Learn about the qualifications and associations in India for Nutritionists and Dietitians, the dietary guidelines, and how they differ from Australian guidelines.
Qualification Recognition and Dietetic Associations
As of February 2023, we were unable to identify any information regarding qualification recognition and dietetic association memberships in India.
Any additional information or potential future updates could be found on the International Confederation of Dietetic Associations.
There may be some differences between Australia's dietary guidelines and your intended country of practice.
India's Healthy Eating Food Pyramid is shown below, along with the Australian Guide to Healthy Eating (AGHE) as a comparison. Do take note of the key differences between the two guides!
Key differences compared to AGHE
Fruits and vegetables are grouped together.
Fats and oils, and discretionary foods are categorized as part of the 5 food groups.
Lifestyle-related guidelines are mentioned in the infographic: exercise regularly, abstain from alcohol and tobacco.
Last date guideline was reviewed/updated:
2011
Date accessed:
02/2023
Language:
Infographic available in English only
Key institution that influence the food recommendation:
National Institution of Nutrition
Are there modified versions for certain major cultural groups?
None identified
Guiding Principles:
Eat a variety of foods to ensure a balanced diet.
Ensure provision of extra food and health care to pregnant and lactating women.
Promote exclusive breastfeeding for 6 months and encourage breastfeeding until 2 years or as long as possible.
Feed home-based semi-solid foods to the infant after 6 months.
Ensure adequate and appropriate diets for children and adolescents, both in health and sickness.
Eat plenty of vegetables and fruits.
Ensure moderate use of edible oils and animal foods and use a minimum of ghee/butter/vanaspati.
Avoid overeating to prevent overweight and obesity.
Exercise regularly and be physically active to maintain ideal body weight.
Restrict salt intake to a minimum.
Ensure the use of safe and clean foods.
Adopt the right pre-cooking processes and appropriate cooking methods.
Drink plenty of water and take beverages in moderation.
Minimize the use of processed foods rich in salt, sugar and fats.
Include micronutrient-rich foods in the diets of elderly people to enable them to be fit and active.
The following information can also be found in the dietary guidelines:
Food safety
Alcohol consumption
Sugar/added sugar/ free sugar consumption
salt consumption
Saturated fat consumption
Processed foods
BMI/ weight recommendations/ range
Physical activity
Reduced fat options for dairy
Fibre consumption
1 serve of cereal and millets = 30g
1 serve of vegetables and fruits = 100g
1 serve of milk and milk products = 100g
1 serve of pulses (vegetarian & non-vegetarian) = 30g
1 serve of fats, oils, and sugar = 5g
Modified Versions for Subpopulation Groups at Different Ages, Life Stages or Conditions