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Agrahari, Kiran
- Impact of Nutrition Education Programmes on Pregnant and Lactating Women in Sultanpur District
Abstract Views :200 |
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Authors
Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 38-41Abstract
Nutrition education is any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food- and nutrition-related behaviours conducive to health and well-being. Nutrition education is delivered through multiple venues and involves activities at the individual, community, and policy levels. Nutrition education is a mechanism to enhance awareness, as a means to self-efficacy, surrounding the trigger of healthy behaviour. Nutrition education programmes endeavour to improve participants’ dietary intakes during pregnancy by promoting balanced diet. Since the demands for specific nutrients during pregnancy and lactation are directly depend on a mother’s intake. Suboptimal level of these crucial nutrients during pregnancy may increase the risk of adverse pregnancy outcomes such as neural tube defects, early fatal loss, preeclampsia, low birth weight and maternal mortality. Although poor dietary intake is a common cause of micronutrient deficiencies, the ischolar_main cause is linked with low socioeconomic status and lack of knowledge about healthy eating patterns. This study was performed to determine the impact of nutrition education programmes on pregnant and lactating women in Sultanpur district . For the research survey method was used for the collection of data. Result show that maximum women were positive impact of nutrition education programmes.Keywords
Overwhelming, Intervention, Trigger, Maternal, Mortality.References
- Atrash, H.K., Johnson, K., Adams, M., Cordero, J.F. and Howse, J. (2006). Preconception care for improving perinatal outcomes: the time to act. Matern Child Health J., 10:3– 11. doi: 10.1007/s10995-006-0100-4.
- Gibson, R.S. (1990). Principles of nutritional assessment. New York, USA, Oxford University Press.
- Jones and Bartlett (2007). Nutrition education: Linking research, theory and practice.
- Srilakshmi, B. (2005). Dietetics. Revised 5th E., Delhi: New Age International (P) Ltd., Publishers, pp. 177.
- https://en.wikipedia.org/wiki/Nutrition_Education
- Spirulina as Super Food:Product Enrichment
Abstract Views :163 |
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Authors
Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 194-197Abstract
The objective of present investigation “Spirulina as super food: Product Enrichment’’ was to standardize and develop the products using spirulina powder and their organoleptic evaluation. Dried Spirulina contains 5% water, 24% carbohydrates, 8% fat, and about 60% (51–71%) protein. It is a complete protein source containing all essential amino acids, provided in its typical supplement form as a dried powder, a 100 gram amount of spirulina supplies 290 Calories and is a rich source of numerous essential nutrients, particularly B vitamins and dietary minerals, such as iron and manganese. The lipid content of spirulina is 8% by weight providing the fatty acids, gamma-linolenic acid, alpha-linolenic acid, linoleic acid, stearidonic acid, eicosapentaenoic acid, docosahexaenoic acid, and arachidonic acid.Spirulina benefits are so amazing that taken on a daily basis.They could restore and revitalize health such as detoxes heavy metals (especially arsenic), improve HIV/AIDS, prevent cancer, lower blood pressure, reduce cholesterol and speed up weight loss. Developed products of spirulina powder were biscuit and smoothie. The organoleptic evaluation of products was done by using (9-Point hedonic scale). The result of spirulina powder based products for biscuit, smoothie (T1) and (T2) were best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T1) and (T2) spirulina biscuit and smoothie were 8.0, 8.5 and 8.5, 9, respectively. Developed products were accepted by panel members.Keywords
Spirulina Powder, Super Food, Enrichment, Products.References
- Brill Steve (2006). Foraging for wild plants and mushrooms, Today’s dietitian.
- Copper Christen C. (2008). Functional food, Today’s dietitian, 10.
- Fraser Linda (2001). Classic Vegetarian Cooking, Barnes and Noble Books, New York.
- Ghaly, Abdel, Amal Hammouda and Mariam Al Hattab (2015), Development and sensory evaluation of Spirulina chocolate chip oatmeal. Internat. J. Bioprocess & Biotechnological Advancements, 1(2) : 63-73.
