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Parul Bora ¹, Kalpana Kulshrestha ²

Affiliations
1 Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, PANTNAGAR (UTTARAKHAND), IN
2 Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, PANTNAGAR (UTTARAKHAND), IN

Abstract

Thyroid is an endocrine gland located below the larynx. The principal thyroid hormones are thyroxin (T₄) and tri-iodothyroxine (T₃). The current study was carried out to investigate the changes in body weight, basal metabolic rate, total fat per cent and prevalence of obesity in hypothyroid subjects. The obesity epidemic has reached alarming numbers, the problem is multi-faceted and requires the understanding of different areas in order to effectively address the growing obese population and begin to reverse the current trends. The present study is cross-sectional in design and aimed at understanding the association between thyroid function and obesity in individuals with normal and underactive thyroid function. It was observed that fat mass per cent, body weight and BMI of hypothyroid subjects were significantly higher than the normal subjects while significant low basal metabolic rate was observed among hypothyroid subjects.

Keywords

BMI, Obesity, Fat per Cent, Basal Metabolic Rate, Underactive Thyroid.

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Parul Bora ¹, Kalpana Kulshrestha ¹

Affiliations
1 Department of Foods and Nutrition, GBPUAT, Pantnagar, Uttarakhand, IN

Abstract

Thyroid is an endocrine gland located below the larynx. The principal thyroid hormones are thyroxin (T4) and triiodothyronine (T3). The current study was carried out to investigate the changes in bio compositional parameters among hypothyroid subjects. It was found out that fat free mass (per cent) of normal subjects was significantly higher than hypothyroid subjects in both male and female groups. The mean values of normal and hypothyroid male subjects were 77.26 and 65.24 per cent respectively and 70.15 and 58.15 per cent of female respondents respectively. The fat mass per cent of hypothyroid subjects was significantly higher than the normal subjects whereas, the fat free mass, total body water, protein mass, mineral mass and muscle mass per cent of normal subjects were significantly higher than hypothyroid subjects. There was significant positive correlation (p<0.01) of fat mass per cent and a significant negative correlation (p<0.01) of fat free mass, total body water, protein, mineral and muscle mass (per cent) with hypothyroidism.

Keywords

Fat Free Mass, Fat Percent, Protein Mass, Total Body Water, Thyroxin.

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Parul Bora ¹, Kalpana Kulshreshtha ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), IN

Abstract

The present study was conducted in Pantnagar, U.S.Nagar district of Uttarakhand state to assess the nutritional status of the school going children. One hundred children of 7-9 years age (50 boys and 50 girls) were selected randomly. Nutritional status of children was assessed in terms of dietary assessment was done by 24 hour dietary recall method for three consecutive days of. The results of the study revealed that consumption of foods like cereals, pulses, fruits, GLV's, milk and milk products, fats and oils, sugar and jaggery were inadequate in the diets of both boys and girls. Nutrients like energy, fat, β-carotene, B-complex vitamins, vitamin C, iron and calcium were found limiting in the diets of school children. It was found that family size, father's occupation and parent's education had significant (P<0.05) effect on food intake of selected children. So there is an urgent need to educate mothers of school going children about the importance of balanced diet and preparation of nutrient-rich recipes based on locally available food stuffs in the children's diet to improve their nutritional status. The results of the study can be of use for planning need-based supplementary nutrition programmes by the policy-makers for the school children. Hence it can be concluded that feeding of nutrient rich supplements based on locally available food stuffs can go a long way in improving nutritional status of children which will contribute in the well- being of the children who are the future of the nation's prosperity.

Keywords

School Children, Nutritional Assessment, Dietary Assessment, Micronutrients.

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Parul Bora ¹, Asha Kawatra ¹

Affiliations
1 Department of Foods and Nutrition, I.C. College of Home Science, CCS HAU, Hisar- 125 004, Haryana, IN

Abstract

Experiments were conducted on pre treated dehydrated oyster mushroom with steeping in citric acid and sodium chloride and blanching to investigate the effect of pre treatments and drying methods on drying characteristics of mushroom and quality of dried oyster mushroom. Drying was accomplished in a cabinet dryer using hot air at 40° C, 60°C and by sun drying. The drying characteristics of mushroom were not affected by the pre-treatments significantly. However, the rate of drying increased with the increase in drying temperature. Increase in drying temperature significantly reduced the total drying time. Pre treatments and drying temperature had adverse influence on the rehydration ratio, hardness and colour of the dehydrated mushrooms. Blanching improves the colour of the dehydrated mushroom but increased hardness also. A loss of protein was observed during blanching.

Keywords

Blanching, Oyster Mushroom, Dehydration Quality, Protein Content, Pre Treatments.

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