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Kiran Agrahari ¹, Vandana Yadav ¹

Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN

Abstract

Nutrition education is any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food- and nutrition-related behaviours conducive to health and well-being. Nutrition education is delivered through multiple venues and involves activities at the individual, community, and policy levels. Nutrition education is a mechanism to enhance awareness, as a means to self-efficacy, surrounding the trigger of healthy behaviour. Nutrition education programmes endeavour to improve participants’ dietary intakes during pregnancy by promoting balanced diet. Since the demands for specific nutrients during pregnancy and lactation are directly depend on a mother’s intake. Suboptimal level of these crucial nutrients during pregnancy may increase the risk of adverse pregnancy outcomes such as neural tube defects, early fatal loss, preeclampsia, low birth weight and maternal mortality. Although poor dietary intake is a common cause of micronutrient deficiencies, the ischolar_main cause is linked with low socioeconomic status and lack of knowledge about healthy eating patterns. This study was performed to determine the impact of nutrition education programmes on pregnant and lactating women in Sultanpur district . For the research survey method was used for the collection of data. Result show that maximum women were positive impact of nutrition education programmes.

Keywords

Overwhelming, Intervention, Trigger, Maternal, Mortality.

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Kiran Agrahari ¹, Shabnam Jahan ¹

Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN

Abstract

The objective of present investigation “Spirulina as super food: Product Enrichment’’ was to standardize and develop the products using spirulina powder and their organoleptic evaluation. Dried Spirulina contains 5% water, 24% carbohydrates, 8% fat, and about 60% (51–71%) protein. It is a complete protein source containing all essential amino acids, provided in its typical supplement form as a dried powder, a 100 gram amount of spirulina supplies 290 Calories and is a rich source of numerous essential nutrients, particularly B vitamins and dietary minerals, such as iron and manganese. The lipid content of spirulina is 8% by weight providing the fatty acids, gamma-linolenic acid, alpha-linolenic acid, linoleic acid, stearidonic acid, eicosapentaenoic acid, docosahexaenoic acid, and arachidonic acid.Spirulina benefits are so amazing that taken on a daily basis.They could restore and revitalize health such as detoxes heavy metals (especially arsenic), improve HIV/AIDS, prevent cancer, lower blood pressure, reduce cholesterol and speed up weight loss. Developed products of spirulina powder were biscuit and smoothie. The organoleptic evaluation of products was done by using (9-Point hedonic scale). The result of spirulina powder based products for biscuit, smoothie (T₁) and (T₂) were best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T₁) and (T₂) spirulina biscuit and smoothie were 8.0, 8.5 and 8.5, 9, respectively. Developed products were accepted by panel members.

Keywords

Spirulina Powder, Super Food, Enrichment, Products.

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Kiran Agrahari ¹, Anamika Pandey ¹

Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), IN

Abstract

The objective of present investigation “Quality evaluation and efficacy of products by incorporating betel leaves as a functional food”was to standardize and develop the products using betel leaves and their sensory evaluation. Piper betel is blessed as evergreen and perennial plant, that has God created and have given the shape of his own heart. In Ayurveda (Indian medicinal system) betel leaf is known by its Vedic name Saptasira and used as adjuvant with different medicines for voice, purifying blood, laxative and appetizer. Ascorbic acid is an excellent source of antioxidant, which helps decrease the free radicals in the body, accordingly preventing cancer. Apart from being served as a mouth freshener, betel leaf has many health benefits which also make it good for pregnant women. Developed products of betel leaves were Paan shake, mouth freshner balls. The organoleptic evaluation of products was done by using (9-point hedonic scale). The result of betel leaves based products for (Paan shake and mouth freshner balls) (T₁) were best in all treatment in case of all sensory attributes. The overall acceptability of experimental (T₁) betel leaves Paan shake, mouth freshner balls were 8.8 and 8.4, respectively. Developed products were accepted by panel members.

Keywords

Betel Leaves, Functional Food, Product Enrichment, Product Development, Antioxidant.

