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Open Access
EFFECT OF LIFESTYLE AND EATING PATTERN ON NUTRITIONAL STATUS OF ADOLESCENTS IN PRATAPGARH DISTRICT
(ETHELIND COLLEGE OF HOME SCIENCE SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD-211007, 2019) SRIVASTAVA, SHIPRA; Bala, Dr. (Mrs.) Neeru
The present study has been made an attempt to assess the life style, eating habits, dietary pattern and nutritional status of the selected respondents to prepare the nutritional education materials and to assess the impact of imparting knowledge through nutritional education materials on nutritional status of selected respondents. A total of 380 students of 10-19 years were randomly selected for the study, 190 student from Saket Degree College and 190 from Krishna Prasad Hindu Inter College. With prior permission of the Principles of the colleges, students of the respective age groups were selected. Questionnaire based method was implemented for data collection regarding general profile, anthropometric measurement, clinical and biochemical parameter. The result revealed that among the 380 adolescents (190 girls and 190 boys) were included in the study. Maximum respondents (48.15 per cent) belonged to middle adolescent group (13-15 years), 27.36 per cent were belonged to late adolescent period (16-19 years) and only 24.47 per cent belonged to early adolescent group (10-12 years). It was observed that most of them (62.36 per cent) were Hindu, 24.47 per cent were Muslim, 10.78 per cent were Christian and 2.3 per cent were Sikh. Maximum respondents (61.57 per cent) belonged to nuclear family and only 38.42 per cent were belonged to joint family. The result shows that 27.4 per cent boys and 33.7 per cent girls and 30.5 per cent of total population were underweight as the BMI values were below the range 18 kg/m2. Most of the adolescent girls (30 %) were mild anaemic and 18.4 per cent were moderately anaemic. Among adolescent boys, most of them (22.6 %) were mild anaemic and 11.6 per cent were moderately anaemic. The mean observed value of haemoglobin of normal, mild and moderate were 12.9 mg/dl, 11.3 mg/dl, 9.8 mg/dl respectively. among the adolescent boys, the mean observed value of haemoglobin of normal, mild and moderate were 14.1 mg/dl, 11.5 mg/dl, 10.1 mg/dl respectively. Nutrient intake was found to be less in terms of energy, protein, fat carbohydrates, calcium, iron, and vitamin A than the recommended RDA. It was found that the overall consumption pattern of cereals, fats and oils were consumed daily by all the adolescents. Large proportion of adolescent girls consumed pulses whereas only 20 per cent of respondents consumed pulses 2 to 3 times per week. Most of the respondents (32.1 %) does not consumed green leafy vegetables. Majority of respondent (55.7 %) consumed fruits, nuts and oilseed (54.7 %) occasionally. The egg Meat, fish and poultry was not consumed by large proportion of respondent. Majority of respondent (54.7 per cent) consume occasionally. Daily consumption of fast food was seen in most of the respondent (44.2 per cent), 34.2 per cent consumed fast food 2 to 3 times per week whereas only 21.6 per cent of respondent consumed fast food occasionally. The mean observed haemoglobin of adolescent girls before the intervention was 10.55 gm/dl which was raised to 11.9 mg/dl whereas the mean observed haemoglobin of adolescent boys before the intervention was 10.8 gm/dl which was raised to 12.7 mg/dl. The significant difference was observed between the pre and post haemoglobin level on applying the Z test. The parent educational status were significantly associated with the nutritional status of respondents. As the level of literacy increased the BMI of respondent ranged in normal category. A significant association was found between the type of family and nutritional status ( 2 (cal) = 61.21 >2 (tab) = 5.99, d. f. = 2). As in nuclear family, parents were more attentive towards their children lifestyle and eating pattern in comparison to joint families. id the association of lifestyle on the nutritional status of respondents. There was significant association between the lifestyle factors (time of sleep, time of woke up and exercise) and nutritional status. Thus Adolescents should have healthy eating pattern that could be possible through community based nutritional programmes regarding healthy food habits and balanced diet.
