024293   El Gendy M S (Nutrition and Food Sciences Dep, Nawag Faculty of Home Economics, Al Azhar University, Tanta, Egypt, Email: manalelgendy@yahoo.com) : Relationship between dietary intake and prevalence of dental caries among school aged girls (6-12 years) in Al-Madinah Al-Munawarah. Indian J Nutr Diet 2016, 53(1), 15-29.

Dental caries is common in primary school children and represent a public health problem. Dietary intake is one of the most effective factors that cause the prevalence of dental caries among girls. The objective of this research was to find the most effective nutrients consumption that enhances the prevalence of dental caries among school aged girls in Al-Madinah Al-Munawarah. Caries status was assessed using the DMFT (Decay, Missing, Filled, Teeth (primary teeth)) index. Food intake (24 hour recall), anthropometric measurements and food history were determined. This study was a cross sectional survey. A total of 300 school girls aged 6-12 years attending primary schools in Al-Madinah Al-Munawarah, Saudi Arabia were the subjects. The results indicated the prevalence of dental caries among primary school girls. This was associated with high intake of macronutrients especially carbohydrates and decreased calcium intake. The results indicated no effect of dental caries on normal growth of students. The results showed that tooth decay was associated with increased consumption of sweets and soft drinks. The linear association of dental caries with sweet, soft drinks, macronutrients consumption along with decreased calcium intake may be the most effective reasons for prevalence of dental caries in girls of Al-Madinah Al-Munawarah.

1 illus, 8 tables, 40 ref

024292   Biradar G;Bhavani K (NO, Krishi Vigyan Kendra, Bidar, Karnataka) : Empowering rural women through small scale food processing unit - an approach. Asian J Home Sci 2015, 10(2), 462-5.

Agriculture being an important occupation in India, there is huge wastage of perishable agricultural commodities. Despite India being the largest producer of the largest varieties of cereal grains and pulses, the demand for consumption is just growing owing to a large increase in population. Processing of cereal grains and pulses has a bright future ahead. The processing of the food commodities at the village level will not only check the post harvest losses but also provides additional employment (both direct and indirect) to the local people. Bidar district is considered as pulse bowl of Karnataka where in pulses like blackgram, greengram, redgram and bengalgram are major crops comprising 206717 ha area. Hence the main objective of this study was to strengthen the livelihood security by establishing 24 small scale food processing units under NAIP-3 Bidar. The research on small scale food processing unit was conducted by team of NAIP-3, Krishi Vigyan Kendra, Bidar, under an ICAR sponsored project on "Livelihood Security through Resource and Entrepreneurship Management in Bidar district", for 240 selected participants by forming 24 Community Based Organizations consisting of 10 members in each group and introduced mini dal mill, vermicelli machine, chilli pounding machine, flour mill and weighing balance. The project area included 24 selected villages of 4 clusters viz, Aurad, Bhalki, Basavakalyan and Humnabad in Bidar district of Karnataka state. The average income of food processing group was 32,640/month/group/ during season by generating an employment opportunity of 190 man days for 240 members. Thus helping women to empower themselves through group approach.

1 illus, 1 table, 4 ref

024291   Bhavani K (NO, Krishi Vigyan Kendra, Bidar, Karnataka) : Performance evaluation of various natural agro fibres in carpet making and their costing. Asian J Home Sci 2015, 10(2), 296-300.

The growing concerns for environment and health hazards associated with the use of synthetic dyes, particularly in western countries gave fillip for cultivation and use of naturally coloured cotton, other minor fibres like banana, sisal, hemp etc. The popular belief is that the industrial practices and particularly the chemical industry have altered the natural balance in the world. There is a perception that chemistry is fiddling with the nature. This in turn, leads to returning to traditional or so called more natural way of life. As a part of this trend, there is a lobby for using natural colouring matters today. The reasons for increasing popularity of naturally colorued cotton and other agro fibres include that, these fibres are ecological and economical. In processing of white cotton the chemicals and dyes used and their effluents cause pollution directly or indirectly, the chlorinated products and bleaching agents employed for bleaching cause skin irritation. Dyes containing traces of heavy elements such as arsenic, lead, cadmium, cobalt, zinc and chromium are found skin irritants. The cost of dyeing cotton and other agro fibres economically and environmentally can be very high especially in the counties with strict pollution standards. The cost of naturally coloured cotton is 31 per cent less than the conventionally grown and dyed yarn. Further, the demand for organically produced agricultural products is on the rise. Dyeing uses up to 85 per cent of all the energy used to produce textiles and produces more pollution than any other phase of textile manufacturing. Natural coloured cotton has high quality light and wash fastness, saves resources and prevents pollution. When most textile materials are subjected to continuous rubbing forces, the result is broken threads or holes that we usually associate with wear and abrasion. However, when carpets undergo similar forces, the most obvious results are loss of pile height, gradual flattening of yarns, fuzzing and matting of the pile. Aiming at developing environmentally friendly products, naturally coloured cotton and many other agro fibres were used for making carpets and subjected to some important functional parameters assessed for durability of the newly designed carpets. The results of the study showed that, among the five different types of carpets, compression recovery of naturally coloured cotton carpets was higher followed by cotton carpets. Compression recovery of all the carpets was far less and the carpets did not recover more than 50 per cent. Among the ten different carpets sisal carpets were the costliest followed by banana carpets. The cost of these carpets was high due to cost of raw material i.e. yarn and is not easily available. Naturally coloured carpets were the cheapest or economical among all types of carpets. The cost of production totally depended on the complexity of the design and number of colours used in the design.

4 tables, 14 ref

024290   Bhattacharjee R;Hazarika H;Bordoloi P (NO, Krishi Vigyan Kendra (A.A.I.), Darrang, Assam, Email: rupjyotibhattachariya@gmail.com) : Empowering women through water hyacinth enterprise-an impact analysis. Asian J Home Sci 2015, 10(2), 864-70.

Water hyacinth (Eichhornia crassipes), known as Pani meteka in assamese, is a free-floating aquatic weed found in almost every state including Assam with vast water bodies where in it causes havoc especially in the fisheries, choke lakes and provide a breeding ground for mosquitoes. However, the stem of water hyacinth can be used as the raw material for making the most important value added products like ladies hand bags, purse, mobile covers, file covers, hand fans etc. This can not only boost up the handicraft sector and the artisans but also create employment avenues and can also fetch good foreign exchange. In this context, a study was attempted to examine the participation of rural women in water hyacinth enterprises for uplifting the economic status of their families with special reference to the Darrang district of Assam. Two nos of localities namely- Hussain chuburi and Duni from Pachim Mangaldai development block has been purposively selected on the basis of the training, demonstrations and exhibition conducted by Krishi Vigyan Kendra, Darrang for the year 2011-12, 2012-13 and 2013-14. The primary data were collected through questionnaires filled up through personal interview. It was observed that the number of rural women engaged as small entrepreneurs in water hyacinth enterprises after training and demonstration was 9 and 8 in locality-1 and 2, respectively. It can be concluded that 24 per cent, and 27 per cent of income were shared from water hyacinth enterprises into the family's total income from all the sources in locality 1 and locality-2, respectively.

1 illus, 4 tables, 21 ref

024289   Bhat A A;Choudhary S;Ahmed A;Para P A;Dar M A;Farooq J;Choudhary Y;Sharma N;Ganguly S (Livestock Products Technology Dep, Rajasthan University of Veterinary and Animal Sciences, N.H.-11 Jaipur Road, V.P.O. Bajor, Dist Sikar-332 001, Email: ganguly38@gmail.com) : Studies on development of curd by using lemon juice as starter culture. Indian J Nutr Diet 2016, 53(1), 105-10.

