Refine your search
Collections
Co-Authors
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
A., Thirumani Devi
- Effect of Lactation on Nutritional Status in Urban Women from Low Middle Income Families
Abstract Views :212 |
PDF Views:1
Authors
Affiliations
1 Nutrition Foundation of India, C-13, Qutab Institutional Area, New Delhi - 110 016, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, IN
1 Nutrition Foundation of India, C-13, Qutab Institutional Area, New Delhi - 110 016, IN
2 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 3 (2020), Pagination: 222-239Abstract
In India breast feeding is universal. Studies carried out in the 1980s have shown that in women from low income families, lactation during the first six months was associated with weight loss. Over time there has been substantial reduction in under-nutrition across all groups including lactating women and over-nutrition has emerged as a public health problem. A study was taken up to assess the impact of universal and prolonged lactation on nutritional status and adiposity in 2240 women from urban low middle income group; 83.5% were 18-29 years of age and 16.5% were 30 years or older. As lactating women had to meet the energy cost of milk production, they weighed less and had lower mean BMI, MUAC, HC and WC as compared to non-lactating women. Prevalence of under-nutrition was higher and over-nutrition was lower in lactating women as compared to non-lactating women. In this community, prevalence of under-nutrition was low and lactation was not associated with persistent deterioration in nutritional status in either of the age groups; identifying lactating women who are under-nourished, providing them with nutrition education and take home rations continuously and monitoring their improvement may result in steep reduction in under-nutrition rates. Prevalence of over-nutrition in lactating women especially in ≥ 30 year age group was high; over-nutrition rates increased with waning lactation. Nutrition and health education on importance of increasing physical activity and interventions to promote discretionary physical activity are urgently required to halt the rise in over-nutrition and risk of non-communicable diseases in these women.Keywords
Adiposity, Abdominal Adiposity, Duration Of Lactation, Low Middle Income Families, Over Nutrition, Under-Nutrition, Urban Women.
References
- International Institute for Population Sciences (IIPS). National Family Health Survey (NFHS-4), 2015–16 India report http://rchiips.org/NFHS/NFHS-4Reports/India.pdf accessed on 10.12 2019.
- Prema, K., Madhavapeddi, R. and Ramalakshmi, B. A. Changes in anthropometric indices of nutritional status in lactating women [India]. Nutrition reports international. 1981,24,893-900.
- Indian Council of Medical Research (ICMR) (2010) Nutrient requirements and recommended dietary allowances for Indians In: A report of the expert group of the Indian Council of Medical Research National Institute of Nutrition Hyderabad.
- National Nutrition Monitoring Bureau (NNMB) All the Technical Reports of the NNMB http//nnmbindia.org/downloads.htm, accessed on 10.12.2019.
- Ministry of women and child development Integrated Child Development Services ICDS- wcd.nic.in accessed on 10.12 2019.
- Brewer, M. M., Bates, M. R. and Vannoy, L. P. Postpartum changes in maternal weight and body fat depots in lactating vs. non-lactating women. Am. J. Clin. Nutr., 1989, 49, 259-265.
- Robinson, J.J. Changes in body composition during pregnancy and lactation. Proc. Nutr. Soci., 1986, 5, 71-80.
- Butte, N. F. and Hopkinson, J. M. Body composition changes during lactation are highly variable among women. J. Nutr., 1998, 128, 318-385.
- IIPS. National Family Health Survey-3, (2006). http://rchiips.org/nfhs/pub_nfhs-3.shtml, accessed on 10 .12. 2019.
- Madhavapeddi, R. and Rao, B. S. Energy balance in lactating undernourished Indian women. Eur.J. Clin. Nutr., 1992, 46, 349-354.
- Piers, L. S., Diggavi, S. N., Thangam, S., Van Raaij, J. M., Shetty, P. S. and Hautvast, J. G. Changes in energy expenditure, anthropometry and energy intake during the course of pregnancy and lactation in well-nourished Indian women. Am.J. Clin Nutr., 1995, 61, 501-513.
- Dorea, J. G. Changes in body weight and adiposity during lactation. Nutr. Res., 1997, 17, 379-389.
- Merchant, K., Martorell, R. and Haas, J. Maternal and fetal responses to the stresses of lactation concurrent with pregnancy and of short recuperative intervals. Am. J. Clin. Nutr., 1990, 52, 280-288.
- Kulkarni, B., Shatrugna, V., Nagalla, B. and Rani, K. U. Regional body composition changes during lactation in Indian women from the low-income group and their relationship to the growth of their infants. J. Am. College of Nutr., 2011, 30, 57-62.
- Anshi Goel, Thirumani,A., Kalaivani, K. and Ramachandran, P. Dual nutrition burden in urban women from low middle income families. The Ind. J. Nutr. Diet., 2020, 57, 10-24.
