Pub Date : 2022-07-13DOI: 10.21048/ijnd.2022.59.3.28959
B. K., P. P.G., S. G, N. A., S. K
Colour is one of the important attributes which influences the acceptance of a food product. Carotenoids are a class of compounds which impart colour into food products. The micronutrient in the fresh pumpkin such as carotene was found to be in good amounts (8 mg /100 g), while minerals such as P (27.8 mg/100 g) and Fe (1.5 mg/100 g) were present in considerable amounts. In the present study, attempts were made to store the carotene rich pumpkin flour (PF) at both ambient and refrigerated temperature for 6 months and its application in the preparation of vermicelli. The PF and PF fortified vermicelli samples were evaluated for the stability of β-carotene during storage. It was observed that at 4°C, the retention of β-carotene in PF was 25.5% at 6 months, while at 30°C, the retention was 11.45% for the same duration. The retention of β-carotene in vermicelli was higher at higher levels of PF incorporation (85.19%) as compared to lower levels of application (6.35%). However, a significant decrease in carotene during storage was observed in both PF incorporated vermicelli and PF stored under both refrigerated and ambient conditions.
{"title":"Stability of β-carotene in Pumpkin Flour Fortified Vermicelli","authors":"B. K., P. P.G., S. G, N. A., S. K","doi":"10.21048/ijnd.2022.59.3.28959","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.3.28959","url":null,"abstract":"Colour is one of the important attributes which influences the acceptance of a food product. Carotenoids are a class of compounds which impart colour into food products. The micronutrient in the fresh pumpkin such as carotene was found to be in good amounts (8 mg /100 g), while minerals such as P (27.8 mg/100 g) and Fe (1.5 mg/100 g) were present in considerable amounts. In the present study, attempts were made to store the carotene rich pumpkin flour (PF) at both ambient and refrigerated temperature for 6 months and its application in the preparation of vermicelli. The PF and PF fortified vermicelli samples were evaluated for the stability of β-carotene during storage. It was observed that at 4°C, the retention of β-carotene in PF was 25.5% at 6 months, while at 30°C, the retention was 11.45% for the same duration. The retention of β-carotene in vermicelli was higher at higher levels of PF incorporation (85.19%) as compared to lower levels of application (6.35%). However, a significant decrease in carotene during storage was observed in both PF incorporated vermicelli and PF stored under both refrigerated and ambient conditions.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82789870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-13DOI: 10.21048/ijnd.2022.59.3.28957
D. Saxena, Uttam Sharma, Sneha Gupta, Shubham S. Mahajan
Today the need to obtain nutritious foods from new sources and lower in waste food processing industry has created a high interest. Modification of agro industrial waste products into valuable elements is probably a huge footstep towards the direction of food sustainability. The seeds of pumpkin (Cucurbita sp.) are generally considered to be agro-industrial wastes and discarded. But pumpkin seeds are densely packed with useful nutrients and nutraceuticals such as amino acids, phytosterols, unsaturated fatty acids, phenolic compounds, tocopherols, cucurbitacins and valuable minerals. All these bioactive compounds are important to a healthy life and well-being. The present study aims at reviewing the various researches done in the past on the uses of the pumkin seed for the treatment of digestion problems, diarrhoea, colic, dyspepsia etc. Various researcher investigated that the used of pumpkin seed are beneficial for some diseases such as diabetes, alzheimer, anti cancer, hypercholesterolemic and hypertension patients. Pumpkin seeds have wide application, as antimicrobial, antioxidant, insecticidal, encapsulation, antifungal. As from all the studies, that done and concluded that pumpkin seed have been used as functional food for humans by combining with unit operations of food processing for treatment of various ailments.
