Iranian Food Science and Technology Research Journal最新文献_第4页

Impact of socio-economic status (SES) and nutrition health education on nutritional status of adolescent girls 社会经济地位和营养健康教育对少女营养状况的影响

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/134-139

Kusum Bharti, M. Kumar, Pramila Prasad

{"title":"Impact of socio-economic status (SES) and nutrition health education on nutritional status of adolescent girls","authors":"Kusum Bharti, M. Kumar, Pramila Prasad","doi":"10.15740/has/fsrj/11.2/134-139","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/134-139","url":null,"abstract":"The present status of nutrition disparities in Asia is considered to vary by economic level of the country. For developing countries in Asia, India and Vietnam, SES associates with BMI positively in women. For relatively developed countries in Asia, Korea and Japan, SES associates with BMI negatively in women. Low SES groups consume more carbohydrate, and less protein and fat, so not only micronutrient but also macronutrient intake is affected by SES both in developing and in developed Asian countries. There are some studies on the pathway from SES to diet/nutrition. Objective: To assess the impact of socio-economic status (SES) and nutrition health education (NHED) on their Nutritional status of non-school going and school going AGLs. Method: A pre test post test experimental design questionnaire was employed and the study was a cross sectional study. From 4ICDS Project areas of Banka district, total 600 Adolescents girl selected for this research study in which 300 school going and 300 non-school going girls were randomly selected. Result: AGLs clearly shows the declining trend of malnutrition with the increasing education of mothers, i.e. Highest per cent of undernourished AGLs were the daughters of Illiterates mothers (98%) and lowest per cent of undernourished AGLs were the daughters of intermediate mothers and graduate mothers.The per cent of normal AGLs was highest with the highly educated fathers lower with poorly educated and lowest with illiterate fathers. The prevalence of normal AGLs was higher with better income though their number is less. But even the little increase of income has shown the better performance. However, the data confirms, the effect of income on nutritional status of AGls.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"208 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80527788","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}

引用次数: 0

Development and quality evaluation of iron rich products 富铁产品的开发与质量评价

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/186-188

T. N. Khan, J. Nerlekar

引用次数: 0

Effect of dehulling on nutritive value of quinoa seed 去皮对藜麦种子营养价值的影响

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/62-69

G. Sharma, S. Lakhawat, Sunil Kumar

引用次数: 0

Physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.) millet of Himachal Pradesh 喜马偕尔邦Kodra (Eleusine coracana L.)谷子的理化特性及蒸煮品质

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/56-61

Shalini Devi, R. Modgil

引用次数: 0

Development and characterization of marine fibre enriched biscuits 海洋纤维饼干的研制与表征

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/140-150

N. Babu, P. Gopika, Ammu Dinakaran, Maya Raman, T. V. Sankar, T. K. Gopal

引用次数: 0

Health and nutritional status of adolescent girls: A study of beneficiaries of rural areas of Bihar in India 少女的健康和营养状况:对印度比哈尔邦农村地区受益者的研究

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/103-107

Kusum Bharti, M. Kumar, Pramila Prasad

{"title":"Health and nutritional status of adolescent girls: A study of beneficiaries of rural areas of Bihar in India","authors":"Kusum Bharti, M. Kumar, Pramila Prasad","doi":"10.15740/has/fsrj/11.2/103-107","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/103-107","url":null,"abstract":"Adolescent girls are the worst sufferers of the ravages of various forms of malnutrition because of their increased nutritional needs and low social power. Scheme of Adolescent Girls, is an important scheme of the Ministry of Women and Child Development, Govt. of India for the improvement of health and nutritional status of Adolescent Girls under the platform of ICDS. Objective: This study aimed at assessing nutritional anaemia of Adolescent girls of rural areas of Banka district receiving the benefits of the nutritional intervention of SABLA/SAG yojna under the ICDS and other related schemes. Method: For this study, Anthropometry measurement, 24h dietary recall method including Take Home Rashan of SABLA programme, Haemoglobin Level, SABLA Kishori Card Observation and Questionnaire method as tools were used. Result :Out of 500 AGLs from SABLA of 50 Rural AWCs, 79 per cent are underweight whereas 67 per cent stunted. The nutritional status of 85 per cent is undernourished i.e. according to the BMI only 15 per cent girls are in normal range. 78 per cent AGLs are anaemic in which 24 per cent moderate and 9 per cent are severe anaemic i.e. Hb level <7g/dl. When the dietary availability of AGLs was assessed, we found that only 32 per cent AGLs are getting adequate diet according to the RDA, whereas 62 per cent girls are getting THR according to the norms of SABLA scheme. The General appearance of only 28 per cent AGLs is normal, whereas 68 per cent are thin and 4 per cent sickly. Only 32 per cent AGLs maintain the personal hygiene and sanitation. More than 80 per cent AGLs under SABLA at Banka district are undernourished whereas 85 per cent are anaemic. It may be concluded that this scheme at studied area is not being implemented in a proper way.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90958525","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}

引用次数: 0

To study the attitude on marital adjustment of selected respondents from Mehsana and Ahmadabad city 目的研究梅哈萨纳市和艾哈迈达巴德市被调查者对婚姻调整的态度

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/169-174

Jiju N. Vyas, N. Tiwari, Neeta Chaudhari

引用次数: 0

Development of jackfruit leather and its shelf-life analysis in different packaging materials 菠萝蜜皮的研制及其在不同包装材料中的保质期分析

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/158-168

N. Babu, Ammu Dinakaran, Maya Raman, A. Ravindran, T. V. Sankar, T. K. Gopal

{"title":"Development of jackfruit leather and its shelf-life analysis in different packaging materials","authors":"N. Babu, Ammu Dinakaran, Maya Raman, A. Ravindran, T. V. Sankar, T. K. Gopal","doi":"10.15740/has/fsrj/11.2/158-168","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/158-168","url":null,"abstract":"Post-harvest loss is very common in seasonal fruits due to its high perishability even under refrigerated conditions. Value addition and processing is the best solution to overcome this problem and it also ensures the availability of the product round the year. This study is to develop jackfruit leather that replicates the natural fruit taste and is shelf stable at room temperature (28 ± 2°C). The product contributes 3.63Kcal/g to the energy requirement and is rich in minerals like potassium and sodium (7442μg/g and 1842μg/g, respectively). Sorption isotherm studies showed a sigmoid characteristic for the product. It has a critical moisture content of 48.39±0.44% with respect to 96% relative humidity and a water activity of 0.47. The product was packed in different packaging materials like 220-gauge polyethylene laminated with 50-gauge metalized polyester (Met PE) and 150 gauge Biaxially Oriented Poly Propylene (BOPP) laminated with 50-gauge polyester to study and compare its shelf-life in both the packaging materials at room temperature (28 ± 2°C). Physical and chemical parameters of the product was analyzed during the period of storage and the results revealed a shelf stability for 90 days for the product packed in both the packaging materials.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80281142","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}

引用次数: 0

Post harvest technology and value addition of tomatoes 番茄收获后技术与增值

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.1/217-229

P. Geetha, C. I. Rani

引用次数: 3

Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition 不同预处理、托盘干燥和微波干燥条件下花椰菜切片感官属性的评价

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/195-201

V. Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, D. Singh

{"title":"Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition","authors":"V. Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, D. Singh","doi":"10.15740/has/fsrj/11.2/195-201","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/195-201","url":null,"abstract":"Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72996477","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}

引用次数: 0