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The adjustment was adopted in response to the suggestions of an inter-ministerial group, which stated in its draught report that providing eggs as part of government food safety activities should be made mandatory. That proposal, however, has been put on hold for the time being.
There are no limits on incorporating eggs and other foods into food safety programmes such as school lunches or the Integrated Child Development Services (ICDS) plan at Anganwadis.
“Even if states are hesitant to include eggs, they will need to update the menu and add more items, such as pulses and green leafy vegetables, to meet the new requirements,” a government official said, adding that eggs are now included in 14 states and Union Territories’ noon meal.
The inter-ministerial team called for “urgent action” in its preliminary report, suggesting a possible link between the Covid-19 outbreak and a deepening of the “silent crisis” of undernourishment.
The revised NFSA schedule II, which was made public on 25 January, defines nutritional guidelines for nine age groups, beginning with newborns and children under age in upper primary classes (VI-VIII).
Three new categories have been established for undernourished children aged six months to six years.
New dietary guidelines
The dietary requirements for various categories, including lower and upper primary, have been modified.
Under prior regulations, for example, each lower primary school kid was entitled to 450 kilocalories (kcal) and 12 grammes of protein with midday meals.
Protein has been increased to 15-20 gms, and the mixture now includes fat (18-21 gms) and carbohydrates (70 gms).
The following micronutrient standards have been established: calcium 170 mg, zinc 2 mg, iron 3.5 mg, dietary folate 50 micrograms, vitamin A 100 micrograms, vitamin B6 0.43 micrograms and vitamin B12 0.66 micrograms.
Testing, Inspection, and Certification (TIC), are the major sources controlling food quality. TIC is a vital factor that maintains food safety and qua...
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