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Kalpana, C. A.
- Effect of Ramadan Fasting on the Nutritional Status of Newborn
Abstract Views :247 |
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Authors
C. A. Kalpana
1,
B. Habeeba
1
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641043, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 8 (2013), Pagination: 306-314Abstract
Fasting is voluntarily not eating food for varying lengths of time. Fasting is thought to be beneficial as a preventive measure to increase overall health, vitality and resistance to disease, used as a method of mental and spiritual rejuvenation and is being observed by all major religions in the world. In Islam, fasting for one month is an obligatory practice during the holy month of Ramadan, the ninth month of the Islamic calendar. Every day, during the month of Ramadan, Muslims refrain from eating and drinking from sunrise to sunset. According to Islamic laws, children below the age of 12, patients, travellers, pregnant women, women who are menstruating and lactating mothers are exempted from fasting. Though pregnant women are an exception, many pregnant women prefer to fast during Ramadan.References
- http://medical-dictionary.thefreedictionary.com/fasting
- Shahid, A. “Health Concerns for Believers” Contemporary Issue. 4. 11/02/03. http://islam-usa.com/ h8.html.
- Lynna, Y. and Joan Engebreston, “Maternity Nursing Care Learning”, 2005, 336 -337.
- Harish, K., Nitha, R., Harikumar, R., Sunil Kumar, K., Varghese, T. and Shreedevi, N.S. Prospective analysis of abnormal liver function tests in pregnancy. Trop. Gastroenterol., 2005, 26, 188-193.
- National Institute of Nutrition, “A manual of Laboratory Techniques”, 2003, 25-35.
- ICMR, Portion Sizes for Menu Plan, Dietary Guidelines for Indians, I Edition, National Institute of Nutrition, 2005, 73.
- ICMR, Recommended Dietary Allowances for Indians, In: Nutritive Value of Indian Foods, I Edition, National Institute of Nutrition, 2004, 96.
- Susan, S.R. and Kyle, T. Maternity and Pediatric Nursing, Walter Kluwer Health, Lippincott and Wilkins, 2009, 324.
- ICMR, Nutritional Requirements and Recommended Dietary Allowances for Indians, A report of expert group of ICMR, New Delhi, 1995, 6.
- Ghosh, S. The Feeding and Care of Infants and Young Children, 4th Edition, Voluntary Health Association of India, New Delhi, 1981, 100.
- Effect of Meal Replacement and Nutrition Education on Obese Adolescent Girls
Abstract Views :697 |
PDF Views:454
Authors
Affiliations
1 Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, IN
1 Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 1, No 1 (2014), Pagination: 1-7Abstract
Obesity has reached epidemic proportions in India in the 21st century, with morbidity obesity affecting five percent of the country's population. Adolescent is a crucial period in life and implies multiple physiological and psychological changes that affect nutritional needs and habits. Meal skipping and eating irregularly are common during adolescence and especially prevalent during middle and late adolescence. High fiber diets provide bulk or more satiating and have been linked to lower body weight. Nutrition education must help teens to become informed decision makers about their diets. Three hundred adolescent girls were involved in screening for obesity. From them forty five adolescents and baseline survey was conducted with them and then they divided into three groups each have 15 members. In this study they researcher has developed high fiber recipes like kozhukattai, roti and porridge using fiber rich ingredients like varagu, horse gram and curry leaves. Four different samples of high fiber recipes were developed using the same ingredients at various proportion and then it was subjected to organoleptic evaluation with 30 semi-trained panel members. Sample III got over all acceptability then other samples in three high fiber recipes. Recipes are subjected to biochemical analysis. Dietary fiber content in kozhukatti, roti and porridge found to be 7g, 8g and 8g respectively. Power point was prepared for nutrition education based on management of obesity and meal replacement given to obese adolescent girls in group I and nutrition education only nutrition education given to group II. After three months of meal replacement and nutrition education, the changes in height, weight, BMI, Waist to hip ratio and body fat percentage were evaluated. From the study results meal replacement was very effective in weight reduction.Keywords
Obesity, Meal Replacement, Weight Reduction- Book Review
Abstract Views :188 |
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The Indian Journal of Nutrition and Dietetics, Vol 49, No 5 (2012), Pagination: 219-219Abstract
Book Review Title:
* Milk and Milk Products in Human Nutrition.
- Book Review
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The Indian Journal of Nutrition and Dietetics, Vol 48, No 6 (2011), Pagination: 275-275Abstract
Book Review Title:
Nutrition Standards for Foods in Schools.
- Book Review
Abstract Views :179 |
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The Indian Journal of Nutrition and Dietetics, Vol 47, No 8 (2010), Pagination: 378-378Abstract
Book Review Title:
* Food Chemistry.