Open Access
A STUDY ON COMPLEMENTARY FEEDING PRACTICES PREVALENT IN RURAL AREAS OF FAIZABAD DISTRICT
(DEPARTMENT OF FOOD NUTRITION AND PUBLIC HEALTH ETHELIND COLLEGE OF HOME SCIENCE SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD (PRAYAGRAJ)-211007, 2019) GUPTA, VANDANA; Bala, Dr. Neeru
The present research study was undertaken with the aim to find out the existing complementary feeding practices prevalent in selected rural areas, to know the association between socio-economic status of mothers and child -feeding practices, to assess the dietary pattern of the families and determine the nutritional status of selected infants and to create awareness among lactating women through nutrition education materials. This cross-sectional study was conducted among 352 mothers having infants in the age group 6 months to 2 years and infants were further divided into four blocks namely Haringtonganj block, Bikapur block, Amaniganj block and Sohawal block in rural areas of Faizabad district, Uttar Pradesh using simple random sampling technique. A pre-tested and pre-designed schedule was applied to collect the information and the standardized questionnaire was also used for this purpose. In statistical analysis, the data were coded, scored, compiled and analyzed with application of chi-square test and z-test. The teaching aids were used to aware the mothers and develop knowledge about infant feeding practices in rural areas. The study findings showed that the rural families belonged to lower class had high per cent i. e. 46.59 per cent in comparison to others. Most of the mothers (43.75%) were in the age range of 20-25 years, more than half (58.53%) were literate and majority 96.87 per cent was housewives. Among infants aged 6 month to 2 years, mostly 44.61 per cent belonged to age group 6 to 12 months and 53.13 per cent were male child. The frequency of infants on second and first position was high i.e. 35.79 per cent and 26.42 per cent respectively. In infant feeding practices, 51.42 per cent started breastfeeding within one hour, 81.82 per cent gave colostrum feeding and about 90 per cent infants were breastfed exclusively. The prevalence of pre-lacteal feeding was 38.64 per cent and complementary feeding was 80.11 per cent. Among mothers, 49.29 per cent gave all types of food such as liquid, semi solid and solid but only 10.64 per cent mothers prepared special foods for their infants. It was seen that the most important factors such as age and education of mothers were significantly associated with exclusive breastfeeding, pre-lacteal and complementary feeding but the occupation and socio-economic status of mothers were found in significant association with only exclusive breastfeeding. According to dietary pattern of the families, the non-vegetarian was found in high per cent (54.54%) and maximum 37.22 per cent families were following three meal pattern (B+L+D). The significant difference was observed between observed value and standard value (NCHS) regarding weight, length and head circumference of infants. The prevalence of undernourished infants was recorded 89.48 per cent (NCHS) and 74.43 per cent (WHO) while for stunted infants, it was found 72.72 per cent (NCHS) and 67.05 per cent (WHO). In conclusion, it was noticed that infant feeding practices were appropriate to some extent and the positive effects of nutrition education was also observed in selected rural areas but the mothers require proper knowledge and awareness towards the adequacy of these practices.
Open Access
Development of Ready- to- Eat Products and Value Addition with Neutraceuticals
(1 Development of Ready- to- Eat Products and Value Addition with Neutraceuticals Submitted in Partial Fulfilment of the Requirement for the Award of the Degree of DOCTOR OF PHILOSPHY IN FOODS AND NUTRITION BY ADITI PRAJAPATI DEPARTMENT OF FOOD NUTRITION AND PUBLIC HEALTH ETHELIND COLLEGE OF HOME SCIENCE FACULTY OF AGRICULTURE SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE TECHNOLOGY AND SCIENCES PRAYAGRAJ-211007, 2019) PRAJAPATI, ADITI; PAUL, VIRGINIA
Urban population belonging to high income group has started using refined cereals instead of coarse grains, this leads to less intake of fibre which has increased the incidence of non-communicable diseases. So there is need to restart the traditional practice of coarse grain usage. Coarse cereals like minor millets can provide a better alternate in enriching fibre component in food. Whole grains contain all the three parts of the grain; bran, endosperm and germ intact making them nutrient dense. Hence, the present investigations will be undertaken with the following objectives: 1. To prepare composite flour from (Finger millet flour, Whole wheat flour, Sorghum flour and Soy flour), flaxseed flour and moringa leaf powder. 