- Prabhakar, K., Kalaivani, K., Kowsalya, S. and Ramachandran, P. Use of mother child protection card for improving infant feeding practices. The Ind. J. Nutr. Diet., 2019, 56, 351-364.
- KAP Study of an Ice Cream Factory at Palakkad
Abstract Views :130 |
PDF Views:0
Authors
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 58, No S2 (2021), Pagination: 8-12Abstract
Chikoos ice cream is a leading brand of Kerala State’s food industry situated at Alathur in Palakkad district. The industry is highly recognized and has claimed various prestigious awards from the Kerala State Government. The company manufactures a variety of ice creams made out of seasonal fruits and vegetables. The company took an initiative to promote the goodness of Jackfruit and its products like pudding, payasam, ice cream, jam, squash, chips, pakodas, pickles, curries, cutlets and cookies. The main attraction was the green chilly ice cream, ginger ice cream and pan or betal leaf ice cream. The survey was conducted using a questionnaire and interview schedule among 50 food handlers working in this factory. The food handlers were assessed on their knowledge, attitude and practices regarding food hygiene, good handling practices and sanitation which they practiced during processing. Regular inspection, internal audit and observation were done to identity the hazards which might spoil or cause harm to the product and consumers who would consume them. Food Safety Training was given to the food handlers regarding active hand washing, proper personal hygiene, pest infestation, sanitation and waste management along with storage of ice creams in insulated boxes and deep freezers. Training was done using power-point presentation, practical demonstration, flashcards and audio visuals. Post evaluation was done using the same questionnaire along with brainstorming interactive group discussions. The training brought about a positive impact on the knowledge, attitude and practices of the food handlers which contributed to the wholesomeness and quality of the food products.Keywords
Food Hygiene, Sanitation, Good Handling Practices, Waste Management, Insulated Boxes.- Nutrition Intervention on Surgical Outcome Among Selected Hospitalized Subjects
Abstract Views :121 |
PDF Views:1
Authors
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 58, No III (2021), Pagination: 100-110Abstract
Type 2 diabetes is a polygenetic disease in which environmental factors and obesity play a major role in disease development. When diabetes is not well managed, complications develop that threaten health and endanger life. People with diabetes are also likely to have chronic muscle-skeletal co-morbidities, especially pre and post operative malnutrition escalates the infection rate and longer stay in hospital. Orthopaedic patients with surgical bone fractures and hip surgeries presented a deteriorating nutritional status, and higher incidence of many health problems. Medical Nutritional Therapy (MNT) is an essential component of inpatients in terms of management of surgical outcome among the diabetic subjects. Hence the present intervention study focused on the incorporation of soy protein in the formulated health mix which was used for the preparation of selected breakfast recipes for the post operative lower limb injured Type 2 diabetic subjects. Impact of nutrition intervention on surgical outcome was analysed. Increase in pre albumin level and reduced surgical site infection and length of stay (p<0.05) in hospital were proving that MNT is an essential component of inpatient which was usually unrecognized among orthopedic inpatients within a tertiary hospital. It was also evident from the study that the incorporation of high biological value protein along with the regular diet (which was easily included in the preparation of common recipes) of lower limb injured hospitalized Type 2 diabetics has significant impact on the increment in serum albumin along with an elevation of Total Lymphocyte TLC (>15), markers of nutritional status insisting the importance of nutritional support as a prevention strategy to decrease the incidence post operative complications among orthopedic subjects.Keywords
Type 2 Diabetes, Orthopaedic Surgery, Lower Limb Injury, Soy Protein Isolate, High Biological Value Protein, Surgical Site Infection, Total Lymphocyte Count, Post Operative Complications.- Quality Evaluation of Value Added Cookies
Abstract Views :128 |
PDF Views:0
Authors
Suba G.
1,
Thirumani Devi A.