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Kiran Agrahari ¹, Arti Yadav ²

Affiliations
1 Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN
2 Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN

Abstract

Anemia is a decrease in the total amount of red blood cells (RBCs) or hemoglobin in the blood, or a lowered ability of the blood to carry oxygen. When anemia comes on slowly, the symptoms are often vague and may include feeling tired, weakness, shortness of breath or a poor ability to exercise. Anemia that comes on quickly often has greater symptoms, which may include confusion, feeling like one is going to pass out, loss of consciousness, or increased thirst. Anemia must be significant before a person becomes noticeably pale. Additional symptoms may occur depending on the underlying cause.Anemia is a condition characterized by a reduction in the total circulating haemoglobin. There are different types of anemia, which are classified according to the causes of the anemia: a default in the production of red blood cells may be attributable to an iron, vitamin B12 or folate deficiency. Excessive destruction of red blood cells because of chronic diseases of nutritional, infective, metabolic or genetic origin leads to anaemia. Iron deficiency anaemia (IDA) is the commonest type of anemia. Among women, IDA is common during childbearing years and particularly during pregnancy due increased demand of iron and folic acid. This leads to maternal and infant morbidity and mortality. IDA causes pallor, weakness and tiredness. This disorder has a negative impact on immune status and physical work capacity. It can impair cognitive performance in all individuals. The main risk factors of IDA are: inadequate iron intake (due to an iron-deficient diet or in adequate absorption), increased iron requirements and blood loss. Indeed, the daily diet must include sufficient amounts of high bio available iron. This study was performed to determine the consequences and prevalence of iron deficiency anemia in adults women in Sultanpur city. The research survey method was used for the collection of data. Result showed thatmaximum 65 per cent of respondents were know about anemia while minimum 35 per cent respondents were not know about anemia.

Keywords

Anemia, Morbidity, Childbearing, Mortality, Consequences.

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Kiran Agrahari ¹, Varsha ¹

Affiliations
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN

Abstract

The objective of present investigation was to “development and sensory evaluation”. Various of nutri drinks like soup, shake, juice, shake etc have a sweet flavour, soft texture and are easy to digest. Nutri drinks are highest source of nutrients like manganese, potassium, carotene,various vitamins and water. They are also a very filling food. Nutri drinks are considered useful in defending against cancer diseases, diabetes, heart diseases. The developed products were given to the panel of 10 judges products were tested for flavour and taste, body and texture , colour and appearance and over all acceptability. The organoleptic evaluation of products was done by using score card methods (9-point hedonic scale). The result of nutri products i.e. broccali soup, pepper corn milk, (T₀) and (T₁) were best in all treatments in case of all sensory attributes. The over all acceptability (T₁) broccali soup, pepper cron milk, were 7.9 and 9.0, respectively.

Keywords

Nutri, Drink, Development, Acceptability, Super Food.

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Kiran Agrahari ¹, Priya Jaiswal ¹

Affiliations
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN

Abstract

The objective of present investigation was efficacy and enrichment of the products by using mushroom. Mushroom have a creamy flavour, soft texture and are easy to digest, mushroom are a high source of nutrients like moisture, energy, protein, fat, carbohydrate, minerals, calcium, iron, phosphorus, potassium, sodium, magnesium, thiamin, riboflavin and fibre. They are also a very filling food. Mushroom are considersd useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity and lower the high cholesterol levels and protect against heart disease. The developed products were given to the panel of 10 judges, products were tested for flavour and taste, body and texture, colour and appearance, overall acceptability. The Organoleptic evaluation of products was done by using score card method (9-point hedonic scale). The result of mushroom based products i.e. mushroom cutlet and mushroom uttapam (T₀) and (T₁) was best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T₁) mushroom cutlet and mushroom uttapam were 9.0, 8.4, respectively.

Keywords

Mushroom, Efficacy, Enrichment, Age-Related Diseases, Heart Diseases.

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Kiran Agrahari ¹, Ritima Baranwal ¹

Affiliations
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), IN

Abstract

The objective of present investigation was to develop dark chocolate based products like chocolate brownie and chocolate pudding. Dark chocolate contains 50-90 per cent cocoa solids.Cocoa is rich in plant chemicals called flavanols that may help to protect the heart. Dark chocolate contains upto 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure. The developed products were given to the panel of 10 judges products were tested for flavour and taste, body and texture, colour and appearance and over all acceptability. The organoleptic evaluation of products was done by using score card method (9-point hedonic scale). The result of dark chocolate based products i.e. chocolate brownie and chocolate pudding. (T₀) and (T₁) was best in all treatments in case of all sensory attributes. The over all acceptability (T₁) chocolate brownie and chocolate pudding were 9.0, 8.95, respectively.

Keywords

Dark Chocolate, Antioxidant Food, Product Development, Sensory Evaluation.

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