Pub Date : 2022-02-25DOI: 10.21048/ijnd.2022.59.1.28600
Mehrukh Zehravi, Mudasir Maqbool, I. Ara
Any healthcare professional must be able to understand pain in order to better manage it. Dental pain can be caused by a variety of things and can manifest itself in many ways. Getting an appropriate diagnosis is the first step in dealing with tooth discomfort. Pain is evaluated using rating tools such as the Visual Analog Scale and questionnaires. Following a diagnosis, a variety of strategies for pain management can be utilized alone or in combination. None of the pain-relieving approaches will work until the underlying source of the pain is addressed. Dental pain can be relieved using a variety of pharmacological and non-pharmacological methods. Patients with dental anxiety may have a decreased pain tolerance, which should be addressed with behavioral treatment. Premedication prior to anaesthetic administration has also been found to improve pain management. Analgesics like NSAIDS, aspirin and a few opioids like morphine are the cornerstones of pain management. Anaesthetics, which can be applied topically or in injectable forms, are another regularly utilized approach. Dental phobia can be overcome with analgesia or conscious sedation, which is commonly used in youngsters. Hypnosis, acupuncture and audio-analgesia have all been shown to be effective in the treatment of pain. Lasers have recently been investigated for the treatment of pain. Virtual reality has also been proven to be successful as a distraction tool. Pain can also be managed with a variety of tried-and-true home treatments. As a result, it’s crucial to recognize that pain treatment is a multifaceted process.
{"title":"An Update on Pain Control in Conservative Dentistry and Endodontics: A Review","authors":"Mehrukh Zehravi, Mudasir Maqbool, I. Ara","doi":"10.21048/ijnd.2022.59.1.28600","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.1.28600","url":null,"abstract":"Any healthcare professional must be able to understand pain in order to better manage it. Dental pain can be caused by a variety of things and can manifest itself in many ways. Getting an appropriate diagnosis is the first step in dealing with tooth discomfort. Pain is evaluated using rating tools such as the Visual Analog Scale and questionnaires. Following a diagnosis, a variety of strategies for pain management can be utilized alone or in combination. None of the pain-relieving approaches will work until the underlying source of the pain is addressed. Dental pain can be relieved using a variety of pharmacological and non-pharmacological methods. Patients with dental anxiety may have a decreased pain tolerance, which should be addressed with behavioral treatment. Premedication prior to anaesthetic administration has also been found to improve pain management. Analgesics like NSAIDS, aspirin and a few opioids like morphine are the cornerstones of pain management. Anaesthetics, which can be applied topically or in injectable forms, are another regularly utilized approach. Dental phobia can be overcome with analgesia or conscious sedation, which is commonly used in youngsters. Hypnosis, acupuncture and audio-analgesia have all been shown to be effective in the treatment of pain. Lasers have recently been investigated for the treatment of pain. Virtual reality has also been proven to be successful as a distraction tool. Pain can also be managed with a variety of tried-and-true home treatments. As a result, it’s crucial to recognize that pain treatment is a multifaceted process.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82767861","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 : 2022-02-25DOI: 10.21048/ijnd.2022.59.1.28772
R. Kanchana, Pereira Myla, Sayed Aliya, Saina Patel, Kimberly Carvalho, A. Naik
In today’s world, food, besides their basic role in nutrition, has to meet additional aspects such as maintenance of health and to counteract diseases. Scientific research refers to health benefits of probiotics and prebiotics in human nutrition. An increasing demand of consumers for foodstuffs supplemented with live probiotic bacteria, gave rise to studies on the development of foods with these microorganisms. However, the possible applications of probiotics in non-dairy food products have not studied well. This study explores the new product, chocolate as a delivery vehicle for pre and probiotics. Probiotic chocolates were made using microencapsulated Lactobacillus strains along with fruit pulp to serve as prebiotics. The confirmatory tests for probiotics, sensory properties and shelf life were studied. The results revealed that the probiotic chocolate prepared with the incorporation of fruit extract like Passion fruit and Strawberry fruit rated the maximum by the consumers through sensory evaluation and the product has shelf-life of twenty days at room temperature without losing any organoleptic properties
