Food Science and Nutrition

Serum alpha-tocopherol, retinol, and malondialdehyde concentrations were measured at 7(th) month of pregnancy in 122 women from low socio-economic background. Maternal anthropometric measurements, 24-hour nutrient intakes, and pregnancy outcome were recorded. One-third (34.3 %) of mothers had low birth weight babies and 10 % delivered preterm. Maternal diets were inadequate in all the nutrients, the most limiting being vitamin A. Three-fourths of mothers had intakes less than 25 % of the Indian recommended daily intake (RDI) of 600 microg retinol equivalents/day. Serum alpha-tocopherol concentrations of 98 % were indicative of deficiency and almost half the mothers had low serum retinol concentrations (< or =10 microg/dL). Mean malondialdehyde level was 7.0 +/- 1.4 nmoles/mL. These values are higher than reports in the literature and were attributable to poor intake of most dietary antioxidants. Malondialdehyde concentrations were negatively correlated with serum alpha-tocopherol. Birth weight was positively correlated with maternal weight and biceps skinfold thickness, macronutrient intakes, serum retinol, and alpha-tocopherol concentrations. Preterm delivery was associated with low anthropometric measurements and low nutrient intakes especially vitamin A. Mothers who delivered preterm had significantly lower malondialdehyde concentrations than those who delivered at term. The role of antioxidant nutrients, especially vitamin A and oxidative stress in relation to fetal growth and pregnancy outcome among mothers from low socioeconomic settings requires attention.

Iron deficiency affects millions of people worldwide. In India it is estimated that about 50 to 70 percent of women and children are anemic. Iron deficiency has adverse consequences on growth, physical and cognitive performance. Hence it has negative implications for productivity and development at the individual, family as well the nation. Anemia as a direct cause and contributory factor is responsible for about 40% of maternal deaths. It becomes important therefore, to tackle iron deficiency using a variety of strategies. Supplementation with iron has been the major strategy used for preventing and treating anemia. Besides supplementation, fortification of staples and newer strategies such as biofortification hold great promise for reducing iron deficiency. Dietary diversification or food to food fortification is another area that needs to be focused on.

Two ready-to-use complementary foods (RUCF) were formulated using fermented or malted locally available cereals and pulses. Dehydrated fruit or vegetable powders were incorporated in the RUCF. The RUCF were analyzed for physical properties, proximate constituents, selected nutrients and shelf life was studied. Moisture and protein content of the malted mix was lower than the fermented mix, but fat content was similar. Both RUCF provided 4Kcal/g. Total iron content of the fermented mix was higher (10.1mg%) than the malted mix (8.2mg%). Total zinc content of both RUCF was similar (4mg %). Calcium content of the malted RUCF (234mg%) was higher than the fermented mix (192mg%). Phytate content of both RUCF was 219 – 262 mg%. Packed bulk density of both RUCF was 0.7g/ml, water absorption capacity was 0.3ml/g. Both RUCF had >70% dispersibility. Compared to the RDA for 1 – 3 year olds, the RUCF contributed 40% energy, >60% protein, >90% iron, >80% zinc and >30% calcium of the...

Two ready-to-use complementary foods (RUCF) were formulated using fermented or malted locally available cereals and pulses. Dehydrated fruit or vegetable powders were incorporated in the RUCF. The RUCF were analyzed for physical properties, proximate constituents, selected nutrients and shelf life was studied. Moisture and protein content of the malted mix was lower than the fermented mix, but fat content was similar. Both RUCF provided 4Kcal/g. Total iron content of the fermented mix was higher (10.1mg%) than the malted mix (8.2mg%). Total zinc content of both RUCF was similar (4mg %). Calcium content of the malted RUCF (234mg%) was higher than the fermented mix (192mg%). Phytate content of both RUCF was 219 - 262 mg%. Packed bulk density of both RUCF was 0.7g/ml, water absorption capacity was 0.3ml/g. Both RUCF had >70% dispersibility. Compared to the RDA for 1 - 3 year olds, the RUCF contributed 40% energy, >60% protein, >90% iron, >80% zinc and >30% calcium of the...

The prevalence of underweight, stunting and wasting among under – three children at the national level has been reported to be 46%, 38% and 19% respectively. Children are at higher risk of nutritional deficiency and growth retardation between the ages of 6 and 24 months. The deficits acquired at this age are difficult to compensate later in childhood. Therefore, interventions should begin early and continue until the third year of life. The present study focused on development of a food mix that can be used as a nutritional supplement for young children aged 9-18 months. A mix containing cereals, pulses and fruit/ vegetable powder was formulated. Shelf-life study was conducted and a community level trial was undertaken on 192 urban slum children for 6 months. The mix was highly acceptable to community workers and mothers. Per 100 g the mix provided 399 Kcals energy, 8.4g protein, 12.4g fat, 81 mg calcium, 11 mg iron and 891 µg β-carotene. The accelerated shelf-life study showed that...

