Jaswinder Kaur, BrarPoonam Sisodia2017-06-142017-06-142010http://krishikosh.egranth.ac.in/handle/1/5810019938The study was conducted to evaluate the snacking pattern in 60 joint and nuclear families (30: 30) of Ludhiana city with at least one child in the age group of 13 to 18 years. Traditional snacks/ dishes with high consumption frequency among the grand parents, parents, and adolescents were vegetable pakora, khoa pinni, suji halwa, rice kheer and sweet dalia. The commonly consumed market purchased snacks were jalebi, mathee, bread pakora, besan ladoo and samosa. The high consumption frequency of modern snacks i.e. pizza, burger, sandwich, manchurian and noodles was found in adolescents only. The nutritional analysis of snacks/ dishes revealed that the protein content of traditional homemade, traditional market purchased and modern snacks/ dishes ranged between 7.4 to 12.0, 3.5 to 9.8 and 6.2 to 12.4 g % / 100 g dry matter. The corresponding ranges for fat and energy were 3.2 to 21.9, 20.1 to 28.6 and 9.6 to 22.0 g % and 389 to 487, 474 to 516 and 419 to 482 kcal / 100 g DM. The traditional market purchased snacks such as jalebi, mathee and samosa had significantly low protein. Traditional homemade snacks/ dishes i.e. rice kheer, vegetable pakora, besan ladoo had appreciable values for protein. Modern snacks i.e. pizza, sandwich and burger had protein content at par with the traditional homemade snacks/ dishes. Although all snacks had low fibre content, modern snacks had lesser fibre when compared to traditional snacks/ dishes. High fat snacks were mathee, besan ladoo and khoa pinni (>20 %). All modern snacks had moderate level of fat content (6 to 13 %). Traditional snacks/ dishes like rice kheer and sweet dalia were particularly low in fat (1.3 to 2.5 %). On an average, modern snacks provided lesser calories when compared to most of the market purchased traditional snacks.Modern snacks like pizza (215 mg) and sandwich (104 mg) and traditional snacks / dishes like rice kheer (210 mg), sweet dalia (134 mg) and khoa pinni (199 mg) were good sources of calcium. Most of the snacks were poor or fair source of iron, the range being 0.3 to 7.0 mg / 100 g DM. the results concluded that high consumption frequency snacks may play a significant role in determining the nutritional status of consumers. So, wise choices should be made while including these snacks in their daily diets. The low fat, low carbohydrate and low protein snacks should be chosen for frequent consumption from the wide range of traditional and modern snacks.ennullThesis