{"title":"Pumpkin Seeds as a Power House of Nutrition: A Review","authors":"D. Saxena, Uttam Sharma, Sneha Gupta, Shubham S. Mahajan","doi":"10.21048/ijnd.2022.59.3.28957","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.3.28957","url":null,"abstract":"Today the need to obtain nutritious foods from new sources and lower in waste food processing industry has created a high interest. Modification of agro industrial waste products into valuable elements is probably a huge footstep towards the direction of food sustainability. The seeds of pumpkin (Cucurbita sp.) are generally considered to be agro-industrial wastes and discarded. But pumpkin seeds are densely packed with useful nutrients and nutraceuticals such as amino acids, phytosterols, unsaturated fatty acids, phenolic compounds, tocopherols, cucurbitacins and valuable minerals. All these bioactive compounds are important to a healthy life and well-being. The present study aims at reviewing the various researches done in the past on the uses of the pumkin seed for the treatment of digestion problems, diarrhoea, colic, dyspepsia etc. Various researcher investigated that the used of pumpkin seed are beneficial for some diseases such as diabetes, alzheimer, anti cancer, hypercholesterolemic and hypertension patients. Pumpkin seeds have wide application, as antimicrobial, antioxidant, insecticidal, encapsulation, antifungal. As from all the studies, that done and concluded that pumpkin seed have been used as functional food for humans by combining with unit operations of food processing for treatment of various ailments.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84487530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-13DOI: 10.21048/ijnd.2022.59.3.29331
A. Priyadarshini, K. Rayaguru, Dr. Prakash Kumar Nayak
The impact of Ohmic Heating (OH) and Thermo-Sonication (TS) on the physio-chemical properties (pH, acidity and TSS), antioxidant compounds, microbial and sensory attributes of mango juice were studied. A storage study was analyzed regularly with the regular interval of time (Fresh, 10, 20, 30, 40, 50 and 60 days) during two months and the findings were compared with both OH and TS samples. Slight differences in consistency parameters such as pH, °Brix and total acidity have been observed. Antioxidant function and ascorbic acid content varied significantly in between OH and TS juice samples. The sensory tests also revealed related findings to other experiments that OH and TS processed juice samples were safer for human consumption than the untreated samples even after two months of storage. These findings suggested that TS has a huge potential for increasing the amount of bioactive compounds and antioxidants in mango juice samples.
{"title":"Effect of Ohmic Heating and Thermo-sonication on the Physio-chemical, Antioxidant, Microbial And Sensory Properties of Mango Juice","authors":"A. Priyadarshini, K. Rayaguru, Dr. Prakash Kumar Nayak","doi":"10.21048/ijnd.2022.59.3.29331","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.3.29331","url":null,"abstract":"The impact of Ohmic Heating (OH) and Thermo-Sonication (TS) on the physio-chemical properties (pH, acidity and TSS), antioxidant compounds, microbial and sensory attributes of mango juice were studied. A storage study was analyzed regularly with the regular interval of time (Fresh, 10, 20, 30, 40, 50 and 60 days) during two months and the findings were compared with both OH and TS samples. Slight differences in consistency parameters such as pH, °Brix and total acidity have been observed. Antioxidant function and ascorbic acid content varied significantly in between OH and TS juice samples. The sensory tests also revealed related findings to other experiments that OH and TS processed juice samples were safer for human consumption than the untreated samples even after two months of storage. These findings suggested that TS has a huge potential for increasing the amount of bioactive compounds and antioxidants in mango juice samples.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89427477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-13DOI: 10.21048/ijnd.2022.59.3.29504
H. Kumari, K. K., P. Ramachandran
In the 1970s Green Revolution enabled India to become self-sufficient in food production, but poverty, low dietary intake and under-nutrition were high. India identified poor families on the basis of energy consumption, provided employment to these families to improve purchasing power, subsidized food grains through PDS to improve family food security and food supplementation through ICDS to children and women from poor families to bridge the gap in their dietary intake. Over years, there has been a decline in under-nutrition but rate of decline was slow. The country is currently having persistent high under-nutrition in children, rise in over-nutrition in adults and increasing intra-family differences in nutritional status. A study was taken up in 547 urban low middle-income families with dual nutrition burden, to assess the current food and macronutrient consumption and food security status of the families and the nutritional status of the individual family members. The average energy intake of these families was 1900 Kcal. This was lower than the EAR for reference population (2110 Kcal/day) but higher by 140 Kcal when compared to the EAR for average Indian population (1760 Kcal/day). In pre-school and school-age children stunting rates were high but wasting and over-nutrition rates were low. Over-nutrition rates in adults were high perhaps due to higher energy intake as compared to the requirements for the short-statured sedentary adults. In view of these findings, it may be useful to explore a dual approach: programmes aimed at improving household food security continue to focus on families; while programmes aimed at improving nutritional status focus on anthropometric screening of individual members (children and adults) for early identification of under-or over-nutrition, appropriate management and monitoring improvement.
