Kumari Sunita ¹, Rita Jain ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana - 141004, IN

Abstract

Central nervous system development depends on an adequate supply of thyroid hormone, thyroxin, which requires iodine for biosynthesis. Without the biologically required microquantities provided in the diet, mild to severe intellectual impairment may occur.

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Priya Goswami ¹, Rita Jain ¹, D. Mridula ¹

Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University and CIPHET, Ludhiana, IN

Abstract

Adolescence is a particularly unique dynamic period in life because it is the "second and last growth spurt" in the life of human beings. The adolescence is considered especially vulnerable nutritionally as there is an increased demand for nutrients related to the dramatic increase in physical growth and development; change of food habits affecting both nutrient intake and meals; and special nutrient needs associated with participation in sports, development of eating disorders and other situations common to adolescents. Adolescents aged between 10-19 years, account for more than 1/5^th of world's population and 22.8 per cent of the Indian population.

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O. Mridula ¹, R. K. Gupta ¹, Rita Jain ²

Affiliations
1 Food Grain and Oilseeds Processing Division, CIPHET, Ludhiana, IN
2 Department of Food and Nutrition, College of Home Science, PA U, Ludhiana, IN

Abstract

Noodles account for 3CW0 per cent of wheat products consumption in most South East Asian countries. Instant noodles have emerged as the dominant component, overwhelming the diets of all countries due to their ease of preparation and convenient single serving size. It is one of the preferred items of the children and also of women due to ready to cook nature. Noodles differ widely In many aspects such as ingredients, method of preparation, colour, texture and nutritive value. Studies revealed that both cooking time and protein content of samples significantly influenced cooking loss. Most noodles are made from flours containing 8-10 per cent protein and 0.36-0.40 per cent ash. Good surface appearance, favourable texture, minimal cooking loss and high yield are important noodle quality characteristics associated with flour.

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Kumari Sunita ¹, Rita Jain ¹

Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, IN

Abstract

Nutritional status or nutriture is the condition of health of on individual as influenced by nutrient intake and utilization in the body. It can be determined with the help of clinical examination of symptoms of nutritional deficiencies, dietary intake, anthropometry and laboratory investigations. When these methods are used in combination, like dietary assessment with anthropometry and clinical examination, provide better picture of assessment of nutritional status of children.

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