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2000 - 200962010 - 20153
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Subject: Food and Nutrition × End date: 2015 × Thesis Type: Ph.D ×
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Now showing 1 - 9 of 9
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    ThesisItemOpen Access
    Nutritional Status Of Rural Preschool Children Belonging To Different Agro-Climatic Regions Of Punjab
    (Punjab Agricultural University ;Ludhiana, 2002) Malhotra, Kiran; Inderjit Singh
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    ThesisItemRestricted
    Nutritional evaluation of antioxidant rich products of two cultivars of sweet potato and effect of supplementation on nutritional status of elderly males and females
    (PAU, 2015) Sinha, Jyoti; Bains, Kiran
    To improve the anti-oxidant status of adult males and females, value added products like soup, porridge, chips, french fries, chaat, mixed vegetable, stuffed paratha, pancake, cutlet, idli, poha and mathi were developed by using orange (OFSP) and purple (PFSP) fleshed sweet potato at 20 and 40% level and with 100%. Antioxidant content, carotene in OFSP and anthocyanin in PFSP were significantly affected by the methods of cooking. Steaming was found to be the best method for the retention of antioxidant content. Supplementation of base material with 20% OFSP and PFSP were found acceptable with score ranging from 5.78 to 8.24. Nutritional analysis revealed that products supplemented with OFSP had more protein and iron whereas higher fibre and calcium was found in PFSP products. Twenty male and twenty female subjects within the age range of 40-60 years were selected and were equally divided in Control and Experimental groups. Subjects were supplemented with antioxidant powder 20g/day for 3 months. Dietary survey revealed that the intake of cereals, fats and sugar were decreased whereas, the intake of green leafy vegetables, milk and milk products and fruits were increased but not upto the recommended dietary allowances (RDA). The reduction was observed in weight, body mass index, mid upper arm circumference and triceps skin fold thickness in the subjects of experimental group. After supplementation of OFSP powder, serum retinol and glutathione peroxidase increased (22.8 and 27.1%, 35.12 and 35.9% in males and females, respectively). Random blood sugar was also reduced (13.2% in males and 9.65% in females). Total cholesterol, triglycerides, LDL-C and VLDL-C decreased while HDL-C increased after supplementation. Blood pressure also decreased (systolic BP: 8.86% in males and 16.54% in females; diastolic BP: 7.43% in males and 13.40% in females) with OFSP supplementation. The study concluded that supplementation of 20g of OFSP significantly reduced the oxidative stress, improved the lipid profile and antioxidant status of male and female subjects. The finding indicated that processed flour from orange fleshed sweet potato can create a new economy and employment activity for farmers and rural households and add nutritional value to food systems.
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    ThesisItemOpen Access
    Impact Of Dietary Counselling On Nutritional Status Of Senior Citizen In Punjab
    (Punjab Agricultural University ;Ludhiana, 2000) Mandeep Kaur; Murgai, V.
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    ThesisItemOpen Access
    Effect Of Iodine Intake On Iq Level Of School Children Of An Endemic And Non-E Ndemic Area Of Bihar
    (Punjab Agricultural University ;Ludhiana, 2002) Sunita Kumari; Jain , Rita
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    ThesisItemRestricted
    Organoleptic And Nutritional Quality Of Selected Frozen Summer Vegetables
    (Punjab Agricultural University ;Ludhiana, 2003) Jaswinder kaur; Mann, S. K.
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    ThesisItemOpen Access
    Efficacy Of Nutraceuticals In Ameliorating The Risk Of Coronary Heart Disease
    (Punjab Agricultural University ;Ludhiana, 2003) Baring, Parneet; Inderjit Singh
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    ThesisItemOpen Access
    Enhancement of bioavailable iron in the meals of adult women
    (PAU, 2013) Singh, Anamika; Bains, Kiran
    The study was carried out to assess the meal pattern and nutrient intake of farm women and to determine the meal constituents which influenced the in vitro iron bioavailability of their meals. In vitro bioavailability of iron in context to fortification of key foods to the basic meals was also studied. The percent adequacy of food groups namely cereals, pulses, green leafy vegetables, roots and tubers, fruits, other vegetables, milk and milk products, sugars and fats and oils by women was 98, 54, 5, 63, 49, 16, 122, 141 and 216 %, spectively. Out of seven nutrients studied, calcium was adequate while energy, protein, folate, ascorbic acid and iron were marginally adequate with nutrient adequacy ratios ranged between 75-100%. Only β-carotene was marginally inadequate. The mean adequacy ratio (MAR) of the diets was 83%. The diets of farm women were in the class of intermediate diets as per FAO/WHO classification with iron bioavailability of 8.11%. The analysis of meals of the subjects showed that the meal constituents which influenced iron absorption positively (p≤0.01) were ascorbic acid and β-carotene in breakfast and only β-carotene in dinner. The meal constituents which affected iron absorption negatively (p≤0.01) were zinc and calcium in breakfast as well as lunch and phytates and neutral detergent fibre in dinner. Inclusion of 200 g of chicken, 135g of salad and 120 g of orange to the basic meals of rice or chapati with either dal or saag enhanced iron bioavailability by 1.6 fold to 5.0 fold; 5.2 to 28.9% and 4.7 to 10.7%, respectively. The best enhancer of iron absorption for vegetarian women was lemonade (250 ml) which resulted in 70.2 and 61.0% increase of in vitro bioavailability of iron to the rice based meals with dal and saag, respectively. The inclusion of lemonade resulted in 1.3 fold increase in iron bioavailability in chapati based meals. The in vitro bioavailability of iron was reduced by 3.8 to 36.8% and 1.5 to 36.8% when basic meals were fortified with either milk or curd, respectively. The major inhibitors of iron bioavailability were egg and tea, the percent reduction caused by egg being 16.1 to 50.2% while by tea, it was between 21.5 to 55.3%. The nutrition education intervention through a developed visual aid proved effective in improving the knowledge of farm women regarding anemia and its prevention especially through dietary approach, the post intervention increase in knowledge being 3.1 folds. The study recommends that women should be encouraged to increase overall intake of iron from iron rich foods. The increase should be coupled with efforts to combine appropriate foods in the diet to enhance the bioavailability of iron and reduce inhibitory factors.
