Anuradha Shekar

To study the effect of physical activity on the dysmenorrhea in young women. Design & Setting: The study design was a cross sectional. It was carried out in Dr. BMN College. Subjects & Methods: A total number of 80 students having dysmenorrhea were selected for the study by means of a questionnaire. They were divided into 2 groups - 50 for experimental and 30 for control group. Anthropometric measurements (height, weight, BMI and waist circumference) and 24 hour dietary recall of the selected subjects was taken. This was followed by a physical activity schedule for a period of 2 months. The subjects were taught physical activities including yoga asanas (Bhujangasana and Dhanurasana) and breathing exercises, knee bends by a qualified yoga teacher once. Thereafter subjects were told to do these exercises daily. The intervention period was 2 months. Intensity and duration of pain, use of medicine, dietary recall and anthropometric measurements after physical activity schedule were recorded for subjects from experimental group. Results: Dysmenorrhea was common among students who were part of the survey with a prevalence of 76.62 % (n= 118). It was found that subjects who got menses early (10yrs) or late (16+ years) had very irregular duration. It was ascertained that if menarcheal age is 13-15 years, blood flow will be normal. It can be concluded that later the menarche, less will be the number of days of pain. There was slight reduction in intensity of pain and use of medicine after intervention; however the difference was not statistically significant due to short duration of the study. Similarly, there was no statistically significant difference found in the waist circumference, weight and BMI of the subjects after administering physical exercise. Conclusion: Primary dysmenorrhea is very common in young women. Physical activity especially yoga has been proved to have an effect on dysmenorrhea, but in the present study it did not show any significant result which may be due to the short duration of the study. Physical activity can play a considerable role in reducing use of medicines for relieving pain, decrease in school- college absenteeism and social withdrawal. Keywords: dysmenorrhea, adolescent, young women, physical activity, yoga

Nowadays, calcium deficiency is commonly seen in all stages of life, so intake of dietary calcium from calcium-rich food sources such as amaranth flour, dried dates, and nuts is one strategy to boost calcium levels in humans. This could be a beneficial way to decrease calcium insufficiency. Cookies are soft and chunkier versions of biscuits, and this project was an attempt to make them by combining the abovementioned ingredients. The cookies available in the market are made from various refined flours, having a high content of sugar, trans fats, preservatives, etc. These cookies are calcium-rich, contain fibre, proteins, and carbohydrates, and have anti-inflammatory properties. These cookies will benefit and be helpful for multiple health problems. The objective of this study is to develop a healthy cookie with high calcium content and label it as "healthy bites." They will also be sensory evaluated periodically to study its shelf life. The study will also explore on other aspects such as packaging, nutritional labelling, budget, and marketing aspects.

A healthy diet is essential for good health and nutrition as it protects against many chronic non communicable diseases. In spite of growing awareness amongst people, there is a constant rise in number of health-related issues in all age groups due to misleading information, ignorance, quacks, changing lifestyle, stress, and ambitious goals. It is indeed a challenge to come out with healthy, ready to eat or cook options which are pocket friendly and meet various nutritional requirements. Thus, a functional food product was developed to meet the market demands as people prefer healthy foods. The standardized product is a Pizza base made using flour of bajra, soya bean, oats, lotus seeds, pumpkin seeds, white sesame seeds, mixed herbs & groundnut oil. A sensory evaluation was carried out with 30 consumer panelists using a 5-point Hedonic scale & attributes tested were appearance, aroma, taste, texture, & overall acceptability. The product was found to be acceptable and scored an average of four. The other aspects studied were packaging, nutritional labelling, budgeting and marketing. The product was packed in a polythene bag & sealed using a heat-sealing machine. Shelf life is 5 days but further studies are in process. The recipe being nutrient rich, can help with various conditions if consumed on regular basis. Development of this product provided an opportunity to replace refined pizza base with a healthy alternative.

BSTRACT A shelf life study was undertaken to standardize an innovative nutritious product for consumer acceptance. The product designed was a galactogogue and a nutritionally rich common food product - multigrain ladoo, made with varied kind of flours, nuts, functional food "dink" and ghee. The product provides good amounts of biological proteins, functional property, vitamins and minerals and adequate fibre and has a good satiety value. Shelf life study included sensory evaluation by scoring method based on a five point scale. Evaluation was done on sensory attributes like color, taste, texture, aroma and overall acceptability of the product. Microbial analysis was carried out to see its shelf life. The other aspects covered in the study were packing, budget, Nutritional labelling and marketing

The study was conducted on 80 mentally retarded children (boys as well as girls, especially with mental retardation along with Autism and/or ADHD, cerebral palsy, Down syndrome etc.) between ages 6-14 year with an objective to track the various reasons behind mental retardation. All the children studied were going to special schools indicating their lower IQs (less than 70). The data was collected with the help of a questionnaire formed. The information was collected from the mothers or caretakers of the children included; after signing the consent letter. The questionnaire consisted of questions related to the background data such as child’s age, name, gender, diagnosis, parental age, parents’ educational as well as economical status, addiction in family, mother’s health and environmental conditions during pregnancy etc, it also consisted of the food habits and three day diet recall of the child. The collected data was coded and then analysed using SPSS package. Various results wer...

