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    Nss programme officers sector Report on agritech you can get

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    Nss programme officers sector Report on agritech you can get

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    15 views10 pages

    Nss Report 258 PDF

    Uploaded by

    Neeraja Tripathy
    Nss programme officers sector Report on agritech you can get

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
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    Note of Caution Being the scanned copy of old NSS report, this document may suffer from following limitations - i. Poor Quality of the Scanned images. ii, Page(s) missing in between. iii, Improper sequencing/arrangement. acd! A WE ON THE PROCHOURE OF ESTDUTION GY cALORTR Fooraly oonenuPeion hats. mow Mu MEUMNGoH ote BORD IN CONST IXSRMDTWAD SURVEY, NSS 2587 MOUND 1+ At tho roquest of Food and Agricul ture Orcanieation of the Daited Uations (PAO), the Nacional Sauple Sirvey Organisation (11850) rocently took up tabulation programe for obtaining the oalorie values of the euexzy= welding empononts of food consumed in the countxy in recent perind. Tho Basic inforsetion needed for deriving the required remlte were token firma” ‘the consumer axpenditure sohotute of the TSS 26th round (diy 1971 - June 1972) As the NSS survey vas not prinerily planned os b nutrition survey, the asin DOK of the tabulation unsk and the principal pavlen of enmputatinn eonei sted An conversion of quantity data of food consumption to the corresponding onexyy of cach state and union territory of India. The households xe clsasified by per capite monthly expenditure group and the onount of calorie inteke par consumer unit per dion croup.jor each of théas group of households the table ‘shows - {o) munber of households in the senpte; (b) average size (nuber of porems) of hoisehnlas (e) muter of conmumes untt yer houasbsLay (a) percentage of caloric intake from five broad food groups; ond (0) average inteke of dédorie ona protein (ga.) por conmmes unit por dian. - 3. Por the clossifiestnay itena the following aets of goraps were ‘toed in tetndation t As Sehonto Antcke poe dion pep cnpeumor unit expup (AY upte = 1500, (2) 1509 = 1700, (3) 1701 = 1900, (4) 1901 = 2100, (5) 2101 = 2300, (6) 2301 = 2500, (7) 2501 = Z100,"(B) 2701 ~ 3000, (9) 3001 = 3500, (10) 3501 = 4000,(11) 4001 & above ond. (E00 = 45, (2) 15 = 21, (3) 21 = 24y (4) 24 = 20, (5) 20 - 3h (654 » 43» (1) 43 = 354, (0) 55 = 154 (9) 75°= 7094(20) 100 ond ebove ana: (11), a12. olaagess "Gloom, monsis 90214.99 15-21 means 1-20.99 and 90 on 7 G+ Zand asnume I cexcthe, potato, angry Seqgory and cereal wubstitutes; IT, pulses, nuts and seats; AIT, mide ond milk products; moat, eqe and fish5 TW. odtile ofts; VW. froits, vevetsbles, sjtees and prepared fond. 4+ Data gourge | Ae alveniy stated, tho infomation collected in tho congunc: Gxjenditure murvay of the NSS tvontyeixth round wore usod. Infor on the subject in tho round vere oollooted frou 4540 villages and 4052 ube Dleckss In euch saople villege and omuplo beck, 4 hoaseiolds wore gurvoyt ‘on an ayorsgo. ‘The veluo ond quontity of fred oonsuned by 6 aanplo Tounebed during a porind of 32 days procooding the day of engut=y vas unted fr 104) food itenn, For the purpose of tabulation, the food quactities havo been onuvertea into thoir equivalent calorie and protein content. . So Segvorsion Sectins 1 The facts used for converting the quansity evtinsten of different fod Ltene Sato these respective caloric aad panto oquivalonta vere gonmnally taken from a bullotin of the Tndion Cruncil at! Moaicar Rosoaret!/ sad for othars vere tekon fe those wood in the stuty! conductad by HEAL on bonslt of USAIDY Watlo far « mmbor of ‘tens the conversion factors ore direotly availible fra ths Bolletin, for tho of tens resnuxso to onne indirect mithnde had tn be alton. In fact, the on tion doto zeenrded in 258 sctodutes, for a Lange numer of food stan, af not stratchtnay suendeslo tr direct oraversion inte ctlerio toms. Indira euproraches had to bo ofoptod by using rooulte of sao cthor stucions The: nature of problens that wore tn ve resclvcd while Gariving tho eppropriay conversion factors ozo enumerated below r= (3) In tho echedute of enquiry there, vas only one iten 90 ‘fveah fisi', Dut thero is quite a Lange nunher of variotioa of fish uhich arc oonsinad by the puople of ‘tho onuatay. While one variety naj have gopular acceptance An ene reginn another typo nay be more Liked in sono othar region, The quantity svaileble for eonmunption of a partiot! vartety :d}1 aloo vaty to a Large oxtont fren region tn tog Wotther the pmgortion edible nor thic eslnric end pantoin | contont for those different vorieties of fish are the sme i rosabsasan sas = yalse Of Tnalan ‘Yoods and the Planning of Satiafuctory Diote” ae a. oy or wore derived by aotuel weighing in tho survey ocaducted « Hindustan Themacé Assnclates (on behalf nf USLTD). The a Te obacrved differences An the respective prepnetions of ‘the nutktonta sve quite Large @o0ig certain verictios. Hence, ome acrunt of arbitrariness in detamining the conversion factors for on item Like ‘fresh f1eh! oan nat be andidvd, () Mo ‘atondard unit! for wnne {twas 1ske "paasaa! ‘onan! ‘mango'y '2ineap lo! eto, is ‘ourber', Dut the oquivalence chert presents, for sbvicus roasono, the number of eclorios Gnd weight of protein per 100 ems. of odible protion. Thore is nomber of varioty of banana vhioh vazy in size (hence in voight) end tho calorie and protein onntont per untt of weight of cach variety may eloo aiffor, The Pesportion edidle need ant de noossersily tho samo lac, th dorive tho ealorio and protein Yalue of such an iten, toking into consideration the relative ‘effects of all these varisbles wuld ose serious problems. (e) ‘For seme miscellanonus itens like 'other fruits! other vegetables otery no direct procedure can be applied for sgsoasing ‘their food values. For some such {tens ‘tho quantity data are fant recorded. Unite Loing diffrent (for some tteme woight ‘a for athers mabex) for the ovasti mente of thove nieoelieacous categorie, aggregation of quantity data uss not possibl Bvon Af quantity date vere cveslasie, thove wuld have boon of very 1ittd use, (@) Other composite items 1ike Tenoked meals!, '400 exean!, ‘prepared swocts', tstecks', 'picklen', jaa, Jelly ote. poss anre avrious vrebloas. The oonstituunts of auch on item nay vary within widely apart Linits and in offoot tide divergence in energy valuc per writ quantity of tun senples of tho sane iten nay occu. S Derivation of crmmersion feotor Pron the total muber of 101 Stems Listed undor food group for the purpose af conaumer expendi ture schedule of the USS tvonty eixth round, ‘ten loaf!, "coffee powder! ond other bevereges' vero Loft out. Out of tho renaining 90 itena, calorie and pintein contont auld bo dircotly ostinnted fron tho autritinn table Sor 56 itene. Pox tho rest of tho itens (42 in muxber) indirect acthods had to de appliod due tn the difficulties mlxeady ommorated, It ie of course worth anting hore that the voilghtage for uost of the ttena in the net group 1s Generally ow ca compared th ‘those covered by the second ‘ontogeny Henco even if there ts aay olenant of arm in ostination of sneray oigvatence of may of thoss itons frm which indirect procodice of otination hed to bo adapted, ite effect wuld be very little on the ori total calorie and protein consumption. From the xogults of the HSS tventy~ ‘fit xmnd, July 1970 - Juno 1971, 4t was obsorved that the itens of Mod snonadle te atroct conversicn, covered sbout O7 porcont of the total cxpeniie ture on food im murel aruas and 72 per cont of that dn urben areas. i of « Por difforence in nature of the problens invalvod in tho derivation af the onmversicn fsoters for different itens, the procedures for estination of the fectera could not ‘ve kept uniforms, Bmnornted below azo the nothnda appliod secording to tho nature of switlea involved in durivatinn of the foctorse As Wiore oa iten wae found te bo the sano as ca item in tho List for vnich the oonveraion factors are recdily syailablo and the ungts aro aleo the sono fur both, tho standard factors wre Atzgetly apolicd. Be Whexo the oxnveraion factors par unit weight wexo aizecthy sraileble’ fom the table but the unit of date ortiection ts tumber, recults of otier atidies vere used. CG. Where the quantity is standard unit but Leing o roetanal ites Like Yother milk productsjits direct conversion to onerey valuo ws net possible. In sud: casos the valu ond quantity data feo tho idontifieble itene in the particular group vas