Adequate folate intake and levels are advisable throughout life but are of particular importance during adolescence, a period of rapid growth. However, folate insufficiency in economically deprived Indian adolescents is understudied. This cross-sectional study examined the prevalence of folate deficiency and adequacy of folate intake of 224 tribal Indian adolescents (10 to 17 years of age). The secondary aim was to study the association between anemia status and folate status. Radioimmunoassay, multiple-pass 24-hour dietary recall, and HemoCue were used to measure red blood cell (RBC) folate, folate intake, and anemia status, respectively. The geometric mean (95% CI) RBC folate concentration (nmol/L) was 360.2 (329.7 to 393.6), and the mean ± SD folate intake (μg/day) and hemoglobin level (g/L) were 159.9 ± 44.7 and 125.4 ± 13.0, respectively. Almost half of boys and girls aged 10 to 12 and 13 to 15 years and 66.7% of girls aged 16 to 17 years were deficient in RBCfolate (< 340 n...

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

ABSTRACT
A study was conducted to understand the acceptance of blended healthy gluten free high protein flour; our aim
was to standardize an innovative, preservative free, simple, nutritional blend that is coast effective. The product
designed was multigrain flour, having a unique blend of chick pea, oats, soya, Indian chia- sabja and fenugreek. This
makes the product gluten free, protein rich having high fiber content with good amounts of antioxidants. The
acceptance was studied by conducting a sensory evaluation using the scoring method based on a five point scale. The
Evaluation was performed on sensory attributes like Appreance, color, taste, texture, aroma, and overall acceptability
of the product. Microbial analysis was carried out for validation of its shelf life. Our other vital focus was on
packaging, nutritional labeling, budgeting and marketing.

ABSTRACT
A study was conducted to standardize an innovative nutritious product for consumer‟s acceptance. The product
designed was a nutritious product for all age groups, gluten allergic people, pregnant and lactating mothers and under
weight or malnourished children and people. The nutritionally rich common food product - multigrain gluten free biscuits,
made with varied kind of flours (ragi, jowar, soybean, oats, maize), groundnuts, and functional food "dink". The product
provides good amounts of proteins, functional property, vitamins (especially vitamin A) and minerals and adequate fiber.
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, appearance, mouth feel and overall acceptability of the product. The other
aspects covered in the study were packaging, budget management, nutritional labeling and marketing. The result showed
that the product was widely accepted.

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 activities and sleeping patternshas greater influence on health when it came it social and emotional well being.

A study was undertaken to standardize an innovative nutritious product for consumer acceptance. The product designed was pineapple (Ananas comosus) murabba [Murabba also murraba or murrabo is an Arabic word that refers to savoury or sweet jam pickle or achar in many regions of Pakistan, Iran, and North India] in which Spices & condiments such as Clove, Cinnamon and ginger were added for additional health benefits. 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 labeling and marketing.

In India malnutrition is a major problem faced by different age groups. A multi-nutrient rich bar namely ‘CHOCO NUTRI BAR’ was designed under the subject food product development in Dr. B.M.N College of Home science. This product aimed to help all ages  as a multi nutrient rich mini snack item. The Choco nutri bar, nutritional bar was prepared using soya flour, oats, jaggery, almonds, walnuts, peanuts, gingelly seeds, ghee and dark chocolate. It provides good amount of protein, energy, iron and fiber and has a good satiety value. Oats, walnuts, almonds, dark chocolate, gingelly seeds used in the product come under the category of functional foods. Evaluation was done on sensory attributes like texture, flavor, taste, appearance, brittleness on a five point scale. This paper also studies the shelf life along with designing a nutrition label, budgeting, packaging and marketing aspects.   
Key words: Multi nutrient, Functional food, Nutritional bar, Mini snack.

Shelf Life Study of a Standardized Nutritious Sugar Free Brownie 1. Introduction The nutri-brownie is a healthy alternative to the regular brownies. The brownie is rich in calories and provides a good satiety value. The product is targeted for the general crowd but can be consumed by patients suffering from constipation, diabetes, hyper cholesterolemia, etc. The brownie is made up of whole wheat flour, oats, desiccated coconut, walnuts and dates which are all rich in fiber, proteins, beta glucans and antioxidants. It is eggless and contains milk and curd for binding the ingredients together due to which it can be consumed by vegetarians as well. The base of this product is whole wheat flour instead of regularly used refined flour. Whole wheat flour contains more fiber and is richer in antioxidants as compared to refined flour 1. Oats is another major ingredient of this product. Oats contain beta glucans and high amounts of soluble dietary fiber both of which have a positive effect on decreasing total cholesterol and low density lipoproteins (LDL) 2. Oats consumption also has a beneficial effect on glucose control and patients with type two diabetes 3. Due to having good amounts of oats and whole wheat flour, this brownie provides good amount of soluble dietary fiber which helps in constipation and provides satiety to the consumer 4. Sweetness of the brownie was provided by using dates. No pure sugar or honey is used in the product. Dates are rich in potassium, iron and vitamin B6 5. Consumption of dates also shows a low glycemic index and do not lead to any significant postprandial glucose excursions due to which the product can also be consumed by diabetic patients along with a healthy balanced diet 6. Another ingredient used in this product is walnuts. Walnuts help in decreasing blood pressure and controls LDL 7. Walnuts are also rich in vitamin E, polyphenols and contain poly unsaturated fatty acids which help in reducing oxidative stress, improve cardiovascular health and have large antioxidant capacity 8, 9 .Other than these, the brownie also contains desiccated coconut, cocoa powder and vanilla essence. Therefore, one brownie provides the consumer with maximum energy, fiber, iron and other nutrients. It is also safe for consumption by diabetic patients.