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ThesisItem Restricted Usage and quality assessment of health apps and its related implications among college students(Punjab Agricultural University, Ludhiana, 2020) Goyal, GarimaWith the objective of assessing the impact of health app usage on nutrition and physical status of college students, data was collected from 400 university students. Observations were taken on numerous aspects such as type and extent of health app usage, physical activity status, dietary intake, anthropometric measurements, demographic profile etc. Also, a content analysis of top ten apps used by the students was done by using 124 points scoring scale. Based on cluster analysis the respondents were divided into three clusters: moderate intensity-long term users, high intensityrecent users and low intensity users. Moderate intensity- long term app users fared better on basis of healthy food intake, nutrient intake, physical activity levels and physical performance and significantly better BMI, as compared to other two clusters. Results indicate that consistent use of health apps definitely lead to improved health outcomes. Findings of factor analysis revealed that these apps were used primarily for monitoring food intake, improving physical activity and maintaining health records. Qualitative assessment of selected health apps revealed that these apps performed well in terms of security, functionality, interactivity and aesthetics. On the other hand, there is a scope of improvement in the dimensions of accountability, behaviour change techniques and scientific coverage. HealthifyMe, My Fitness Pal and Samsung Health were having higher qualitative score as compared to other apps. For achieving significant benefits in terms of improved health, nutrition and physical activity, long term consistent and regular use of health apps is recommended. App developers and public health practioners should work collaboratively to integrate evidence-based practices and expert recommendations in apps so that technologies marketed as health promoting tools can lead to substantial behaviour changes.ThesisItem Open Access Eating disorders and its effect on nutritional status of college girls(Punjab Agricultural University, Ludhiana, 2020) Manpreet Kaur; Grover, KiranEating 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.ThesisItem Open Access Efficacy of carbohydrate counting on metabolic control in adults with type 2 Diabetes(2020) Sehgal, RadhikaThe popularity of carbohydrate counting, meal planning approach for Diabetics has increased manifold after its use in Diabetes Control and Complications Trial (DCCT). Yet its effect on metabolic control in type 2 Diabetic adults needs to be explored. For this, a sample of thirty subjects of age group 30-50 years, HbA1c >7% and willing to participate were selected. Faceto-face interaction was conducted to explain carbohydrate counting, exchange lists, nutrition labels, carbohydrate consistent diets and glycemic targets. A booklet containing all this information entitled “Carbohydrate counting: A meal-planning approach for Diabetics” was developed and distributed for ready reference of subjects. Regular follow-up through personal OPD meetings and telephonic conversation was maintained for 3 months. Impact was observed on dietary habits, anthropometric measurements, biochemical profile and knowledge gain. There was a significant improvement in the daily food groups’ consumption values, especially reduction in cereals and millets as well as sugars’ consumption. A significant reduction in body weight by 3.53 percent and Body Mass Index by 3.02 percent and knowledge gain was observed. Biochemical parameters (total cholesterol, LDL, VLDL, triglycerides, RBS and FBS) showed a significant (p≤0.01) reduction. Even 1 percent reduction of HbA1c significantly reduces the risk of Diabetes microvascular complications (DCCT). Carbohydrate counting intervention also showed a change in HbA1c from 10.18 to 8.67 percent and FBS from 207.7 to 130.9 mg/dL. Therefore, creating awareness for extensively using carbohydrate counting among type 2 Diabetics can go a long way in managing metabolic disorders by improving quality of life and well-being.ThesisItem Open Access Impact of nutrition counselling on knowledge and lifestyle modification of pre-diabetic females(Punjab Agricultural University, Ludhiana, 2020) Harleen KaurThe present study was conducted to assess the impact of the developed nutrition education package on lifestyle modification of pre-diabetic females. The study was conducted among women of Ludhiana city. A total of 730 female subjects in the age group of 30-50 years were tested for fasting blood glucose (FBG), out of which 120 were selected who were having FBG ranging between 100-125 mg/dl. The selected subjects were divided into two matched groups; experimental group (EG) and control group (CG). The nutrition education was given for 3 months on fortnightly basis to the Experimental group (EG) subjects through individual and group contact. The gain in nutrition knowledge was assessed after the study using KAP score. General information, lifestyle related information, dietary habits and family history of diabetes were recorded of the selected subjects. The anthropometric measurements, blood glucose, lipid profile, physical activity, food and nutrient intake was analysed pre and post intervention. The present study concluded that majority of the subjects were in the age group of 40-50 years (70.8%), and