Journal of Indian Dietetics Association

Association Of Eating Habits And Body Weight Status Among The Undergraduate Trainees At A Rural Teaching Hospital

2021-06-04T09:48:50+0530

Background: Obesity is inextricably linked with environmental, sociocultural and behavioural aspects. The present study was conducted to examine the dietary pattern among the selected undergraduate diet interns in relation to overweight and obesity. Aim: To determine the association of dietary pattern with the BMI (Body Mass Index) among undergraduate diet interns at a rural teaching hospital. Material and methods: A Cross-sectional study was conducted involving 70 undergraduate interns using self-reported questionnaire. Results: The mean age of participants was 20.67± 0.82, Out of 70 participants, 12.8% and 18.5% were found overweight and obese respectively. A significant association was found between processed/fried foods with the high indices of BMI. Conclusion: Our findings suggested that dietary patterns high in processed foods and fried foods is associated with higher indices of obesity.

A Comparative Analysis Of The 2017 Indian Food Composition Data Base Vs The 1989 Indian Food Composition Data Base

2021-06-04T09:48:50+0530

Aim: To assess the differences between the old and new Indian food composition databases and to evaluate the impact of the expansion of new food composition information on the existing dietetic practices. Methods: In the comparative analysis of the two food databases, a total of 117 foods were compared for differences in their composition by calculating the percentage change in values of food constituents in the new database as compared to the old database. Prior to the assessment of the differences between the two data bases, the nutritive values for all the foods were computed for 100% dry part to bring about uniformity and overcome the differences in moisture content of these foods between the databases. Results: The updated database differs extensively from the preceding version. Not only is the new database more representative of the various foods consumed across India, but also all the data reported are based on laboratory analysis carried out by the National Institute of Nutrition laboratories. Also, the new database reports values for added micronutrients as well as for bioactive components in Indian foods. Considerable difference in macro and micronutrient content of foods is noted in the new database when compared to the old database. Conclusions: The updated Indian Food Composition Database with accurate and nationally representative data on nutritive and non-nutritive composition of Indian foods will greatly assist food and nutrition professionals in India with improving their estimates of dietary intakes and in turn improving their advice to patients, clients and consumers.

Why Do We Need to Add Objectivity to Subjective Nutrition Assessment Tools in Hemodialysis Patients

2021-06-04T09:48:51+0530

Introduction: Malnutrition is very common in hemodialysis patients and is associated with increased morbidity and mortality. It is not clear whether subjective assessment can accurately identify status of malnutrition in dialysis patients. There is no single measure that can be utilized to provi deacomprehensive eva luationofnutritional status. Methods: Nutritional assessment was carried out using subjective and objective techniques on patients undergoing thrice a week hemodialysis. Subjective assessment was conducted using Subjective Global Assessment (SGA) and Dialysis Malnutrition Score (DMS). Objective assessment was done using handgrip strength and body composition analysis. Handgrip strength (HGS) analysis was performed using handgrip dynamometer (CAMRY, model EH101) while body composition analysis was performed using Body Composition Monitor (BCM) (Fresenius Medical Care). Sensitivity, specificity. Positive Predictive Value (PPV) and Negative Predictive Value (NPV) were assessed. Result: Of the 91 screened patients, 81 completed the study. 81 patients of the total 91 patients, 46 were male. Their mean age was 54.8±12.7 years. Their mean albumin was 3.2±0.3 g/dl and BMI was 24.8±4.3 kg/m2. The prevalence of moderate and severe malnutrition was 69.1% and 17.2%. The sensitivity of both subjective as well as objective parameters was 86.4% while specificity of subjective parameters was 65.4% and that of objective parameters was 79%. The PPV of subjective parameters was 56.9% and that of objective parameters was 52.2%. The NPV of subjective parameters was 71.7% and that of objective parameters was 60.7%. Conclusion: Objective techniques outperform subjective techniques due to higher specificity and lower NPV. Simple, easily available bedside tools like handheld dynamometer can prove to be a good nutrition assessment technique for hemodialysis patients in combination with SGAor DMS.