- Impact of Different Intervention Strategies on Selected Obese Children of Coimbatore City
Abstract Views :177 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University, Coimbatore - 641043, IN
1 Department of Food Science and Nutrition, Avinashilingam University, Coimbatore - 641043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 5 (2010), Pagination: 179-187Abstract
The major nutrition issues among children and adolescents have shifted from nutrient deficiency diseases, common in the first half of the 20th century, to concerns today about over consumption, poor dietary quality and poor food choices. Among the nutritional problems, obesity is now reaching epidemic proportions in both developed and developing countries and is affecting not only adults but also children and adolescents.- Nutritional Profile of Selected overweight and Obese School Going Children of Coimbatore City
Abstract Views :229 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore - 641043, IN
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore - 641043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 3 (2009), Pagination: 91-100Abstract
Childhood obesity is a complex condition that results from an imbalance of energy intake and expenditure. The adipose tissue mass is enlarged out of proportion to other body tissues in this condition. In normal growth, the greatest level of fatness (-25%) occurs at the age of six months. In lean children, the fat ceil size decreases. However, this decrease does not occur in obese children. Recent data from the World Health Organization revealed that the prevalence of childhood obesity worldwide is 16.5 per cent and in India it accounts to 12.4 per cent in boys and 9.9 per cent in girls. According to Knoon, the prevalence rates of overweight end obesity among children in India are 12.8 and 10.3 per cent respectively. An obesogenic environment which encourages excess food intake plays a crucial role in the epidemic of childhood obesity and eating disorders.- Book Review
Abstract Views :210 |
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The Indian Journal of Nutrition and Dietetics, Vol 45, No 7 (2008), Pagination: 307-307Abstract
Book Review Title:
* Advanced Quantitative Microbiology for Foods and Biosystems - Models for Predicting Growth and Inactivation.
- Effect of Medicinal Iron Supplementation and Nutrition Education on Anaemic Adolescent Girls of Low Income Families
Abstract Views :229 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore, IN
2 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore, IN
3 Department of Foods and Nutrition, RVS College of Arts and Science, Coimbatore, IN
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore, IN
2 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore, IN
3 Department of Foods and Nutrition, RVS College of Arts and Science, Coimbatore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 12 (2007), Pagination: 551-558Abstract
Micronutrient malnutrition, a term commonly used to refer to vitamin and mineral nutritional deficiencies affect almost two billion people worldwide or approximately one third of the human race. The problem of malnutrition encompasses a broad spectrum of deficiencies, of which the most devastating is the deficiency of one or more of the three micro nutrients namely iron, vitamin A and iodine. Nutritional or iron deficiency anaemia is a pathological condition in which the level of haemoglobin in the blood, the haematocrit or the number of red blood cells become abnormally low. India has the highest prevalence of iron deficiency anaemia in the world. More than 320 million people in India suffer from iron deficiency anaemia of which 50 per cent are adolescent girls.- Book Review
Abstract Views :157 |
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The Indian Journal of Nutrition and Dietetics, Vol 44, No 10 (2007), Pagination: 509-509Abstract
Book Review Title:
* Dietary Supplements and Functional Foods.
- Book Review
Abstract Views :178 |
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The Indian Journal of Nutrition and Dietetics, Vol 43, No 11 (2006), Pagination: 502-503Abstract
Book Review Title:
* Obesity and Binge Eating Disorder.
- Book Review
Abstract Views :197 |
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The Indian Journal of Nutrition and Dietetics, Vol 42, No 11 (2005), Pagination: 529-529Abstract
Book Review Title:
* Analysis of Milk and its Products.
- Book Review
Abstract Views :178 |
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The Indian Journal of Nutrition and Dietetics, Vol 42, No 6 (2005), Pagination: 292-293Abstract
Book Review Title:
* Nutrigenetics and Nutri Genomics.
- Hypoglycemic and Hypocholesterolemic Potential of Wheat Grass Juice Extract and Powder on Diabetics
Abstract Views :254 |
PDF Views:1
Authors
L. Lekha
1,
C. A. Kalpana
1
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 54, No 1 (2017), Pagination: 54-61Abstract
The study was designed to evaluate the hypoglycemic and hypocholesterolemic potential of wheat grass juice, extract and powder on diabetics. Two hundred male employees (35-50 y) of Tamil Nadu Electricity Board (TNEB) from Usilampatti, a town in Madurai district, Tamil Nadu were selected for the study. After screening, 60 employees whose fasting blood glucose level was ≥ 145mg/dl and not taking oral hypoglycemic drugs or insulin were considered for the study. Fifty grams of fresh wheat grass, made into a fine paste using a stone grinder was mixed in 100ml of water. Two to three drops of lemon juice was added to enhance the flavour and palatability of the juice. Wheat grass extract obtained was then squeezed and the fiber separated. Fresh wheat grass was harvested and shade dried for 2-3 days. It was then made into fine powder with a stone grinder. Five grams of wheat grass powder was added in 100ml of water and mixed thoroughly. The selected diabetic employees (60) were divided into three experimental groups and one control group of 15 members each. Experimental group I was supplemented with 100ml of wheat grass juice, group II was supplemented with 100ml of wheat grass extract and group III was supplemented with 5g of wheat grass powder mixed in 100ml of water and for a period of four months. No supplementation was given to control group. Anthropometric parameters like height, weight, Body Mass Index (BMI), waist / hip ratio, skin fold thickness and biochemical parameters namely fasting blood glucose level, post prandial blood glucose level, total cholesterol, LDL, VLDL, HDL, HbA1C and blood pressure were measured before and after supplementation. Group II supplemented with wheat grass extract showed a slight difference in weight when compared to groups I and III. The mean skin fold thickness of all the three groups decreased after supplementation. The mean initial blood glucose level of the experimental groups (I, II and III) and control group were above the normal range . The mean decrease of fasting blood glucose level in experimental group I, II, III and control group were 37.4, 32.9, 27.6 and 1.4 mg /dl respectively. The mean decrease of post prandial blood glucose level in experimental groups I, II, III and control group were 63, 60.3, 39 and 1.8 mg/dl respectively. High fibre supplement lowered total cholesterol by about 19.2 % and reduced LDL cholesterol by 13.2 % with maximum reduction in groups II and III. HDL cholesterol level was highly increased in experimental group II. The decrease in HbA1C level was higher in experimental group I (2.5%) and blood pressure was highly decreased in experimental group I compared to other experimental groups and control group.Keywords
Hypoglycemic, Hypocholesterolemic, Diabetic, Biochemical Estimation, Anthropometric Parameters.References
- Kasturi, S.R. Dietary Management of Diabetes Mellitus, Wellness and Preventive Care Article, 2008, 15.
