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Subject: Food and Nutrition × End date: 2009 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 7 of 7
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    Influence of Climatic conditions on energy and protein requirements of Poultry
    (College of Agriculture Ludhiana, 1972) Kumar, Vijay; Chawla, JS
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    Dietary Approaches to Enhance the Nutriant Availability from Supplementary Foods
    (College of Home Science, Punjab Agricultural University, 2009) Neerkamal, Brar; Sadana, B
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    ThesisItemOpen Access
    A Study of the effectiveness of lecture supplemented by leafleis in teaching selected topics of home science to adult education workers of Ludhiana District
    (Department of home Management College of Home Science PAU, Ludhiana, 1986) Kumari, Sudesh; Goyal, G
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    ThesisItemOpen Access
    Effect of soaking sprouting and cooking on the protein quality of pulses
    (Colege of Home Science, Ludhiana, 1974) Sekhon, Daman Deep; Bajaj, S
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    Effect of zinc on the utilization of proteins in cereals
    (Punjab Agricultural University, Ludhiana, 1975) Ahuja, Manjit; Bajaj, Satinder
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    ThesisItemOpen Access
    EFFECT OF STAGES OF DEVELOPMENT AND HOUSEHOLD PROCESSING ON NUTRITIONAL AND SENSORY CHARACTERISTICS OF COWPEA (Vigna unguiculata)
    (Punjab Agricultural University, Ludhiana, 2007) Deol, Jasraj Kaur; Bains, Kiran
    The present study was carried out to assess the effect of stages of development and household processing on nutritional and sensory characteristics of cowpea (Vigna unguiculata). Seed of dual purpose cowpea variety CL-367 were procured from the Forage Section of Department of Plant Breeding, Genetics and Biotechnology, Punjab Agricultural University, Ludhiana. The sowing was done on 11th August, 2006 in Experimental Area of Forage Section. Flowering started in the first week of October, 2006 and tagging of plants was done on 6th October, 2007 to identify the stages of picking of pods. Cowpea pods were picked on 9th, 11th and 13th day after flowering and designated as Stage I, II and III, respectively. The results concluded that the cowpea pods picked on 9th day after flowering had maximum acceptability for vegetable purpose. Though the nutrients such as protein, fat, fibre, ash, carbohydrates, energy, iron and calcium were lower in the pods picked on 9th day when compared to picking on 11th and 13th day after flowering, ascorbic acid and ß-carotene were higher in the pods picked at first stage. The higher content of fibre and antinutrients and the lower moisture values in second and third stage of pod development made them less suitable for consumption as compared to stage first i.e. pod picked on 9th day after flowering.
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    ThesisItemOpen Access
    Effect of supplementation of stevia leaf powder and nutrition counselling on nutritional status of non insulin dependent diabetics
    (Punjab Agricultural University, Ludhiana, 2007) Dhindsa Sahiba Dhindsa Sahiba Dhindsa, Sahiba; Kochhar, Anita
    Ninety non insulin dependent diabetic subjects, free from serious complications were selected from Punjab Agricultural University (PAU) hospital, Ludhiana and the subjects selected were then divided into three groups viz. Group I, II and III having thirty subjects each. Group I subjects were given only medicine prescribed by the doctor, Group II subjects were given medicine prescribed by the doctor and nutrition counselling and Group III subjects were given medicine prescribed by the doctor, nutrition counselling and stevia leaf powder supplementation for a period of three months. The nutrition education was given for three months after fifteen days interval to group II and III through individual and group contact and the gain in nutrition knowledge was assessed by KAP test after the study. General information, signs and symptoms, food habits, family history of diabetes and dietary pattern of the subjects was recorded. The blood glucose and blood lipid levels were then analyzed. The anthropometric measurements and blood pressure of the subjects was also measured. At the end of the study, significant improvement was seen in the food habits, physical activity and sleep pattern of the subjects. The mean daily intake of GLV’s, other vegetables, fruits increased significantly (P  0.01) in the subjects of group II and III while a non significant increase (P  0.01) was seen in Group I subjects. The mean energy, carbohydrates, proteins and fat intake decreased significantly (P  0.01) in all the three groups. It was seen that there was a significant reduction in FBG by 17.07% and 24.77%, GPP level 32.46% and 33.82% in Group II and III, respectively. Also significant reduction in triglycerides 4.53% and 6.39%, total cholestrol 6.01% and 7.38%, LDL-C 9.66% and 11.62% and VLDL-C 5.08% and 6.38%, whereas there was an increase in HDL-C 5.41% and 8.09% in Group II and III was observed, respectively. There was a significant increase (P  0.01) in KAP scores in Group II and III and a non significant increase (P  0.01) in group I. Hence it can be inferred from the results that supplementation of stevia leaf powder along with nutrition counseling significantly improved the nutritional status of the diabetic patients.