Present study was conducted to appraise the possibility of utilisation of lemon juice as a starter culture for the development of lemon juice fermented curd and optimize its level to be incorporated as starter culture for the preparation of curd. To select a lemon juice starter culture at its optimum desirable level, three different levels viz., 2.5, 5 and 7.5% along with control of commercial starter culture were used to prepare curd. Among different treatments, 5% level of lemon juice was adjudged optimum for the preparation of lemon juice fermented curd and imparted beneficial effects on sensory, physicochemical and microbiological properties of curd.

3 tables, 11 ref

024288   Bawa R;Sinha A K;Kant R (Anthropology Dep, Punjab Univ, Chandigarh, Email: raman_rapy@yahoo.co.in) : Effect of store atmospherics on cutromer buying behaviour. Asian J Home Sci 2015, 10(2), 386-94.

The present study investigated the design of an environment via visual communications, lighting, colours, music and scent to stimulate customers' perceptual and emotional response and ultimately affect their purchase behaviour. For the present research work purposive sampling, Interview schedule and convenient sampling methods were used to carry out the research work. The sample size consisted of 140 research scholars from faculty of arts and Sciences of Punjab University, Chandigarh. The major findings showed that store atmospherics bring a psychological feeling in the mind of customers who enters the store. The sight, sound, smell, displays, colour, mannequins in a retail store all contribute to customer perceptions. Almost all the customers get motivated by elegant store fronts, fantasy windows, mannequins, posters which influence their buying behaviour. It was further found out that store atmospherics emphasize on combining visual and other sensory elements that capture customer attention who enter the retail stores, awaken their senses through music, scent, and provides the customer a wonderful buying experience. Different types of displays attract, compel and persuade customer's senses, striking the right chord in him and arising in them an emotion to possess the product in display, thus persuade them to make an impulse purchase.

14 illus, 3 tables, 50 ref

024287   Agarwal M;Kulshreshtha K (Home Science Dep, G.D.M. Girls' (P.G.) College, Modinagar, Uttar Pradesh, Email: meenu_ag76@yahoo.com) : Comparative study on clothing practices and buying practices among female. Asian J Home Sci 2015, 10(2), 375-80.

Clothing, this is considered as the second skin of human's play a very vital role in ours life especially for female. Appropriate clothes help to make one happy. The present study was done to compare the clothing behaviour and buying behaviour among teenagers (13-19 years) and early adult (20-35 years) females of district Ghaziabad. To evaluate the effect of age and socio-economic status on clothing behaviour, buying behaviour and knowledge among the population of district Ghaziabad, total 500 subjects who were selected by stratified multistage random sampling technique from Modinagar and Ghaziabad. Majority of respondents were educated, unmarried belonged to nuclear family and from lower income group (LIG). LIG was found to be more concerned for cost than durability in selecting clothes used for different occasion. The data reflect some important aspects of clothing behaviour, buying behaviour and fashion awareness and knowledge, which can be used as guide line for manufacturer to meet the requirements of different ages from different socio-economic status.

6 tables, 13 ref

023156   Yebio A;Gebrelibanos M;Karim A;Gebremedhin G; Sintayehu B;Periasamy G (Course and Research Unit of Pharmacognosy, Pharmacy Dep, College of Health Sciences, Mekelle Univ, Ethiopia, Email: mebrahtomgs@yahoo.com) : Comparison of vitamin C content in fresh and packed juices of orange and mango. Int J Pharm 2015, 2(2), 88-92.

Vitamin C, also known as ascorbic acid, is a water-soluble antioxidant Vitamin having important nutritional and health benefits. Adequate consumption of fruits, vegetables and their juices with high Vitamin C content and antioxidant capacity result in improved health, reduced risk of chronic diseases, optimal nutrition and general well-being. Thus, it is essential that Vitamin C content in food items, intended to provide its supplement, is determined and its amount stated on labels of packages. The objective of the present study was to determine and compare the Vitamin C content of fresh and commercial juices made from mango and orange. Fruits and packed juices were purchased from the local market of Mekelle city, Ethiopia. Iodine titration method was employed to determine the Vitamin C content of test sample juices. Results showed that the amount of Vitamin C was more in fresh juice than the corresponding packed juice in both mango and orange. For the fresh juices, the amount of Vitamin C was more in orange than in mango while for the packed juices the amount in mango was more than in orange; although the manufacturing dates and hence storage times of both packed juices were similar. Therefore, it was concluded that in case of mango juices, both fresh and packed may be considered as Vitamin C supplements whereas in case of orange juices, the fresh one is far more preferred to the packed one because the packed one may not be sufficient source of Vitamin C, especially if supplied in liquid packed form.

2 illus, 1 table, 14 ref

023155   Upadhya A;Chaturvedi S S;Tiwari B K (Environmental Studies Dep, North-Easten Hill Univ, Shillong-793 022, Email: anamika ya@gmail.com) : Utilization of wild citrus by Khasi and Garo tribes of Meghalaya. Indian J Tradl Knowledge 2016, 15(1), 121-7.

Uses of wild and semi-wild Citrus are inculcated in the culture of tribal people of Meghalaya owing to its ubiquitous distribution and availability. In this paper, the traditional uses of Citrus hystrix DC syn. Citrus macroptera Montrouz., Citrus latipes (Swingle) Yu.Tanaka and Citrus indica Yu.Tanaka by the Khasi and Garo tribes of Meghalaya are documented. The study was conducted in 16 villages of the state having significant area under forest with Citrus species as natural component of forest vegetation using standard socio economic research methods. Distribution of these species are mostly confined to sacred groves, community conserved forests, core zone of protected areas and home gardens. Fruits and its parts are used for various medicinal and culinary purposes by these tribes. Owing to its distribution, Citrus latipes (Swingle) Yu.Tanaka is more commonly used by the Khasi people; Citrus indica Yu.Tanaka is more used by the Garo people while Citrus macroptera Montrouz. is equally popular among people of both the tribes. Wild Citrus spp and traditional knowledge associated with it are faced with a great threat of loss and call for protection and conservation. Documentation of traditional knowledge associated with Citrus spp could be a treasure for the future generation.

3 illus, 1 table, 21 ref

023154   Thomas R;Naskar S;Mohan N H;Sharma D K (ICAR-National Research Centre on Pig, Indian Council of Agricultural Research Rani, Guwahati-781 131, Email: thomasrlpt@gmail.com) : Refinement of formulation and processing steps for pork momo, a traditional meat product of North Eastern India, in the wake of neuro-cysticercosis. Indian J Tradl Knowledge 2016, 15(1), 128-34.

The mushroom like growth of roadside fast food chains with minimal or no cooking facilities are attributed to the increased incidence of Neuro-cysticercosis in North Eastern Region of India and no documented reports exist regarding the quality characteristics of momos served in these outlets. Hence, a study was undertaken to document different aspects of pork momos sold in the region, viz. cooking criteria of pork prior to momo making, processing steps followed, nutritional composition of finished momos, microbiological quality and incidence of Cysticercus cellulosae in pork, the causative organism for Neuro-cysticercosis. Evaluation of the pork samples (which will be used as stuffing material in the momo) present in these outlets revealed that 8.8% (22 No) of the samples from rural outlets and 6% (15 No) of the samples from urban outlets were positive for C. cellulosae. In 68% of the outlets, the core temperature of the meat pieces present in the momos was below 60°C even after cooking. These findings indicate that the meat content in the momos served in these outlets were less than 20% of the total formulation and most of the 'pork flavor' is attributed to the increased amount of low value byproducts/ fatty tissues. Based on the results, the processing steps were refined at the institutes' pork processing plant to standardize a uniform formulation for momo processing, giving emphasis to minimize the risk of occurrence of neuro-cysticercosis through consumption of pork momo.