2. To determine nutritional, antinutritional and antioxidant components of raw and processed composite flour, flaxseed flour and moringa leaf powder. 3. To prepare and standardize various ready-to-eat products from composite flour and formulate with neutraceuticals. 4. To evaluate the organoleptic attributes and determine nutritional components of developed control and value added ready-to-eat products. 5. To assess the storage quality and analyze the cost of highly acceptable value added ready-to-eat products. Four ingredients Whole wheat flour, Finger millet flour, Sorghum millet flour & Soy flour have been used in equal quantity i.e. 25 grams each in preparation of 100 grams of composite flour. Flaxseed was roasted in the hot air oven at 900c for 10 min. For moringa leaf were dried the same at 600c for 4-5 hours to make them dehydrated. The nutritional, anti-nutritional and antioxidant components of composite flour, flaxseed flour and moringa leaf powder were analysed using standard procedures. The present study provides information pertaining to nutrient composition, antioxidant activity and anti-nutritional factors of composite flour, refined wheat flour, whole wheat flour, Bengal gram flour and moringa leaf powder ( fresh and dehydrated) as well as flaxseed ( roasted & nonroasted) flour and various value-added products prepared using composite flours. The composite flours were utilized in development of value added products like traditional products i.e. cookies, Laddoo, mathri and sev. Five treatments for each product were developed which included T0 (Product Prepared from 100% composite flour ), FSF T1 (Prepared from mixture of composite flour and flaxseed powder in the ratio of 95:5) , FSF T2 (Prepared from mixture of composite flour and flaxseed powder in the ratio of 90:10), FSF T3 (Prepared from mixture of composite flour and flaxseed powder in the ratio of 85:15), FSF T4 (Prepared from mixture of composite flour and flaxseed powder in the ratio of 80:20). Same treatment combinations were used for moringa leaf powder. Both flax seed flour and moringa leaf powder were combined and treatments were developed i.e. T0 (Prepared from 100% composite flour), MIF T1 (Prepared from mixture of composite flour, flaxseed and moringa leaf powder in the ratio of 90:5:5), MIF T2 (Prepared from mixture of composite flour, flaxseed and moringa leaf powder in the ratio of 85:10:5), MIF T3 (Prepared from mixture of composite flour, flaxseed and moringa leaf powder in the ratio of 85:5:10), MIF T4 (Prepared from mixture of 22 composite flour, flaxseed and moringa leaf powder in the ratio of 80:10:10). The score card based on the 9 point Hedonic Scale was used for sensory evaluation on the basis of evaluation of attributes like Colour and Appearance, Texture, Taste & Flavour and Overall Acceptability. The developed products (Cookies, Laddoo, Mathri and Sev) were analysed for nutritional composition by standard methods. The storage quality was evaluated in terms of moisture uptake, free fatty acid and peroxide value at pre and post storage with intermittent subjective and objective tests. For storage study, most acceptable treatments based on sensory attributes of cookies, laddoo, mathri and sev were stored for one month in polythene bags at room temperature. All the value-added products were found to be organoleptically acceptable during storage periods intervals of 0 days, 15 days and up to 30th days. The cost has been calculated on the basis of prevailing price of raw materials. The results of proximate composition of composite flour revealed that it contains significantly higher amount of protein (17.41%), crude fat (7.68 %) carbohydrate (69.39%) and energy (416.40%) and in terms of mineral content calcium was (191.84%) was significantly highest in composite flour as compared to basic flours like whole wheat flour, refined wheat flour and Bengal gram flour used commonly in preparation of snacks. Anti-nutritional content phytate (211.26%) also gives significant result in composite flour. Significantly higher content of moisture (74.70%) and ascorbic acid (217.54%) was present in fresh moringa leaf. Data regarding protein, dietary fibre, carbohydrate and energy of dehydrated Moringa leaves was found significantly higher amount 22.79 g, 12.06 g, 56.68 g and 367.84 kcal respectively as compare to fresh Moringa leaves. Dehydrated moringa leaf powder had significantly higher amount of total calcium (2146.66 mg/100g) and iron (23mg/100g) content. Maximum carotenoids were found in dehydrated moringa leaf powder (17025 Hg/100g). Oxalate gives significant result in dehydrated moringa leaf powder (386.05mg/100g). Total polyphenols and flavonoids were significantly greater in dehydrated moringa leaf powder i.e. 87.51mg/100g and 28.73mg/100g respectively. Based on the results in non-roasted and roasted flaxseed there is no significant difference