IAHRW International Journal of Social Sciences Review

Varsha Rani ¹, Hemlata ², Anjali Malik ², Sarvdeep Kohli ²

Affiliations
1 Department of Psychology, M. D. University, Rohtak, Haryana, IN
2 Department of Psychology, Maharishi Dayanand University, Rohtak, Haryana, IN

Abstract

Forgiveness and Gratitude are character strengths that have direct and indirect associations with well being and mental health. This paper examines these connections or associations among young adults. So for this purpose, total sample comprising of 60 subjects (30 males and 30 females) within the age range of 22-28 years from Rohtak city was chosen. Tools utilized were Heartland Forgiveness Scale, the Gratitude Questionnaire- six item form (GQ-6) and the Mental Health Continuum Short Form (MHC-SF). Results indicate that both forgiveness and gratitude are related together as well as have a very strong positive relationship with mental health with forgiveness being the stronger predictor of the two. The study implicates that there is a great need to inculcate positive psychological strengths like forgiveness and gratitude in young adults to allow them to enjoy enhanced psychological well-being.

Keywords

Forgiveness, Gratitude and Mental Health.

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Lavanya A ¹, Varsha Rani ¹, Veenu Sangwan ¹, Pragati Godara ¹

Affiliations
1 Department of Foods and Nutrition, CCS HAU, Hisar, Haryana, IN

Abstract

Teff (Eragrostis tef) is a whole grain that is gluten-free and rich in nutrients, which has increased the popularity of goods based on it. Sorghum (Sorghum bicolour L.) is a vital nutritious crop and is mostly used for porridge-like traditional foods. Most cereals and starch-based foods can benefit from adding soybean (Glycine max) as a source of high-quality, low-cost protein and polyunsaturated fatty acids to increase the quantity and quality of their protein content. Although low in sulphur, it contains the amino acids methionine and cysteine and is rich in calcium, iron, and several B vitamins. Therefore, this present study aims to optimize the level of incorporation of teff, sorghum and soybean grain and flour blends to prepare value-added traditional foods such as injera, porridge and malt-based porridge through evaluation of organoleptic acceptability. The control, type I, type II and type III formulations were developed using teff, sorghum and soybean blends. The result suggests that blending teff, sorghum, and soybean in a ratio of 50:30:20 significantly improved sensory quality and fell in the group of “liked very much”. These types of traditional food preparations can be eaten and liked by all age groups. This present study showed that the blending ratio and processing conditions such as soaking, fermentation and malting involved in traditional food preparations like injera, porridge and malt porridge significantly influenced sensory characteristics of blended grain or flour and also improved the sensory quality of developed foods.

Keywords

teff, sorghum, soybean, traditional foods, organoleptic acceptability

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Varsha Rani ¹, Vijay Pal Singh Yadav ², Rajinder Kumar ³, A.K. Deswal ⁴, J.N. Yadav ⁵

Affiliations
1 Home Science, Krishi Vigyan Kendra, Faridabad, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN
2 Agricultural Extension Education, Krishi Vigyan Kendra, Faridabad, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN
3 gronomy, Krishi Vigyan Kendra, Faridabad, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN
4 Agro-Forestry, Krishi Vigyan Kendra, Faridabad, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN
5 Training, Krishi Vigyan Kendra, Faridabad, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN

Abstract

Vegetable seed packets (450) were distributed to four hundred and fifty farm women of villages namely, Chirsi, Tajupur, Dhaikola, Badarpur said, Bhopani and Nacholi for establishing Nutri gardens and the same were established by these households. Data on Food variety score (FVS) and Dietary diversity score (DDS) was collected using a food frequency questionnaire and 24-hour recall method. The per cent contribution of vegetables from kitchen gardens for micronutrients against their respective RDAs was calculated. Technical inputs on the plantation, irrigation, nutrient management and post-harvest technology were provided. Training and demonstrations on diversified food products of vegetables, nutrient preservation methods, post-harvest management were organized among farmers' households. Pre and post-training exposure-response was collected on various aspects of kitchen gardening produce using a 20 points questionnaire. Results indicated that the per capita availability of vegetables increased from 26.54 grams to 240.87 grams with a total production of 90.92kg during the summer season and 80.62 to 278.44 grams with a total production of 150.36kg in the winter season. The increased per capita availability of vegetables has contributed 30 to 50 per cent of recommended dietary allowances of calcium, iron, vitamin-C and βcarotene. It may be concluded that kitchen gardening has served the purpose of nutrition-sensitive agriculture and resource innovations. Kitchen gardening may serve as a strong pillar of food security at the household level.

Keywords

dietary diversity score, food variety score, kitchen gardening, nutrition-sensitive, agriculture

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