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ThesisItem Open Access Impact of maternal employment on nutritional status and health of preschoolers in Ludhiana city(Punjab Agricultural University, Ludhiana, 2017) Sood, Shilpa; Singla, NeerjaTo study the impact of mother’s employment on nutritional and health status of children, a total of 120 children (2-5 years) were selected out of which 60 belonged to the mothers employed in corporate sector (GI) and 60 to unemployed mothers (GII). The assessment of nutritional status of children was done by using different parameters such as anthropometry, biochemical, clinical assessment, dietary intake and Healthy Eating Index along with nutrition knowledge of all mothers. The mean weight of boys in GI was higher among all age groups as compared to the boys of GII. Mid upper arm circumference (MUAC) of boys and girls of all the age groups in GI as well as GII was less as compared to the standards. Overall stunting i.e. Height for age (HAZ) Z scores was found to be higher in GII as compared to GI. The Weight for age (WAZ) Z scores revealed that the incidence of overall malnutrition was found to be more in GII i.e. 46.6% as compared to GI i.e. 25%. The Haemoglobin level of children in GI (10.9 mg/dl ±1.7) was found to be significantly (p≤0.05) higher as compared to those of GII (10.0 mg/dl ±1.4). A non significant difference was observed regarding intake of various food groups by the children of GI and GII. The intake of meat and poultry was significantly (p≤0.05) higher among children of GI as compared to GII. A statistically significant (p≤0.05) difference was observed in the iron intake, which was higher in children of employed mothers (GI). Though a non-significant difference was observed regarding consumption of various nutrients, but the values were found to be higher among children of employed mothers i.e. GI. Healthy Eating Index (HEI) of children of employed mothers was significantly (p≤0.05) higher as compared to that of children of unemployed mothers. The employed mothers had significantly (p≤0.05) higher scores for knowledge, awareness and practices as compared to the unemployed mothers.ThesisItem Open Access Assessment of nutritional status of elite athletes with special reference to nutrition knowledge of the athletes and the coaches(Punjab Agricultural University, Ludhiana, 2017) Sewak, Aditi; Singla, NeerjaResearch study for the assessment of nutritional status and knowledge of 120 (16-25 years) elite athletes and nutrition knowledge of their coaches, selected from 5 universities and participating in 4 sports viz. hockey, athletics, badminton and lawn tennis was carried out. The nutritional status of athletes was assessed by anthropometric measurements and haemoglobin analysis followed by their nutrient intake using 24 hour recall method. Their physical activity level was recorded followed by assessment of knowledge, attitude and practice (KAP) score along with the KAP score of coaches. Anthropometric analysis revealed that the males had an average value of height (1.76m); weight (72.1kg), Body Mass Index (BMI) (23.1 kg/m2), waist circumference (31.6 inches), hip circumference (37.8 inches) and waist hip ratio (0.8) while the corresponding values among females were1.6m, 54.3kg, 20.5kg/m2, 26.7inches, 36 inches and 0.74 respectively. The overall triceps skinfold thickness of males (8.5mm) was found to be significantly (p≤0.05) lesser as compared to females (11.7mm). A total of 57% selected athletes had a normal BMI. The haemoglobin level of the athletes was found to be 13.8g/dL among males which was significantly (p≤0.05) higher than the average haemoglobin level of 10.8g/dL in females. Majority of all the selected males i.e. 95.4% were non-anaemic while 41.8% of the females were found to be mildly anaemic. The overall nutrient intake findings suggested that the protein intake of males (107 g/day) was higher than females (85.2 g/day); no significant difference regarding fat intake by males (96.8 g/day) and females (84.9g/day) except in athletics observing a significantly higher (p≤0.05) fat intake by males (107.8 g/day) compared to females (78.9 g/day); significantly higher (p≤0.05) iron intake by males (22.1mg/day) than females (18.6mg/day); while consumption of calcium (88.5%), vitamin A (95.3%) and vitamin C (171.2%) was adequately high among overall athletes. Majority of athletes (51.7%) had vigorously active lifestyle; 44.2% had active lifestyle. The KAP score of athletes exhibited a significant (p≤0.05) difference between male and female athletes among the athletes of hockey and lawn tennis. However, the difference between overall male and female athletes was observed to be statistically non-significant. Majority of coaches (96.7%) had no formal training in sports nutrition and 90% of them had no access to registered dietician. KAP score data of the coaches revealed that 10% had excellent KAP score; 53% had a very good score; 30% had good KAP and 6.7% had average to poor score. The haemoglobin level of the athletes revealed a positive significant (p≤0.05) correlation with the time spent in sports. A positive significant (p≤0.05) correlation between KAP score of coaches and their years of experience was observed. KAP score of