Volume 2 Issue 1 March 2022

Cover Page

About the Journal

Table of Contents

Review Article

Development and Physico-chemical Analysis of Ocimum sanctum extract based Food products

Kabra A. & Sharma S.
Positive health benefits of Ocimum sanctum aka Tulsi are well known and it has beenwidely consumed in India from ancient times as prasadam or as a medicinal herb toimprove immunity and to cure respiratory tract infections and fever. The present researchwork was done to evaluate the organoleptic qualities and nutrition composition of maize,oat and Tulsi leaves based food products. Three types of flour blends were prepared frommaize and oats in ratio of 42.5:7.5, 37.5:12.5 and 32.5:17.5. Then one of the best standardwas selected from these three after sensory evaluation and further Tulsi was incorporatedin it. Then sensory evaluation was done and nutrition composition was calculated of bestacceptable Tulsi incorporated product from each product category i.e. traditional bhakhari,baked biscuit and extruded vermicelli. Results showed that overall acceptability washighest for type I bhakari in which maize and oats flour were mixed in the ratio of 42.5:7.5.Type V bhakhari was found best acceptable after incorporation with Tulsi leaves at37.5:12.5:10 level. Type 2 biscuits were found best acceptable (maize & oats in the ratio of37.5:12.5. After incorporation of Tulsi leaves, all types of Tulsi incorporated samples wereliked similarly. Type II vermicelli were liked the most with maize and oats in the ratio of37.5:12.5 while after incorporation of Tulsi leaves in this sample, all levels of Tulsiincorporation were liked similar. Nutritive value of all the three types of products was seen,it was found that bhakhari contained crude protein, fibre and mineral content in highestamount while highest amount of fat and zinc were noted in biscuits although calcium, zincand iron content of the developed three products was not statistically significantly different.
Original Research Article

Nutritional Status of Patients admitted to Obstetric ward

Meena H. & Mogra R.
Healthy diet and lifestyle play a vital role in prevention of chronic and debilitating diseases.Various researches have shown a significant role of good nutrition and diet in prevention ofgynaecological problems like uterine leiomyoma, endometriosis, polycystic ovary disease(PCOD) and malignancies. A healthy diet including fruits and vegetables, Mediterraneandiet, green tea, Vitamin-D and plant-derived natural compounds have proved their positiverole on gynaecological problems, while some foods have shown a negative impact ongynaecological health that include tea, coffee, red meat etc. Present research was plannedto find out the general information, anthropometric data, biochemical reports, their clinicalsign & symptoms and diet & nutrient intake and nutritional diagnosis of patients was seenin terms of malnourished, well nourished, mild/moderate nourished or anemic. The presentresearch work showed that 80% of patients were in the range of Well nourished while13.3% patients were found in the range of mild or moderate malnourished. Two out of 30patients were found malnourished.
Original Research Article

Comparative Analysis of Nutritional status of Cancer Patients

Sharma G.
Background: A multifactorial origin can be attributed to the multicellular disease named Cancer. The most prominent treatment for this disease is known as radiation therapy that destroys cancer cells.
Methods: A prospective observational study was conducted in the out patients of Day care department who were undergoing radiation among 30 subjects between 30 - 80 years of age. Subjective global assessment (SGA) method was used to assess nutritional status of patients that was based on anthropometry, biochemical reports, clinical examination and dietary intake of patients.
Results: The results showed that seven patients were at risk of malnutrition while seven patients were malnourished. Majority of patients in this category were suffering from oral, oesophagus and lung cancer. Majority of cases were of oral and breast cancer followed by oesophagus and lung cancer. During radiation therapy, majority of patients showed BMI between 18.5 - 22.9 Kg/M2
. Majority of patients suffered from loss of appetite, oral ulcers, weakness, mucositis, xerostomia and constipation that led to decreased food intake. Normal nutritional status was found in 50% of patients while 16.6% patients showed state of severe malnutrition.
Original Research Article

Prevalence and Nutritional Assessment of Thyroid Gland Disorders

Soni M. & Lakhawat S.
A prospective observational study was planned and conducted on 30 patients admitted inMahatma Gandhi Medical College and Hospital under Department of Medicine for thetreatment of hypothyroidism. Sample selection was done using purposive randomsampling technique. Patients were observed for co-morbidities like diabetes, kidneyproblems, cardiac problems, liver diseases and bone health. Results of the present studyindicated that 10% patients were underweight, 15% were normal healthy as per Subjectiveglobal assessment (SGA), 45% were overweight while 30% were obese. In these patients30% patients were diabetic, 15% suffered for kidney problems, 10% patients showedneurological symptoms, cardiology problems were observed in 45% cases, 5% showedimpaired bone health, 10% patients showed liver problems. In patients SGA ratings 20%patients showed rating A, 45% with rating B, 30% of the patients were presented withrating C. It showed that majority of patients were at risk of malnutrition and have poorintake of healthy foods in their diet who suffered from this metabolic disorder ofhypothyroidism.
Original Research Article

Effects of functional foods on Diabetes mellitus

Bansal B. P.
Problem of diabetes is on an alarming situation at present globally. A lot of research workis being performed on different types of treatments or preventive measures to curb thismenace worldwide. Our traditional functional foods are very popular in protective role formany ailments. Therefore, the present review article was prepared to collect informationon role of different bioactive compounds or functional foods on control or prevention ofDiabetes mellitus. It was observed in many researches that there are a lot of functionalfoods like tulsi, turmeric, onion, ginger, green tea, lemon, etc. that have direct or indirecteffect in prevention of the diabetes.