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ThesisItem Open Access Formulating fermented cassava food products Subtitle: standardisation of garl(Department of Home Science, College of Agriculture, Vellayani, 1989) Sathya, lakshmi C.; Chellammal, SThesisItem 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.ThesisItem Open Access Impact of integrated child developement services on the nutritional status of preschool children(Department of Home Science, College of Agriculture, Vellayani, 1990) Jaifaneesa Beegum, A; KAU; Prema, LThe present study to find out the impact of Integrated Child Development Services on the nutritional status of preschool children was conducted in Trivandrum urban project area which included four project sectors viz. Vallakadavu, Punthura, Paruthikuzhy and Veli. Comparative study was conducted among preschool children who were non- beneficiaries of Integrated child Development Services selected from the same are and socio-economic group, since such data is not available at present. Information regarding the socio-economic background and dietary habits of the families with special reference to the nutritional status of preschool children were collected through weighment, anthropometric, clinical, biochemical and growth monitoring studies. The results of the study showed that majority of the families surveyed in both experimental and control groups were of nuclear type families belonging to the under privileged section of the community, their main occupation were manual labour and fishing. Majority of the adult members in both the groups were found to be illiterates. Majority of the families subsisted below the poverty line and spent more than 60 persent of the family income on food. All the families were habitual non-vegetarians.Rice, tapioca, fish and coconut were found to be the major ingredients in their daily meal pattern. Children in both the groups were found to have unhealthy food preferences like sweets and fried foods. In the experimental group the preference given to children in serving meals may be due to the influence of nutrition education programmes implemented under Integrated Child Development Services Programmes. Results of the food weighment survey indicated that the diets of preschool children in both the groups were inadequate and unbalanced. The consumption of protective food were too low. Calorie consumption in control group of children were unsatisfactory. Since consumption of fish was high in both the groups the availability of proteins in the daily diet were above the recommended Daily Allowance. But in control group this high protein intake become inadequate in the face of calorie inadequacy as protein would be utilized for purpose of providing energy. These observations may therefore be interpreted as indicating that protein deficiency in our preschool children is conditioned to a considerable extent by low intake of calories and that primary bottleneck in the current dietaries of poor Indian Children is not protein but calories. Results of the anthropometric measurements pointed out varying degree of growth retardation in both the groups. Anaemia was the common deficiency symptoms manifested among children of these areas in both the groups. In the control group children, a high incidence of angular stomatitis and dental caries were observed. Growth monitoring for 6 months using growth charts indicated that the mean body weights of preschool children of control group was found to be more but the difference was not statistically significant. All the mothers had sufficient knowledge regarding the various components of Integrated Child Development Services except in the areas of health education and referral services. The attitude of mothers towards the programme revealed that all the mothers had negative attitude towards the method of cooking foods in the anganwadi centres and distribution of medicines for the beneficiaries. Majority of the mothers had not adopted the home production of vegetables and poultry keeping. The lacunae located in the present study as reported by the mothers were inadequate students strength in Anganwadies due to irregular management and indifference of the anganwadi worker, improper timing for supplementary feeding and immunization, lack of play space in Anganwadies, lack of referral services and nutrition and health education classes. From the present study it was clear that in the implementation of the Integrated Child Development Services Programmes all the six different components were not given equal weightage. This stresses the need for giving equal importance to all the six components, frequent visits by auxiliary Nurses and Midwives and other Medical Personnels and for proper supervision by senior field officials, so as to correct the problems located.ThesisItem Open Access Impact of small and medium town development programme of UNICEF on women and children with special reference to the nutrition status(College of Rural Home Science, Vellayani, 1987) Jayasree, M J; KAU; Prema, LA study on the impact of small and medium town development programme of UNICEF on women and children with special reference to the nutrition status was conducted at kayamkulam and Shertallay municipalities to assess the nutritional status of the beneficiaries of the programme, through diet survey, anthropometric, clinical and biochemical methods, Knowledge on health and nutrition gained and retained by the women beneficiaries and their attitude towards different programmes implemented under SMTD were also assessed. The result of the diet survey conducted in the two municipalities among 100 families each, depicted that most of the families were of nuclear type with moderate literacy level. Nearly half of the families surveyed were below poverty line in both the municipalities.ThesisItem Open Access Nutritional factors involved in the goitrogenic action of cassava(College of Rural Home Science, Vellayani, 1987) Parvathy