2
Affiliations
1 Department of Food Science and Nutrition, LRG Government Arts College for Women, Tirupur - 641 604, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
1 Department of Food Science and Nutrition, LRG Government Arts College for Women, Tirupur - 641 604, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No S1 (2021), Pagination: 10-20Abstract
Food supplementation is one of the most effective methods of promoting health and preventing or combating health problems, to reach some or all population. Supplementary foods were formulated on the basis of low cost, locally available foods, familiar to home maker and easy for preparation. Hence the present study was initiated to develop an iron and calcium rich health mix cookies. Cookies were prepared using the health mix which scored highest in terms of sensory evaluation and also had high level of calcium content. Sensory evaluation, nutrient content and calculation of cost effectiveness were done. The physical characteristics like weight, width, diameter, thickness and spread factor were determined. The physical characteristics were measured. The mean values of the standard and formulated cookies were different in the proximate principle composition and mineral content. The iron, calcium, magnesium and vitamin B-6 levels of formulated cookies were higher than the standard cookies. It was also noted that the moisture content of the standard cookies was 5.15 per cent and that of formulated cookies was 2.084 per cent. The moisture content of the formulated cookies was lower than the standard cookies as the sprouted ragi enhanced the reduction in moisture content in the flour. The protein content of the formulated cookies was 13 g which was slightly higher than standard cookies (10.2 g). This was attributed to the incorporation of high protein ingredients like soya, horse gram and roasted Bengal gram dhal in the formulated cookies. The fat content of the formulated cookies (20.0 g) was lower than the standard cookies with fat content of 35 g. The carbohydrate content of the formulated cookies (22.8 g) was much lower than the standard cookies (72 g). This is due to the incorporation of pulses, oil seeds which replaced some of the carbohydrate content in the cookies. From the overall acceptability, it was clear that only a slight difference was noted between the standard and formulated cookies.Keywords
Food Supplementation, Cookies, Calcium, Health Mix, Sensory Evaluation, Physical Characteristics- Triple Burden of Malnutrition: A Reminder to Reform
Abstract Views :113 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043., IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 1 (2023), Pagination: 17-31Abstract
The Triple Burden of Malnutrition is one of the most alarming issues of the current world. The current study focuses on the occurrence of triple burden of malnutrition in young adult women and impact of personalized nutrition education on the nutritional status of young adult women in the age group of 18- 21 years. The subjects were provided with questionnaire to collect the demographic and dietary data and also to screen the subjects for nutritional deficiencies. The study was conducted on 200 students and were assessed their nutritional status using ABCD technique such as Anthropometric Measurements (height, weight, BMI, waist and hip circumference, waist and hip ratio), Biochemical Estimation, Clinical Examination and Dietary pattern (24 hour recall method, Food frequency table).The subjects were categorised into under nutrition, over nutrition and micronutrient deficiencies. They were provided with personalised nutrition education on the basis of their nutritional status and requirements.
Keywords
Triple burden of malnutrition, Personalised nutrition education, Demographic profile, Nutritional status, Under nutrition, Over nutrition and Micronutrient deficiencies.References
- Vesnina, A., Prosekov, A., Kozlova, O. and Atuchin, V. Genes and eating preferences, their roles in personalized nutrition. Genes, 2020, 11, 357.
- Barrea, L., Annunziata, G., Bordoni, L., Muscogiuri, G., Colao, A. and Savastano, S. Nutrigenetics- personalized nutrition in obesity and cardiovascular diseases. Int. J. Obes. Supplem., 2020, 10, 1-13.
- Bhadra, P. and Banerjee, P. The role of personalized nutrition in human physiological disorders. Biosc. Biotech. Res. Comm., 2020, 13, 31-38.
- Meenakshi, J.V. Trends and patterns in the triple burden of malnutrition in India. Agricul. Econom., 2016, 47, 115-134.
- Luo, H., Zyba, S.J. and Webb, P. Measuring malnutrition in all its forms: An update of the net state of nutrition index to track the global burden of malnutrition at country level. Global Food Security, 2020, 26, 100453.
- https://www.unicef.org/media/92031/file/UNICEF%20Nutrition%20Strategy%202020-2030.pdf
- Patel, R., Srivastava, S., Kumar, P. and Chauhan, S. Factors associated with double burden of malnutrition among mother-child pairs in India: A study based on National Family Health Survey 2015-16. Children and Youth Serv. Rev., 2020, 116, 105256.
- Ordovas, J.M., Ferguson, L.R., Tai, E.S. and Mathers, J.C. Personalised nutrition and health. BMJ., 2018, 361.
- Mullins, V.A., Bresette, W., Johnstone, L., Hallmark, B. and Chilton, F.H. Genomics in personalized nutrition: Can you “eat for your genes”? Nutr., 2020, 12, 3118.
- https://www.scirp.org/(S(czeh2tfqw2orz553k1w0r45))/reference/referencespapers.aspx?referenceid=2835863 .
- Sunuwar, D.R., Singh, D.R. and Pradhan, P.M.S. Prevalence and factors associated with double and triple burden of malnutrition among mothers and children in Nepal: Evidence from 2016 Nepal demographic and health survey. BMC Public Health, 2020, 20, 1-11.
- Bush, C.L., Blumberg, J.B., El-Sohemy, A., Minich, D.M., Ordovás, J.M., Reed, D.G. and Behm, V.A.Y. Toward the definition of personalized nutrition: A proposal by the American Nutrition Association. J. Ame. Colle. Nutr., 2020, 39, 5-15.
- Zeisel, S.H. Precision (personalized) nutrition: understanding metabolic heterogeneity. Ann. Rev. Fd. Sci. Technol., 2020, 11, 71-92.