in roasted and non-roasted flaxseed flour. Results of organoleptic evaluation indicated that FSF cookies and FSF laddoo prepared using 80% CF and 20% FSF (T4) were most acceptable where as FSF mathri and FSF sev gave most acceptable result in 85 % CF and 15 % FSF (T3) . Addition of moringa leaf powder indicated that MLP cookies, MLP laddoo, MLP mathri and MLP sev gave most acceptable result in T1 (95%CF+5%MLP). In case of the combination of flaxseed flour and moringa leaf powder, MIF cookies and MIF laddoo gave best results in T2 (85%CF+10%FSF+5%MLP) combination on the other hand MIF mathri and MIF sev gave best result in T1 (90%CF+5%FSF+5%MLP) combination. Nutritional composition indicated that CF cookies, FSF cookies, MLP cookies and MIF cookies contained significantly higher amount of protein (17.04, 22.98, 24.10 and 24.46 g/100g) respectively, carbohydrates (55.62, 46.31, 49.32 and 44.87 g/100g) and calcium (173.54, 161.46, 249.24 and 266.65mg/100g) respectively. CF laddoo, FSF laddoo, 23 MLP laddoo and MIF laddoo contained significantly higher amount of protein (17.65, 23.45, 24.32and 23.34g/100g) respectively, carbohydrates (41.21, 33.64, 32.24 and 34.86 g/100g), calcium (231.29, 216.24, 324.46and 324.72 mg/100g) respectively. CF Mathri, FSF Mathri, MLP Mathri, MIF Mathri contained significantly highest amount of calcium only (145.11, 164.94, 267.63, 256.66 mg/100g) where as CF sev, FSF sev, MLP sev, MIF sev contained (145.91, 166.12, 268.27, 259.15 mg/100g) respectively. Results of storage study revealed that moisture content of cookies increased significantly (P≥0.05) during storage. Moisture content of control ranged from 3.02 to 7.47 g/100g. In FSF and MLP cookies ranged from (4.34 to 9.28), (2.86 to 6.46) respectively and MIF cookies moisture content from 0 to 30th day of storage ranged from 3.52 to 7.34 g/100g. Cookies prepared from flaxseed had maximum content of moisture as compared to control, MLP and MIF cookies. Moisture content of Laddoo increased significantly (P≥0.05) during storage. Moisture content of control ranged from 3.33 to 6.48 g/100g. In FSF and MLP Laddoo ranged from (3.62 to 6.56), (4.11 to 6.54) respectively and MIF Laddoo moisture content from 0 to 30th day of storage ranged from 3.74 to 7.34 g/100g. Laddoo prepared from flaxseed had maximum content of moisture content as compared to control, MLP and MIF laddoo. Moisture content of Mathri increased significantly (P≥0.05) during storage. Moisture content of control ranged from 1.25 to 7.5 g/100g. In FSF and MLP Mathri ranged from (2.7 to 7.6), (2.35 to 6.28) respectively and MIF Mathri moisture content from 0 to 30th day of storage ranged from 2.92 to 6.54 g/100g. Mathri prepared from flaxseed had maximum content of moisture content as compared to control, MLP and MIF mathri. Moisture content of Sev increased significantly (P≥0.05) during storage. Moisture content of control ranged from 2.23 to 7.3 g/100g. In FSF and MLP Sev ranged from (2.45 to 7.5), (3.08 to 8.35) respectively and MIF Sev moisture content from 0 to 30th day of storage ranged from 2.91 to 7.57 g/100g. Sev prepared from flaxseed had maximum content of moisture content as compared to control, MLP and MIF sev.The fatty acid of control cookies ranged from zero to 30 day varied from 33.32 to 60.19 mg KOH/100g, and of FSF, MLP, MIF ranged from 41.19 to 67.8 and 37.28 to 58.54 mg KOH/100g, 38.9 to 63.86 mg KOH/100g. With advancement of storage period (0- 30th days), fatty acid increased significantly and control cookies had highest content of fat acidity. Fat acidity level of control, FSF, MLP and MIF laddoo during the period of storage from 33.54 to 58.07, 40.95 to 63.70, 35.41 to 58.51 and 38.03 to 60.66 mg KOH/100g, respectively. Control, FSF, MLP and MIF mathri were observed to have free fatty acid to be range from 36.85 to 61.76, 45.38 to 73.42, 39.48 to 61.79 and 45.29 to 67.58 mg KOH/100g, respectively. Control, FSF, MLP and MIF sev were observed to have free fatty acid to be range from 35.32 to 60.57, 42.15 to 67.16, 37.65 to 62.43 and 40.45 to 68.53 mg KOH/100g, respectively. Peroxide value content of cookies increased significantly (P≥0.05) during storage. Peroxide value of control ranged from 5.38 to 8.39 mg/100g. In FSF and MLP cookies ranged from (6.29 to 9.52), (5.76 to 7.46) respectively and MIF cookies peroxide value from 0 to 30th day of storage ranged from 5.54 to 8.35 mg/100g. Cookies prepared from flaxseed had maximum content of peroxide value as compared to control, MLP and MIF cookies. Peroxide value content of Laddoo 24 increased significantly (P≥0.05) during storage. Peroxide value of control ranged from 5.18 to 7.49 mg/100g. In FSF and MLP Laddoo ranged (6.25 to 9.29), (5.33 to 8.54) respectively and MIF Laddoo peroxide value from 0 to 30th day of storage ranged from 5.27 to 7.95 mg/100g. Laddoo prepared from