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ThesisItem Restricted Status of trace elements and electrolytes in pregnancy induced hypertension and its effect on neonatal health(Punjab Agricultural University, 2023) Himlesh; Grover, KiranThe present study was conducted to assess the prevalence and determinants of pregnancy-induced hypertension (PIH) along with the effect of maternal status of trace elements and electrolytes on neonatal health in Punjab. The prevalence of pregnancy induced hypertension was found to be 8.1 percent which was further observed as gestational hypertension (90%), preeclampsia (7.5%) and eclampsia (2.5%). The history of chronic hypertension (r=0.86), diabetes Mellitus (r=0.38), hypothyroidism (r=0.37), Poly Cystic Ovarian Disease (r=0.22) and family history of hypertension (r=0.22) was observed as the significant (p<0.05) determinants of pregnancy induced hypertension. The comparative assessment of trace elements and electrolytes between normotensive (n=30) and hypertensive antenatal subjects (n=30) conducted in Government Rajindra Hospital, Patiala revealed a significantly (p<0.05) higher mean Systolic and Diastolic Blood Pressure of hypertensive subjects. A significant difference in daily food intake and serum concentration of trace elements (calcium, magnesium, iron, selenium, copper and zinc) and electrolytes (sodium, potassium and chloride) was also observed. The effectiveness of diet counseling was evaluated by selecting two groups of pregnancy induced hypertensive subjects i.e. Experimental (with diet counseling) and Control (without diet counseling). The diet counseling based on Dietary Approaches to Stop Hypertension (DASH) was provided to experimental group for 3 months at a regular interval of 15 days. The findings reported significantly lower Systolic ( 143.8±20.6 vs 150.7±11.4 mmHg) and Diastolic (93.5±3.9 vs 96.8±5.96 mmHg) Blood Pressure in experimental group. The counseling resulted in significantly (p<0.05) higher mean intake of fruits, vegetables, milk and milk products in experimental group. Further, the trace elements levels were also observed to be significantly (p<0.05) higher in experimental group with better neonatal outcome. Hence, nutrition and diet counseling should be provided to all the women of reproductive age group to manage the pregnancy related complications for better health of neonates.ThesisItem Embargo Religious fasting and its effect on metabolic health of adults(Punjab Agricultural University, 2023) Sooch, Jasmine; Grover, KiranA two-phased study was conducted to investigate the effects of religious fasting on metabolic health of adults in Ludhiana, Punjab. The initial phase encompassed the analysis of sociodemographic data and fasting practices of 500 subjects to assess the types of religious fasting prevalent in the age group of 30-40 years. In Phase II, 90 adult females were selected purposively and categorized into: non-fasting (control), once-a-week fasting (Group A), and seasonal fasting (Group B). This phase delved into their dietary intake, body composition, biochemical and anthropometric parameters, physical activity, and meal patterns to evaluate the impact of religious fasting on metabolic health. The results indicated a moderate active lifestyle among the subjects. The BMI categories showed that non-fasting individuals had a higher occurrence of being pre-obese and obese. On fasting days, the intake of food and nutrients was reduced by more than half in both fasting groups, with only carbohydrate and vitamin C intake being adequate. Fasting groups showed enhanced metabolic markers, with increased HDL-Cholesterol, decreased total cholesterol, optimized VLDL-Cholesterol, and stable blood glucose levels during fasting. The study suggested that religious fasting, especially the seasonal fasting, provide metabolic health benefits and has the potential to mitigate risk factors. However, individual outcomes were observed to vary based on dietary choices and other intrinsic factors. The study underscores the significance of maintaining a balanced diet during fasting periods and the imperative of seeking medical consultation before embarking on such regimens.ThesisItem Embargo Optimization of low glycemic index meals for diabetic patients using key food ingredients(Punjab Agricultural University, 2023) Sharma, Vibhuti; Bains, KiranThe present study was carried out to optimize low glycemic index meals for diabetic patients using key food ingredients. The dietary survey was carried out on 100 diabetic men and women in the age group of 40 to 60 years. The representative samples of a lunch meal of the subjects were collected to determine resistant, digestible and total starch, proximate principles, total, soluble and insoluble dietary fibre, and in vitro Glycemic Index (GI). Ten meal combinations were optimized by using key foods namely multigrain chapati, whole mungbean daal, spinach vegetable preparation, bottle gourd vegetable preparation curd and salad and nutritionally analyzed. Higher waist to hip ratio was observed in 63.4% of men and 59% of the selected diabetic