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   2019| April-June  | Volume 8 | Issue 2  
    Online since January 20, 2020

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Menu pattern of hospital meals served to inpatients
Nayera Masoodi, Kalyani Singh, Veenu Seth
April-June 2019, 8(2):53-60
Hospital menus play an important role in patient recovery and well-being. Proper menu planning maintains the healthiness of patients, provided all food groups are included in the meals served. In Srinagar, there is rapid growth of hospitals. Patients visit hospitals, private clinics, nursing homes of the city and travel long distances to receive medical treatment. Patients often have a long or short stay at these hospitals. In most hospitals, patients have a short or long stay in hospitals. Hospitals are comprised of multispecialty wards, single speciality wards, maternity homes, paediatric hospitals. Meals are served to patients depending on the disease condition. Proper menus with inclusion of food groups are important as patients in hospitals are admitted for various illnesses. If patients are well fed, it helps him to achieve a good state of health. Therefore, the study was conducted to know the menu pattern in Srinagar hospitals. Srinagar is the capital of Jammu and Kashmir (India). In this study, a total of 11 hospitals were included in the study. All the hospitals taken for data collection were coded as H1-H11 in order to maintain confidentiality. Information was collected with a help of an interview method. A proper tool (interview schedule) was designed to meet the objective of the study. Questions were asked a dietician/head cook was interviewed and an informed consent was taken before collecting data. In this study, it was seen that the main meals, lunch and dinner, mostly consisted of rice, a pulse preparation and one vegetable preparation based on traditional Kashmiri meal. In all hospitals except one, menus were not based on the diet scale for each patient. The menu of six hospitals used seasonal vegetables round the year for meal preparation. Pulse was served in substitute of a non-vegetarian item at dinner. Milk, an important dietary constituent was not given to patients except in tea. At hospitals, beverages included tea or namkeen tea served to patients. Earlier patients were also given a glass of milk but due to low funds, milk had been excluded from the menu. In only one hospital, milk was given at breakfast. Pulse was served in substitute of a non-vegetarian item at dinner. Pulse intake in Kashmir is not so high because people are mostly non-vegetarians, but in hospitals due to low availability of funds, pulses were included in the hospital menus. Also, nutri nuggets were used in lieu of a vegetable preparation at other hospitals. Green leafy vegetables were given frequently twice or thrice a week. Fruit was never given at any hospital except at special occasions such as Eid. Hospital menus were the same in most hospitals with no special item on any day. It was reflected in the menus that fruit was not served in any hospital. A well balanced menu was seen in hospital H7 except fruits. Private hospitals included in the study had a static menu as the patient load was less. The diet scale of private hospitals was more liberal and balanced compared to H1, H2, H3, H4, H5 and H6. H7 had a balanced menu which included most of the food groups. This was possibly due to a proper dietetic department, involvement of dietitians and more financial allocation. It was thus concluded that a lacunae in terms of inclusion of food groups in the diets was evident at majority of the hospitals which needs proper consideration and attention. Well planned menus help patients to have faster recovery.
[ABSTRACT]   Full text not available  [PDF]
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Study on nutritional status, food habits and physical activity of inmates residing in old age homes (OAHs) in mysore
Tokpam Reshma Chanu, JS Swapna, P Vanitha Reddy
April-June 2019, 8(2):26-31
Introduction: On account of demographic transition, elderly population has increased and it has been observed that there has been a transition in terms of caregivers. Although there's uniformity in institutional setting, heterogeneity in terms of social, economic, physical and the food frequency among the elderly population is observed. Thus, it is necessary to assess the nutritional status of the inmates ininstitutional setting. Objective: To assess nutritional status, food habits and physical activity of inmates above 60 years residing in OAHs in Mysore. Methods: A sample size of 100 inmates (male-38 and female-62) was assessed. The tool used for assessment included anthropometry and food frequency questionnaire. Results: According to the BMI, around 30% of both the gender was in overweight to pre-obese condition. Around 45% of the inmates were suffering from Hypertension, Arthritis and Diabetes Mellitus. Physical activity followed was only walking. The major observation of the study was, menu followed was not fulfilling the nutritional requirement and disease specific menu wasnot served for the subjects with health issues such as Diabetes and Hypertension. No regular medical check-up was provided. Conclusions: The study indicated that there is a need to develop nutritional awareness; promote health care and better dietary practices for the inmates especially disease specific subjects.