{"title":"Chocolate as Prebiotic and Probiotic Delivery Vehicle","authors":"R. Kanchana, Pereira Myla, Sayed Aliya, Saina Patel, Kimberly Carvalho, A. Naik","doi":"10.21048/ijnd.2022.59.1.28772","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.1.28772","url":null,"abstract":"In today’s world, food, besides their basic role in nutrition, has to meet additional aspects such as maintenance of health and to counteract diseases. Scientific research refers to health benefits of probiotics and prebiotics in human nutrition. An increasing demand of consumers for foodstuffs supplemented with live probiotic bacteria, gave rise to studies on the development of foods with these microorganisms. However, the possible applications of probiotics in non-dairy food products have not studied well. This study explores the new product, chocolate as a delivery vehicle for pre and probiotics. Probiotic chocolates were made using microencapsulated Lactobacillus strains along with fruit pulp to serve as prebiotics. The confirmatory tests for probiotics, sensory properties and shelf life were studied. The results revealed that the probiotic chocolate prepared with the incorporation of fruit extract like Passion fruit and Strawberry fruit rated the maximum by the consumers through sensory evaluation and the product has shelf-life of twenty days at room temperature without losing any organoleptic properties","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79241060","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 : 2022-02-25DOI: 10.21048/ijnd.2022.59.1.28455
A. Bhoir, Rupali R. Patil, S. Boraste, Prashant Pingale, S. Amrutkar
Treatment with micronutrients resulted in substantial gains on measures of verbal learning and memory. Identifying and preventing sub-clinical deficiencies may be necessary to avoid the negative effects of undernutrition.The molecular mechanisms of micronutrients must be understood in food’s impact on memory can assist us to find out how to better control nutrition to improve neuronal tolerance to encourage mental health. Food’s ability to prevent and combat disease is becoming more universally understood. Over the last five years, the research has shown intriguing evidence for the impact of dietary variables on complex biochemical processes and pathways that promote mental function. Our brain is similar to a muscle in that the more we utilize it, the stronger it becomes. At every age-as student, professionals, and the elderly-we require our brain to work optimally, as well as retrieve information that we have acquired or experienced. Memory consolidation is aided by “healthy habits” such as a proper diet and adequate sleep. It also contributes to the brain’s optimal functioning. However, the most significant method is through nutrition and nutrients, which have no side effects or contraindications. A diet high in omega 3 fatty acids, for example, is being praised for its capacity to improve cognitive processes in both humans and animals. This review aimed to emphasize on micronutrients in memory.
{"title":"A Systematic Review on Micronutrients in Memory: Feeding the Brain","authors":"A. Bhoir, Rupali R. Patil, S. Boraste, Prashant Pingale, S. Amrutkar","doi":"10.21048/ijnd.2022.59.1.28455","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.1.28455","url":null,"abstract":"Treatment with micronutrients resulted in substantial gains on measures of verbal learning and memory. Identifying and preventing sub-clinical deficiencies may be necessary to avoid the negative effects of undernutrition.The molecular mechanisms of micronutrients must be understood in food’s impact on memory can assist us to find out how to better control nutrition to improve neuronal tolerance to encourage mental health. Food’s ability to prevent and combat disease is becoming more universally understood. Over the last five years, the research has shown intriguing evidence for the impact of dietary variables on complex biochemical processes and pathways that promote mental function. Our brain is similar to a muscle in that the more we utilize it, the stronger it becomes. At every age-as student, professionals, and the elderly-we require our brain to work optimally, as well as retrieve information that we have acquired or experienced. Memory consolidation is aided by “healthy habits” such as a proper diet and adequate sleep. It also contributes to the brain’s optimal functioning. However, the most significant method is through nutrition and nutrients, which have no side effects or contraindications. A diet high in omega 3 fatty acids, for example, is being praised for its capacity to improve cognitive processes in both humans and animals. This review aimed to emphasize on micronutrients in memory.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83062388","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 : 2022-02-15DOI: 10.21048/ijnd.2022.59.1.28714