{"title":"Food Consumption and Nutritional Status of Urban Low Middle-income Families","authors":"H. Kumari, K. K., P. Ramachandran","doi":"10.21048/ijnd.2022.59.3.29504","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.3.29504","url":null,"abstract":"In the 1970s Green Revolution enabled India to become self-sufficient in food production, but poverty, low dietary intake and under-nutrition were high. India identified poor families on the basis of energy consumption, provided employment to these families to improve purchasing power, subsidized food grains through PDS to improve family food security and food supplementation through ICDS to children and women from poor families to bridge the gap in their dietary intake. Over years, there has been a decline in under-nutrition but rate of decline was slow. The country is currently having persistent high under-nutrition in children, rise in over-nutrition in adults and increasing intra-family differences in nutritional status. A study was taken up in 547 urban low middle-income families with dual nutrition burden, to assess the current food and macronutrient consumption and food security status of the families and the nutritional status of the individual family members. The average energy intake of these families was 1900 Kcal. This was lower than the EAR for reference population (2110 Kcal/day) but higher by 140 Kcal when compared to the EAR for average Indian population (1760 Kcal/day). In pre-school and school-age children stunting rates were high but wasting and over-nutrition rates were low. Over-nutrition rates in adults were high perhaps due to higher energy intake as compared to the requirements for the short-statured sedentary adults. In view of these findings, it may be useful to explore a dual approach: programmes aimed at improving household food security continue to focus on families; while programmes aimed at improving nutritional status focus on anthropometric screening of individual members (children and adults) for early identification of under-or over-nutrition, appropriate management and monitoring improvement.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75563231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-13DOI: 10.21048/ijnd.2022.59.3.29550
Krishnaveni Rajamahendravarapu, V. T, Lavanya A, Sunitha Venkataseshamamba B., Gopinath Mummaleti
The present study was carried out to evaluate the physical and nutritional properties of banana flour made using various drying techniques. The techniques such as sun, oven, fluidized bed and osmotic drying techniques were used in preparing banana flour. The study revealed that the bulk density of banana flour was 0.66 ± 0.01. The banana flour produced through solar drying was observed to have higher solubility of 9.3 % and the banana flour produced by osmotic drying exhibited lower solubility compared to other samples. The low moisture content of banana flour reveals that the product was shelf-stable and can be stored for longer time. The phenolic compounds were present in banana flour with good antioxidant capacity helps in protecting organs of the body. The banana flour can be a best alternative to wheat flour and gluten free products can be made and also a best natural functional ingredient that can be used in various food products as a thickener.
{"title":"Effect of Various Drying Techniques on Physical Properties and Nutritional Composition of Banana Flour","authors":"Krishnaveni Rajamahendravarapu, V. T, Lavanya A, Sunitha Venkataseshamamba B., Gopinath Mummaleti","doi":"10.21048/ijnd.2022.59.3.29550","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.3.29550","url":null,"abstract":"The present study was carried out to evaluate the physical and nutritional properties of banana flour made using various drying techniques. The techniques such as sun, oven, fluidized bed and osmotic drying techniques were used in preparing banana flour. The study revealed that the bulk density of banana flour was 0.66 ± 0.01. The banana flour produced through solar drying was observed to have higher solubility of 9.3 % and the banana flour produced by osmotic drying exhibited lower solubility compared to other samples. The low moisture content of banana flour reveals that the product was shelf-stable and can be stored for longer time. The phenolic compounds were present in banana flour with good antioxidant capacity helps in protecting organs of the body. The banana flour can be a best alternative to wheat flour and gluten free products can be made and also a best natural functional ingredient that can be used in various food products as a thickener.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77197056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-11DOI: 10.21048/ijnd.2022.59.2.28992