Mumbai being a diverse capital of religion and traditions; have varied dietary practices but identical lifestyle habits resulting in similar body composition. About 200 individuals with mean age 32 ± 9.1, were studied i.e. 100 from each community (50 males and 50 females) respectively. A purposive sampling technique was used to collect the samples. A pre-tested questionnaire (Annexure 1) were used along with body composition analyzer (Tanita BC541) was used to assess biological age.Faulty eating practices, lack of physical activities and stressful life is leading today’s young population towards lifestyle disorders. Emotional and mental stress was also observed (p=0.05). Summary and Conclusion: The male subjects from both the communities were seen to be significant correlated with the age and biological age (p=0.609). Both Gujarati and Punjabi communities was found to have positive correlation in junk food consumption and anthropometric measurements. To some extent physical activiti...

A strong association exists between eating pattern and nutrient intakes and women’s reproductive outcomes. The present study thus aimed at seeing the effects of these parameters on infertility. To see the effect on infertility a comparison was made with fertile women using a pretested questionnaire in which information was collected about eating pattern and nutrients intake. The samples of 120 women (60 fertile and 60 infertile women) were collected from Nowrosjee Wadia maternity hospital, Parel, Mumbai. The subjects included in the study were between 25-32 year old women and all of them were from low socioeconomic background. About 80% of them were Hindus. Most of the subjects were form Maharashtra. In all 75% women were found to be not working and 25% were doing either service or business. Working women were found to be higher in infertile women. Very few women were found to be having medical problems. All infertile and fertile women were married since 5-10 years. All fertile wome...

Adolescence is a vulnerable period in human life cycle when nutritional requirements increase due to the adolescent growth spurt. It is becoming increasingly evident that control of anaemia in pregnant women may be more easily achieved if satisfactory iron status of the adolescent females can be ensured, prior to marriage. Prevalence of anaemia among school going adolescent girls (13 to 15 years) of Parbhani city was found to be 88.3 per cent (256/300 girls).

The community-based learning combines traditional classroom instruction with community-service, to enhance the learning of the students and civic participation. Thus our college focuses for community improvement and engagement, connects academic program with community service so that students, faculty and community partners can forge linkage between theory and practice, between knowledge and action and between the resources of institution and the community development. Students need an opportunity to work with the underprivileged section of the society and to use their knowledge to upgrade their personality and experience through community service. So, the department of food science and nutrition took up a collaborative venture with the dept. of community medicine LTMMC and G hospital,

The present study aims to assess nutritional status in adolescent’s girls in relation to sleeping patterns. A survey was conducted on 150 adolescent girls (15-19 years) from Dr.B.M.N college of Home Science, Matunga and from Virar. Anthropometric measurements, sleeping patterns and lifestyle patterns were assessed through a pre -tested questionnaire. Dietary pattern was assessed using a 24 hour recall method. Analysis was done using SPSS package. Samples were called in a group of 30 and the objectives of the study and their role were explained. A brief introduction of what questionnaire intends to collect was elaborated to the participants. Anthropometric measurements were recorded using standardised techniques. A highly significant correlation was seen between the hours of sleep that girls had and consumption of meals in the study. Girls having breakfast showed a positive and significant correlation with the no of hours of sleep that they get (6-8 hours and 8 & more). No significant correlation was seen among hours of sleep and kind of breakfast they had. Also increase in calcium and iron intake showed an increase in waist to hip ratio in adolescents (p=0.004) whereas other nutrients had no effect on anthropometric measurements.

The global rise of obesity is a growing concern all over the world, the prevalence of overweight and obesity has increased significantly in almost all the countries in the world, making WHO consider it as a “GLOBAL EPIDEMIC “.Obesity is becoming the most common and serious nutritional disorder amongst the young generation. The reasons behind this are the changing diet, modernisation, inactive lifestyles, and easy living. However there is no data regarding the prevalence of obesity among the young girls of the Dawoodi Bohra Community. The present study was carried out, with a sample of 405 young Dawoodi Bohri Community girls of central Mumbai within the age group of 18-22 years. The background details, anthropometric measurements, dietary pattern, family history, menstrual details, and exercise pattern were studied. A dietary recall was later obtained from a subsample of 58 identified overweight and obese subjects .The subjects were mostly unmarried belonging to well to do nuclear families with no work status. The community had maximum underweight females. Obesity was prevalent in 5% of the sample, however, their body fat percentage based fitness scores showed the trend of ‘thin fat’ body type. Also there was a significant correlation obtained between BMI and body fat percentage along with waist circumference, hip circumference, waist hip ratio and mid upper arm circumference. Key words: Obesity, Dawoodi bhora, Anthropometric measurements, Body fat, Fitness score

Aim: To assess the effect of skipping meals on nutritional status of individuals both males and females 20 40 years. Objective: 1)To assess nutritional status using anthropometric measurements. 2) To assess the nutritional status using 24 hour recall method. 3) To assess the dietary patterns, sleep patterns, medical history, reproductive health and physical activity of both the groups. 4) To observe the effect of skipping meals on various factors. Methods: The study was conducted in Mumbai. Purposive convenience sampling method was used for the participants both males and females in the age group of 20 40 year. Total sample size was 70. Tool used were 24hr Dietary recall method. Anthropometric measurement like current weight, height, body mass index (BMI), waist to hip ratio (W/H) were collected and analyzed using WHO criteria. The data collected was coded using statistical analysis tool. Analyses were performed using SPSS software version 20. P<0.05 was considered to be statisti...

