or ghee in the pan, plus what milk, nuts, fish and meat carry. These entries explain the families of fatty acid, the amounts and balance ICMR-NIN advises, and what trials show about heart health.
Every entry on fats
Each entry opens with the figures most readers come for, then covers requirements, Indian food sources, safety and the evidence.
Other subjects
The handbook is arranged in subjects. These are the others that have entries.
Carbohydrates
Starch, sugars and fibre: how much of an Indian plate they fill, and what the type and amount do to blood glucose.
Proteins and amino acids
Protein and the amino acids it is built from: requirements, quality, and how cereal and pulse meals combine.
Minerals
Iron, calcium and the other minerals: Indian requirements, food sources, and who runs short.
Vitamins
The fat-soluble and water-soluble vitamins: requirements, Indian sources, deficiency and upper limits.
Supplements
What the common supplements are, what the trials show, and what FSSAI allows on a label.
Hormones
Insulin and the other hormones that govern blood glucose, appetite and metabolism: what each does, and how food interacts with it.
Diets
Named diets such as DASH: what each plan asks, an Indian day on it, the trial evidence and whom it does not suit.
Still deciding which course fits?
A counsellor will look at your background and tell you honestly which programme fits, including telling you when a shorter, cheaper course is the better answer.