A. Pramanik, P. Ramachandran, K. K.
In the 1970s low dietary intake, pre-pregnancy under-nutrition and low weight gain during pregnancy were thought to be the major factors responsible for over 1/3rd of infants being born with low birth weight in India. Over decades there has been improvement in nutritional status of women; currently both maternal under-nutrition and over-nutrition are major public health problems. Despite improvement in maternal nutritional status, there has been no improvement in birth weight. A study was taken up in women from urban low-middle-income families, to assess maternal nutritional status, weight gain during pregnancy and birth weight; in a sub-group of women the magnitude of residual post-pregnancy weight retention was investigated. Urban women from low-middle-income families (1235) attending antenatal clinics in primary health care institution or receiving antenatal care in community settings, were enrolled for this longitudinal observational study. Gestational age and weight were recorded in 1235 women during 4467 antenatal visits. Mean weight gain in 2nd and 3rd trimester was 7.5 kg. Data on birth-weight was available in 853 women; mean birth-weight was 2.7 kg. In 145 women in whom pre- and post-pregnancy weight was available; the post-pregnancy weight retention was 1.9 kg. Women were heavier before and during pregnancy and there has been improvement in pregnancy weight gain as compared to two decades ago but there was no change in mean birth-weight. Screening, identifying under- or over-nourished pregnant women and providing them with appropriate nutrition and health care can enable improvement in maternal nutrition and birth weight.
{"title":"Maternal Nutrition and Birth Weight in Dual Nutrition Burden Era","authors":"A. Pramanik, P. Ramachandran, K. K.","doi":"10.21048/ijnd.2022.59.2.28992","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.2.28992","url":null,"abstract":"In the 1970s low dietary intake, pre-pregnancy under-nutrition and low weight gain during pregnancy were thought to be the major factors responsible for over 1/3rd of infants being born with low birth weight in India. Over decades there has been improvement in nutritional status of women; currently both maternal under-nutrition and over-nutrition are major public health problems. Despite improvement in maternal nutritional status, there has been no improvement in birth weight. A study was taken up in women from urban low-middle-income families, to assess maternal nutritional status, weight gain during pregnancy and birth weight; in a sub-group of women the magnitude of residual post-pregnancy weight retention was investigated. Urban women from low-middle-income families (1235) attending antenatal clinics in primary health care institution or receiving antenatal care in community settings, were enrolled for this longitudinal observational study. Gestational age and weight were recorded in 1235 women during 4467 antenatal visits. Mean weight gain in 2nd and 3rd trimester was 7.5 kg. Data on birth-weight was available in 853 women; mean birth-weight was 2.7 kg. In 145 women in whom pre- and post-pregnancy weight was available; the post-pregnancy weight retention was 1.9 kg. Women were heavier before and during pregnancy and there has been improvement in pregnancy weight gain as compared to two decades ago but there was no change in mean birth-weight. Screening, identifying under- or over-nourished pregnant women and providing them with appropriate nutrition and health care can enable improvement in maternal nutrition and birth weight.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90724809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-11DOI: 10.21048/ijnd.2022.59.2.29139
P. K. Dhillon, B. Kumar
Anemia is major deficiency disorder among women of every age in developing countries attributed to diverse array of factors. The present study aimed at assessing magnitude of anemia and its association with nutrition knowledge, dietary diversity and Body Mass Index z scores. Hence, a cross-sectional study was conducted at Government School, Harike Pattan, District Tarn Taran, a rural area of border-belt of Indian Punjab. A total number of 32 adolescent girls, were randomly selected from 9th to 12th standard. Adolescent girls were assessed for their hemoglobin level by cyanmethaemoglobin method. Nutrition knowledge of adolescent girls was appraised via incorporating a questionnaire containing multiple choice questions. Assessment of their dietary lifestyle was completed through recording Dietary Diversity Score (DDS), frequency of major meals and food combinations. Results showed that mild, moderate and severe anemia was present among 28, 59 and 13 per cent adolescent girls, respectively. Low mean hemoglobin level (9.9 g/dl) was significantly (p< 0.05) associated with poor NKS, DDS, skipping of major meals, higher frequency of faulty food combination and lower practice of good food combination among adolescent girls. Further, it was observed that 65.6 per cent of total adolescent girls had abnormal BAZ score ranging from <-2SD to >+2SD (i.e. moderate thinness to obese), which represented a disproportion in age-specific anthropometric measurements. In view of above figures, it is strongly recommended that nutrition knowledge of adolescent girls with regard to dietary diversification and appropriate food combinations should be strengthened at school level so as to ensure normal hemoglobin level.