Radhakrishnan; KAU; Prema, LThe present investigation was undertaken to assess the goitrogenic action of cassava. The study this antithyroid action of cassava hydrocyanic acid content of six varieties of cassava commonly used in Kerala were assessed. M-4 a popular variety and H-165 which contains the highest concentration of hydrocyanic acid were selected for further experiments. Under various processing methods, soaking and sundrying for four days was found to be the most effective detoxification method. Among the various food tasters tested, lime juice was found to be the most effective ingredient in reducing hydrocyanic acid content. A preliminary feeding trial was conducted for thirty days.ThesisItem Open Access Importance of oral rehydration therapy in the control of diarrhoea in the coastal areas of Trivandrum District(College of Rural Home Science, Vellayani, 1987) Gincy George; KAU; Prema, LA study on the importance of oral rehydration therapy is conducted at muslim colony located in Vizhinjam panchayat, to assess the prevalence of diarrhoea among infants and preschool children and its impact on infant mortality rate, to find out the causative factors responsible for the incidence of diarrhoea, to popularise oral rehydration solution as a preventive measure to reduce diarrhoea through various educational methods and to evaluate the education programmes conducted.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 Impact of a campaign on better infant feeding practices conducted at Kayamkulam and Sherthala Municipalities(Department of Home Science, College of Agriculture, Vellayani, 1984) Jaifanisa Beegum, A; KAU; Prema, LA campaign on better infant feeding practices was conducted at Kayamkulam and Sherthala with the main objectives; to encourage the women who are already breast feeding, by imparting scientific information on the practice to discourage artificial feeding;to impart knowledge about the introduction of complementary foods at the correct time even when breast feeding is continued and to train the personnel of the SMTD Project, school teachers etc. so that the trained personnel in turn may continue to disseminate knowledge on better infant feeding practices including breast feeding to others who have not had the benefit of attending such programmes.ThesisItem Open Access Quality parameters of popular rice varieties(Department Of Home Science, College Of Agriculture, Vellayani, 1989) Sreedevi, A; KAU; Prema, LA study was conducted on the “Quality parameters of popular rice varieties”. The study was based on the assessment of the nutritional composition, physical characteristics, cooking characteristics and organoleptic qualities as influenced by different processing methods. The effect of different cooking methods on the nutritional composition was also assessed. The results of the analysis showed that all the nutrients studied were found to be higher in the high yielding rice varieties evolved by KAU when compared to the local varieties studied. Among the nutrients analysed the calorific value, iron content and ash content were found to be increased as a result of parboiling , while all other nutrients experienced a loss. Protein, calcium and iron were experiencing an increase as a result of puffing. The physical characteristics studied showed that the local varieties were having a higher value for thousand grain weight and moisture content, while the grain dimensions, head rice yield and gelatinization temperature were found to be higher in the high yielding varieties evolved by KAU. As a result of parboiling all the physical characteristics except moisture content and grain dimension ratio were found to be increased. The cooking characteristics studied revealed that there was not much difference in the optimum cooking time, water uptake, volume of expansion and total amylose between the local as well as evolved varieties. But the elongation ratio and elongation index was found to be higher in the high yielding varieties of rice evolved by KAU. A decrease in all the cooking characteristics except optimum cooking time and elongation index was observed as a result of parboiling. The organoleptic qualities of the different rice varieties showed a marked preference for the local varieties in all the six quality attributes studied. Among the six quality attributes, appearance flavor and taste were found to obtain a higher mean score as a result of parboiling. The results of the effect of different methods of cooking on the nutritional composition showed that all the nutrients studied were experiencing a loss when boiled and retained more when roasted. The protein, calcium and phosphorus contents were found to be decreased as result of parboiling after cooking, while the iron content was increased. Roasting and frying in a cast iron pan was found to increase the iron content. In general the high yielding varieties of rice evolved by KAU were found to contain higher amounts of all the nutrients studied when compared to the local varieties after cooking. The results of correlation analysis revealed that the nutritional composition of rice varieties were not determined by the physical characteristics of the grains. The nutritional composition did not influence the cooking quality either. The physical characteristics of rice grains were found to have profound influence on the cooking quality of rice. Most of the cooking qualities studied were inter related. The ultimate acceptability of a rice variety after it was cooked, was not influenced by neither the physical features nor the cooking qualities. The results of the study enables one to conclude that the high yielding rice varieties evolved by KAU when compared to local varieties have better nutritional composition , though to taste panels on the basis of organoleptic qualities local varieties were more preferred. Cooking qualities and physical characteristics were also on the advantageous side for the evolved varieties.
