Browsing by Author "Thilagavathy, S"

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    DEVELOPMENT OF INDIGENOUS FIBER RICH BREAKFAST RECIPES FOR CARDIOVASCULAR PATIENTS
    (2012) Thilagavathy, S
    To combat lifestyle diseases a balanced diet and healthy regime including exercise is the need of the hour. An interview schedule was formulated to elicit information on socio economic status and dietary pattern of the cardio vascular patient^ ' Three different combinations of fibre rich mix were formulated, combination Cl consisting of v/hole wheat flour, defatted soy Hour, green gram dal and lotus stem, combination C2 consisting c l'wheat flour, defatted soy flour, horse gram, and agathi leaves, combinationCl consisting of v.hc'e wheat Hour, defatred soy, black, gram and curry leaves. These mixes were incorporated into 10 breaki'a,! reep.-s at proportions of 20 percent, 25 percent and 30 percent along with other ingredients. Tlte recipes were standardized and the best recipes were chosen for nutrient analysis. The cost eiTectiveness of the formulated mix was calculated. Nutrition education was imparted to selected 30 cardiovascular patients using a booklet The findings of the study indicated that majority of cardiovascular patients were male and non vegetarians In regard to consumption of fibre rich food 64 percent and 57 percent of the subjects consume vegetables and fruits daily. Forty three per cent of them have the habit of skipping meals and 18 of them skip their breakfast weekly twice. It was revealed that idly (97 percent) was the most frequently consumed breakfast food by the selected subjects. Among the 10 recipes and its 90 variations tried out. five recipes which obtained top score were pancake (ClVI). Broken wheat upma (C2V1), kolukattai (Cl VI). Dosa (C3V3). Idiyappam (C2V2). And they are rich fr; fibre and low in fat and calorie. The formulated mix had a shelf life of 90 days and was cost effective at household level. Nutrition education imparted was effective and helped them in continued preparation of the mixes and recipes. A blend of commonly used hypolipedemic foods in dilTerent combinations and variations incorporated into breakfast recipes were acceptable.
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    EFFECT OF SUPPLEMENTATION OF SPIRULINA INCORPORATED NUTRIENT DENSE BALL TO THE SELECTED ADOLESCENT GIRLS (13-15) YEARS
    (2014) Thilagavathy, S
    Globally, iron deficiency anemia affects 4 to 5 billion people. In India it is a major public health problem among preschoolers, adolescent girls, pregnant and lactating women. The overall prevalence o f anemia among 1 2 - 1 4 years adolescent girls is 69 percent and for older adolescent girls (15-17 years) it is around 70 percent. Malnutrition and other micronutrient deficiency can be alleviated by dietary modification and other supplementation. Supplementation o f foods rich in nutrients is cost effective and a sustainable solution. It plays a major role in improying the diet and meeting the micronutrient needs o f the population. Spirulina- blue green algae are a food supplement combining proteins, vitamins, iron and many other micronutrients that the human body needs. Spirulina is a low fat, low calorie, cholesterol free source o f easily digestible vegetable protein containing all the essential amino acids. The study was carried out to assess the nutritional status o f adolescent girls and study the impact o f supplementation.
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    THE GLYCEMIC INDEX - A SCIENCE BASED DIET
    (2012) Thilagavathy, S
    Lifestyle diseases, like coronary disorders, high blood pressure, diabetes or obesity cause the predominant part of all the mortality worldwide as countries become more industrialized.. More importantly, they are potentially preventable and can be lowered by modifications in diet with low glycemic index foods,and changes in lifestyle and environment. Foods containing carbohydrates that are quickly digested have the highest glycemic index, since the blood sugar response is fast and high. Slowly digested carbohydrates have a low glycemic index, since they release glucose gradually into the bloodstream. A healthy low Gl diet is easily able to achieve these goals, perhaps better than other dietary interventions. Low Gl diet can achieve greater reduction in blood pressure, increase the body’s sensitivity to insulin, improve diabetes control, reduce the risk of heart disease, and reduce blood cholesterol level, reduction in weight. Low Gl foods, , delay hunger and help the body burn more fat and less muscle by increasing satiety or fullness after eating, low Gl foods help reduce the calories consumed later in the day and reduce postprandial blood glucose levels, the beneficial role for low Gl diets by reducing oxidative damage, thereby lowering heart disease risk.
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    Pevalance of Diabetes Mellitus Among the Employees of Tamil Nadu State Transport Corporation and Development of High Fibre Recipes for Diabetic Employees
    (2013) Thilagavathy, S; Vasanthamani, G
    The erratic dietary pattern of transport employees coupled with the frenzied pace of work makes the transport employees prone to getting diabetes mellitus along with many other chronic illnesses. Acontrolled dietary pattern along with adequate awareness of the importance of healthy lifestyle would enable them to manage the illness in a better manner. 9204 employees are engaged in different sectors of Tamil Nadu State Transport Corporation (TNSTC), Coimbatore division were selected and subjected to random blood glucose examination. Those who had random blood glucose level of more than 140mg/dl were selected and their lifestyle pattern was studied, and imparted diet counseling. For development of high fibre recipes, four legumes namely Bengal gram (Cicer arietinum). Green gram {Phaseolus aureus roxb.), Horse gram {Dolichos biflorus) and Dry peas {Pisum sativum) were sprouted, dried and powdered. These sprouted powders were incorporated at the level of20,40, and 60 percent in the common South Indian breakfast recipes namely dosai, adai, pittu and kozukattai and standardized. Glycemic index of these recipes were assessed by feeding the developed recipes to 120 nondiabetics. The glycemic index of the sprout powder incorporated high fibre recipes was lower than that of the standard recipes.
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    Pevalance of Diabetes Mellitus Among the Employees of Tamil Nadu State Transport Corporation and Development of High Fibre Recipes for Diabetic Employees
    (2013) Thilagavathy, S; Vasanthamani, G
    The erratic dietary pattern of transport employees coupled with the frenzied pace of work makes the transport employees prone to getting diabetes mellitus along with many other chronic illnesses. A controlled dietary pattern along with adequate awareness of the importance of healthy lifestyle would enable them to manage the illness in a better manner. 9204 employees are engaged in different sectors of Tamil Nadu State Transport Corporation (TNSTC), Coimbatore division were selected and subjected to random blood glucose examination. Those who had random blood glucose level of more than 140mg/dl were selected and their lifestyle pattern was studied, and imparted diet counseling. For development of high fibre recipes, four legumes namely Bengal gram {Cicer arietinum). Green gram {Phaseolus aureus roxh.). Horse gram {Doliclios bijlonts) and Dry peas (Pisum sativum) were sprouted, dried and powdered. These sprouted powders were incorporated at the level of 20,40, and 60 percent in the common South Indian breakfast recipes namely dosai, adai, pittu and kozukattai and standardized. Glycemic index of these recipes were assessed by feeding the developed recipes to 120 nondiabetics. The glycemic index of the sprout powder incorporated high fibre recipes was lower than that of the standard recipes.