{"title":"Magnitude of Anemia Vis-a-Vis Nutrition Knowledge Status (NKS), Dietary Diversity Score (DDS) and Body Mass Index for Age (BAZ) Score of School-Going Adolescent Girls at Border-Belt of Indian Punjab","authors":"P. K. Dhillon, B. Kumar","doi":"10.21048/ijnd.2022.59.2.29139","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.2.29139","url":null,"abstract":"Anemia is major deficiency disorder among women of every age in developing countries attributed to diverse array of factors. The present study aimed at assessing magnitude of anemia and its association with nutrition knowledge, dietary diversity and Body Mass Index z scores. Hence, a cross-sectional study was conducted at Government School, Harike Pattan, District Tarn Taran, a rural area of border-belt of Indian Punjab. A total number of 32 adolescent girls, were randomly selected from 9th to 12th standard. Adolescent girls were assessed for their hemoglobin level by cyanmethaemoglobin method. Nutrition knowledge of adolescent girls was appraised via incorporating a questionnaire containing multiple choice questions. Assessment of their dietary lifestyle was completed through recording Dietary Diversity Score (DDS), frequency of major meals and food combinations. Results showed that mild, moderate and severe anemia was present among 28, 59 and 13 per cent adolescent girls, respectively. Low mean hemoglobin level (9.9 g/dl) was significantly (p< 0.05) associated with poor NKS, DDS, skipping of major meals, higher frequency of faulty food combination and lower practice of good food combination among adolescent girls. Further, it was observed that 65.6 per cent of total adolescent girls had abnormal BAZ score ranging from <-2SD to >+2SD (i.e. moderate thinness to obese), which represented a disproportion in age-specific anthropometric measurements. In view of above figures, it is strongly recommended that nutrition knowledge of adolescent girls with regard to dietary diversification and appropriate food combinations should be strengthened at school level so as to ensure normal hemoglobin level.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88881544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-11DOI: 10.21048/IJND.2022.59.2.28915
Mary Magdalene Santa Selvaraj, J. Gopal, Kala Subramaniam
To develop a questionnaire to measure the influence of Low Carb Diet Therapy on patients’ Quality of Life, and also assess the effect of Low Carb Diet on biochemical, anthropometric and dietary intake parameters reflecting on the evaluation of care, health status and thus the efficacy of online consultation and review methods during COVID-19 Pandemic. Thirty five patients visiting the Diabetologist / Endocrinologist through online methods prescribed Low Carb Diets were administered the QOL questionnaire in Google Form through WhatsApp at online visit to the doctor and the subsequent visit. Other demographic, biochemical, anthropometric parameters, and diet recall were gathered at baseline and the subsequent review. Exploratory Factor Analysis (EFA), Reliability Analysis (RA) using Cronbach’s alpha, test-retest reliability were done. The questionnaire assessed 15 aspects or questions in the QOL. Exploratory factor analysis suggested a three-factor solution with eigen values >1 and factor loadings >0.3. The first factor contained 5 reliable items, the second factor contained 4 items, third factor with 6 items (with Cronbach’s Alpha= 0.669, 0.884, 0.775 respectively) As hypothesized, the QOL was better among patients following Low Carb Diets with higher levels of happiness, more satisfaction with their life and health and also, their biochemical, anthropometric and intake improved. These findings indicate the efficacy of the Low Carb Diet education on QOL and the influence on biochemical, anthropometric and dietary intake parameters was noted. This also shows the efficacy of online consultation and review methods during Pandemic.