M. Suri, Vandana Sabharwal, Pragya Kaushik, Anushka Joshi, Aayushi, S. Aggarwal
Adolescents are more susceptible to mental health conditions due to multiple physical, emotional and social changes occurring during this phase. The prevalence of depression, stress and anxiety is rising at an alarming rate in adolescents. Dietary intake has the potential to affect the mental state of an individual which is largely dependent on gut microflora composition. The study thus aims to find the influence of prebiotic and probiotic intake on mental disorders among students. A cross-sectional exploratory study was conducted among 404 college students from India. Data has been collected using convenience sampling and an online structured Google Questionnaire Form. DASS-42 questionnaire was used for collecting information on levels of depression, anxiety and stress and a validated qualitative food frequency questionnaire consisting of 13 food groups with 39 unique food items was used for understanding consumption patterns of prebiotic / probiotic foods. The findings revealed the prevalence of depression, anxiety and stress to be 56.7%, 64.1% and 52% respectively. Consumption of probiotic foods was low except for milk/milk products, vegetables, fruits, wheat / wheat products, biscuits, chocolate and methai. Yogurt and pickles were consumed frequently whereas consumption of miso paste, tausi and yakult were low. Lower consumption of a few prebiotic and probiotic foods was negatively associated with depression, anxiety and stress. This study underlines the beneficial impact of consuming prebiotic and probiotic food on mental health of college going students. Future studies are needed to generate robust evidence for advocating consumption of prebiotic and probiotic food as a preventive and therapeutic measure for promoting mental health.
{"title":"Association of Prebiotic and Probiotic Food Consumption with Depression, Anxiety and Stress among College Going Students","authors":"M. Suri, Vandana Sabharwal, Pragya Kaushik, Anushka Joshi, Aayushi, S. Aggarwal","doi":"10.21048/ijnd.2022.59.1.28714","DOIUrl":"https://doi.org/10.21048/ijnd.2022.59.1.28714","url":null,"abstract":"Adolescents are more susceptible to mental health conditions due to multiple physical, emotional and social changes occurring during this phase. The prevalence of depression, stress and anxiety is rising at an alarming rate in adolescents. Dietary intake has the potential to affect the mental state of an individual which is largely dependent on gut microflora composition. The study thus aims to find the influence of prebiotic and probiotic intake on mental disorders among students. A cross-sectional exploratory study was conducted among 404 college students from India. Data has been collected using convenience sampling and an online structured Google Questionnaire Form. DASS-42 questionnaire was used for collecting information on levels of depression, anxiety and stress and a validated qualitative food frequency questionnaire consisting of 13 food groups with 39 unique food items was used for understanding consumption patterns of prebiotic / probiotic foods. The findings revealed the prevalence of depression, anxiety and stress to be 56.7%, 64.1% and 52% respectively. Consumption of probiotic foods was low except for milk/milk products, vegetables, fruits, wheat / wheat products, biscuits, chocolate and methai. Yogurt and pickles were consumed frequently whereas consumption of miso paste, tausi and yakult were low. Lower consumption of a few prebiotic and probiotic foods was negatively associated with depression, anxiety and stress. This study underlines the beneficial impact of consuming prebiotic and probiotic food on mental health of college going students. Future studies are needed to generate robust evidence for advocating consumption of prebiotic and probiotic food as a preventive and therapeutic measure for promoting mental health.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85892174","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 : 2022-02-15DOI: 10.21048/IJND.2022.59.1.29328
Manju George, Kalpana C. A.
