Browsing by Author "Thilagamani, S"

Now showing 1 - 20 of 35
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    Adoption of intervention strategies for high cardiac risk for women
    (2011) Thilagamani, S
    Modem day changes in dietary and life style pattern are common causes for lifestyle disorders especially cardiovascular disease. Cardiovascular disease represents an enormous, medial, social and economic burden to the public. Rising affluence has modified the dietary pattern characteristics by increased consumption of fat, junk foods and physical inactivity which are directly related to health disorders. This study was undertaken with the objective to study the impact of intervention namely diet and regular physical activity among the women especially young between 20 and 40 years with high risk for cardiovascular diseases. The intervention was with a diet supplement and regular physical activity for the period of six months and was evaluated with the changes in the Body Mass Index, Waist Hip Ratio and lipid profile at pre and post intervention.
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    Awareness on Trans fats among selected Food Service Operators
    (2013) Thilagamani, S
    In recent years, there has been a marked increase in the rates o f obesity in countries such as India. This is attributed to unhealthy lifestyle practices associated with intake o f foods higher in fat and refined carbohydrates. Food options, choices and eating behaviours are influenced by a complex number o f factors including the nationality, culture, community, family and the individual’s food likes and dislikes and are affected by global attributes. Industrially produced transfats are formed during partial hydrogenation and could be as high as 50 to 60 per cent o f total fat content. Growing concerns are about the potential health effects of trans fatty acids particularly those derived from vanaspathi, margarine, desi ghee and butter. Commercially fried, processed ready to eat bakery foods are potential source of transfats. Hence the study was undertaken with the objective to assess the awareness on trans fat among the food service operators and to standardise the trans fat free recipes to be used at food service operations. A total o f four commercial food service operations were selected at Coimbatore, Tamil Nadu by Judgement sampling. The selected food service operations were observed at various functional areas namely purchasing, receiving, storage, preparation and service areas with a checklist to elicit details from the selected food service operations. The ten commonly consumed and most preferred foods by the customers with trans fa t like donuts, biscuits, pastries, chocolate, cakes, french fries, fried chicken, cookies and potato chips were chosen and the procedure adopted for production were studied. And these recipes were reformulated to make trans fat free recipes. All the recipes were standardised using olive oil instead of vanaspathi, margarine or butter. These products were standardised and was statistically interpreted using the't’ test to find the difference in the nutritive value for energy and fat o f the recipes. The recipes on making trans fa t free showed a positive significance revealing the reduced energy and fa t content. With mushrooming of food service operations and increased eating out pattern, it will be a mutual benefit to the food service operators and the customers in promotion of quality living.
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    Consumption Pattern of Dietary Fibre Among Women With Risk Cardiovascular Disease
    (2017) Thilagamani, S
    Cardiovascular diseases have no geographic and disease boundaries. They are iife threatening and are responsible for il1 health and death in many countries especially in India. Cardiovascular disease is the most common death in \,vomen due to sedentary life style and unhealthv dietary habits. Healthier food choices with more fibre, micronutrients from fruits especially the seasonal fruits will certainly benefit the population from the burden of lifestyle disorders. Simple lifestyie modifications with physical activity will pave way for better promotion in health of the women and thereby heart health. In order to fulfil the objective, a total of 165 aduits comprising housewives and working women were chosen. Hence the present study was undertaken to observe the intake of dietary fat and fibre and their impact on the risk for cardiovascular disease. The details regarding baseline data of the study participants, anthropometric, lipid profile, dietary pattern and lifestyle practices were assessed for risk of cardiovascular disease using Health Risk Assessment Index. Health Education on diet and lifestyle modification were imparted to all high risk women with interactive aids such as chart, power point, pamphlet and demonstration of healthy food choices for healthy heart. A total of 77 women with risk for cardiovascular diseases were included for imparting health education. Health profile of the women was assessed using mean nutrient intake from24 hour food recall for 3 consecutive days, quantitative food frequency method and lipid profile examination at pre and post education. The Iipid levels n'ere statistically analysed for comparison betu'een the difference among women at pre and post education. The study revealed that the lipid fractions decreased although it was not statistically significant. There was a gradual reduction in fat intake from 38 g at pre education to 22 g at post education.
