Browsing by Author "Shivaleela, H.B"
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ThesisItem Open Access HEALTH AND NUTRITIONAL STATUS OF MALE INDUSTRIAL WORKERS IN BANGALORE CITY(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-20) HARISH, N; Shivaleela, H.BNon Communicable Diseases (NCD’s) are emerging as the leading causes of death in the country affecting productivity. Hence the present study on “Health and Nutritional status of male industrial workers in Bangalore city” was conducted in the year 2012-13 in Bharath Heavy Electronics Limited (BHEL), Bangalore. The study covered 100 male industrial workers comprising 32 sedentary, 32 moderate and 36 heavy industrial workers. Information on socio-economic background, food habits, food consumption pattern, dietary intake, anthropometric measurements, incidence of NCD’s and knowledge, attitude and practice of food consumption was recorded. Present study revealed that, majority of the subjects was in the age group 25-50 years. Cent per cent of the heavy workers consumed four meals per day, 91.7 per cent of heavy workers were non vegetarians, the mean height of the workers was 165- 170 cm and mean weight ranges from 67- 71.1kg in sedentary workers. Overall, 56 per cent of the workers were overweight. Among that, 65 per cent were moderate workers and 50 per cent were sedentary workers. Blood sugar level revealed that 43.75 per cent of sedentary and 31.25 per cent of moderate workers were diabetic. Forty eight per cent of the workers belonged to stage-1 hypertension of which 50 per cent were sedentary workers. Based on the results, it could be inferred that 65 per cent of the workers had poor knowledge. Hence, more care need to be taken to manage the diabetes and hypertension through education, diet and healthy lifestyle to improve the productivity of the employees.ThesisItem Open Access NUTRITIONAL AND HEALTH STATUS OF EMPLOYEES OF UAS, BANGALORE AND INCIDENCE OF DIABETES MELUTUS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 2007-08-28) PARAMESHWARA, H; Shivaleela, H.BAbstract not availableThesisItem Open Access WOMEN IN FOOD ENTERPRISE: A STUDY IN TUMKUR AND BANGALORE URBAN DISTRICTS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-11-15) MAMATHA, H. S.; Shivaleela, H.BThe most common and vital enterprising activity for women entrepreneurship development in rural and urban area is food processing. A study was undertaken on 120 women entrepreneurs of Tumkur and Bangalore urban districts to elicit background information of women in food enterprise, popular products produced, processing method adopted, assessment of nutritional composition of selected labelled products, awareness and adoption of food safety measures. The results revealed that, in both the districts majority of entrepreneurs belonged to an age group of 36-50 years, with an investment of less than Rs 50,000 and 5 to 10 years of experience in small size food enterprises. In Tumkur and Bangalore entrepreneurs had setup their production unit (61.7 and 73.3%) at residence and possessed FSSAI certification (31.7 and73.3%) respectively. Consumption of all the selected foods by entrepreneurs was less than recommended levels. In Tumkur and Bangalore majority of entrepreneurs were producing condiments (43.3 and 13.3%), papad (36.7 and 11.7%), fingermillet products (20 and 8.3%) respectively. In Bangalore 11.7 per cent were producing instant mixes. Tumkur entrepreneurs adopted traditional method of processing with indigenous technology while in Bangalore entrepreneur aimed at products concept of health and diversification due to influence of technology. Tumkur and Bangalore entrepreneurs used local and wholesale outlets for product marketing. Fifty per cent of Tumkur and 36.7 per cent of Bangalore entrepreneurs had not labelled the products. Nutrient composition of labelled food products showed lower and higher content of nutrients compared to estimated values. Majority of the entrepreneurs expressed lack of structured market facilities as a severe problem. All the categories of Bangalore district entrepreneurs had better awareness and adoption. Even though adoption of food safety measures ranked high, but adoption was less compared to awareness.