Objective of this study assessed the usual daily activities, dietary pattern and health conditions of elderly retired civil servants residing in Abeokuta, Ogun State, Nigeria. There was a random sampling of two hundred retirees who had spent at least a minimum of ten years in active service for the government and were 60 years and over. Information was collected by semi structured questionnaire on lifestyle, diet and health condition. Body Mass Index (BMI) was calculated to determine nutritional status. The data analysis was by frequency, percentages and other inferential statistics. Age distribution revealed that most were 70-79 years old with at least secondary school education (70%). Lifestyle showed that 58% were in daily activities such as gardening and walking. Majority (66%) have an average daytime rest of 6 hours or more. Daily consumption of alcohol was relatively low 2.2% and 74% had never smoked. Report on good food habit was from 47%; majority (66%) eat thrice daily and 40% were on medications 60% complained of insomnia at night. BMI was normal for most respondents. 58% of the studied population had normal blood pressure of systolic and diastolic. There was a significant relationship between BMI and blood pressure and a significant negative correlation between age and BMI (p<0.05) as well as age and average night rest (r= -0.306;p<0.05). There were positive correlation between age and average daytime relaxation (r=0.622; p<0.05). The study concludes that most of the elderly have normal nutritional status. About half of the elderly on medication, ate thrice daily and sedentary lifestyle. Physical exercises are encouraged on regularly basis for optimal health among the retirees.

Microbial transglutaminase (MTG) effects on dynamic rheological properties of three kinds of fish (silver carp, common carp and rainbow) and chicken pasteswas investigated. Temperature sweep (25-90°C), time sweep (45 min at 40°C), and SDS-PAGE was carried out for each samples. At the final temperature (90 °C), the sample of silver carp containing active MTG had the greatest G' among others. However, MTG was less effective on chicken paste, but anegotiable difference has been observed among various kind of meats, mainly due to differences in the physiological and biochemical properties.

Millets and legumes are rich sources of bioactive phytochemicals which are powerful antioxidants. Phenolic compounds are bioactive components which are act as a part of the defense mechanisms of plants and they have antimicrobial, anti oxidative and anti- carcinogenic properties. This may help to promote optimal health and to reduce the risk of chronic diseases. The aim of the present study was to investigate the effect of total and individual polyphenolic content of germinated and non germinated (0, 12, 24, 48 and 72 hrs) commonly consumed millets and legumes in India. Millets and legumes were germinated in metabolic kitchen under room condition (25 °C). Samples were analyzed through Folin – Ciocalteu (F-C) assay and RS- HPLC. Total polyphenolic content (TPC) was analyzed in the commonly consumed food samples. Among the food samples, the red gram (whole) contained higher total polyphenolic content (479.45 mg/100g) where as ragi contained lesser total polyphenolic content (186.99 mg/100g) during 0 hr on dry weight basis. Further these food samples were soaked for 12 hrs then germinated for various time periods (24, 48 and 72 hrs). The total polyphenolic content in these foods ranged from 40 -79% (12 h), 32-62 % (24h), 17 -50 % (48 h) to 9-35% (72h). Total polyphenols were further separated and quantitated into individual polyphenols by using RP-HPLC. We found phenolic acids such as protocatechuic acid, p-coumaric acid, gallic acid, syringic acid, ferulic acid, sinnapic acid and flavonols such as kaempferol, quercetin and its glycosides. It is evident that the soaking and germination processes significantly (p<0.001) reduced the total and individual polyphenolic contents in the selected commonly consumed millets and legumes. From the study it is recommended that soaking and 24hrs germination could be helpful for minimizing various polyphenols losses through germination.