1 illus, 3 tables, 11 ref

023153   Przeor M;Flaczyk E (Poznan Univ of Life Sciences, Faculty of Food Science and Nutrition 31 Wojska Polskiego Street, 60-624 Poznan, Poland, Email: monika.przeor@up.poznan.pl) : Antioxidant properties of paratha type flat enriched with white mulberry leaf extract. Indian J Tradl Knowledge 2016, 15(2), 237-44.

The pace of modern life promotes the occurrence of diseases of affluence. Functional food may be useful in the prevention of different diseases and is becoming an alternative to food products available on the market. Far East Medicine as well as Indians had used white mulberry leaves as important source of biocompounds. Nowadays people ought to remember about this plant and try to use it in every-day diet. Bread is an essential element of the meals in middle Europe, however flat bread is not widespread in this part of the world. The design and properties of flat bread enriched with mulberry leaves were the overriding objectives in the study. The centuries-old use of mulberry leaves in alternative medicine suggested a potential positive outcome. In designed five variants of paratha the stability and content of polyphenols after thermal process and antioxidant properties were tested. It was showed that extract obtained on a semi-technical scale is rich in polyphenols which results in antioxidant activity of final functional food product-paratha. The addition of the extract significantly increased the health-promoting qualities of paratha and makes bread be desired by the consumers.

1 illus, 5 tables, 52 ref

023152   Pandiyan C (Dairy Science Dep, Veterinary College and Research Institute, Namakkal-637 002, Email: ch.pandiyan@gmail.com) : Microbiological and chemical quality analysis of buffalo milk. J Envir Biosci 2015, 29(1), 115-6.

This study was carried out to determine the chemical and microbiological quality of buffalo milk. A total of sixty buffalo raw milk samples were collected monthly from Namakkal town, throughout the year for this study. In the chemical analysis of buffalo milk samples, the mean total solid value, non-solid fat, lipid, protein, lactose, ash and pH values were estimated as 16.38%, 8.56%, 7.04%, 4.36%, 4.19%, 0.72% and 6.55, respectively. Total bacteria count (TBC), coliform, (log₁₀cfu/ml) levels in the milk samples were detected as 6.34 and 2.94 respectively.

1 table, 6 ref

023151   Pandiyan C (Dairy Science Dep, Veterinary College and Research Institute, Namakkal-637 002, Email: ch.pandiyan@gmail.com) : About incorporation of honey in ice cream preparation. J Envir Biosci 2015, 29(1), 111-3.

A study was carried out to find the acceptable level of prebiotic like honey, and probiotic (Lactobacillus acidophilus) in ice cream, to assess the viability of probiotic microorganisms on storage of ice cream, and the effect of prebiotic on in vivo survival of probiotic. Honey was acceptable as prebiotic in ice cream at the level of 3%. Ice cream mix fermented to a pH of 5.5 with prebiotic was acceptable by the sensory panel. The prebiotic in ice cream mixture significantly improved the growth of probiotic bacteria. Honey significantly supported higher growth of L. acidophilus than the control. The reduction in the count of L. acidophilus during freezing of the ice cream ranged from 0.47 to 0.83 log counts per gram. During storage, there was a significant reduction in the count of L. acidophilus between days 0 and 7 and there was no significant reduction between on days 7 and 15. The lactobacilli count was above the therapeutic dose during entire treatment period. It may be concluded that ice cream can be used as an excellent medium to deliver synbiotics especially honey incorporated synbiotic ice creams, without loss of viability and to increase activity of the probiotic bacteria.

2 tables, 12 ref

023150   Pandiyan C (Dairy Science Dep, Veterinary College and Research Institute, Namakkal-637 002, Email: ch.pandiyan@gmail.com) : On the herbal ice cream incorporated with Phyllanthus niruri. J Envir Biosci 2015, 29(1), 107-9.

Ice cream was prepared by using finely ground Phyllanthus niruri leaves with an aim to develop herbal ice cream. Ice cream was prepared by incorporating Phyllanthus niruri leaf dried powder at 0 (control), 1 (T1), 1.5 (T2), 2 (T3) and 2.5 (T4) per cent levels. The standard plate count showed a significant difference between the treatments (P<60>0.01) and coliform count was not significant and were within the limits prescribed by Bureau of Indian Standards. Ice cream samples had no significant difference between control and treatments in the total sensory scores. No sandiness or sogginess was observed between the samples. Mild bitterness was observed at 2 per cent level and strong bitterness characteristic of Phyllanthus niruri was observed at 2.5 per cent level. Bitterness and herbal flavour was not observed up to 1.5 per cent levels. From this study, it has been concluded that Phyllanthus niruri can be incorporated up to 1.5 per cent level in the ice cream preparation without affecting the qualities of the ice cream.

2 tables, 9 ref

023149   Nithin Prabhu K;Ruban S W;Kannan P;Quintoil (Veterinary Microbiology Dep, Veterinary College, Hassan, Email: rubanlpt@gmail.com) : Prevalence and molecular characterization of Clostridium perfringens in chicken meat in retail outlets in Hassan district, Karnataka. J Envir Biosci 2015, 29(1), 133-5.

A study on the prevalence of Clostridium perfringens in chicken meat obtained from retail outlets in and around Hassan, Karnataka was carried out and 75 Chicken meat samples were collected from various retail outlets and the isolation and identification of C. perfringens was carried out. Isolation was done following standard protocols and the presumptive isolates were subjected to biochemical characterization for presumptive detection of isolated bacteria. Bacteriological investigation revealed the presence of C. perfringens in 51 samples (68.00%) based on biochemical characterization. All these isolates were subjected to Polymerase chain reaction [PCR] targeting 16S rRNA. The PCR product was run on 1.5% agarose gel and visualized under UV, which revealed a product size of 120 bp. All the 51 isolates were positive for PCR.

1 illus, 13 ref

023148   Monika;Savitri;Anila Kumari;Angmo K;Bhalla T C (Biotechnology Dep, Himachal Pradesh Univ, Shimla-171 005, Email: bhallatc@rediffmail.com) : Traditional pickles of Himachal Pradesh. Indian J Tradl Knowledge 2016, 15(2), 330-6.

The traditional pickles of indigenous fruits and vegetables, viz., galgal, lingri, aaroo, plum, lasura, dehu, kachnar and beedana are popular in rural and urban areas of Himachal Pradesh since the very early times. These are used as appetizers and served practically with every meal. The traditional pickles of Himachal Pradesh are unique in the raw material, method of preparation and taste from the pickles in other parts of country. In the present study, the methods of preparation of traditional pickles as practiced by the rural folk have been documented.

16 illus, 3 tables, 14 ref

023147   Karthikeyan N;Raghunath B V (Dairy Science Dep, Veterinary College and Research Institute, Namakkal-637 002, Email: karthitamil_2007@rediffmail.com) : Effect of antioxidants on shelf life of khoa during storage period. J Envir Biosci 2015, 29(1), 185-8.

The present study was conducted to enhance the shelf life of the khoa under refrigeration temperature of 5±2°C when packed in LDPE by incorporating different levels of antioxidants like tocopherol acetate (10, 15 and 20 ppm) and sodium ascorbate (400, 600 and 800 ppm) and combination of best of two (15ppm and 600 ppm, respectively). Samples were analysed for sensory, physic - chemical and bacteriological analysis at different storage period of zero, 7th, 14th and 21st day. Significant reduction in TBA and TVC were also observed in khoa treated with the tocopherol acetate and sodium ascorbate combination. Reduction in yeast and mould growth was not observed in the khoa during storage period with different treatment of antioxidants. Hence, the study revealed that khoa can be stored 7days without any treatment at 5±2°C and its shelf life can be extended to 14 days by adding antioxidant combination like tocopherol acetate and sodium ascorbate at the level of 15 ppm and 200 ppm, respectively.

