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2017 - 20202
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Subject: Food and Nutrition × Author: Manpreet Kaur × Start date: 1980 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Eating disorders and its effect on nutritional status of college girls
    (Punjab Agricultural University, Ludhiana, 2020) Manpreet Kaur; Grover, Kiran
    Eating disorders and overweight are notable health issues, which are increasing day by day among young adults. Therefore, extent and type of eating disorders among college girls and its effect on their nutritional status was evaluated by conducting a study in two phases. In first phase, sample of 500 college girls in age group of 18-25 years was selected from five colleges of Ludhiana city, Punjab. Eating disorders were assessed by using Eating Attitude Test (EAT) questionnaire. In second phase, on the basis of scores (<20 considered as eating disorders and >20 considered as non-eating disorders) sub sample of 60 subjects with and without eating disorders (30 each) were selected. Prevalence rate on basis of Eating Attitude test (EAT) scale was found to be 46 percent with higher mean scores of oral control (15.86±6.29) followed by dieting (13.17±8.47) , bulimia and food preoccupation (3.86±1.98). Higher percentage of subjects with eating disorders was found to be overweight and obese. The low level of physical activity and performances were observed among subjects with eating disorders. A higher inadequate food intake was observed among subjects with eating disorders as compared to without eating disorders. The percent adequacy of macro as well as micro nutrients was found to be lower among subjects with eating disorders. The mean per cent adequacy of food and nutrient intake of college girls was found to be marginal or poor. A significantly higher visceral fat rating was recorded among subjects with eating disorders which showed high risk of various diseases. Higher percentage of college girls with eating disorders were found to be anemic having low hemoglobin level. This demands formulation of nutrition and health fitness clubs in colleges to create awareness and practices regarding diet, exercise and yoga.
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    ThesisItemOpen Access
    Development and nutritional evaluation of pumpkin seed (Cucurbita moschata) supplemented products
    (Punjab Agricultural University, Ludhiana, 2017) Manpreet Kaur; Sharma, Sonika
    Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The purpose of the study was proper utilization of pumpkin seeds to supplement various food products to enhance nutritional content. Pumpkin seeds were processed into raw and roasted flour. Five products namely Laddoo, Panjeeri, Mathi, Cake, Cookies were prepared and standardized. For each product, one control and six experimental samples (three using raw pumpkin seed flour and three using roasted pumpkin seed flour) were prepared. The control and test samples were analyzed for their sensory attributes. Most accepted test samples (supplemented with raw and roasted pumpkin seed flour) were analyzed for nutritional composition along with control sample. All the products supplemented with 30% pumpkin seed flour (raw and roasted) were most acceptable except cake which was highly accepted at 20% level of supplementation. The moisture, protein, fat, fiber, ash, iron, zinc content of raw and roasted pumpkin seed flour was 6.98 and 2.80%, 22.05 and 23.45%, 30.80 and 31.90%, 7.68 and 7.56%, 8.92 and 8.04%, 8.16 and 7.08mg/100gm, 6.60 and 6.35mg/100gm respectively. Total carotenoid content, antioxidant activity, peroxide value of raw and roasted pumpkin seed flour was found as 0.75 and 0.42mg/100gm, 68.80 and 61.30%, 4.60 and 6.20meq/kg. The protein, fat, fiber, ash and energy content of all the supplemented products were significantly higher as compared to the control samples. Moisture content was highest in control cake i.e. 20.26%, protein content was highest in laddoo supplemented with raw and roasted pumpkin seed flour (11.72 and 12.07%), fat content of mathi supplemented with roasted pumpkin seed flour was maximum i.e. 45.56%, fiber content of laddoo supplemented with raw pumpkin seed flour was maximum with 3.21% and maximum ash content was found in panjeeri supplemented with raw pumpkin seed flour (2.55%). Maximum iron content (3.29 mg/100gm) was found in panjeeri supplemented with raw pumpkin seed flour and maximum zinc content (2.08mg/100gm) was found in laddoo supplemented raw pumpkin seed flour. Higher content of total carotenoid content (0.370 mg/100gm) and antioxidant activity (74.20%) was found in laddoo supplemented with raw pumpkin seed flour. Maximum peroxide value was found in control mathi i.e. 8.9 meq/kg. Microbial count of raw pumpkin seed flour was higher as compared to the roasted pumpkin seed flour but was in safe limits. Thus pumpkin seed flour can be stored in air tight glass container for two months.