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Chaudhary Charan Singh Haryana Agricultural University, Hisar
Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.
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ThesisItem Open Access Development and evaluation of malted sorghum based weaning foods(CCSHAU, 2016) Varsha Kumari; Sindhu, Sangeeta ChahalIn the present study, malted sorghum based composite flours were developed using blanched mungbean/soybean flours and blanched banana flour. Composite flours were developed by using malted sorghum at three levels, namely, 60, 50 and 40 per cent. It was supplemented with either blanched mungbean (20,30 and 40 % respectively) or blanched and dehulled soybean flour (20,30 and 30 % respectively).Blanched banana flour was used at 20 per cent level in all three sorghum-mungbean composite flours; while it was used at 20,20 and 30 per cent in three respective sorghum-soybean composite flours. Bulk density of developed composite flours varied from 0.95 to 0.97g/ml. Water absorption capacity varied from 2.01 to 2.40g/g. In sorghum-mungbean-banana composite flours, the moisture content varied from 4.58-5.20 per cent; crude protein varied from 11.64-15.18 per cent; crude fat varied from 1.38-2.44 per cent; crude fibre varied from 2.13-3.82 per cent; ash varied from 2.00-2.29 per cent; total carbohydrate varied from 80.33-81.79 per cent and energy content varied from 389.78-396.66 Kcal.Total soluble sugars varied from 2.12-6.30 per cent; reducing sugars varied from 1.02-1.40 per cent; non reducing sugars varied from 1.11-4.90 per cent and starch varied from 30.75-31.94 per cent. The in vitro protein digestibility varied from 39.30-43.30 per cent, while the starch digestibility varied from 33.91-43.47 mg maltose released/g. The per cent extractability varied from 79.65-82.33 per cent for phosphorus; 76.61-76.92 per cent for calcium; 65.81-66.34 per cent for iron and 83.70-86.31 per cent for zinc. Total lysine content varied from 5.50-6.88 g/16g N. In sorghum-soybean-banana composite flours, the moisture content varied from 3.70-4.38 per cent; crude protein varied from 15.52-18.50 per cent; crude fat varied from 3.45-5.31 per cent; crude fibre varied from 2.08-4.04 per cent; ash varied from 2.39-2.52 per cent; total carbohydrate varied from 70.78-76.56 per cent and energy content varied from 399.37-403.29 Kcal. Total soluble sugars varied from 1.51-4.15 per cent; reducing sugars varied from 0.86-1.10 per cent; non reducing sugars varied from 0.68-3.05 per cent and starch varied from 23.86-28.04 per cent. The in vitro protein digestibility varied from 34.53-36.03 per cent, while the starch digestibility varied from 26.61-38.56 mg maltose released/g. The per cent extractability varied from 70.29-79.33 per cent for phosphorus; 77.97-83.38 per cent for calcium; 75.02-81.83 per cent for iron and 73.70-77.31 per cent for zinc. Total lysine ranged from 6.45-9.32 g/16g N.The developed composite flours were found to be acceptable to judges during the storage period of 60 days with total microbial count ranging from 5.2×10 3 to 9.9×10 3 cfu/g .To study the effect of sorghum malt, composite flours of similar composition incorporating unprocessed sorghum were simultaneously evaluated. Incorporation of malted sorghum flour resulted in reduced bulk density and water absorption capacity in all the composite flours. It brought significant reduction in moisture, protein and fat content of all the composite flours. A non significant increase was observed in crude fibre content. The ash content also depicted a non significant decrease (p≤0.05).A significant (p≤0.05) increase in total soluble sugars, reducing sugars and non-reducing sugars along with a significant (p≤0.05) decrease in starch content was observed. It significantly (p≤0.05) improved the in vitro protein as well as starch digestibility. Though no significant changes were observed in total mineral content for phosphorus, calcium, iron and zinc; the extractability improved significantly (p≤0.05).The developed composite flours were used as base to develop weaning foods. It was found that 80 g of either skim milk powder/whole milk powder and 48 g of sugar per hundred gram of each of composite flour when cooked in 800 ml of water resulted in weaning foods of acceptable consistency and taste. The weaning foods thus obtained were found to be acceptable to judges. On the basis of mean scores of sensory evaluation obtained, two weaning foods, one each incorporating mungbean and soybean were selected for further analysis and coded as SMBWF (sorghum-mungbean