3 tables, 17 ref

023146   Erten Yaman H;Aygun M;Tosun H (Maltepe Univ Nursing School, Marmara Egitim Koyu 34857 Maltepe, Istanbul, Turkey, Email: haceryaman@maltepe.edu.tr) : Traditional genital hygiene practices in Turkey. Indian J Tradl Knowledge 2016, 15(2), 214-18.

This descriptive study is planned to find frequency of traditional genital practices which affecting women's reproductive health. Research took place in Istanbul, a largest city located in the West of Turkey. A total of 178 women participated in the study. All of the subjects were asked about the use of frequency and reason for traditional genital practices. The findings of the study showed that traditional genital practices which affect reproductive health are prevalent. In our country, traditionally learned health information, behaviors and beliefs have an adverse effect on women health and need to be changed and corrected. Nurses should know the religious and traditional practices and culture of the society for which they provide care, so that their efforts to protect and improve women's health will be effective.

1 illus, 1 table, 32 ref

022171   Rajesh Kumar;Biswas S;Singh V;Ram M (Livestock Products Technology Dep, Ranchi Veterinary College, Kanke, Email: lucky.26mailme@gmail.com) : Quality and shelf life evaluation of nuggets prepared from spent duck and spent hen meat. Explor Anim med Res 2015, 5(2), 176-82.

A study was conducted to compare the quality of nuggets prepared from spent hen and duck meat. The cooked nuggets were analyzed for pH, thiobarbituric acid (TBA), tyrosine value (TV), moisture, fat, protein, total plate count (TPC) and sensory evaluations. Nuggets prepared from spent hen meat showed significantly higher (p°0.05) moisture content however pH, fat and protein content were significantly higher (p°0.05) in duck nuggets. TBA values, TVs and (TPC) were highest in duck nuggets but were within the acceptable level up to 7th day of refrigerated storage (4±1°C) in both types of nuggets. Both nuggets maintain their sensory quality up to 7th day of refrigeration storage but spent hen nuggets were preferred by consumers compared to nuggets prepared from spent duck meat. Result of the study indicated that, despite the comparative differences among these nuggets, spent duck and hen meat could be used for preparation of nutritionally rich and acceptable nuggets.

3 tables, 16 ref

021128   Sachan J (Home Science Dep, S.M.M. Government Girls College, Maharshi Dayanand Saraswati Univ, Ajmer, Bhilwara (Rajasthan), Email: jyotikatiyar4@gmail.com) : Assessment of the chemical constituents of drinking water used by diabetic patients. Int J med Sci 2016, 9(1), 5-9.

Water is a very important element for people survival. For diabetic people who have no enough water levels supplied to the body, it can make the situation worse. Blood concentration and blood sugar will be elevated due to dehydration and getting diabetes and heart disease. The constituents of water also influence the diabetes. The present study of research was attempted to analyze chemical constituents i.e. pH, total hardness, chloride, alkalinity, fluoride and nitrate in drinking water used by diabetic subjects. Mean, standard deviation and T test were calculated for comparing water quality in RO, boring and tap water consumed by diabetic subjects. Results shows that pH, chloride and alkalinity were in safe level and total hardness, fluoride and nitrate were at unsafe level as compared with WHO standards. In case of total hardness, it is beneficial for diabetic subjects because calcium and magnesium present in water it help to prevent coronary heart disease (CHD) and diabetes. Alkaline pH of water is useful for improvement in health of diabetic subjects.

2 tables, 10 ref

020092   Indhira K;Senthil J;Vadivel S (Geography Dep, Government Arts College, Kumbakonam, Tamil Nadu) : Awareness and attitudes of people perception towards to household solid waste disposal: Kumbakonam town, Tamilnadu, India. Archiv appl Sci Res 2015, 7(3), 6-12.

This study mainly focuses the people attitude and awareness about the solid waste disposal. The questionnaire survey method and possibly covering the socio-economic, demographic and environmental variables that are largely determined the behavioral pattern of household solid waste management. Objectives: is) to simplify the socio-economic and demographic characteristics of respondent's participation in solid waste disposal, b) to explain the public awareness towards to household waste disposal, c) to analyze the attitude of people regarding household solid waste disposal and d) to identify the statistical association and significance between the selected variables. 183 males and 117 females (300) respondents were observed for the present study and their age was between 18 and 60 years. The SPSS software is used derive Karl Pearson Correlation analysis is used for easy interpretation and interrelationship between variables. Conclusion: More than half of them are using small dustbin to put household wastes. One forth, half, and one fourth of them are disposing waste daily once, twice and thrice respectively. They are disposing three and six kilograms of bio-degradable and non-degradable waste/week. Three fourth of the respondents are opinioned that they are satisfied with the works of municipality sweepers.

11 tables, 10 ref

019080   Tewari S;Kwatra S;Tripathi N (Family Resource Management Dep, College of Home Science, Govind Bhallabh Pant Univ of Agriculture and, Pantnagar-263 145, Email: soniatewari38334@gmail.com) : Functional fitness: A key to independent and active living in the later age. J appl nat Sci 2016, 8(2), 711-14.

Aging is a biological process and is associated with decrease in the physical activity level. With the aim of assessing the functional fitness level of senior citizens, sample size comprised of 90 i.e. 45 males and 45 females (15 male and 15 female from each age group viz. 60-64 year 65-69 year and 70-74 year) were chosen conveniently from Haldwani Block of district Nainital, Uttarakhand, India. The Senior Fitness Test was conducted to collect experimental data. With age, lower body strength of males changes but not in case of females. The other functional parameters amongst males and females i.e. upper Body Strength, lower and Upper Body Flexibility, Aerobic Endurance and Balance does not depend on the age. Out of six parameters of functional fitness, it was found that the average mean score of lower body strength (5.96), upper body strength (3.52) and aerobic endurance (4.85) of males and females are highly significant at 1% level of significant while average upper body flexibility (2.52) of males and females were significant at 5% level of significance. With time, society has witnessed significant changes in lifestyle pattern, arising nuclear family groups, dual-earner families, competitiveness and rural-urban or cross-country immigration among young children. The scenario thus further placed need to lay emphasis on functional fitness of elderly population so that the older parents who are living alone can be functionally active and independent and care and rare themselves. Assessing the functional level of elderly can serve as a preventive measure prior to any functional limitations.

3 tables, 7 ref

019079   Irani R (Food & Nutrition Dep, Raidighi College, University of Calcutta, West Bengal) : Miraculous mango seed. Int J pharm Res Biosci 2015, 4(3), 197-210.

Mango ("Mangifera indica Linn.") is an extremely popular fruit which is known for its tempting taste and flavour around the globe. Several food industries produce different products of mango which results in generation of large quantity of seeds as by product which are disposed as waste. Scientific studies and ethno medicinal claims suggest that mango seeds possess broad spectrum of therapeutic and biological significance. It has been attributed to play remarkable role by virtue of its nutritional, antioxidant, antimutagenic, hypoglycaemic, antihyperlipidemic, hepatoprotective, antimicrobial, anti-inflammatory, antidiarrhoeal properties. These phenomenal potentials are due to the presence of many chemical constituents like macronutrients, micronutrients, polyphenols, phytosterols, fattyacids etc. It can be recognized as an easily accessible and cheap source of natural antioxidants and nutraceuticals. It is nature's wonderful gift and thus can be utilised as low cost antioxidant dietary supplements, medicines, bio preservatives and pharmaceuticals.

2 illus, 8 tables, 34 ref

019078   Gaikwad R S;Thorat S S;Dhemre J K (Food Science and Technology Dep, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist.-Ahmednagar-413 722) : Protocol for preparation of ready to serve (RTS) beverage from custard apple juice. Bioinfolet 2016, 13(2A), 329-31.