{"title":"Low Carb Diet-Related Quality of Life (QOL) and Health Outcomes","authors":"Mary Magdalene Santa Selvaraj, J. Gopal, Kala Subramaniam","doi":"10.21048/IJND.2022.59.2.28915","DOIUrl":"https://doi.org/10.21048/IJND.2022.59.2.28915","url":null,"abstract":"To develop a questionnaire to measure the influence of Low Carb Diet Therapy on patients’ Quality of Life, and also assess the effect of Low Carb Diet on biochemical, anthropometric and dietary intake parameters reflecting on the evaluation of care, health status and thus the efficacy of online consultation and review methods during COVID-19 Pandemic. Thirty five patients visiting the Diabetologist / Endocrinologist through online methods prescribed Low Carb Diets were administered the QOL questionnaire in Google Form through WhatsApp at online visit to the doctor and the subsequent visit. Other demographic, biochemical, anthropometric parameters, and diet recall were gathered at baseline and the subsequent review. Exploratory Factor Analysis (EFA), Reliability Analysis (RA) using Cronbach’s alpha, test-retest reliability were done. The questionnaire assessed 15 aspects or questions in the QOL. Exploratory factor analysis suggested a three-factor solution with eigen values >1 and factor loadings >0.3. The first factor contained 5 reliable items, the second factor contained 4 items, third factor with 6 items (with Cronbach’s Alpha= 0.669, 0.884, 0.775 respectively) As hypothesized, the QOL was better among patients following Low Carb Diets with higher levels of happiness, more satisfaction with their life and health and also, their biochemical, anthropometric and intake improved. These findings indicate the efficacy of the Low Carb Diet education on QOL and the influence on biochemical, anthropometric and dietary intake parameters was noted. This also shows the efficacy of online consultation and review methods during Pandemic.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85623158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-11DOI: 10.21048/ijnd.2022.59.2.29211
M. R., K. R, V. K
Food contamination is a critical problem that necessitates ongoing food pathogen control at every stage of the manufacturing process. In the food industry, it is critical to maintain product quality and safety. They can be accomplished in a variety of ways, some of which are more technologically advanced than others. The role, contribution, importance, and influence of ozone as a disinfectant used to regulate and eliminate the presence of unfavourable bacteria in food products, as well as to extend their shelf life and remove unwanted odours, are discussed in the study. Several researchers have studied the qualities and applications of ozone, demonstrating that ozone treatment technology may be used on a wide range of foods, including fruits, vegetables, spices, meat and seafood, and beverages. Besides food industry, ozone is also used in agriculture crop production in the way of soil application, foliar spraying and irrigation. A combination of such papers, as described in this review, can be helpful in determining acceptable ozone treatment parameters as well as factors affecting improved food quality and safety. It also includes a critical assessment of the benefits and drawbacks of ozone’s use in the food industry.