banana-weaning food) and SSBWF (sorghum-soybean banana-weaning food). Both SMBWF and SSBWF were found to be acceptable to lactating mothers with a good nutrient profile.ThesisItem Open Access Utilization of amaranth seeds for development of products(CCSHAU, 2016) Akanksha Singh; Punia, DarshanThe present investigation was carried out to analyze the physic-chemical properties and nutritional composition of maranth and their utilization for product development. The products prepared using amaranth included chapatti, porridge, ladoo, sev and kheer. The developed products were evaluated for sensory and nutritional parameters.The results on physico-chemical properties of amaranth revealed that bulk density of amaranth was 6.06g/ml, water absorption capacity 9.40 ml/g and fat absorption capacity 58.16%. Swelling capacity of amaranth was 2.54 ml/g.The results of proximate composition revealed that Amaranth had moisture 10.33%. 14.29% protein, 5.80% fat, 2.84% ash and 4.91% crude fibre. Albumin, globulin, prolamin and glutelin fractions of amaranth were 9.82, 9.50, 1.42 and 1.28 per cent, respectively. The total, soluble and insoluble dietary fibre content of amaranth was 27.34, 9.40 and 17.95%, respectively. Calcium, zinc, iron and potassium contents were 272.03 mg/100g, 5.81 mg/100g, 13.76 mg/100g and 329.87 mg/100g, respectively. Five products namely chapatti, porridge, ladoo, sev and kheer were prepared using amaranth and were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic parameters indicated that all the products were acceptable in terms of their colour, appearance, aroma, texture and taste. Overall acceptability scores of the five products revealed that chapatti, salty porridge, sev, ladoo and kheer were “liked moderately” and sweet porridge was „liked very much‟ by the judges. Sensory evaluation of products showed that amaranth could be incorporated up to 60% in chapatti and 40% in ladoo, 50% in porridge and sev and 100% in kheer. Results of the study on Proximate composition of products showed that after incorporation of different levels of amaranth in chapatti, porridge and kheer, the content of crude protein, fat, and crude fibre increased significantly. It was observed that addition of 20% amaranth flour to wheat flour (Type I chapatti) did not bring any change in its ash content, whereas addition of 40% (Type II) and 60% (Type III) amaranth flour significantly increased ash content from 1.58 (control chapatti) to 1.75 and 1.81%, respectively. With the increase in the level of amaranth in porridge and kheer, ash content increased significantly. The results of the study indicated that with the increase in incorporation level of amaranth flour in various products the amount of total dietary fibre, insoluble and soluble dietary fibre increased significantly. In the present study, the mineral determinations revealed the presence of good amount of essential minerals like calcium, zinc, iron and potassium in the formulated products. It was found that all minerals studied increased to a significant extent after incorporation of amaranth flour to various products.ThesisItem Open Access Development of baked products using wheat-soybean flour blends and pomegranate peel powder(CCSHAU, 2016) Tharshini, Ganeshan; Sangwan, VeenuThe present study delineates information pertaining to the nutritional evaluation of wheat variety (WH-1142), soybean flour and pomegranate peel powder and development, nutritional evaluation and study of shelf life of cake, bread, cookies and nankhatai prepared using wheat and soybean flour blends and pomegranate peel powder. The grain hardness and 1000 kernel weight of wheat variety (WH-1142) were 6.21 Kg/grain and 40.01g, respectively. Water absorption capacity and sedimentation value of wheat flour were 1.46 g/g and 36.46 ml, respectively. Wheat flour had 26.32 and 8.62 per cent of wet and dry gluten, respectively. Among wheat flour, soybean flour and pomegranate peel powder, soybean flour possessed maximum crude protein (39.90 per cent) and fat (20.48 per cent) while pomegranate peel powder had highest content of ash (5.17 per cent) and crude fibre (15.73 per cent). Fat content of pomegranate peel powder (3.76 per cent) was found to be higher than that of wheat flour (2.35 per cent). Total dietary fibre, insoluble fibre and soluble fibre contents of pomegranate peel powder were 30.98, 16.47 and 14.51 g/100g, respectively. Soybean flour possessed highest total mineral content i.e. 126.67, 609.38, 10.09, 4.12 and 208.67 mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively compared to wheat