Based on sensory evaluation by panel of semi trained judge, 20% juice with 16B TSS, 0.3% acidity, 50 ppm sodium benzoate, 5°C ml per lit. ginger and garlic, packing in HDPE pouches and stored in cold storage at 5°C temperature was found to be the best with high acceptable quality.

2 tables, 4 ref

018074   Sofi N Y;Kapil U;Jain M (Faculty of Home Science, Banasthali Univ, Banasthali Vidyapith-304 022, Email: umeshkapil@gmail.com) : Status of dietary intake of calcium in women of reproductive age in Delhi, India. Indian J community Hlth 2016, 28(1), 106-7.

Aim & Objectives is to assess the dietary intake of calcium. The study was conducted among 200 healthy women of reproductive age group of 20-49 years. The dietary intake of calcium was less than the Recommended Dietary Allowances of 600mg/day. Women from upper socioeconomic class had a higher intake of dietary calcium 435±268 mg/day as compared to women from low socioeconomic class with a dietary intake of 295±163 mg/day. The dietary intake of calcium improved with an increase in socioeconomic class.

6 ref

018073   Muneeshwari P;Hemalatha G;Kanchana S;Baskar M (Food Science and Nutrition Dep, Home Science College and Research Institute, TNAU, Madurai, Email: karthiga.esh@gmail.com) : Standardization and evaluation of iron fortified bread. Res Envir Life Sci 2015, 8(3), 497-500.

Iron deficiency is extremely common and affects one third of the preschool children and one-half of the women of reproductive age in lower income countries. Nutritional iron deficiency is a major health problem in developing countries. According to WHO, around 0.8 million deaths can be attributed to iron deficiency in each year. The only proven way to alleviate iron deficiency is to increase iron intake, either by providing medicinal iron (supplementation) or by adding iron to the diet (fortification). Bread made from refined wheat flour is consumed extensively throughout the world, especially by populations in developing countries. Several countries have passed legislation for the addition of iron and vitamins to wheat flour as a strategy to decrease the high prevalence of iron deficiency. An investigation was carried out to standardize and evaluate Iron Fortified Bread (IFB), carrying different iron fortificants viz., ferrous sulphate, ferrous fumarate and ferrous ascorbate. The iron fortified bread was evaluated for quality characteristics and acceptability. The selected iron fortificants were fortified at different levels (10, 20, 30mg/100g) in bread with the aim of increasing the iron content of the bread. In the present study the 20mg/100g iron fortified bread was highly acceptable compared to10, 20, 30mg/100g. One loaf of iron fortified bread contains 23 mg of iron which was higher compared to control bread (3.2 mg).

3 tables, 15 ref

018072   Chowdhury S;Sontakke P P;Bhattacharjee J; Bjattacharjee D;Debnath A;Arvind Kumar;Datta J (ICAR Research Complex for NEH Region, Mizoram Centre, Kolasib, Mizoram-796 081, Email: samikchowdhury33@gmail.com) : Overview of edible insects in Eastern Himalayas: indigenous traditional food of tribal's. Ecol Envir Conserv 2015, 21(4), 1941-6.

Edible insects are good source of supplement food item that could meet the people present and future need. In some parts of the world insect are used for human food, while being a taboo in other places and cultural groups. Edible insects are natural renewable resource that provides food and economical safety to many ethnic groups in Eastern Himalayas. The present study deals with the different edible insects consumed by the different ethnic communities and tribes inhabited in Eastern Himalayan. Red ants are one of the food items in Assamese festival like Bohag Bihu especially by the Mishing Tribe and Ahom Community. The adult termites are eaten fried by the tribal communities of Manipur, Assam and Nagaland which is rich source of protein, fat and essential amino acids. Most of the tribal communities in North Eastern India prefer pre pupal stage of Eri pupa for consumption. Manipuri's preferred special recipe of snail which is made in combination with dry fish, locally called Tharoi thongba whereas, Manipur tribal consumed the giant water bug by pushing the dry rice inside the body and boiled it. Honey bees are mostly eaten in Assam and Manipur by making chutney, fry and bakery product. Grasshopper, field cricket are simply fried with salt, chilly spices and mustard oil and consumed directly. Hence, the edible insect can be comparable with other conventional food products by integrating scientific cultivation and validation to the traditional wisdom for livelihood development of the tribal's.

1 illus, 17 ref

017035   Verma R;Singh V;Fatima A;Mishra R (Food Science and Nutrition Dep, College of Home Science, C.S.A. Agriculture Univ, Kanpur-208 002, Email: mgbly99@gmail.com) : Sensory evaluation of developed product by using green papaya, flaxseed and maize flour to promote traditional food. Res Envir Life Sci 2015, 8(4), 655-6.

Traditional fermented foods are marketed globally as health foods, functional foods, therapeutic foods, nutraceutical foods or bio-foods, due to urbanization, changes in life-style, and the shifting from traditional food habits to commercial fast foods, the production and consumption of traditional fermented foods is in decline Green papaya, flaxseed and maize flour have contained vitamin A, omega3-fatty acid, protein and high calcium. Therefore, they play an important role for a population suffering from atherosclerosis, vitamin A deficiency, etc. Maize flour, flaxseed flour was prepared by oven dried method. After that two products laddoo and cutlet were prepared by using green papaya paste, flaxseed flour and maize flour. Prepared laddoos and cutlet were made by using green papaya, flaxseed and maize flour to determine by organoleptic acceptability. Analysis of variance revealed that III (50:35:15) incorporated sample of laddoos was liked much and I (50:45:5) incorporated sample of cutlet were liked extremely.

2 tables, 6 ref

017034   Sukhjpreet Kaur;Aggarwal P (Food Science and Technology Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: sukhpreetnagra1@gamil.com) : Antioxidant and nutritional activities of potato flour as affected by different cooking methods. Res Envir Life Sci 2015, 8(4), 645-50.

Aim of the study was to evaluate the effect of different cooking (i.e. water and steam) methods on the antioxidant properties and bioactive components in potato flour. Potato flours prepared by different cooking methods were screened for nutritional (moisture, starch, fat, protein & ash) analysis, phytochemical (ascorbic acid & total phenolics) analysis, total antioxidant capacity measured by DPPH radical scavenging method and color (L*, a*, b*) analysis. Results showed that nutrient components of potato flours prepared from both cooking methods were almost similar to those of raw tubers, indicating a non-significant effect of processing. However, processing of raw potato tubers into flour resulted in a significant reduction in phytochemical content and total antioxidant capacity, regardless of the cooking method. Methanolic extracts of flour obtained by water-blanched potato exhibited higher reductions in total phenolics and antioxidant activity compared to flour obtained by steam cooking. Cooking in water caused a leaching effect on the antioxidant phytochemicals while steam cooking resulted in retention of these bioactive compounds. Pasting profile of potato flours revealed lower viscosities in steam-cooked flour due to higher gelatinization of starch during processing, indicating their wide application in food industry. This study revealed that steaming appeared to be the most promising method for preserving the bioactive composition of potato during processing.

4 illus, 2 tables, 37 ref

017033   Sonkar S;Singh A (Food Science and Nutrition Dep, College of Home Science, C.S.A.U.A & T., Kanpur-208 002) : Improvement in nutrtional properties of product through fortification with aloevera, mushroom and pearl millets. Pl Archs 2015, 15(2), 795-800.

