Aruna Narayanan | PSG COLLEGE OF ARTS AND SCIENCE (original) (raw)

Papers by Aruna Narayanan

Iron deficiency and resultant anaemia are widely prevalent and recognized public health problems ... more Iron deficiency and resultant anaemia are widely prevalent and recognized public health problems in India. Effective nutrition interventions are available to prevent micronutrient deficiency and their consequences. Food fortification is a major cost effective and sustainable solution. It plays a major role in improving the diet and meeting the micronutrient needs of the population. Indian eating habits have undergone a remarkable change in the last decade. Teenagers and young professionals who form a sizeable chunk of the population prefer to choose fast foods due to convenience and easy availability. In this scenario there is an urgent need to enhance the micro-nutritional quality of these foods, which are otherwise rich in fat and carbohydrates. Fortification and enrichment of bakery products is an emerging area of interest for the industry.

The Indian journal of nutrition and dietetics, 2007

Micronutrient malnutrition, a term commonly used to refer to vitamin and mineral nutritional defi... more Micronutrient malnutrition, a term commonly used to refer to vitamin and mineral nutritional deficiencies affect almost two billion people worldwide or approximately one third of the human race. The problem of malnutrition encompasses a broad spectrum of deficiencies, of which the most devastating is the deficiency of one or more of the three micro nutrients namely iron, vitamin A and iodine. Nutritional or iron deficiency anaemia is a pathological condition in which the level of haemoglobin in the blood, the haematocrit or the number of red blood cells become abnormally low. India has the highest prevalence of iron deficiency anaemia in the world. More than 320 million people in India suffer from iron deficiency anaemia of which 50 per cent are adolescent girls.

The Indian journal of nutrition and dietetics, 2013

A fruit is the ripened seed-bearing part of a plant which is sweet smelling, fleshy and edible. I... more A fruit is the ripened seed-bearing part of a plant which is sweet smelling, fleshy and edible. It may or may not contain seeds. It is well recognized that fruits are important components of a healthy diet and they are excellent sources of antioxidants. Antioxidants are substances which are both nutrients, namely vitamins E and C, carotene, selenium and non-nutrients, namely plant phenols, flavonoids, coumarins, benzyl isothiocyanates, caffeic, gallic and ellagic acids, some enzymes like superoxide dismutases and catalase. These antioxidants reduce the adverse effects of reactive oxygen species and nitrogen species that are generated during physiological or pathological conditions and the resultant oxidant damage. Scientific experiments have established that fruit consumption could help to prevent a wide range of diseases. Epidemiological data support their protective effect against several types of chronic disorders, cancers and diseases. Insufficient intake of fruits is one of the...

Iron deficiency anaemia is one of the micronutrient nutrient deficiency diseases wide spr ead glo... more Iron deficiency anaemia is one of the micronutrient nutrient deficiency diseases wide spr ead globally. Biofortification of staple foods play a critical role in alleviating micronutrient malnutrition. Biofortifie d pearl millet (BPM) offers a novel, yet practical solution to combat anaemia in millet-consuming communities of India. Aim: To compare the nutritional value of BPM and to examine the effect of germination on nutrient content of the same. Methods: Nutrients (moisture, ash, protein, fat, calcium, i ron, zinc); anti-nutrients (phytate & tannin) content were estimated per standard AOAC procedures; carbohydrat e (difference method) and energy (factorial method) were calculated. Results: A significant difference (p<0.05) was observed in moisture, protein, carbohydrate, ash, d ietary fibre, iron, phytate (Proagro-9444; DHANSHAKTI and ICMH-1201), fat (Proagro-9444 and DHANSHAKTI), acid insoluble ash, zinc and calcium (DHANSHAKTI and ICMH1201) in the selected cultivars. Germinat...

The Indian journal of nutrition and dietetics, 2013

Diabetes mellitus is characterized by hyperglycemia and disturbance of carbohydrate, fat and prot... more Diabetes mellitus is characterized by hyperglycemia and disturbance of carbohydrate, fat and protein metabolism that are associated with absolute or relative deficiency in insulin action and/or insulin secretion. Diabetes mellitus has become a major public health problem across the world and associated with enormous personal, social and economic burden. The worldwide prevalence of diabetes, for all age groups, was estimated to be 2.8 per cent in 2000 and is predicted to be 4.4 per cent in 2030. The International Diabetes Federation estimates that currently 285 million people around the world have diabetes mellitus which is expected to rise to 438 million within 20 years. Each year a further seven million people will develop diabetes mellitus.

A pasta also known as extruded product is defined unieavened dough formed from a iiquid (eggs and... more A pasta also known as extruded product is defined unieavened dough formed from a iiquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and forced through small cylinders/pipes and into tubes, ribbons and other shapes. The different varieties are solid rods (spaghetti and vermicelli), tubular (macroni, zitonl, fovantini and maccaroncelll), sheets (lasangna ) and granules/shreds (farfals).