- Christian, A.K. and Dake, F.A. Profiling household double and triple burden of malnutrition in sub-Saharan Africa: Prevalence and influencing household factors. Public Health Nutr., 2022, 25, 1563-1576.
- Mockshell, J., Asante-Addo, C., Andam, K.S. and Asante, F.A. Transitioning to nutrition-sensitive food environments: Triple sector strategies to reduce the triple burden of malnutrition, IFPRI., 2021, 1-52.
- Environmental Impact of Conventional Rice Cultivation using Life Cycle Analysis
Abstract Views :135 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 2 (2023), Pagination: 224-234Abstract
Rice is the staple cereal in most Asian countries. Agriculture and food production accounts for nearly a third of global GreenHouse Gas Emissions (GHGE), where rice has a significant contribution. This study quantifies the environmental impact of conventional rice cultivation using Life Cycle Analysis, which assesses every process, input and output in the cultivation system and measures the environmental impacts. The top six impacts in the production of 1000 kg paddy in one field in North East India was terrestrial toxicity (245.548 kg 1,4-DCB), global warming (144.283 Kg CO2 eq), human non-carcinogenic toxicity (83.905 kg 1,4-DCB), fossil fuel scarcity (38.760 kg oil eq.). More of such data is necessary to create a nation-wide database, so that consumers and policy makers can make proper decisions not only based on nutritional content or safety of food, but also in terms of their environmental impact.
Keywords
Rice Cultivation, Rice, Life Cycle Analysis, Open LCA.References
- IPCC. Sixth Assessment Report. United Nations, 2022. https://www.ipcc.ch/assessment-report/ar6/
- International Standard (ISO 14040). Environmental Management-Life Cycle Assessment-Principles and Framework. International Organisation for Standardisation, 1997.
- Fawibe, O.O., Honda, K., Taguchi, Y., Oark, S. and Isoda, A. Greenhouse gas emissions from rice field cultivation with drip irrigation and plastic film mulch. Nutrient Cycling in Agroecosystems, 2018, 113, 51-62. https://doi.org/10.1007/s10705-018-9961-3
- Wurisbaugh, W.A., Paerl, H.W. and Dodds, W.K. Nutrients, eutrophication and harmful algal blooms along the freshwater to marine continuum. WIREs Water, 2019, 6, e1373. https://doi.org/10.1002/wat2.1373
- National Greenhouse Gas Inventories Programme. IPCC Guidelines for National Greenhouse Gas Inventories (H.S. Eggleston, L. Buendia, K. Miwa, T. Ngara, and K. Tanabe, Eds.), 2006. IPCC. http://www.ipcc-nggip.iges.or.jp/public/2006gl/index.htm
- FSSAI, and FFRC. (n.d.). FAQs on Rice Fortification. Food Safety and Standards Authority of India. https://ffrc.fssai.gov.in/commodity?commodity=fortified-rice
- Stockle, C.O. Environmental impact of irrigation: A review. IV international congress of agricultural engineering. 2001. https://citeseerx.ist.psu.edu/document?repid=rep1&type=pdf&doi=8321f0dbb29814bd74e6bc858210809ca847a227
- EPA. Integrated Risk Information System (IRIS). Environmental Criteria and Assessment Office, Office of Health and Environmental Assessment, Cincinnati, Ohio, 1995a.
- EPA. Health Effects Assessment Summary Tables. Annual FY-95, prepared for the Office of Health and Environmental Assessment, Environmental Criteria and Assessment Office, Cincinnati, Ohio. Office of Emergency and Remedial Response, 1995b.
- Norris, J.C. Formal toxicity summary for 1,4-dichlorobenzene. The Risk Assessment Information System, 1998. https://rais.ornl.gov/tox/profiles/1_4_dichlorobenzene_f_V1.html#t3
- Tubiello, F.N., Karl, K., Flammini, A., Gütschow, J., Obli-Laryea, G., Conchedda, G., Pan, X., Qi, S.Y., Heiðarsdóttir, H.H., Wanner, N., Quadrelli, R., Souza, L.R., Benoit, P., Hayek, M., Sandalow, D., Contreras, E.M., Rosenzweig, C., Moncayo, J.R., Conforti, P. and Torero, M. Pre- and post-production processes increasingly dominate greenhouse gas emissions from agri-food systems. Earth System Science Data, 2022, 14, 1795-1809. https://doi.org/10.5194/essd-14-1795-2022
- FAO. Greenhouse gas emissions from agri food systems. Global, regional and country trends, 2000–2020. Food and Agriculture Organization of the United Nations, 2022. https://www.fao.org/food-agriculture-statistics/data-release/data-release-detail/en/c/1616127/