Aim of the study was to determine nutritional quality of aloevera pulp, mushroom powder and bajra flour and to determine the organoleptic acceptability of aloevera pulp, mushroom powder and bajra flour fortified Indian recipes and its nutritional quality. For this purpose, mushroom powder was prepared by oven dried method. The powder was analyzed for its various physiochemical attributes i.e. moisture, ash, protein, fat, iron. After that product, biscuits were prepared using prepared aloevera pulp, mushroom powder and bajra flour. The products were analyzed for its nutritional value and organoleptic characteristics. Bio-chemical analysis of revealed that aloevera pulp, mushroom powder and bajra flour retained high amount of protein, iron and low amount of fat. Analysis of variance revealed that fortification of mushroom powder (30%, 20%, 10%) and fortification of aloevera pulp (10%, 10%, 10%) and fortification of bajra flour (30%, 40%, 50%) in biscuits and like very much. Therefore, these incorporated products should be introduced to all age group and pregnant, lactating women for their proper physical and mental development. This study shed light on the evaluation of organoleptic acceptability and nutritive value of aloevera pulp, mushroom powder and pearl millets as an important food supplement. It provides as an excellent functional food.

2 illus, 2 tables, 14 ref

017032   Sonkar S;Saha T S;Singh A (Food Science and Nutrition Dep, College of Home Science, C.S.A.U.A.&.T., Kanpur-208 002, Email: tanusreecsa@gmail.com) : Development and standardization of soup mix based on black rice and okra powder value added with barley. Pl Archs 2015, 15(2), 909-11.

Black rice is generally known as purple rice with high nutritional value, whereas it is a source of iron, vitamin E and antioxidants (more than blueberries).Black rice has a similar amount of fibre and a mild nutty taste as compared to the brown rice. The okra mucilage is a glycoprotein comprising of about 10% protein and 80% polymeric carbohydrates. The okra mucilage helps to stabilize blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract. Barley is the most energy efficient food available in nature, having major implications for those who are concerned with maximizing longevity, increasing athletic performance and fighting obesity. It also stabilizes glucose level and good potential food for diabetic patients. For this study, okra powder has been prepared by drying method. The product soup mix has been prepared from the combination of black rice, okra powder & barley. The prepared product was evaluated with sensory evaluation and analyzed for chemical composition. According to sensory evaluation the ratio T2 was best. Among the other treatments, T1 was considered as better. On the basis of proximate chemical analysis, T₁ was highest content of moisture, ash, protein, fat and iron followed by T₂ & T₃. This study was emphasised on evaluation of organolaptic acceptability and nutritive value of black rice, okra, and barley. It provides idea about how much black rice and other ingredients should be incorporated in convenient healthy food, which can be easily swallowed by patients, who cannot chew. It is also provide the information about nutrients of black rice and to make it familiar to the people.

2 tables, 10 ref

017031   Singh V;Singh R;Raghuvanshi (NO, Krishi Vigyan Kendra, Sagar, Madhya Pradesh-470 002, Email: aakritisingh00@gmail.com) : Anaemia prevalence in pregnancy and its correlation with maternal age and socio economic status. Res Envir Life Sci 2015, 8(4), 659-62.

Present study was undertaken in the rural areas of Udham Singh Nagar district of Uttaranchal to find out the prevalence of iron deficiency anaemia among pregnant women. For the purpose, a total of 200 pregnant women irrespective of their trimesters of pregnancy were included as subjects from 21 villages or localities. Those subjects were then followed every trimester for the collection of required information till their babies were born. The baseline and data was collected by using a pretested interview schedule and the socio economic status was calculated. The haemoglobin estimation of the subjects was done with the use of cyanmethaemoglobin method. The data of the study showed a total of 70.5 % subjects were from low SES followed by 22.5 and 7 % from middle and high SES respectively. The overall prevalence of anaemia was 87.41 per cent in which majority were suffering from moderate type. The mean haemoglobin was found to be 9.45±.36 mg/dl with a range of 6.3 mg/dl to 12.8 mg/dl. Statistically significant correlation of anaemia existed with SES. A significant positive correlation was also found between age and haemoglobin at third trimester of pregnancy (r=0.33, pd" 0.05).

3 tables, 15 ref

017030   Pushpa Priya;Munishamanna K B;Divya B (Agricultural Microbiology Dep, UAS, GKVK, Bangalore-560 065, Email: divyabapuji04@gmail.com) : Impact of microbial fermentation of tomato juice for nutritional improvement. Res Envir Life Sci 2015, 8(4), 565-8.

This study was undertaken to determine the suitability of tomato juice as a raw material for production of fermented juice by lactic acid bacteria (Lactobacillus plantarum MTCC 6161) and yeast (Saccharomyces cereviceae UCD 522). Tomato juice blended with 5 per cent honey was inoculated with a 24-h-old culture and incubated at 26 - 28° C. Bio-chemical Changes in pH, TSS, acidity, vitamin C, lycopene and alcohol during fermentation under ambient conditions were analyzed. The results indicated that the blended tomato juice fermented by yeast culture reduced the pH to 3.35 or below and enhanced the acidity (0.66 %), vitamin C (12.56 mg/100ml), lycopene (0.42mg/100ml) and alcohol (5.76%) content and Organoleptic/Sensory evaluation of Fermented tomato beverage where organoleptic scores with respect to twenty point scales based on 11 important aspects where scores for the overall acceptability from organoleptic evaluation showed that fermented tomato beverage produced from tomato juice inoculated with Saccharomyces cereviceae UCD 522 blended with honey recorded highest score (16.2 out of 20) followed by T3 (RLAB), T1 (RSc), T5 (RSC + RLAB), T6 (RSc + RLAB + 5% honey) (14.5,14.2, 13.9 and 13.3 out of 20), T4 (RLAB + 5% honey) recorded lowest score (12.8 out of 20.00). A protocol has been standardized for the production of fermented tomato beverage using yeast and lactic acid bacteria.

4 tables, 20 ref

017029   Halder S;Kundu D (NO, , Hirapur Dasagram High School, Purba Medinipur, West Bengal, Email: ssupriyo201@gmail.com) : Health, nutrition status and challenges of school students- A case study of Ramnagar block-1, Purba Medinipur, West Bengal. Indian J Landsc Syst ecol Stud 2015, 38(2), 215-21.

Malnutrition is one of the major problems faced by the developing countries, especially among the children studying in school. The objectives of the study are to investigate nutritional status of school students under the age group of 6 to 17 years in Ramnagar block-1, Purba Medinipur, West Bengal. 1000 students studying in different primary, secondary and higher secondary schools of Ramnagar Block -1, Purba Medinipur, were surveyed. Information's on their height, weight and their physical conditions were collected from the health record cards issued by the office of the School Inspector, Purba Mednipur district. The study reveals that 60% of the students suffering from malnutrition have underweight, 35% of them have normal weight and 7% of the students are the victims of overweight. However, population at large is effected by 'hidden'undernutrition which may not be easy to diagnose. Malnutrition is caused by product of poverty, ignorance, lack of knowledge regarding the nutritive values of food, adverse effects of poor sanitation and large family size.

5 illus, 7 tables, 6 ref

016007   Ulavannavar N M;Malagi U (Food Science and Nutrition Dep, Rural Home Science College, Dharwad Univ of Agricultural Sciences, Dharwad-580 005, Email: netravatimu@gmail.com) : Impact of educational intervention on knowledge, attitude and practices of obese adolescents. Karnataka J agric Sci 2015, 28(3), 430-2.

4 tables, 6 ref

016006   Sethi J M;Samantaray P (Home P.G. Science Dep, Berhampur Univ, Ganjam (Odisha), Email: sethi_jyotshana@yahoo.com) : Impact of diet on patients suffering from coronary heart diseases. Int J med Sci 2015, 8(1-2), 42-6.

A study on patients suffering from coronary heart diseases has been under taken from cardiology and Medicine department of M.K.C.G. Medical College and Hospital, Berhampur, Odisha belonging to various age groups, sex, income and socio-economic status. This study reveals that diet is one of the contributing factors for coronary heart disease. It was conducted to know the dietary awareness of cardiac patients and the role of hospitals in taking care of the heart patients. In-adequate diet, busy schedule of work and ignorance of nutrient aspects of diet are leading the human beings towards death. Most of the respondents are now becoming more concerned about low-fat diet, exercise, stress management, yoga and meditation. From the investigation it was found that heart disease is no doubt a fatal disease but it can be dealt effectively by taking a balanced and an effective diet, to enjoy the sweetness of life.