men and women, whereas, 70.7 and 56.4% of men and women had Body Mass Index more than the cut off value of 23 kg/m2. The total cholesterol, LDL-C, triglycerides, systolic blood pressure and diastolic blood pressure was high i.e. more than the cut-off values among 56.1, 65.9, 61.0, 56.1 and 63.4% of the selected diabetic men while the corresponding values for women were 35.9, 51.3, 41.0, 61.5 and 48.7% while 63.4% of men and 46.2% of women had lower HDL-C values. The representative meals of diabetic men and women were high in Glycemic Index (70.95) and Glycemic Load (53.47). High GI (GI: >70) meals were consumed by 71.5% of diabetics while 28.5% of them were consuming moderate GI meals (GI: 56-69). The meal combination comprising of multigrain chapati +whole mungbean daal + spinach vegetable preparation + curd + salad had the highest dietary fibre content, the values of insoluble, soluble and total dietary fibre being 16.56, 4.65 and 21.24g, respectively. The average blood glucose response at 0, 30, 60, 90 and 120 minutes after the ingestion of this meal combination was 62.8, 63.3, 76.2mg/dL, respectively, the corresponding values for standard glucose were 79.8, 141.4, 147.0, 124.7 and 112.7 mg/d. The in vivo Glycemic Index of the optimized meal combination was 49.81 which was much lower than the habitual meals of the studied population. All other optimized combinations were also in the low Glycemic Index (GI) foods category (55 or less) with low Glycemic Load (10 or less), hence, offer meal choices to the diabetic patients and are culturally acceptable in terms of practices and preferences.ThesisItem Restricted Efficacy of iron fortified jaggery cubes to improve blood haemoglobin levels of anemic women(Punjab Agricultural University, 2022) Rana, Urvashi; Bains, KiranThe study was carried out to determine iron status of women in reproductive age (15-45y) from low and lower middle-income households of Balachaur, district Nawanshahr, Punjab followed by a supplementation trial of iron fortified jaggery cubes to anemic women for a period of 12 weeks to determine the efficacy of iron fortified jaggery cubes for improving blood iron parameters of the anemic subjects. The subjects (n =100) were divided into two groups on the basis of their age, i.e. Group I (15-30y) and Group II (31-45y).The mean hemoglobin of the subjects was 10.34/dL. Iron deficiency anemia was prevalent in 82.5% of the subjects. Paleness of skin, breathlessness on exertion and fatigue was found in 45-55% of the subjects. Body weight, Body mass index and waist to hip ratio was significantly (≥0.001)higher in older age group, the values were higher than the reference values. The consumption frequency score (out of 10) of ascorbic acid rich fruits i.e. lemon 1.83-2.50; Orange/kinnow 2.00-2.33; guava 1.90-2.23 and amla 0.25-0.35 was quite low while intake of egg and flesh foods was negligible (CFS 0.10-0.55) The CFS of tea was quite high (7.888.33). CFS of jaggery was much lower (2.13-2.88) in comparison to white sugar (8.15-9.00). The lower daily intake of iron (54.5 to 57.1% of EAR) and ascorbic acid (48.8 53.6% of EAR) showed the need of improving iron content of the diets of women.Higher intake of polyphenols that is probably from high tea consumption in the subjects was significantly but negatively (p = -0.208, -0.195 and -0.211) correlated with blood hemoglobin, PCV and MCHC of the subjects. On the other hand, higher intake of phytates was associated with lower MCHC (r = -0.210). Iron fortified jaggery cubes had 19.9 times higher iron content with significantly (p=0.008) higher in vitro iron bioaccessibility (9.11%) along with higher overall acceptability score (8.2 out 0f 9.0) in comparison to unfortified jaggery. The daily intake of both sugar and jaggery was 18.9-27.25g which offers an opportunity to replace sugar with iron fortified jaggery. The daily supplementation of 25 g of iron fortified jaggery cubes improved the blood Hemoglobin, Mean Corpuscular Hemoglobin and Mean Corpuscular Hemoglobin Concentration by 2.95, 3.09 and 7.27% over the period of 12 weeks, therefore, jaggery fortification with ferrous ammonium citrate salt can be considered an appropriate strategy to reduce iron deficiency anemia among the targeted vulnerable groups.ThesisItem Restricted Organoleptic and nutritional evaluation of bakery products incorporated with foxnut (Euryale ferox) powder(Punjab Agricultural University, 2022) Kapoor, Surbhi; Amarjeet KaurThe present study was based on the development of bakery products incorporated with foxnut (Euryale ferox) powder and their organoleptic and nutritional evaluation. Four bakery products were prepared by incorporating foxnut powder at levels ranging from 10-25 per cent with refined flour. The developed products along with their respective control samples were organoleptically evaluated using nine-point hedonic scale and were nutritionally analysed by using standard methods. Foxnut incorporated bakery products namely cake, cookies, bread and doughnuts were found to be highly acceptable at 20, 25 12.5 and 12.5 per cent level of incorporation of foxnut