Browsing by Author "Prema, L"
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ThesisItem Open Access Assessment of quality of selected varieties of green gram and grain cowpea(Department of Home Science, College of Agriculture, Vellayani, 1996) Jessy Philip; KAU; Prema, LPulses contain several imbibed inhibitors, antinutritional substances and flatulence causing factors which negatively influences their nutritional significance, digestibility and utility value. Studies on processing pulses, indicate a reduction in the above undesirable factors. Comprehensive information regarding the quality of different varieties of pulses evolved and recommended by Kerala Agricultural University are at present not available. Hence in this study, a critical assessment of the quality parameters in selected varieties of cow pea (C 152, V 118, Pournami, Kozhinjipayar and Kanakamany) and greengram (Mg 161, M 3, Co 2, Pusa 8793 and Pusa Baisakhi) were envisaged. The physical, cooking, nutritional and antinutritional qualities were critically assessed to screen the varieties of the two pulses. Effect of processing and cooking methods on the above quality parameters were also ascertained. Salient findings of the study are: 1. Based on the physical, cooking and nutritional characteristics Kanakamany in cowpea and Pusa 8793, M 3 and Mg 161 in greengram were found to be better than other varieties .. pa 2. In Cowpea varieties tannin, phytin and trypsin inhibitorswere lowest in V 118, raffinose in C 152; and stachyose and verbascose in Kozhinjipayar, 3. Among greengram varieties tannin, and verbascose were lowest in M 3; phytin and stachyose in Co 2, trypsin in Mg 161 and raffinose in Pusa 8793. 4. Gel electrophoretic analysis of cowpea and greengram protein revealed their heterogenic nature. 5. Limiting amino acids such as methionine and cystine were highest in Kanakamany (cowpea) and Mg 161 (greengram). 6. Biological experiments revealed that among cowpeavarieties PER and NPUwere high- est for Pournami (1.92) and V 118 (86.13) respectively and in greengram varieties, PER was maximum for Mg 161 (2.83) and NPU was highest for Pusa Baisakhi (84.27). 7. Incorporation of Kanakamany (which was lysine and arginine ratio as 1) in high fat high cholesterol diet decreased the lipid level in liver and serum of experimental ani- mals indicating the hypocholesterolemic effect of Kanakamany. 8. An increase in protein content was observed in the two pulses during germination and germination followed by steaming. 9. A reduction in antinutrients were found during various processing and cooking methods. 10. Soaking and boiling caused maximum reduction in tannin, phytin and trypsin inhibi- tor in the two pulses. 11. Germination and steaming were found to be the most effective method in reducing the flatus producing oligosaccharides viz raffinose, stachyose and verbascose in the two pulses. 12. Application of suitable statistical techniques on the above data revealed the superior- ity of Kanakamany (cowpea) and Mg 161 (greengram) over other varieties.ThesisItem Open Access Developing complementary food products based on Cassava and Sweet Potato(Department of Home Science, College of Agriculture, Vellayani, 1995) Chellammal, S; KAU; Prema, LThe present study on developing complementary foods based on cassava and sweet potato was under taken to utilize the high energy root crops such as cassava and sweet potato for the development of complementary foods and to ascertain their nutritional adequacy, physiological tolerance, organoleptic and shelf life qualities. The survey on the consumption of processed foods indicated that all the families surveyed were aware of the different processed foods available in the market irrespective of the family income. Variables like, food expenditure family income, educational status of the housewife, number of children in the family and family size were found to have a positive correlation with the consumption of processed foods. The employment status of the women had a significant correlation with the consumption of the processed foods. In high income families, the consumption of processed foods was more among unemployed women. Employed women of high middle income families consumed more processed foods than unemployed women of that category. But the employment status of women did not make any significant difference among the middle income families with regard to the consumption of processed foods. Type tests administered for the raw ingredients revealed that the moisture content for all the raw ingredients were lower than ISI specified values. And low moisture values were advantageous in product development. Protein and ash content of certain ingredients were slightly lower than ISI prescribed values but the difference was not statistically significant. Type tests administered for the products revealed that all the characteristics were comparable with ISI