Barnyard millet (Echinochloa frumentacea Link) is one of the important nutritious minor millet and good source of macronutrient, micronutrient and nutraceutical components. As the concept of low glycaemic index foods is gaining interest for the effective management of diabetes mellitus, efforts have been accelerated in this direction to bring into light various foods of low glycaemic index. Noodles are most preferred food items among all age groups having longer shelf life and good commercial importance. Hence an attempt was made to develop barnyard millet based value added low glycaemic index noodles. Trials were conducted by incorporating sago flour, pulse flour and bengal gram leaf powder at different levels to barnyard millet flour to develop plain, pulse and vegetable noodles respectively and were evaluated organoleptically. The best accepted variations of plain, pulse and vegetable noodles were evaluated for nutrient composition and glcaemic index. The findings indicated significant increase in nutrient composition in pulse and vegetable noodles. The glycaemic index of pulse noodles (35.65) and vegetable noodles (38.02) were significantly less than plain noodles (42.07). Thus, the developed noodles with low glycaemic index can be recommended for inclusion in diabetic diet.

An understanding of the Glycemic Index (GI) values of foods or beverages can help dieticians to plan and direct patients/consumers to choose sensible, low GI foods that are believed to “reduce the risk of developing type-2 diabetes. The data on the GI values of different varieties of foods within India is very limited. Also effect of processing and cooking on GI of these foods is also scanty. Though millets production and consumption in India was decreased to post green revolution period, but recent diabetes prevalence rates (5-16%) have made people to rethink about millets in their diet because of high dietary fiber and other nutritional benefits. In view of this background, the current study was undertaken to determine the assessment of GI in popular varieties of jowar and correlation with in-vitro digestibility of wheat flour. Millets were milled into flour and coarse flour (rava) using Cyclone sample mill (UDYC, MODEL: 3010-019, USA) .These flours and Rava were subjected to various cooking procedures like Boiling, Roti making, porridge preparation, sweet preparation and determined the Invitro GI. Results revealed that the GI of the variety, white jowar (flour) was lower (49.85±0.29) than the yellow Jowar (flour) variety (52.56± 0.87). Similar trend was observed in GI values of rava for these jowar varieties. When these flours of jowar varieties were boiled their GI values decreased. Similar observations were made with wheat flour for boiling. The current study clearly indicated that both milling and cooking methods effected the GI of the food significantly (P<0.001). Dietary fiber, Resistant starch, rapidly digestible starch, Alpha amylase inhibitors are the major contributing factors for lower GI values.

Calcium is a very important cation and a most common inorganic element of the human body. Inadequate calcium intake is a serious public health concern since this mineral is involved with numerous metabolic process including bone remodeling, vascular function, muscular contraction. Fortification is one approach for increasing the intake of a particular nutrient. Calcium fortified foods are an option for individuals who cannot meet their calcium needs from natural food sources. The purpose of food fortification is aimed in preventing or correcting a deficiency of micronutrients. Calcium fortification is currently receiving much attention in food industries. Substituting calcium fortificants in fruit drinks will increase the nutritional quality of processed foods and help to correct demonstrated dietary deficiencies. Hence the present study entitled “Formulation and acceptability of calcium fortified citrus squashes” was carried out with the following objectives that is formulation and standardization of standard and calcium fortified squashes using selected citrus fruits, physicochemical analysis of the standard and calcium fortified fruit squashes, organoleptic evaluation of standard and calcium fortified citrus fruit squashes and storage stability of standard and the selected calcium fortified squash.

Little millet (Panicum miliare) is one of the nutritious minor millet. Garden cress seed was blended with little millet at 5 per cent to prepare iron enriched little millet flakes. Addition of garden cress seeds significantly increased iron content in Millet Garden Cress seed (MGC) flakes by 7.18 per cent and recorded 65.83 mg iron per 100 g of flakes compared to control little millet flakes (61.42 mg/100g). Protein content of MGC flakes was 13.15 per cent and fat content was 114.28 per cent higher than control millet flakes. However, MGC flakes recorded significantly lower total carbohydrates (64.53%) and total dietary fiber (22.70%) than control millet flakes (66.14 and 24.10%). Both the flakes recorded zero trans fats. Iron enriched flakes exhibited a shelf life of five months whereas control flakes were acceptable for more than six months.

