Role of alternate healthy eating index (AHEI) in communicating the quality of diet

The food habits of global population has been evolving in such a way that makes unhealthy foods cheaper and widely available and healthy foods costly and less available. Being surrounded by such foods and living in an environment with lesser requirement for physical activity is the primary reason for the pandemic explosion in overweight and obesity. This study is an attempt to analyze the quality of diet with an aim to study the significance of Alternate Healthy Eating Index (AHEI) in predicting the quality of dietary intake. Methodology: The study was conducted in 66 respondents (44 females and 22 males) aged 18-65 years with BMI between 23 kg/m2 to 50 kg/m2. The respondent’s data were collected using a pretested standard questionnaire. The nutrient consumption was calculated from the 24 hour recall and the AHEI scores were derived from recall and food use frequency data. The data were analysed using SAS software. Results: The intake of Energy, protein, fat and carbohydrates were more than their requirement while intake of fibre was not meeting the requirement. The AHEI scores obtained ranged from 36 to 76 with a mean value of 55.6 ± 9.54. A positive linear association for AHEI with BMI (0.0362) and energy intake (0.13) was established through Pearson’s correlation while the association was negative with BMR (-0.14). Paired t test comparing AHEI against the difference between intake and requirement of macronutrients revealed that when the diet quality was good (as indicated by AHEI>51), the difference in intake exhibited a significant linear relationship with p values <0.001 while no relation was established when the diet quality was poor. Conclusion: AHEI encompasses all nutrients and food groups relevant to metabolic health and it can be used as a good tool to assess the quality of dietary habits of overweight and obese subjects.

Quality evaluation of cake prepared by utilizing nonconventional millets of Himachal Pradesh

The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.

Development and characterization of marine fibre enriched biscuits

A biscuit is a flour-based baked food product which is accepted by all age groups. Carrageenan is a natural polysaccharide obtained from red seaweeds andis a rich source of fibre. The diets rich in fibre have a positive effect on health, thus, carrageenan was incorporated into biscuits to enhance the fibre content. Different percentages (2 to 6%) of carrageenan were incorporated in biscuits among which 6 per cent was found to be the best. Fibre rich biscuits were subjected to physiochemical analysis. The antioxidant activity and total polyphenol contents were estimated. Snap test to determine the crispiness and textural characterization of biscuit was performed and Scanning Electron Microscopy (SEM) was done to compare the morphological changes in the products due to addition of carrageenan. The stability of the product at room temperature was analysed by monitoring the textural and colour changes and development of rancidity in the product. The storage studies have revealed a shelf-life of 63 days for the product at room temperature when packed in polypropylene trays.

Utilization of silkworm (Bombyx mori) pupal residue powder in masala cookies

The results of the experiment carried out on the development of silkworm pupal Masala Cookies (SPMC) with incorporation of silkworm pupal residue powder (SPRP) revealed that,7 per cent SPRP incorporated was found to be best accepted with scores for appearance (7.8), colour (7.6), texture (8.0), aroma (7.4), taste (7.6) and overall acceptability (7.6). Silkworm pupal masala cookies had better nutrient content as compared with the control masala cookies (0 % SPRP).The 7 per cent SPRP incorporated SPMC contained 16.6 g protein, 79.3 g carbohydrate, 51.3 g fat, 854 kcal energy, 114.5 mg calcium and 6.6 mg iron. Microbial population of SPMC in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.10×104 CFU and molds of 3.50×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The mean sensory evaluation scores of silkworm pupal masala cookies were recorded from initial day to end of storage study period for the best accepted SPMC (7 %). There was decrease in the overall acceptability from initial (7.4) to 90th day of storage (6.6). Microbial population of SPRP and protein in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.97×104 CFU and 7.63×104 CFU and molds of 4.73×102 CFU and 5.07×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The SPRP contained 140 mg of phytic acid and 0.2 mg of tannin/ 100g of powder. The production cost of control and SPMC was Rs. 20 /100g.

Opinion of parents regarding the need to provide sex education to adolescents of Mehsana city

The present study was conducted to find out parent’s opinion regarding need for providing sex education to adolescents. The sample of the study comprised 120 parents of Mehsana city, whose children were 13 to 16 yrs. This study was carried out in the Mehsana city of Gujarat State. The sample selected was purposive in nature and selected randomly. The interview method was used as effective tool for collection of data. Mean score, Arithmetic mean, standard deviation and t-test were used for data analysis.

