Browsing by Author "JAIN, SHASHI"
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ThesisItem Open Access Development of Nutrition Education Material to Overcome Protein Energy Malnutrition among Rural Children(MPUAT, Udaipur, 2018) DADHICH, JAISHREE; JAIN, SHASHIDevelopment of nutrition Education Material to Overcome Protein Energy Malnutrition among Rural Children The present study was conducted with an objective to assess nutritional status of children and assessment to risk factors of PEM. The study was conducted at Mavli panchayat samiti of Udaipur district of Rajasthan. Five villages were seleted purposively from this panchayat samiti.A total of 80 children of 2-5 years, free from any kind of developmental disability were selected for the study. A self- structured interview schedule was used to collect the information. Nutritional status of the respondents was assessed using anthropometric measurements (height and weight), and dietary recall method. The data obtained was analyzed using frequency, per cent, mean per cent score, z test for single mean, It was found that majority of respondents were belonging to Hindu religion, had nuclear family belong to low socio- economic status and. 57.50 percent were vegetarian. The height and weight of respondents were lower than reference value. According to Waterlow classification, 88.75percent respondents fall in the category of severely wasted and 82.5 percent in severely stunted category. As per Gomez classification and BMI for age, 87.5 percent and 61.25 percent respondents were undernourished respectively. Fifty five percent mothers fed colostrum to their babies in the study area. Exclusive breast feeding was done by 37.50 per cent mothers at the time of the study. About 77 per cent were giving prelacteal feeds to their infants .Most common prelacteal feed given was janam ghutti . Ninety per cent of the mothers started complementary feeding to their children within 1year . The most common foods given to children were khichadi (26.25%), milk and biscuit (52.50%), bread (11.25%). The intake of pulses, roots and tubers, others vegetables green leafy vegetables, sugar and jiggery and fats and oils were significanty (p<0.05) lower than RDI .The intake of fats, B-caroten, iron, riboflavin, niacin, vitamin-C and carbohydrates content was significantly (p<0.05) lower than RDA except the intake of calcium which was found non-significant. On the Basis of research findings it can be concluded that majority of the respondents were undernourished and their food and nutrient intake was inadequate as compared to suggested values. The nutrition education program to mothers can help to improve nutrition status. E-material was developed on malnutrition to educate the rural women of the selected villages to create awareness among them. It was sham with mothers and observed that rural woman found it useful. Dr. Shashi Jain Jaishree DadhichThesisItem Open Access DEVELOPMENT OF THE SOFTWARE "DIET CALCULUS" BASED ON NUTRITIONAL FACTS OF COOKED PRODUCTS(MPUAT, Udaipur, 2018) MAHAJANI, KAMLA; JAIN, SHASHIDevelopment of software “Diet Calculus” based on nutritional facts of cooked products” In the present study software named “Diet Calculus” was developed using nutritional facts of cooked product analysis. For this purpose an exhaustive review was collected to prepare a database with nutrition facts of commonly consumed cooked recipes, market products and the foods that are included in raw form in daily diets. In the present study software was developed based on nutritive value of cooked products. Therefore it was planned to conduct the study with value of cooked analyzed nutrients composition and the software was developed. The portion size to be used in the software, for this purpose an exhaustive list of various recipes with their details viz: energy, carbohydrates, protein, fat, vitamins, and minerals are commonly consuming in different area of country area were prepared. This list was prepared from the available literature. From this list, those recipes were selected, availability of nutrition composition on the cooked basis and ingredients were found. An exhaustive list of ready to eat and market product also were prepared with the nutritional facts. For the standardization of portion size a total of one hundred women were purposively selected residing in Udaipur city. A tool was developed to gather information. The general information of respondents was collected. For the evaluation of portion size it was decided to use standard unit technique for this pictorial method and weighed food record method were used. Overview of results for cereals and millet based food products found a significant (P<0.01) difference between Suggested Standard Portion Size and mean of portion size and larger size was observed. Pulses and legume based products found no significant difference while portion size was larger than Suggested Standard Portion Size. A significant difference was found for vegetable based food products. Larger portion size was observed for fruits and milk and milk products while meat and meat products were found smaller size than SSPS.For the portion size maximum values which have been supported by more than 70 percent of the home makers they have been taken as it is and for the remaining recipes mean of portion size were taken. Thus from the survey a standard portion size was obtained for software. A structure of software was prepared from the software expert. A excel sheet contain portion size, nutrition composition and ingredient of recipe uploaded in that software structure by the investigator after getting appropriate training for it. A list of raw food stuffs and market foods also uploaded in the software containing with their nutrition composition. This software “Diet Calculus” is an online nutrition analysis software. The software was designed with four 51 features to facilitate one user. This software could open any browser. Results of efficacy assessment of the software features were revealed that layout, nutritional information and accessibility of the software ranked as good. Key words: -Nutrition Composition, Portion size, food products, software, SSPS,ThesisItem Open Access EVALUATION OF STAR FRUIT (AVERRHOA CARAMBOLA) AS POTENTIAL SOURCE OF ANTIOXIDANT AND FORMULATION OF ITS PRODUCTS(MPUAT, Udaipur, 2018) GAUTAM, ANAMIKA; JAIN, SHASHIEvaluation of star fruit(Averrhoacarambola) as potential source of antioxidant and formulation of its products. Tropical fruits, being rich in functional bioactives, are valued as one of the potential sources of antioxidants. Antioxidants are believed to control and reduce the oxidative damage in foods and bio-molecules by delaying or inhibiting the oxidation process caused by reactive oxygen species, thus enhancing the shelf-life and quality of the products as well as protecting the biological systems. Antioxidant compounds such as β- carotene, ascorbic acid and phenolics play therapeutic