specifications. Regarding physical characteristics sweet potato noodles secured lower scores than cassava and standard noodles for different quality parameters. However the developed macaronis were equal or better in physical characteristics. Cooking time for the extruded foods were on par with standard products. The bulk density of standard noodles was significantly lower than cassava and sweet potato noodles. Bulk density of macroni was higher than that of noodles in all the three categories. All the foods developed had essential nutrients in optimum quantity. When the nutrients were computed they were observed to be slightly higher indication loss during processing. The loss was statistically significant for protein and carotene in the extruded foods. Assessment on the physiological tolerance revealed that among the experimental groups weaning mixes exhibited higher values for P.E.R. B.V, D.C and N.P.U which were comparable with the control group. The PER of the developed foods were 1.99 and above, indicating that the quality of protein is good. The study on the organoleptic qualities of the developed food revealed that cassava based foods could be rated as equal or even better on certain quality parameters than standard. Sweet potato based foods secured lower scores. Women from high income group who were the predominant consumers of processed foods, fully agreed with the judgment of technical experts. All the foods developed, were rated positively by majority of the farm women. Regarding shelf life qualities, the storage containers had significant effect on the moisture level and peroxide value of the stored products. However the storage containers did not have any significant influence on the total sugar content. There was increase in all the three quality parameters throughout storage period, the highest being in polythene bags followed by steel containers. There was no insect infestation upto 6 months of storage period irrespective of containers and products . Products stored in glass and plastic containers were free of insect infestation through out the storage period of one year. Among the other two containers the infestation was more in polythene bags than in products stored in steel containers. The insects identified were S.orysae, T.castaneum and A. Fasciculatus. Microbial status after the storage period, revealed that there were five samples in which there was neither fungal nor bacterial growth. Though there was fungal or bacterial growth in other samples the count was within the maximum limit specified by ISI. The technologies developed in the present study could be transferred to unemployed youth and women so that they can start small scale processing units which is the present lacunae in food processing industry in our country.ThesisItem Open Access Developing indegenous weaning food based on banana flour(Department of Home Science, College of Agriculture, Vellayani, 1988) Sheela, Prasad; KAU; Prema, LA study was conducted to develop a weaning food based on banana flour which is nutritious, low cost and acceptable. The Banana flour was supplemented with horsegram, sesame and skim milk powder to improve the nutritive value. Based on the nutritive value and chemical score, six combinations of the weaning formulae were developed. Protein quality of the weaning formulae assessed through animal experimental revealed that the weaning food which contains banana flour, horsegram , sesame and skim milk powder in the ratio 3:2:3:2 gave significantly better values for all the criteria. The acceptability of the weaning formulae was assessed by the panel members, mothers and children. The results of the study indicate that the bland porridge prepared with the weaning formulae was acceptable. The bland porridge was deficient in calories, Vitamin A and iron. Other food ingredients were added to make up these deficiencies and two recipes were standardized. The recipes were also found to be acceptable for the panel members and children.ThesisItem Open Access Developing Indigenous weaning food based on Ragi flour(College of Rural Home Science, Vellayani, 1987) Jessy Philip; KAU; Prema, LA study was conducted to develop a weaning food based on ragi flour which is nutritious,low cost and acceptable The ragi flour was supplemented with green gram,sesame, tapioca and skim milk powder to improve the nutritive value. Based on the nutritive value and chemical score, six combinations of weaning formulae were developed. Protein quality of the weaning formulae assessed through animal experiments reveal that the weaning formulae which contains ragi, green gram, sesame, tapioca and skim milk powder in the ratio3:2:1.5:2:1.5 gave significantly better values for all the criteria. The acceptability of the weaning formulae was assessed by the panel members, mothers and children. The results of the study indicate that the bland porridge prepared with the weaning