There appears to be a strong association between eating patterns, nutrient intakes and women's reproductive outcomes. According to Chevarro et al, nutrients such as carbohydrates, proteins, fats, vitamin A, vitamin C, folic acid, vitamin B12, iron, zinc and selenium play a vital role in treatment of infertility with proper physical activity. The present study thus aimed at exploring the effects of these parameters on infertility. To see the effect on infertility a comparison was made with fertile women using a pretested questionnaire in which information was collected about eating pattern and nutrient intakes. The samples were collected from Nowrosjee Wadia Maternity Hospital, Parel, Mumbai with their ethical consent. The study showed significant correlations in eating patterns and nutrient intakes such as calorie, protein, folate, iron, and zinc. Infertile women showed less nutrient intakes such as calorie (t=.011**), protein (t=.000**), folate (t=.011**), iron (t=.002**), and zinc (t=.000**). Questions were asked about certain food consumption pattern in which meat (p=0.031*), nuts & dried fruit (p=0.037*) and green leafy vegetable (p=0.000**) intake was higher in fertile women. Review of literature also showed association between eating patterns and nutrient intakes like folic acid, iron, selenium, zinc, vitamin A and women's reproductive health and overall health. Dietary patterns are important modifiable factors that can significantly show positive effect on women's reproductive health.

IJCRT2107435 International Journal of Creative Research Thoughts (IJCRT) www.ijcrt.org e141 SNACKING PATTERNS IN MIDDLE CLASS MALE AND FEMALE POPULATION AGED 45 65 YEARS Ms. Rutuja Laxman Dalvi Mrs. Anuradha Shekar Student, Vice Principal of Dr. Bhanuben Mahendra Nanavati college of home science (autonomous) M.Sc. Clinical Nutrition and Dietetics, Dr. Bhanuben Mahendra Nanavati college of home science (autonomous), SNDT Women’s University, 338, Rafi Ahmed Kidwai Road, Matunga, Mumbai400019, India. Abstract: Introduction: Snacks are usually foods and beverages which are consumed between meals. Snacks are mostly high in calories, fat, sugar, refined carbohydrates and they are generally tasty and appetizing. Objective: The present research was conducted to study snacking patterns in middle class male and female population aged 45 – 65 years. Materials and Methods: Purposive sampling technique was used to enroll samples. The comparative study was done in Mumbai on total 140 subjects (70...

There appears to be a strong association between eating patterns, nutrient intakes and women's reproductive outcomes. According to Chevarro et al, nutrients such as carbohydrates, proteins, fats, vitamin A, vitamin C, folic acid, vitamin B12, iron, zinc and selenium play a vital role in treatment of infertility with proper physical activity. The present study thus aimed at exploring the effects of these parameters on infertility. To see the effect on infertility a comparison was made with fertile women using a pretested questionnaire in which information was collected about eating pattern and nutrient intakes. The samples were collected from Nowrosjee Wadia Maternity Hospital, Parel, Mumbai with their ethical consent. The study showed significant correlations in eating patterns and nutrient intakes such as calorie, protein, folate, iron, and zinc. Infertile women showed less nutrient intakes such as calorie (t=.011**), protein (t=.000**), folate (t=.011**), iron (t=.002**), and ...

Gluten Free Chocochestnut Balls are best for someone who wants to have a chocolate but in a healthier way. These balls were developed from water chest nut flour (Shingada), homemade malted ragi flour, oats flour, chana sattu flour, choco powder and dark chocolate. The shelf life study was done on the food product, focusing on the attributes of taste, texture, appearance, flavor and mouthfeel, using 5 point hedonic scoring test. The product suggested good nutritional facts like-energy, protein, calcium, phosphorus, potassium, folic acid. The other aspects studied were nutritional labeling, packaging, budgeting, also marketing aspects which was done via digital platform.