flour and pomegranate peel powder. In- vitro starch digestibility of wheat and soybean flours were 35.89 and 24.74 mg maltose released/g meal, respectively while in- vitro protein digestibility of wheat and soybean flours was 68.58 and 62.12 per cent, respectively. Anti-nutritional factors viz. phytic acid, polyphenols and trypsin inhibitor contents of wheat flour were 278.42 mg/100g, 357.67 mg/100g and 240.67 TIU/g while that of soybean flour were 1156.18 mg/100g, 518.95 mg/100g and 1722.67 TIU/g, respectively. Saponin content of soybean flour was 7.55 g/100g. Phytic acid and polyphenols contents of pomegranate peel powder were 834.85 and 854.85 mg/100g, respectively. Pomegranate peel powder contained 83.49 mg/100g vitamin C and 9.82 mg/100g β-carotene. Total antioxidant activity of pomegranate peel powder was 92.98 per cent. Value added baked products like cake, bread, cookies and nankhatai were prepared from wheat and soybean flour blends and pomegranate peel powder. Soybean flour ratio was kept constant (10 per cent) while wheat flour was substituted by pomegranate peel powder at 5, 7.5 and 10 per cent levels in cake, cookies and nankhatai and at 2, 4 and 6 per cent levels in bread, depending upon the organoleptic scores. The value added products had significantly higher protein, crude fibre and mineral contents than control. The organoleptic scores for cookies and nankhatai declined gradually during storage period however cookies and nankhatai were found to be organoleptically acceptable up to 90 and 75 days, respectively. Fat acidity content of all the value added products and that of control increased during storage period. From the present study it is concluded that all the value added products developed from wheat and soybean flour blends and pomegranate peel powder were found to have better nutritive value than control.ThesisItem Open Access Development and nutritional evaluation of products utilizing processed grey and white pearl millet (Pennisetum glaucum) varieties(CCSHAU, 2016) Choudhary, Sanju; Sindhu, Sangeeta C.The present study aimed at development of products utilizing malted and f ermented pearl millet f lour. The nutritional, sensory and shelf li fe evaluation of developed products was also carried out.Pearl millet varieties HHB-234 and WHC 901were evaluated for thei r phy sico chemical and nutritional attributes. Thousand seed weight, seed density and swelling index of pearl millet variety WHC 901 was signif icantly (P≤0.05) higher than HHB-234. HHB 234 had signif icantly higher hy dration capacity and hy dration index. Swelling capacity of both the varieties was similar (0.01ml/ seed). The protein content in WHC 901 was signif icantly (P≤0.05) higher than t hat of HHB-234. Crude f at content of pearl millet varieties HHB 234 and WHC 901 was f ound to be 6.13 and 5.83 per cent respectively. The Ash content of HHB 234 was 2.03 and WHC 901 was 2.09 g/100g. The crude f ibre in HHB 234 was 1.92 and in WHC 901 was 1.87 per cent. No signif icant (P≤0.05) di ff erences were observed in any of the dietary f ibre component of two varieties. The total soluble sugars were found to be signif icantly (P≤0.05) higher in HHB 234 (2.74%) than WHC 901(1.75%) on dry matter basis. Reducing sugar content was 0.72 per cent in HHB 234 and 0.60 per cent in WHC 901. The non-reducing sugars content in HHB 234 and WHC 901 was 2.02 and 1.15 per cent, respectively. The starch content in HHB 234 was f ound to be 61.66 percent and 66.11 per cent was f ound in WHC 901.Total calcium content was signif icantly (P≤0.05) hi gher in WHC901. No signif icant diff erence were observed in any other total mineral content or their HCl extractability . The phy tic acid content of WHC 901 was signif icantly (P≤0.05) higher whereas HHB 234 had si gnif icantly (P≤0.05) higher poly phenols content. However no signif icant (P≤0.05) diff erences were found in their in vitro digestibilities. Malti ng and natural f ermentation were carried out at diff erent time-temperature combinations. Eff ect of malting was studied in HHB 234 variety with 48 h germination time and kil ning at 50°C. Malting si gnif icantly (P≤0.05) decreased the moisture by 22.42 per cent. Crude protein content was reduced si gnif icantly by 11.71 per cent. Crude f at content was also reduced signif icantly (P≤0.01) af ter malting f rom 6.13 to 5.30 per cent (13.53% reduction). Malting resulted in reduced ash content, insoluble dietary f ibre, total carbohy drates, non-reducing sugar s, st arch, total phosphorus, calcium and manganese content, phy tic acid and polyphenol content but signif