powder along with refined flour having overall acceptability scores of 8.2, 8.6, 7.9 and 7.5 respectively. The developed products have resulted in significant increase in nutrient content in term of crude protein, fiber, total ash and minerals and a significant decrease in fat content. The calcium, potassium, iron, magnesium, sodium and phosphorus content of developed products ranged from 15.75-36.83, 18.39-39.72, 0.53-1.73, 7.83-18.53, 32.62-72.61 and 17.33-40.08 mg per 100g, respectively. Total phenols and flavonoid content of the developed products ranged from 26.36-52.05 mg GAE/100g and 20.54-43.43 mg QE/100g respectively. The incorporation of foxnut powder in bakery products also resulted in an increase in antioxidant potential in terms of DPPH, reducing power, metal chelating and ABTS. Hence, it is inferred from the results that the incorporation of foxnut powder in bakery products may serve as a useful alternative for developing bakery products possessing better functional and nutritional properties to meet the consumers’ demand for healthier foodThesisItem Restricted Potential utilization of wild melon (Cucumis melo spp.) for antioxidant rich products.(Punjab Agricultural University, 2022) Prabhdeep Kaur; Harpreet KaurThe nutritional composition of physiological mature, but unripe wild melon was analysed and it was found that moisture, crude protein, crude fat, crude fibre, ash and available carbohydrates was 87.75% 1.67%, 1.49%, 1.85%, 0.48%, 4.12% respectively. The calcium, iron, zinc and phosphorus were found to be 44.01, 1.72, 0.52, 26.81 mg/100g respectively. Wild melons are considered to possess significant antioxidant, anti-inflammatory and analgesic value. The antioxidant activity of wild melon was 9.85 and 9.58% by DPPH and ABTS, respectively. The total phenolic, flavonoid, alkaloid and ascorbic acid content of fresh wild melon was found to be 67.16 mg GAE/100g, 33.27 mg QE/100g, 7.67 mg/100g, 32.46 mg/100 g, respectively. In wild melon fruit, the total dietary fibre (TDF), soluble dietary fibre (SDF), and insoluble fibre (IDF) content was 2.69, 2.24, and 0.45 g/100g, respectively. The antioxidant activity of oven and shade dried wild melon fruit chunks was 64.27 and 66.19%, respectively (DPPH method). Shade dried chunks had higher antioxidant activity than oven dried chunks. The antioxidant activity by ABTS method showed a similar trend, with percentages of 62.19 and 64.40, respectively. Total phenols, flavonoids, alkaloid and ascorbic acid content in freshly prepared wild melon oven dried and shade dried were 432.29 and 451.34 mg GAE/100g, 189.52 and 223.61 mg QE/100g, 49.09 and 51.53 mg/100g, 77.75 and 64.79 mg/100g, respectively. Seven products namely jam I (with seeds unblanched), jam II (with seeds blanched), jam III (seedless unblanched), chutney I (with seeds), chutney II (without seeds), chutney III (fresh chutney powder) and pickle were prepared from wild melon. All the prepared products were evaluated for sensory properties, proximate composition, antioxidant potential, ascorbic acid, bioactive compounds, sugar and dietary fibre content. The developed products were also studied for the sensory parameters, antioxidants and bioactive compounds at one month interval during storage period of three months. The percent retention of antioxidants during storage of three months in jam I, jam II and jam III ranged between 94.47-43.65%, 83.03-36.23% and 88.73-59.50%, respectively, while in case of chutney I, chutney II and chutney III, it ranged between 92.38-49.45%, 82.06-47.63% and 88.73- 59.50%, respectively. Furthermore, in pickle, the percent retention ranged between 96.27- 60.10 %. The study concluded that wild melon products with high antioxidant content can be marketed to health-conscious consumers, expanding the use range of wild melon fruit in the form of health products.ThesisItem Embargo Dietary immunity boosters in relation to severity of novel corona virus (SARS-CoV-2) among elderly patients(Punjab Agricultural University, 2023) Rajni; Bains, KiranA research study to assess the impact of dietary immunity boosters in relation to severity of novel corona virus (SARS-CoV-2) among 100 elderly patients males and females (above 60 years of age) was conducted in two districts (Hisar and Jind) of Haryana. Fifty subjects from each district (25 males and 25 females) recently recovered from COVID were selected. The nutritional status and the intake of immunity boosters was assessed using a pre-tested questionnaire. The weight and BMI of the selected subjects was higher than the normal values. 