formulae was acceptable. The bland porridge was deficient in calories, vitamin A and iron. Other food ingredients were added to make.up these deficiencies and. two recipes were standardised. The recipes were also found to be acceptable by the panel members and children.ThesisItem Open Access Developing suitable rice-soya fermented preparation(Department of Home Science, College of Agriculture, Vellayani, 1997) Binila, Paul; KAU; Prema, LA study on "Developing suitable rice-soya fermented preparation" details a comprehensive information on the advantages of preparing idli, in which blackgram dhal was replaced either by soyabean or by defatted soyaflour. Soaking time, grinding conditions, temperature and fermentation time were kept uniform to study the influence of the food ingredients used on the quality of the product. Thirteen formulations were standardised after making variations in the proportion of b l ac kg r am dhal (from 5 per cent to 30 per cent). Amino acid score and chemical score were worked out to determine the nutritional adequacy of various formulations. The data computed revealed the nutritional supremacy of the formulations with higher concentrations of soyabean and defatted soyaflour, when compared with control mainly because of the enhancement of their protein content. Laboratory analysis of the cooked product for protein and calorie confirmed the computed values. Cost of defatted soyaflour supplemented formulations were the lowest. Cost-wise, soyabean supplemented formulations were also found to be cheaper than the control. Reduction of pH and increase in acidity were noted in defatted soyaflour supplemented formulations and soyabean supplemented formulations when compared to control. Batter volume was higher in the formulations where defatted soyaflour concentration was u p t o 30 per cent. Amylose content in the soyabean as well as in the defatted soyaflour supplemented formulations indicated that these foods are suitable al terna ti ves for b l ac kg r am dhal. However, lower values of bulk density was observed in soyaflour supplemented formulations, and uneven and large pores were found in idlis prepared from soyabean supplemented formulations. In sensory evaluation, soyabean supplemented idlis were found better than defatted soyaflour supplemented formulations when compared to the control samples. Hence, it can be concluded that idlis made from 5 per cent incorporation of defatted soyaflour and 5-10 per cent incorporation of soyabean are more nutritious, acceptable and , of low cost when compared to control samples, the ingredients in which 70 parts of rice and 30 parts of blackgram dhal.ThesisItem Open Access Digestibility of carbohydrates in selected pulses(Department of Home Science, College of Agriculture, Vellayani, 1999) Gauri Ramachandran; KAU; Prema, LThe study entitled "Digestibility of carbohydrates in selected pulses" is an assessment of the digestibility of carbohydrates of selected pulses, processed and cooked in different forms. The influence of different processing and cooking techniques on the carbohydrate constituents and inhibitory constituents were also ascertained. The pulses selected were cowpea, blackgram, redgram, greengram, soyabean and bengalgram. The pretreatments administered on the fresh samples were soaking in plain water for six hours (T 1)' soaking in plain water for three hours (T 2) and soaking in water with NaHC03 for three hours (T 3). Processing techniques administered on fresh samples as well as pretreated samples were. germination (T 4)' fermentation (T 5) and grinding (T 6). Cooking treatments administered were boiling (T 7)' steaming (T 8)' cooking under pressure (T 9) and roasting (T IQ). Among the untreated pulses analysed, the r-eadily available carbohydrates in the form of sugars were found to be very low (7.00 to 13.86 g per cent). Starch content of pulses were ranging from 10.30 g to 51.60 g per cent. 2 Pretreatments (soaking)were found to influence the starch content. In this study, processing and cooking treatments had a negative influence on the starch content of pretreated pulses. Among the different cooking treatments, cooking under pressure revealed the greatest effect on the reduction of starch. Pulses soaked for three hours had higher values for carbohydrate constituents. Processing administered on different pulses were found to enhance their sugar content. A comparison of cooking treatments administered on all the samples of processed pulses revealed the advantages of steaming and roasting methods in retaining the carbohydrate constituents in all the S pules. TSS, RS, NRS and starch were lowered considerably when the A pulse samples were pressure cooked. In the untreated pulses analysed, the constituents like protein (22.23 g per cent to 42.70 g per cent), fibre (1.60 g per cent to 13.29 g per cent) and phytate (130.50 mg per cent to 377.94 mg per cent) were found high. Different processing and cooking treatments had an influence on the inhibitory constituents of pulses. The protein content of the pulses in general were found to enhance after pretreatments. However, soaking with NaHC03 resulted in a reduction in protein. 