Investigations were made on “The Best Use of Kokum (GarciniaIndica) Fruit as RTS Beverage and Fruit Bar”. RTS (Ready-to Serve) Beverage and Fruit Bar were formulated, packed and quality parameters were assessed during different periods of storage up to 75 days. The storage stability of RTS beverage and fruit barwas good with respect to flavour and consistency. The percent reduction in Anthocyanin content was 19.66% in RTS beverage while 23.87% in fruit bar at the end of 75days storage. The loss in Hydroxycitric acid (HCA)content was 18.85% in fruit bar and 21.43% in RTS beverage. No Significant change observed in TSS, pH and Ash value for RTS beverage during storage. There was gain in total sugar content of RTS beverage 3.32% and0.78% in case of fruit bar. There was loss in calcium content of the fruit bar about 6%. The microbial load of RTS beverage and fruit bar were under the limit at the end of 75 days. Hence, the prepared preserved products were safe and fit for consumption. Product provides bothnutritional, photochemical benefits to human population.

Type 2 diabetes effects functioning and well being,thus impacting quality of life. The study assessed, analysed, captured the Treatment Burden among Type 2 Diabetics taking medication orally, injectably and through both the modes; and explored, assessed and compared the demographic and lifestyle factors. 400 diabetics with males and females ratio of 50:50 from OPD Endocrinology of Post Graduate Institute of Medical Research, Chandigarh, India were assessed. A self designed and diabetes specific validated questionnaire on Treatment Burden were used. Study revealed that respondents taking medication injectably had higher treatment burden as it increased anxiousness of pain. Females taking medication orally and through both the modes sufferedhigher burden as compared to males. Education showed direct correlation to treatment burden as burden increased with education among respondents taking medication orally and injectably. Treatment burden was highest among respondents of 30-59 years taking medication orallyand injectably. Newly detected diabetics taking medication orally felt maximum burden. Irrespective of mode of medication, respondents sleeping less than 7 hoursand watching television for more than 2 hours per day had higher treatment burden. Quality of life influenced self care activities. A multidisciplinary approach in healthcare is essential for improvement their qualityof life.

Asians have an unusual high tendency to develop metabolic syndrome and coronary heart disease; important determinants of both these non communicable diseases are insulin resistance and clustering of other proatherogenic factors. These diseases are escalating due to marked shift in life style in Asian countries caused by economic growth, affluence, urbanization and dietary westernization. The present study was done to assess the association of metabolic syndrome, diet and physical activity in 1500 urban adults. Anthropometric measurements were taken and blood pressure was measured. Blood lipid profile and blood glucose levels were assessed. Both quantitative as well as qualitative data related to diet and lifestyle was collected from the subjects. Dietary intake was determined by 24 hour recall method and food frequency questionnaire. Physical activity assessment was done by a suitable structured questionnaire. The results reviled that by NCEP (ATP III) criteria, 750 subjects (44.9% males and 55.1% females) with metabolic syndrome (MS) and 750 non-metabolic syndrome (NMS) subjects were identified. The major components of MS were low HDL levels in 85% and elevated waist circumference in 80% of the MS subjects. Intake of energy and fats was higher among theMS subjects. Majority of MS subjects had low activitylevels as per Physical Activity Levels (PAL) and Global guidelines for physical activity. The study concluded that unhealthy choices of foods and low physicalactivity are associated with a higher incidence of chronic diseases, characteristic of metabolic syndrome.

Antioxidant activities of five common spices - fennel, black-pepper, ginger, cinnamon, celery seeds and BHT, a synthetic antioxidant were evaluated on total phenol content, inhibition to peroxidation, metal chelating activity. Potential to reduce lipid peroxidation was determined in terms of peroxide, thiobarbituric acid, p-anisidine and conjugated diene-triene value, post addition in tilapia fish oil under accelerated condition. Maximum phenolic concentration was recorded in ginger followed by fennel and inhibition to peroxidation was highest in fennel followed by pepper. Fennel could remarkably control peroxide formation and decreased the amount of malonaldehyde accumulation in oil with longer thermal exposure. Though pepper and cinnamon also could reduce the TBARS substances, negative correlation of peroxide and p-anisidine value was recorded only in fennel. Fennel resulted as most efficient antioxidant, followed by pepper, both better than BHT. Celery seeds recorded high metal chelating activity but turned out to be ineffective in controlling oxidation.

Endemic fluorosis in India with dental and skeletal changes was mainly reflected by the ingestion of fluoride in drinking water. Most endemic fluorotic areas affecting the dental and skeletal health of the people since their childhood. This particular threatening issue required much attention to focus on childhood fluorosis and its effects. In view of present scenario, the current study is focused on analysis of fluoride levels in drinking water and the relation on the onset of fluorosis in children. The major source of drinking water in the selected habitats was bore wells. The fluoride content of the selected bore wells recorded to range from 2.4ppm to 5.3ppm which was above the permissible limit of 1.0 ppm. The observations clearly indicated that the children drinking bore well water were affected by 33.8% of dental fluorosis. The results thus obtain pointed out the bare need of preventing fluorosis on war foot basis. The findings of the current study highlighted the necessity of bringing awareness on the measures to minimize the fluorosis in the endemic areas and to bring healthy children to the society.

Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by lactobacillus bulgaricus and streptococcusthermphillus. It is nutritionally beneficial product generally considered as safe with taste and is like by many people. Fruit yoghurt, a popular type of yoghurt is like by masses and is known as fruit stirred yoghurt. Yoghurt prepared by adding seasonal fruits are very attractive. Addition of fruit makes the yoghurt more delicious. Thus, the present study was designed to prepare different levels of sapota and grape pulp yoghurt and to assess the nutritional, physiological, microbiological and organoleptic characteristics of yoghurt. The yoghurt was manufactured according to international standards of yoghurt manufacture (IDF 1987 standards). The milk is homogenized and heated at 90°C for 3 minutes for pasteurization, then cooled to 45°C. It is then inoculated with 5% of lactobacillus bulgaricus. Yoghurt was prepared using various fruit pulp. Yoghurt were cooled at 6⁰C and stored at the same temperature during all period of post-acidification. Owing to the various nutritive advantages the two different types of fruits were used in the preparation of yoghurt using various combinations with buffalo milk. All the developed products (total=7 variations) were analyzed organoleptically, the best variations (2 variations) will be selected and analysed for nutrients, microbial load and physicochemical properties. The result obtained was compared with the selected variable, control sample and also with commercial products. From this study it was concluded that fruit pulp added yoghurt BS3 (Buffalo milk + Sapota pulp) 3^rd variation has got 1^st rank followed by BG3 (Buffalo milk + Grape pulp) 3^rd variation. On comparing all criteria for all developed yoghurts, buffalo milk with incorporation of sapota pulp yoghurt have high acceptability.

Iron deficiency anaemia (IDA) in school aged girls is an important yet overlooked issue. The present study was undertaken on 8 to 11 year old school girls (n=111) with the objective of studying the correlation between IDA and cognition. The study was also aimed at ascertaining the impact of iron rich food supplementation vis-a-vis iron folic acid syrup supplementation. At baseline, haematological assessment included estimation of haemoglobin (Hb), red cell indices, serum iron, total iron binding capacity (TIBC), serum transferrin saturation and serum ferritin. Psychological assessment was conducted to determine intellectual capacity and scholastic achievement. Anaemic subjects were divided into three groups, viz., AE1, which received twice weekly supplementation of iron folic acid syrup (53 mg iron/week); AE2, which received daily supplementation of four niger seed and defatted soy flour biscuits (45 mg iron/week) plus two  lemons and AC, which remained unsupplemented to serve as control. Non anaemic group (NAC) was not intervened. Post intervention data was collected after an intervention period of 120 days. The prevalence of anaemia was 77.5% in the study population with 46.0% and 31.5% of the subjects suffering from mild and moderate anaemia respectively. Serum iron, TIBC, transferrin saturation and serum ferritin were significantly lower in anaemic girls when compared with non anaemics. The former had lower intellectual capacity and scholastic performance than those of their non anaemic counterparts. These three parameters had significant correlation with Hb and serum iron. Twice weekly medicinal iron supplementation was effective in raising Hb and building iron stores. Iron rich food plus vitamin C supplementation also improved haematological profile but to a lesser extent. Iron supplementation improved intellectual capacity but did not bring about catch up of anaemics to non anaemics.

Ayurveda is a highly respected form of health care in India today. According to this system, everyone has a unique combination of physical, mental and emotional characteristics. Disturbance of these combinations due to any reasons may lead to disease. Foundation of ayurveda involves five elements ether or space, air, fire, water and earth. These elements responsible for the basic contents of Ayurveda doshas: vata, pitta and kapha. These doshas promote the normal functions of the body and maintain overall health. Improper food combination also imbalance the system thus ayurveda suggest that optimal health can be maintained by eliminate toxins and reestablish constitutional balance. To achieve this, Ayurveda emphasizes the importance of proper nutrition through proper food combination as well as herbal nutrition. This article describes ayrvedic properties of some foods which can boost the biological balances of body to maintain normal health function as per ayurveda principle.

Many herbs known for their therapeutics importance also used as dietary food material due to their nutrient properties these herbs contributed as ayurvedic remedies for many diseases and also served as nutrient food for body; as per Ayurveda, therapeutic actions are maximally effective only appropriate dietary measures are taken to support the restoration of physiological balance. Furthermore, some ayurvedic herbs themselves constitute an integral part of dietary food since they are rich in their nutrient contents i.e; Curcuma longa L., Psidium guajava Linn., Ginger, Moringaoleifera Lam. Zanthoxylmannaturu, Sesarnum indicun1 L., Rice, Honey etc. This article reviews the dietary applications and nutrient contents of some herbs used in ayurveda as drugs, which enable researchers to correlate medicinal and nutrient balances of herbs and boost the concept of dietary uses of medicinal herbs.

Antimicrobial properties of left-over, oxidized, soybean and sunflower oil, after frying organosulphur rich vegetables fritters (one-pod garlic, garlic, one-pod onion, onion - Allium family and cabbage, cauliflower, broccoli, kohlrabi - Brassica family) for 3, 9 and 15 minutes, were studied. Oxidative degradation was evaluated from thiobarbituric acid and acid value. Sulphur content of oil was determined and antimicrobial effect was studied against Escherichia coli and Bacillus subtilis. Kohlrabi transferred remarkably high sulphur on frying to oil. Malonaldehyde declined remarkably on frying one-pod garlic in soybean oil. Only cabbage and cauliflower could decrease acid value in soybean oil. Maximum concentration of TBARS substances, sulphur, free fatty acid and microbial growth had been found to occur in soybean oil. All four vegetables from Allium family showed antimicrobial activity in sunflower oil whereas cabbage, cauliflower and the Allium vegetables exhibited antimicrobial properties against Bacillus subtilis and Escherichia coli selectively in both oils.