Nutrition and clinical dietetic services provide evidence-based support which has become essential for maintaining healthy lifestyle and avoiding malnutrition among population. National health with digital technology integration is gaining importance in the current COVID-19 pandemic scenario. Digital health technologies offer valuable means for community to create and share information about healthcare. Measurement of food intake, energy expenditure and constant interaction in the form of personalized information has been offered by digital nutrition platforms. A 3 month study was conducted to assess the preferences of hand-held device users towards means of diet consultation using digital media when compared to traditional diet consultation methods, seeking options to develop Artificial Intelligence (AI) integrated cloud based digital health solution. It involved a Google survey using the digital platform, WhatsApp and Face book channels. Of the different criteria offered, diet consultation using smart phones scored the maximum (84.1%, n=1062) which were taken as the supportive data to develop the digital diet consultation application for hand-held device users for personalized nutrition / diet consultation support. Along with that, secondary data analysis of people choosing digital diet consultation for a period of 16 months had been observed and an increasing trend towards the same was found out. COVID-19 has brought the benefit of being able to utilize digital solutions to nutrition practice, rather than those being options for ‘add on’.
{"title":"Digitalisation of Medical Nutrition Therapy during COVID-19 Pandemic","authors":"Manju George, Kalpana C. A.","doi":"10.21048/IJND.2022.59.1.29328","DOIUrl":"https://doi.org/10.21048/IJND.2022.59.1.29328","url":null,"abstract":"Nutrition and clinical dietetic services provide evidence-based support which has become essential for maintaining healthy lifestyle and avoiding malnutrition among population. National health with digital technology integration is gaining importance in the current COVID-19 pandemic scenario. Digital health technologies offer valuable means for community to create and share information about healthcare. Measurement of food intake, energy expenditure and constant interaction in the form of personalized information has been offered by digital nutrition platforms. A 3 month study was conducted to assess the preferences of hand-held device users towards means of diet consultation using digital media when compared to traditional diet consultation methods, seeking options to develop Artificial Intelligence (AI) integrated cloud based digital health solution. It involved a Google survey using the digital platform, WhatsApp and Face book channels. Of the different criteria offered, diet consultation using smart phones scored the maximum (84.1%, n=1062) which were taken as the supportive data to develop the digital diet consultation application for hand-held device users for personalized nutrition / diet consultation support. Along with that, secondary data analysis of people choosing digital diet consultation for a period of 16 months had been observed and an increasing trend towards the same was found out. COVID-19 has brought the benefit of being able to utilize digital solutions to nutrition practice, rather than those being options for ‘add on’.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89385968","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 : 2022-02-01DOI: 10.21048/ijnd.2021.58.s3.28415
K. S., P. C.
Adolescence is a period of life with specific health and developmental period predictably understood as the years between the onset of puberty and the formation of social independence and is the period where the maximum amount of physical, psychological and behavioral changes takes place. Anaemia is considered as one of the major health problems all over the world. Among adolescent female the prevalence of anaemia is found to be 35.1 per cent. The overall nutritional status of adolescent females is affected due to anaemia. Due to the increased nutritional needs the development of healthy eating habit is important at the age of adolescence. The present paper aims at highlighting the, acceptability analysis and nutritional quality of a nutridense iron rich supplement. The area selected for the study was Coimbatore. The schools that falls under the north taluk was identified and one school among them was selected for the conduct of the study using convenient sampling female pre-adolsecent between the age group 11-13 years were selected for the conduct of the study. Using standard tools demographic profile, anthropometric, clinical examination and dietary pattern were assessed. Iron rich ladoo was prepared using sesame seeds, pumpkin seeds, jaggery, raisins and groundnut were selected as they are rich in iron, protein and also low in cost. Total of five variations of ladoo were prepared. Acceptability analysis of all the five variation of ladoo was tested for its organoleptic characteristics using five point rating scale. The mean acceptability score was calculated. As a result, by the mean scores, variation II was highly acceptable and it was considered for nutrient analysis. Also the cost analysis of the variations showed that it was cheap and costed Rs.5 per serving and hence it can be affordable iron supplement for all the groups.
