Resources

Janki has contributed many articles to academic journals and publications.
Here is the list of some of the publications by her along with some other interesting resources for the subject:

Janki’s published Articles

• From the Kitchen
  Consumer confrontation, 1996
  Read Article
  
  
• Are you cooking right?
  Insight, December 1998
  Femina, Feb 1999
  Your Own Doctor, Sept 1999
  
  Nutrition in cooked food depends largely on cooking methods and process as heat destroys some amount of vitamins. This is an article about methods that retain and increase nutritive value before, during and after cooking.
  Read Article



• Fibers
  Dipti Magazine, 2001
  
  An article about Fibers as they are vital for good health. They help in digestion, reducing weight, diabetes, and prevent cancer.



• Unconventional Foods
  Rasnanand - Recipes of Food festival, 2006
  
  Some Indian unconventional foods are forgotten today. But these foods are highly nutritious. They are seen and eaten more in villages, such as: Drumstick leaves, Kodra, Poi leaves, Dodi leaves, Ragi etc.
  Read Article

Janki’s books as co author with Dr. Uma Patel

• Gruh Sathi (1986 and '90)
  Compilation of radio talks given on food habits and retention of nutrition.
  
  
• Aahar aayojan (1988 and '93)
  Meal planning for family according to different requirements and menu planning for school lunch, parties, picnic at different stages and seasons.
  
  
• Aahar Vigyan (1992 and '99)
  This book was written keeping in mind the course of food science at post graduate level. It contains advanced nutritional cookery of cereals, pulses, milk, sugar, fruits, vegetables etc.

‘Nothing tastes as good as being healthy feels.’