- Hosseini, Seyede Marzieh, Saeedeh Shahbazizadeh, kianoush khosravi-Darani and Mohammad Reza Mozafari (2013). Spirulina plantensis: food and function, 9 : 89-183.
- Fruits and vegetables, ww.dcpc.nci.nih.gov/5 a day.
- Quality Evaluation and Efficacy of Products by Incorporating Betel Leaves as a Functional Food
Abstract Views :177 |
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Authors
Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 208-211Abstract
The objective of present investigation “Quality evaluation and efficacy of products by incorporating betel leaves as a functional food”was to standardize and develop the products using betel leaves and their sensory evaluation. Piper betel is blessed as evergreen and perennial plant, that has God created and have given the shape of his own heart. In Ayurveda (Indian medicinal system) betel leaf is known by its Vedic name Saptasira and used as adjuvant with different medicines for voice, purifying blood, laxative and appetizer. Ascorbic acid is an excellent source of antioxidant, which helps decrease the free radicals in the body, accordingly preventing cancer. Apart from being served as a mouth freshener, betel leaf has many health benefits which also make it good for pregnant women. Developed products of betel leaves were Paan shake, mouth freshner balls. The organoleptic evaluation of products was done by using (9-point hedonic scale). The result of betel leaves based products for (Paan shake and mouth freshner balls) (T1) were best in all treatment in case of all sensory attributes. The overall acceptability of experimental (T1) betel leaves Paan shake, mouth freshner balls were 8.8 and 8.4, respectively. Developed products were accepted by panel members.Keywords
Betel Leaves, Functional Food, Product Enrichment, Product Development, Antioxidant.References
- Dwivedi, V. and Tripathi, S. (2014). Golden Heart of the Nature: Piper Betel L. J. Pharmacognosy & Phytochemistry, 1 (6) : 147-167.
- Hoque, M.M., Rattila, S., Shishir, M.A., Bari, M.L., Inatsu, Y. and Kawamoto, S. (2011). Antibacterial activity of ethanol extract of betel leaf (Piper betel L.) against some food borne pathogens. Bangladesh J. Microbiol., 28 (2) : 58-63.
- Sengupta, R. and Banik, K.J. (2013), International Journal of Pharmaceuticals Sciences and Research, Vol 4, Issue 12.
- Sripradha, S. (2014). Betel leaf–the green gold. J. Pharmaceuticals Sci. & Res., 6(1) : 36-37.
- Suresh Babu, T.V., Ananda, D., Chandrashekhar, G. Joshi and Manjula, Shantaram (2015). A phytochemical study in Betel leaf wine. Internat. J. Res. Biosci., 4 (2) : 1-7.
- Consequences and Prevalence of Iron Deficiency Anemia in Adult Women of Sultanpur District
Abstract Views :207 |
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Authors
Kiran Agrahari
1,
Arti Yadav
2
Affiliations
1 Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
2 Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
1 Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
2 Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 254-258Abstract
Anemia is a decrease in the total amount of red blood cells (RBCs) or hemoglobin in the blood, or a lowered ability of the blood to carry oxygen. When anemia comes on slowly, the symptoms are often vague and may include feeling tired, weakness, shortness of breath or a poor ability to exercise. Anemia that comes on quickly often has greater symptoms, which may include confusion, feeling like one is going to pass out, loss of consciousness, or increased thirst. Anemia must be significant before a person becomes noticeably pale. Additional symptoms may occur depending on the underlying cause.Anemia is a condition characterized by a reduction in the total circulating haemoglobin. There are different types of anemia, which are classified according to the causes of the anemia: a default in the production of red blood cells may be attributable to an iron, vitamin B12 or folate deficiency. Excessive destruction of red blood cells because of chronic diseases of nutritional, infective, metabolic or genetic origin leads to anaemia. Iron deficiency anaemia (IDA) is the commonest type of anemia. Among women, IDA is common during childbearing years and particularly during pregnancy due increased demand of iron and folic acid. This leads to maternal and infant morbidity and mortality. IDA causes pallor, weakness and tiredness. This disorder has a negative impact on immune status and physical work capacity. It can impair cognitive performance in all individuals. The main risk factors of IDA are: inadequate iron intake (due to an iron-deficient diet or in adequate absorption), increased iron requirements and blood loss. Indeed, the daily diet must include sufficient amounts of high bio available iron. This study was performed to determine the consequences and prevalence of iron deficiency anemia in adults women in Sultanpur city. The research survey method was used for the collection of data. Result showed thatmaximum 65 per cent of respondents were know about anemia while minimum 35 per cent respondents were not know about anemia.Keywords
Anemia, Morbidity, Childbearing, Mortality, Consequences.References
- Gibson, R.S. (1990). Principles of nutritional assessment. New York, USA, Oxford University Press.
