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Jain, Rita
- Iodine Intake and IQ of School Children from Goiter Endemic and Non-Endemic Area of Bihar
Abstract Views :192 |
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Authors
Kumari Sunita
1,
Rita Jain
1
Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana - 141004, IN
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana - 141004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 10 (2011), Pagination: 458-464Abstract
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.- Nutritional Status of Punjabi Adolescent Girls from High Socio-Economic Group
Abstract Views :199 |
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Authors
Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University and CIPHET, Ludhiana, IN
1 Department of Food and Nutrition, Punjab Agricultural University and CIPHET, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 3 (2009), Pagination: 118-126Abstract
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 1/5th of world's population and 22.8 per cent of the Indian population.- Effect of Sorghum Flour on Quality of Noodles
Abstract Views :237 |
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Authors
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
1 Food Grain and Oilseeds Processing Division, CIPHET, Ludhiana, IN
2 Department of Food and Nutrition, College of Home Science, PA U, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 4 (2008), Pagination: 138-145Abstract
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.- Assessment of Nutritional Status of School Children from Rural Bihar
Abstract Views :205 |
PDF Views:0
Authors
Kumari Sunita
1,
Rita Jain
1
Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, IN
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, IN