3 A companson among the three processing methods in the pulse samples soaked by all the three methods revealed protein enhancement in the order of germination followed by fermentation and grinding. A comparison of the cooking treatments revealed the advantages of steaming and roasting methods in retaining the protein. However. boiling caused reduction in protein followed by cooking under pressure probably because of the vigorous shaking of the pulse samples during cooking. Different pretreatments, processing and cooking treatments were found to have an influence on the fibre content in all the pulses. There was reduction in fibre after pretreatments, processing and cooking. Samples soaked with NaHC03 for three hours and cooked had the highest fibre content and the samples soaked for six hours had the lowest fibre after cooking under pressure. The phytate content in the pulses were found to be influenced by pretreatments, processing and cooking treatments. Germinated samples had the lowest phytate content. Among the germinated samples, the samples germinated after soaking for six hours indicated to have the lowest phytate content and the sample soaked for three hours without NaHC03 was found to have the highest phytate content. Cooking under pressure brought the maximum reduction in phytate content in all the pulses. 4 In the present study, pulses untreated as well as treated in different forms were subjected to in vitro digestion with alpha-amylase. This enzyme hydrolysis starch to yield maltose. Among the untreated pulses analysed, the rate of alpha-amylolysis was highest in greengram and lowest in soyabean. Among the pretreated samples also, the rate of starch digestibility was lowest in soyabean. Among the pretreated and processed samples, the maximum effect on digestibility was caused by fermentation in the case of samples soaked for six hours. When the samples soaked for three hours without NaHC03 was compared, the maximum effect was caused by fermentation followed by germination and grinding. Among the samples soaked for three hours with NaHC03, the maximum effect was caused by germination followed by fermentation and grinding. Cooking brought about a reduction in the in vitro digestibility of starch the maximum after cooking under pressure. Rate of alpha- amylolysis was found to be lower in all the treated and cooked pulses, when compared to untreated and cooked ones, probably because of the partial hydrolysis of starch during processing viz., germination, fermentation and grinding.ThesisItem Open Access Effect of birth order and spacing on the nutritional status of mother and child(Department of Home Science, College of Agriculture, Vellayani, 1989) Suja P, Thomas; KAU; Prema, LA study of the effect of birth order and spacing on the nutritional status of mother and child was conducted among the agricultural labourers working in the instructional farm, vellayani and also among other agricultural labourers working near the Vellayani Campus. Living conditions of the families with less members were far better when compared to large families. As the family size increased the expenditure on various items decreased. There was an inverse relationship between education of the mother and number of deliveries. With increased educational status of parents the rate of adoption of family planning measure was also found to be increased. Regarding the mortality rates of children with respect to birth order and birth spacing the results showed that infant and neonatal mortality, still births and abortions were more in children with a birth interval below one year and these were more in first birth order children. Incidence of infectious diseases like measles, respiratory disease, diarrhoea, dysentery, cough, chicken pox, jaundice etc. were found to be more among closely spaced children. Rice, fish, tapioca and coconut were the main items in their daily diet and they purchased these food articles daily since they were daily wage earners. No special foods were given to physiologically vulnerable groups. Majority of the mothers breast fed for a period of 1 to 2 years and early weaning was observed due to subsequent pregnancy. Prolonged breast feeding was observed in children with more birth spacing. All types of food groups were included in the daily diets of mothers and children of small families but only in insufficient quantities . Nutrient consumption was also higher in the members of small families when compared to large sized families. There was a positive correlation between birth spacing and nutritional status of children and a negative correlation between nutritional status and birth order. In the