Mehta, Pallavi

• Impact Evaluation of "Quick Cooking Food Mix" on Nutritional Status of Institutionalized Elderly

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Authors

Komal Chauhan ¹, Pallavi Mehta ¹, Pallavi Dhapola ¹, Aditika Agarwal ¹

Affiliations
1 Department of Foods and Nutrition, The M.S. University of Baroda, Vadodara, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 49, No 7 (2012), Pagination: 290-297

Abstract

The Asian scenario shows that percentage of persons aged 60 and above is Increasing gradually. in South Central Asia it was 6.1 per cent and 7.0 per cent in 1951 and 2000 respectively, it is also projected that it will increase upto 11.3 per cent in 2025 and 19.5 per cent in 2050. The 2001 census has shown that the elderly population of India accounted for 77 million².

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• A Study on Fermentation of Selected Cereal - Pulse Mix (RBR) for Young Child Feeding with Reference to Nutritional Properties

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Authors

Pallavi Mehta ¹, Neha Shah ¹

Affiliations
1 Department of Foods and Nutrition, M.S. University of Baroda, Baroda - 390 002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 37, No 7 (2000), Pagination: 208-213

Abstract

Malnutrition in the young child population is the major cause of concern in developing countries. High malnutrition rate in this age group has been associated with high bulk and low energy density of weaning foods coupled with frequent infections, notably diarrhoea Traditional weaning foods are based on local staple usually a cereal and is made either into thick porridge or into liquid grue. Not only are such gruels unpalatable, but are also too viscous for the child to swallow.

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• Effect of Ageing on Taste Sensitivity, Food Preferences and Dietary Intake of Male Population Aged 50 - 70 Years Belonging to High Income Group of Baroda City

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Authors

Pallavi Mehta ¹, Purvi Thakore ¹

Affiliations
1 Department of Food and Nutrition, M.S. University of Baroda, Baroda - 390 002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 33, No 1 (1996), Pagination: 11-14

Abstract

Ageing is an unavoidable natural process affected by many factors such as social conditions, health and nutritional status, financial conditions and other factors. Therefore the ill effects of ageing are loss of weight, decreased food intake, increased catabolism, loss of teeth, digestive problems and other health complaints. This results in social and emotional problems.

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• Eating Behaviour and its Impact on Nutrient Intake of Privileged and Under-Privileged School Children (10-15 Yrs) of Baroda City with Special Reference to Foods Consumed Outside Home

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Authors

Pallavi Mehta ¹, Gargi Pandya ¹

Affiliations
1 Department of Foods and Nutrition, M.S. University, Baroda, Baroda - 390 002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 29, No 3 (1992), Pagination: 108-114

Abstract

Food habits are inteoral part of a person's life style and are related to another behavioural patterns. Children belonging to 10-15 years, of age form an important age group as during this age, the likes and dislikes of children become stronger and there is a strong influence of environmental and psychosocial factors on the choice of food. A study conducted by Pathfinders on 4463 children in the age group of 6 to 9 years, 10-14 years and 15 to 19 years on food preferences in relation to pocketmoney expenditure showed a particular pattern of expenditure.

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• Studies on Weaning Gruels from Maize (Zea mays). Maize and Green Gram Dhal (Phaseolus Aureus Roxb) : Part II Effect of Fermentation and Malting on Physicochemical Changes, Bulk Reduction Property and Suitability for Children Belonging to Maize Eating Population

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Authors

Pallavi Mehta ¹, Punita Patel ¹, Neha Parikh ¹

Affiliations
1 Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda-390002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 26, No 12 (1989), Pagination: 354-365

Abstract

Dietary Bulk of the Starchy Weaning Food is the most Prominent Factor Control Buting to the inadequate Food intake by the Toddlers and Infants. To overcome this Problem, several Workers have Attempted to Bring about Reduction in Dietary Bulk by Using Various Household Technologies. Results of these Studies Clearly Pointed out Malting Technology as the best Technique to Answer the Problem.

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• Studies on Weaning Gruel from Maize (Zea mays) : Part I Effect of Processing Technology on Viscosity Reduction Properties. Keeping Quality, and Suitability of Weaning Gruels for Maize Eating Population

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Authors

Pallavi Mehta ¹, Manmeet Chhabada ¹, Neha Parikh ¹

Affiliations
1 Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda - 390 002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 26, No 11 (1989), Pagination: 326-334

Abstract

Malnutrition is one of the major national problems, claiming innumerable lives every year in developing countries. Although there are several factors responsible for this, improper weaning foods seems to be the most prominent one. In rural/tribal household, usually cereal staple diet is used for weaning, which due to its high starch content leads to a high bulk, low nutrient dense weaning foods.

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• Effect of Dietary Counselling on Knowledge Gain of Middle and High Income Group Diabetics

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Authors

Pallavi Mehta ¹, Kalindi Nanavaty ¹, Sandhya Phadake ¹, Sushma Baxi ¹, Neha Parikh ¹

Affiliations
1 Department of Foods and Nutrition, M. S. University of Baroda, Baroda-390 002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 26, No 9 (1989), Pagination: 260-266

Abstract

Diabetes is a chronic metabolic disorder which cannot be cured completely, but therapies instituted for it can help to achieve a satisfactory control. The three main methods of control of diabetes consist of diet, diet and insulin and diet and hypoglycemic drugs.

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• Acceptability and Shelf Quality of Bengalgram Dhal Fried in Selected Oils and Oil Blends

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Authors

Pallavi Mehta ¹, Asha Patil ¹, Vengala Uma Kalyani ¹

Affiliations
1 Department of Foods and Nutrition, M.S. University, Baroda - 390 002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 22, No 12 (1985), Pagination: 365-375

Abstract

The present study aimed at throwing some light on the relative acceptability and shelf quality of these oils and oil blends by preparing a commonly consumed snack item using the selected oils and oil blends.

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