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2010 - 20152
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Subject: Food Science and Nutrition × End date: 2015 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    NUTRITIONAL STATUS AND MENTAL HEALTH OF NURSES
    (University of Agricultural Sciences Dharwad, 2015-06) PANCHAMI GIRISH SHANBHAG; Dr. (Mrs.) USHA MALAGI
    Nurses represent an important component of health care. Shift duties among nurses induces stress and interrupts the regular eating pattern. The present study was undertaken with an objective to assess the nutritional status and mental health of nurses. The sample of 150 each were selected from private and government hospitals which included 230 females and 70 males in the age group of 21-50 years. The general information, dietary pattern, frequency of consumption of foods, nutrient intakes and nutrition knowledge was collected through pre-structured questionnaire. Anthropometric measurements, hemoglobin levels and mental health were assessed using standardized methods. The results of the study revealed that majority of the nurses had high BMI and female nurses were abdominally obese (97.39%). The intake of foods were lower than the suggested balanced diet except for the intake of fat. The intake of macronutrients was adequate and that of micronutrients was poor. More number of females were categorized into mild anemia compared to males (34.78 vs 14.28%). Highest percentage of nurses had average (46.66%), followed by good (37.34%) and poor (16%) mental health. Nutritional status index of nurses was positively correlated to mental health status. One third of nurses had low (34%) and about one fourth had medium knowledge scores (26%). Nutritional knowledge of nurses was significantly associated with age and education level of nurses. The shift work, poor intake of micronutrients, protective foods and higher fat intake has led to higher BMI and abdominal obesity among nurses. Thus there is a need to educate nurses to improve their nutritional status and knowledge.
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    ThesisItemOpen Access
    Formulation of little millet (Panicum millare) based composite mix and its quality evaluation
    (UAS, Dharwad, 2010) Shaila Kurrahatti; Pushpa Bharathi
    The present investigation was undertaken in the Department of Food Science and Nutrition, University of Agricultural Sciences, Dharwad. Composite mixes were developed using little millet or cereals (wheat, rice and sorghum), pulses (green gram dhal and bengal gram dhal), oilseed (peanut) and green leafy vegetables (amaranthus or chakramuni) by employing roasting and dehydration techniques. Out of six formulations tried four mixes had amaranthus or chakramuni leaves and two contained garden cress seeds. The formulated mixes were tested for physical characteristics, nutrient composition, In vitro Protein Digesibility (IVPD), In Vitro Starch Digesibility (IVSD) acceptability and shelf life mix in aluminium laminated pouches for a period of six months at ambient temperature. Higher proportion of particles (59.89-72.82) in all six formulations were of 180-250μ. Little millet mixes had significantly higher swelling power (4.77-5.44g/g) and dispersability (78.15- 79.25%). Multigrain mixes possessed higher moisture (5.67%), protein (14.85%) and ash (2.14%) compared to little millet based mixes (5.58, 13.79 and 2.03%). Crude fat (7.60%), carbohydrates (70.12%) and energy (404 Kcal) content were higher in little millet based mixes. Amaranthus incorporated mixes had higher iron content (6.61-8.76mg/100g). Multigrain mix with amaranthus had better IVPD (70.4%) and IVSD (115.56mg glucose/g). Little millet based mix possessed higher total (16.55%) and insoluble (11.25%) fiber, while multigrain mix had higher soluble fiber (6.45%). Little millet mix had excellent shelf life to 60 days, while multigrain mix had storage life of 105 days with better sensory scores. Though there was increase in moisture and peroxide value during storage, the increase was within the permissible limits of BIS (10% and 10meq/kg fat respectively). Little millet mix with amaranthus leaf powder was highly appreciated in the form of thalipattu and laddu by a panel of judges. It can be concluded that little millet can be utilized in the form of composite mix similar to multigrain mix.