icantly increased crude f ibre, total dietary f ibre, Soluble dietary f ibre, total soluble sugars, reducing sugar s, HCl extractable phosphorus, calcium, iron and manganese content, In vitro st arch and protein digestibility . The effect of natural fermentation with buttermilk was st udied in pearl millet variety WHC 901 with 24 hr f ermentation at 25 0 C. Fermentation resulted in reduced crude protein content, insoluble dietary f ibre, starch, phy tic acid and poly phenols and signif icantly increased soluble dietary f ibre, total soluble sugar s, reducing and non-reducing sugar s, HCl extractability of all the minerals, In vit ro starch and protein digestibility . Khichri mix, Cake, Bi scuit, Dhokla and Lapsi were developed using HHB 234 malted f or 48 hours. Rabri mix and Dhokla were developed using WHC 901 f ermented for 24 hours at 25 0 C. All the developed products were acceptable to the panel of judges. The products had good nutritional prof ile. Biscuits, khi chri mix and Rabri mix could be stored successf ully up to 90 day s.ThesisItem Open Access Physico-chemical and nutritional characteristics of durum wheat varieties and their utilization in product development(CCSHAU, 2016) Rathi, Savita; Jood, SudeshIn the present study, four durum wheat varieties namely WH 896, WH 912, WHD 943 and WHD 948 were examined for their physico-chemical and nutritional characteristics. Results showed that among the studied durum wheat varieties, WH 912 had significantly higher values of damage starch, sedimentation value, water absorption capacity, dry gluten and glutenin fraction, while variety WHD 948 had significantly higher values of 1000-kernel weight, grain hardness, crude protein and ash content. Significant variation was observed in contents of crude protein, fat, crude fibre, ash, sugars, starch, total and available Ca, Fe, Zn, in vitroprotein and starch digestibility, total lysine, phytic acid and polyphenols of four durum wheat varieties. Bread and pasta (noodles, macroni and spaghetti) were made from the flour of all durum wheat varieties. The developed products were evaluated for their physical and organoleptic characteristics. Bread made from WH 912 variety had significantly higher loaf volume and lower loaf weight as compared to bread made from other three durum wheat varieties. Sensory results also showed that bread made from WH912 variety found most acceptable in terms of all sensory characteristics. In pasta products, noodles, macroni and spaghetti made from WHD 948 variety had significantly higher values of bulk density, swelling index, water uptake and lower cooking time as compared to others. Sensory results also showed that pasta products from WHD 948 variety were found most acceptable in terms of all sensory characteristics i.e. in the category of ‘liked very much’. Total lysine and proximate composition of these products did not differ significantly. The most acceptable all the four products were selected for further storage studies. Bread at room temperature as well as at refrigeration temperature found acceptable up to 2nd day of storage i.e. in the category of ‘liked moderately’. However, onwards 2nd day, mean score of overall acceptability of bread was found in the category of ‘liked slightly’. Noodles, macroni and spaghetti were found acceptable up to 45 days of storage i.e. in the category of ‘liked moderately’. However, up to 45th days of storage, mean scoreof overall acceptability of pasta was found in the category of ‘liked moderately’. Fat acidity content increased on increasing the storage period in all the products but within the acceptable limit.ThesisItem Open Access Development and Nutritional Evaluation of Value Added Products from Shiitake (Lentinus edodus) Mushroom(CCSHAU, 2015) Jyoti; Sindhu, Sangeeta C.The present study delineates information pertaining to the nutritional evalution of Shiitake mushroom (Lentinus edodes) and development, nutritional evaluation and shelf life studies of products. Moisture content in Lentinus edodes was found to be 90.31 per cent. Crude protein, crude fat, ash and crude fibre content respectively were 20.90, 0.95, 7.20 and 8.06 per cent. Minerals analysis revealed total iron, zinc, phosphorus and calcium content in mushroom to be 5.01, 10.09, 960.66 and 41.41 mg/100g respectively. HCl extractability for iron, zinc, phosphorus and calcium were 94.78, 70.89, 14.89 and 53.74 per cent respectively.The total carbohydrate, total soluble sugar, reducing sugar, non- reducing sugar and starch in L.edodes were 62.89, 4.72, 0.48, 4.24 and 5.84 per cent respectively.The total