Informatics Publishing Limited

Sangeeta ¹, Vandan Gupta ¹

Affiliations
1 Department of Printing Technology, Guru Jambheshwar University of Science & Technology, Hisar, IN

Abstract

Despite the introduction of new processes for engraving like laser technology, electromagnetic. The quality of engraving depends on a variety of different parameters as digital input data, calibration of the engraving unit and quality of copper. After engraving cell analysis for gravure cylinder is important for quality control. Cell analysis is measured of cell volume, cell depth, channel, opening and wall width.

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Sangeeta ¹

Affiliations
1 Department of English, Mahila Mahavidyalaya, Jhojhu Kalan, Bhiwani, IN

Abstract

No Abstract

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Sangeeta ¹, Shivani Bindal ¹

Affiliations
1 M.M. College of Education, Mullana, Ambala, Haryana, IN

Abstract

"Childhood” a unique period in life-time, when, like a flower, the child is unfolding and growing, the care and nurture given to the child during this period of unfolding is of greatest importance. The health of children, the little angels of God, forms the real foundation upon which all the happiness in the near future depends. Child malnutrition is the major problem in developing countries. India accounts for 40 percent with less than 20 percent of the global Child Population. Of the nearly 12 million children who die each year in developing countries mainly due to preventable causes, the deaths of over 6 million or 55 percent are either directly or indirectly attributed to malnutrition (UNICEF Report). In India attempts have been made to educate different groups (pre-school children, primary school children, secondary school children, adolescents, balsevikas) of people about nutrition. Nutrition and Health Education given to Children will not benefit us much as it results in their knowledge gains but the practices that their mothers have adopted since long don't change. So, it is better to give Health and Nutrition Education directly to mothers, so that along with knowledge, we can change their practices as well. Moreover, with the knowledge on health, hygiene, sanitation and infections diseases, she can safeguard the child from many dangerous diseases. It will reduce Mortality Rate of India. The main aim of the paper was to study impact of health and nutrition education of mothers on cognitive and social development of their children. Although under ICDS Scheme, Anganwadi workers impart Health and Nutrition Education to mothers but they are not properly trained and they don't have proper material to conduct formal sessions of Health and Nutrition Education. Thus educating mothers by Nutrition Experts is the need of the hour if we want the well being of children who are our future nation builders.

Keywords

Nutrition Education, Health, Cognitive and Social Development, Children.

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Hemlata ¹, Roopa ¹, Sangeeta ¹, Rubina ¹, Shashi ¹, Anjana Williams ¹

Affiliations
1 Himalayan College of Nursing, Swami Rama Himalayan University, Dehradun, Uttarakhand, IN

Abstract

A Small survey was done to assess the knowledge and attitude of student nurses on Professional Attire in Selected Institute of Nursing, Dehradun, Uttarakhand. Total of 40student nurses were selected through consecutive sampling technique. Tools used to collect the data were Demographic profile, Knowledge Questionnaire and Attitude scale. The content validity of the tools was established by expert's agreement. Major findings of the study revealed that majority of the participants were student nurses between the age group of 21- 23yearsand out of which 80% were females. The results revealed that knowledge and attitude regarding professional attire does not play an active role when it comes for implementing the practice. It has also been observed that in spite of having knowledge about how to maintain professional attire students do not act and maintain their appearance professional and proper.

Keywords

Professional Attire, Knowledge, Student Nurses, Attitude, Selected Institute.

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Shivani Bindal ¹, Sangeeta ¹

Affiliations
1 M.M. College of Education, Mullana-Ambala, Haryana, IN

Abstract

Science and technology has revolutionized the human existence. Technology today is no longer confined to small rooms filled with some intelligent mind; rather it has become a way of life. There has been a considerable shift in the learning paradigm due to the introduction of technology and newer methods of imparting education. So new technologies are being gradually integrated into teaching-learning process. The school environment especially classroom environment is quite important in creating effective learning environment. To keep pace with a changing world classrooms need to offer more rigorous, relevant and engaging opportunities for students to learn and to apply their knowledge and skills in meaningful ways. The concept of smart classroom is gaming pace day by day but still its boons and banes are still not clear to schools. A smart classroom is a classroom that that has an instructor station equipped with computer and audiovisual equipment, allowing the instructor to teach using a wide variety of media. These include DVD and VHS playback, Power Point presentations, and more all displayed through a data projector. Some smart classrooms have a semi-permanent unit in the room called a Smart Console. These Smart Consoles have similar equipment housed inside them as the other smart classrooms. The present paper strongly recommends that the classrooms in 21 century have to be modern surely and each student must be given a chance to use the smart class. Further, the teachers should be provided with the updated knowledge of using such technology in the classroom so that they can encourage their students.

Keywords

Student Achievement, Technology, Classroom.