case of mothers, as the birth spacing increased body weight was also found to increase significantly. The body weight was found to be decreasing in mothers with more number of deliveries. Deficiency symptoms were found to be more in mothers with closely spaced children and with more member of deliveries. Similarly the manifestation of deficiency symptoms were more among closely spaced children and also among high birth order children. Prevalence of anaemia in mothers and children was also high when birth interval decreased and also when the number of deliveries of the mothers and birth order of the children increased.ArticleItem Open Access Effect of cooking in different types of vessels on the nutritional composition of amaranth leaves(Kerala Agricultural University, 1994) Jijiamma, N C; Prema, L; KAUArticleItem Open Access Effect of different methods of cooking on the nutritional composition and organoleptic qualities of Amaranthus(Kerala Agricultural University, 1994) Jijiamma, N C; Prema, L; KAUThesisItem Open Access Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls(Department of Home Science, College of Agriculture, Vellayani, 1999) Kavita, M S; KAU; Prema, LThe study entitled, "Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls", was conducted to assess the magnitude of iron deficiency anemia among adolescent girls; to find out the direct and indirect effects of causative factors and to evaluate the relative effect of supplementation of iron with vitamins on the iron status of anemic adolescent females. The study was limited to Neyyattinkara, Nedumangadu and Trivandurn Taluks of Trivandrum district. Rapid assessment technique was administered to determine haemoglobin and to indentify 225 adolescent girls suffering from iron deficiency anemia (with Hb ::::;; 12g1dl). Socio economic status of the girls was determined by using a suitably structured schedule while nutritional variables responsible for the incidence of anemia were determined through assessing their mean food intake by 24 hour recall method and by ascertaining their anthropometric measurements using universally accepted techniques. Clinical examination was conducted to assess the health variables responsible for iron deficiency anemia. A metabolic experiment of two months duration was conducted to find the effect of iron and vitamin supplementation on iron profile of the moderately anemic girls. For this, the basal diet which gave RDA of nutrients was supplemented by 60 mg iron and 500 ug folic acid, 600 /-lg equivalent vitamin A, 1.2 mg equivalent vitamin B~ and ~ 40 mg equivalent vitamin C in different treatment groups either in the form of tablets 351 Supplements in the form of tablets produced highest and rapid changes in haematological and iron profile while the greatest positive changes in growth and physical endurance were observed when the supplements were given in the form of food. Hence for proper iron nutriture, iron source with high bioavailable iron is necessary along with balanced intake of other nutrients.ArticleItem Open Access Effect of maturity, position of leaves and post harvest storage on the nutritional composition and organoleptic qualities of amaranthus(Kerala Agricultural University, 1993) Jijiamma, N C; Prema, L; KAUA study was undertaken to estimate the nutritional composition and organoleptic qualities of red and green varieties of Amaranthus tricolor during rainy and summer seasons with respect to maturity, position of leaves and post harvest storage. The concentration of the nutrients was highest when harvested around 20 days after transplanting. The protein content of the leaves was not influenced by location of leaves, irrespective of seasons and varieties. Variation in concentration of fibre was observed in different parts of the plant during summer season. Contents of minerals and ascorbic acid were varying significantly in leaves located in different parts of the plant. The green variety retained higher level of nutrients during the two seasons. Red amaranth us grown during summer season was found to be more acceptable. Refrigeration was found to be the best method of storage compared to keeping in polythene bag, dipping the roots in water and wet doth storage for different duration. Storage for different durations had no effect on nutrients except ascorbic acid.ThesisItem Open Access Effect of processing on the mineral status of selected pulses(Department of Home Science, College of Agriculture, Vellayani, 1995) Seji Kochappan, N; KAU; Prema, LThe present study entitled “ Effect of processing on mineral status of selected pulses” was an assessment of the effect of various processing techniques viz, drying, germination, pretreatment for loosening and splitting and dehusking, on mineral status as well as on the antinutritional factors present in the pulses. Role of antinutritional factors or the immobilization of minerals in the pulses