Development and quality evaluation of iron rich products

Four different iron rich products namely kranky noodles, crunchy ball, nutri grans and nutri ribbon were developed to combat iron deficiency anaemia utilizing locally available, low cost and food stuffs rich in iron content. Developed iron rich products were evaluated organoleptically and nutrient content was determined. The periodical acceptability, nutrient content and microbial content was evaluated at 0, 3 and 6 months of storage period. Among the five developed iron rich products the iron content of developed product was in the range of 14.60 mg to 17.20 mg/100g. The results of storage study indicated that the developed products were acceptable while microbial content increased but it was in the safe range.

To asses the practices and attitude regarding iron deficiency anemia in adolescence girls of Amreli

The study was conducted in purposively selected Amreli city of Gujarat State. Five Higher Secondary School were purposively selected from Amreli city i.e., Municipal Girls High School, Ji Ji Ben Forward High School , Smt. S.S. Ajmera School, Smt. Shantaben Haribhai Gajera Sankul and B.N. Virani Higher School having maximum number of adolescence who were willing to participate in this study and were available during the period of data collection. Out of five higher secondary school 30 adolescences girls were randomly selected constituting the total sample of 150 adolescences girls for the present study. Data were collected with the help of structured interview schedule. Frequencies, Percentage and mean per cent score were used for analyzing the data statistically. out that 56.6 per cent of the respondents were from medium socio- economic status whereas 43.3 per cent of the respondents were in low socio-economic status. None of the respondents had high socio-economic status. Nearly half of the respondents (46.7 %) taking IFA (Iron folic acid), 73.3 per cent of the respondents know its benefits and none of the respondents feel any side effect after taking IFA tablets. More than half of the respondents (57.3%) feel weakness, (50.0 %) feel easily tired, feel breathless (13.3%) while doing routing work due to the deficiency of iron. Most of the respondents (70.0 MPS) feel fatigue, dizziness and leg cramps. Majority of the respondents (80.0 %) know that diet make a difference in anemia prevention, inclusion of iron-rich food in daily diet (80.0 %) and green leafy veg nutrition helps in improving iron level (80.0 %), with mean per cent score 70.0.

Impact of socio-economic status (SES) and nutrition health education on nutritional status of adolescent girls

The present status of nutrition disparities in Asia is considered to vary by economic level of the country. For developing countries in Asia, India and Vietnam, SES associates with BMI positively in women. For relatively developed countries in Asia, Korea and Japan, SES associates with BMI negatively in women. Low SES groups consume more carbohydrate, and less protein and fat, so not only micronutrient but also macronutrient intake is affected by SES both in developing and in developed Asian countries. There are some studies on the pathway from SES to diet/nutrition. Objective: To assess the impact of socio-economic status (SES) and nutrition health education (NHED) on their Nutritional status of non-school going and school going AGLs. Method: A pre test post test experimental design questionnaire was employed and the study was a cross sectional study. From 4ICDS Project areas of Banka district, total 600 Adolescents girl selected for this research study in which 300 school going and 300 non-school going girls were randomly selected. Result: AGLs clearly shows the declining trend of malnutrition with the increasing education of mothers, i.e. Highest per cent of undernourished AGLs were the daughters of Illiterates mothers (98%) and lowest per cent of undernourished AGLs were the daughters of intermediate mothers and graduate mothers.The per cent of normal AGLs was highest with the highly educated fathers lower with poorly educated and lowest with illiterate fathers. The prevalence of normal AGLs was higher with better income though their number is less. But even the little increase of income has shown the better performance. However, the data confirms, the effect of income on nutritional status of AGls.

Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour

Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.

To study the attitude on marital adjustment of selected respondents from Mehsana and Ahmadabad city

The present study was conducted in Mehsana (urban and rural area) and Ahmadabad (urban and rural area) city. The sample size was 720 women and they were selected from both the cities. The women who were educated upto 12th standard, graduate and post graduate were randomly selected for the study. Purposive random sampling technique was used for selection of the sample. The research design for the present paper was two pronged approach. A descriptive survey with pre-tested, validated interview schedule was used to acquire the information needed to study the attitude on marital adjustment.