The present preliminary study investigates the lipid oxidation inhibition activity and oxidative stability of wheat germ oil processed with poultry and mutton meat in comparison with sunflower oil. The antioxidant activity and oxidative stability of wheat germ oil was evaluated in meat model systems in which the mutton and poultry meats were processed in wheat germ oil (WGO) in a conventional oven at 180°C for 35 min. Wheat germ oil significantly reduced the thiobarbituric acid reactive substances (TBARS) values during 21 days refrigerated storage (4±1°C) and showed better oxidative stability against increase of peroxide value and free fatty acid content during 21 days of refrigerated (5±1°C) and room temperature (28±5°C) storage conditions. The results showed that wheat germ oil inhibit the lipid oxidation process in both the meat systems. In case of PV and free fatty acid content both oils were showing a significant increase during storage at room temperature than refrigerated storage condition. However, wheat germ oil showed lesser peroxides and free fatty acid contents compared to sunflower oil and also showed better oxidative stability during the storage period.

All the fourteen vegetables selected for the study are an integral part of the diet in North Eastern India. Vegetables like banana blossom, roselle leaves, black eyed pea and teasle gourd are traditionally known to be good for health. The present study determined the effect of three cooking treatments viz. steaming, conventional boiling and microwave cooking on the phytochemical contents (TPC, TFC) and antioxidant activitites (FRAP, DPPH, MCC) on the fourteen vegetables. Results showed both positive and negative impact on the phytochemical properties of the vegetables depending on the cooking method employed and type of the vegetable. Among the three cooking methods employed, steaming emerged as the most suitable method followed by microwave cooking in most of the cases in terms of retention of phytochemicals and antioxidant activities.

Nutritional support of critically ill patients is often suboptimal, due to problems with both nutrient prescription and delivery. The objective of the study is to assess the adequacy of nutritional support in terms of nutrient intake, nutritional status, severity of illness, change in biochemical parameters, and length of hospitalization, ventilation support days and mortality. 35 patients admitted in the ICU were selected and followed till discharge. Majority (71%) were males. Majority (15%) diagnosed with pulmonary disease. Initial SGA assessment showed 54% of the subjects in mild-moderately undernourished category and 46% in well nourished category. The mean requirements were 1715±220.04kcals of energy, 63.97±9.8gm of protein and 235.81±30.25gm of carbohydrate. The mean ventilation support days were 7.43. There was a significant (p<0.01) improvement in MAC and MAMC values of male and TLC in both gender. Finally 60% of the subjects were found to be well nourished. There was a significant (p<0.01) difference between initial and final values of APACHE score in all subjects which shows a reduction in the risk of mortality. The current study reinforces the importance of calorie and protein delivery to critically ill patients who are on ventilator support. Inadequate calorie and protein delivery is associated with higher odds of mortality.

Fruit and vegetable pulp are often perceived as healthy foods and they have taste profiles that are appealing to all age groups. Fruits and vegetables contain beneficial compounds such as phytochemical and antioxidants that are important in maintaining human health. They are also rich in essential nutrients including sugars, mineral, vitamin and dietary fibers, making them ideal substrates for probiotics. Therefore, there have been increasing interests in the application of vegetable and fruit pulp as alternative carriers of probiotics .There is a genuine interest in the development of fruit pulp based yoghurt with probiotics because they have taste profiles that are appealing to all age groups and because they are perceived as healthy and refreshing foods. Yoghurt is easily digested, has high nutritional value, and is a rich source of carbohydrate protein, fat, vitamins, calcium, and phosphorus. Because milk protein, fat, and lactose components undergo partial hydrolysis during fermentation, yoghurt is an easily digested product of milk (Sanchez-Segarraet al., 2000). In the present research, physicochemical and sensory properties and microbial quality of fortified probiotic yoghurt with Fruit (Sapota and papaya)and vegetable based products(carrot and beetroot) have been investigated on the first, 3rd,6th and 9th day of storage in refrigerator. Samples were analyzed for pH, Synersis, Acidity, Solids Not Fat, total solids, and microbial analysis. The efficacy of these fruit and vegetable products with probiotics in gastrointestinal disease conditions was studied by supplementing these products amongst the risk individuals.