European Journal of Nutrition & Food Safety, 2015

Lotus stem powder and carrot powder were incorporated at three levels viz 15 20 and 25 percent in... more Lotus stem powder and carrot powder were incorporated at three levels viz 15 20 and 25 percent in both chocolate cake (LSCK) and orange cake (CAOR). A standard chocolate and orange cake were prepared as control as per the standard

Introduction Adolescents account for one-fifth of the world’s population and in India they accoun... more Introduction Adolescents account for one-fifth of the world’s population and in India they account for 22.8 percent of the total population [1, 2]. Adolescent girls in India suffer from gross nutritional inadequacies. The global prevalence of micronutrient deficiency often called “hidden hunger” is estimated to be about two billion. The most viable manifestation of nutritional deficiency is the high prevalence of iron deficiency anemia [3, 4]. Anemia among rural girls of Tamil Nadu is also high as in other parts of India. The pre-pregnancy anemic status of adolescent girls is crucial and has long term intergenerational consequences. The long standing iron deficiency among adolescent girls worsens with pregnancy and this result in obstetric risks and reproductive failures such as miscarriage, still birth, premature babies, low birth weight, prenatal and maternal mortality rate. Most women who develop anemia in less developed countries are not consuming enough iron-rich foods or are e...

Adolescence is a particularly unique dynamic period in life because it is the "second and la... more Adolescence is a particularly unique dynamic period in life because it is the "second and last growth spurt" in the life of human beings. The adolescence is considered especially vulnerable nutritionally for several reasons. First, there is an increased demand for nutrients related to the dramatic increase in physical growth and development. Second, the change of lifestyle and food habits of adolescents affects both nutrient intake and meals. Third, there are special nutrient needs associated with participation in sports, development of an eating disorder, and other situations common to adolescents.

The Indian journal of nutrition and dietetics, 2013

Food security is nothing but making ample quantities of vital nutrients available to everyone thr... more Food security is nothing but making ample quantities of vital nutrients available to everyone throughout the year. After green revolution, top priority was awarded to rice and wheat. Hundreds of high-yield varieties were introduced by agricultural research centres. At the same time; not much priority was given for growing millets. Now climate change such as less rain, more heat, reduced water availability and increased malnutrition has enforced both agriculturist and nutritionist to shift their focus on millets.

International Journal of Scientific and Research Publications (IJSRP)

International Journal of pharma and Bio Sciences

Adolescent girls in India suffer from gross nutritional inadequacies however data on the nutritio... more Adolescent girls in India suffer from gross nutritional inadequacies however data on the nutritional profile of adolescents girls of Vaniyambadi are scanty. Hence this study aims to assess the current nutritional status of these girls, as this will help to plan an interventional program in future. Duration of the study was three months, in which survey method was implemented. Eight hundred adolescent girls (16 and 20 years) volunteered for the study. Anthropometric measurements, Clinical assessment, and nutrition education were done. SPSS (version 9) was used to analyze the data. The mean height, weight and body mass index of the selected girls ranged from 151.0±9.61 (16 years) to 153.2± 6.25cms (17 years), 43.6±6.87 (16years) to 46.9 ±7.72kg (20 years) and 19.02±1.31 (16 years) to 20.14 ±3.33 (20 years) respectively. Adolescents with BMI values of less than 18.5 were considered to be suffering from Chronic Energy Deficiency CED), while 61.8 percent of the participants of the current study could be categorized as normal and none of the respondents of the study were obese. The nutritional knowledge score of the selected adolescent girls improved at the end of the nutrition education programme. Most of the adolescent girls of the present investigation were undernourished.

The Indian journal of nutrition and dietetics, 2007

The Indian journal of nutrition and dietetics, 2013

European Journal of Nutrition & Food Safety, 2015

The Indian journal of nutrition and dietetics, 2013

International Journal of Scientific and Research Publications (IJSRP)

International Journal of pharma and Bio Sciences

Objectives: This study aims to use the underutilised millets that are drought resistant, less wat... more Objectives: This study aims to use the underutilised millets that are drought resistant, less water intensive but highly nutritious to address this problem. Methods: Pearl (Pennisetum glaucum), Finger (Eleusine coracona), & Barnyard Millet (Echinochloa spp) were used to formulate M-A (40, 20, 40), MM-B (40, 15, 45) and MM-C (45, 10, 45), analysed for nutrient content & incorporated in Onion pakoda & Kara Sev at 10, 15 and 20%. Mixes were made into porridges. Organoleptic evaluation was done on a five point scale. Iron bioavailability was determined. Results: Millet mixes A, B and C had 436, 430, 455 kcal respectively. The protein (14.2 gm%), minerals (2.8 gm%) and fibre (1.2 gm%) content of millet mix-C were highe. The calcium and iron content of MM-A, B and C was 64 & 5.12, 61.2 & 5.0 and 124 & 6.0 mg/gm% respectively. Porridge made with MM-B was highly acceptable (83%) with 75 Kcal, 2.99 g of protein and 3.247 mg of Iron per 100 gm .Onion Pakoda (90%) and Kara Sev (82%) with 20% MM-A were best acceptable. Energy, Protein & Iron content of Onion Pakoda and Kara Sev were 410 & 520 kcal, 7.46 & 9.05 gm% & 2.33 & 3.76 mg/gm%. Porridge, Sev and Onion Pakoda had 8.79, 16.15 and 23.91% acid ionisable iron& 20.03, 34.78 and 35.27% of acid ionisable iron & 20.03, 34.78 and 35.27% of acid soluble iron. Conclusions: Millet mixes can be used in traditional Indian foods to increase their iron content.