4 tables, 17 ref

016005   Sangalad A;Bharati P;Chimmad B (Food Science and Nutrition Dep, College of Rural Home Science, Dharwad Univ of Agricultural Sciences, Dharwad-580 005) : Nutritional status of pregnant women of rural hubli. Karnataka J agric Sci 2015, 28(3), 389-93.

Nutritional status of 77 pregnant women of Hubh taluk in I and II trimesters of gestation was assessed through anthropometry, dietary intake and biochemical parameters. Body Mass Index was computed using height and weight. Results showed that height, weight and MUAC was higher in women of II trimester compared to first (149.96 cm, 43.84 kg and 23.43 cm Vs 149.40 cm, 43.28 kg and 22.73 cm in n and I trimester, respectively) though not significant statistically. Majority of women were in normal BMI category (47.83 and 48.39%) in both the trimesters followed by underweight category (39.13 and 41.94%). The intake of nutrients like energy, protein, iron, (3- carotene, folic acid and vitamin B₁₂ was significantly less than the ICMR recommendations except ascorbic acid in both the trimesters. Hemoglobin content was higher in women of II trimester compared to first (9.64 g/dl Vs 9.14 g/dl, respectively). Majority of women were anemic in both I and II trimesters (97.83 and 90.32%, respectively). Higher per cent of women in II trimester of pregnancy reported to suffer from clinical symptoms compared to first (48.39 Vs 10.87%, respectively).

2 illus, 6 tables, 22 ref

016004   Ribanar A;Hemalatha S (Food Science and Nutrition Dep, College of Rural Home Sciences, Dharwad Univ of Agricultural Sciences, Dharwad-580 005, Email: hemasr2@yahoo.com) : Optimization of high protein and high energy sorghum fakes based snack bar. Karnataka J agric Sci 2015, 28(3), 394-7.

To diversify the usage of red sorghum [Atharga Kempu Jola-1 (AKJ-1)], a high protein, and high energy snackbar using red sorghum flakes was formulated. Red sorghum grains were procured from All India Co-ordinated Sorghum Improvement Project, Regional Agricultural Research Station, Vijayapur and other ingredients were purchased from local market. Snack bar was prepared by varying ingredients such as nuts and oil seeds, addition of roasted bengal gram and skim milk powder as high protein and energy rich sources. Organoleptic evaluation and texture profile analysis for parameters such as hardness (g force), cohesiveness, gumminess (g force), chewiness (g force/mm) and resilience was assessed. Results revealed that when nuts and oil seeds were varied, the combination of almond and cashew nut (Bar 4) was accepted with an acceptability index of 91 per cent. There was a significant difference in the hardness, gumminess, chewiness and resilience. Addition of roasted bengal gram,, (Bar 5) was accepted with an acceptability index (87%). Similarly, addition of skim milk powder (Bar 7) was accepted with an acceptability index (80%). As the amount of roasted bengal gram and skim milk powder increased there was increase in hardness affecting the organoleptic score when compared with addition of almond and cashew nut combination indicating higher acceptability of snack bar with almond and cashew nut combination. It can be concluded that well acceptable AKJ-1 sorghum flakes based snack bar with high protein and high energy can be formulated to meet the protein and energy requirements especially for school age children.

1 illus, 2 tables, 8 ref

016003   Naik S R;Itagi S K;Patil M (Human Development and Family Studies Dep, College of Rural Science, Dharwad Univ of Agricultral Sciences, Dharwad-580 005, Email: sssrnaik@gmail.com) : Intelligence and nutritional status of lambani school children. Karnataka J agric Sci 2015, 28(3), 433-5.

4 tables, 9 ref

016002   Maurya P;Yadav L (Foods and Nutrition Dep, College of Home Science, Maharana Pratap Univ of Agriculture and Tech, Udaipur, Rajasthan, Email: poojamaurya88@gmail.com) : Physiological basis of breastfeeding. Int J med Sci 2015, 8(1-2), 60-7.

A woman's breasts start getting ready to make milk when she becomes pregnant. Breast changes are caused by four main hormones. These hormones cause the ducts and glandular tissue (alveoli) to grow and increase in size. Breasts start to make the first milk, colostrum, in the second trimester. Colostrum is thick and clear to yellow in colour. Once your baby and the placenta are delivered, your body starts to make more milk. Over the next few days, the amount of milk your breasts make will increase and the colour will change to appear more watery and white. Under nutrition is estimated to cause 3.1 million child deaths annually or 45 per cent of all child deaths. Breast feeding is a key area to improve child survival and promote healthy growth and development. The first 2 years of a child's life are particularly important, as optimal nutrition during this period lowers morbidity and mortality, reduces the risk of chronic disease, and fosters better development overall. Optimal breastfeeding is so critical that it could save about 800 000 under 5 child lives every year. Breastfeeding confers short term and longterm benefits on both child and mother, including helping to protect children against a variety of acute and chronic disorders.

2 illus, 25 ref

016001   Garag M A;Pujar L L (Human Development and Family Studies Dep, College of Rural Home Science, Dharwad Univ of Agricultural Sciences, Dharwad-580 005) : Factors influencing study habits among residential and non-residential school children. Karnataka J agric Sci 2015, 28(3), 402-5.

Study aims to assess the study habits of residential and non-residential school children in Dharwad taluk during the year 2014-15. Through random sampling method 240 children were selected from 8th, 9th and 10th standards. The study habits inventory developed by Mathur (2002) and socio-economic status scale by Aggarwal et al. (2005) were used to assess the study habits and socio-economic status of school children. Results revealed that majority of children from residential school (68.3%) had good study habits than non-residential (55%) school children. Significant difference was observed between ordinal position and study habits of residential and non-residential children, whereas age, gender and standard has no significant influence on study habits of children.

4 tables, 14 ref

016000   Basaiawmoit B S;Hunshal S C (Human Development and Family Studies Dep, College of Rural Home Science, Dharwad Univ of Agricutural Sciences, Dharwad-580 005, Email: varimoit@gmail.com) : Emotional competence and family environment of school children. Karnataka J agric Sci 2015, 28(3), 427-9.

3 tables, 8 ref

015999   Adak K;Banerjee S;Barman P;Banik P (Home Science Dep, Calcutta Univ, 20-B Judges Court Road, Kolkata-700 027, Email: kamala_di@yahoo.com) : Comparative analysis of nitrogen, phosphorus and heavy metals (Chromium & cadmium) of some common vegetables cultivated with sewage water and shallow water in places near Kolkata. Sci Cult 2015, 81(9-10), 271-6.

Now-a-days public health concern has been linked with the use of industrial and domestic waste water for irrigation on vegetable cultivation. The present study was focused to evaluate the physico-chemical quality of sewage water and shallow water and their effect on vegetables cultivated with that water.Using AAS(atomic absorption spectrophotometer) and colorimeter the Phosphorus(PO₄-P), Nitrogen(NH₄-N), and heavy metals like Cadmium and Chromium content of eight common seasonal vegetables(Broad bean, Green chilli, Bottle gourd, Bitter gourd, Parwar, Coriander leaves, Cabbage, Cauliflower) were analysed.The vegetables were collected from Chinapukur (near Ghatakpukur-South 24 Pargana) where sewage water is used for cultivation and from Barasat (North 24 pargana) where shallow water is used for cultivation.Vegetable samples were collected during summer and winter seasons. A comparative study was made.Samples from Chinapukur indicated highest mean level of PO₄-P(168.27±0.64mg%), NH₄-N(4.76±0.04mg%), Cd(.56±0.03mg%), Cr (0.59±0.004mg%) while those from Barasat indicated the highest level of PO₄-P(80.63± 0.55mg%), NH₄-N(2.54±0.03mg%), Cd(0.55±0.02mg%), Cr(0.58±.01mg%). Comparison of results showed significant levels (p<60>0.05) of all the Phosphorus, Nitrogen, Cadmium and Chromium analyzed in the vegetable samples obtained from those two places.