{"title":"Acceptability Analysis and Nutritional Quality of a Nutri-Dense Iron Rich Supplement","authors":"K. S., P. C.","doi":"10.21048/ijnd.2021.58.s3.28415","DOIUrl":"https://doi.org/10.21048/ijnd.2021.58.s3.28415","url":null,"abstract":"Adolescence is a period of life with specific health and developmental period predictably understood as the years between the onset of puberty and the formation of social independence and is the period where the maximum amount of physical, psychological and behavioral changes takes place. Anaemia is considered as one of the major health problems all over the world. Among adolescent female the prevalence of anaemia is found to be 35.1 per cent. The overall nutritional status of adolescent females is affected due to anaemia. Due to the increased nutritional needs the development of healthy eating habit is important at the age of adolescence. The present paper aims at highlighting the, acceptability analysis and nutritional quality of a nutridense iron rich supplement. The area selected for the study was Coimbatore. The schools that falls under the north taluk was identified and one school among them was selected for the conduct of the study using convenient sampling female pre-adolsecent between the age group 11-13 years were selected for the conduct of the study. Using standard tools demographic profile, anthropometric, clinical examination and dietary pattern were assessed. Iron rich ladoo was prepared using sesame seeds, pumpkin seeds, jaggery, raisins and groundnut were selected as they are rich in iron, protein and also low in cost. Total of five variations of ladoo were prepared. Acceptability analysis of all the five variation of ladoo was tested for its organoleptic characteristics using five point rating scale. The mean acceptability score was calculated. As a result, by the mean scores, variation II was highly acceptable and it was considered for nutrient analysis. Also the cost analysis of the variations showed that it was cheap and costed Rs.5 per serving and hence it can be affordable iron supplement for all the groups.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75082169","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 : 2022-02-01DOI: 10.21048/ijnd.2021.58.s3.28409
V. S., Sanchi Arora, I. U.
The prevalence of Non-Communicable Diseases (NCDs) is dramatically rising around the globe. Diet is considered as an important modifiable risk factor in the management of NCDs. Over the past few decades, functional foods are being increasingly employed as complementary therapy for the prevention and management of diseases. Chia seed is one such functional food which is said to possess hypoglycemic and hypolipidemic properties. Due to their nutrient and bioactive component profile, chia seeds offer a great potential in food industries, medical, pharmaceuticals etc. To date, however available evidence supporting their inclusion into the diet is scarce and inconsistent. The objective of the present study was to analyze the nutrient, phytochemical and antioxidant profile of chia seeds, develop 10 equicarbohydrate recipes incorporating chia seeds at three different levels and to carry out sensory evaluation of the developed recipes. Nutrient analysis of chia seeds revealed that they contain good amounts of protein (20.7 g), fat (28.2 g), PUFA (24.9 g) and iron (12.4 mg). Phytochemical profile analysis indicated that alkaloids, flavonoids, tannins and various glycosides were present. Ten equicarbohydrate recipes namely, poha, methi thepla, muthiya, vegetable cutlet, handvo, upma, sindhi koki roti, besan chilla, peas kebab and khichri were developed and incorporated with chia seeds at three different levels i.e. 4, 8 and 12g. Thirty semi trained panelists carried out sensory evaluation of these recipes. To analyze the acceptability of traditional Indian recipes incorporated with chia seeds, a 9-point hedonic rating scale was used to evaluate sensory attributes like appearance, texture, mouth feel etc. Sensory evaluation revealed that chia seeds could be incorporated effectively in traditional Indian recipes with good acceptability with all levels of incorporation. At the middle level of incorporation, i.e. 8 g of chia seeds, handvo (19.4 ± 9.31), poha (20.6 ± 9.54) and muthiya (21.96 ± 9.08) were found to be most acceptable among all the recipes based on total scores. It may thus be concluded that incorporation of omega-3 fatty acid and phytochemical rich chia seeds in traditional Indian recipes is feasible and acceptable and this could have important implications in the prevention and management of NCDs.