had a positive family history of diabetes (57.5%). It was also concluded that 43.3 percent subjects were suffering from hypertension. The subjects did not show any clinical signs and symptoms of diabetes. The mean value of BMI was 26.2±4.3 kg/m2 of EG subjects and 25.6±3.5 kg/m2 of CG subjects and they were categorised under the category of pre-obese. The fasting blood glucose and HbA1c levels of the experimental group subjects reduced significantly (p≤0.01), no change was observed among control group subjects. The lipid profile of the experimental group had a significant improvement (p≤0.01). The pre intervention subjects were under the category of sedentary lifestyle of both the groups i.e. EG and CG. There was 14.8 percent reduction in the cereal intake and 19 percent increase in the pulses intake among the experimental group subjects. A significant increase (p≤0.05) in the intake of other vegetables, fruits and milk and milk products was also observed. The protein intake was significantly increased (p≤0.01) post intervention among experimental group. The developed nutrition education package had a highly significant impact on knowledge, awareness and practices (KAP) of the experimental group subjects. Diabetes risk score was also calculated and subjects of both the groups were under the high-risk category.ThesisItem Open Access Influence of sports dietician on the nutritional knowledge and status of college athletes(Punjab Agricultural University, Ludhiana, 2020) Ravneet Kaur; Navjot KaurResearch study to assess the influence of sports dietician on nutritional knowledge and status of 120 (18-25 years) college athletes, selected from two universities participating in 5 sports viz. hockey, basketball, handball, football and volleyball was carried out. Sixty athletes (30 males and 30 females) from Punjab Agricultural University without provision of sports dietician was treated as control group and sixty athletes (30 males and 30 females) from Punjabi University following sports dietician was treated as experimental group. The nutritional status of athletes was assessed by anthropometric measurements, biochemical analysis and their nutrient intake using 24 hour recall method followed by the assessment of knowledge, attitude and practice (KAP) score. Anthropometric parameters revealed that the males and females of experimental group had an average height (176.30 cm and 161.21 cm), weight (69.26 kg and 50.90 kg), waist circumference (33.0 inches and 27.03 inches), hip circumference (37.2 inches and 32 inches) and waist hip ratio (0.88 and 0.85). BMI of experimental group was in normal range (18.5-24.99 kg/m2) as compared to control group. The hemoglobin level of male and female athletes of experimental group was found to be 13.5g/dl and 11.5g/dl which was significantly (p≤0.05) higher than the athletes of control group. The overall nutrient intake findings revealed that the macronutrient as well as micronutrient intake of experimental group athletes was significantly (p≤0.01) higher than the athletes of control group. The nutrient intake of all the athletes was inadequate as compared to the standards given by National Institute of Nutrition. Experimental group athletes followed better nutritional habits during team trips, before and after exercise, during in-season and off-season of their workout and followed proper hydration guidelines also. The KAP score of athletes who were following sports dietician was better than the athletes who do not follow sports dietician. This demands a provision of sports dietician in sports departments and universities of the country to improve efficiency of sports activity.ThesisItem Open Access Efficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart disease(Punjab Agricultural University, Ludhiana, 2020) Gurkirat Kaur; Navjot KaurFive samples of sunflower seed flour supplemented multigrain bread were prepared by using various multigrain flours such as whole wheat flour, barley flour, oats flour, rice flour and maize flour. Sunflower seed flour was incorporated at five different levels of 2.5, 5, 7.5, 10 and 12.5 percent. The developed samples were organoleptically evaluated and the sample supplemented with 7.5 percent sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60°C for 10-15 minutes. Chemical analysis of sunflower seed flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and minerals was done using standard methods. Roasting of sunflower seeds resulted in significant increase in carbohydrates, in vitro protein digestibility, phosphorus, magnesium and copper contents. The results revealed that the most acceptable sample had good amount of energy (324.48 Kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g), antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty acids (186.16 mg), omega 6 fatty acids (13701.40 mg), phosphorus (68.74 mg), magnesium (28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years were supplemented with highly acceptable bread for a period of four months. The mean daily intake of milk and milk products and nuts and oilseeds increased significantly (p<0.01) after the intervention period. A significant increase (p<0.01) in the intake of total fat, dietary fibre, PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed after supplementation. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced to 83.83 Kg, 28.05 Kg/m2, 228.78 mg/dl, 159.78 mg/dl and 174.43 mg/dl respectively. Therefore, sunflower seeds can be utilized in bakery products as a food based approach to reduce their risk of cardiovascular disease.ThesisItem Open Access Nutritional composition and antioxidant potential of karonda (Carissa spp.) fruit and its processed products(Punjab Agricultural University, Ludhiana, 2020) Hegde, Sanjay V.; Harpreet KaurThe two varieties of karonda namely pink (pinkish white) and green (reddish purple), of physiologically mature but unripe and ripe fruits were analysed for their nutritional composition and values found to be in the range of, the moisture 87.32 - 89.06%, crude protein 0.64 - 1.52%, crude fat 3.66 - 4.31%, crude fiber 1.37 - 1.53%, ash 0.57 - 0.61%, carbohydrate 4.28 - 5.69%, zinc 10.27 - 14.83 mg/100g, iron 4.53 - 12.21 mg/100g, phosphorus 180.49 - 218.59 mg/100g, calcium 134.98 - 144.33 mg/100g and magnesium 123.14 - 135.99 mg/100g, respectively. Amongst the two fresh karonda varieties, the highest ascorbic acid content was found in green unripe karonda (17.05 mg/100g) while the highest anthocyanins were found in pink ripe karonda (71.55 mg/100g), whereas the maximum total phenols (311.28 mg GAE/100g), flavonoids (99.76 mg QE/100g) and antioxidant activity (43.00 %) were found in green ripe karonda. Eight products namely powder, chutney, murabba, pickle I, Pickle II, candy, jam and syrup were prepared from each variety. The highest ascorbic acid (41.62 mg/100g) was found in powder made from green unripe karonda, while the maximum anthocyanins (388.59 mg/100g) was in pink ripe karonda powder, whereas the highest total phenols (1593.19 mg GAE/100g), flavonoids (411.71 mg QE/100g) and antioxidant activity (89.94 %) was in powder prepared from green ripe karonda. All the products prepared from pink and green karonda were studied for ascorbic acid, bioactive compounds and antioxidant activity at a storage period of 6 months. The percent loss of antioxidant activity of powder, chutney, murabba, pickle I, Pickle II and candy during storage of six months ranged between 15.88 - 35.38, 20.54 - 61.29, 14.96 - 43.08, 9.83 - 66.78, 18.51 - 71.71 and 19.69 - 41.34% for pink unripe karonda and 13.39 - 31.24, 23.23 - 72.97, 19.41 - 61.61, 14.78 - 63.09, 19.24 - 77.09 and 18.54 - 62.48% for green unripe karonda. While the percent loss of antioxidant activity of powder, chutney, murabba, jam and syrup during storage of six months ranged between 9.44 - 18.08, 15.31 - 40.54, 24.03 - 64.69, 23.99 - 47.58 and 15.12 - 40.05% for pink ripe karonda and 3.24 - 6.19, 9.88 - 56.94, 13.42 - 42.21, 24.99 - 55.25 and 12.42 - 47.19% for green ripe karonda. The loss in antioxidant activity of products was moderate till four months, after which it decreased considerably. The study concluded that the karonda products preserved till four months were packed with bioactive compounds and possessed good antioxidant activity, therefore, can serve as high antioxidant and nutritional rich processed products.ThesisItem Open Access Potential use of wild mulberry fruit through preservation for high antioxidant health products(Punjab Agricultural University, Ludhiana, 2019) Tewari, Archana; Bains, KiranThe present investigation was conducted to assess the suitability of wild mulberry species namely Morus nigra (black), Morus rubra (red) and Morus alba (white) to produce antioxidant rich health products. The moisture, ash, protein, crude fat, crude fiber, iron, zinc, calcium, magnesium and phosphorus were found to be in the range of 72.62 to 76.67%, 2.73 to 3.63%, 3.90 to 6.07%, 0.91 to 1.89%, 2.29 to 5.34%, 4.97 to 6.42 mg/100g, 1.85 to 2.51 mg/100g, 118.37 to 172.06 mg/100g, 60.22 to 238.77 mg/100g and 235.52 to 319.93 mg/100g, respectively in three mulberry species. The total iron was comparable in red (6.42 mg/100g) and black (5.89 mg/100g) but zinc, calcium and magnesium were significantly (p≤0.05) higher in red mulberry in comparison to black and white mulberry species. Amongst the three fresh mulberry species, the highest ascorbic acid content was found in white mulberry (36.07 mg/100g) while the highest total phenols (1671.75 mg GAE/100g), flavonoids (275.55 mg QE/100g), anthocyanins (54.79 mg/100g) and antioxidant activity (81.41%) were found in black mulberry. Six products were formulated from three species of mulberry. The highest ascorbic acid (33.72 mg/100g) was found in dried mulberry made from white mulberry, while the maximum total phenols (2350.84 mg GAE/100g) in leather, flavonoids (238.5 mg QE/100g) in chutney, anthocyanins (42.91 mg/100g) in chutney and antioxidant activity (71.95%) in dried mulberry prepared from black mulberry. All the products prepared from black and red mulberry were studied for ascorbic acid, bioactive compounds and antioxidant activity at a storage period of 8 months. The percent loss of antioxidant activity of jam, chutney, crush, syrup and leather during storage of eight months ranged between 7.39 to 81.71, 23.05 to 79.19, 3.45 to 96.40, 8.44 to 93.80 for red mulberry and 67.74 to 84.70% and 14.41 to 62.67, 10.47 to 63.03, 7.16 to 90.17, 12.07 to 92.83 and 19.19 to 77.70% for black mulberry. The loss in antioxidant activity of products was moderate till four months, after which it decreased drastically. The study concluded that the mulberry products preserved till four months were packed with bioactive compounds and possessed good antioxidant activity, therefore, can serve as high antioxidant health foods.ThesisItem Restricted Dietary Approaches to Enhance the Nutriant Availability from Supplementary Foods(College of Home Science, Punjab Agricultural University, 2009) Neerkamal, Brar; Sadana, B
