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Balasasirekha, R.
- Nutrition in Intensive Care Medicine:Beyond Physiology
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The Indian Journal of Nutrition and Dietetics, Vol 50, No 12 (2013), Pagination: 518Abstract
The book on Nutrition in Intensive Care Medicine: Beyond Physiology edited by Pierre Singer (Series editor: Berthold Koletzko) keeps informing us the nutritional support at various levels like tissue, organ, compartments and the whole body. Oral, enteral and parenteral feeding - the new approaches of feeding for acute and chronic illnesses are emphasized. The interface between nutrition and outcome to reach recovery for short and long term management is explained in the second part of the book. To reach an appropriate decision about the organ targeted nutrition - the metabolic condition of the patient, expert opinion, how treatment must be thoroughly analysed is all dealt in the final part of the book.- The Vitamin a Story-Lifting the Shadow of Death
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The Indian Journal of Nutrition and Dietetics, Vol 50, No 11 (2013), Pagination: 477-477Abstract
The book on Vitamin A Story - Lifting the shadow of death is scripted in 9 long chapters. The journey of vitamin A story began in the 19 th century in the recorded incidence of night blindness at sea. The symptoms caused due to voyage, the link of night blindness to other diseases of malnutrition, scurvy versus night blindness, the search for a cause, test for diagnosing a true case of night blindness, the missing food causing night blindness is well narrated.- Freeze-Drying of Pharmaceutical and Food Products
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The Indian Journal of Nutrition and Dietetics, Vol 50, No 5 (2013), Pagination: 215-216Abstract
Freeze drying, a kind of preservation technology enables us to get a very good quality of thermo labile biological products, pharmaceuticals and food products from the product quality point of view. This book enriches on the fundamentals of freeze drying, heat mass transfer analyses and modelling of the drying process, equipments used, freeze drying of food, pharmaceuticals and its products, disinfection, sterilisation and validation.- Impact of Supplementing Value added Rice Bran Incorporated Ready to Eat Mixes on Diabetics and Hyperlipidemics
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Authors
S. Premakumari
1,
K. Gomathi
1,
R. Balasasirekha
1,
S. Supriya
1,
K. Alagusundaram
2,
R. Jagan Mohan
2
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
2 Indian Institute of Crop Processing Technology, Thanjavur-613 005, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
2 Indian Institute of Crop Processing Technology, Thanjavur-613 005, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 4 (2013), Pagination: 141-149Abstract
Diabetes prevalence in India indicates that the epidemic is progressing rapidly across the nation, reaching a total of 62.4 million in 2011. Phase one results of the Indian Council of Medical Research - India Diabetes (ICMR- INDIAB) study concluded that 62.4 million people live with diabetes in India and 77.2 million people are on the threshold, with pre- diabetes. The prevalence of diabetes in Tamil Nadu is 10.4 per cent and the prevalence of pre-diabetes (impaired fasting glucose and/ or impaired glucose tolerance) is 8.3 per cent. The American Diabetic Association recommends that individuals with diabetes mellitus must increase the quantity of dietary fiber in their diets to reduce their blood glucose and insulin levels following meals. Qureshi et al ., brought into limelight that soluble fiber such as rice bran plays an important role in decreasing cholesterol and controlling blood glucose levels. Every year, 63 to 76 million tons of rice bran is produced in the world and more than 90 per cent of rice bran is sold as animal feed for throw away price.References
- Anjana, R.M., Pradeepa, R., Deepa, M. and Datta, M. Prevalence of diabetes and prediabetes (impaired fasting glucose and/or impaired glucose tolerance) in urban and rural India: Phase I results of the Indian Council of Medical Research-INdia DIABetes (ICMR-INDIAB) study, Diabetol., 2011.
- American Diabetes Association: “Nutrition Recommendations and Interventions for Diabetes”, Diab. Care, 2007, 30, S48–S65.