were also ascertained. The pulses selected for this study were blackgram (CO4) and greengram (Pusa 91-92). The processed pulses were subjected to various cooking treatments such as boiling, soaking and boiling , steaming, soaking and steaming, cooking under pressure, roasting, frying and micro oven cooking. Processing techniques as a whole reduced the mineral contents of fresh pulses. Among different processing techniques applied on blackgram and greengram, minimum mineral loss was observed in dried samples, followed by germinated samples, pulses in which outer husk were loosened and pulses which were split and dehusked. Drying resulted in a significant loss of Ca and Mg while germination resulted in the loss of Ca, Fe, Zn and Cu. Significant retention of Ca, Mg and Zn were observed in germinated samples compared to husk loosened pulse samples. Significant variations in P, Ca, Fe and Mg were observed between husk loosened and split / dehusked samples. All the cooking treatments reduced the mineral contents of processed pulse samples. Dried samples cooked in water media retained minerals more than other samples. Maximum loss of Mn, Zn and Cu in dried greengram was observed in the samples cooked in micro oven and maximum retention of these minerals in samples, when cooked under pressure. Roasting retained Ca better than other cooking methods. In the germinated samples also, boiling was found to retain more minerals. Soaking and cooking retained phosphorous better when compared to other cooking methods in both the pulses, while cooking in micro oven resulted in maximum loss of minerals. Cooking in watermedia ensured maximum retention of Mg, Mn, Zn and Cu in both the pulses. In split and dehusked blackgram and greengram, steaming resulted in maximum loss of Ca, Fe and Mg in blackgram. While in greengram, this treatment resulted in maximum loss of Ca. Processing as a whole reduced the fibre, phytin and tannin levels of fresh pulses. Among processing techniques applied husk loosening and splitting and dehusking were most effective in reducing the fibre and tannin contents while germination reduced phytin. All the cooking treatments applied on processed pulses significantly reduced the fibre, phytin and tannin levels. Among cooking treatments applied soaking and cooking was most effective in reducing the phytin and tannin levels of all the processed samples. Pressure cooking and roasting reduce were also observed to the phytin and tannin levels considerably. There was association between loss of minerals and antinutritional constituents in processed and cooked pulses. Correlation between the important minerals P, Ca and Fe and phytin, tannin and fibre was found to be significant in various processed and cooked samples of both pulses. A position correlation was observed between minerals and antinutritional constinuents, phytin, tannin and fibre in both the pulses except between Ca and fibre in split and dehusked blackgram when cooked. Among the different processing techniques administered germination was found to be ideal for improving minerals , while among cooking treatments applied boiling, steaming and pressure cooking had depicted similar trends. Since pulses are moderate sources of mineral and since mineral deficiency are common antinutritional problem prevalent in our state, information on ideal cooking method of pulses need t be established in the community.ThesisItem Open Access Factors influencing the intrafamily distribution of food among agricultural labourer families of Thiruvananthaapuram with special reference to the nutritional status of girl children(Department of Home Science, College of Agriculture, Vellayani, 1993) Renu, Seshadrinath; KAU; Prema, LA study was carried out to identify the factors influencing the intra family distribution of food among agricultural labourers with special reference to girl children. Knowledge of girl children about their own food and nutrient requirements were also assessed. A total of 100 agricultural households with boys and girls were selected for the study. Data on socio-economic status of the families showed that families had an average income of Rs.1280/- and adult members were moderately educated. Expenditure on food was mainly on cereals, flesh foods, milk and oils seeds. Male members, adults as well as boys often got preference over female members in the family when food was apportioned. An attempt was made to categories the families based on the scores obtained for selected socio – economic variables. While serving protective foods like pulses , leafy vegetables and milk, preference was shown to male adults and children. Consumption of pulses, milk, leafy vegetables, other vegetables and fats were inadequate in all age groups with much prominence in female. Energy and riboflavin were more deficient in the diet of adults. Protein , fat and riboflavin were deficient in the diet of adolescent