S. Mathew ¹, Vibha Bhatnagar ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Udaipur, IN

Abstract

Teenage boys and girls are in a state of rapid growth and if their nutrition is not taken care at this particular period, they become stunted in growth Probably the most neglected subject of research in the entire field of health and nutrition, not only in India but in developing countries in general iS the adolescent girl (10-18 years) In fact, it is precisely this group of future homemakers, that is destined to play to most the vital and determining role with respect to the physical and mental calibre of the coming generation.

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Madhu Goyal ¹, Archana Gupta ¹, S. Mathew ¹

Affiliations
1 Dept. of Foods and Nutrition, College of Home Science, Rajasthan Agri. University Campus, Udaipur, Rajasthan, IN

Abstract

The importance of soup in the diet is well known as it acts as a appetizer. Generally soups ore prepared with fresh vegetables, which require peeling, cutting, boiling, straining and seasoning. This makes the task tedious and time consuming. Therefore, availabiiity of dried vegetable powders for the preparation of soups can be a boon against the time consuming culinary work. But information about the nutrient content and organoleptic characteristics of vegetables dried by different drying methods is lacking in the literature. Therefore, present investigation has been undertaken to find out the best method of drying for the preparation of vegetable soup powders.

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M. Goyal ¹, S. Mathew ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Rajasthan Agriculture University Campus, Udaipur, Rajasthan, IN

Abstract

Cauliflower is a delicious vegetable available only during winter season in major part of the country. Drying is one of the cheapest and oldest method of preservation by which these vegetables can be made available throughout the year. The quality of dried product depends upon the method and conditions used for drying.

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Deepa Kaushik ¹, S. Mathew ²

Affiliations
1 Department of Home Science, Maharani's College, University of Rajasthan, IN
2 Department of Foods and Nutrition, College of Home Science, Udaipur, IN

Abstract

Lactation is a normal physiological process that begins soon after parturition, during which the mother starts nourishing her baby. To fulfil this function, she should have an additional nutrient store to nourish the rapidly growing baby. Therefore it makes considerable nutritional demands on the mothers. The preparation for lactation begins in pregnancy.

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Smitha Sarupriya ¹, S. Mathew ²

Affiliations
1 College of Home Science, Udaipur, Rajasthan, IN
2 College of Home Science Udaipur, Rajasthan, IN

Abstract

Adolescence in contrast to puberty is not a single age or stage but a range of years (13 - 18 years) during which an individual develops from a child to an adult. In addition to the enormous amount of physical growth and development that occurs during these years, adolescents experience psychological and social changes.These years are the most active period of life because of the double demands of activity and growth, food needs are extremely important and high.

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