Designer Ragi Based Food Products for Elderly

2021-06-04T09:48:51+0530

Ragi is rich in protein, fat, fiber, calcium, and iron. It has a hypoglycemic effect and antinutritional factors that help in reducing starch digestibility and absorption. Ragi based food products like ragi laddu, biscuits, thepla, thor, halvasan, mohanthal, choco balls were developed and evaluated as per the hedonic test score card for its sensory qualities and acceptability by consumer and semi-trained panel members of Vadodara. The developed products were found to be most acceptable without any digestive problems among the elderly consumer panel, with an average hedonic score of 7.6/9 which fulfilled almost one-third requirements of Recommended Dietary Allowances (RDA) for energy, protein, calcium, iron, and fiber for elderly. Ragi based products were found soft, easy to chew, digest, and very much liked and accepted. Thus this paper depicts the potential of ragi based products for elderly palate with poor nutritional status in different living arrangements.

Microbial Spoilage of Bakery Products and Its Control by Chemical Preservatives

2021-06-04T09:48:52+0530

Spoiled food may be defined as a food that has been damaged or injured so as to make it undesirable for human consumption. Bakery products are an important part of a balanced diet and a wide variety of such products can be found on supermarket shelves. However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products. Many industrially produced baked goods emerge from the baking process with a surface that is essentially sterile but post bake handling can quickly lead to fungal, microbial surface contamination as a result of exposure to airborne contaminants as well as equipment contact. This present review is focused on the microbial spoilage of bakery products and its control by preservatives. This review assesses the following topics: economical importance of bakery products, microbial spoilage of bakery products, and control of microbial growth in bakery products by using chemical preservatives.

Effect of Parent Nutritional Knowledge and Healthy - Eating Attitudes on Preschooler's Characteristics in the Peri-urban area of Kolkata, West Bengal: A Cross-sectional Study

2021-06-04T09:48:53+0530

The eating pattern and preferences of children are an outcome of the interaction of innate and learned factors embedded in the context of parent child interactions. Eating habits formed in preschool years are likely to persist in to later life such that early unhealthy food patterns could have implications through out life like type II diabetes, obesity, CVDs [1, 2 ] e tc . Links between child eating habits and parental feeding practices, especially maternal, therefore, have been the focus of several research studies [3-6 ]; however, the clinical implications of these links remain unclear. It is important to determine maternal knowledge and behavior as eating behaviour of mother is affected by factors such associo-economic status, education, working status and knowledge[7 -9 ].

Nutritional Anaemia Among Adolescent Girls : A Study Of Adolescent Beneficiaries Of SABLA/SAG Scheme Under ICDS.

2021-06-04T09:48:53+0530

Iron deficiency anaemia adversely affects transport of oxygen tissues and results in diminished work capacity and physical performance. During adolescents, iron deficiency anaemia can result in impaired physical growth, poor cognitive development, reduced physical fitness and work performance and lower concentration on daily tasks. Iron deficiency in adolescents' girls influences the entire life cycle. Objective: This study aimed at assessing nutritional anaemia of adolescent girls of rural areas of Banka District receiving the benefits of the nutritional intervention and IFA Supplementation of SABLA/SAG yojana under the ICDS and other related schemes. Method: Anthropometry measurement, services of SABLA programme, test of haemoglobin level, SABLA Kishori Card, Iron Folic Acid (IFA) supplementation process and status Observation & Questionnaire method were used as tools. Result: Out of 600 Adolescents Girls (AGLs) from Scheme of Adolescent Girls (SABLA) of 50 Rural AWCs, the nutritional status of 85% is undernourished i.e. according to the BMI only 15 % girls are in normal range. 78% AGLs are anaemic in which 24% moderate and 9 % are severe anaemic i.e. Hb level <7g/dl. More than 80% AGLs under SABLA at Banka District are undernourished whereas 85 % are anaemic. Consumption of IFA supplements were not implemented in this area properly.

Effectiveness Of Menstrual Health, Hygiene And Nutrition Educational (mhhne) Intervention Among Adolescent Girls In Urban Bengaluru

