Loading...
Theses
Browse
5 results
Search Results
ThesisItem Open Access Study on Menstrual Hygiene Practices among Rural Adolescent Girls in Hisar district(CCSHAU, 2019) Jyoti; Dahiya, ManjuAdolescence in girls has been recognized as a special period in their life cycle that requires specific and special attention. This period is marked with the onset of menarche. Menstruation is a phenomenon unique to all females. This study was undertaken with the aims to assess the knowledge of adolescent‘s girls living in rural area regarding menstruation and also to study their misconception and experience and menstrual hygienic practice regarding menstruation. The present study was conducted in Hisar district of Haryana state. From Hisar district block II was selected randomly and from block II two villages viz. Gawar and Burak were selected randomly. 50 females from each villages were selected randomly. Thus, making a total of 100 respondents. A set of independent variables and dependent variables were selected for the study. In this study majority of the respondents respondents attained the menarche between 13-16 years, in class VIII followed by IX with mothers‘ as a home-maker, elder sibling as a sister, both of them helped the respondents to become more aware about the menarche as both were the major source of information for them. From the findings of the present study, it can be observed that the adolescent girls had proper awareness about menstruation before menarche (75.0%) and duration of menstruation (87.0%). Regarding experience of respondents about menstruation it was found majority knew about so many aspects of menstruation but some misconceptions still exist in the respondents and instead of thinking menstruation as normal process in adolescent girls, they thought (67.0%) it as an impure blood getting released from the body. Majority of the respondents (44.0%) felt upset during their first menstruation and had (60.0%) negative reaction in general. Majority of the respondent faced the problem of (70.0%) stomach pain, (67.0%) backache, (47.0%) irritation and (38.0%) breast soreness before the menstruation, fear (93.0%), lose confidence(88.0%), lazyness (63.0%), and irritation (47.0%) during the menstruation and cent per cent of the respondents felt increased confidence , activeness and good sleep post menstrual feelings. Majority of the respondents were following good menstrual hygienic practices. Use of absorbent was found to be significantly associated with age (χ2 = 16.11*), education (χ2 = 32.625**) and fathers‘ occupation (χ2 = 13.9218*). Age (χ2 = 12.042*), education (χ2 = 20.784*) was significantly associated with reaction about menstruation of the respondents. It was found that age (χ2 = 19.159*), education (χ2 = 21.78*) and caste (χ2 = 29.751**) was significantly associated with awareness about menarche before its onset. Age education of the respondents and education of mother was positively coorelated with menstrual hygienic practices. It can be concluded that the proper menstrual hygiene and correct perception can protect the women from suffering.ThesisItem Open Access Carbohydrate metabolism in developing seeds of Brassica campestris L.(College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar, 1999) Jyoti; Singh, RandhirThesisItem Open Access In Vitro and In Vivo Studies on karnal Bunt Resistance in Wheat(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 1998) Jyoti; Chawla, VeenaThesisItem Open Access Studies on binucleating ligand complexes derived from 2, 6-diformyl- 4-methylphenol and schiff bases with some transition metal ions(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 1995) Jyoti; Malhotra, RajeshThesisItem Open Access Development and nutritional evaluation of micronutrient rich baked and traditional products(CCSHAU, 2018) Jyoti; Jood, SudeshThe present study was conducted to see the effect of supplementation of spinach leaves in commonly consumed baked and traditional products. Five types of composite flours were formulated by using wheat flour, bengal gram flour and spinach leaves powder at (4, 6, 8, 10 and 12% levels). Control-I (100% wheat flour), Control-II (100% bengal gram flour), Type-I composite flour (48:48:4), Type-II composite flour (47:47:6), Type-III composite flour (46:46:8), Type-IV composite flour (45:45:10), and Type-V composite flour (44:44:12), respectively. All the formulated composite flour samples were analyzed for their physico-chemical properties. It was observed that water absorption capacity, oil absorption capacity, swelling power, bulk density and least gelation capacity of control flours increased significantly with increase in the level of incorporation of spinach powder. The values varied from 0.98 to 3.20 ml/g, 1.23 to 2.90 g/g, 7.85 to 9.06 g/g, 0.64 to 0.94 g/ml and 9.00 to 12.40 g/100ml, respectively in all five types of composite flour samples. While solubility and flour dispersability were found to be decreased with increase in the level of spinach powder. Type-I composite flour showed highest values containing 4 per cent level of spinach powder while Type-V composite flour showed lower values containing 12 per cent level of incorporation. Moisture, crude protein, crude fat, crude fibre and ash content of all five types of composite flour samples were found significantly higher than the control sample (wheat flour) while in comparison to bengal gram flour (control), crude protein content in all five types of composite flour samples decreased due to replacement of bengal gram flour with wheat flour. Total iron, calcium, zinc, phosphorus, β-carotene, dietary fibre and anti-oxidant activity of all five types of composite flour found significantly higher than control sample. Seven value added baked (biscuits, buns and kulcha) and traditional (matthi, matar, sev and burfi) products were prepared from formulated composite flour samples. All the products were analyzed for their organoleptic acceptability and nutritional composition. Overall acceptability scores of all four types of composite flour (up to 10% level of spinach leaves powder) made products (biscuits, matthi, matar, sev and burfi) were rated as ‘liked moderately’ to ‘liked slightly’ by the panelists. Whereas buns and kulcha found acceptable up to 8 per cent level of incorporation of spinach leaves powder. All the products were found nutritionally rich in crude protein, dietary fibre, minerals, β-carotene and anti-oxidant activity in comparison to their respective control products. Incorporation of spinach leaves powder in baked and traditional preparations are recommended to enhance the β-carotene, minerals, dietary fibre and anti-oxidant activity of diets for combating micronutrient deficiencies.