and preventive roles against several diseases such as aging, inflammation and certain cancers. Therefore, increased consumption of tropical fruits has been recommended by various health advocates for maintaining good health. The aim of present study was to evaluate the star fruit as potential source of antioxidant using physico-chemical properties, nutritional evaluation, micronutrient content,total antioxidant capacity and different processing methods. Products were formulated and evaluated for formulate the products to evaluate their nutritional quality, micronutrient content, total antioxidant capacity and shelf-life quality (three months). The fresh star fruit was procured from local market of Udaipur and subjected to physico-chemical and nutritional evaluation. Fresh star fruit was also processed using three processing methods i.e. high temperature treatment, low temperature treatment and drying to identify the processing with minimum losses of total antioxidant capacity and low in anti-nutrient content. Significantly higher antioxidant capacity was recorded in water boiling temperature, deep freezer temperature and sun drying treatmentviz. 77.641.50, 75.491.77 and 92.141.02 %. Fifteen products were formulated and subjected to evaluation of nutritional, micronutrient content and total antioxidant capacity. The total antioxidant capacity was higher in the products including; Star fruit chutney,Star fruit goli,Digestive mix,Carambola powder,Raita masala mix andJeerawan. These products were prepared using star fruit dry powder, so the total antioxidant activity was in the range of 69.860.29 % (raita masala mix) to 78.660.39% (carambola powder). The total phenolic content ranged between 1071.232.63 (raita masala mix) to 2992.370.45 (star fruit goli). Shelf-life study of star fruit products, stored at ambient temperature for three months revealed that there was a significant decrease in the sensory scores of star fruit products. The overall acceptability of the formulated products decreased over the storage period. The scores remained in the range of being “liked slightly” to “likedvery much” category on nine point hedonic scale after ninety days interval.The total antioxidant capacity of the formulated products was decreased during the storage of ninety days. The total antioxidant activity followed decreasing trend across the entire storage period of 90 days. Similarly, total phenolic content of the products were decreasing every month in the period of ninety days and ascorbic acid was also followed the decreasing trend like other parameter. Thus, it can be concluded that the star fruit can used to formulate different products in fresh as well as dry form and can be used as source of antioxidant. Keywords:Star fruit, antioxidant, phenolic compound, vitamin C, shelf-life, organoleptic evaluation Dr. Shashi Jain AnamikaGautamThesisItem Open Access TECHNOLOGY GENERATION FOR MANILA TAMARIND (Pithecellobium dulce) PULVERIZE AND DESIGNING CONVENIENCE FOOD PRODUCTS(MPUAT, Udaipur, 2018) SHUKLA, SWATI; JAIN, SHASHITechnology generation for manila tamarind (Pithecellobium dulce) pulverize and designing convenience food products About 70% of Indian population inhabits in rural areas and the majority of them reside in the vicinity of forest in form of different tribal communities. In India utilization of wild plants by these tribal communities for nutritional as well as medicinal purposes has been documented long back in ancient literature. In the present day wild edible plants are particularly useful during famine and similar scarcity situation. Even during normal times, wild plants provide materials of diet to the less advanced section of human community. Although, these wild edible plants play an important role in food security, but they are ignored hence known as underutilized plants. However, only a small number of plants are widely used. Many neglected and underutilized species are nutritionally rich and adapted to low input agriculture. The erosion of these species can have immediate consequences on the nutritional status and food security of the tribal population. Focusing attention on neglected and underutilized species is an effective way to help a diverse and healthy diet and to combat micronutrient deficiencies, the so-called ‘hidden hunger’. Popularity of these wild fruits has recently decreased because of their higher perishability and short shelf life as they are available as seasonal surpluses during certain parts of the year and are wasted in large quantities.. In view of the problem of wastage of wild as well as underutilized because of their perishability; the present investigation was undertaken as a step forward to standardize techniques for preservation and long storage of Manila tamarind (Pithecellobium dulce) fruit commonly known as “Jungle Jalebi. The study was conducted in four phases for the study manila tamarind fruit was purchased from the local market of Udaipur. Samples were cleaned and subjected to analysis. In the first phase physical and nutritional characteristics of manila tamarind were assessed. The physical analysis of fruit revealed that fruit consists of 66% of edible portion; remaining was seeds and peel. It was quite acceptable in terms of colour, texture, appearance and mouthfeel. The chemical analysis revealed that fruit consists of high fibre and low carbohydrates and was also found rich vitamin C and phosphorus content. It was also significantly higher in terms of polyphenol and antioxidant content. The second phase of study was standardization of drying technique. the edible portion of fruit was dried through three different techniques i.e. open sun drying, 106 solar tunnel drying and oven drying and were ground for development of pulverize. The result showed that 7-8 hours of drying was suitable for drying of manila tamarind. Solar tunnel drying was not found suitable for the pulverize. Visual and organoleptic observation revealed that pulverize developed from sun drying was most acceptable compare to other pulverizes. Therefore it was taken further for the incorporation in different recipes. In the third phase two convenient food products namely muffin cake and chikki were developed through incorporation at 10,20,30,40,50 percent in which 40 percent incorporation was acceptable by panel members as compared to other pulverizes. The developed products were stored for the period of six months. In the fourth phase quality evaluation of product was performed in terms of sensory and nutritional evaluation at 0,3,6 months. Muffin cake only sustained for the period of three weeks and Chikki was evaluated upto 6 months and it was organoleptically and nutritionally acceptable after 6 months storage. The shelf life study was also conducted on manila tamarind fruit as well as sundried pulverize which was stored for six months. The results indicated that both were quite acceptable after storage of six months. Dr. (Mrs.) Shashi Jain Swati Shukla