A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
A., Thirumani Devi
- Effect of Lactation on Nutritional Status in Urban Women from Low Middle Income Families
Authors
1 Nutrition Foundation of India, C-13, Qutab Institutional Area, New Delhi - 110 016, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 3 (2020), Pagination: 222-239Abstract
In India breast feeding is universal. Studies carried out in the 1980s have shown that in women from low income families, lactation during the first six months was associated with weight loss. Over time there has been substantial reduction in under-nutrition across all groups including lactating women and over-nutrition has emerged as a public health problem. A study was taken up to assess the impact of universal and prolonged lactation on nutritional status and adiposity in 2240 women from urban low middle income group; 83.5% were 18-29 years of age and 16.5% were 30 years or older. As lactating women had to meet the energy cost of milk production, they weighed less and had lower mean BMI, MUAC, HC and WC as compared to non-lactating women. Prevalence of under-nutrition was higher and over-nutrition was lower in lactating women as compared to non-lactating women. In this community, prevalence of under-nutrition was low and lactation was not associated with persistent deterioration in nutritional status in either of the age groups; identifying lactating women who are under-nourished, providing them with nutrition education and take home rations continuously and monitoring their improvement may result in steep reduction in under-nutrition rates. Prevalence of over-nutrition in lactating women especially in ≥ 30 year age group was high; over-nutrition rates increased with waning lactation. Nutrition and health education on importance of increasing physical activity and interventions to promote discretionary physical activity are urgently required to halt the rise in over-nutrition and risk of non-communicable diseases in these women.Keywords
Adiposity, Abdominal Adiposity, Duration Of Lactation, Low Middle Income Families, Over Nutrition, Under-Nutrition, Urban Women.References
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- KAP Study of an Ice Cream Factory at Palakkad
Authors
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No S2 (2021), Pagination: 8-12Abstract
Chikoos ice cream is a leading brand of Kerala State’s food industry situated at Alathur in Palakkad district. The industry is highly recognized and has claimed various prestigious awards from the Kerala State Government. The company manufactures a variety of ice creams made out of seasonal fruits and vegetables. The company took an initiative to promote the goodness of Jackfruit and its products like pudding, payasam, ice cream, jam, squash, chips, pakodas, pickles, curries, cutlets and cookies. The main attraction was the green chilly ice cream, ginger ice cream and pan or betal leaf ice cream. The survey was conducted using a questionnaire and interview schedule among 50 food handlers working in this factory. The food handlers were assessed on their knowledge, attitude and practices regarding food hygiene, good handling practices and sanitation which they practiced during processing. Regular inspection, internal audit and observation were done to identity the hazards which might spoil or cause harm to the product and consumers who would consume them. Food Safety Training was given to the food handlers regarding active hand washing, proper personal hygiene, pest infestation, sanitation and waste management along with storage of ice creams in insulated boxes and deep freezers. Training was done using power-point presentation, practical demonstration, flashcards and audio visuals. Post evaluation was done using the same questionnaire along with brainstorming interactive group discussions. The training brought about a positive impact on the knowledge, attitude and practices of the food handlers which contributed to the wholesomeness and quality of the food products.Keywords
Food Hygiene, Sanitation, Good Handling Practices, Waste Management, Insulated Boxes.- Nutrition Intervention on Surgical Outcome Among Selected Hospitalized Subjects
Authors
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No III (2021), Pagination: 100-110Abstract
Type 2 diabetes is a polygenetic disease in which environmental factors and obesity play a major role in disease development. When diabetes is not well managed, complications develop that threaten health and endanger life. People with diabetes are also likely to have chronic muscle-skeletal co-morbidities, especially pre and post operative malnutrition escalates the infection rate and longer stay in hospital. Orthopaedic patients with surgical bone fractures and hip surgeries presented a deteriorating nutritional status, and higher incidence of many health problems. Medical Nutritional Therapy (MNT) is an essential component of inpatients in terms of management of surgical outcome among the diabetic subjects. Hence the present intervention study focused on the incorporation of soy protein in the formulated health mix which was used for the preparation of selected breakfast recipes for the post operative lower limb injured Type 2 diabetic subjects. Impact of nutrition intervention on surgical outcome was analysed. Increase in pre albumin level and reduced surgical site infection and length of stay (p<0.05) in hospital were proving that MNT is an essential component of inpatient which was usually unrecognized among orthopedic inpatients within a tertiary hospital. It was also evident from the study that the incorporation of high biological value protein along with the regular diet (which was easily included in the preparation of common recipes) of lower limb injured hospitalized Type 2 diabetics has significant impact on the increment in serum albumin along with an elevation of Total Lymphocyte TLC (>15), markers of nutritional status insisting the importance of nutritional support as a prevention strategy to decrease the incidence post operative complications among orthopedic subjects.Keywords