dietary fibre, soluble and insoluble fibre content were 32.33, 1.93 and 30.29 g/100g respectively. L.edodes mushroom had a polyphenol content of 201.34 mg/100g and in vitro protein digestibility 80.53 per cent. Mushroom powders were prepared using different treatments.The mushrooms were either blanched or kept unblanched. These were further subjected to different chemical treatments including KMS or Citric acid/H2O2 before drying (solar/oven).The yield of powder obtained after drying ranged from 1.89 to 6.90 per cent in different treated and untreated dried mushroom powders. Oven drying after KMS treatment of unblanched mushroom resulted in highest yield of mushroom powder while solar drying after treatment with H2O2 of unblanched mushroom yielded minimum powder. All treatments were effective in producing organoleptically acceptable powders. The overall acceptability score of dried mushroom powders ranged 2.60 to 5.18 on six point hedonic scale. In our study, various treatments reduced the crude protein content by upto 13.38 per cent; maximum reduction was brought about in blanched H2O2 treated solar dried powder. The crude protein content in dried powders ranged between 18.12 to 20.92 per cent. All blanched mushroom powders had significantly (P≤0.05) lower crude protein content as compared to their unblanched counter parts irrespective of other treatments involved. All the treatments significantly (P≤0.05) improved the in vitro protein digestibility of mushroom powders. The in vitro protein digestibility was highest (85.94%) for blanched KMS treated oven dried mushroom and lowest(82.48%) for unblanched citric acid treated oven dried powder as well as unblanched H2O2 treatment solar dried powder. Blanched mushroom powders had significantly (P≤0.05) higher in vitro protein digestibility as compared to unblanched counter parts irrespective of other treatments involved. Antimicrobial activity of treated and untreated powder was studied against B.subtilis, E.coli, S.typhi and S. aureus in aqueous and alcoholic extracts. No significant results were achived with alcoholic extracts. Aqueous extracts exhibited inhibition zones against all test microorganisms. Blanched KMS treated solar dried Shiitake powder provided maximum zone of inhibition against S. aureus (28mm). On the basis of organoleptic acceptability of different dried powders citric acid solar dried powder were used for the development of various mushroom products i.e. Mushroom pickle, Mushroom chutney, Instant soup mix, Ready to use mushroom curry and biscuits. All the developed products were acceptable to the panel of judges. The storable products were stored and evaluated for a period of 30 days at room temperature. Mushroom curry could be stored only upto 15 days with no deterioration in any parameter. All other products could be successfully stored up to 30 days.ThesisItem Open Access Impact of mass media on nutritional status of university students of Hisar city(CCSHAU, 2015) Sharma, Santosh; Sindhu, Sangeeta C.The study was conducted on 180 students from university of Hisar city viz. HAU, GJU and LUVAS with the objectives to assess nutritional status of female students in universities of Hisar city and study the impact of socioeconomic status and mass media on nutritional status. In the present study, majority of the subjects belonged to caste category ‗General‘ (50.6%); were day scholars (83.89%) and had private schooling (68.3%). Most of subjects (55%) belonged to the small cities; 38.3 per cent belonged to the rural areas and 6.7 per cent of the respondents belonged to the metropolitan areas. Majority of them had their permanent residence in ‗small cities‘ (55.0%) and were ‗Hindu‘ by religion (95.6%) and religiously ‗liberal‘ (53.9%). Majority of respondents belonged to nuclear families (71.7%) and had a family income between Rs.30-60,000/month (46.1%). Majority of subjects had parents with education ‗below graduate‘ (47.29% mothers; 39.47% fathers) and had ‗fit‘ body weight (71.1% mothers; 76.7% fathers). Majority of respondents‘ fathers were non-government employees (35.6%) and mothers were housewives (77.2%). Mean height of respondents under study was 157.73±5.79 cm and mean body weight was48.52±7.51. Mean BMI was 19.44±2.92 kg/m². Mean body fat per cent was 24.61±5.46 per cent and waist/hip ratio was 0.85±0.05. Mean height, weight and waist ratio were significantly (p≤0.05) lower than the ICMR reference values. About 42.2, 52.8, 3.3 and 1.7 per cent of subjects were respectively underweight, normal weight, overweight and obese. Mean body weight and fat corresponded