2021-06-04T09:48:54+0530

The lifestyle diseases of the present era compels us to understand the importance of eating right among millions of adolescents in India. Ignorance of relation between health and hygiene is the main reason for the prevalent extreme situations of malnutrition, obesity and anaemia. Aim of the study was (i) To assess knowledge and practices of nutrition, hygiene and menstrual health before intervention (ii) To assess the effectiveness of Menstrual Health, Hygiene and Nutrition Educational (MHHNE) intervention among adolescent girls in Urban Bengaluru. A descriptive, cross-sectional study was conducted among 1287 adolescent girls from 7 schools in Urban Bengaluru. Self-administered questionnaire was used to assess knowledge and practices before intervention. A health and nutrition education interactive session MHHNE of 40 minutes was delivered to respondents and were asked to fill the questionnaire again. Pre and Post intervention data collected through the questionnaire was analysed. Descriptive statistics (Number and percentages) were calculated. MHHNE was successful in improving the knowledge of the participants in the domains of nutrition .The four domains "Importance of enough sleep", "water'/'less stress" and "reducing junkfood", to reduce PMS awareness of the participants was good. The 2 domains that need more effort to change their knowledge and practice are "Cause for anaemia", and "the importance of eating nuts and seeds". MHHNE to great extent was successful to improve the overall knowledge of mentioned domains in adolescent girls.

Effect of Dietary Intervention in Patients with CKD on Hemodialysis

2021-06-04T09:48:54+0530

Background: Chronic Kidney Disease (CKD) is becoming a major global health concern, with growing incidence and prevalence rates around the world. Patients with End Stage Renal Disease (ESRD) are required to undergo longterm Hemodialysis. Nutrition plays a vital role in the management of ESRD Patients undergoing Hemodialysis. Diet is an important part of the treatment plan along with medications. The elements of the renal diet include obtaining adequate calories and protein while limiting certain nutrients such as Sodium, Potassium and Phosphorus. Protein requirements are higher during dialysis due to loss of proteins and amino acids lowered by dialysis,. Studies suggest that a Dietary Protein Intake(DPI) of about 1.2g/kg/d is necessary to ensure neutral or positive nitrogen balance in most clinically stable MHD patients. Dietary Intervention, like the protein sources coming from all high biological values (HBV) which include milk protein isolate/or concentrate, whey protein concentrate etc. is needed to improve their nutritional status. Sodium and fluid intake must be strictly controlled. These recommendations tend to be individualized for each patient based on fluid gains between dialysis treatments, blood pressure control and residual renal function. By reducing the Sodium intake, the thirst sensation is decreased which may improve compliance with fluid restriction and reduce Inter Dialytic Weight Gain(IDWG). The ESPEN recommendations are 1.8-2.5g/day for sodium, forfluid-1000 ml plus urine volume. Objective: To Study The Effect Of Nutrition Intervention In The Renal Parameters In Patients With Ckd On Hemodialysis. Methodology: The Study Was Conducted On 60 Patients From The Hemodialysis Unit Of Svs Medical College Hospital (svsmch), Mahabubnagar. Svsmch Is A 1000 Bedded Hospital. Age Of The Subjects Varies From 20 Years To 60 Years Of Both Genders. All Cases Had Clinical And Laboratory Evidence Of Chronic Kidney Disease. Specific Questionnaires Were Prepared And Used To Collect Medical, Dietary History And Knowledge Of The Patients On Food & Fluid Restriction. The Data Thus Collected Was Computerized In A Specific Program Developed On Microsoft Excel 2007 Software. The Database So Prepared Was Analyzed With The Help Of Statistical Analysis, T Test, P Test And The Results Were Transferred To Predesigned Classified Tables, Bar Diagrams And Pie Diagrams Prepared According To The Aims And Objectives Of The Study. Results: It Was Found That There Was No Insignificant Difference Between Control And Experimental Groups Before Nutritional Intervention (p>0.05). The Obtained Data Showed That The Mean Value Of Creatinine After The Nutrition Education Program In Experimental Group Was Significantly (p<0.05) Decreased Than Before Nutrition Education Program Represented (7.5433+1.7335mg/dl Vs 10.2900+1.9876mg/dl) Whereas Other Biochemical Parameters Show Insignificant Change After The Nutrition Education Program. Results Also Show Prevalence Of Hemodialysis Is More At The Age Of 51 + Years. The Number Of Male Received Hemodialysis Was Higherthan Female, Conclusion: The Above Parameters Indicate That There Is An Urgent Need For Dietary Intervention Using Nutrition Education Program For Improving Knowledge And Skills In Nutritional Practices Of Hemodialysis Patients Towards Their Disease And Dietary Management To Improve Their Nutritional Status Which Includes Weight Recording, Diet, Exercises And Lifestyle Changes. Therefore Nutritional Counseling By Qualified Dieticians Should Be Mandatory In Renal Units As Part Of The Medical Therapy Management To The Nutritional Status Of Hd Patients.