female. Protein and iron were deficient in adolescent males. Diets of children were found to be deficient in calcium, iron and B Vitamins. The food consumption pattern of adults were significantly associated with family size, type and variation in gender. The former two were also significantly associated with food consumption pattern of children. Food consumption pattern of adolescents were significantly associated with gender variation alone. Results on analysis on actual food consumption and nutritional pattern of adolescent boys and girls (13 to 15 years) showed that girls were consuming most foods especially expensive food in lower quantities than boys. Nutrient consumption was also lower among girls that boys, except in energy and iron. Anthropometric measurements of boys were better than girls except in height. BMI and haemoglobin levels in boys and girls did not very much. Overall nutritional status of boys were much better than girls. Work participation rate was higher among adolescent females compared to males. But adolescent boys had better education and economic independence. Mean food intake of different foods were higher among adolescent males than adolescent females. Compared to R.D.A., greater deficiency of all foods was observed among adolescent females. All families preferred boys in the provision of foods, money and education. Assessment if the views of 20 adolescent girls of 13 to 15 years showed that they were well aware of their food and nutritional requirement. But no significant association was seen between their views and the socio-economic status in which they are placed.ThesisItem Open Access Family education programmes implemented by the state development department for the uplift of scheduled caste habitats of Trivandrum district(Department of Home Science, College of Agriculture, Vellayani, 1986) Jesy, T C; KAU; Prema, LThe study entitled "Family education programmes implemented by the State Development Department for the uplift of scheduled caste habitats of Trivandrum district" was conducted to find out the knowledge retained by the scheduled caste women by attending the family education camps conducted by the State Development Department. The study was conducted at two levels, one at the block level and another at the participant level. Separate formats and schedules were prepared for this purpose and the data were collected at the block level by verification of records and at the participant level by interview method.ThesisItem Open Access Food consumption and energy expenditure pattern of agricultural labourers of Trivandrum district(Department of Home Science, College of Agriculture, Vellayani, 1992) Laisamma, Cherian; KAU; Prema, LThe study comprises the socio economic and food consumption profile of the families of agricultural labourers with specific reference to their actual food intake, energy expenditure and nutritional status. The samples surveyed were nuclear type families belonging to under previlaged communities. Family income was directly propotional to the number of persons employed in the family. As the income increased, the percentage of income spent on food decreased majority of the labourers were free from debt and were conscious of saving for future. Families surveyed were non vegetarians by habit. Rice, tapioca, fish, coconut, locally cultivated vegetables, milk, cooking oils and sugar were the main items included in their daily diets. Home production of food articles helped to improve the consumption pattern of the families qualitatively but not quantitatively. Majority of the labourers followed unscientific culinary practices in cooking and storage of food articles. Unbalanced, monotonous meal pattern was observed among the families. Compared to other stages of life, special attention for feeding were given only during infancy and preschool period. No special foods were given during adolescent period or for women during pregnancy and lactation. Irrespective of the nutritional requirements of the family members, first preference was given to the head of the family while serving food. The labourers selected were getting employment for 24 days in a month and their health status was satisfactory. Besides outside employment, female labourers were fully responsible for household works and child care practices. Compared to female labourers, unhealthy habits were prevalent more among males. Because of the outside employment of the mother growth of the children were adversely affected. Consumption of food quantitatively and availability of nutrients from the meal were not satisfactory in the two groups surveyed. The nutrients like retinol, thiamine and riboflavin were deficient in the diets of male agricultural labourers, while iron, retinol and riboflavin were deficient in the diets of female agricultural labourers. In the two groups energy expenditure was more than energy intake. Haemoglobin level was better