- Gibson, R. S. (2005). Principles of nutritional assessment. 2nd Ed. Oxford University Press.
- Mehnaz, S., Afzal, S., Khalil, S. and Khan, Z. (2006). Impact of iron folate and vitamin C supplementation on the prevalence of iron deficiency Anemia in non pregnant females of Peri Urban areas Aligarh. Indian J. Community Medicine, 31 (3) : 201-203.
- Mehta, Mukund (2009). Prevalence of anemia in women, fitness-Ravipurti, dated 15-11-2009 Gujarat Samachar.
- Srilakshmi, B. (2005). Dietetics, Revised 5th Ed., New Age International (P.) Ltd, Publishers, Delhi, India.
- https://en.m.wikipedia.org ›wiki Anemia.
- Nutri Drinks as a Super Health Food:Product Development and Sensory Evaluation
Abstract Views :200 |
PDF Views:0
Authors
Kiran Agrahari
1,
Varsha
1
Affiliations
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 274-277Abstract
The objective of present investigation was to “development and sensory evaluation”. Various of nutri drinks like soup, shake, juice, shake etc have a sweet flavour, soft texture and are easy to digest. Nutri drinks are highest source of nutrients like manganese, potassium, carotene,various vitamins and water. They are also a very filling food. Nutri drinks are considered useful in defending against cancer diseases, diabetes, heart diseases. The developed products were given to the panel of 10 judges products were tested for flavour and taste, body and texture , colour and appearance and over all acceptability. The organoleptic evaluation of products was done by using score card methods (9-point hedonic scale). The result of nutri products i.e. broccali soup, pepper corn milk, (T0) and (T1) were best in all treatments in case of all sensory attributes. The over all acceptability (T1) broccali soup, pepper cron milk, were 7.9 and 9.0, respectively.Keywords
Nutri, Drink, Development, Acceptability, Super Food.References
- Gil, M.I., Tomas-Barberan, F.A., Hess-Pierce, B., Holcroft, D.M. and Kader, A.A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem., 48 (10) : 4581- 4589.
- Kuriyama, S., Shimazu, T., Ohmori, K., Kikughi, N.,Nakaya, N., Nishino, Y., Tsubono, Y. and Tsuji, l. (2006). Green tea consumpation and mortalityb due to cardiovascular diseases, cancer and all causes in japan : the Ohsaki study. J. Amerian Medical Association, 296 :1255- 1265.
- Lawlor, K.A., Schuman, J.D., Simpson, P.G. and Taormina, P.J. (2009). Microbiological spoilage of beverages in compendium of the microbiological spoilage of foods and beverage, Sperber, W.H. and Doyle, M.P. (Eds.), Food Microbiology and Food Safety, Springer, New York, U.S.A. pp. 245-284.
- Popkin, B.M., Armstrong, L.E., Bray, G.M., Caballero, B., Feri, B. and Willett, W.C. (2006). A new proposed guidance system for beverages consumption in the united states. American J. Clinical Nutr., 83 : 529-542.