Drumstick flower has various medicinal properties like used to treat cold and anaemia and report to contain powerful antibiotic pterygospermin which has fungicidal properties. Wheat is one of the staple foods of the majority of Indian population. Whole wheat flour is mainly used for preparation of Chappathi. Hence the present study is undertaken to process drumstick flower into powder and analyzing the physiochemical properties and nutritive value of the powder and determine the optimal levels of wheat flour and oven dried drumstick flower powder (OD-DFP) using Response Surface Methodology (RSM) for acceptable Chappathi considering diameter, cooking time, weight, kneading time and overall acceptability as a response variables. Results revealed that, Response Surface Methodology (RSM) was applied for optimization, the multiple regression was used to get optimum levels and it was found that desirable values of diameter (14.87cm), cooking time (1.41min), weight (93.01gm), kneading time (4.12 min) and overall acceptability (8) was obtained for the corresponding optimum condition of wheat flour (90gm) and sun dried drumstick flower powder (5gm). Hence it is concluded that RSM was used successfully to optimize the level of wheat flour and oven dried drumstick flower powder for the development of value added chapathi.

Obesity is a global epidemic disease and is recognized as a major public health problem in India. Urbanization, Improved economical status, modernization and sedentary life style are some of the factors thought to underlie the epidemic. There is immediate need to treat the issue as Obesity is the major causative factor for many non-communicable diseases. L-Carnitine, a vitamin like substance naturally synthesized in our body has gained much importance as weight loss nutritional supplement in treating Obesity as L-carnitine plays an important role in our body to transport fatty acids for its oxidation. Study was undertaken to compare the rate of weight loss among different age groups categorized who are overweight and obese after supplementation of L-Carnitine (1000mg/day) along with a physical activity program for 30 days. The study showed that the maximum weight loss (4-5KG) was among the age group 20 – 30 years and least weight loss was among the group greater than forty years. The reasons for maximum weight loss among this group could be age, increased Basal Metabolic rate (BMR), portion control, regular intake of supplement, customized diets, life style variability and regular physical activity especially weight training. Of the total study population it was observed that 62% were Overweight (OW) and 38% were obese. It was statistically analyzed that 55% of the study population were among the age group 20 -30 (years) and the maximum weight loss of 4 -5 kg was observed among this age group

Asian Indians have a high predisposition to metabolic syndrome (MS) due to a marked shift in life style and physical inactivity caused by economic growth, urbanization and dietary westernization. The present study was done to assess the association of physical activity and metabolic syndrome in an urban middle aged population. A hospital based study was conducted with 1000 subjects. Anthropometrics and lipid profile were assessed. Physical activity level (PAL) was estimated by a standardized Physical Activity Questionnaire. By NCEP (ATP III) criteria, 500 subjects (40.8% males and 59.2% females) were categorised as having MS and 500 were non-metabolic syndrome (NMS) subjects. Almost all MS females (94.9%) and males (85.2%) had low HDL levels; abdominal obesity was the major characteristic in a large majority of MS females (86.4%). Majority of MS males (56.7%) and females (62.5%) had low PAL values indicative of a sedentary lifestyle as compared to NMS subjects (42.4% and 44.4% respectively). Odds ratio indicated that lack of physical activity increases the risk of metabolic syndrome by 1.37 times. The study showed that reduced HDL, high blood pressure and elevated waist circumference were the major cause of MS. Physical inactivity was associated with the occurrence of metabolic syndrome.

Objective of the study is to assess the current complementary feeding practices and food beliefs in young mothers. Complementary feeding practices were assessed in infants aged 6 to 12 months using a semi structured open ended questionnaire. An informal interview method was used to gather information regarding misconceptions about food. A 24 hour recall was used to identify types of complementary foods given. Results showed that out of 100 infants. 14% had not started on complementary foods at all and only 40% received complementary feeding at 6 months. Most common reason for inappropriate practices who delayed complementary feeding was “tried but failed as child vomits or throws out food” (40%). Knowledge regarding appropriate timing of initiation of complementary feeding and feeding commercial infant foods did not vary with maternal education. However maternal knowledge had a significant impact on the consistency of the feed that was offered to infants (p= 0.041). Regarding feeding practices by food groups, animal milk (86%) was predominantly given. Most common food belief amongst majority of the mothers was that feeding banana, curd causes cold and cough. Prevalence of anaemia and constipation was 44% and 50% respectively. Thus it was concluded that Complementary feeding practices were inappropriate. Also the gap between knowledge and practice should be filled with proper interaction and education of mothers and family members.

