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Joshi, Neena
- Evaluation of Enriched Snacks from Indigenously Processed Grains for School Children
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Authors
Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore - 560 065, IN
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore - 560 065, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 3 (2013), Pagination: 116-124Abstract
In India, nearly three hundred million children are under the age of 15. School age period is nutritionally significant. During this age micronutrient deficiencies, such as those of iron, iodine and vitamin A are common. Malnutrition can interfere with school performance; impair body function, working ability and physical growth. Snacks form an integral part of diet of school children. Children need to eat every four to six hours to maintain a blood glucose level high enough to support mental and physical activities. However, the type and amount of snacks consumed can be a source of concern as during this period the likes and dislikes of children become stronger and there is a strong influence of environmental and psychological factors on their choice. Popular snacks among youngsters are high in fat, sugar, energy and some are also high in salt which are of little nutritional value.
References
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- Evaluation of Jack Fruit Seed Flour Extraction and Incorporation into Some Food Products
Abstract Views :189 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, GKVK, University of Agricultural Sciences, Bangalore - 560 065, IN
1 Department of Food Science and Nutrition, GKVK, University of Agricultural Sciences, Bangalore - 560 065, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 10 (2009), Pagination: 413-418Abstract
Jack fruit is believed to have originated in the mountainous region of Western Ghats of Indian peninsula. It is grown throughout Karnataka. On a ccount of its fruit size it ranks first among all the fruits in terms of quantity of edible matter produced per unit area. Jack fruit is cheaply available in large quantities during the season. Jack fruit and its seeds are rich in nutritive value but only the fruit is eaten. Seeds are usually wasted due to lack of information about their nutritional potential. Currently, jack fruit seeds are underutilized in both human and animal nutrition. Energy available to humans from jack fruit has been calculated to provide approximately 2 MJ/kg wet weight of ripe perianth. Carbohydrates are the main components of the seed in the form of starch for human consumption.- Changes in Maternal Nutritional Status after Childbirth among Urban Elite
Abstract Views :166 |
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Authors
Neena Joshi
1,
G. Saraswathi
2
Affiliations
1 Extension Education Unit, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
2 Department of Studies in Food Science and Nutrition, University of Mysore - 570 006, IN
1 Extension Education Unit, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
2 Department of Studies in Food Science and Nutrition, University of Mysore - 570 006, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 5 (2004), Pagination: 205-209Abstract
Childbirth and lactation impacts maternal nutrition in several ways. Among the under privileged, effects of child birth and maternal nutrition have been found to be adverse. There is very little information, about maternal nutrition during the period after childbirth, from the developing countries. This is presumably because adverse effects of undernutrition on lactation per se are not striking. Somatic changes and dietary intakes of Indian mothers belonging to the elite group following childbirth have received little attention. A prospective study was conducted to observe and record somatic changes, maternal dietary intakes, breast feeding and postpartum occurrences consequent to childbirth among elite group.- Development and Evaluation of Educational Material for Nutrition Education
Abstract Views :176 |
PDF Views:0
Authors
Neena Joshi
1,
R. R. Singh
1
Affiliations
1 Extension Education Unit, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
1 Extension Education Unit, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 8 (2002), Pagination: 373-378Abstract
Effective utilization of information, education and communication strategies are the core of social marketing. It has been well recognized that one of the weakest links in intervention programmes to control malnutrition is absence of proper nutrition education. Scarcity of appropriate location-specific educational material is the weakness of nutrition education endeavours.- Maternal Nutrition, Breast Feeding and Growth of Young Children among Urban Population a Prospective Case Study
Abstract Views :158 |
PDF Views:0
Authors
Affiliations
1 Extension Education Unit, Hebbal, UAS, Bangalore - 560 024, IN
1 Extension Education Unit, Hebbal, UAS, Bangalore - 560 024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 4 (2002), Pagination: 182-193Abstract
Developments in science and technology bring about changes in life styles of people including women. A woman going out to work means that she cannot personally take care of her child during the day. Change in family structure from joint to nuclear, also influence infant care and feeding strategies adopted.- Effect of Incorporation of Defatted Soybean in Some Common Food Products
Abstract Views :174 |
PDF Views:0
Authors
Neena Joshi
1,
M. P. Vaidehi
1
Affiliations
1 University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
1 University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 36, No 1 (1999), Pagination: 12-18Abstract
Soybean contain about 20 per cent oil, when compared to 40 to 50 per cent in other oil seeds. Due to this soybean processors basically realize more income from the sale of defatted meal than from crude oil. Extraction and refining of soybean oil has become a well established industry and soybean now contributes a significant proportion of edible oil supply in India. Defatted soybean, therefore, is an important product of the soybean processing industry. Owing to its unique functional properties, defatted soy flour has been used to an advantage in producing baked products. Very few reports are available on the effect of incorporation of defatted soyflour in Indian recipes and these favour incorporation of this ingredient. Therefore, a study to investigate the usefulness of defatted soy flour as a common house hold ingredient was conducted. The objective was to find out the effect of incorporation of defatted soybean on the physical and sensory properties of the selected food products.- Development of Ready to Cook (RTC) Edible Coated Foxtail Millet Pulao Mix
Abstract Views :12447 |
PDF Views:3
Authors
Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru, IN
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 1 (2019), Pagination: 60-70Abstract
Foxtail millet (Setaria italica) consumption remains restricted only to certain parts of the population due to lack of information on its potential role in value addition and also in the prevention of type 2 diabetes and others. The unavailability of ready-to-cook food products from foxtail millet also constricts its usage. Foxtail millet is traditionally dehusked before consumption. Dehusking is essential because the outer layer is fibrous, tough and causes irritation while swallowing. However in the present study, to compensate the losses of phytochemicals present in the outer husk, edible coatings (gum acacia, fenugreek seeds, curry leaf and aloe vera) were applied on the dehusked grain. Further, a Ready-to-Cook (RTC) pulao mix was standardized using edible coated foxtail millet, dehydrated vegetables, herbs and spices. Controls used were rice and uncoated foxtail millet. Products were evaluated organoleptically by semi-trained panellists. The highest overall acceptability was for the control rice pulao mix (7.8) followed by curry leaf coated mix (7.3), uncoated mix (7.1), fenugreek seeds coated mix (7.0), gum acacia coated mix (6.9) and then aloe vera coated mix (6.8). The shelf life of pulao mix was also studied. Samples were packed in High Density Poly Ethylene (HDPE) pouches and stored at ambient conditions for three months. No microbial load was found in all the fresh samples. In both the controls- rice and uncoated millet, yeast was found at the 90th day of storage whereas no yeast was found in the coated samplesKeywords
Foxtail Millet, Edible Coatings, RTC Pulao Mix, Sensory Evaluation, Acceptability, Storage Study.References
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