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    CUSTOMER PROFILE AND VIEWS OF THE SELECTED AMMA UNAVAGAM IN COIMBATORE AND CHENNAI
    (2014) Thilagamani, S
    Tke \W orU economy is more integrated with faster communication and henceforth diet transition is more inevitable. This study expresses the views of the customers on the budget canteen amma unavagam, which is a food subsidization programme enacted by the Government of Tamil Nadu. The study was undertaken w ith the objective to elicit opinion from customers on the quahty, quantity, pricing and hospitality at the food service in Coimbatore and Chennai. A total of 400 customers in Coimbatore and Chennai were approached to elicit the demographic profile and views on quality of the food service with a questionnaire. Customers showed a high level of satisfaction to the subsidized food service as it tracks the development of Below Poverty Line Population groups. Customers also offered suggestions that would help tire growth of the food service with greater customer satisfaction.
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    Development of Healthy Vegetable Candy Sheets For Underweight Children
    (2022-05) Lavaniya, K; Thilagamani, S
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    Development of Noodles with the Indigenous Indian Rice
    (2022-05) Thahmina, K N; Thilagamani, S
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    Energy Management in Commercial Food Service Operations
    (2017) Thilagamani, S
    Asia has experienced the world's fastest economic growth, accompanied by rapid urbanisation. This remarkable growth has led to twin energy challenges namely sustainability and energy security and this study explores the possible energy conservation methods in the selected food service operations and hence the study was undertaken with objectives to study the different types of energy used in selected food service operations, assess the renewable and non renewable resources used in various sections of the food service operations and develop the various energy conservation methods adopted at food service operations. A total of five food service operations with three commercial and two non- commercial food service operations at Coimbatore were selected for the study. An energy audit programme was conducted for three sessions at each food service to understand the existing pattern in energy management using a checklist. Based on the results of the energy audit, the guidelines were planned and implemented for two days at each food service operation using flash cards, power point presentation and face to face to discussions. A total of forty employees with eight from each food service operations were deputed to participate in the programme. The energy management programmes planned and implemented to the selected Commercial Food Service Operations and Non Commercial Food Service Operations when interpreted with statistical 't' test a significant improvement at five percent levels both at the selected Commercial Food Service Operations and Non Commercial Food Service Operations.
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    ENERGY MANAGEMENT IN SELECTED COMMERCIAL AND NON COMMERCIAL FOOD SERYICE OPERATIONS
    (2012) Thilagamani, S
    Energy Management is the practice of controlling procedures, operations and equipment that contribute to the energy use, comprising electricity, gas, water and other natural resources. Educating the management and the employees of the food service operations about the energy crisis, the methods of energy conservation, adoption of energy efficient equipments, waste to energy and energy from waste techniques for the development of pollution free environment will enhance the energy management practices. Energy conservation practices in business practice will help to fight the energy crises and save the energy and environment for the future generation.
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    Food Choices and Health Profile of Preteens
    (2017-04) Savitha, M; Thilagamani, S
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    Food Choices and Health Profile of Preteens
    (2017) Thilagamani, S
    Food choices among children are too drastic and can be changed to healthy choices at the earlier ages. Dietary and food choices, lifestyle and behavioral pattern are important factors for the health and wellbeing of the preteens. Healthy and balanced diet plan with an active life style pattern plays a strong foundation and ensure the quality life of the Preteens. A total of 259 preteens in the age group of 11 and 12 studying in classes VI and VII were involved from both rural and urban schools for the health education. In order to create awareness among the study participants, interactive aids were used such as lecture, power point highlighting the importance of healthy food choices, importance of proper hygiene and sanitation and good life style practices. In addition to the health education to preteens, data on education to parents, teachers were also assessed with checklist for variations in Knowledge, Attitude and Practice and was statistically analysed as a part of health and food choices of preteens with parents and teachers.
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    Food Choices by the During Dine Outs Customers
    (2018) Thilagamani, S
    The world economy is more integrated with faster communication and hence forth, diet transition is more inevitable. Globalisation has played an enormous role in the transformation of food consumption pattern of the population. The changes in eating patterns especially with foods eaten outside home have resulted in major changes in the nutrient composition of the diet. Hence the study was undertaken to know the food choices by the customers while dinin I out at the eateries . A total of 500 customers were selected from the selected food service operations in Coimbatore. A well designed questionnaire comprising the demographic details of customers/ name/ age/ sex, occupation, address, monthly income, food consumption details such as frequency of dining out, preference of food while dining out namely steamed, boiled, grilled, fast, fried or baked foods were elicited. The amount spent per dine out of the customer and types of eatery visited were studied. On the basis of the details elicited education on healthy food choices at eateries were given.
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