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Abstract:The objective of the study was to analyse the diet of 7-9 year school going children.

Nutrient use efficiency (NUE) depends on the plant's ability to take up nutrients efficiently from the soil, but also depends on internal transport, storage and remobilization of nutrients. Nitrogen (N) is a fundamental element regulating plant growth and development. Plants have evolved inorganic and organic N-uptake systems to cope with heterogeneous N availability in the soil. However, NUE is dependent on root growth and root architecture. Endophytic bacteria have a direct influence on root growth and increase nutrient uptake. Under reciprocal exchange, trading carbon for nutrients, plant and bacteria establish a symbiotic association. In this chapter we will address how endophytic bacteria might contribute to efficient nutrient uptake, especially organic nitrogen, through bacterial cell degradation or by externally activating nitrogen transporters. Also, here we propose the use of rare earth elements as an option for improving NUE in plants and their possible use as fertilizers.

The present study was undertaken with the objectives to document knowledge about the process/preparation of traditional foods i.e <italic>Sepu-bari</italic> of Mandi district, Himachal Pradesh and to evaluate the selected food recipes in relation to nutritional quality and consumer acceptability. Five blocks <italic>viz</italic>. Mandi-sadar, Karsog, Sundernagar, Chauntra and Seraj were selected. The selected traditional food samples were analysed for their physico-chemical chemical analysis showed that moisture content was highest in B₃ (8.80%) followed by B₂ (8.46), B₅(8.36) B₄(8.29) and B₁(6.39%) . Reported data showed highest amount of crude fat in B₄ (26.96%), and protein in B₃ (23.60%) and lowest fat content in B₂ (21.75%) and lowest protein content in B₁(21.74%) respectively. Crude fiber was maximum in B₃ & B₁ with same value (2.21%) & lowest in B₂ with value of 1.91%. Reducing sugars were calculated highest in B₄ (0.39%) and lowest in B₁ (0.27%). Organoleptic scoring revealed that maximum scores for taste, flavor, texture, and overall acceptability were obtained by B₃ <italic>sepu badi</italic> as 8.30, 8.20, 8.40 and 8.22 respectively.