flaxseed had maximum content of peroxide value as compared to control, MLP and MIF laddoo. Peroxide value content of Mathri increased significantly (P≥0.05) during storage. Peroxide value of control ranged from 5.41 to 8.33 mg/100g. In FSF and MLP Mathri ranged (6.1 to 8.37), (5.69 to 7.36) respectively and MIF Mathri peroxide value from 0 to 30th day of storage ranged from 5.57 to 7.54 mg/100g. Mathri prepared from flaxseed had maximum content of peroxide value as compared to control, MLP and MIF mathri. Peroxide value content of Sev increased significantly (P≥0.05) during storage. Peroxide value of control ranged from 5.63 to 7.45 mg/100g. In FSF and MLP Sev ranged (6.51 to 8.52), (5.82 to 7.68) respectively and MIF Sev peroxide value from 0 to 30th day of storage ranged from 5.74 to 8.39 mg/100g. Sev prepared from flaxseed had maximum content of peroxide value as compared to control, MLP and MIF Sev. Cost of the developed cookies ranged from 21.7 rs to 23.5 per 100 gm of product whereas cost of laddoo was from 27 rs – 33 rs. Mathri and Sev had a cost ranging between 7.38 rs to 8.75 rs per 100 gm.
Open Access
Development of Ready to Eat Snacks by the Utilization of Functional Foods
(DEPARTMENT OF FOOD NUTRITION AND PUBLIC HEALTH ETHELIND COLLEGE OF HOME SCIENCE FACULTY OF AGRICULTURE SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE TECHNOLOGY AND SCIENCES ALLAHABAD-211007 2014-2018, 2018) VERMA, REEMA; Prasad, Prof. (Dr.) Ranu
Medicinal seeds such as barley seeds, black cumin seeds and garlic are considered as important source of nutrition and as a result of that they are recommended for their therapeutic values. The evaluation of quality of the barley, garlic and black cumin as an important food supplement to achieve some medicinal properities such as prevention of gallstones, osteoporosis, preserves skin elasticity, controls blood cholesterol levels, prevents heart disease & cancer, prevents asthma and blood sugar level etc. and these food could be applied in various food system as an excellent functional food with high antioxidant properities.Objectives:1.To prepare composite flour by using selected medicinal seeds (barley seeds, garlic and black cumin seeds).2.To analyse the nutritional composition, anti-nutritional factors and antioxidants activity of the prepared composite flour.3. To formulate ready to eat functional food products with the incorporation of prepared composite flour and to asses organoleptic acceptability.4.To determine the nutritional composition, anti- nutritional factors and antioxidant activity of the best treatment of developed ready to eat functional food products and assess their shelf life.5.To determine the glycemic index of the developed ready to eat functional food products.Research methodology:The present investigation was carried out in the nutrition Research Laboratory, Foods, Nutrition and Public Health, Ethelind College of Home Science.Blends were prepared by mixing barley seed, garlic and black cumin seed in different ratios such as T1 ( 60:27:10:3), T2 (50:37:10:3), T3 (40:47:10:3) and T4 (30:57:10:3) on dry basis to develop composite flour. Products such as mathri, sev, khakhra and sweet biscuits were prepared for organoleptic acceptability and nutritional analysis. Results:Biochemical analysis of barley flour, garlic powder and black cumin powder revealed that high moisture, protein, crude fibre, carbohydrates, moderate amount of fat, energy, total ash and barley have high amount of dietary fibre which provide hypocholestermic effect.Anti- nutritional content of composite flour such as phytic acid was observed highest in treatment (T4) 40.07mg/100g. The flavonoids content of composite flour were found highest in treatment T4 39.60mg/100g. Oxalate content of composite flour were found highest in (T1)51.08mg/100g and tannin content of composite flour were found in highest in treatment T4 24.13mg/100g whereas antioxidant content of composite flour such as total phenol was observed highest in treatment (T4) 101.30mg/100g. DPPH activity was ranged between 84.21-86.94 percent.The product were analysed for its nutritional value and organoleptic 77 acceptability. This revealed that treatment T2 (50:37:10:3) incorporated sample of mathri, treatment T4 (30:57:10:3) incorporated sample of sev, treatment T3 (40:47:10:3) incorporated sample of khakhra and treatment T4 (30:57:10:3) incorporated sample of sweet biscuits had better quality in term of taste and flavour, body and texture, colour and appearance and overall acceptability than other value added products. Analysis of variance revealed that these products such as mathri, sev, khakhra and sweet biscuits were liked very much. Anti-nutritional and antioxidants content of prepared ready to eat functional food products were also analysed.Shelf life of developed ready to eat functional