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As part of its Illness to Wellness campaign, ASSOCHAM, an umbrella organization, hosted a webinar on “Sahi Bhojan Behtar Jeevan – What India Eats” with the aim of generating greater awareness on this issue to eat well and eat healthy.

Good health is only achievable by eating the right foods for nutrition. Meal planning also helps avoid junk food and encourages healthy, consistent eating.

Anil Rajput, Chairman of ASSOCHAM’s CSR Council, said: “The subject of what is ‘Sahi Bhojan‘ for India is of paramount importance and this webinar is just the start of a series of discussions on this topic”.

“Indian cuisine has evolved over the centuries as a witness to outside influences. In fact, our traditional food systems and recipes that are built around the Ayurvedic lifestyle are healthy, diverse and balanced, leading to a healthy gut, to health and wellness, so generating greater awareness on this issue is imperative to eating well and eating healthy,” he added.

Dr Sikha Sharma, Founder and Managing Director of Dr Sikha Nutrihealth, said, “Good nutrition for health is a basic right, responsibility and health insurance for every family. It is high time to realize the importance of integrating nutrition into traditional health care. ”.

Ishi Khosla, practicing clinical nutritionist, columnist, author, entrepreneur and researcher, said, “Follow the half-plate rule and fill half your plate with vegetables/salads/fruits. Choose a rainbow diet with brightly colored vegetables, fruits and spices. We need to review, revise and rethink our strategies to reduce the burden of chronic inflammatory diseases and malnutrition. Unless we address the reasons or the root cause of the problems, we will not be able to make a difference to the health of our nation. For example, why is there anemia despite so much attention to iron supplementation? Pay attention not only to what you eat, but also to what you digest. Hidden food allergies could be the cause of nutrient malabsorption and malnutrition.”

Seema Singh, Founding Director of Seema Singh Nutrition Clinic, said: “Watch your plate composition and portions, serve small portions first, then start eating mindfully, which means using all of your senses while eating. . Chew well and eat slowly, take almost 20-30 minutes to get satiety to avoid overeating. Use sweets or healthy snacks between hungers and taste buds like kishmish, munakka, figs, seeds, berries, curds, fruit yogurts/smoothies, makhana. Plan your meals in advance to avoid poor food choices. Have enough water throughout the day to avoid confusion between thirst and hunger. Protein intake is important and can be easily achieved through natural foods. Supplements are not required to meet the body’s protein needs.

Rajesh Kesari, Founder and Director of Total Care Control Delhi – Member of NCR EC, RSSDI said: “We are what we eat, we have to think about our food – make good choices, avoid three blanks as much as possible – Maida , Sugar and Excess salt leads to many modern diseases such as obesity, diabetes and hypertension Make your plate colorful – include plenty of vegetables and fruits as snacks.