- Sandeep, S., Shan, B., Deepa, R., Mohan, V. and Varghese, C. Epidemiology of Type 2 diabetes Indian scenario, Ind. J. Med. Res., 2007, 125, 217-230.
- Rajiv, G. Diabetes in India: Current status, Industry voice Article, 2008, 111-115.
- Nakagami, T., Qiao, Q. and Carstensen, B. Age body mass index and type 2 diabetes association modified by ethnicity, Diabetologia, 2003, 46, 1063-1070.
- Gala, D., Gala, D.R. and Gala, S. Chlorophyll: A potent prophylactic and curative substance, In: Panacea on the Earth - Wheat grass juice, Navneet Publications (India) Limited, 2009, 25-30.
- Ann, W. Wheat grass juice - an amazing health food, The Wheat Grass Book, Ann Wigmore Avery Publishing Group Inc. 1993.
- Integrative Nutrition Therapy
Abstract Views :179 |
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The Indian Journal of Nutrition and Dietetics, Vol 54, No 3 (2017), Pagination: 374-375Abstract
Integrative Nutrition Therapy, a reference book for food, nutrition and health personnel is written with an aim to provide an in depth and current developments in the field of integrative medicine.- Formulation and Evaluation of Kodomillet (Paspalum scrobiculatum) Incorporated Breakfast Recipes and Snacks
Abstract Views :440 |
PDF Views:360
Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, Tamil Nadu, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 4, No 1 (2017), Pagination: 14-19Abstract
Millets are small seeded annual cereal grains and are particularly low in phytic acid and rich in dietary fibre. Kodomillet or varagu (Paspalum scrobiculatum) is nutritionally superior to rice and wheat in terms of higher content of dietary fiber, less fat and high protein. The study was undertaken to incorporate kodomillet in commonly consumed recipes of south India and evaluate the acceptability of these recipes on the basis of organoleptic parameters and analyse their nutrient content. Kodomillet was incorporated in 14 recipes either as a whole grain or in a powder form at 30 percent and 50 per cent levels. The overall acceptability and mean scores for each recipe were analyzed by sensory evaluation through a formulated five-point scale and a panel of 30 semi trained panel members. The best acceptable recipe incorporated with varagu were analysed for selected nutrients using standardized methods. The findings of the study revealed that idli, puttu, adai, payasam, kozhukattai, laddoo and cutlet were best accepted when incorporated with varagu at 30 percent level and pongal had higher acceptability score at 50 percent level of incorporation. Kozhukattai incorporated with varagu at 30 percent level obtained the highest score among the recipes with the dietary fiber content of six gram.Keywords
Incorporation, Kodomillet, Recipes, Sensory Evaluation.References
- Bhawna S, Patel S, Kulkarni SD, Bakane PH, Khedkar M. Physical properties of kodo millet (Paspalum Scrobiculatum). International Journal of Agricultural Science. 2008; 4(2):580–7.
- Karuppasamy P, Kanchana S, Hemalatha G, Muthukrishnan N. Development and evaluation of millet based convenience mix. Indian Journal of Nutrition and Dietetics. 2011; 40:70–1.
- Kumar S, Rekha, Sinha LK. Evaluation of quality characteristics of soy based millet biscuits. Advances in Applied Science Research. 2010; 1(3):187–96.
- McDermoth S, Murray S. Sensory science. Food Technology in Newzealand. 2007; 32(11):10.
- Shirsat B, Patel S, Kulkarni SD, Banene PH, Khedkar M. Physical Properties of Kodomillet. International Journal of Agricutlure Science. 2008; 41(2):297–313.
- Veena B, Chimmad BV, Naik RK, Shantakumar G. Development of barnyard millet based traditional foods. Karnataka Journal of Agricultural Sciences. 2005; 17(3).
- Vidyavati HG, Begum JM, Vijayakumar J, Gakan SS, Begum S. Utilisation of millet in preparation of papad. Journal of Food Science and Technology. 2004; 41:379–82.