The Indian Angle 29.0 – 15th February 2010

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Title: Part III Nutrition February 15th, 2010

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Vijaya Deo
Vijaya Deo has a Masters in Nutrition Science from San Jose State University and is interning to become a Registered Dietitian from Sacramento State University. She specializes in Cardio Vascular Nutrition and has founded www.Healthykhana.org with an aim to educate South Asians about the growing risks of cardiovascular disease, diabetes  and to highlight the importance of a healthy lifestyle with balanced eating habits and exercise.

Nancy Bugwadia
Nancy Bugwadia is a Consultant with the South Asian Heart Center for their Community/Corporate Partnerships. She has a Master’s degree in Clinical Nutrition and has been a Registered Dietitian for 18 years. One of their unique collaborations that Nancy is leading; is with premier restaurants in the Silicon Valley to create “HEARTier Choices” menus, tailored to the discerning patron who is interested in flavorful yet healthier choices. The Center is also trying to create partnership with food production companies to create healthier options of the South Asian population.

Ashish Mathur
Ashish Mathur is Executive Director of the South Asian Heart Center. Ashish holds a B.S. in Electrical Engineering from the Indian Institute of Technology and an M.S. in Computer Science from the University of Southern California. He is an enterprise software executive with over 25 years of industry experience in developing software products from early phases to successful market introductions.  He is currently an Advisor on the Board of Directors at Scalable Network Technologies and is involved in many international hi tech ventures in various capacities. 

Topics Covered in this program:

• Challenges with existing South Asian diet habits
            In home cooking
            Readymade/Grocery food
            Eating out
            Misconceptions
  
  
• Daily food consumption
            Protein, Fat, Carbohydrates, Fiber
  
  
• Number of meals
  
  
• Meal education
          Concept of serving
          Serving for various kind of food
          How a plate should look like
  
  
• Better Alternatives for existing food options
  

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