Introduction: Micronutrient malnutrition affects almost two billion people worldwide and food for... more Introduction: Micronutrient malnutrition affects almost two billion people worldwide and food fortification is considered as a major cost effective and sustainable solution. Aims: To enhance the micronutrient content of cakes by food fortification using locally available, under exploited, but nutritionally rich indigenous food fortificants. Methodology: Lotus stem and Carrots were chosen as food fortificants. The nutrient analysis of the fortificants was carried out. Lotus stem powder (LS) and carrot powder (CA) were incorporated individually (15, 20, and 25 percent) as well as in mixed form (MF) (2:1, 1:1, 1:2.) in Chocolate (CH) and Orange cake , and quality parameters. Results: Lotus stem powder had iron (80mg/100g), (543 µg/100g), and fibre (31.6 g/100g). Carrot powder had iron (5 mg/100g), carotene (6875 µg/100g), and fibre (1.46g/100g). Among all the variations LSCK 2 (84.5 percent), CAOR 1 (84 percent), MFCK 1 (88 percent), and MFOR 1 (87.3 percent)

Introduction: Foods that are prepared & served quickly are called fast-foods. Nutritional factors... more Introduction: Foods that are prepared & served quickly are called fast-foods. Nutritional factors inherent to fast foods are low levels of dietary fibre, high energy density, high fat content & high sugar content. There is an urgent need to enhance the micro nutritional quality of these foods which are otherwise rich in fat and carbohydrates. “Value Addition of fast foods” was done with the following objectives:
 To assess the popularity of fast foods among teenagers.
 To test the acceptability & to enhance the nutritional value of selected fast foods.
Materials & method: Two questionnaires were formulated to elicit information on fast foods from the student volunteers & “fast-food outlet owners”. 100 college students & 100 fast food outlets were selected from Coimbatore City. Data were collected from college students & the Fast Food outlet owners. Fast foods that were ranked 1st, 2nd & 3rd by the participants were selected for value addition & further analysis. Value-added fast foods viz., cutlet, samosa, puri, bhel puri, masala puri were prepared & kept along with the standard for sensory evaluation by a panel of judges with a score card developed exclusively for each recipe on a five point scale. Carbohydrates, protein & fat content of the five selected fast foods were calculated. Calcium, iron, phosphorus & vitamin C were analysed before & after value addition. Results & discussion: 53, 50, 49 & 47% of the students opined that fast foods are tasty, gives variety, easily available & simple to prepare respectively. 55 & 41% preferred chaat items & fried items respectively. 42 & 25% of the students ate fast food occasionally & weekly once respectively. 80% students preferred evening time to consume fast foods. 56 & 41% favoured bakeries & standard outlets respectively for fast food consumption. 47% students experienced stomach pain with fast food consumption. 83% felt that fast foods are nutrient deficient. 76% of the outlets sell chaat items and had highest sales in masala puri, bhel puri, mushroom manchurian. 60% of the outlets sold noodles & cutlet from 7 to 9 pm. 38 & 30% outlets sold cutlet & samosa from 3 to 5 pm. 76% outlets sold bhel puri, masala puri & mushroom manchurian from 7to 9 pm. Value-added bhel puri (4.55 ± 0.51) scored more than the standard (4.2 ± 0.7) for its taste. Standard cutlet scored 4.55 for texture & taste while value-added scored 4.7 ± 0.47 & 4.4 ± 0.6 respectively. The percentage score for value-added and standard samosa for colour and appearance is 95 & 92 % respectively. 86 & 87 are the percentage scores for overall acceptability for both value-added & standard samosa. The overall acceptability score for standard & value-added puri was 4.35 ± 0.49 (87%). All organoleptic characteristics are better for the value-added masala puri than the standard. On value addition; increase in protein content was seen from 1.5g (bhel puri) to 6.9g (samosa). There was five times increase in the calcium content of cutlet (80mg/100g) & puri (160mg/100g) on value addition. The iron content of selected recipes enhanced by 9.5mg (samosa, cutlet) to 20mg (puri) on value addition.