- Qureshi, A., Sami. S. and Khan, F. Effect of stabilized rice bran, its soluble and fiber fractions on blood glucose levels and serum lipid parameters in humans with diabetes mellitus Type I and II, J. Nutr. Biochem., 2002, 13, 145-187.
- National Cholesterol Education Programme, Adult Treatment Panel III, 2001.
- Panneerselvam, R. Research Methodology, PHI Learning Private Limited, New Delhi, 2009, 190-192.
- Ruby, H., Cox, R.H., Lisa Bellini, Albrink, M.J. Newman, T. and Davidson, P.C., Effect of high- and low-fiber diets on plasma lipids and insulin, Am. J. Clin. Nutr., 2006, 32, 1486–1491.
- International Diabetes Federation, 2007, World Diabetes Media Kit: every 10 seconds 1 person dies of diabetes, International Diabetes Federation, Brussels, Belgium.
- Smith, Mary-elizabeth Patti, Silvia Corvera, The long term risk factors associated with diabetes mellitus, Endocrine Rev., 2010, 31, 648-649.
- Allain, C. et al., Clin. Chem., 1974, 20, 470 – 475.
- Washfield, N.G., Buccolo, G. and David, M., Clin. Chem., 1975,19, 436.
- Friedwald, W.T., Levy, R.I. and Fredrickson, D.S., Estimation of plasma low density lipoprotein cholesterol concentration without use of the preparative ultracentrifuge. Clin. Chem., 1972, 18, 499 - 512.
- Premakumari, S., Balasasirekha, R., Gomathi, K., Supriya, S., Jagan Mohan, R. and Alagusundram, K., Development and acceptability of fibre enriched ready mixes, Intern. J. Pure Appl. Sci. Technol., 2012, 9, 74-83.
- Takaki, Gloria, Chinchilli, Cicero, G. and Derosa, A.F., Rice bran and its main components: potential role in the management of diabetes mellitus. Nutraceut. Res., 2005, 3, 29-46.
- Varday, T.S., Kahlon, F., Chow, Chiu, Hudson. R. and Sayre, Repressive effect of dietary fiber fractions in unpolished rice on the increase in cholesterol and triglyceride, J. Nutr. Fd., (Japanese), 2008, 35,155.
- Tsutsumi, K. Yoshiyuki Kawauchi and Yasunori Kondo, Water extract of defatted rice bran suppresses visceral fat accumulation in rats, J. Agric. Fd. Chem., 2010, 48, 1653–1656.
- Martinez, G.M.A. Adherence of Mediterranean diet and risk of developing diabetes: perspective cohort study, Brit. Med. J., 2008, 33, 1348-1351.
- Cicero, G. and Derosa, A.F. Rice bran and its main components: potential role in the management of coronary risk factors. Nutraceut. Res., 2005, 3, 29-46.
- Nadine, R. Slowly digestible starch: concept, mechanism and proposed extended glycemic index. Crit. Rev. Fd. Sci. Nutr., 2008, 43, 357 - 377.
- Indian Council of Medical Research (ICMR), 2010.