Health care has emerged has as one of the most progressive and largest service sectors in India. Healthcare worker are involved to promote health, prevent disease and help patients cope with illness. The adjustment and satisfaction of the dietician and nurses in the hospital is carried out with the objectives to assess the dietician's and nurses attitudes and relationships within the work environment, determination of job satisfaction is affected by the moderator variables and relationship of personality variables to general job satisfaction and to satisfaction with aspects of the job. The study was carried out in several states like Karnataka, Kerala, Tamil Nadu and Maharashtra with a sample size was 100 dietician and 100 nurses. 4% dietitian's exhibit less stress and 8.93% had undergone greater extent of stress where as in case of nurses the majority of 32% comes under moderate extent of stress and only 17% had greater extent of stress. Job stress related to patient relative contact showed that 39% dieticians had moderate level of stress and about 13% of nurses had a greater extent of job stress. Majority of dietitians and nurses were satisfied with their work and not only about 12% dietitian and 15% of nurses were satisfied. It is concluded that both nurses and dietitians are highly stressed and lack job satisfaction in their profession.

Present investigation was carried out to study the effect of drumstick (Moringa oliefera) leaves powder on blood pressure. Moringa oleifera is the most widely cultivated species of a monogeneric family, the Moringaceae, that is native to the sub-Himalayan tracts of India. Chemical compounds present in drumstick leaves are quercetin, antioxidents, phytochemicals and pharmacological factors. Drumstick leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Thus an attempt was made to prepare drumstick leaves powder chutney utilizing Bengal gram dal powder, Black gram dal powder and Niger seed powder to ensure minimum four gram consumption of drumstick leaves powder in the daily diet. Twenty hypertensive subjects were selected for clinical study. They were divided in to two groups, experimental and control. Each groups consist of 20 subjects. The supplementation of 20 gm of drumstick leaves powder chutney (containing 4 gm of drumstick leaves powder) was given daily for a period of 60 days to the experimental group. The observations of blood pressure were recorded at 0, 30 and 60 days of the experimental period. The supplementation of drumstick leaves powder chutney showed improvement in the blood pressure levels, systolic (131 mm Hg to 116 mm Hg) and diastolic (86 mm Hg to 78 mm Hg) at the end of experimental period. This novel utilization of abundantly available drumstick leaves can be en-cashed as a value added product which is associated with healthy life by reducing blood pressure.

Gastroesophageal reflux disease occurs when the amount of gastric juice that refluxes into the esophagus exceeds the normal limit, causing symptoms with or without associated esophageal mucosal injury. Objectives: To study the impact of nutrition intervention on GERD patients and to find out relation between diet and the disease. Study design- Intervention study; Setting and participants-100 GERD patients were selected and divided into 2 groups-experimental (50) and control (50). The pre and post intervention data with regard to anthropometry, clinical examination, biochemical estimation and dietary intake was collected using standard techniques. Collected data was then analysed statistically by applying t-test and Mcnemers test. Result: In experimental group, post intervention results revealed slight reduction in mean WHR of both male and female patients and significant reduction in mean BMI of female patients. While, among control group patients, mean BMI and WHR increased after a period of 90 days. Post intervention data showed significant reduction in the symptoms of GERD, in both the groups – experimental and control. Mean dietary and nutrient intake and blood hemoglobin level, were found to decreased further, post intervention.

