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ThesisItem Open Access Nutritional profile of preschool children of fisherman(Department of Home Science, College of Horticulture, Vellanikkara, 2003) Aneena, E R; KAU; Usha, V (Guide)The present study entitled ''Nutritional profile of preschool children of fishermen community" was conducted among 100 preschool children of 4-5 years age group in the coastal areas ofThrissur district. Information regarding the socio economic conditions of the fishermen community indicated that the majority of them were Hindus. Joint family system was found in most of the families High educational status was an out standing feature observed. Poor housing conditions and living facilities were observed in majority of the households. Majority of the families earned between Rs.1500-Rs.3000.Food consumption survey revealed that all of them were habitual non vegetarians and rice and roots and tubers were the staple foods used. Fish was the most frequently used food item Foods like green leafy vegetables, vegetables, meat and eggs were rarely included in the diet. Dietary profile of preschool children indicated that all the food groups were far below the RDA except for pulses and fish. The nutritional intake was, satisfactory with respect to protein, thiamine and riboflavin Energy intake was found to be below 70 percent of RDA. Other nutrients like calcium, vitamin A and vitamin C were also significantly low. Mild symptoms of vitamin A deficiency as manifested by pigmentation in the eyes is an important feature observed in clinical examination. Majority of them had dental carries due to poor oral hygiene. More than 40 percent of children showed severe height deficit for their age, which may be due to nutritional, and other environmental factors. However, as per weight for age classification most of the children were coming under grade I and grade II malnutrition that had a significant relation with their nutrient intake showing the prevalence of current malnutrition. Distribution of children based on the anthropometric indices also revealed the prevalence of moderate malnutrition among preschool children in this community. The present study reveals that nutritional status of preschool children of fishermen community is not less than the nutritional status of preschool children in other rural poor communities of Kerala.ThesisItem Open Access Documentation and quality evaluation of selected traditional foods of central zone of Kerala(College of Horticulture, Vellanikkara, 2009) Aneena, E R; KAU; Indira, VThe study entitled “Documentation and quality evaluation of traditional foods of central zone of Kerala” was taken up with the objectives of identifying and collecting information on the various traditional foods of central zone of Kerala and documenting their mode of processing, and evaluating quality characteristics of the selected less used traditional foods. The study was conducted in four districts namely Eranakualm, Thrissur, Palakkad and Malappuram comprising the central zone of Kerala. Senior citizens who possess the details of traditional food items and preparations in each locality were selected as the respondents. The respondents were categorised based on the communities they represent. Details of traditional food habits with respect to preference for traditional foods, the reasons for the preference, frequency of preparation of traditional foods, traditional foods prepared during special occasions, festivals/rituals and during physiological conditions and traditional foods included for breakfast, lunch, dinner, and snacks were collected from the selected respondents. Transition that occurred in the traditional food pattern and in the preparation of traditional foods was also collected. Quality evaluation of selected traditional foods was conducted at laboratory level with respect to chemical constituents, acceptability and microbial growth. The foods were packed in suitable packaging materials and stored under different conditions and the quality evaluation of foods was carried out during storage. Majority of the respondents preferred traditional foods due to their health benefits and palatability. Most of the respondents prepared traditional foods for break fast and lunch and also prepared different traditional snack items. Most of the respondents did not prepare traditional health foods at home due to the laborious procedure involved in the preparation and the commercial availability of these products. Respondents belonging to different communities prepared various traditional foods during special occasions, festivals/rituals and consumed traditional foods during different physiological conditions. Most of the respondents included traditional food items for breakfast and lunch. Changes were observed in the traditional food pattern and traditional foods over different years with respect to ingredients, method of preparation and vessels/ utensils used for preparation. The recent trend of food consumerism was portrayed by the increased frequency of eating out habits, purchase of instant mixes and bakery items. From the traditional food items collected, twelve traditional foods namely inderiyappam, kala kala, kaliyadakka, karinellikka, madhura puttu, manda, muttayappam, niracha pathiri, paniyaram, poruvelangai, rankayyan and vishu katta and three beverages namely, cherunaranga then vellam, inji paneeyam and paanakam which were least used, nutritionally viable and organoleptically acceptable were selected and replicated under laboratory level. Quality evaluation of these foods was conducted initially and during storage. Evaluation of the chemical composition of the traditional foods showed that most of the traditional foods are rich in certain macro and micro nutrients. Organoleptic evaluation of the replicated foods indicated that most of the traditional foods were acceptable to the younger generation. The replicated traditional foods were packed in suitable packaging materials and stored under ambient or ambient and refrigerated conditions for different intervals. Among the different replicated foods inderiyappam, muttayappam, niracha pathiri, rankayyan and vishu katta were highly perishable and could be stored only for a day. The quality attributes of paanakam, cherunaranga then vellam and inji paneeyam also decreased considerably during storage. From the present study, it was found that the selected traditional food items could be replicated under the prevailing conditions without change in their quality aspects. Hence, these technologies should be popularised as an attempt to conserve the traditional cuisines of Kerala.