food products was assessed and the mean values of moisture content free fatty acids and peroxide value increased slightly from 0days to 45 days.Glycemic index of two products such as Mathri and Biscuits were analysed for nutritional composition. Glycemic index by glucose response of these products was assessed in comparison to 50g of glucose at fasting and post prandial level for two hours. The glycemic index (GI) is a measure of the blood glucose-raising potential of the carbohydrate content of a food compared to a reference food (generally pure glucose).Composite flour based mathri had low glycemic index while control mathri had high glycemic index. Composite flour based biscuits had moderate glycemic index while control biscuits had high glycemic index. Hence the study suggests that barley flour, garlic powder and black cumin seed powder can be used for ready to eat functional food products and commercial purpose because of its exotic flavour and nutritive value was higher.
Open Access
“Prevalence of Obesity and Related Health Problems among school going children (9-11 years) of Allahabad City (U.P.).”
(Department of Food, Nutrition and Public Health Ethelind College of Home Science Faculty of Agriculture Sam Higginbottom University of Agriculture, Technology & Sciences Allahabad – 211 007 2011-2018s, 2018) BHARDWAJ, PRATIMA; Dubey, Dr. Ritu Prakash
A child is unique creation of God, almighty who needs to be protected but who also needs to be reformed. School age children are hardly thought of as “at risk” population but this period is a unique intervention point in the life cycle. The child is the future administration of the society. For their proper growth and all-round development of body they require adequate amount of nutrients. As per the socio-economic condition of the family, some children have more food than their requirement which is higher in calories, such as fast food, high calories snack thereby leading to obesity in children. Middle childhood (7-12) years has been called the latent time of growth as the rate of growth slows down and body changes occur gradually. Nowadays need of nutrition education is very essential to address the nutritional and health problem among children. The present study was under taken with the following objectives: (i) To find out the prevalence rate of obesity in 9-11 years old school going children.(ii) To assess the dietary & nutritional status of selected school going children. (iii) To develop teaching aids to create awareness through nutrition education in 9-11 years old school going children. (iv) To determine the impact of nutrition education in preventing obesity. Total 400 school going children were selected from six schools of Allahabad City (U.P.). The present study undertaken in order to develop folder & C.D. presentation to teach school going children about the Importance of Food. The folder entitled “Eat Healthy, live healthy” and the CD presentation entitled “Say No to Obesity”. A knowledge test schedule was used to assess the nutritional knowledge of respondents regarding to foods & nutrition. Before intervention nutrition knowledge test show maximum respondents had low knowledge category. Data on dietary intake was collected by using 24 hours dietary recall method and the average nutrient intake was calculated by using the food consumption tables and compared with RDA. Height, weight, clinical status, physical activity was recorded. It is concluded that before intervention the mean daily intake of protein, calcium ion, thiamine, riboflavin, nicotinic acid, ascorbic acid & folic acid were less than the RDA of both girls, boys while energy & fat were more than the RDA of also both boys & girls. The junk food consumption was high in both boys & girls, before intervention. It is thus concluded that the prevalence of overweight & obesity on the basis of weight & obesity on the basis of weight & height was found. 62.50 percent, 65.57 percent, 71.64 percent in 9 years, 10 years & 11 years boys are overweight, while 3.75 percent and 4.48 percent boys of age 9 years & 11 years are severely obese. The result of impact study of nutrition education imported using the development of folder and CD presentation showed that the gain in knowledge using combination of folder & CD was greater than that obtained by using folder only. Nutrition education was found to exert significant positive influence on the gain in knowledge about nutrition, which is necessary for the proper growth and all-round development of the children
Open Access
“NUTRITION EDUCATION ON INDIGENOUS FOOD PROCESSING PRACTICES AMONG ADOLESCENT GIRLS
(DEPARTMENT OF FOOD, NUTRITION AND PUBLIC HEALTH ETHELIND COLLEGE OF HOME SCIENCE FACULTY OF AGRICULTURE SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES Allahabad, 211007, 2018) KUMARI, NEELAM; Paul, (Mrs.) V.