{"title":"Role of Ozone in Food Industry and Agriculture- A Review","authors":"M. R., K. R, V. K","doi":"10.21048/ijnd.2022.59.2.29211","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.2.29211","url":null,"abstract":"Food contamination is a critical problem that necessitates ongoing food pathogen control at every stage of the manufacturing process. In the food industry, it is critical to maintain product quality and safety. They can be accomplished in a variety of ways, some of which are more technologically advanced than others. The role, contribution, importance, and influence of ozone as a disinfectant used to regulate and eliminate the presence of unfavourable bacteria in food products, as well as to extend their shelf life and remove unwanted odours, are discussed in the study. Several researchers have studied the qualities and applications of ozone, demonstrating that ozone treatment technology may be used on a wide range of foods, including fruits, vegetables, spices, meat and seafood, and beverages. Besides food industry, ozone is also used in agriculture crop production in the way of soil application, foliar spraying and irrigation. A combination of such papers, as described in this review, can be helpful in determining acceptable ozone treatment parameters as well as factors affecting improved food quality and safety. It also includes a critical assessment of the benefits and drawbacks of ozone’s use in the food industry.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78042341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-11DOI: 10.21048/ijnd.2022.59.2.28978
A. Yadav, U. Singh, Gitanjali Chaudhary
Food grains contain abundant of nutrients which are beneficial for health and minimize the risk of various communicable and non-communicable diseases. But they are bounded with numerous inhibiting substances such as tannins, oxalates, trypsin inhibitors etc. which hinders the bioavailability of nutrients. Different processing methods were applied like soaking, roasting, boiling and drying which reduces those inhibiting factors and enhances absorption. The study was conducted to determine the changes in physico-chemical and nutritional characteristics of grains before and after processing. The result indicates that the hundred grain weight of processed food grains ranged from 0.29 to 22.25 g/100 g; bulk density 0.63 to 0.83 g/cc. Nutritional quality like moisture content ranged from 2.41 to 8.44 g/100 g, ash 1.49 to 2.55 g/100 g, crude protein 8.72 to 20.27 g/100 g, crude fat 0.57 to 32.74 g/100 g, dietary fibre 12.12 to 27.02 g/100 g, carbohydrate 11.95 to 66.46 g/100 g including minerals iron 2.55 to 8.37 mg/100 g, zinc 3.03 to 5.64 mg/100 g and calcium 28.01 to 371.53 mg/100 g respectively. It can be concluded that processing of grains reduces anti-nutritional factors, promotes enzymatic activity and declines glycemic index in addition with rich in protein, calcium, zinc, iron, omega-3 fat, dietary fibre whereas lower in carbohydrate and moisture. The flour of processed food grains can be applied to develop many value added food products which helps to overcome day to day lifestyle diseases.
{"title":"Changes in Physico-Chemical and Nutritional Quality in Food Grains after Processing","authors":"A. Yadav, U. Singh, Gitanjali Chaudhary","doi":"10.21048/ijnd.2022.59.2.28978","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.2.28978","url":null,"abstract":"Food grains contain abundant of nutrients which are beneficial for health and minimize the risk of various communicable and non-communicable diseases. But they are bounded with numerous inhibiting substances such as tannins, oxalates, trypsin inhibitors etc. which hinders the bioavailability of nutrients. Different processing methods were applied like soaking, roasting, boiling and drying which reduces those inhibiting factors and enhances absorption. The study was conducted to determine the changes in physico-chemical and nutritional characteristics of grains before and after processing. The result indicates that the hundred grain weight of processed food grains ranged from 0.29 to 22.25 g/100 g; bulk density 0.63 to 0.83 g/cc. Nutritional quality like moisture content ranged from 2.41 to 8.44 g/100 g, ash 1.49 to 2.55 g/100 g, crude protein 8.72 to 20.27 g/100 g, crude fat 0.57 to 32.74 g/100 g, dietary fibre 12.12 to 27.02 g/100 g, carbohydrate 11.95 to 66.46 g/100 g including minerals iron 2.55 to 8.37 mg/100 g, zinc 3.03 to 5.64 mg/100 g and calcium 28.01 to 371.53 mg/100 g respectively. It can be concluded that processing of grains reduces anti-nutritional factors, promotes enzymatic activity and declines glycemic index in addition with rich in protein, calcium, zinc, iron, omega-3 fat, dietary fibre whereas lower in carbohydrate and moisture. The flour of processed food grains can be applied to develop many value added food products which helps to overcome day to day lifestyle diseases.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89019373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：