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ThesisItem Open Access NUTRITIONAL STATUS AND MENTAL HEALTH OF NURSES(University of Agricultural Sciences Dharwad, 2015-06) PANCHAMI GIRISH SHANBHAG; Dr. (Mrs.) USHA MALAGINurses 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.ThesisItem Open Access Physico-Chemical Characteristics and Value Addition for Tamarind Fruits of Different Clones(UAS, Dharwad, 2012) Takhellambam Ranjita Devi; Pushpa BharatiA 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.ThesisItem Open Access Fermented Product of Little Millet and Application of This Technology in Catering(UAS, Dharwad, 2012) Deepa M. Madalageri; Nirmala B. YenagiA 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.ThesisItem Open Access Impact of Soya Based Health Food and Nutrition Education on Climacteric Symptoms of Post Menopausal Women(UAS, Dharwad, 2012) Almas Nadaf; Usha MalagiAn 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.ThesisItem Open Access Impact of Nutrition Education on Knowledge and Practice of Iodine Deficiency Disorder (IDD), Dharwad Taluk, Karnataka State(UAS, Dharwad, 2011) Aruna Timmapur; S.J. KarakannavarThe study on impact of education intervention on knowledge and practice of iodine deficiency disorder (IDD) was conducted in Dharwad taluk in 2010-2011. Members of SHG from rural and urban area (N=240) were sample for study. The sub sample of 120 was selected for education intervention. Education tools like folder, booklet and video CD on IDD were developed in local language. They were educated for a period of two months at the interval of 15 days. The urban women achieved significantly higher mean knowledge scores on the awareness, prevention and treatment aspects of IDD. The urban women had higher knowledge score regarding IDD (32.46±7.38) than the rural women (30.17±7.38). Rural and urban woman had very less knowledge regarding causes of IDD. It was observed that almost half of urban women (45.00%) were under high practice category whereas around one forth of rural women (26.70%) was in this category. Almost all urban (99.20%) and more than half of rural women (60.00%) were using iodised salt. Almost half of urban (48.30%) and one third of rural women knew that iodised salt provides iodine. One third of rural women (30.00%) were using unpacked crystalline salt for daily consumption when compared to urban women (0.83%). Nutrition education made an impact in improving knowledge among both rural and urban women significantly. A good improvement was observed on familiarity with the term iodine and essentiality of iodine, goiter. About 20.00 per cent of increase was seen in knowledge regarding causes of IDD. There was increase in knowledge score regarding use of iodised salt (rural from 38.30 to 83.30%, urban from 75.00 to 98.30%).ThesisItem Open Access Development of Foxtail Millet Based Breakfast Muffin(UAS, Dharwad, 2011) Ashwini Garwadhiremath; G.S. SharadaFoxtail millet (Setaria italica) is one of the important small millets. Compared to cereals, this millet has several desirable nutritional attributes, such as dietary fiber, protein, trace elements and phytochemicals. In the present investigation foxtail millet based breakfast muffin was developed and evaluated for its nutrient adequacy. The foxtail millet based muffin was standardized for optimum addition of foxtail millet flour to refined wheat flour, sugar, fat, egg and baking powder by varying quantity and evaluated organoleptically for acceptability of suitable proportion by semi-trained panellists. The developed muffin was enriched by addition of dehydrated papaya powder at different levels and assessed for proximate composition, trace elements and total -carotene content. Shelf-life was assessed for moisture, free fatty acids and organoleptic characteristics. The developed millet muffin was tested for acceptability of consumers in comparison with refined wheat flour muffin. Standardization trials indicated that foxtail millet flour could be incorporated at 50 per cent and 5 per cent decrease in fat in the standard recipe and further enriched with 10g of papaya powder, to yield acceptable breakfast muffin. Nutrient analysis revealed that, the moisture, protein, fat, ash, crude fiber and carbohydrate contents of refined flour breakfast muffin was 24.95, 12.87, 24.80, 0.67, 0.11 and 36.59 per cent respectively. Replacement of foxtail millet flour significantly increased the nutrient composition of breakfast muffin. Foxtail millet muffin was found superior nutritionally compared to refined wheat flour muffin as it increased the protein, crude fiber and mineral contents by 12.5, 90 and 28 per cent respectively. Copper zinc and iron contents increased by 34.5, 24.5 and 49.9 per cent respectively. Further enrichment of foxtail millet muffin with dehydrated papaya powder significantly increased the copper, zinc, and iron by 30, 5 and 41 per cent respectively. The total carotene content of refined wheat flour breakfast muffin was 124.60 μg/100g, with incorporation of foxtail millet flour and enriched with papaya powder, the total -carotene content increased by 93% (291.36 μg/100g.). The developed foxtail millet based breakfast muffin possessed the shelflife of 4 days. The enriched foxtail millet breakfast muffins were liked very much by the consumers. Thus, local underutilized small grains can be incorporated to enrich the nutritional quality of convenient foods.ThesisItem Open Access Nutritional Status and School Adjustment of Juvenile Diabetics(UAS, Dharwad, 2011) Priya Wadawadgi; Kasturiba B.An investigation on the “Nutritional status and school adjustment of juvenile diabetics” was undertaken in the year 2010-2011 to record the prevalence of juvenile diabetes in Hubli and Dharwad cities according to registry, to assess the nutritional status in terms of anthropometry and nutrient adequacy. School adjustment was assessed in terms of social, emotional, educational adjustment, by a scale developed by Sinha and Singh (1997), academic performance and participation in extracurricular activities was assessed by a structured questionnaire. Thirty juvenile diabetics aged below 18 years were selected randomly, equal number of age, gender and region matched subjects served as controls. The study revealed that there is an increasing incidence of type I diabetes in children, growth is retarded in diabetic children and belonged to underweight category (40%) due to lower adequacy of nutrients, imbalanced intake of nutrients and poor metabolic control. Poor metabolic control was evident in higher percentage of diabetics as evidenced by FBG (63.33%) and PPBG (76.66%). Life style changes such as insulin therapy, frequent visits to clinics, making suitable food choices, frequent missing of schools, make juvenile diabetic children different from the normal peer group and thus resulting in lower academic achievement and poor social, emotional and educational adjustment. Doctors, dieticians and parents have to play a significant role in tackling these problems. Hence, education regarding nutrition, coping skills, treatment adherence and control of disease, psychological interventions can be imparted to the children with diabetes and their parents so that they can lead a healthy and normal life as that of their peers.ThesisItem Open Access Awareness Creation and Efficacy Testing of Omega 3 Fatty Aicd Rich Food(UAS, Dharwad, 2011) Sneha Shet; Barathi V. ChimmadOmega 3 fatty acids are polyunsaturated fatty acids essential for growth, development, health and reduce risks of metabolic disorders. A study was conducted to create awareness about significance of omega 3 fatty acids among 103 urban women (20–70 years) from five different locations of Dharwad. Efficacy of omega 3 enriched food on lipid profile of 12 hyperlipidemic women volunteers was tested through dietary intervention of 90 days. Nutrition education materials viz., booklet, pamphlet, charts and power point slides depicting significance of omega 3 fatty acids were developed in both English and Kannada language. Education sessions included lectures, discussions, demonstrations and exhibition. Two educational sessions were conducted with an interval of 15 days. Omega 3 rich foods viz., chapathi, laddu, and chutney powders incorporating flaxseed (Linum usitatissimum) a richest plant source of omega 3 fatty acid (22.8g/100g) were promoted in daily diet. Gain in knowledge was evaluated using an open ended questionnaire. Results indicated a significant gain in knowledge, besides a positive change in terms of omega 3 fatty acid enrichment of diets among the respondents. Omega 3 fatty acid rich chapathi was the most acceptable (67.98%). Dietary intervention with omega 3 rich chapathi among hyperlipidemics revealed significant reduction in total cholesterol (12.20%), triglycerides (15.29%), low density lipoprotein cholesterol (13.85%), very low density lipoprotein cholesterol (12.00%). High density lipoprotein cholesterol increased by 3.41 per cent. The decrease in ratio of TC: HDL-C (15.00%) and LDL-C: HDL-C (17.20%) were observed. The systolic blood pressure decreased by 7.83 per cent after intervention. The study indicated beneficial impact on knowledge gain and improvement of lipid profile.ThesisItem Open Access Educational Strategies to Improve the Nutritional Status of Pregnant Women of Hubli Rural and Its Outcome(UAS, Dharwad, 2011) Annapurna Sangalad; Pushpa BharatiA study was carried out among 77 pregnant women (46 in I-trimester and 31 in II-trimester) from four villages of Hubli taluk of Dharwad district to test the impact of educational intervention on nutritional status and pregnancy outcome. Nutritional status was assessed before and after nutrition education (six sessions of 1 to 2½ hours). Mean height, weight and MUAC of subjects were 149.40 and 149.96cm; 43.28 and 46.89kg; 22.73 and 23.43cm, in I and II trimesters respectively. According to BMI 47.83 and 42.39 per cent subjects in I and II trimesters respectively were normal, while 97.83 and 90.32 per cent were suffering from anemia. After intervention, mean weight and MUAC increased from 43.34 to 48.21kg and from 23.5 to 24.87cm respectively while, such an increase was not evident in control group. The average gain in weight in experimental and control groups was 4.71 and 2.56kg. Hemoglobin content increased from 9.46 to 9.90 after education in experimental group with a reduction in anemia from 94.74 to 89.47 percent, whereas negative shift was observed in control group. Consumption of cereals, roots and tubers, GLVs, fruits and milk increased in women receiving education. Significant enhancement in the intake of energy and blood forming nutrients was observed in the women of experimental group, as against lower increase in control group. Before education, 42.11 per cent of the women never consumed IFA tablets while, after education 42.11 per cent of the women consumed 91to 100 tablets followed by 39.25 percent consuming 51 to 90 tablets. In control group 48.72 per cent consumed less than 50 tablets, no change was observed after three months. The birth weight of infants was 3 kg in experimental group and 2.52kg in control group.