1. Control of anemia by fortification of common salt with iron
2. Dietary Fibre in Indian Diets and Its Nutritional Significance
3. Prevention and Control of Anemia in India- Theory and Practice
4. Use of ß-Carotene Rich Foods for Combating Vitamin A Deficiency
5. Bio-active Phytochemicals In Indian Foods
6. Palm Oil Antioxidants
7. Bio availability Of ß-Carotene from Plant Foods
8. Nutritive Value Of Rice Bran
9. Pulses And Legumes As Functional Foods
10. Nutrient Requirement and Safe Dietary Intake for Indians
11. Role Of Dietary Fat In Meeting Energy Needs On Predominantly Cereal-based Diets
12. Bio availability of Dietary Iron and Iron Deficiency Anemia