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B. S. Varnashree ¹, Sowmya G. Rao ¹, Shashikala Puttaraj ¹

Affiliations
1 Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006, IN

Abstract

All over the world, fermented foods continue to provide an important part of diet. Idli is a fermented breakfast food of India especially popular in South India. Its appeal as a breakfast food is due to its textural and organoleptic attributes. Idli is prepared by steaming a fermented dough or batter made from various proportions of rice and black gram dhal. The present study was undertaken to utilize ragi in the preparation of Idli.

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Sunanda Sharan ¹, Shashikala Puttaraj ¹

Affiliations
1 Department of Food Science and Nutrition, Unversity of Mysore, Manasagangothri, Mysore, Karnataka, IN

Abstract

There is a progressive rise in industrial employment of women, particularly after the introduction of economic liberalization in 1991. Among all the industries, employment of women in electronics industry has increased to 18.8 per cent because the nature of job makes it suitable for employing women. It is expected that such employment of women leads to improved economic status and overall quality of life. It is presumed that increased income leads to improvement in the health and nutritional status of women themselves, particularly their body size in addition to influence of age, marital status, biological variables, energy intake and hereditary factors.

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Sunanda Sharan ¹, Shashikala Puttaraj ²

Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka, IN
2 Department of Food Science & Nutrition, University of Mysore, Manasagangothri, Mysore, Karnataka, IN

Abstract

Upper Body Obesity (UBO) as determined by Waist Hip Ratio (WHR) is essentially a disorder of energy metabolism characterized by an excess of body fat. It is often associated with a wide range of metabolic abnormalities and degenerative diseases. Further it creates psychological problems and reduces the quality of life. It is not conducive to good health in case of affluent population with sedentary lifestyles and abundant availability of food.

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K. Shantha Kumari ¹, Shashikala Puttaraj ²

Affiliations
1 Division of Home Science, U.A.S., Hebbal, Bangalore - 560 024, IN
2 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangothri, Mysore, IN

Abstract

Women Youth Training Extension Project-"WYTEP" in Karnataka is a unique project involving the women in the food production process in order to ensure food security and also to alleviate poverty in rural areas. Since WYTEP is being operated on the assumption that increased income of the families of rural household would automatically improve the household nutrition, its curriculum has not included nutrition aspect along with agricultural education and training. It has been proved beyond doubt that in the absence of nutrition education, particularly in women having low literacy, the increased income alone did not appear to improve the household nutrition.

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Swaroop M. Muthappa ¹, Shashikala Puttaraj ¹, N. Narayan Prasad ², K. R. Viswanathan ²

Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, IN
2 Department of Biochemistry and Nutrition, Defence Food Research Laboratory, Mysore 570 001, IN

Abstract

Foods are perishable commodities and are therefore processed in order to preserve them from deterioration, while providing the consumer with palatable, wholesome, nutritious and tasty food in a convenient form, throughout the year. Further, while reserves of food can be maintained for emergencies, it helps distribution of the local produces to wider regions, states and countries. Of late there is an increasing demand for processed foods round the globe as these are convenient to use.

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Noorfathima Khanum ¹, Khyrunnisa Begum ¹, Shashikala Puttaraj ¹

Affiliations
1 Department of Post-graduate Studies and Research in Home Science, Manasa Gangotri, Mysore - 570006, IN

Abstract

Diet surveys carried out in various states of India have shown that the diets are primarily based on cereals. Cereals like rice, wheat, ragi and jowar contribute as much as 70 to 80 per cent of the calories in the diet.

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