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dc.description.abstractSpecific Objectives: newlineand#61623; Assess the consumption pattern of the regional diets by the households of selected newlinedistricts in Tamil Nadu newlineand#61623; Evaluate the nutrient potentials of the regional diets newlineand#61623; Assess the in-vitro bioaccessibility of iron and zinc from the regional diets newlineand#61623; Assess the in-vivo bioavailability of iron and zinc from the Ready To Eat (RTE) newlinefood among adolescent girls. newlineii) Methodology : newlineThe present study was a community based cross sectional survey, carried out in the newlinehouseholds of four districts of Tamil Nadu namely Chennai, Trichy, Coimbatore and newlineKanyakumari. Households were selected based on adopting multi stage random sampling newlineprocedure and data on food consumption pattern, regional diets and convenience foods were newlineelicited. newlineThe study involves 5 stages In Phase I, consumption pattern of regional diets from newlinehouseholds of selected districts of Tamil Nadu were carried out by a community based survey newlineusing structured interview schedule and food frequency to collect data on the socio-economic newlinebackground, frequency of food consumption pattern, regional diets prepared and consumed by the newlinehouseholds during various occasions, cooking practices followed in the preparation of foods and newlineto collect recipes of various food preparations. newlineIn Phase II, nutritional evaluation of the regional diets and convenience foods were carried. newlineFrom the 427 households surveyed among the four districts, the commonly consumed regional newlinediets were identified and were subjected to nutritional evaluation for total iron and zinc content as newlineper the AOAC procedure. newlineIn Phase III, the in- vitro bioaccessibility of iron and zinc from regional diets were assessed newlineby in vitro method of Luten et al (1996) and by atomic absorption spectrophotometer. newlineIn Phase IV, a bioavailable ready to eat iron rich food supplement was formulated. Four newlinevariations were developed of the food was developed. The ingredients were malted bajra (pearl newlinemillet), green gram, roasted Bengal gram, ground nut in the ratio 65:20:10:5 g respectively.
dc.format.extent212 p.
dc.titleBioavailability of iron and zinc from regional diets
dc.creator.researcherShunmukha Priya S
dc.subject.keywordMicronutrient malnutrition
dc.subject.keywordin vitro bioaccessibility
dc.subject.keywordfood consumption pattern
dc.subject.keywordnutrition education
dc.contributor.guideKowsalya, S
dc.publisher.universityAvinashilingam Deemed University For Women
dc.publisher.institutionDepartment of Food Science and Nutrition
dc.format.dimensions210 x 290 mm
Appears in Departments:Department of Food Science and Nutrition

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01_title.pdfAttached File136.55 kBAdobe PDFView/Open
02_certificate.pdf140.96 kBAdobe PDFView/Open
03_acknowledgement.pdf148.41 kBAdobe PDFView/Open
04_content.pdf143.08 kBAdobe PDFView/Open
05_list of tables,figures,plates and appendix.pdf156.45 kBAdobe PDFView/Open
06_chapter 1.pdf151.75 kBAdobe PDFView/Open
07_chapter 2.pdf490.21 kBAdobe PDFView/Open
08_chapter 3.pdf6.73 MBAdobe PDFView/Open
09_chapter 4.pdf2.34 MBAdobe PDFView/Open
10_chapter 5.pdf1.87 MBAdobe PDFView/Open
11_references.pdf197.83 kBAdobe PDFView/Open
12_appendices.pdf336.22 kBAdobe PDFView/Open

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