- Nanotechnology Research Methods for Foods and Bioproducts
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The Indian Journal of Nutrition and Dietetics, Vol 50, No 2 (2013), Pagination: 86-87Abstract
The book on "Nanotechnology research methods for foods and bioproducts" by Graciela W. Padua and Qin Wang is a valuable contribution to the researchers and students who have a thirst to know about the upcoming neo science Nanotechnology and is the first among the books covering the intersection of foods and nanotechnology. The book presents both material and analytical techniques which are inter related.- Food Allergy: Molecular Basis and Clinical Practice
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The Indian Journal of Nutrition and Dietetics, Vol 53, No 1 (2016), Pagination: 133-134Abstract
The book on Food Allergy: Molecular Basis and Clinical Practice gives a background on food allergy to the new learners. The clinical aspects, diagnosis and management, allergen and disease based food allergies and special topics to be looked into are enlightened to the readers in six sections.- Effect of Cloves and Turmeric on Hyperlipidemic Diabetics
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Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore -641 043, IN
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore -641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 4 (2010), Pagination: 129-136Abstract
Spices derived from ischolar_mains, barks, buds and fruits of plants have been used to preserve food, enhance their flavour and as remedies for a long list of ailments. Both herbs and spices referred as herbal remedies are excellent antioxidants, which work to neutralize the attack by free radicals against the body. Spices contain phytonutrients, which may prevent the mutation of healthy cells into cancerous cells.- Beta Carotene Retention in Selected Green Leafy Vegetables Subjected to Dehydration
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Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University, Coimbatore - 641 043, IN
1 Department of Food Science and Nutrition, Avinashilingam University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 38, No 11 (2001), Pagination: 374-383Abstract
Vitamin A deficiency produces xerophthalmia and blindness. Vitamin A deficiency is a potential micro nutrient problem prevalent in most economically deprived countries including India. According to World Health Organization 2.8 million pre school children are at risk of developing nutritional blindness. Among the possible strategies of overcoming vitamin A deficiency through short term and long term approaches, increasing the dietary consumption of vitamin A and provitamin A carotenoids assumes significance.- Handbook of Functional Beverages and Human Health
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The Indian Journal of Nutrition and Dietetics, Vol 53, No 4 (2016), Pagination: 487-488Abstract
The Handbook of Functional Beverages and Human Health Edited by Fereidoon Shahidi and Cesarettin Alasalvar are sectioned into seven. The Section I on market trends, regulations, chemistry and health aspects deals with the market for functional beverages as the consumer preferences towards the carbonated beverages is sliding down due to changing pattern in consumers health and lifestyle pattern.- Introducing Food Science
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The Indian Journal of Nutrition and Dietetics, Vol 54, No 1 (2017), Pagination: 115-116Abstract
Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the preservatives used are also emphasised. Governmental regulations of food safety and quality are also introduced.- Effect of Sunlight - UV Rays on the Vitamin D Status of Girls (18 to 22 years)
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Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 4 (2018), Pagination: 463-477Abstract
The study was aimed to evaluate the effect of sunlight on vitamin D and calcium status among the college girls, aged 18 – 22 years. One hundred and fifty girls were selected out of which 45 with vitamin D deficiency were considered for experiment. The participants were divided into three groups of 15 each: Experimental I - curd supplementation, exposure to sunlight and nutrition education; Experimental II - exposure to sunlight and nutrition education and Control group with no intervention. Anthropometric measurements, blood haemoglobin, serum vitamin D and calcium were analysed before and after supplementation for 50 days. In the experimental group I, there was a mean increase of 3.22 ng/ml of vitamin D and was significant at 1% level and in the experimental group II the increase was 1.03 ng/ml (significant at 5% level). There was a mean difference of 1.57 ng/ml in the control group which was not significant. The mean initial calcium level in the experimental group I was 9.33 mg/dl and the final value is 9.67 mg/dl and the increase was significant at 1% level. The experimental group II had a mean initial calcium level of 9.36 mg/dl and the mean final value of 9.56 ml g/dl. The mean difference of 0.05 mg/dl was noted in serum calcium before and after supplementation in the control group. The experimental group I showed a positive correlation of 0.035 between vitamin D and sunlight whereas in experimental group II and control group there was a negative correlation of 0.045 and 0.072 respectively. It can be concluded that sunlight had an effect on vitamin D status and the calcium level of the participants further highlighting that sunlight exposure is an effective method of improving the vitamin D status.Keywords
Vitamin D, calcium, Absorption, Sunlight, Curd, Exposure, Nutrition Education.References
- Yao, C.K., Liu, Y., Lee, I., You-Tung Wang and Ping-Yen Wu. A Ca2+ channel differentially regulates clathrin-mediated and activity-dependent bulk endocytosis. PLoS Biol., 2017, 15.https://doi.org/10.1371/journal.pbio.2000931
- Institute of Medicine, (1997) Food and Nutrition Board. Dietary Reference Intakes: calcium, phosphorus, magnesium, vitamin D and fluoride. Washington, D.C.: National Academy Press; 1997
- Holick, M.F. Vitamin D deficiency, N. Engl. J. Med., 2007, 357, 266-281.