to mean BMI in different health categories. TV was the most preferred media source and daily soaps/ serials and music videos were the most preferred programmes. The mean exposure score of subjects was (12.49±2.88) and majority (86.67%) of the subjects had medium media exposure. There was no significant difference between media exposure of subjects from three universities. Majority of subjects (40.00%) agreed that the figures of models in media do influence the general ideas of ideal perception. Majority of subjects depicted body satisfaction. Effect of media and globalization was conspicuous on eating habits and food choices of subjects. Data indicated that frequency of consumption of chapatti, rice, pulses, green leafy and other vegetables and fruits was satisfactory being ‗once daily‘ or more for majority of respondents. Other foods that found a frequent place in daily diet were tea, breakfast cereals and jam as topping. Coffee, fresh juice, soft drinks and potato as snack were consumed ‗rarely‘ by majority. Mean daily cereals‘ intake was significantly (p≤0.05) higher than the RDI while that of pulses, root and tubers, other vegetables, green leafy vegetables, milk and milk products and fats and oils was significantly (p≤0.05) lower than the RDI. The mean daily intake of energy of the subjects was 113.35 per cent of RDA and the difference was significantly (p≤0.05) higher while that of protein, calcium , iron, β -carotene and Vit. C intake was found to be significantly (p≤0.05) lower than the RDA. Pearson‘s Chi square test revealed no significant (p≤0.05) association between any of the socio economic variables and BMI based weight categories except family income. Also, no significant (p≤0.05) association was observed between media exposure groups and BMI based weight categories. However adequacy ratio for energy, fat and protein were significantly associated with media exposure and family income.ThesisItem Open Access Assessment of micronutrients adequacy in the diet of adolescents of Gurgaon district (Haryana)(CCSHAU, 2015) Rathi, Babita; Varsha RaniThis study was conducted to assess the micronutrients adequacy in the diet of adolescents of Gurgaon district. Total 220 school going adolescents (13-17y) were selected for the study. Out of it, 110 adolescents from rural background (Laxmi Senior Secondary School, Rathiwas, Gurgaon) and 110 adolescents from urban background (Rao Lal Sing Public School, Sidhrawali, Gurgaon) were selected. The nutritional status of adolescents was assessed in terms of height for age, BMI for age and waist to hip ratio, dietary intake, nutrient intake, dietary diversity score, food variety score and probability of adequacy of micronutrients. Z-score for height-for-age and BMI-for age were calculated using the National Centre for Health Statistics (NCHS) reference data and WHO Anthro Plus software (version 2014). The means were compared gender wise and area wise using independent sample t -test. Associations of area and gender with prevalence of wasting, stunting, overweight and abdomen obesity were assessed using chi-square test. Pearson correlation coefficients were conducted to explore the relationship between DDS, FVS and probability of adequacy of micronutrients; and socioeconomic profile and nutritional status. Majority of the adolescents were belonging to nuclear type and medium sized family having general supplied water in their house. The level of father education, mother education, father occupation and family income was comparatively better in urban background. The level of family type, family size and drinking water facility was more or less similar in both the backgrounds. In urban background the consumption of egg and non vegetarian diet was higher than the rural backgrounds. Daily mean intake of energy, protein, fats, iron, β-carotene, vitamin C and zinc except calcium was significantly lower than their respective RDAs in the daily diets of both the male and female adolescents of both the age group. Mean value of DDS was 6.7 (± 0.87). The theoretical range was 1 to 13, while in the sample it varied from 4 to 8. Ninety six different food items were reported to be eaten by the adolescents during the survey period. Mean FVS was 25.3 (± 3.5), with a minimum intake of 8 and a maximum of 34. In general, all the estimates of probability of adequacy for micronutrients ranged low. Intakes of iron had the lowest (35%) while intakes of calcium had the highest (75%) probability of adequacy. The mean probability of adequacy across 5 micronutrients was 54 percent. The rural adolescents had the