Women generally spend last third of their life time in menopause after reproductive year has ended. The menopausal transition precedes menopause it is characterized by irregularity of the cycle, hot flushes, night sweats, mood swings, anxiety, and sleep disturbances is one of the main symptoms; regular exercise may help to improve sleep quality. Diet also plays an important role in quality of life of menopausal women. OBJECTIVE-The present research was conducted to study the impact of yoga and walking on dietary habits and sleep pattern in menopausal women. METHODOLOGY-Purposive sampling was used to recruit 83 participants into control and experimental group. The impact of 3 months daily half an hour yoga training for these asnas (Warrior pose,vajrasna,child pose, cat cowpose,Butterfly pose, sleeping butterfly pose, parvamuktasana ,relaxing pose, pranayama) and walking was studied on dietary habits and sleep qualit y .The tools used to collect data were questionnaire and 24-hour dietary recall. The sleep quality was analysed using Pittsburgh Sleep Quality Index (PSQI). Data collected were coded in Microsoft excel and statistical analysis was done using SPSS to interpret the results. RESULT-The age of study participants ranged between 41-51 years with the mean of 45 years There was no significant difference for energy intake (t-0.82 ,p=>0.05) highly significantly excess consumption of carbohydrate, highly significantly decrease in protein(t=-2.842,p0≤.01) intake at baseline in intervention group participants. In the same participants post intervention there was non-significant difference in energy intake (t=-0.33,p=>0.05) highly significantly excess consumption of carbohydrate ad highly significant decrease in protein intake and for fats it was seen that participants before intervention consumed 22% of fats in their daily diet this difference was greater than the dietary guideline by 2.69 however post intervention there was reduction in the consumption of the fat by 1.96 (22%) but still this was significantly greater than dietary fat guidelines. In experimental group participants there was highly significant reduction in the sleep scores from 9.60 to 6.38 post intervention (t=13.53,p≤0.01) however in control group participants there was highly significant increment in sleep scores from 9.03 to 9.72 post intervention.(t=-2.85,p=≤0.01).Thus sleep quality increase in intervention group participants and deteriorated in control group participants post intervention. CONCLUSION-Thus overall yoga and walking had an impact on the fat intake and sleep quality in the intervention group participants as compared to control group .Fat intake reduced significantly by 1.96gm or 2% in intervention group particpants.Overall sleep quality in intervention participants improved significantly.

An attempt was made to design a baby food powder for babies between six months to two-year-of age. This can be used as an infant weaning mix formula. The food powder was made from sprouted moong, sprouted black chickpea, sprouted chickpea, Nachni, makhana, oats and Daliya. It can be made into a sweet porridge or a savoury item for babies. The food powder provided good amount of protein, carbohydrate, calories, calcium and fibre. The shelf-life study was done using a scoring test on a hedonic scale and the attributes scored were appearance, taste, aroma, color and consistency. It also included nutritional labelling, costing and packaging of the product. The product was marketed using social media.

Lactacuki was formulated for breastfeeding mothers due to its nutritional benefits. It is rich in ingredients that contains essential nutrient required for lactating mothers and also can serve as a galactogogue. There are many varieties of recipes for lactating mothers but the main ingredients used in the making of lactacuki are whole wheat flour, sathu powder, oat flour, shatavari powder, flax seeds powder, sesame seeds. The product was finalized after the third trial using sensory evaluation method. Shelf-life study was conducted for 4 weeks and it was evaluated after every one week on characteristics like Shape, Mouthfeel, Taste, Color, Texture, Overall acceptability. Additionally, nutrition label was designed, packaging material was selected, and budgeting was done. Marketing was carried out using digital platform and selling through known contacts was also done.

Globally, anemia affects 1.62 billion people. However, the population group with the greatest number of individuals affected are non-pregnant women and adolescents. Also, the prevalence of anemia in hospitalized patients with COVID-19 is high, and it is associated with poor outcomes of COVID-19. Thus, a product was developed from galactagogue & immune boosting ingredients like dates, cashews, cardamom powder, walnuts, guar gum, Almonds, black raisins, Poppy seeds, ragi flour, dry ginger, desiccated coconut & sunflower seeds which has nutrients like iron, calcium, omega-3 fatty acids, antioxidants, fiber etc. which will improve the iron content of the diet as well as will help in fighting infections. Shelf-life study was done for the product which included sensory evaluation by scoring test on characteristics such as taste, appearance, texture, flavor, after effect. The other aspects covered in the study were budgeting, packaging, Nutritional labelling, marketing etc.

A nutritious avocado turmeric spread was designed for every individual who loves spreads which are not only tasty but healthier too. Avocado turmeric spread was developed with homemade cream, homemade ghee, turmeric, powdered sugar, avocado, black pepper and salt, without preservatives and food additives. The product provided fairly good amount of energy, protein, fats, sodium, potassium and calcium. Shelf life study was done of the product using 5 point hedonic scoring test on attributes such as appearance, aroma, color, texture, taste and spreadability. The other aspects studied included designing a nutritional label, packaging, and costing. The product was marketed using digital platform to see its acceptability.

Intake of dietary calcium from food sources rich in the nutrient, such as Finger Millet, Moringa and Sesame, are ways to increase the calcium levels in individuals. This can be an effective approach to reduce calcium deficiency. A cracker is a crispy version of a biscuit and an attempt has been made to develop it using the ingredients mentioned above. Crackers available in the market contain refined flour, preservatives and have a high GI (Glycemic Index). The crackers developed in the present study are rich in calcium, contain fibre, proteins, and healthy fats and have anti-oxidative and anti-inflammatory properties. It is a complete protein food and could correct multiple deficiencies. The purpose of this study is to develop a snack with high calcium content naming it Calciyumm Crackers, perform its sensory evaluation to determine its shelf life. The study will also look at its packaging, nutritional labeling, budgeting and marketing aspects.

