Enhancing the Nutritive Value of Convenience Foods by Incorporating Green Leafy Vegetables
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Authors
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Department of Family and Community Sciences, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,IN
P. Vijayalakshmi -
Department of Family and Community Sciences, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,INRajammal P. Devadas
Abstract
Food is a port of man's culture and is filled with many different meanings and symbolisms for all individuals at various ages and stages of their life. In the last 30 to 40 years greater affluence, more working wives and mothers, the difficulty in getting paid domestic employees and the acceptance of new ideas about food values have all contributed to the introduction of more and more convenience foods in the market.Downloads
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Published
1994-12-01
How to Cite
Vijayalakshmi, P., & Devadas, R. P. (1994). Enhancing the Nutritive Value of Convenience Foods by Incorporating Green Leafy Vegetables. The Indian Journal of Nutrition and Dietetics, 31(12), 333–338. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7965
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