athletes had a significantly (p≤0.05) positive correlation with the KAP score of coachesThesisItem Restricted Effect of supplementation of malted ragi (Eleusine coracana) beverage on nutritional status of sportswomen(Punjab Agricultural University, Ludhiana, 2017) Bansal, Megha; Navjot KaurFive malted ragi beverages were prepared by using milk, ragi, honey and different fruit combinations. Malted ragi was incorporated at three different levels of 5, 10 and 15 percent. The developed malted ragi beverage was organoleptically evaluated by the panel of judges and sportswomen. Both the panels gave the highest overall acceptability scores to the banana based malted ragi beverage supplemented with 5 percent malted ragi. The most accepted level was chemically analysed for proximate composition, amino acids, vitamins, minerals, available carbohydrates and antinutritional components by using standard methods. Thirty sportswomen in the age group of 18 to 22 years were selected from Punjab Agricultural University, Ludhiana to determine the effect of supplementation of malted ragi (Eleusine coracana) beverage on nutritional status of sportswomen. During experimental period sportswomen were supplemented with 250 ml of most acceptable beverage for the period of four months. The results revealed that the developed beverage was having good amount of energy (218.19 kcal), protein (11.78 g), fat (6.81 g), calcium (172.6 mg), iron (3.73 mg) and phosphorus (102.2 mg) per 100 g. The mean daily food intake of cereals, pulses, roots and tubers, fruits, milk and milk products, fats and oils and sugars increased significantly (p≤0.05) after experimental period. Also significant increase was observed (p≤0.05) in the intake of energy, protein, carbohydrates, calcium, iron, phosphorus, vitamin A, folic acid and vitamin C after the experimental period. The hemoglobin, TIBC and serum calcium of the sportswomen after experimental period was increased to 12.30 g/dl, 457.01 µg/dl and 9.77 mg/dl, respectively. Therefore, ragi in malted form can be utilized for the development of highly nutritious beverage.ThesisItem Open Access Impact of nutrition counselling on the effectiveness of multiple strategy community intervention to improve maternal and child health(Punjab Agricultural University, Ludhiana, 2017) Harmanjot Kaur; Grover, KiranA total of 60 pregnant women (20-40 years) registered in Mother and Child Care Unit of Civil Hospital, Ludhiana during 1st trimester of pregnancy were selected for the present study. The subjects were divided into two groups (Control with multiple strategy community intervention and Experimental with nutrition counselling + multiple strategy community intervention). Nutrition counselling with a holistic approach through lectures, discussions, power point presentation and demonstrations was imparted to the subjects for 5 months. The impact was assessed in the terms of improvement in dietary intake, anthropometric, haematological profile and knowledge level of the subjects. The findings revealed that dietary intake of various food groups significantly (P<0.05) increased during post intervention in the experimental group but the diet still remained inadequate. A positive impact of nutrition counselling was observed on the nutrient intake of energy, protein, vitamin-C, folic acid, calcium and iron of the experimental group. A significant (P<0.05) increase was observed in the mean haemoglobin level of the subjects from 9.22±0.75 g/dl to 10.19±0.85 g/dl leading to 20 per cent decrease in moderate anaemia in the experimental group. All the anthropometric indices of the neonates in the experimental group were significantly (P<0.05) higher than the control group and the incidence of low birth weight (LBW) in the control group was higher as compared to experimental group. Nutrition counselling proved to be an effective measure in improving knowledge, attitude and practices (KAP) regarding maternal and child health among the subjects. Maternal nutritional status showed significant (P<0.05) correlation with anthropometry of newborns. Birth weight of the newborn was also found to be positively associated with age, education and pre-pregnancy nutritional status of the mother. The study recommends that nutrition counselling should be an imperative part of the multiple strategy community intervention to achieve maternal and child nutritional health status.ThesisItem Restricted Development and nutritional evaluation of value added products from dehydrated bathua (Chenopodium album) leaves(Punjab Agricultural University, Ludhiana, 2017) Gaganpreet Kaur; Navjot KaurEight value added products were developed by using fresh (25-100%) and dehydrated (2.510%) bathua leaves. The products namely chapati, aloo bhurji, saag developed by using fresh bathua leaves were found to be acceptable at 100 per cent level whereas cutlets and chutney were found to be acceptable at 75 and 50 per cent level respectively. The products developed from dehydrated bathua leaves (cabinet dried) were found to be significantly highly acceptable at 5.0 per cent for chapati, moong dal and 2.5 per cent for aloo bhurji. Nutritional analysis revealed that cabinet drying method was the best method for drying bathua leaves as there was better retention of