Snehalatha Reddy, N.

• Glycaemic Index of Commonly Consumed Indian Foods

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Authors

V. M. Nalwade ¹, N. Snehalatha Reddy ¹, B. S. Bhosale ¹, V. D. Swami ¹

Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani - 431 402 (M.S.), IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 40, No 9 (2003), Pagination: 341-343

Abstract

Diabetes mellitus is a universal health problem affecting human societies at all stages of development. As the world Health Organisation (WHO) points out that the number of cases have been increasing rapidly with the aging population, changes in life style and decreased physical activity. Different carbohydrates rise the blood sugar to variable extents. It is therefore important to know, while recommending a diet for diabetic, the extent of rise in blood sugar with different foods.

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• Food and Nutrient Intake, Anthropometric Measurements and Haemoglobin Status of Lactating Women in Urban and Rural Areas of Parbhani District

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Authors

Joshi Meena ¹, Nalwade Vijaya ¹, N. Snehalatha Reddy ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 37, No 9 (2000), Pagination: 288-295

Abstract

Lactating women are considered as nutritionally vulnerable section of the population. The paramount importance of nutrition of a woman during lactation for her own health and that of her offspring is widely recognised. Satisfactory performance of lactation is influenced by the nutritional status of the mother and by the intake of adequate diet. The findings of various workers have indicated that most of the lactating women in India subsist on diets which are inadequate in the supply of calories.

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• Effect of Fermentation on Phytate Phosphorus and Tannin Contents and Bio-Availability of Iron of the Selected Foods

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Authors

N. Snehalatha Reddy ¹, Swati Ardhapurkar ¹, Nalwade Vijaya ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 37, No 6 (2000), Pagination: 181-187

Abstract

Foods like Bengal gram dhal, rice, black gram dhal blend are fermented in the form of batters of varying periods to prepare food items like dhokla, idli, dhosa, tiger tops etc. Fermented foods are the traditional foods having much importance in the diets of Indians. Research evidence indicates that the process of fermentation modifies the nutritional value of foods by increasing the bio-availability of nutritients13 and by reducing the level of antinutrients.

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• Content and Jn Vitro Availability of Proteins and Iron of Different Foods made from Wheat Effect of some Food Preparation Methods

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Authors

N. Snehalatha Reddy ¹, Neelam Kumari ¹, Rajkumar Kamble ¹, Vijaya Nalwade ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 34, No 6 (1997), Pagination: 150-154

Abstract

Wheat (Triticum aestivum) is one of the staple cereals largely consumed in India in different forms like chapoti, phulka, bread, biscuit, vermicelli, semolina etc. Literature evidence indicates that the nutritive value of wheat is more or less affected by the commonly used processing methods while preparing foods of wheat.

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• Concentration of Different Minerals and Bio Availability of Iron of the Selected Varieties of Groundnuts

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Authors

Sadhna Kumari ¹, N. Snehalatha Reddy ¹

Affiliations
1 Department of Foods and Nutrition Marathwada Agricultural University, Parbhani, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 32, No 11 (1995), Pagination: 267-269

Abstract

Groundnut is considered. The King of oil seeds' as it is one of the main source of edibie oil in the country. The average pod yieid of groundnuts in india varies from 700 to 900 kg per hectare.

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• Evaluation of Nutritional Quality of Maize and Maize Products

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Authors

N. Snehalatha Reddy ¹, Rajkumar M. Kamble ¹, Tasneem N. I. Khan ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani 431 402, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 28, No 3 (1991), Pagination: 90-94

Abstract

Maize (Zea mays) is otherwise known as corn in United States of America and in certain other parts of the world. It is one of the staple foods for the people of Punjab, Uttar Pradesh and Rajasthan in India, especially for low socio-economic group. It is mainly consumed in the form of rati and also in other forms like corn flakes, pop corn, biscuits etc. Research evidence indicates that quantity and quality of nutrients from cereals and their prepared products differ markedly from each other.

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