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Sathya Suba R. D. ¹, Angeline Esther Preethi S. ¹, Preethi Selvarani K. M. ¹

Affiliations
1 Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Coimbatore - 641 402, Tamil Nadu, IN

Abstract

Two hundred adult men between 36 and 55 years were selected for the assessment of their nutritional status. Information pertaining to socio economic status, anthropometric measurement, clinical profile and dietary pattern was collected using interview schedule. Energy costs of the activities were also collected. Information on the dietary nutrient intake was collected using 3-day dietary recall method. Anthropometric measurements namely height, weight, BMI and waist hip ratio were analyzed using standard procedures. Data was statistically analyzed. Results show that a greater percentage of the selected adult men were involved in moderate activity and belonged in middle income group. The educational qualification showed that 66% have completed school. The greater percentages of the selected subjects were from nuclear family. Most of the subjects were of normal height when compared with reference value. BMI revealed that forty nine percent were normal, 30% were overweight and 21% were obesity. Most of the selected subjects had WHR greater than 1. The food habits showed that majority of them were non vegetarians. Consumption of green leafy vegetables and fruits was less. On the contrary rice, wheat, red gram dhal were consumed daily. Most of the selected subjects mean nutrient intake was deficit when compared to RDA. The results of energy balance study showed that mean positive energy balance was 2098.2±90 kcal in the selected subjects. Nutrition education was given by power point, charts, pamphlets and a low energy snack was formulated and demonstrated used in the nutrition education programme. Results of paired t-test done shows that the nutrition education was effective (t = 3.84) and helped in improving the nutrition knowledge. The formulated product contains high amount of fibre. There is a need for educating these subjects on the right type and quantity of foods, higher intake of fibre rich foods, as well as the importance of regular physical activity to combat obesity.

Keywords

Anthropometric Measurement, Dietary Intake, Energy Balance, Nutrition Education.

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Yasodhadevi K. ¹, Angeline Esther Preethi S. ¹, Shahe Afride ¹

Affiliations
1 Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science, Sulur, Coimbatore-641 402, Tamil Nadu, IN

Abstract

Buckwheat is a gluten free ingredient which could be considered as a functional food due to its nutritional and biological value. Formulation of fortified bakery products is a recent trend in bakery industry. Buckwheat flour was used in the present study to prepare biscuits, cookies and rusk at the incorporation level of 25, 50, 75 and 100% respectively by substituting wheat flour to study the sensory quality and acceptability. After formulation and standardization of the products, sensory analysis of samples along with the standard products was done by 30 semi trained panel members using a score card for the criteria appearance, colour, flavour, texture and taste. The mean scores given by the panel members were compared and the product with highest mean score was selected as best product. Nutrient content like protein and fibre were analyzed for the standard and selected products. The biscuits and cookies with 50% added buckwheat flour and rusk with 75% added buckwheat flour got high overall acceptability score among the samples prepared. Nutrients like protein and fibre content were increased while increasing the amount of buckwheat flour in the preparation.

Keywords

Buckwheat Flour, Biscuits, Cookies, Rusk, Sensory Analysis, Nutrient Analysis

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