significantly (p<0.01) higher probability of adequacy of vitamin C and β-carotene whereas the probability of adequacy of iron and zinc was significantly (p<0.01) higher in urban adolescents. The prevalence of wasting, overweight, obese, stunting, severely stunting and abdomen obesity among adolescents was 20.90, 10.45, 5.6, 16.81, 6.36 and 17.27 per cent respectively. Pearson‟s correlations coefficients of dietary diversity scores and food variety scores and adequacy of micronutrient were significant. Family income was positively associated with the intakes of major nutrients. The parent‟s education, father occupation and family income was positively associated with the BMI for age and height for age whereas family type and family size were negatively associated with nutrients intakes, BMI for age and height for age. Adolescents should be provided nutrition education regarding needs of balanced diversified diets in their health.ThesisItem Open Access Assessment of micronutrients adequacy in the diet of adolescents of Fatehabad district (Haryana)(CCSHAU, 2015) Nisha Rani; Varsha RanThis study was conducted to assess the micronutrients adequacy in the diet of adolescents of Fatehabad district. Total 200 school going adolescents (13-17y), 100 from rural (Govt. Senior Secondary School, Dhanger, Fatehabad) and 100 from urban (Govt. Senior Secondary School Fatehabad city) backgrounds were selected randomly. The nutritional status of adolescents was assessed in terms of height for age (stunting), BMI for age (wasting) and waist to hip ratio (abdomen obesity), dietary intake, food adequacy ratio, nutrient intake, nutrient adequacy ratio, dietary diversity score, food variety score and probability of adequacy of micronutrients. Z-score for height-for-age (HAZ-score) and BMI-for age (BAZ-score) were calculated using the National Centre for Health Statistics (NCHS) reference data and WHO Anthro Plus software (version 2014). The means were compared gender wise and area wise using independent sample t-test. Associations of area and gender with prevalence of wasting, stunting, overweight and abdomen obesity were assessed using chi-square test. Pearson correlation coefficients were conducted to explore the relationship between DDS, FVS and probability of adequacy of micronutrients; and socioeconomic profile and nutritional status. Majority of the adolescents were belonging to nuclear type and medium sized family having general supplied water in their house. The annual family income of majority of the adolescents was in the range between Rs. 1,50000-300000. The father and mother occupation of most of the adolescents was labor and housewife, respectively. The father and mother of the majority of the adolescents were illiterate followed by the educated up to primary and matriculation. Daily mean intake of energy, protein, calcium, iron, β-carotene, vitamin C and zinc except fat was significantly lower than their respective RDAs in the daily diets of both the male and female adolescents of both the age group. Mean value of dietary diversity score among adolescents was 6.46 (theoretical range: 1 to 13). Mean food variety score of adolescents was 16.45; eighty one different food items were reported to be eaten by the adolescents during the survey period. In general, all the estimates of probability of adequacy for micronutrients ranged low. Intakes of iron had the lowest (30%) while intakes of calcium had the highest (70%) probability of adequacy followed by the vitamin A (61%), zinc (54%) and vitamin C (51%). The mean probability of adequacy across 5 micronutrients was 53 percent. The rural adolescents had the significantly (p<0.01) higher probability of adequacy of vitamin A whereas the probability of adequacy of iron was significantly (p<0.01) higher in urban adolescents. The prevalence of wasting, overweight, stunting, severely stunting and abdomen obesity among adolescents was 13, 8.5, 14.5, 3.5 and 25.5 per cent respectively. Pearson‟s correlations coefficients of dietary diversity scores and food variety scores and adequacy of micronutrient were significant. The family income and father occupation was positively associated with the major nutrients intake, BMI for age and Height for age whereas the type of family and size of family were negatively associated with BMI for age and Height for age. There is urgent need to provide nutrition education to children and their mothers that will go a long way in improving the nutritional status of children who are supreme assets and future of the nation.
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