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Subject: Food and Nutrition × End date: 2018 × Type: Thesis ×
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Now showing 1 - 9 of 67
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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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    ThesisItemRestricted
    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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    ThesisItemRestricted
    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
    Relationship of dietary diversity with energy and iron status among pregnant women
    (Punjab Agricultural University, Ludhiana, 2018) Sumanpreet Kaur; Harpreet Kaur
    A study was conducted to assess the relationship of dietary diversity with energy and iron status among pregnant women. A total of 120 pregnant women from the three trimesters attending antenatal clinic from the rural areas of Khanna were purposively selected. On the basis of trimesters, the subjects were divided into three groups; group I (1st trimester), group II (2nd trimester) and group III (3rd trimester). The findings revealed that dietary intake of various food groups namely cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits and milk and milk products was inadequate. However, the intake of sugar and jaggery and fats and oils was more than adequate. The mean daily intake of energy, protein, carbohydrates, riboflavin, niacin, b-carotene, calcium, iron , folic acid and zinc was inadequate. The anemia was prevalent among 82 % of subjects with majority of subjects lying in group II. Moreover, it was found that anthropometric measurements viz. weight gain and BMI showed a significant (p<0.05) positive relation with energy intake. Among the hematological parameters namely red blood cell count, mean corpuscular hemoglobin, mean corpuscular volume and mean corpuscular hemoglobin concentration were had a positive (p<0.01) relation with energy intake. Similarly iron status had a direct relation with energy intake also with protein, fat and vitamin C. The mean dietary diversity score of pregnant women of group I, group II and group III was 8.71, 7.98 and 8.32, respectively. Whereas, the mean food variety score of the subjects of group I was 20.34, group II was 21.89 and group III was 21.52. The factors namely self educational level, family income and hemoglobin level showed a significant (p<0.01) relationship with dietary diversity score. Moreover, family income and red blood cell count were significantly (p<0.01) related with food variety score. The study concluded that energy intake directly affects the iron status of pregnant women. Based on the results of the study, it is recommended that self employment should be encouraged among the women so that their economic status and ultimately their purchasing power is raised which would help in the improvement of their nutritional status and to combat nutritional problems like anaemia.
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    ThesisItemOpen Access
    Assessment of metabolic syndrome and its causative factors among overweight/obese female college students
    (Punjab Agricultural University, Ludhiana, 2018) Ravleen Kaur; Harpreet Kaur
    A study was conducted to assess the metabolic syndrome and its causative factors among overweight/obese female college students. For the prevalence of obesity, a sample of 120 undergraduate subjects falling in the age group 18-22 years were selected purposively from different colleges of Ludhiana, Punjab which were grouped into thirty normal, 42 overweight (BMI- 25-30 kg/m2) and 48 obese (BMI- >30 kg/m2) on the basis of BMI classification. Obesity was prevalent among 40% of the subjects whereas, 35 per cent of the subjects were overweight. The consumption of bread was significantly (p 0.01) higher in overweight and obese group while the daily average consumption of parantha was higher in normal group. Out of three vegetable groups, higher consumption of root vegetables such as potatoes was reported among all the subjects. Most of the snack items consumed by the subjects of the three groups were high in refined cereals, sugars and fats. Consumption frequency of snack foods mainly chocolates, pizza, burger and soft drinks was significantly (p 0.01) higher among the subjects of overweight and obese group. The average daily intake of energy by the three groups was 95, 101 and 103 per cent of the Recommended Dietary Allowances (RDA). The higher dietary intake of energy, protein, carbohydrates and fat were the most significant determinants of obesity among the subjects. Despite higher (p 0.01) energy intake, the intake of vitamins and minerals were significantly (p 0.01) higher in obese girls which may have positive impact on their overall health. Parental higher education was positively (p 0.01) related with hemoglobin and HDL-C of the subjects. The metabolic syndrome factors showed a positive (p 0.01) relation with activities like watching television and use of smart phones. Though the three groups normal, overweight and obese subjects had sedentary lifestyle and lower physical activity level (PAL) was observed among the subjects. Overweight and obese girls indulged themselves more frequently to fat and sugar rich snack foods than the normal girls. The foods which were found to be the major determinants of obesity were rice, root vegetables, pizzas, burger, chocolates and fried snacks. . The results show that MS was prevalent among 52 percent of obese subjects whereas, it was 12 per cent in case of overweight group. The waist circumference was the major determinant factor for prevalence of MS among the subjects followed by fasting blood glucose. Based on the result of the study, it is recommended that nutrition awareness, importance of physical activity and self discipline needs to be promoted among young girls through various educational programs, so that they can achieve optimum body composition and desirable body weights despite their heredity and family history of obesity. There is need to educate parents as well.