among male labourers. The data when statistically analysed, indicated a significant correlation between height and weight and nutritional status Index (NSI) and Body Mass Index (BMI) for male labourers and BMI and weight and BMI and energy expenditure for female labourers. Significant correlation developed in the Nutritional status Index (NSI) of male agricultural labourersThesisItem Open Access Food consumption and energy expenditure pattern of employed home-makers in organized sector in Trivandrum(Department of Home Science, College of Agriculture, Vellayani, 1989) Maria Florence Varghese; KAU; Prema, LA study on the food consumption and energy expenditure pattern of the employed home makers in organized sector in Trivandrum was conducted to assess the socio economic, food consumption pattern of the employed home makers families and personal details related to the home makers. The 200 home makers surveyed were urban residents of the higher middle class with nuclear families of small size. To speed up cooking time they used modern methods of cooking besides labour saving gadgets and combinations of cooking fuels. Employment was sought by these women due to economic necessity and the need for self actualization. Income of the home makers was utilized for household related expenses, needs of children and supplementing family diet. The dual role of these home maker imposed difficulties such as improper care of their families and poor management of household work. Barring minor health problems these home makers in general were healthy. The data when statistically analysed indicated a significant correlation between the energy consumed by way of food intake and the energy expended through various physical activities, nutritional status and haemoglobin level in the blood. The energy expenditure in turn was found to have a significant effect on the nutritional status of these women. Attitude was found to be statistically correlated to knowledge on food and health of these home makers.ThesisItem Open Access Food consumption and energy expenditure pattern of self employed women in unorganised sector(Department of Home Science, College of Agriculture, Vellayani, 1990) Sujatha, A S; KAU; Prema, LA study on the “Food consumption and energy expenditure pattern of self employed women in unorganized sector” was conducted to assess the socio-economic and food consumption and energy expenditure pattern of the women engaged in stone breaking. 150 household surveyed were representing scheduled caste and other backward communities. The families were of nuclear type with four members in the family. Rice, tapioca, fish and coconut were found to be the major ingredients in their daily meal pattern. No special foods were provided during physiological conditions. On an average they engaged in stone breaking for about 8 hours / day and for 5 to 6 days in a week. Time spent for various activities viz. for personal care, child care and leisure was not adequate. The difficulties imposed on these home makers due to the dual role were improper care of the family, inability to cope with the household work and lack of time for child care. Due to economic reasons they engaged in stone breaking even during pregnancy till term and after delivery most of them took their children to the work site. Their actual food and nutrient intake was found to be unsatisfactory which was reflected in their low body weights and prevalence of many nutritional disorders especially anaemia. All the women were found to have a negative energy balance. Knowledge of these women on health and nutrition was found to be satisfactory and statistical analysis indicated that age had a negative significant correlation and education had a positive significant correlation with the knowledge of the women regarding food and health. Attitude of the women towards this occupation was found to be positive since this was considered to be a solution to the unemployment problem. Statistical treatment of the data revealed that age has a negative correlation and educational level of the women had a a significant positive correlation with the attitude of women towards this work.ArticleItem Open Access Food consumption level and nutritional status of Fishermen community in Trivandrum district(Kerala Agricultural University, 1980) Prema, L; Menon, A G G; KAUThe dietary intake, nutritional level and nutritional problems of the vulnerable group among the fishermen's families of the coastal areas of Trivandrum District were assessed by conducting a survey in the area. It was found that cereals, roots and tubers and fish are the commonly used food items among these families while other foods are rarely used- The diets were found to be deficient in all the nutrients except vitamin C. Home production of foods such as vegetables, fruits etc., was not popular am ng these families.
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