全球非传染性疾病的患病率正在急剧上升。饮食被认为是非传染性疾病管理中一个重要的可改变的风险因素。在过去的几十年里，功能性食品越来越多地被用作预防和治疗疾病的补充疗法。奇亚籽就是这样一种功能性食品，据说具有降血糖和降血脂的特性。由于其营养成分和生物活性成分，奇亚籽在食品工业、医疗、制药等领域具有巨大的潜力。然而，迄今为止，支持将其纳入饮食的现有证据很少且不一致。本研究的目的是分析奇亚籽的营养成分、植物化学成分和抗氧化特性，开发出10种不同层次的奇亚籽等碳水化合物配方，并对所开发的配方进行感官评价。对奇亚籽的营养分析显示，它们含有大量的蛋白质(20.7克)、脂肪(28.2克)、PUFA(24.9克)和铁(12.4毫克)。植物化学分析表明，该植物含有生物碱、黄酮类化合物、单宁和多种苷类化合物。十种等碳水化合物食谱，即poha, methi thepla, muthiya，蔬菜肉排，handvo, upma, sindhi koki roti, besan辣椒，豌豆串和khichri，并以三种不同的水平(4,8和12克)加入了奇亚籽。30名半训练的小组成员对这些食谱进行了感官评估。为了分析加入奇亚籽的传统印度食谱的可接受性，研究人员使用了一个9分的享乐评分量表来评估外观、质地、口感等感官属性。感官评价表明，奇亚籽可以有效地加入传统印度食谱中，并具有良好的可接受性。在中间水平，以8 g奇亚籽为最易接受的配方，分别为handvo(19.4±9.31)、poha(20.6±9.54)和muthiya(21.96±9.08)。因此，可以得出结论，在传统的印度食谱中加入omega-3脂肪酸和富含植物化学物质的奇亚籽是可行和可接受的，这可能对预防和管理非传染性疾病具有重要意义。
{"title":"Nutrient Analysis of Chia Seeds, Product Development and Sensory Evaluation of Chia Seeds Incorporated Recipes","authors":"V. S., Sanchi Arora, I. U.","doi":"10.21048/ijnd.2021.58.s3.28409","DOIUrl":"https://doi.org/10.21048/ijnd.2021.58.s3.28409","url":null,"abstract":"The prevalence of Non-Communicable Diseases (NCDs) is dramatically rising around the globe. Diet is considered as an important modifiable risk factor in the management of NCDs. Over the past few decades, functional foods are being increasingly employed as complementary therapy for the prevention and management of diseases. Chia seed is one such functional food which is said to possess hypoglycemic and hypolipidemic properties. Due to their nutrient and bioactive component profile, chia seeds offer a great potential in food industries, medical, pharmaceuticals etc. To date, however available evidence supporting their inclusion into the diet is scarce and inconsistent. The objective of the present study was to analyze the nutrient, phytochemical and antioxidant profile of chia seeds, develop 10 equicarbohydrate recipes incorporating chia seeds at three different levels and to carry out sensory evaluation of the developed recipes. Nutrient analysis of chia seeds revealed that they contain good amounts of protein (20.7 g), fat (28.2 g), PUFA (24.9 g) and iron (12.4 mg). Phytochemical profile analysis indicated that alkaloids, flavonoids, tannins and various glycosides were present. Ten equicarbohydrate recipes namely, poha, methi thepla, muthiya, vegetable cutlet, handvo, upma, sindhi koki roti, besan chilla, peas kebab and khichri were developed and incorporated with chia seeds at three different levels i.e. 4, 8 and 12g. Thirty semi trained panelists carried out sensory evaluation of these recipes. To analyze the acceptability of traditional Indian recipes incorporated with chia seeds, a 9-point hedonic rating scale was used to evaluate sensory attributes like appearance, texture, mouth feel etc. Sensory evaluation revealed that chia seeds could be incorporated effectively in traditional Indian recipes with good acceptability with all levels of incorporation. At the middle level of incorporation, i.e. 8 g of chia seeds, handvo (19.4 ± 9.31), poha (20.6 ± 9.54) and muthiya (21.96 ± 9.08) were found to be most acceptable among all the recipes based on total scores. It may thus be concluded that incorporation of omega-3 fatty acid and phytochemical rich chia seeds in traditional Indian recipes is feasible and acceptable and this could have important implications in the prevention and management of NCDs.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74998545","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 : 2022-02-01DOI: 10.21048/ijnd.2021.58.s3.28419
Thilakavathy S.