Type 2 Diabetes, Orthopaedic Surgery, Lower Limb Injury, Soy Protein Isolate, High Biological Value Protein, Surgical Site Infection, Total Lymphocyte Count, Post Operative Complications.- Quality Evaluation of Value Added Cookies
Authors
1 Department of Food Science and Nutrition, LRG Government Arts College for Women, Tirupur - 641 604, IN
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 58, No S1 (2021), Pagination: 10-20Abstract
Food supplementation is one of the most effective methods of promoting health and preventing or combating health problems, to reach some or all population. Supplementary foods were formulated on the basis of low cost, locally available foods, familiar to home maker and easy for preparation. Hence the present study was initiated to develop an iron and calcium rich health mix cookies. Cookies were prepared using the health mix which scored highest in terms of sensory evaluation and also had high level of calcium content. Sensory evaluation, nutrient content and calculation of cost effectiveness were done. The physical characteristics like weight, width, diameter, thickness and spread factor were determined. The physical characteristics were measured. The mean values of the standard and formulated cookies were different in the proximate principle composition and mineral content. The iron, calcium, magnesium and vitamin B-6 levels of formulated cookies were higher than the standard cookies. It was also noted that the moisture content of the standard cookies was 5.15 per cent and that of formulated cookies was 2.084 per cent. The moisture content of the formulated cookies was lower than the standard cookies as the sprouted ragi enhanced the reduction in moisture content in the flour. The protein content of the formulated cookies was 13 g which was slightly higher than standard cookies (10.2 g). This was attributed to the incorporation of high protein ingredients like soya, horse gram and roasted Bengal gram dhal in the formulated cookies. The fat content of the formulated cookies (20.0 g) was lower than the standard cookies with fat content of 35 g. The carbohydrate content of the formulated cookies (22.8 g) was much lower than the standard cookies (72 g). This is due to the incorporation of pulses, oil seeds which replaced some of the carbohydrate content in the cookies. From the overall acceptability, it was clear that only a slight difference was noted between the standard and formulated cookies.Keywords
Food Supplementation, Cookies, Calcium, Health Mix, Sensory Evaluation, Physical Characteristics- Triple Burden of Malnutrition: A Reminder to Reform
Authors
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 1 (2023), Pagination: 17-31Abstract
The Triple Burden of Malnutrition is one of the most alarming issues of the current world. The current study focuses on the occurrence of triple burden of malnutrition in young adult women and impact of personalized nutrition education on the nutritional status of young adult women in the age group of 18- 21 years. The subjects were provided with questionnaire to collect the demographic and dietary data and also to screen the subjects for nutritional deficiencies. The study was conducted on 200 students and were assessed their nutritional status using ABCD technique such as Anthropometric Measurements (height, weight, BMI, waist and hip circumference, waist and hip ratio), Biochemical Estimation, Clinical Examination and Dietary pattern (24 hour recall method, Food frequency table).The subjects were categorised into under nutrition, over nutrition and micronutrient deficiencies. They were provided with personalised nutrition education on the basis of their nutritional status and requirements.
Keywords
Triple burden of malnutrition, Personalised nutrition education, Demographic profile, Nutritional status, Under nutrition, Over nutrition and Micronutrient deficiencies.References
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- Environmental Impact of Conventional Rice Cultivation using Life Cycle Analysis
Authors
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 2 (2023), Pagination: 224-234Abstract
Rice is the staple cereal in most Asian countries. Agriculture and food production accounts for nearly a third of global GreenHouse Gas Emissions (GHGE), where rice has a significant contribution. This study quantifies the environmental impact of conventional rice cultivation using Life Cycle Analysis, which assesses every process, input and output in the cultivation system and measures the environmental impacts. The top six impacts in the production of 1000 kg paddy in one field in North East India was terrestrial toxicity (245.548 kg 1,4-DCB), global warming (144.283 Kg CO2 eq), human non-carcinogenic toxicity (83.905 kg 1,4-DCB), fossil fuel scarcity (38.760 kg oil eq.). More of such data is necessary to create a nation-wide database, so that consumers and policy makers can make proper decisions not only based on nutritional content or safety of food, but also in terms of their environmental impact.
Keywords
Rice Cultivation, Rice, Life Cycle Analysis, Open LCA.References
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