- Mawer, E.B., Backhouse, J., Holman, C.A., Lumb G.A. and Stanbury, S.W. The distribution and storage of vitamin D and its metabolites in human tissues. Clin. Sci., 1972, 43, 413-431.
- Kushi,L.H., Byers, T., Doyle, C., Bandera, E.V., McCullough, M., McTiernan A., Gansler, T., Andrews, K.S. and Thun, M.J. American Cancer Society Guidelines on Nutrition and Physical Activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity, CA Cancer J. Clin., 2006, 56, 254-258.
- Vieth, R., Chan, P.C. and MacFarlane, G.D. Efficacy and safety of vitamin D3 intake exceeding the lowest observed adverse effect level. Am. J. Clin. Nutr., 2007, 73, 288–294.
- Bischoff-Ferrari H.A., Giovannucci, E., Willett, W.C., Dietrich, T. and Dawson-Hughes, B. Estimation of optimal serum concentrations of 25-hydroxy vitamin D for multiple health outcomes. Am. J. Clin. Nutr., 2006, 84, 18-28.
- Dawson-Hughes, B., Heaney, R.P., Holick, M.F., Lips, P., Meunier, P.J. and Vieth, R. Estimates of optimal vitamin D status. Osteoporos. Int., 2005, 16, 713-716.
- Hathcock, J.N., Shao, A., Vieth, R. and Heaney, R. Risk assessment for vitamin D. Am. J.
- Clin. Nutr., 2007, 85, 6-18.
- Hollis, B., Carol, L. and Wagner, M.D. Medical University of South Carolina and Charleston, normal serum vitamin D levels. N. Engl. J. Med., 2005, 352, 515-516.
- Ritu, G. and Gupta, A. Vitamin D deficiency in India: prevalence, causalities and interventions, National Institute of Health, Nutr., 2014, 6, 729–775.
- Matsuoka, L.Y., Wortsman, J., Haddad, J.G. and Hollis, B.W. In vivo threshold for cutaneous synthesis of vitamin D3. J. Lab. Clin. Med., 2007, 114, 301–305.
- Wortsman, J., Matsuoka, L.Y., Chen, T.C., Lu, Z. and Holick, M.F. Decreased bioavailability of vitamin D in obesity. Am. J. Clin. Nutr., 2000, 72, 690-693.
- Holick, M.F. The Influence of Vitamin D on Bone Health Across the Life Cycle, Boston University School of Medicine, Department of Medicine, Section of Endocrinology, Vitamin D Laboratory, MA 02118. 2005.
- Bamji, M.S. Biochemical Tests for the Assessment of Nutrition Status. Text book of Human Nutrition. Second Edition. Bamji, M.S., Rao, N.P and Reddy, V. (eds). Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi, 2004, 10-142.
- NIN Pre-conference Workshop on Methodology of Nutrition Assessment and Body Composition-43rd National Conference, Nutrition Society of India. 2011, 9, 11.
- WHO Report of WHO on Nutritional status and “Asia criteria” values. 2012.
- Cawley, J. Richard, V. and Burkhauser, Beyond BMI: The Value of More Accurate Measures of Fatness and Obesity in Social Science Research, NBER Working Paper No. 12291. 2006.
- Indian Council of Medical Research Nutrient Requirements and Recommended Dietary Allowances for Indians, A Report of the Expert Group of the Indian Council of Medical Research, New Delhi, 2016, 50-53.