Medicinal plants serve as an alternative medicine to allopathy as they are cheaper and have no side effects. In Ayurveda research, mango tree and its parts have many medicinal properties. Mango tree and its leaves and fruits has properties like anti-diabetic, anti-oxidant, anti-viral and anti-inflammatory. Phenolic constituents like caffeic acid, polyphenols like mangiferr in and gallic acid, flavonoids and volatile compounds are present in mango leaves. The objectives of the study are to develop and standardize mango leaves incorporated health mix, analyze the nutrient content and determine the glycemic index. The ingredients selected for health mix were wheat, barley, foxtail millet, green gram dhal, roasted Bengal gram dhal, groundnut and almonds. Five variations of health mix were prepared and it was made as porridge and evaluated. Fresh mango leaves was washed, dried and powdered. The powder was incorporated into the health mix at 10, 20 and 30 per cent level. Porridge was prepared with three variations and it was evaluated for its acceptability. Health mix incorporated with mango leaves powder at 10 and 20 per cent was highly acceptable while 30 per cent incorporation had a bitter taste and not acceptable. Nutrient analysis was carried out for the standard and the acceptable health mix. Glycemic index of the health mix and mango leaf powder incorporated health mix was determined. Due to the presence of fibre in mango leaf incorporated health mix, glycemic index was low when compared to standard health mix.
{"title":"Determining the Glycemic Index of Mango Leaf Powder Incorporated Health Mix","authors":"Thilakavathy S.","doi":"10.21048/ijnd.2021.58.s3.28419","DOIUrl":"https://doi.org/10.21048/ijnd.2021.58.s3.28419","url":null,"abstract":"Medicinal plants serve as an alternative medicine to allopathy as they are cheaper and have no side effects. In Ayurveda research, mango tree and its parts have many medicinal properties. Mango tree and its leaves and fruits has properties like anti-diabetic, anti-oxidant, anti-viral and anti-inflammatory. Phenolic constituents like caffeic acid, polyphenols like mangiferr in and gallic acid, flavonoids and volatile compounds are present in mango leaves. The objectives of the study are to develop and standardize mango leaves incorporated health mix, analyze the nutrient content and determine the glycemic index. The ingredients selected for health mix were wheat, barley, foxtail millet, green gram dhal, roasted Bengal gram dhal, groundnut and almonds. Five variations of health mix were prepared and it was made as porridge and evaluated. Fresh mango leaves was washed, dried and powdered. The powder was incorporated into the health mix at 10, 20 and 30 per cent level. Porridge was prepared with three variations and it was evaluated for its acceptability. Health mix incorporated with mango leaves powder at 10 and 20 per cent was highly acceptable while 30 per cent incorporation had a bitter taste and not acceptable. Nutrient analysis was carried out for the standard and the acceptable health mix. Glycemic index of the health mix and mango leaf powder incorporated health mix was determined. Due to the presence of fibre in mango leaf incorporated health mix, glycemic index was low when compared to standard health mix.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90338324","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 : 2022-02-01DOI: 10.21048/ijnd.2021.58.s3.28425
D. N., Thirumani Devi A.
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.
