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Published on: Oct 28, 2020
2 minute read
By: Dr Rajan ( Medical Second Opinion Cell)

Hepatitis C Nobel Prize

Earlier this month the Nobel Prize in Physiology and Medicine was jointly awarded to Harvey J Alter, Michael Houghton and Charles M Rice for the discovery of the Hepatitis C virus. This helped push our understanding of blood-borne hepatitis, a major global health problem that is one of the leading causes of cirrhosis and liver cancer alongside Hepatitis B. It led the way in introducing new tests for chronic hepatitis as well as new treatments that have saved the lives of millions.

HEPATITIS

Hepatitis is the inflammation of your liver, the largest solid organ in your body. Though there are numerous other causes of hepatitis, including alcohol abuse, drugs and toxins (including paracetamol overdose), and autoimmune disorders (such as Wilson’s disease), viral infections are the most common worldwide causes for hepatitis. Hepatitis A was the first to be discovered, transmitted by polluted food and water, and results in a short-term transient hepatitis. Hepatitis B on the other hand is transmitted through blood and is more of an issue as it can lead to chronic cirrhosis and possible liver cancer. It can remain indolent in a person, causing disease long after the initial infection.

Blood borne hepatitis was first discovered in the 1960s, when it was found that some patients would become ill after receiving blood transfusions. Despite this discovery and new tests for Hepatitis B reducing the number of transfusion related hepatitis, a large number of cases remained.

NOT A, NOT B

Harvey Alter, working at the US National Institute of Health, was studying the occurrence of hepatitis in blood transfusion patients. His team showed that blood from these infected patients could transmit the disease to chimpanzees, resulting in hepatitis. This agent had the properties of a virus, one that was “non-A, non B” hepatitis.

Further investigation into the virus would require the input of Michael Houghton, working for Chiron pharmaceutical. His team created a collection of DNA fragments found in the blood of infected chimpanzees. Though the majority of these fragments were from the chimpanzee, enough were from the virus. They were able to utilise this information to identify antibodies against the suspected virus, and ultimately identify it as the flavivirus Hepatitis C.

The final piece of the puzzle was shown by Charles M Rice, a researcher at Washington University, St Louis – could the virus alone cause hepatitis. He studied the RNA of Hepatitis C to identify regions that may be used for replication, and areas that might hinder replication. This was key as the virus can lay dormant for years, replicating at a slow rate before causing damage to the liver. For researchers, this was an issue as it was not feasible to wait years and see if the suspected virus caused hepatitis. By genetically engineering the viral genome, he developed a variant of Hepatitis C that would only multiple rapidly and have no mechanism to inactivate itself for dormancy. This strain caused rapid changes to the livers of infected chimpanzees; the same changes seen in hepatitis patients.

. ;.,hrvxzThe impact was significant. Prior to this, receiving a blood transfusion was like Russian Roulette. You were receiving life saving therapy, but it coZuld also be a hidden death sentence. Now that hepatitis had been discovered, it became possible to screen patients prior to donation, to screen blood transfusion bags, and to start developing treatments for the virus.

The fight is not over yet. There are still over 70 million people who still live with the virus, and it still kills around 400,000 a year. Its only very recently that we have found treatments that can reduce the viral load in patients to levels that they are considered cured. This treatment remains expensive, and we are very far away from eradication itself.

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Virtual Cooking Class with a Dietitian: Why It’s a Powerful Corporate Wellness Benefit

Corporate wellness programs in India are undergoing a meaningful transformation. What once revolved primarily around annual health checkups and gym memberships is now shifting toward sustainable lifestyle-based interventions. Among these, the virtual cooking class with a dietitian has emerged as one of the most practical and high-impact wellness initiatives for modern workplaces.

Poor dietary habits are a leading contributor to lifestyle-related conditions such as diabetes, obesity, hypertension, and heart disease. According to the Indian Council of Medical Research (ICMR) and the National Family Health Survey (NFHS-5), a significant proportion of India’s working population consumes excess refined carbohydrates, sugar, and unhealthy fats, while falling short on protein, fibre, and essential micronutrients.

For corporate wellness initiatives to create lasting impact, they must move beyond awareness and actively support behaviour change. Dietitian-led virtual cooking classes address this gap by turning nutritional knowledge into daily practice.

Why Nutrition Is a Critical Corporate Wellness Priority

1. Rising lifestyle disease burden among employees

ICMR data highlights the growing health challenge within India’s workforce:

Over 100 million Indians live with diabetes
Nearly one in four adults has hypertension
Obesity rates are rising even among younger professionals

These conditions directly affect productivity, absenteeism, insurance claims, and long-term healthcare costs.

2. Desk-bound and remote work culture

Sedentary routines, irregular meal timings, and reliance on processed or convenience foods have become common in corporate environments, especially with hybrid and remote work models.

3. Knowledge does not translate into action

Many employees are aware of what constitutes healthy eating but struggle to apply this knowledge in everyday cooking. Virtual cooking classes bridge this gap by offering hands-on, real-world guidance.

What Is a Virtual Cooking Class with a Dietitian?

