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Anooja Thomas, K.
- Nutrition and Life Style of Selected Mild Hypercholesterolemic Patients
Abstract Views :494 |
PDF Views:375
Authors
K. Anooja Thomas
1,
P. Lincy
1
Affiliations
1 Department of Home Science, CMS College, Kottayam, IN
1 Department of Home Science, CMS College, Kottayam, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 1, No 2 (2014), Pagination: 30-33Abstract
A community based study in Kerala funded by World Health Organization reported hypercholesterolemia in 54.1 percent.The present study aimed to investigate the nutritional profile and life style behaviour of selected mild hypercholesterolemia adults.Two hundred adults irrespective of sex were randomly selected from Kottayam district kerala.Information on economic background,anthropometric mesurements, diet history, life style habit and medical history of the subjects were collected using an interview schedule. All the subjects were screened for total cholestrol to select mild hypercholestrolemic patients. Data collected were consoildated and tabulated. Among the two hundred subjects 20 subjectas were found to be mild hypercholestrolemic. All the selected subjects were doing moderate workonly. Twelve of the selected subjects were overweight followed by eight normal. Moderate working habit, lack of physical activity and faulty food habit were found to be the main reason for hypercholestrolemic. Supplementation and nutrition education are the strategies to correct mild hypercholestrolemic.Keywords
Adults, Hypercholesterolemia, Mild Hypercholesterolemic.Full Text
- Effect of Amylose-Amylopectin Ratio on the Structure of Starch Granules of Selected Rice Varieties
Abstract Views :528 |
PDF Views:321
Authors
Affiliations
1 Department of Home Science, St. Theresas College, Ernakulam, IN
2 Department of Home Science, CMS College, Kottayam, IN
1 Department of Home Science, St. Theresas College, Ernakulam, IN
2 Department of Home Science, CMS College, Kottayam, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 2, No 2 (2015), Pagination: 77-80Abstract
Amylose content is considered to be one of the most important quality traits which affect both the processing and cooking characteristics of rice. In the present study two types of rice cultivars were used "Cheruvally and D1" to investigate the influence of amylose-amylopectin ratio on the granular structure of starch. Both varieties were cold soaked (12 hours) and hot soaked (70°C for 3 hours). Amylose content was determined spectrophotometrically and morphological characteristics of starch granules were determined by Scanning Electron Microscopy (SEM). Data collected were tabulated and consolidated. The density of cold and hot soaked paddy had increased and among the rice varieties analyzed for amylose content, the total amylose content ranges in the order of Cold soaked > Hot soaked > Raw paddy. The SEM Micrograph revealed that the granular structure was lost for both cold soaked and hot soaked rice varieties due to hydration and heating.Keywords
Amylose:Amylopectin Ratio, Morphology, Scanning Electron Microscopy, Starch Granules.Full Text
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