66 % males and 68 % females belonged to obese category I. There was quantitative inadequacy of cereals, pulses, green leafy vegetables, roots and tubers, other vegetables and fruits. The intake of fats, milk and its products was highest than the recommendation in both the groups. The diets were also inadequate in nutrients like protein, calcium, iron, zinc, magnesium, vit. D, vit. A as the average daily intake of these nutrients met less than 85 % of the RDA’s. The COVID affected the physical activity, sleeping pattern and dietary habits of the subjects. Commonly consumed natural immunity boosters were garlic, turmeric, aloe vera, coconut water, green cardamom and ginger. Garlic and turmeric was the most commonly used immunity boosters with consumption frequency score of more than 5.00. A significant correlation was found between consumption of natural immunity boosters and severity of COVID-19 i.e. r=-0.268* in aloe vera, r=-0.258** in turmeric, r=-0.071**in garlic. Fever, dry cough, body pain, sore throat, headache, loss of taste, loss of smell and shortness of breath were the most common signs of COVID-19 infection in majority of the subjects. Nutritional supplements like vitamin D3 were taken by the subjects before and during COVID. Majority of the subjects both males and females were fully vaccinated by covishield vaccine. The study recommends that the dose and source of immunity boosters should be taken care off to get maximum health benefits.ThesisItem Restricted Fatty acid profiling of bakery products available in market(Punjab Agricultural University, Ludhiana, 2022) Prabhjot Kaur; Choudhary, MonikaFifty bakery products were evaluated for their fatty acid profile and oxidative stability. The products were selected on the basis of the survey conducted on which was conducted on a total 200 subjects. The selected subjects were further divided in to two groups namely Youth (Age between 15-34 years) and Older Adults (Age between 35-60 years) having 100 subjects in each and their behavior in context with purchase and consumption of the bakery products was assessed. Further, complacency of nutrients was evaluated by selecting 15 packaged baked foods with nutrition claim and analogous food without any claim. The findings of the study revealed that the average consumption of white bread was 36.60±0.71 g on a weekly basis by the majority of the subjects (61%). The majority of the respondents (50%) consumed 21.51±0.23 g of biscuits once a day. Cookies were consumed by 60 percent of the respondents on weekly basis with an average intake of 27.71±1.22 g. Price and deliciousness were the major influential factors for purchasing most of the bakery products and were kept on first and second rank. Fatty acid profiling of the bakery products revealed that decanoic acid, palmitic acid and myristic acid were the major saturated fatty acids (SFA) observed in breads. Palmitic acid was the major SFA found in all the biscuits. The range of palmitic acid in all the sweet biscuits lied between 42.95±0.81 to 58.13±1.68 percent. Caprylic acid was the major SFA among all the cakes and pastries from different bakeries. The range of caprylic acid lied between 27.17±0.39 to 57.29±0.46 percent. The results revealed that free fatty acids and peroxide value of all the products were found in permissible limits during storage period. In terms of complacency, all the selected products were found compliant with respect to nutrition claim but, the values of the nutrients obtained through laboratory analysis did not meet the claimed values on nutrition label.ThesisItem Embargo Vitamin D profile and bone health of people engaged in office jobs as affected by dietary and lifestyle factors.(Punjab Agricultural University, Ludhiana, 2023) Mahajan, Charvi; Singla, NeerjaThe present study was conducted to evaluate the relationship of dietary and lifestyle factors with the vitamin D status and bone health of adult men and women who were engaged in office jobs and stay mostly indoors. One hundred (100) subjects in the age group of 30-50 years comprising of 50 males and 50 females, who were working in the offices from 9am5pm, were selected. All the selected subjects were found deficit in vitamin D with serum vitamin D values in the range <20ng/ml. Majority of the subjects (81%) had dark skin color (Type V) which could be one of the reasons for lower vitamin D status. Subjects spent most of their time indoors (7hours) by virtue of their work profile, due to which their sun exposure index (SEI) was quite low i.e., 3.3% hour/day as compared to cut-off value of 17.7% hour/day which might be one of the reasons for vitamin D deficiency (VDD). More than fifty percent of subjects (55%) consumed vegetarian diets while none of them were consuming foods fortified with vitamin D due to due to lack of knowledge and inaccessibility of fortified foods. Higher proportion of vegetarian diets and inaccessibility of fortified foods could precipitate VDD. Percent adequacy of milk and milk products was quite high (175% among males and 131% among females) due to higher consumption of tea during winters. Sedentary lifestyle pattern among the selected subjects results in higher Body Mass Index (BMI) which could negatively affect vitamin D status. Atmospheric factors such as UV index (<3) and latitude (<35ºN) during winters could not be sufficient enough for vitamin D absorption. Moreover, UV-B rays get attenuated due to ‗Asian Brown Cloud‘ during months of November- April making sun exposure inadequate for synthesizing vitamin D inspite of the fact that subjects were exposing themselves to sunlight for optimum time (10-30 minutes).
