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Ramaswamy, Lalitha
- Nutrient Content and Acceptability of RTS Punch Beverages Prepared using Amla Juice and Fermented Carrot Juice
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PDF Views:1040
Authors
Affiliations
1 Department of Nutrition & Dietetics, PSG College of Arts & Science, Coimbatore, Tamilnadu, IN
1 Department of Nutrition & Dietetics, PSG College of Arts & Science, Coimbatore, Tamilnadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 1, No 1 (2014), Pagination: 22–26Abstract
Ready to serve beverage was prepared using Fermented vegetable juices with different combination of fruit juices [10:90 (V1), 20:80 (V2) and 30:70 (V3)]. The control sample was prepared using unfermented vegetable juice and it was compared with variations over different storage periods. The prepared RTS beverage was analyzed for nutrient contents. The sensory acceptability was done every 15 days for a period of two months. The ascorbic acid content was decreased with the advancement of storage period due to its oxidation. Likewise p carotene also decreased over different storage periods. The results of organoleptic evaluation showed that the maximum score was obtained for a combination of 10:90 and 20:80.Keywords
Amla Juice, Fermented Orange Juice, Organoleptic Evaluation, Ready To Serve (RTS) Beverage, Storage StabilityFull Text
- Socio Economic Status, Dietary Pattern and Nutritional Status of Teenage Pregnant Girls Belonging to Rural Areas of Vellore and Dharmapuri Districts
Abstract Views :577 |
PDF Views:495
Authors
Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641014, IN
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641014, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 2, No 1 (2015), Pagination: 5-9Abstract
A community based descriptive and cross sectional study was designed to assess the socio economic status, dietary pattern and nutritional status of teenage pregnant girls. This study was conducted in rural areas of Vellore and Dharmapuri districts in the state of Tamil Nadu, India. Convenient sampling method was used to select 139 subjects in their third trimester of pregnancy. Subjects who had registered in Primary Health Centers, Government Hospitals and private hospitals in these areas were selected. Information pertaining to general aspects, anthropometric measurements, nutrient intake, food taboos, special foods consumed during pregnancy was collected by direct interview method using the proforma. The data so collected was statistically analyzed. The findings suggest that most of the participants belonged to low socio economic status. Nutrient intake and anthropometric measurements of the subjects were very low when compared with standards. These results indicate low potential birth outcomes in relation to maternal nutrition.Keywords
Age at Marriage, Dietary Pattern, Food Taboos, Nutrient Intake, Nutritional Status, Socio Economic Status, Teenage Pregnant Girls.Full Text
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- Food Iron Supplementation and its Impact on Biochemical and Physical Fitness Component of Selected Sports Persons
Abstract Views :378 |
PDF Views:412
Authors
Affiliations
1 Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore – 641402, Tamil Nadu, IN
2 PSG College of Arts and Science, Coimbatore - 641014, Tamil Nadu, IN
1 Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore – 641402, Tamil Nadu, IN
2 PSG College of Arts and Science, Coimbatore - 641014, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 4, No 1 (2017), Pagination: 7-13Abstract
Nutrition has an important effect on the endurance capacity and performance of sports persons. Nutritional supplements have been widely used all over the world by sports persons as it is difficult to obtain a sufficient level of nutrients from a normal diet. The objective of the study was to contribute to the scientific basis for the value of iron in sports performance. The subjects were selected by purposive random sampling technique. An interview schedule was formulated to collect base line information. Rice mix was enriched with iron and supplemented to the sports persons for a period of 90 days. The mean blood hemoglobin, mean serum iron and the transfer in saturation significantly (p<0.05) increased on supplementation. There was a significant (p<0.05) improvement in 12 minute run test after supplementation. The study concludes supplementation of iron rich foods definitely improved the biochemical and physical fitness components of the sports persons. This in turn helps to improve their endurance and performance.Keywords
Biochemical Parameters, Diet Practices, Food Iron, Physical Fitness, Sports Person, Supplementation.Full Text
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