A product named superseeds candy was designed for all age groups, especially people suffering from co-morbidities like cardiovascular disease, diabetes, etc. This superseeds candy was made from five seeds eg. Pumpkin seeds, chia seeds, muskmelon seeds, poppy seeds and flax seeds. Seeds are small in size but are extremely nutritious; they are fiber rich, they contain good fats, great source of vitamins and minerals also. Shelf life study was done which included sensory evaluation by hedonic scale ranging from dislike a lot to like a lot. Evaluation was done on characteristics like appearance, aroma, taste, texture, mouth feel using a scoring method of sensory evaluation. Other attributes like marketing, budgeting, nutrional labeling, packaging were also studied.

A study was undertaken to standardize an innovative nutritious product and to see its customer acceptability. 'Jackfruit Seed Laddus' was the name of the product designed and its shelf life was studied for a period of 1 month. This multi nutrient food product was gluten-free and sugar-free. The main ingredients were jackfruit seeds, jaggery and coconut. This product was rich in carbohydrates, protein, B-vitamins and fibre. Shelf life study was done using a 5 point hedonic scale. Sensory evaluation was done on sensory attributes like appearance, aroma, taste, sweetness and texture/mouth feel of the product by a scoring method on a 5 point hedonic scale. The other aspects studied were packaging, budgeting, nutritional labelling and marketing. The product was marketed using social media platforms. This product can prove to be beneficial for diabetes patients and can aid in improving gut health. The budget of the product was pocket friendly and can be a profitable venture. As per the conducted sensory evaluation for one month, this product lasted for 4 weeks if (refrigerated) stored in a cool dry place.

A study was undertaken to standardize an innovative nutritious food product and see the consumer acceptability. The product designed was made keeping in mind diabetic patients and people of all age groups, gluten sensitive patients, pregnant and lactating mothers, under weight or malnourished children etc. The nutritionally rich common delicacy enjoyed by Indians "Dosa" was improvised with addition of various millets such as (ragi, jowar, bajra, foxtail millet, little millet, barnyard millet, urad dal) fenugreek seeds and "moringa powder" [a functional food].This paper highlights the health benefits of this healthy dosa mix with Moringa powder and 6 different millets. This product can be beneficial for diabetic and heart patients. A shelf life study was done using 5 point hedonic scoring test on characteristics such as, taste, colour/texture, aroma, appearance and mouth feel. The other aspects studied were packaging, designing a nutritional label, budgeting and marketing. The product was marketed through social media platforms. As per the conducted sensory evaluation for one month, the product lasted for 4 weeks if stored in a cool and dry place.

A health mix was designed and standardized which can be added in milk, or prepared by adding in other recipes and consumed. It is a healthy option and is totally free of chemicals or preservatives. It contains all natural and traditionally used ingredients like ragi [ finger millet ], dry fruits, dates and many more. The product was found to be giving fairly good amounts of energy, protein, calcium. The shelf life study was done for 4 weeks with the help of scoring methodon hedonic scale and characteristics were taste, color, sweetness, consistency and mouth feel(after taste).The other aspects studied were labeling, packaging, budgeting and marketing.

Moringa oleifera is a plant that has been praised for its health benefits for thousands of years. It is widely used as food and medicine. Nearly every part of the moringa tree is edible. It is rich in antioxidants and other nutrients which are commonly missing in the diets. Moringa leaves when dried can be ground into a fine powder and will keep many months without refrigeration. Also can be used in different food products. So, a shelf life study was conducted on a standardized ladoo using moringa leaves powder. The aim was to make an innovative product which was named ENERGY BALLS and check its consumer acceptability. The sensory evaluation was done using a five point scoring test on attributes such as colour, texture, taste, mouthfeel and overall acceptance. The other areas of study included packaging, labelling, budgeting and marketing aspects.

Mass media plays a crucial role in health by disseminating information and knowledge on various aspects relevant to the target groups. Adolescents are active users of mass media broadcast on radio and television, printed magazines, Internet. Pictures in magazines had a strong impact on girls perceptions of their weight and shape. Aim: The aim of the study is to see the influence of mass media on the health and dietary patterns of adolescent girls. Objectives:1)To assess nutritional status by a 24-hour dietary recall. 2)To analyze the nutritional status using anthropometric measurements. 3)To assess physical activity, medical history, sleep pattern, eating pattern and reproductive history. 4)To observe what factors influence the diet, health and eating habits of adolescence. Method: The study was conducted in Dr. BMN College of home science and MMP Shah college of arts and commerce. A Purposive convenient sampling technique was used. Total 100 students were enrolled in this study. The tools used to collect data were questionnaire and 24-hour dietary recall. Data collected were coded in Microsoft Excel and statistical analysis was done using SPSS to interpret the result. Result and discussion: The majority of students (53%) informed that the media creates a great impact on their food choices. A highly significant correlation was seen between Macronutrient intake (calorie and protein intake) and Media (p<0.05). The mean calorie and protein intake of the students was 1027.45 kcal/d and 24.99 gm/d. When mean intake was compared with the Recommended Dietary Allowance (RDA), it was observed that mean intakes was low. Iron intake is found to be very less 2.09 mg as compared to the Recommended Dietary Allowance (RDA). Dietary patterns revealed that the girls skipped their meals and the most commonly skipped meal was breakfast (48%). From the data, it was found that adolescents slept for only 4-5 hours and had sleep disturbances. A highly significant correlation was seen between sleep and health (p<0.05). Conclusion: The study concluded that the media creates a great impact on adolescents food choices and disturbs sleep patterns thus affecting health.