A virtual cooking class with a dietitian is an interactive online session led by a qualified nutrition professional who:

Demonstrates healthy, practical recipes
Explains ingredient choices and substitutions
Teaches portion control and meal balance
Addresses common dietary myths
Answers real-time participant questions

Unlike generic cooking shows or wellness webinars, these sessions are evidence-based and aligned with preventive health goals. They are designed specifically for corporate audiences, ensuring simplicity, cultural relevance, and scalability.

Why Virtual Cooking Classes Work Better Than Traditional Nutrition Talks

1. Practical skill-building

Employees learn how to:

Plan balanced meals
Cook quick, healthy dishes
Reduce excess sugar, salt, and oil
Read food labels with confidence

Skill-based learning leads to stronger habit formation than passive education.

2. Higher engagement and participation

Interactive cooking sessions are:

More engaging than lecture-style talks
Suitable for virtual and hybrid teams
Inclusive across age groups and roles

Participants actively cook, ask questions, and engage rather than passively listening.

3. Cultural relevance

Dietitians tailor recipes to Indian food habits, regional preferences, and household realities, making healthy eating feel practical and sustainable rather than restrictive.

Key Benefits for Employees

Improved daily nutrition

Employees gain confidence in preparing balanced, nourishing meals at home.

Better energy and focus

Stable blood sugar levels and improved nutrient intake support sustained energy and mental clarity during work hours.

Reduced lifestyle disease risk

WHO and Lancet research confirms that dietary improvements significantly reduce the risk of chronic diseases.

Stress reduction

Cooking itself can be therapeutic, contributing positively to mental wellbeing.

Family-wide impact

Healthy habits learned by employees often influence household food choices, extending benefits beyond the workplace.

Why Employers Benefit from Virtual Cooking Classes

1. Reduced absenteeism

Healthier employees tend to experience fewer illness-related absences.

2. Improved productivity

Better nutrition supports cognitive performance, stamina, and focus.

3. Lower long-term healthcare costs

Preventive nutrition initiatives reduce the burden of chronic disease-related claims.

4. Stronger wellness culture

Interactive and practical programs demonstrate genuine employer commitment to employee wellbeing.

5. High return on investment

Compared to large-scale medical interventions, virtual cooking classes are cost-effective, scalable, and easy to implement.

EY–FICCI corporate wellness reports consistently show that nutrition-focused preventive programs deliver higher engagement and long-term impact.

Topics Commonly Covered in Corporate Cooking Classes

Balanced Indian meals
Focus on protein, fibre, and micronutrient adequacy
Quick workday recipes
Healthy meals prepared in under 30 minutes
Disease-preventive diets
Heart-healthy, diabetes-friendly, and weight-conscious cooking
Smart ingredient swaps
Replacing refined grains, excess oil, and added sugar
Portion control techniques
Understanding serving sizes without calorie obsession
Reading food labels
Identifying hidden sugar, sodium, and trans fats

How Virtual Cooking Classes Support Preventive Healthcare

Preventive healthcare focuses on addressing risk factors before disease develops, and nutrition plays a central role in this approach.

According to WHO and NITI Aayog:

Dietary modification is among the most cost-effective preventive strategies
Workplace interventions significantly influence adult eating habits

Virtual cooking classes help:

Reinforce preventive screening insights
Support chronic disease management
Improve adherence to dietitian recommendations

Role of AI-Guided Insights in Corporate Nutrition Programs

Modern wellness programs increasingly use data-driven tools to strengthen impact. AI-enabled health insights can:

Identify common nutritional gaps across employee populations
Personalise dietary recommendations
Support dietitians with evidence-based insights
Track long-term wellness outcomes

This ensures cooking sessions are aligned with real employee health needs rather than generic advice.

Why Virtual Delivery Works Best for Corporates

Easy scalability across multiple locations
No physical infrastructure required
Ideal for remote and hybrid teams
Flexible scheduling
Consistent quality delivery

Virtual formats ensure uniform wellness experiences regardless of employee location.

Long-Term Impact on Corporate Wellness

Organisations that consistently implement nutrition-focused wellness initiatives observe:

Higher employee engagement
Improved biometric health indicators
Reduced burnout
Stronger employer branding

Lancet workplace health studies indicate that nutrition-based interventions show measurable benefits within 6–12 months.

Conclusion

A virtual cooking class with a dietitian is more than a wellness activity—it is a powerful preventive health intervention. By equipping employees with practical nutrition skills, these sessions drive meaningful behaviour change, reduce lifestyle disease risk, and support long-term wellbeing. For organisations seeking impactful, scalable, and evidence-based corporate wellness solutions, dietitian-led virtual cooking classes represent a forward-thinking investment in workforce health.

References

ICMR – Dietary Patterns and Lifestyle Disease Prevention Reports
National Family Health Survey (NFHS-5) – Nutrition and Metabolic Health Data
NITI Aayog – Workplace Wellness and Preventive Healthcare Reports
WHO – Diet, Nutrition and Chronic Disease Prevention Guidelines
Lancet – Workplace Nutrition Interventions and Health Outcomes
EY-FICCI – Corporate Wellness and Productivity Studies
Statista – Corporate Wellness Program Trends in India

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