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    ThesisItemRestricted
    A study on the availability and consumption pattern of organic foods
    (Punjab Agricultural University, Ludhiana, 2018) Seema Rani; Singla, Neerja
    Research study for the availability and consumption pattern of organic foods and knowledge Research study for the availability and consumption pattern of organic foods and knowledge was carried out on a total of 120 selected subjects belonging to middle (MIG) and high income group (HIG) from two cities of Punjab namely Ludhiana and Patiala. Two questionnaires, one regarding consumption pattern of organic foods and another regarding knowledge, attitude and practice score of the subjects were developed, pre-tested and used for collection of data. The results of the present study showed that the age of the respondents varied from 35 to 45 years and fifty percent of the selected subjects were found to be graduates in both the cities. Majority of the subjects in MIG of both the cities were familiar to the term “organic foods”. Majority of the subjects i.e. 35 percent reported that they purchase organic foods because they are healthier and more nutritious while 27.5 percent found their safety as the reason for purchase of organic foods. There was a non significant difference (p≤0.05) in the percentage of subjects belonging to MIG and HIG who were using organic foods since last 1-3 years. The kitchen gardening was being practiced more by the subjects of HIG (63.3%) as compared to MIG (43.3%) subjects. The most preferred organic foods were found to be vegetables (73.3%), fruits (59.1%) followed by cereal and pulses (37.5%). Furthermore, supermarkets were found to be the main source for purchase of organic foods among all the subjects. The majority of the respondents i.e. 36.7 percent agreed that organic foods were very good when compared to conventional foods followed by 30.8 percent respondents agreed that organic foods were good. There was a significant difference (p≤0.05) among the subjects from middle and high income group regarding percent share of monthly expenditure on organic fruits and vegetables i.e. among MIG and HIG the values were 8.75 and 14.7 percent respectively. The majority of the respondents in both income groups gained information about organic foods from television and radio followed by newspaper, friends, organic shops, farmers and labels values being 28.3,18.3,15.8, 15.8, 12.5 and 9.1, respectively. Majority of respondents (88%) strongly agreed that organic foods were healthier than conventional foods and only 2 percent of consumers disagreed to the statement. Organic foods were found to be consumed by 96.7 and 93.3 percent of the MIG and HIG subjects respectively of Ludhiana city where as in Patiala city values were 83.3 and 90 percent respectively. There was a statistically significant (p≤0.05) difference in the overall practice score of respondents belonging to MIG and HIG. The purchase of organic food had a positively significant correlation (p≤0.05) with education and income. Similarly, the monthly expenditure on organic foods and the practice of kitchen gardening had a positive and significant (p≤0.01) correlation with income. The knowledge of the respondents had a significantly (p≤0.05) positive correlation with age and education
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    ThesisItemOpen Access
    Utilization of black carrot (Daucus carota L.) for development of functional foods
    (Punjab Agricultural University, Ludhiana, 2018) Pragya; Grover, Kiran
    The present study was carried out to explore the utilization of black carrots in different forms viz. fresh, juice, concentrate and powder for the development of various functional foods. Fresh carrots were used to develop halwa, burfi, jam, candy, pickle and chutney, whereas juice, juice blend and RTS drink were developed by utilizing fresh carrot juice. Dairy products (ice cream, yogurt and buttermilk) were developed by incorporation of black carrot concentrate. Bakery products (bread, cookies and cakes) and two traditional products (laddoo and seviyan) were developed by incorporating black carrot powder. The products developed utilizing fresh black carrot and juice were highly acceptable. Incorporation of black carrot concentrate up to 7.5 percent level was acceptable in dairy products. In bread, incorporation of black carrot powder up to 7.5 percent level was acceptable, however only 1 percent level was acceptable in cookies, cakes, laddoo and seviyan. Analysis of fresh black carrot revealed that they possessed significantly high amount of minerals, polyphenolic compounds and antioxidant activity. Physico-chemical analysis of products revealed that there was a significant increase in minerals namely magnesium, iron and zinc for all the developed products except for products developed by incorporating black carrot powder at 1 percent level. The magnesium and iron content ranged between 1.95 to 89.56 mg/100g and 0.11 to 5.92 mg/100g, with lowest concentration in RTS and highest in seviyan whereas, zinc content ranged between 0.03- 4.96 mg/100g with lowest amount in burfi and highest in ice-cream. A significant increase was also observed with respect to polyphenolic compounds and antioxidant activity for all the developed products. Total phenols, flavonoids and anthocyanins content ranged between 25.35 to 544.30, 9.83 to 165.91 and 4.23 to 173.30 mg/100g, respectively. The antioxidant activity was observed to be in the range of 26.63 to 87.34 percent. The products supplemented with black carrot concentrate were found to be nutritionally superior in terms of bioactive compounds and antioxidant activity as compared to products developed from fresh, juice and powder. The shelf life of most of the developed functional foods namely jam, candy, pickle, chutney, RTS, cookies and seviyan was found to be up to 60 days. For halwa, burfi and laddoo, it ranged between 10- 30 days however, bread and cake showed the lowest shelf life of 3 to 5 days. Hence, the present study recommends that black carrots have potential use as ingredient in different food products. It helps to improve food quality by providing a diet rich in bioactive compounds, which are beneficial for human health.