The study was conducted on 80 mentally retarded children (boys as well as girls, especially with mental retardation along with Autism and/or ADHD, cerebral palsy, Down syndrome etc.) between ages 6-14 year with an objective to track the various reasons behind mental retardation. All the children studied were going to special schools indicating their lower IQs (less than 70). The data was collected with the help of a questionnaire formed. The information was collected from the mothers or caretakers of the children included; after signing the consent letter. The questionnaire consisted of questions related to the background data such as child's age, name, gender, diagnosis, parental age, parents' educational as well as economical status, addiction in family, mother's health and environmental conditions during pregnancy etc, it also consisted of the food habits and three day diet recall of the child. The collected data was coded and then analysed using SPSS package. Various results were obtained such as iron deficiency and malnourishment in the children studied, near significant difference between addiction in family and child being mentally retarded etc. But, significant results were observed in case of advanced parental age and child being mentally retarded having p values less than 0.05 supporting the effect of advanced parental age on the birth of the child with mental retardation. As the study was related to mentally retarded children, this study has gone through ETHICAL Clearance.

The present study aims to assess nutritional status in adolescent’s girls in relation to sleeping
patterns. A survey was conducted on 150 adolescent girls (15-19 years) from Dr.B.M.N college
of Home Science, Matunga and from Virar. Anthropometric measurements, sleeping patterns and
lifestyle patterns were assessed through a pre -tested questionnaire. Dietary pattern was
assessed using a 24 hour recall method. Analysis was done using SPSS package. Samples were
called in a group of 30 and the objectives of the study and their role were explained. A brief
introduction of what questionnaire intends to collect was elaborated to the participants.
Anthropometric measurements were recorded using standardised techniques. A highly significant
correlation was seen between the hours of sleep that girls had and consumption of meals in the
study. Girls having breakfast showed a positive and significant correlation with the no of hours
of sleep that they get (6-8 hours and 8 & more). No significant correlation was seen among hours
of sleep and kind of breakfast they had. Also increase in calcium and iron intake showed an
increase in waist to hip ratio in adolescents (p=0.004) whereas other nutrients had no effect on
anthropometric measurements.
Keywords: Sleeping patterns, Meals, Nutrients, Waist to hip ratio

Aim: To assess the effect of skipping meals on nutritional status of individuals both males and females 20-40 years. Objective: 1)To assess nutritional status using anthropometric measurements. 2) To assess the nutritional status using 24 hour recall method. 3) To assess the dietary patterns, sleep patterns, medical history, reproductive health and physical activity of both the groups. 4) To observe the effect of skipping meals on various factors. Methods: The study was conducted in Mumbai. Purposive convenience sampling method was used for the participants both males and females in the age group of 20-40 year. Total sample size was 70. Tool used were 24hr Dietary recall method. Anthropometric measurement like current weight, height, body mass index (BMI), waist to hip ratio (W/H) were collected and analyzed using WHO criteria. The data collected was coded using statistical analysis tool. Analyses were performed using SPSS software version 20. P<0.05 was considered to be statistically significant. Results and discussion: In this study 43 females and 27 males were included, in which 82.9% samples belonged to nuclear family. Majority of the samples were found to be graduates (50%) who majorly belonged to high socioeconomic status (52%). The BMI of the samples was found to be falling in obese category 48.6%.Waist-Hip ratios revealed that, females had a higher risk (38.6%) of metabolic complications compared to males. It was observedthat the BMI increases when the samples skipped meals and showed a positive correlation at (p = 0.00). Samples who ate less than 3 meals in a day showed higher BMI (26.15 ± 2.8) compared to those who had more than 3 meals in a day. These two parameters showed positive correlation among them. (p = 0.027). Conclusion: In the present study it can be concluded that less than 3 meals in a day and intake of less calories from food increases the individuals BMI.