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Sangeeta ¹, R. B. Grewal ²

Affiliations
1 Department of Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN
2 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN

Abstract

Maize (Zea mays L.) is an important cereal grain in the world and it has a diverse form of utilization including human food uses, animal feed formulation and as a basic raw material for industrial puposes. Quality of maize proteins is poor, they are deficient in the essential amino acids lysine and tryptophan. Mexico have successfully developed new hybrids and cultivars called quality protein maize (QPM) which contain greater amount of lysine and tryptophan. The objective of this study was to determine functional properties of flour of corn varieties. Water absorption capacity and solubility of flour obtained from HQPM-7 was found to be higher than that of HQPM-1 variety. On the other hand, gelation capacity, emulsification capacity and swelling power of flour obtained from HQPM-1 was found to higher than that of HQPM-7 variety.Functional properties are important in determining the nutritional, sensory, physico-chemical and organoleptic properties of the final product (Kinsella, 1979).

Keywords

Corn Varieties HQPM-1, HQPM-7.

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Sangeeta ¹, R. B. Grewal ¹

Affiliations
1 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN

Abstract

Now a days there is trends for formulation of high quality, healthy products for the healthy life style and appropriate nutrition using available food crops. The pseudo-cereals amaranth and buckwheat have attracted much interest in recent years. In addition to being one of the important energy sources due to their starch content, these pseudo-cereals provide good quality protein, dietary fibre and lipids rich in unsaturated fats. This study examined the functional properties of flour of these pseudo-cereals to improve technological quality of end-use food products. Amaranth exhibited 159.1% water absorption capacity, 16.66% gelation capacity, 0.03 g/g emulsification capacity, 43.6% flour solubility and 8.30 g/g swelling power. On the other hand, buckwheat showed 135.2% water absorption capacity, 30.66% gelation capacity, 0.56 g/g emulsification capacity, 22.4% flour solubility and 7.63 g/g swelling power. The results depicted that gelation capacity, emulsification capacity of buckwheat flour was higher than amaranth flour whereas, water absorption capacity, flour solubility and swelling power of amaranth flour was higher than buckwheat flour.

Keywords

Amaranth Buckwheat Flour, Pseudo-Cereals, Food Products.

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Santosh Sangwan ¹, Sangeeta ², Shakuntala Punia ¹

Affiliations
1 Department of Human Development and Family Studies College of Home Science, CCS Haryana Agricultural University, Hisar­ 125 004, IN
2 Department of Education, Kurukshetra University, Kurukshetra, IN

Abstract

The foundation for the language development is laid during the early formative years. The home environment and the interaction of the child with mother and other significant people are the important factors in molding the child’s life. Study was conducted in Hisar city of Haryana State (India) on a sample of 240 children i.e.120 each from rural and urban, in the age range of 4 to 5 years. Reynell Developmental Language Scale (1985) was used to assess the language development of children. Self ­structured and duly pretested interview schedule was used to examine the ecological profile of families. To delineate the effect of ecological factors on language performance of children, Duncan Multiple Range test was computed. Results highlighted that in both the settings, the language performance of children was remarkably influenced by the educational level of parents showing that educated parents provided quality stimulation to their children. Children from high and middle caste with higher family income and coming from service and business class families were significantly advanced on language performance in both the settings. The results demand for the need to plan strategies for enhancing language development of children at early stage both in school and home.

Keywords

Preschoolers, Language Development, Ecological Factors.

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Sangeeta ¹, R. B. Grewal ¹

Affiliations
1 Centre ofFood Seienee and Teehnology, CCSHAU, Hisar, Haryana, IN

Abstract

Buckwheat commonly known as kuttu is a non-glutinous pseudo-cereal belonging to the family polygonaceae. In buckwheat flour, starch is a main component which plays an important role in the functional properties of end-use food products. The present investigation was carried out to examine the morphological and functional characteristics of buckwheat starch. Water absorption capacity, solubility index and swelling power of buckwheat starch was observed as 91.83%, 0.11 and 18.43g/g, respectively. Keeping in view these functional properties we can use buckwheat starch in various food and industrial application.

Keywords

Bukwheet Floor, Starch, Morphological and Functional Characteristics.

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Sangeeta ¹, R. B. Grewal ¹

Affiliations
1 Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN

Abstract

Buckwheat commonly known as kuttu is a non-glutinous pseudo-cereal belonging to the family polygonaceae. In buckwheat flour, starch is a main component which plays an important role in the functional properties of end-use food products. The present investigation was carried out to examine the morphological and functional characteristics of buckwheat starch. Water absorption capacity, solubility index and swelling power of buckwheat starch was observed as 91.83%, 0.11 and 18.43g/g, respectively. Keeping in view these functional properties we can use buckwheat starch in various food and industrial application.

Keywords

Non-Glutinous Pseudo-Cereal, Buckwheet, Starch, Food Products.

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Sangeeta ¹, R. B. Grewal ¹

Affiliations
1 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN

Abstract

Amaranth, a major pseudo-cereal is rich source of carbohydrate, protein, lipids, dietary fiber and functional components. Starch is its major component and used in many food products to improve their functional and technological properties. In the present investigation starch trom amaranth was evaluated for morphological and functional properties. Average size for starch granules was ranged trom 0.99-1.70pm and indicated very small size of starch granules as compared to other cereal grains. Amaranth starch showed 118.90% water absorption capacity, 0.76 solubility index and 13.07g/g swelling power. High water absorption capacity, solubility index and high swelling power of amaranth starch presented its suitability for wide application in many end use food products.

Keywords

Starch, Pseudo-Cereal, Food Products.

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