Key Update

The Karnataka government has issued a nutrition advisory defining what departments should serve at official meetings and events, while restricting commonly served items such as fried snacks, milk-based tea and coffee. Issued on April 13, the order aims to promote healthier eating habits in government workplaces, noting that current food practices often fall short of supporting balanced nutrition. Drawing on the World Health Organisation’s definition of health, the advisory highlights nutrition as a key pillar of physical, mental, and social well-being, and a core component of preventive healthcare.

Healthier Choices for Meetings and Breaks

For in-house meetings and short breaks, departments must prioritise healthier alternatives such as millet-based snacks and foods rich in fibre, low in fat and sugar, and free from additives like monosodium glutamate (MSG). Recommended options include fresh fruits, vegetable salads, sprouts, roasted unsalted nuts, and seeds such as pumpkin, flax, and sunflower. Beverages should include green tea and low-fat buttermilk, while boiled drinking water must be served in glass bottles or steel flasks.

Guidelines for Larger Events

For larger functions, the guidelines recommend simple, balanced meals prepared with minimal oil, fat, and sugar. The advisory mandates the inclusion of millet-based items—at least one in snacks and two in main meals—and encourages replacing white rice with brown rice. Where non-vegetarian food is served, it should consist of well-cooked lean or white meat.

Restrictions on Unhealthy Foods

The advisory prohibits microwave-heated food, heavily processed items, high-fat or overly spiced dishes, fried snacks, carbonated drinks, high-sugar fruit juices, alcohol-based beverages, and milk-based tea and coffee. It also discourages the use of plastic bottles for drinking water. These rules apply to all eateries operating within government office campuses.

Focus on Hygiene and Local Sourcing

Alongside dietary changes, the advisory places strong emphasis on hygiene during food preparation and service, urging strict cleanliness at every stage. It also encourages sourcing food from local cottage industries, self-help groups (SHGs), prison kitchens, and nutri-gardens, supporting local livelihoods while promoting safer and healthier food systems.

Source: The Newsminute