6 illus, 2 tables, 11 ref

014976   Singh A (Foods and Nutrition Dep, Institute fo Home Science, Dr.B.R.Ambedkar Univ, Khandari, Agra-282 002) : Correlate the nutritional status among male and female diabetic patients. Flora Fauna 2015, 21(2), 252-8.

Comparative study of nutritional status among diabetic males and females was conducted. Multistage stratified random sampling technique was used for selecting 100 samples in both male and females and an interview schedule was developed to collect information regarding socioeconomic profile, dietary pattern etc. Dietary intake between male and female diabetics were highly significant but age, BMI, etc. between males and females were insignificant. Consumption of high fat and carbohydrate diet was revealed as the major contributing cause of disease in both males and females.

4 tables, 6 ref

014975   Andrias M (NO, Kular College of Nursing, Kishangarh, Ludhiana, Email: andriasmargreat156@gmail.com) : Factors causing adjustment problems among married women in joint family. Delhi Psychiat J 2016, 19(1), 153-6.

Present study was aimed to identify the cause of adjustment problem among married women in the joint family in Jabalpur M.P. state. An Exploratory survey approach was adopted for the study. A convenient sampling technique adapted to select 100 married women of age group between 18-30 years and whose married life last from 1-4 years. Interview schedules was developed first Draft there is Socio-demographic Variable and second draft was to identify the cause of adjustment problems which is divided into different areas like-physical problems, psychological problems, and social problem to the women. The items are calculated with rank order method.. The result showed that 100 (28%) had mild, (68%) moderate, (4%) severe adjustment Problem, The correlation was i.e r = 0.765,, p <60> 0.01. The study concluded that after marriage when a girl goes to in-laws home, she finds difficulties in adjusting with new environment and thus needs screening and timely marital counseling.

3 tables, 5 ref

013969   Mugalkhod S B;Salunke R S;Sumangala P R; Sankanagoudar S (NO, College of Rural Home Science, UAS, Dharwad, Karnataka-58005) : Impact of food adulteration and detection techniques among rural high school students. Indian J soc Res 2016, 57(1), 59-67.

The present study aimed to determine the level of awareness of food adulteration and detection technique among high school students. A total sample size was 150 students from 5 high school located in village of Dharwad taluka. The results revealed that the students from Nigadi village, had more knowledge with the mean value of 11.2. Among the girls of Amminabhavi (x-10.6) and boys of same village (x-9.5) followed by girls of Nigadi villages (x-8.4) and Managundi village (x-8.4) and boys of Managundi village had mean value of 8.8 out of total 15 students. It is clear from the data that students of Tadakod village had more knowledge on detecting techniques by physical observation method. Next to Tadakod village, Hebballi village girls and boys had more knowledge on detection of adulterants with the mean value of 5.9 and 4.2 respectively. In Amminbhavi village with respect from, the mean value of 5.4 and 4.7 among girls and boys. Whereas Managundi girls and Nigadi girls had very less knowledge on detecting the adulterants present in the food items having a mean value of 0.8 and 1.9 respectively.

5 tables, 3 ref

013968   Johari A;Priyanka;Mehta B;Kawatra A (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: johariaanchal@gmail.com) : Value addition of pearl millet. Ann Biol 2015, 31(2), 291-3.

Pearl millet is a major food source in arid and semi-arid parts of the world. It has numerous health benefits and is a good source of energy, also provides protein, fatty acids, minerals, vitamins and dietary fibre. Pearl millet has significant mineral profile which helps in combating deficiency diseases like iron deficiency anemia along with several other health benefits. Pearl millet has high calcium content which helps in addressing to the conditions like osteoporosis. Various value-added products can be developed from pearl millet. Researchers have developed food products in different categories like traditional products which include laddoo, mathari, panjiri, upma, and extruded products like noodles, pasta and several types of biscuits with good organoleptic characteristics. The nutritional significance of pearl millet demands for inclusion in daily diets in developing as well as developed parts of the world in order to address to the nutritional needs of people.

15 ref

013967   Bala R;Sangwan S (Human Development and Family Studies Dep, I.C. College of Home Science, CCS HAU, Hisar) : Impact of intervention on social and emotional skills of adolescents. Indian J soc Res 2016, 57(1), 53-8.

The present study was conducted purposively in Haryana state and Delhi. Two hundred adolescents, i.e., 50 boys and 50 girls in the. age group of 13 to 19 years were selected randomly from the selected institution of Haryana and 50 boys and 50 girls were selected randomly from the selected institution of Delhi. The adolescents were further assigned to experimental (50) and control (50) group each for intuition. After assessing the existing social and emotional skills of adolescents, intervention programme on social and emotional skills was implemented. Institutionalized adolescents had average level of social and emotional skills. To a large extent, the intervention programme enhanced the social and emotional skills of institutionalized adolescents. There was a significant improvement in the mean scores of adolescents after giving intervention programme.

3 tables, 7 ref

012962   Yadav D;Bajwa A K (Human Development Dep, P.A.U., Ludhiana, Punjab) : Awareness of young mothers and their spouses towards sterilization in slum areas of Ludhiana city. Int J Family Home Sci 2016, 12(1), 39-44.

The present study was conducted in slums areas of Ludhiana city. The purpose of the study was to assess the attitude of young mothers and their spouses as per their attitude towards sterilization. A purposive list of slums was prepared so as to draw at least 5 slums. List of randomly selected 120 respondents (young mothers n₁= 60 and their spouses n₂ = 60) were prepared for the assessment of knowledge and attitude of young mothers and their spouses on the aspect of sterilization. The criteria used to select the sample families are : a) Young mothers (18-21 years) who have one or more children, b) Young mothers who were residing with their spouses. Interview Schedule and Standardised Family Planning and Birth Control Attitude Scale (2001) were administered. Data was analysed in terms of percentage and Mann Whitney 17 test. The statistical analysis revealed that there is highly significant difference (4.36**) among attitude of young mothers and their spouses on the aspect of sterilization.

1 illus, 1 table

012961   Swati;Sehwag S;Das M (Agricultural and Food Engineering Dep, Indian Institute of Technology, Kharagpur-721 302, Email: madhu@agfe.iitk.gp.ernet.in) : Brief overview: Present status on utilization of mustard oil and cake. Indian J Tradl Knowledge 2015, 14(2), 244-50.

Edible oil consumption in India has nearly doubled to reach 13.4 kg (2010 - 2011) per capita in the last five years, and the value is expected to grow further to 24 kg by 2020. Traditionally, mustard oil is popular edible oil in certain regions of India; its consumption accounts 18% of the total oil need of the country. Due to balanced amount of monounsaturated and polyunsaturated fatty acids, doctors and consumers are inkling towards incorporation of mustard oil in domestic cooking. In recent past, mustard accounted for 26% of total oilseeds produced in India, and the production is expected to rise. The cake/meal, i.e. the residue/by-product obtained after extraction of oil is, therefore, anticipated to increase proportionately. Mustard cake is a rich source of protein, but contains some anti-nutritional factors also. Several research papers, patents and assessment reports are available on mustard oil including the utilization of the cake, viz. for agriculture, animal livestock and as a proteinaceous resource for human consumption. This overview is an attempt to integrate the above information on a common platform.

5 tables, 42 ref