- Efficacy and Enrichment of the Products by Using Mushroom
Abstract Views :209 |
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Authors
Affiliations
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 294-297Abstract
The objective of present investigation was efficacy and enrichment of the products by using mushroom. Mushroom have a creamy flavour, soft texture and are easy to digest, mushroom are a high source of nutrients like moisture, energy, protein, fat, carbohydrate, minerals, calcium, iron, phosphorus, potassium, sodium, magnesium, thiamin, riboflavin and fibre. They are also a very filling food. Mushroom are considersd useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity and lower the high cholesterol levels and protect against heart disease. The developed products were given to the panel of 10 judges, products were tested for flavour and taste, body and texture, colour and appearance, overall acceptability. The Organoleptic evaluation of products was done by using score card method (9-point hedonic scale). The result of mushroom based products i.e. mushroom cutlet and mushroom uttapam (T0) and (T1) was best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T1) mushroom cutlet and mushroom uttapam were 9.0, 8.4, respectively.Keywords
Mushroom, Efficacy, Enrichment, Age-Related Diseases, Heart Diseases.References
- Chang, S. T. (1999). Global impact of edible and medicinal mushrooms on human welfare in the 21st Century: Nongreen revolution. Intl. J. Medicinal Mushrooms, 1 : 1-7.
- Chang, S.T. (2006). The world mushroom industry: Trends and technological development. Internat., J. Med. Mush., 8 : 297-314.
- Doshi, A. and Sharma, S.S. (1997). Wild mushrooms of Rajasthan. In : Rai RD, Dhar BL, Verma RN (eds).Advances in mushroom biology and production .(Mushroom Society of India, Nat Res Center Mush, Chambaghat, Solan) 105-127pp.
- Dunkwal, V., Jood, S. and Singh, S. (2007). Physico-chemical properties and sensory evaluation of pleurotus sajor caju powder as influenced by pre-treatments and drng methods. Britsh Food J., 109 : 749-759.
- www.unpacaem.org.
- www.sceltamushrooms.com.
- Dark Chocolate as a Antioxidant Food:Product Development and Sensory Evaluation
Abstract Views :187 |
PDF Views:0
Authors
Affiliations
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 318-321Abstract
The objective of present investigation was to develop dark chocolate based products like chocolate brownie and chocolate pudding. Dark chocolate contains 50-90 per cent cocoa solids.Cocoa is rich in plant chemicals called flavanols that may help to protect the heart. Dark chocolate contains upto 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure. The developed products were given to the panel of 10 judges products were tested for flavour and taste, body and texture, colour and appearance and over all acceptability. The organoleptic evaluation of products was done by using score card method (9-point hedonic scale). The result of dark chocolate based products i.e. chocolate brownie and chocolate pudding. (T0) and (T1) was best in all treatments in case of all sensory attributes. The over all acceptability (T1) chocolate brownie and chocolate pudding were 9.0, 8.95, respectively.Keywords
Dark Chocolate, Antioxidant Food, Product Development, Sensory Evaluation.References
- Balzer, J., Rassaf, T., Heiss, C., Kleinbongard, P., Lauer, T., Merx, M., Heussen, N., Gross, H.B., Keen, C.L., Schroeter, H. and Kelm, M. (2008). Sustained benefits in vascular function throughflavanol-containing cocoa in medicated diabetic patients a double-masked, randomized, controlled trial. J. Am. Coll Cardiol., 3;51(22): 2141-2149. doi: 10.1016/j.jacc.2008.01.059.
- Engler, M.B. and Engler, M.M. (2006).The emerging role of flavonoid-rich cocoa and chocolate in cardio-vascular health and disease. Nutr. Rev., 64(3):109-18.
- https://www.hsph.harvard.edu›TheNutritionSourceservingjoy.com/health-benefits-of-dark-chocolate/Jan 20, 2015.
- www.stylecraze.com › Health and WellnessSep 19, 2017.