Indian Journal of Health and Wellbeing

Sangeeta ¹, Shivani Bindal ¹

Affiliations
1 M.M. College of Education, Mullana, Ambala, Haryana, IN

Abstract

"Childhood” a unique period in life-time, when, like a flower, the child is unfolding and growing, the care and nurture given to the child during this period of unfolding is of greatest importance. The health of children, the little angels of God, forms the real foundation upon which all the happiness in the near future depends. Child malnutrition is the major problem in developing countries. India accounts for 40 percent with less than 20 percent of the global Child Population. Of the nearly 12 million children who die each year in developing countries mainly due to preventable causes, the deaths of over 6 million or 55 percent are either directly or indirectly attributed to malnutrition (UNICEF Report). In India attempts have been made to educate different groups (pre-school children, primary school children, secondary school children, adolescents, balsevikas) of people about nutrition. Nutrition and Health Education given to Children will not benefit us much as it results in their knowledge gains but the practices that their mothers have adopted since long don't change. So, it is better to give Health and Nutrition Education directly to mothers, so that along with knowledge, we can change their practices as well. Moreover, with the knowledge on health, hygiene, sanitation and infections diseases, she can safeguard the child from many dangerous diseases. It will reduce Mortality Rate of India. The main aim of the paper was to study impact of health and nutrition education of mothers on cognitive and social development of their children. Although under ICDS Scheme, Anganwadi workers impart Health and Nutrition Education to mothers but they are not properly trained and they don't have proper material to conduct formal sessions of Health and Nutrition Education. Thus educating mothers by Nutrition Experts is the need of the hour if we want the well being of children who are our future nation builders.

Keywords

Nutrition Education, Health, Cognitive and Social Development, Children.

Full Text

     

Shivani Bindal ¹, Sangeeta ¹

Affiliations
1 M.M. College of Education, Mullana-Ambala, Haryana, IN

Abstract

Science and technology has revolutionized the human existence. Technology today is no longer confined to small rooms filled with some intelligent mind; rather it has become a way of life. There has been a considerable shift in the learning paradigm due to the introduction of technology and newer methods of imparting education. So new technologies are being gradually integrated into teaching-learning process. The school environment especially classroom environment is quite important in creating effective learning environment. To keep pace with a changing world classrooms need to offer more rigorous, relevant and engaging opportunities for students to learn and to apply their knowledge and skills in meaningful ways. The concept of smart classroom is gaming pace day by day but still its boons and banes are still not clear to schools. A smart classroom is a classroom that that has an instructor station equipped with computer and audiovisual equipment, allowing the instructor to teach using a wide variety of media. These include DVD and VHS playback, Power Point presentations, and more all displayed through a data projector. Some smart classrooms have a semi-permanent unit in the room called a Smart Console. These Smart Consoles have similar equipment housed inside them as the other smart classrooms. The present paper strongly recommends that the classrooms in 21 century have to be modern surely and each student must be given a chance to use the smart class. Further, the teachers should be provided with the updated knowledge of using such technology in the classroom so that they can encourage their students.

Keywords

Student Achievement, Technology, Classroom.

Full Text

     

Sangeeta ¹, R. B. Grewal ²

Affiliations
1 Department of Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN
2 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN

Abstract

Maize (Zea mays L.) is an important cereal grain in the world and it has a diverse form of utilization including human food uses, animal feed formulation and as a basic raw material for industrial puposes. Quality of maize proteins is poor, they are deficient in the essential amino acids lysine and tryptophan. Mexico have successfully developed new hybrids and cultivars called quality protein maize (QPM) which contain greater amount of lysine and tryptophan. The objective of this study was to determine functional properties of flour of corn varieties. Water absorption capacity and solubility of flour obtained from HQPM-7 was found to be higher than that of HQPM-1 variety. On the other hand, gelation capacity, emulsification capacity and swelling power of flour obtained from HQPM-1 was found to higher than that of HQPM-7 variety.Functional properties are important in determining the nutritional, sensory, physico-chemical and organoleptic properties of the final product (Kinsella, 1979).

Keywords

Corn Varieties HQPM-1, HQPM-7.

Full Text

     

Sangeeta ¹, R. B. Grewal ¹

Affiliations
1 Centre ofFood Seienee and Teehnology, CCSHAU, Hisar, Haryana, IN

Abstract

Buckwheat commonly known as kuttu is a non-glutinous pseudo-cereal belonging to the family polygonaceae. In buckwheat flour, starch is a main component which plays an important role in the functional properties of end-use food products. The present investigation was carried out to examine the morphological and functional characteristics of buckwheat starch. Water absorption capacity, solubility index and swelling power of buckwheat starch was observed as 91.83%, 0.11 and 18.43g/g, respectively. Keeping in view these functional properties we can use buckwheat starch in various food and industrial application.

Keywords

Bukwheet Floor, Starch, Morphological and Functional Characteristics.

Full Text

     

Sangeeta ¹, R. B. Grewal ¹

Affiliations
1 Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN

Abstract

Buckwheat commonly known as kuttu is a non-glutinous pseudo-cereal belonging to the family polygonaceae. In buckwheat flour, starch is a main component which plays an important role in the functional properties of end-use food products. The present investigation was carried out to examine the morphological and functional characteristics of buckwheat starch. Water absorption capacity, solubility index and swelling power of buckwheat starch was observed as 91.83%, 0.11 and 18.43g/g, respectively. Keeping in view these functional properties we can use buckwheat starch in various food and industrial application.

Keywords

Non-Glutinous Pseudo-Cereal, Buckwheet, Starch, Food Products.

Full Text

     

Sangeeta ¹, R. B. Grewal ¹

Affiliations
1 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN

Abstract

Amaranth, a major pseudo-cereal is rich source of carbohydrate, protein, lipids, dietary fiber and functional components. Starch is its major component and used in many food products to improve their functional and technological properties. In the present investigation starch trom amaranth was evaluated for morphological and functional properties. Average size for starch granules was ranged trom 0.99-1.70pm and indicated very small size of starch granules as compared to other cereal grains. Amaranth starch showed 118.90% water absorption capacity, 0.76 solubility index and 13.07g/g swelling power. High water absorption capacity, solubility index and high swelling power of amaranth starch presented its suitability for wide application in many end use food products.

Keywords

Starch, Pseudo-Cereal, Food Products.

Full Text