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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Food and Nutrition × End date: 2017 × Type: Thesis ×
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Now showing 1 - 9 of 269
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    ThesisItemOpen Access
    ACCEPTABILITY NUTRITIVE VALUE AND STORAGE STUDY OF WHEAT GERM SUPPLEMENTED READY MIXES
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1988) VIJAYAKANTHI, T V N; VAIDEHI, M P
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    SNACKING HABITS AND ITS EFFECT ON THE NUTRITIONAL STATUS OF ADOLESCENT GIRLS OF SALARIED PARENTS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1993) MALATI, R; GOURAMMA, T S
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    FOOD AVAILABILITY, FOOD CONSUMPTION AND HOUSEHOLD NUTRITION A MICRO LEVEL STUDY
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1993) SHAKUNTALA, M B; SHEELA, K
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    ENRICHMENT OF FOOD PRODUCTS WITH RED PALM OIL AS VITAMIN A PRECURSOR
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1993) VIJAYALAXMI, K G; VAIDEHI, M P
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    THE COMPARATIVE STUDY ON THE PRESERVATION OF JACK-PRUIT
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-09-09) SONDE, NANDINI; Naik, Rama K.
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    ThesisItemOpen Access
    IMPACT OF INTEGRATED CHILD DEVELOPMENT SERVICE ON NUTRITIONAL STATUS OF PREGNANT AND LACTATING MOTHERS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-09-09) ANGADI, ANUPAMA C.; NAIK, RAMA K.
    The present investigation was undertaken to evaluate the nutritional status of pregnant and lactating mothers of ICDS beneficiaries. A total of 120 subjects of pregnant and lactating mothers in equal numbers afrom ICDS (experimental) and non-lCDS (control) groups were covered in Dharwad block during 1989-90. Nutritional status was evaluated in terms of dietary assessment, anthropometry, clinical and haemoglobin status. Morbidity pattern was assessed by personal interview. Nutrition knowledge was assessed by pre-tested structured schedule. The data thus collected was processed and subjected to appropriate statistical tests. All the anthropometric measurments of the experimental group of pregnant and lactating mothers were found to be significantly higher than the control. However, when compared with ICMR standard, all the subjects exhibited lower values. Both pregnant and lactating mothers exhibited nutrient adequacy below the RDA. However, per cent adequacy of nutrients was higher in experimental groups. Number of subjectsin good clinical status (43.4% and 73,3%) were more in experimental group of pregnant and lactating mothers and percentage of anaemic subjects were more in control group [66,7% and 53.3%) than experimental group (53.3% and 6,7%). Number of subjects with normal haemoglobin level (11 g/100 ml) in control group were exactly half (3,3% and 6.7%) of the experimental group (6.7% and 13.3%),respectively. Percentage of subjects with high nutrition knowledge index v;as higher (26,7% and 20%) in experimental group than control group (16,7% and 13,3%) • Further, number of pregnancies of subjects was negetavely correlated with-mean weight and mid upper arnw circumference of subjects. A positive correlation was observed between iron and haemoglobin and weight with kilocalories and nutrition knowledge of subjects. In several, coverage of programme was found to better in experimental groups as compared to control group subjects.
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    ThesisItemOpen Access
    FOOD CONSUMPTION AND ENERGY EXPENDITURE PATTERN OF INDUSTRIAL WORKERS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-09-09) BHARATHI, B. M.; RAO, MEERA
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    ThesisItemOpen Access
    BIOCHEMICAL AND CLINICAL CHANGES DURING PROTEIN - ENERGY MALNUTRITION IN RURAL PRESCHOOL CHILDREN
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-08-30) DEVI, ROHINI; Phadnis, Leela
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF READY-TO-EAT (RTE) FOODS FOR THE ELDERLY
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-08-30) UMA, L.A.; RAO, MEERA
    The research entitled Development and Evaluation of Ready-To-Eat (RTE) Foods for the Elderly was undertaken during 1995-1998 in Dharwad. Food preferences of 200 urban and rural aged including males and females was obtained using questionnaire. Based on likes and dislikes of elderly, five different RTE foods were developed and analysed for chemical composition. Standardised recipes from RTE foods were studied for shelf life for three months. The acceptability of RTE foods given for home use among 20 urban elderly was teaed. The elderly ia the present investigation followed traditional two meal pattern per day and had complaints of digestion chewing and gas formation with various foods. Elderly favoured savoury foods (55%) and fried foods (51%), but frequently purchased bakery items (91 %), Elderly opined proposed RTE foods to be-home prepared, in vermicelli form (51.56 %) with sour taste (45.83 %) and crispy texture (56.25 % ). The developed five RTE foods viz., semian, soy and greengram porridge mixes, uppama mix and arlu mix had better nutrient profile. Recipes of payasam porridges, uppama and rade had calorific values of 117 to 220 Reals per serving size. All the RTE foods had better shelf life for two to three months. Supplementation with RTE foods increased the nutrient intake among test subjects. Aralin nude followed by porridges were highly acceptable among the elderly. All the RTE foods were cost effective and thus can be included in the dietary regimen of elderly.