Introduction- United Nations has discussed Adolescents as those between the ages of 10 and 19 year number 1.2 billion in the world today still their vulnerabilities and needs often remain unaddressed. Nutritional and Health awareness of the adolescent girls of today may affect the health and survival of the future generation as they are the future mothers. Metodology-The present study" Nutrition Education on Indigenous Food Processing Practices among Adolescent Girls" was conducted in the Department of Foods , Nutrition and Public Health ,Ethelind college of Home science, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad. The present study was carried out as a cross sectional study using a before-after research design.Multistage random sampling method was used to select the requisite sample size(N=382). Result & Discussion- Majority of girls belonged to Hindu community (83.5%) followed by Muslim (12.3%), Jain (2.4%) and Sikh (1.8%). More than one third of girl’s mothers were educated upto graduate and above followed by intermediate (22.8%), high school (15.4%), primary (7.3%) and junior (6.8%). About one third of girls had family income ≥32050 (34.4%) followed by 16020-32049 (27.6%), <8010 (16.8%), 12020-16019 (13.7%) and 8010-12019 (7.5%). Analysis of variance revealed that there was significant (p=0.002) difference in the calcium intake among the girls. The post-hoc tests showed that calcium intake was significantly (p<0.05) was higher the girls of age 11-12 years (501.36±133.65 mg/day) than 17-18 years (454.78±99.68 mg/day) and 13-14 years (443.20±96.23 mg/day) . The calcium intake was 44.6% less than recommended among 13-14 years followed by 17-18 years (43.2%), 15-16 years (39.2%) and 11-12 years (37.3%). There was significant (p=0.0001) difference in the score of knowledge about indigenous food processing practices among the age groups at pre-intervention which became insignificant (p>0.05) at post. The increase in the knowledge score was statistically significant (p=0.0001). Conclusion- It is evident from the results that, majority of the adolescent girls had poor levels of awareness about indigenous food processing practices and nutrition. However, after receiving nutrition information, highly significant change was noticed in their awareness. The results of the present investigation revealed that nutrition education was effective in increasing the level of nutrition knowledge regarding indigenous food processing practices. There is need of nutrition education programs based on significant indigenous food processing practices for vulnerable groups.