nutrients as compared to other dehydrating techniques.The nutritional evaluation of acceptable developed products prepared by using fresh bathua leaves revealed highest protein, fat, fibre and ash content in saag, cutlets, chutney as 14.78, 9.94, 6.18 and 13.24 per cent respectively. Addition of dehydrated bathua leaves significantly improved crude protein (5.79 to 20.15 g/100 g), fibre (2.03 to 2.92 g/100 g), calcium (12.83 to 19.07 mg/100g) and iron (6.70 to 10.30 mg/100g). The β- carotene and vitamin C content of developed products using dehydrated bathua leaves ranged from 740.50 to 1342.00 µg/100g and 0.00 to 7.29 mg/100g. Amino acids, in vitro protein digestibility and anti nutritional factors were also enhanced in supplemented products. Incorporation of fresh and dehydrated bathua leaves in traditional recipes are therefore, recommended to enhance iron, calcium, β- carotene and vitamin C content for combating micronutrient deficiencies. Further, awareness regarding the nutritional composition and its utilization in diet needs to be generated.ThesisItem Open Access Impact of breakfast consumption on nutritional status and its effect on physical and academic performance of adolescent girls(Punjab Agricultural University, Ludhiana, 2017) Jain, Divya; Grover, kiranA total of 500 adolescent girls in the age group of 16-18 years were selected randomly from rural and urban government schools of Ludhiana District. Based on their breakfast consumption pattern, 90 subjects were categorized in three groups of regular, occasional and never breakfast consumers. A detailed study to assess their dietary intake, body composition, biochemical parameters, physical activity pattern, physical and academic performance was conducted to evaluate the impact of breakfast consumption on nutritional status and its effect on their physical and academic performance. The results revealed that the prevalence of breakfast consumption on daily basis was higher among urban adolescent girls (51%) than rural (46%) and frequency decreased with increase in age. The major reasons behind skipping of breakfast were lack of appetite, time and family meal pattern. The per cent adequacy of all the nutrients was higher among regular breakfast consumers as compared to occasional and never. The breakfast consumption pattern had great impact on nutritional status of the subjects showing a higher percentage of regular breakfast (83%) consumers in normal category of BMI as compared to occasional (30%) and never (27%) consumers. Similarly a higher percentage of regular breakfast consumers (60%) were non-anaemic in comparison to occasional (13%) and never (3%). The regular breakfast consumers were better physical performers showing less impact on their heart rate and blood pressure levels in activities like running, jumping and touching toes. Breakfast consumption was positively correlated with percentage of marks obtained whereas a negative association was found for the absenteeism from school. Education level of mothers and family income had significantly positive impact on the frequency of breakfast consumption. Hence the study recommends a need to formulate nutrition clubs in schools for educating/counselling the students on regular basis.ThesisItem Open Access Development and nutritional evaluation of value added fermented food products using curry leaves (Murraya koenigii)(Punjab Agricultural University, Ludhiana, 2017) Manohar Lal; Navjot KaurSix value added fermented food products were developed by using dehydrated (2.5 to 7.5%) curry leaves. The products namely naan, bread and wadiyan developed by using 5 percent level of dehydrated curry leaves and kulcha, bhatura and vada supplemented with 2.5 percent level of dehydrated curry leaves were found to be highly acceptable. The nutritional evaluation of acceptable developed products revealed highest protein, fat, fibre and ash content in wadiyan and vada as 15.40, 31.25, 2.46 and 3.63 percent respectively. Addition of dehydrated curry leaves powder significantly improved crude protein (5.54-15.40 g/100g), fibre (0.36-2.46 g/100g), iron (4.02-9.39 mg/100g) and calcium (103.34-219.30 mg/100g). The β-carotene and vitamin C content of developed fermented food products using dehydrated curry leaves ranged from 124.17 to 210.58 µg/100g and 0.40 to 0.81 mg/100g. Lysine content of developed products ranged from (170-573 mg/100g protein), methionine (24-126 mg/100g protein), cysteine (83-208 mg/100g protein) and tryptophan (119-267 mg/100g protein). In-vitro protein and starch digestibility was also enhanced in supplemented products. Supplemented products were also found to have high content of phytates, oxalates and trypsin inhibitors. Incorporation of dehydrated curry leaves in fermented food products are therefore recommended to enhance iron, calcium, β-carotene and vitamin C content for combating micronutrient deficiencies. Further, awareness regarding the nutritional composition and its utilization in diet needs to be generated.ThesisItem Open Access Development and nutritional evaluation of pumpkin seed (Cucurbita moschata) supplemented products(Punjab Agricultural University, Ludhiana, 2017) Manpreet Kaur; Sharma, SonikaPumpkin 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.