usods The procedure followed te derive indirectly tke conversion factors for tho itea ‘othr milk products! to sumasripsd below + (3) the quantity ond yatue deta sore posted ower a sll sample Sf bousehnide, rantnaly solocted fra each of tho stotes, seperately for the itons ~ milk (liquid), cendesed and powlared milk, gheo, butter and curd; (41) tho quantity dava for the above noctioned idontifiatie itene wore then oravorted inte the respective celarie and protein valuos by using standart fucttrs. The total money valuc of ‘those itons vero directly availsblo fron the datas (444) quantity of pestoin and muabex of colerion ger rupou vere Thea duzived fron the prolod date fon all tho Ldontitiadle -fitens in the milk groups Gis) the vetue date for the ites ‘other nflle producto! of the gmap yan then ennverted nto eelorie and protein, osmunine that ‘the sane nunbor of caliries and gus. of protein wuld also be availible fer eno mpoo aa those wre fouit to be in (44). D, There are wae ‘tone ithe ‘propered oue.te!, ‘gultad nofroehnentat ote. for which the cononsicn of the enaversion facts could not easily be dorived. Tio svetpe * of sone poyular variction vere fiyst escertained. The ingrodients used for preparing theoe tema woro converted into oguivelent maibure of calcztes and geome of protein. The average price for such varieties wore scortained, Thie the anouat of calaria and pretoin derivable from wich tens yor xupe0 pent vers eotisoredl/, Be ‘Tho caterte end protein content of cooked meni: wis eseoned te be 1200 calorie and 40 gue. of yretoin, a7 thet tin aoale wold opprnciaately provid the por dion requirement af pminate petncigios eines conaunuz unit. 7. Tere ds ant such-nutzitiousl value in coffec power and... ‘tue Losvos ee such. Tao nutritive value of prupared ésffeo ond toa roelly-te due to the nilk und eugar ueod in the weeprsntina Agence She, Solizie| sad yooteie Goneees SC (oup OF coffee oz ten vere entimatea fren tho gumelty oF mult nd sugar vovally added to 6 cups 6. tome Take ‘fiah', ary fish ‘ete, ano nn betta than the migoc! Lancous itens for the-purpec of ascertaining the nutritive values. Hore tho dverage valuos of enlorie ant protein per whit of quantity for ecco popular yarietion have Boon ueeils Tue quantity’ of proteta eo derived ‘mas of tte ondor of 14 par cont of. the canea woight of tosh fiah. Te only ‘tho ettble pasting of Paty te tater, the penpection of protein 4e nossly 20 poscant /, 0, ‘mo’ chart mowing the’ ittetete Gquaveloncs ‘ates nanpted fre ‘the purpose of cnavuxting £o0d consumption data fam NOG ie gkren ia tho Appenaix. Adoptinn of such procodure hes len boen ayggested in "Pregracne of Ford Gonsumntion Surveve™ - Food and Agricil mo Oxewnigetion of Mo Taited Nationa, jens 1964. K, Srilekelmi ~ "Food and Health", Nat Jute of Tngion Gouncf] of Medical Research, Hyaursbad Oe Pontein onntont of frosh fish hes boon cbecrved to vary botwoon 15 and 25 nercent of tho edible portion + Marine By MoDivite & Saacti B Mudoabs = 2. 0] nC eee Anpondas ‘CAA SHOWING PADTEIN AM CALONTE CONTENT PAR UOT QULITTTY oF FOOD (SDIRLE PORPION ONLY) TTS ENLISRED IN THE CONSE EXPENDITURE SCHDULE OF ASS 26TH ROUND ‘aoe of preted roo food 4ton unit calories por unit por unit (in gn.0.0) SP Reo and ite penducts 3200 15.0 I Thoet ond ite products 5460 110.0 x Jowm and ite producto 3490 04:0 I ree produc’ 3 I Malse ond Sis pmducts he ws E Bagh end ite te 5200 73.0 = ‘Barley end its ye 135.0 z Soall niliets ohd ite 15 bia I Gzam ad tte producto 3600 0 r Corse substitutes 00 16.0 I 2osES Asher Bp 223.0 9 Gram (split grein) a 200.0 mr 5400 250 9 «E Xoour bi a0 0 = 3470 240.0 am Khopart 3450 220 020 Poa 3300 000 OE 4300 4200 Other polsos 3400 mo Pulse products 5400 220.0 «1t $k op mone wile (Liquid) Ke. 1000 9.0 | ‘Baby food Kg. 3570 300.0 Milk (condensed, powdared) Kg. #960 250.0 HT hse Kg. 150 * w Batter Kg. 7250 = n cast xg. 600 uo 0 OE Other site progcte He. 000 Bie BT SC arate food tea unit ation Porvante. ° gap per unit (in @2.0.0) REOES Vonenpst Key ~ 4 dastaed of} ar) r s. Doenmut, oi, Kee 9000 3 x . Gingolly o$1 Kye 9000 7 ae Groundnut oft Ke. 9000 S at Linavod ost Ke. 9000 : r Refined of Xe. 9000 ay Edible oi2 (others) Ke 3000 3 a O41 weed, Kg 5410 220. a MAD, BOS:t TIS Gort moat ae Fug. Bo steed? 1940 105.0 m

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