[ABSTRACT]   Full text not available  [PDF]
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Shelf life study of a gluten free nutritious product-globin bar
Aayushi Gala, Priyanka Sharma, Anuradha Shekhar
April-June 2019, 8(2):43-48
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.
[ABSTRACT]   Full text not available  [PDF]
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Biochemical, nutritional and organoleptic assessment of unripe papaya (Carica Papaya)
Jyoti D Vora, Sneha Pednekar, Shruti Bendre, Snigdha Mathure
April-June 2019, 8(2):1-7
Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. The attributes selected are of primary importance to the consumer as well as the manufacturer. Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. In the course of this research project, a novel gastronomical product was prepared and its sensorial assessment was carried out. During the preparation of the novel food product, all the critical points were identified, and remedial measures were applied. Thus, the principles of HACCP were successfully applied and Total Quality Management was achieved. The Novel Product thus produced was subjected to sensory evaluation by a group of semi-trained panellists and the data was analysed by statistical methods.
[ABSTRACT]   Full text not available  [PDF]
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Nutritional, microbiological and sensory attributes of an italian local meat-product
José Sánchez del Pulgar, Massimo Lucarini, Altero Aguzzi, Paolo Gabrielli, Irene Casini, Francisco J Comendador, Fiorella Sinesio, Marina Peparaio, Eleonora Saggia Civitelli, Lucia Marinelli, Giuseppe Venuto, Maria De Giusti, Ginevra Lombardi-Boccia
April-June 2019, 8(2):17-25
The study provides a picture of the compositional figure, nutritional value, sensory and safety attributes of the Sausage from Monte San Biagio. typical Italian local meat product. The dry fermented sausages were prepared with salt and natural ingredient (coriander seeds, hot and sweet pepper), as natural microbial growth inhibitors. Proximate composition showed differences among manufacturers mainly dependent on formulation of the batter (type of muscle, fat, ingredients). The unsaturated fatty acids accounted for 66% of the total lipids, among these oleic acid was the most represented, being 44.9% of total lipids, followed by palmitic acid. The P/S ratio (0.52), used as criteria to evaluate the nutritional quality of fat, was in the recommended range. Samples were similar in minerals content, differences weredetected mainly for calcium and sodium (added as preservative) content. Trace elements, like zinc (from 3.9 to 5.8 mg/100 g), iron (from 2.15 to 2.71 mg/100 g), manganese (from 72 to 98 mg/100 g), selenium (from 26 to 28 mg/100 g) were well represented. Nitrate was about 5.9 mg/Kg, low compared in industrially dry-sausages B group vitamins showed high level of Niacin and Thiamin (mean values 7.16 and 0.44 mg/100 g, respectively). Microbial assessment showed absence of pathogens in any samples. The quantitative-descriptive sensory analysis displayed a sensory profile very similar among the manufactures.
[ABSTRACT]   Full text not available  [PDF]
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Nutritional analysis of Paushtika biscuit and wheat flour biscuit-ayurvedic nutritive formulation
Pravin Masram, KS Patel, VK Kori, S Rajagopala
April-June 2019, 8(2):32-35
Food Nutritional Analysis is needed to produce nutrition facts labels. Foods are processed can also require lab testing. Nutrient values required for Nutrition Facts Labels, these include Calcium, Calories from Fat, Total Calories, Total Carbohydrates, Cholesterol, Saturated Fat, Total Fat, Dietary Fiber, Iron, Protein, Sodium, Sugars, Vitamin D, and Potassium. (Ash and Moisture results are also included). The two test drug samples were analysed at Equinox Lab Mumbai, i.e., Paustika Biscuit and wheat Flour Biscuit. Nutritional and heavymetal analysis of Paushtika and wheat flout biscuit was done. In Paushtika (per 100 gm) Calcium (353 mg), Calories from Fat (289.44 Kcal), Total Calories (531.44 Kcal), Total Carbohydrates (54.36 gm), Iron (64.2 mg), Protein (6.14 gm), Sugars (21.62 gm) was found. In addition, Ash (1.8 gm) and Moisture (5.54 gm) was analysed. In heavy metal analysis Paushtika biscuit found lead <1 ppm. In wheat flout biscuit (per 100 gm) Calcium (160 mg), Calories from Fat (267.03 Kcal), Total Calories (528.43 Kcal), Total Carbohydrates (55.23 gm), Iron (5.53 mg), Protein (10.12 gm), Sugars (16.59 gm) was found. In addition, Ash (0.86 gm) and Moisture (4.12 gm) was analysed. In heavy metal analysis wheat flour biscuit found lead <1 ppm.