Open Access
“PREPARATION AND ADMINISTERING OF HEALTHY SNACKS FOR LIFESTYLE DISEASES WITH EMPHASIS ON OBESITY: AN INTERVENTIONAL APPROACH”
(DEPARTMENT OF FOOD, NUTRITION AND PUBLIC HEALTH ETHELIND COLLEGE OF HOME SCIENCE SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY & SCIENCES, 2018) KUMARI, SHIKHA; Dubey, Dr. (Mrs.) Ritu Prakash
Globally, lifestyle diseases are increasingly recognized as a major cause of morbidity and mortality. The increasing burden of lifestyle diseases, particularly in developing countries including India, threatens to overwhelm limited health services. Several diseases come under the umbrella of non-communicable diseases and more common cause is obesity. Chronic lifestyle diseases are assuming increasing importance among the adult population in both developed and developing countries. The prevalence of chronic lifestyle disease is showing an increasing trend in most countries, and for several reasons this trend is likely to increase. Developing countries are now warned to take appropriate steps at avoid the “epidemics” of lifestyle diseases likely to come simultaneously with socio-economic and health development. In the present research work an attempt has been made to enrich the commonly used snacks ( Batti, Missi roti, Idli and Chiwda) making use of composite flour and herbs and assess the nutritional and sensory attributes, to assess the nutritional status and anthropometric measurements of the middle aged people suffering from obesity and associated lifestyle diseases using a structure schedule containing information regarding general profile, anthropometric status, dietary intake etc., of the respondents and to select food product from developed ones and explore their functional properties through dietary intervention and to find out the impact of intervention ( dietary + nutrition education ) among the selected respondents. Idlis and Batti were prepared by incorporating Composite flour ( Buckwheat flour, soyabean flour and lotus stem flour ) at 5 %, 10 % and 15 % in T1, T2 and T3 respectively. Flaxseed flour incorporation in all experimental treatments i.e. 1.5 % constant incorporation. Missi rotis was prepared by incorporating with Spinach leaves, Dill leaves and Fenugreek leaves at 5 %, 10 % and 15 % incorporation in T1, T2 and T3 respectively with a constant incorporation of Besan in all experimental treatments. Chiwda was prepared by incorporating herbs at 5 %, 10 % and 15 % incorporation in T1, T2 and T3 respectively with a constant incorporation of Lotus stem in all experimental treatments. From a close analysis of results obtained from sensory attributes, it was evident that the most acceptable experimental treatments were T3 (15 % Spinach leaves, 15 % Dill leaves, 15 % Fenugreek leaves, 2g of Besan and 1.5% Flaxseed Flour) for Missi Roti, T2 ( 10% Buckwheat flour, 10 % Soyabean Flour, 10 % Lotus Stem Flour , 1.5% Flaxseed Flour) for Idli and Chiwda (10 % Curry leaves, 10 % Basil leaves, 10 % Mint leaves and 1.5% Lotus stem) and T3 for Batti. The nutritional composition of the enriched snacks prepared with composite flour and herbs ( Batti, Missi roti, Idli and Chiwda ) showed that there incorporation resulted in increased Fibre, Calcium, Iron and Vitamin A and Vitamin C content and decreased Carbohydrate and overall energy. The cost of the developed snacks increased due to incorporation of the composite flour and herbs at different levels but yet affordable by the individuals of all socio – economic groups. The nutritional status of male and female respondents in all the three groups i.e. T0,T1 and T2 showed that the diet was low in protein, fiber, Ca and Fe. The energy intake was almost in the recommended quantities with slight difference and fat intake was higher than the recommended amount in all groups. The pre interventional anthropometric data revealed that the BMI of the respondents ranged slightly overweight from normal to overweight and grade II Obese. The post interventional anthropometric data revealed that the BMI of the respondents varied differently in all the three groups. The pre interventional anthropometric data revealed that the BMI of the respondents ranged slightly overweight from normal to overweight and grade II Obese. The post interventional data revealed that T2 (Feeding + Education group ) showed the best positive results on improving the condition of obesity by reducing more weight and BMI in comparisons of T1 ( Feeding group) where as T0 ( Control group) showed adverse effects in lack of motivational factors for improving the conditions of obesity. Therefore, imparting nutrition education and counseling along with feeding of the product showed the best results and improving the condition of obesity and its related lifestyle diseases by enabling them to choose and eat the right kind of food to cope up with the physiological and mental stress of their condition of obesity and also in effective management of therapy induced problems in relation to food and nutrient intake.
Open Access
IMPACT OF SUPPLEMENTATION WITH LEAF POWDER MIX INCORPORATED NUTRI FLOUR BASED IRON RICH PRODUCTS ON THE NUTRITIONAL STATUS OF SCHOOL GOING CHILDREN LIVING IN JASRA BLOCK OF ALLAHABAD DISTRICT
(DEPARTMENT OF FOOD NUTRITION AND PUBLIC HEALTH ETHELIND COLLEGE OF HOME SCIENCE SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE TECHNOLOGY AND SCIENCES ALLAHABAD-211007, 2018) TRIPATHI, JAYA; Prasad, Prof. (Dr.) Ranu
Open Access
ISOLATION, SCREENING AND NUTRITIONAL PROFILING OF SELECTED MICROALGAL STRAINS
(DEPARTMENT OF FOOD, NUTRITION AND PUBLIC HEALTH ETHELIND COLLEGE OF HOME SCIENCE, SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, ALLAHABAD-, 2018) USMANI, MINHAJ AKHTAR; Sheikh, Prof. (Dr.) Sarita

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