{"title":"Nutrition Intervention on Surgical Outcome Among Selected Hospitalized Subjects","authors":"D. N., Thirumani Devi A.","doi":"10.21048/ijnd.2021.58.s3.28425","DOIUrl":"https://doi.org/10.21048/ijnd.2021.58.s3.28425","url":null,"abstract":"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.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89452072","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 : 2022-02-01DOI: 10.21048/ijnd.2021.58.s3.28440
A. C., Sridevi Sivakami Pl.
Tomato (Solanum lycopersicum.L) a functional food (neutraceutical) contains bioactive components like carotenoids β-carotene, lycopene, vitamins C, vitamin A and tocopherol, phenolic compounds (hydrocinnamic acid), flavonoids (narigenin, rutin) and other bio active components (glycolkaloids and lectin). These bioactive components will reduce the risk of chronic degenerative diseases like cancer, cardiovascular diseases, AIDS, Alzheimer’s disease, osteoporosis, osteoarthritis and asthma. The ripened tomato contain higher amount of lycopene and it reduces the oxidative stress. It act as an anti-carcinogenic, anti-inflammatory, antioxidant, hepatoprotective, cardio protective and anti-lumen. The post harvested losses in tomatoes were estimated to be 15 and 10% at the farmers and intermediaries level respectively. The harvesting loss was found highest (6%) as compared to grading, packaging, storing and transporting. On other hand the loss of tomato were found highest for mercantile (6.3%), retailer (1.5%), due to transportation and marketing. Processing techniques will improve the shelf life of the proaduct. The demand for tomato processing usually arises from a need to preserve the product for home use, out of season to add value for extra income. The current processing techniques carried out is low temperature processing, high pressure processing, pasteurization and quality control. The basic preservation principle behind all these products is to remove water by boiling to heat the product to destroy enzymes and microorganisms and concentrate the product so that contaminating microorganism cannot re-grow. Hence the present study was carried out to formulate the tomato powder by adopting different drying process like spray drying, foam drying, cabinet drying and solar dryer. The characteristics, nutrient composition, shelf life of the tomato powder was studied, formulated tomato powder was incorporated in different selected recipes.
{"title":"Formulation and Incorporation of Tomato Powder in Selected Recipes","authors":"A. C., Sridevi Sivakami Pl.","doi":"10.21048/ijnd.2021.58.s3.28440","DOIUrl":"https://doi.org/10.21048/ijnd.2021.58.s3.28440","url":null,"abstract":"Tomato (Solanum lycopersicum.L) a functional food (neutraceutical) contains bioactive components like carotenoids β-carotene, lycopene, vitamins C, vitamin A and tocopherol, phenolic compounds (hydrocinnamic acid), flavonoids (narigenin, rutin) and other bio active components (glycolkaloids and lectin). These bioactive components will reduce the risk of chronic degenerative diseases like cancer, cardiovascular diseases, AIDS, Alzheimer’s disease, osteoporosis, osteoarthritis and asthma. The ripened tomato contain higher amount of lycopene and it reduces the oxidative stress. It act as an anti-carcinogenic, anti-inflammatory, antioxidant, hepatoprotective, cardio protective and anti-lumen. The post harvested losses in tomatoes were estimated to be 15 and 10% at the farmers and intermediaries level respectively. The harvesting loss was found highest (6%) as compared to grading, packaging, storing and transporting. On other hand the loss of tomato were found highest for mercantile (6.3%), retailer (1.5%), due to transportation and marketing. Processing techniques will improve the shelf life of the proaduct. The demand for tomato processing usually arises from a need to preserve the product for home use, out of season to add value for extra income. The current processing techniques carried out is low temperature processing, high pressure processing, pasteurization and quality control. The basic preservation principle behind all these products is to remove water by boiling to heat the product to destroy enzymes and microorganisms and concentrate the product so that contaminating microorganism cannot re-grow. Hence the present study was carried out to formulate the tomato powder by adopting different drying process like spray drying, foam drying, cabinet drying and solar dryer. The characteristics, nutrient composition, shelf life of the tomato powder was studied, formulated tomato powder was incorporated in different selected recipes.","PeriodicalId":22457,"journal":{"name":"The Indian journal of nutrition and dietetics","volume":"170 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90431731","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}
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