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    ThesisItemRestricted
    Impact of supplementation of ready-to-eat wholesome nutrient bar on nutritional status of osteoporotic females
    (PAU, 2014) Munshi, Rafia; Kochhar, Anita
    A survey of 60 females in the age group of 40-60 years revealed that less intake of proteins, minerals, diverse fruits and vegetable consumption was significantly(p≤0.05;0.01) correlated with decreased BMD score and serum calcium and phosphorus levels. The study was aimed to explore food ingredients specific to bone health and develop a ready-to-eat nutritionally complete and convenient food for women at risk of osteoporosis. The food ingredients selected with functional properties specific to bone health were brown rice, oats, corn flakes, defatted soy flour, dried figs, golden raisins, dates, herbs(Taraxicum officinale and Ocimum basilicum), flax seeds, honey and rice bran oil. Out of twenty four formulations prepared with different percentages of the selected ingredients, four were found at par with each other in important nutrients and overall acceptability score. The formulation with cereal mix (20%), soy flour (20%), fruit mix (30%), honey (20%), fat (6%), herbs (2%) and flax seeds (2%) with highest overall acceptability score of 8.25 was selected for supplementation. The formulation was significantly (p≤0.05) high in all essential nutrients. On 3 months of storage, the overall acceptability score of bars decreased significantly (p≤0.05) from 8.25 to 7.42 with increase in FFA values (1.15 to 3.36 meqO2/kg fat) TBA value (0.22 to 0.91 mg malonaldehyde (MA)/ kg) and Browning Index(0.14 to 0.28 (OD)). Bars remained microbiologically safe and acceptable during entire period of storage under ambient temperature (15-35°C) conditions. The selected bar was used for supplementation trial to women at risk of osteoporosis for a period of 90 days who were divided into two groups; pre (40-50 years) and post (50-60 years) menopausal. In post menopausal group significant (p≤0.01) increase of 3.7 and1.4 % in weight and hip circumferences with significant (p≤0.01) decrease of 0.68 % in waist circumference resulted in significant (p≤0.01), increase of 3.83 % in BMI. Significant (p≤0.01) increase of serum calcium, serum phosphorus by 13.26, 28 and 14.6, 31.15 % while as significant (p≤0.01) decline of 16.4 and 20.96 % alkaline phosphate levels in pre and post menopausal groups respectively was noticed. Development of this product had made it possible to provide functional foods for women at risk of osteoporosis to aid in their bone health and increasing its commercial scope and viability.
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    ThesisItemRestricted
    Efficacy of amla powder (Emblica officinalis) and nutrition counselling on hyperlipidemic and hypertensive subjects
    (2009) Rachana Srivastava; Sangha, Jasvinder Kaur
    Ninety male hypertensive and hyperlipidemic volunteer subjects having serum cholesterol > 200mg/dl and blood pressure >130/85 mm Hg in the age group of 39-49 years and educated upto graduate level were selected from OPD of PAU Hospital, Ludhiana and were divided into 3 groups A, B and C with 30 subjects in each group. General information of the subjects was recorded by interview schedule. Dietary intake, anthropometric parameters, lipid and hematological profile and blood pressure of the subjects was measured by standard methods before and after the study. Subjects of group A were supplemented with amla powder and nutrition counselling (NC), group B with vitamin C and NC and group C with NC for 90 days at 15 days interval by individual and group contacts about hyperlipidemia and hypertension, their causes, symptoms, diagnosis, complications and management through diet and physical activity. Dietary survey revealed a significant reduction in cereal, fats and oil and sugar and jaggery intake and an increase in intake of pulses, fruits, other vegetables, roots and tubers and milk after the study in all the subjects. A significant (P<0.05) reduction in energy, carbohydrates and fat intake and an increase in protein and fibre intake was observed in all the subjects. After the study body weight, body mass index was reduced significantly in the subjects of group A and B as compared to group C (P<0.05). Blood pressure of the subjects of group A and B was also decreased significantly (6.05 & 5.53 %) after the study. Serum total cholesterol (12.13 & 4.62 %), LDL-C, triglycerides and VLDL-C in group A and B were significantly reduced after the study when compared with group C. An impressive 8.19 percent increase in HDL- C of the subjects of group A supplemented with amla powder and nutrition counselling was observed