[ABSTRACT]   Full text not available  [PDF]
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Effects of chelating agents on lipid oxidation, PH, and color change in reduced sodium and low-fat pork patties
Shu-Tai Wang, Jen-Hua Cheng
April-June 2019, 8(2):49-52
The purpose of this study was to evaluate the effectiveness of adding chelating agents to inhibit lipid oxidation and color change in precooked pork patties. The reduced sodium and low fat patties were used because of health concern by consumers. The pork patties with EDTA had a significantly highest Hunter b value compared to the other samples. The Hunter L values of precooked pork patties were significantly higher at day 7 when compared to that at day 0. The redness of precooked pork patties decreased during refrigerated storage, except forthe sample with 0.5% sodium tripolyphosphate. There was a significant interaction between treatment and storage time for TBA values. During refrigerated storage, TBA values of samples with chelating agents maintained lipid oxidation up to 7 days. According to these results,addition of chelating agents did solve the problems of lipid oxidation and color evaluation in reduced sodium and low-fat precooked pork samples.
[ABSTRACT]   Full text not available  [PDF]
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Extraction and physicochemical characterizations of vegetable pectins as a food ingredient in creamy salad dressing
Sirikhwan Tinrat
April-June 2019, 8(2):8-16
The potential of three vegetable pomaces (Cucumis sativus Linn., Brassica rapa pekinensis and Brassica oleracea var. capitat) as a sourceof pectin was evaluated. The extraction time and temperature had significantly influenced on %pectin yield (p<0.05). The extracted pectinfrom C. sativus Linn. represented the distinctive physicochemical characteristics and classified as low methoxyl pectin (DM < 50%) that was suitable ingredients in creamy salad dressing. The optimal extraction condition is using 1.0M acetic acid in a ratio of 1:3 (w/v) at 100 °C for 30-60 min. It contained 8.19±0.11% of moisture, 9.79±0.01% of ash, 715.95±2.35 mg of equivalent weight, 49.18±0.35% of anhydrouronic acid (AUA), 2.16±0.02% of methoxyl content and 24.94±0.01% of degree of esterification. The application of C.sativus Linn pectin with the strawberry and black pepper creamy salad dressing recipes had the highest overall acceptability score. Therefore, it can be concluded that C. sativus Linn. acts as a potential renewable source of pectin for industrial applications.
[ABSTRACT]   Full text not available  [PDF]
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Nutrient potential and effect of fermentation period on chemical composition of fluted pumpkin (Telfera occidentallis) seed
Okudu Helen Ochanya, Okolie Victoria Uche, Agbaeze Chidera
April-June 2019, 8(2):36-42
Objective: To determine the effect of fermentation periods on the chemical composition of boiled immature fluted pumpkin seeds. Methodology: Boiled immature pumpkin seed paste was fermented using local technology for 7, 8, 9 and 14 days respectively. Chemical compositions were evaluated using standard methods. Moisture (39-42.22%), protein (21.51-24.63%), and ash (2.08-2.32%) increased with fermenting periodwhile fat (26.77-24.19%), crude fiber (1.93-1.70%), and CHO (8.18-4.95%) decreased. Most mineral increased with fermenting period with sample fermented for 14 days having the highest Ca, Mg, K, Na, Fe, I and Zn (68.36 mg, 75.87 mg, 240.36 mg, 76.39 mg, 5.61 mg, 7.62 mcg and1.95 mg respectively). β-carotene, vitamins C, B1 and B6 decreased with fermenting period while sample fermented for 7 days had the vitamin B2 and sample fermented for 9 days Vitamin B3. Phytochemicals obtained in unfermented samples (<1 mg) reduced with fermenting period. Conclusion: key nutrients like protein, Ca, Fe, I and Zn in boiled fluted pumpkin increased with fermentation beyond 7 days. This impliesintake of some nutrients could be enhanced by prolong fermentation.
[ABSTRACT]   Full text not available  [PDF]
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