The community-based learning combines traditional classroom instruction with community-service, to enhance the learning of the students and civic participation. Thus our college focuses for community improvement and engagement, connects academic program with community service so that students, faculty and community partners can forge linkage between theory and practice, between knowledge and action and between the resources of institution and the community development. Students need an opportunity to work with the underprivileged section of the society and to use their knowledge to upgrade their personality and experience through community service. So, the department of food science and nutrition took up a collaborative venture with the dept. of community medicine LTMMC and G hospital, Sion, to address this need with the following objectives :- To arouse social consciousness among students and to apply their educational principles to concrete social issues.  To educate the target populations in areas of health, nutrition, hygiene for better quality of life.  To teach the mothers of Under five's to practice maintain hygienic environment and take nutritious and balanced diet for better health outcomes This practice helps to engage community to create closer ties between institution of higher education and communities they serve with the result to deepen the quality of learning. Creates a win-win situation. NEED ADDRESSED AND THE CONTEXT The community-based learning combines traditional classroom instruction with community-service, to enhance the learning of the students and civic participation. The college focuses for community improvement and engagement, connects academic program with community service so that students, faculty and community partners can forge linkage between theory and practice, between knowledge and action and between the resources of institution and the community development. The Home Science program has ample possibilities for social outreach programs. Keeping this window of opportunity in mind, our institution decided to focus on inculcating the values of social responsibility in our students through a systemically designed plan of action. Our main objective is not only to create social consciousness among students, but also to guide them on how to take a more proactive role in society, and thereby transfer their learning from the classroom to the community. It was decided that we would implement our objectives through specially designed curriculum based activities, as well as specific extension activities that go beyond the curriculum. We took up the thrust area of issues related to underprivileged women and children. Students need an opportunity to work with the underprivileged section of the society and to use their knowledge to upgrade their personality and experience through community service. So The Department of Food science and nutrition took up a collaborative venture to address this need with a municipal hospital situated in Sion. THE PRACTICE In order to implement the institutional goal of creating socially responsible citizens who will consciously contribute to the society, the college took the following steps. Head of the dept. of community medicine LTMMC and G hospital along with FSN Dept. initiated a collaborative project of organizing cooking demonstrations and nutrition education programmes on a monthly basis .A Joint programme was undertaken along with Chota Sion Hospital to teach the mothers of under five children, who attend this center regularly, on how to develop and cook nutritious recipes to solve malnutrition related problems. They were also addressed on diet during pregnancy, lactation, health and nutrition

A shelf life study was done to see the consumer acceptance of a healthy gluten free nutritious bar-
‘GLOBINBAR’. The aim was to standardize an innovative, preservative free, simple, nutritious blend that is
cost-effective. The main ingredients used were dates, garden cress seeds, oats, rice puffs, pumpkin seeds,
milk powder and coconut powder. Orange zest was added in small amounts to improve the iron absorption as
it contains vitamin C which is required to absorb non-heme iron. Orange zest also helped in improving the
flavor and overall acceptability of the globin bar. In this product dates act as a binding agent and provides
sweetness and flavor. This product has fair amounts of iron, protein, vitamin C along with other essential
vitamins and minerals. The acceptance was studied by conducting a sensory evaluation using a scoring
method based on as even point hedonic scale on a naive panel. The Evaluation was performed on sensory
attributes like color, texture, flavor, chewiness, appearance and overall acceptance. The other aspects covered
in the study where packaging, nutritional labeling, budgeting and marketing. Nutritional label consists of
ingredients of the product, nutritional facts, vegetarian mark, price, etc.

Multinutrient laddu (galactogogue) was developed and standardized largely for the lactating mothers. The
laddu composed of Pearl millet (bajra flour), Edible gum (dink), Jaggery, Ground nut, Dry coconut, Dry
dates, Fenugreek seed powder, Rava, Cardamom powder, Oil. Ranking test was used for standardization of
the product. Sensory evaluation was carried out before packaging to assess the acceptability and attributes
such as texture, taste and sweetness using the composite scoring test with the help of semi trained panelists.
Microbial analysis was also carried out for two week to know whether the product keep well. Other aspects
such as a packaging, a nutrition label, budgeting and marketing were also covered in this study.

A successful attempt was made to standardize and assess the shelf life of an innovative nutritious product calpro ladoo for its
consumer acceptance, After brain storming and coming up with various innovative products such as Multi grain galactogouge ladoo,
Karanji etc, a nutritionally rich Calpro ladoo was finalized and standardized as it had a better consumer acceptability. Calpro ladoo
majorly contains Ragi which will partly fulfil the requirement of calcium. Besides calcium it also provides fair amount of protein, fat,
iron, phosphorus and fibre. Shelf life study included sensory evaluation by scoring method based on a five point scale. Evaluation was
done on sensory attributes like appearance, colour, texture, taste, and odour. Microbial analysis was carried out to see its shelf life.
The other aspects covered in the study were packaging, budget, nutritional labeling and marketing.
Introduction
The modern food industry has developed and expanded because
of its ability to deliver a wide variety of high quality food products
to consumers on a nationwide and worldwide basis. This feat has
been accomplished by building stability into the products through
processing, packaging, and additives that enable foods to remain
fresh and wholesome throughout the distribution process. Consumer
demands for convenience have fuelled new innovations in
the food product development, packaging and chemical industries,
and the widespread desire for products to use in the microwave
oven has added further impetus to this effort. Shelf-life studies can
provide important information to product developers enabling
them to ensure that the consumer will see a high quality product
for a significant period of time after production. of course long shelf
life studies do not fit with the speed requirement and therefore accelerated
studies have been developed as part of innovation.
There was

A healthy snack was developed and standardized with an objective to provide biologically available protein for anyone who is
deficient in proteins. The base ingredients used were soya, refined flour, turmeric sesame, oregano, garlic, chilli flakes, pepper and
seasonings. Sensory evaluation on a 5 point scale, using scoring test was done for a period of 4 weeks. Apart from shelf life the other
aspects studied include Packaging, labelling, budgeting and marketing aspects.

