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2012 - 20155
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Subject: Food Science and Nutrition × Start date: 2012 ×
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Now showing 1 - 5 of 5
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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
    Physico-Chemical Characteristics and Value Addition for Tamarind Fruits of Different Clones
    (UAS, Dharwad, 2012) Takhellambam Ranjita Devi; Pushpa Bharati
    A study was carried out to analyze the physico-chemical characteristics and value addition for tamarind fruits of different clones. The storage practices of tamarind at household level were documented through survey of 60 households from rural and urban Dharwad. Fourteen released (NTI-14, NTI-79 and PKM-1) and prereleased (NTI-84, NTI-80, NTI-77, NTI-32, NTI-31, NTI-19, NTI-15, NTI-5, SMG- 13, SMG-4, TKA-1) tamarind clones were obtained from department of Farm Forestry, University of Agricultural Sciences, Dharwad. Polythene pouches, plastic boxes as well as earthen pots respectively were common storage containers in rural and urban households. Most of the rural and urban respondents used tamarind daily for the preparation of sambar. Chigali (90.00%) and tokku (80.00%) was commonly known product to rural and urban respondents. The clone NTI-19 was having the maximum weight of fruit (28.20g), seed (0.93g) and pulp weight (11.86g) while NTI 14 had highest pulp seed ratio (2.35g). Higher moisture was recorded by NTI-15 (20.31%) while titratable acid (14.40%), tartaric acid (16.92%) and total soluble solids (26°B) were observed in NTI-84. The pH content of the clones ranged from 3.0 to 3.3. Total sugar (51.97mg/100g) and non reducing sugar (36.42 mg/100g) was more in NTI-79. Throughout the storage period, there was increase in the moisture content, titratable acidity and tartaric acid of the fruit, with darkening of colour. The period of storage and storage condition significantly influenced the pH, TSS and titratable acidity of the extracted pulp during storage. Appearance and colour, aroma, taste and overall acceptability of both sweet and spicy tamarind chutney of different clones were scored between like moderately to very much and like moderately respectively. The clone NTI 79 had maximum yield of both the product. Sweet chutney was highly compared to spicy after storage. During storage, though sensory scores decreased the product was acceptable with score of like slightly.
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    ThesisItemOpen Access
    Fermented Product of Little Millet and Application of This Technology in Catering
    (UAS, Dharwad, 2012) Deepa M. Madalageri; Nirmala B. Yenagi
    A study was conducted in the Department of Food Science and Nutrition to study the fermented product of little millet and application of this technology in catering. The physico-chemical changes in the little millet paddu batter and quality attributes of paddu with various processing treatments like proportion of cereal and pulse, variation in duration of soaking and fermentation; in comparison to rice paddu the nutritional, functional, microbial and sensory attributes of optimized preparation of processing condition of little millet paddu; physicochemical characteristics of little millet varieties, batter and quality attributes of paddu and the feasibility and acceptability of introduction of optimized little millet paddu preparation were evaluated. The optimum processing condition for preparation of little millet paddu was 6:1 proportion (little millet to pulse). Soaking the ingredients for 6 h and fermenting the batter for 14 h gives the highly acceptable paddu. Little millet paddu was highly nutritious than rice paddu and did not show significant difference in the scores of sensory attributes. Significant difference in the microbial population was observed between little millet and rice with irrespective of the duration of fermentation of batter. Leuconostoc mesenteroides, Lactobacillus spp. and yeast dominated the fermentation process among all the microorganisms. In little millet paddu yeast were observed whereas in rice paddu bacteria were present. E coli were absent in both the paddu. Physico-chemical characteristics of fermented batter prepared from two local varieties did not show any significant differences, however the significant variation was observed for physical characteristics of paddu and sensory attributes. The acceptability of little millet paddu by college students and staff was rated as excellent, when it was introduced at commercial level at institutional food catering centres. Food business of fermented paddu was found to be profitable and the return per rupee spent on little millet paddu was Rs. 1.49.
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    ThesisItemOpen Access
    Impact of Soya Based Health Food and Nutrition Education on Climacteric Symptoms of Post Menopausal Women
    (UAS, Dharwad, 2012) Almas Nadaf; Usha Malagi
    An investigation was undertaken with an objective to assess the nutrition status, develop suitable teaching material, and assess its impact on knowledge of post menopausal women. The impact of soya based health food was assessed on post menopausal health of women. Thirty eight post menopausal women experiencing climacteric symptoms were purposively selected for the study and assessed for nutritional status, anthropometric profile, dietary intake, biochemical parameters and knowledge level. Presence of climacteric symptoms and knowledge level were recorded by using pretested questionnaire. Suitable education materials were developed that included flash cards, album, posters, folders, pamphlets for menopausal health of women. The women were randomly assigned to food intervention group and education intervention group with 12 each in each group and equal number of them were age matched and considered as control group. About 40g/d of soya health food was given to food intervention group and phase wise nutrition education was given to the education intervention group for a period of 90 days. The results showed that majority of them had high BMI and high WHR category (65.78%). Significant improvement was observed in food intervention group for total cholesterol (from 213.5 to 194.14mg/dl), HDL-C (44.45 to 46.05mg/dl) and LDL-C (136.96 to 119.37mg/dl). Reduction in mean menopausal symptom scores was observed in food intervention group (from 19.84% to 18.61%) and education intervention group (from 13.75% to 10.50%). Significant improvement in knowledge score was observed in education intervention group (from 15.66% to 22.75%).Thus, soya based health food is useful in reducing menopausal symptom scores, lipid profile and nutrition education is useful in improving the knowledge level of post menopausal women.
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    ThesisItemOpen Access
    Storage quality of little millet (panicum miliare ) and diversification of utilization of little millet through hydrothermal and baking technologies
    (UAS Dharwad, 2013) Mamata Mannuramath; Nirmala Yenagi
    The study was undertaken to evaluate local cultivars (Malli savi and Kari savi) and high yielding varieties (Sukshema, COSa-(4) and JK-8) for physico-chemical and nutritional qualities and to develop of value added little millet products through hydrothermal and baking technologies. The local cultivar Malli savi was found to be superior followed by high yielding variety Sukshema. The storage of local cultivar of little millet for duration of 18 months exhibited better nutritional, milling and cooking qualities. The significant changes were observed for protein content, total dietary fiber total phenols and phytic acid content during storage. Significant decline was also observed for in vitro protein digestibility, in vitro starch digestibility, amylose, soluble amylose, swelling power, solubility and soluble proteins. The hydrothermal treatment with initial soaking temperature of 700 C for 3 hr and steaming at 1100 C for 20 min was found to be optimum with improved head rice yield (92.39 %) with lower breakage (0.98%). Hydrothermally treated little millet rice was translucent shiny, firm, fluffy and non sticky. These characteristics were preferred properties by the consumer. Hydrothermal treatment improved the nutritional profile and enhanced therapeutic property, processing quality and shelf life. Incorporation of little millet at 10 and 30 per cent was organoleptically acceptable and enhanced the nutritional profile by increasing dietary fiber, iron, zinc, copper and phosphorus by 19, 94, 29, 70 and 28 per cent respectively. The study concludes that economic value of the local staple cereal can be enhanced through suitable technologies as therapeutic food and little millet has potential of designing basic functional food for better health.