Vegetable nutrition and its verified health benefits have caught the attention of both the fitness conscious people and food experts. They are important foods and highly beneficial for the maintenance of health and prevention of diseases. Dietary fiber, the indigestible component in vegetables, is considered to play an important role in human diet and health. In the present study an attempt has been made to formulate a fiber enriched snack Namkeen Sev which is a popular North Indian preparation and was further evaluated for its acceptability, Glycemic Index (GI) and effect on glycemic status of normal healthy subjects so that several other fiber enriched formulations could be worked out and advocated to be consumed for their beneficial effect. Results of the study indicated that addition of dried bottle gourd pulp powder which was used as a source of fiber in development of fiber enriched snack was acceptable and reduced GI of the preparation and there was significant difference (p<0.001) in Increment Area Under Curve of glucose and fiber enriched Namkeen Sev.

Abdominal adiposity and impending epidemic of non communicable disease in Indians call for revisiting cut off values of BMI. Objectives of the study is [a] to assess nutritional status of rural women in India on the basis of BMI and waist hip ratio (WHR), [b] to examine validity of BMI against WHR. A community based cross sectional study. 610 rural women of reproductive age (15-49 years) are subjects of this study. After obtaining consent for participation, each study subject was subjected to weight, height, waist circumference, and hip circumference recording. Their WHR and BMI were computed using standard formulae. Measures of validity, ROC curve and AUC were computed for inferential purpose. Extent of CED was 19.67%. Over weight/ obese subjects were 26.56% (Asian criteria) and 16.07% (Global criteria). Taking WHR as gold standard, maximum number of sensitivity and specificity was obtained at the cut off 22.3 kg/m2 of BMI. The AUC was 0.73 (0.67-0.79) at 95% Confidence Interval (CI). Problem of under nutrition and over nutrition exists simultaneously in the rural women of reproductive age group. The WHO cut off value of BMI (23kg/m2) for detecting over weight/obesity be lowered to 22kg/m2.

Assessing calcium intake is necessary for epidemiological studies on osteoporosis. Objective of the study to evaluate a food frequency questionnaire assessing calcium intake in adult. Estimates of calcium intake from the food frequency questionnaire was compared with those from five day dietary records from randomly selected 100 healthy both men and women aged 40 – 70 yrs. The mean calcium intake estimated using FFQ (725.14±106.44)mg/day did not differ significantly from 5Day Dietary Record (707.14±107.96)mg/day. The coefficient of correlation between these two methods was 0.99, a statistically significant value. This food frequency questionnaire could be used in epidemiological studies to assess calcium intake in adults. The specificity in identifying low calcium intake in subjects makes it useful also as an educational tool in diet counselling and for prescribing calcium supplementation

The supplementary effect of yoga practice on nutritional and academic performance was studied among adolescent under the age group of 13-15 years. About 500 adolescents were assessed for their demographic, dietary pattern, breakfast skipping patterns, nutritional status (weight, BMI and body fat percentage) and academic performance (scales such as arithmetic, concept and processes scale, reading and writing scales). For experimentation study 50 breakfast consumers and 100 breakfast skippers were selected. Fifty breakfast consumers were taken as Control group (n=50) and 100 breakfast skippers were divided into two groups such as Experimental group I (n=50) with no intervention and Experimental group II (n=50) under gone yoga practice daily for the period of 90 days. Results about the nutritional status of the study revealed that there was a significant increase at 1% level in the weight, Body Mass Index (BMI), and body fat percentage levels of both Control and Experimental group II when compared to Experimental group I . Results of academic performance of the study showed a significant increase at 1% level in all the three groups, with less mean difference in Experimental Group I. Thus the present study concluded that yoga practice on regular basis will improve both nutritional and academic performance of adolescents.

Protein energy malnutrition is more common among hemodialysis patients. There are number of factors which lead to PEM. Uremia, metabolic disorders, dysguesia, dietary restrictions, metabolic acidosis, medications etc are some of the reason which decreases the oral food intake. Anorexia is the predominant factor for eating disorder which has unknown etiology. This study aims to find out the most common eating disorders prevailed among hemodialysis patients. Gastro intestinal symptoms like nausea, vomiting, indigestion and heart burn were predominantly present and it positively affects the food intake. Despite normal anthropometric indices, the biochemical evaluation of nutritional status shows that hemodialysis subjects are not well nourished. Dietary intervention and nutrition education may help them to practice good eating pattern and thereby prevent gastro intestinal symptoms and malnutrition.