Mysuru: Mysore Open Forum has organised a talk on ‘Food To Health: A Conversation About Mindful Eating’ by Dr. Jamuna Prakash, Professor (retd.) Food Science & Nutrition, University of Mysore (UoM), at 10.30 am on Nov. 3 at Kalpa Kshetra Auditorium, #581/1, Vijayanagar 4th Stage, 1st Phase, Mysuru [Mob: 94498-19536].

Dr. Jamuna Prakash is a former Professor of Food Science & Nutrition at University of Mysore. She is a Fellow of International Union of Food Science and Technology, Canada and National Academy of Agricultural Sciences, India. She served as Visiting Professor for International Academy of Food Scientists and Technologists, Canada; Zhejiang Univ., China, and Saigon Technological Univ. Vietnam. At present she is serving as Nutrition Advisor at Cuu Long University, Vietnam and Adjunct Professor at MLC University, Shillong.

She has had an exemplary academic career with many awards and accolades and credited with over 275 research and review papers, 25 books/book chapters, over 500 invited lectures and presentations and successful completion of many research and educational projects with total citations exceeding 7,000. Her name has been included in the top 2% of global scientists’ database under food science compiled by Stanford University for the years 2021 to 2024.

She has guided many students for doctoral and post-doctoral research and continues doctoral research guidance. She serves as Indian Ambassador for Global Harmonization Initiative, Austria. She has served FSSAI as a Member of the Scientific Panel and is a food safety consultant. She is the recipient of prestigious Dr. Rajammal Devdas Award for research in Applied Nutrition, Prof. M. Vishwanathan Honour Award for research achievements, Best Home Scientist Award, Best Teacher award, Leela Phadnis Memorial Award, Kellog Award for research on iron, Mohan Memorial Award to name a few. Her research interests are compositional analysis of foods, product formulation, sensory evaluation, nutrient digestibility and bioavailability, nutrition status of population, food behaviour, etc. At present she is engaged in editing a series of books on traditional foods of different regions for Elsevier Publications.

Nourishing foods are the mainstay of healthy life. The health burden of lifestyle diseases in Indian population and diet and disease associations necessitates special focus on healthy eating. Food based translational nutrition involves selecting healthy ingredients and choosing better processing methods. Investing in health ensures the highest dividend for entire lifetime. Emerging evidence is bringing out newer insights in our understanding of linkages between food, health and diseases. The role of gut microbiome, its relation to mental health and stress related disorders are significant. The current food environment is obesogenic and the quality of food available is compromising nutrition. Diets need to be designed for nutrition by focusing on healthy food choices. Minimally processed natural ingredients carry most of nutrients and phytochemicals needed by the body. Knowledge and awareness regarding food labels is needed.

In Indian context, enhancing micronutrients content of diet and their bioavailability is important due to widespread deficiencies, and it is possible to achieve this through food-based strategies. Diverse diets with appropriate nutrient densities are key to eating better. An all-time control on the culprits — salt, sugar and fats — is needed. Adequate hydration is part of good nutrition too. Lastly, age-appropriate personalised nutrition and mindful eating will certainly ensure long lasting better health. 

The talk is open to all.