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Bharati, Pushpa
- Breakfast Consumption Pattern of Pre-School Children
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad (Karnataka), IN
1 Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad (Karnataka), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 146-153Abstract
A study has been carried out to assess the breakfast consumption pattern of pre-school children of Dharwad taluk, Karnataka.A total of 551 pre-school children of 3 to 5 years were randomly selected from rural and urban areas of Dharwad. Breakfast consumption pattern was assessed personally by interviewing the mothers of children using selfstructured questionnaire. Irrespective of age, and locality 73.10 per cent of children consumed breakfast regularly (>5 times a week) while remaining 26.90 per cent were not regular in consumption(<4 times a week). Biscuits were consumed by higher per cent (91.86%) of children followed by Idli (84.78%), Dosa (84.60%) and Paddu (74.50%). Majority of rural children consumed Idli (86%), Upma (84%), biscuits (84%), Paddu (82.80%) and Avalakki (80.80%). Whereas urban children consumed biscuits (98.10%), Dosa (90.79%) and Idli (83.81%). Tea was common beverage among rural children (80.80%) compared to urban (76.19%). Approximately 25 and 31 per cent of rural and urban children consumed fruits for breakfast either alone or with solid food. Higher per cent of rural children (95.60%) consumed breakfast at home on holidays than urban children (65.71%). More than 50 per cent of rural (54.00%) and urban (53.33%) children ate only his or her choice of food for breakfast. Major reasons quoted for skipping breakfast included lack of appetite, mother was busy, getting up late in the morning and run to school, interested in playing rather than eating and no one to prepare breakfast. Children are wealth of any nation as they constitute one of the important segments of the population.Keywords
Pre-School, Consumption Pattern, Pre-School Children.
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- Value Addition to Traditional Products for Iron Security
Abstract Views :207 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad (Karnataka), IN
1 Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad (Karnataka), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 278-284Abstract
Green leafy vegetables constitute the treasure trove of nutrients in addition to being cheap and easily available. Dehydration of GLVs concentrates nutrients thus providing nutridense food for nutrient security. Hence, an investigation was undertaken to develop green leafy vegetable based designer foods for iron security of adolescent girls with the objective to utilize dehydrated GLV in traditional products to ensure iron security. Bhajis and Pooris with rehydrated Rajagira, Chapathi and Thalipattu with sauteed Rajagira received higher scores with acceptability scores of 85.33, 92.44, 88.89 and 90.44, respectively and hence, were ranked first. The analyzed protein, iron and β-carotene content in all the value added products ranged from 8.43 to17.97 g, 10.59 to 14.90 mg and 1937 to 3462 μg per serving, respectively and were able to meet 12.98 to 27.64, 37.82 to 53.21 and 80.70 to 144.25 per cent of RDA, respectively for the adolescent girls. Hence, the consumption of value added products from Rajagira might serve as a means of combating anemia and to improve the health.Keywords
Anemia, Green Leafy Vegetables, Traditional Products.References
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