A Shelf life study was done to standardize an innovative product for consumer acceptance which is nutritious.
A healthy nutritious recipe was developed as in today’s lifestyle everyone is opting to eat healthy and are
looking for various options and are ready to buy them if delivered. So a healthy snack, was developed-
BEETROOT KHAKARA (B crunchy) which is one of the most famous traditional Gujarati dish {snack}. The
base ingredient used in this product was Beetroot along with wheat flour, Bengal gram flour (Besan), masala
oats, flax seeds, ground nut powder were added as functional foods and Beetroot juice for increasing the
flavor and overall acceptability. The B Crunchy apart from giving energy, protein and fats contains enough
Calcium, Phosphorus and iron. Shelf life study included Sensory evaluation using scoring test with a 5 point
scale where the attributes used were taste, texture, sweetness and overall acceptability. The other aspects
covered in the shelf life study were Packaging, labeling, budgeting and marketing.

A successful attempt was made to standardize and assess the shelf life of an innovative nutritious product for its consumer acceptance, after brain storming and coming up with innovative products such as galactogouge ladoo, multipurpose bar etc. A nutritionally rich dehydrated powder “mother gouge” which works as a galactogouge was designed, which is made up of various functional foods like flaxseeds, methi seeds, dry ginger powder and nuts. Many studies show that a galactogouge helps to increase the milk output in lactating women. Mother gouge helps to increase the milk output in lactating women, provides adequate fibre, antioxidants and has many functional properties. Shelf life study included sensory evaluation by scoring method based on a five point scale. Evaluation was done on sensory attributes like color, taste, texture, aroma and overall acceptability of the product. Microbial analysis was carried out to see its shelf life. The other aspects covered in the study were packaging, budget, nutritional labeling and marketing.

A cross – sectional study was conducted on  391 children from 3 rd grade, [7 to 10 years] in 5 different schools situated in Mumbai city. Stature in relation to lean mass and fat mass was studied with various aspects such as gestational age at delivery, birth weight, eating habits, physical activity, and  sleeping patterns. In children the average height was found to be between124.92±126.85 cms, lean mass was between 11.27±12.94 kg, bone mass was between 8.52±8.52 kg and fat mass was 5.48±5.79 kg in both genders. Results observed showed that there was a positive correlation between HAZ (height for age z- score) and lean mass at p <0.05(0.00), but not in fat mass. Positive correlation was observed between gestational age and HAZ and fat mass. Birth weight did not show any significant difference with HAZ, lean mass and fat mass. Eating habits were observed to be positively correlated. It was seen that children who purchased food from shops showed a positive correlated with fat mass at p<0.05 (0.00) also snack consumption showed to be correlating with fat mass at p<0.05(0.00). High fat food consumption was positively correlating with lean mass at p<0.05(0.03) and fat mass at p<0.05(0.00). Indoor activity showed significant correlation with fat mass at p < 0.05 ( p =0.03) and those who spent highest time/week    (900-1500 min/week) in moderate, intense physical activity showed significant correlation with lean mass at p< 0.05 (0.005) and fat mass. Sleeping patterns found to be significantly correlated with HAZ, lean mass, bone mass and fat mass. Children who slept late at night and woke early showed significant correlation with HAZ at p<0.01(0.00), lean mass p<0.01(0.000), fat mass, at p<0.01(0.00) and bone mass at p<0.01(0.006). Also less sleep duration showed positive correlation with fat mass at p< 0.05(0.05) bone mass p < 0.05(0.03).

Nutritional status and lifestyle patterns of 60 airhostess were assessed from Chhatrapati Shivaji Maharaj International Airport, Mumbai. The subjects were divided into three categories based on their work experience <3yrs, <5yrs and >5 yrs. The sample method used for this study was purposive sampling. Data was collected with the help of a e-questionnaire which covered the following aspects such as personal information, anthropometric data, sleep patterns, physical activity, menstrual problems, medical problems, reproductive problems, stress levels and nutritional assessment.The result observed showed that airhostess did not meet their daily nutritional requirements for calories, proteins, carbohydrates, calcium and iron except for fats. They indulged in less physical activity which lead to slight raise in BMI, stating the fact that they have more percentage of body fat. Sleeping patterns were seen to be effected. They had irregular eating patterns which made them eat more junk food which also shows that their fat content was higher which reflected on their BMI. A significant correlation was found betweenBMI status and stress of airhostess with p value of 0.040. Positive significant correlation was found between skipping meals and various factor such as smoking, consumption of alcohol and tea/coffee at p value 0.03. Sound sleep and irregular menstrual cycle was found highly significant at p value 0.012. Irregular menstrual problem and skipping meal was seen positively significant with p value 0.018 of airhostess.