- Barasi’s Human Nutrition A Health Perspective
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The Indian Journal of Nutrition and Dietetics, Vol 55, No 4 (2018), Pagination: 520-522Abstract
The book on “Human Nutrition – A Health Perspective” is sectioned into six by the authors Mike Lean and Emilie Combet. The section on foods, nutrient requirements and nutrition has five chapters focussing from the definitions of nutrition, its importance through balanced diet and my plate.- Shelf Life of Meat Using Edible Active Packaging Enriched Films
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Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 1 (2020), Pagination: 25-42Abstract
Packaging is one of the most important processes to preserve the quality of food. Edible polymer is an effective alternative to synthetic polymers. Active packaging is incorporating antimicrobials and/or antioxidants in packaging material. Application of these technologies can improve safety of foods. In this study active edible film was formulated and standardised with concentration of 2.25% of sodium alginate, 1% glycerol, 2% CaCl2. Meat was chosen as it is a widely used perishable food. Garlic, atibala and betel leaf were chosen as the sources of active compounds. Betel leaf extract infused films were found to be more acceptable over garlic and atibala infused films. Edible Films (EF) with varying concentrations of betel leaf extract was formulated namely EFS, EF10, EF20, EF30 and EF40. The impact of the extract infused films was studied for its physical and physico-chemical properties, sensory attributes, nutrient content and shelf life extension ability. Varying concentrations of betel leaf extract didn't influence the thickness of the film whereas the film with P.betel leaf extract showed higher grammature values than that of the film without antioxidants. There was a gradual increase in solubility and antioxidant activity as the concentration of P.betel leaf extract increased. The antioxidant activity of EF10, EF20, EF30 and EF40 are 37.12%, 38.48%, 42.37% and 42.89% respectively. Sensory evaluation indicated that EF20 and EF10 had good overall acceptability. Nutrient quality of EF40 was highest followed by the other three formulations EF30, EF20 and EF10 in decreasing fashion. EF20 had acceptable sensory attributes and also possessed better nutrient content with carotene 1.67 mg, iron 4.23 mg and calcium 0.29 g. The seven days total plate count study of meat packed with EF20 revealed higher bacterial count of 5.88±0.087 log CFU g-1 in control than the EF20 i.e., 3.32±0.081 log CFU g-1. The study concludes that the usage of plant based antioxidants and antimicrobials can be effective alternative replacing chemicals used as food packaging material for increasing the shelf life of a food productKeywords
Edible Films, Antimicrobial, Antioxidant, Herbal, Betel Leaf, Shelf Life, Meat, Nutrients, Sensory Evaluation.References
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- Manojkumar, P., Ravi, T.K. and Gopalakrishnan, S. Antioxidant and antibacterial studies of arylazopyrazoles and arylhydrazonopyrazolones containing coumarin moiety, Eur. J. Med. Chem., 2017, 44, 4690-4694.
- Geraldine, R. M., Fatima, N., Ferreira, S., Botrel, A. and Goncalves, L. A. Characterization and effect of edible coatings on minimally processed garlic quality. Carbohydrate Polymers., 2008, 72, 403-409.
- Ghanbarzadeh, B., Almasi, H. and Entezami, A.A. Physical properties of edible modified starch/carboxy-methylcellulose films. Innovative Fd. Sci. Emerging Technol., 2010, 11, 697-702.
- Dipanwita Bhattacharya. and Kandeepan, G. Asian Selection of biopolymers to develop a biodegradable and edible film for packaging of luncheon chicken meat slices. J. Dairy. Fd. Res., 2017, 36, 67-71.
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- Nasreddine Benbettaïeb., Frédéric Debeaufort. and Thomas Karbowiak. Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity. Cri. Rev. Fd. Sci. Nutr., 2018,1, 34-46.
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- Nouri, L. and Abdorreza Mohammadi Nafchi. Antibacterial, mechanical and barrier properties of sago starch film incorporated with betel leaves extract. Int. J. Biol. Macromolecul., 2014, 66, 254-259.
- Biswas, O., Talwar N.A., Bhattacharya, D., Das, S.K. and Chaudhary, S. Effect of refrigeration on quality and stability of fresh fish and poultry muscles. Ind. J. Anim. Hlth., 2017, 56, 65-76.
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- Innovative Food Science and Emerging Technologies
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Affiliations
1 Agharkar Research Institute, IN
1 Agharkar Research Institute, IN