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Journal of Nutrients

June 2016, Volume 3, 2, pp 21-26

Contribution of Meat towards Nutritional Security - An Analysis through Consumption of Different Food Items among Meat and Non-Meat Consumers in Karnataka

T. Senthilkumar, M. Thirunavukkarasu, V. Muralidhar

T. Senthilkumar 1 ,

M. Thirunavukkarasu 1 V. Muralidhar 1 
  1. Ph.D., Associate Professor Directorate of Extension Education Tamil Nadu Veterinary and Animal Sciences University Chennai, India 1

Pages: 21-26

DOI: 10.18488/journal.87.2016.32.21.26

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Article History:

Received: 27 January, 2017
Revised: 02 March, 2017
Accepted: 28 March, 2017
Published: 19 April, 2017


Abstract:

Human diet and nutritional status have undergone a sequence of major shifts, stated as the nutrition transition. The present study was conducted to explore the contribution of meat towards nutritional security among rural, semi-urban and urban households in Karnataka with the sample size of 90 meat eating respondents and 30 non-meat eating respondents. Conventional analyses like mean and percentages were used for the present study. Apart from these analyses, the calorie and protein intake based on the respondent’s intake of food items of plant source, non-meat animal source and meat animal sources was worked out and discussed. As a whole, calorie and protein intake per consumption unit per day was found high in urban area followed by semi-urban area and awareness on calorie and protein intake among rural area in Karnataka was proposed.

Contribution/ Originality
The study contributed the per capita consumption level of meat towards nutritional security in terms of calorie and protein intake at rural, semi-urban and urban households. Also conveyed the importance of meat consumption among children and senior citizens about the balanced nutrition including meat consumption to meet the recommended dietary intake of protein and calorie.

Keywords:

Meat, Consumption, Nutrition, Households, Protein, Calorie.

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Reference:

  1. C. S. A. Schroeter and Carlson, "The economics of health and vitamin consumption," Applied Economic Perspectives and Policy, vol. 35, pp. 125-149, 2013. View at Google Scholar | View at Publisher
  2. D. Charles, "The making of meat eating America, WNYC." Retrieved: http: //culture.wnyc.org, 2012.
  3. Khare, "Studies in economics of farm management in Ahmed Nagar District," Report of the Years 1967-68. Gokhale Institute of Politics and Economics, Poona, 1968.
  4. W. Atwater and C. Woods, The chemical composition of American food materials, Unites States Department of Agriculture, Office of Experiment Stations, Bulletin vol. 28. Washington DC: Government Printing Office, 1989.

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Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

All authors contributed equally to the conception and design of the study.

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