Impact of soy based energy food on the nutritional status and performance of adolescent athlets
By: Rohini Nair.
Contributor(s): Chellammal S (Guide).
Material type:
BookPublisher: Vellayani Department of Home Science, College of Agriculture 1999DDC classification: 640 Online resources: Click here to access online Dissertation note: MSc Abstract: The present study on "The impact of soy based energy food on
the nutritional status and performance of adolescent athletes", was
initiated using soy grit as the basic ingredient. Other ingredients used
were milk powder, malted wheat, maida, cassava, rice and sweet potato.
The principles governing the selection of the best combination of
ingredients were nutritional adequacy, overall acceptability and cost. The
combination of soy, malted wheat and milk powder in the proportion of
5 :4: 1 which secured high scores for the development of energy food.
Type tests specified by the Bureau of Indian Standards
administered to the food revealed that the product satisfied the 'BIS'
specification for similar products. The energy and protein content was
even higher than specified.
Ten types of biscuits such as plain, butter, chocholate, grnger,
sweet-salty, dates, jam and melt-in-mouth biscuits were standardised in
the laboratory using the formulated energy food.
The most preferred biscuit for the conduct of the feeding trial
PyefeAevt(£
was selected based on the organoleptic tests, ," ',,;:":: _ <.. of the
2
consumers and cost. The tests revealed that both butter and chocholate
biscuits were preferred by .most of the consumers. Chocholate biscuit
was selected with regard to its lower cost of production when compared
to butter biscuit. The quality parameters of the biscuit were comparable
with 'BIS' specification.
The impact of the food on the nutritional status and performance
was assessed on adolescent athletes (girls). Athletes from a local sports
hostel in the age group of 11 to 14 years were selected for this purpose.
The nutritional status of the athletes assessed through
anthropometric measurements (height, weight, arm and chest
circumference), clinical profile and biochemical estimation recorded a
significant improvement with special reference to weight, arm
circumference, haemoglobin and serum protein levels of the athletes.
The performance of the athletes after the incorporation of the
energy food was assessed using aerobic, anaerobic and strength tests. A
significant improvement in all the above tests were recorded.
The above observations and findings of the study revealed that
the developed energy food in the form of biscuits can be effectively
used as a supplement for improving the health and thereby enhancing the
performance of athletes especially young athletes.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 640 ROH/IM (Browse shelf) | Available | 171668 |
MSc
The present study on "The impact of soy based energy food on
the nutritional status and performance of adolescent athletes", was
initiated using soy grit as the basic ingredient. Other ingredients used
were milk powder, malted wheat, maida, cassava, rice and sweet potato.
The principles governing the selection of the best combination of
ingredients were nutritional adequacy, overall acceptability and cost. The
combination of soy, malted wheat and milk powder in the proportion of
5 :4: 1 which secured high scores for the development of energy food.
Type tests specified by the Bureau of Indian Standards
administered to the food revealed that the product satisfied the 'BIS'
specification for similar products. The energy and protein content was
even higher than specified.
Ten types of biscuits such as plain, butter, chocholate, grnger,
sweet-salty, dates, jam and melt-in-mouth biscuits were standardised in
the laboratory using the formulated energy food.
The most preferred biscuit for the conduct of the feeding trial
PyefeAevt(£
was selected based on the organoleptic tests, ," ',,;:":: _ <.. of the
2
consumers and cost. The tests revealed that both butter and chocholate
biscuits were preferred by .most of the consumers. Chocholate biscuit
was selected with regard to its lower cost of production when compared
to butter biscuit. The quality parameters of the biscuit were comparable
with 'BIS' specification.
The impact of the food on the nutritional status and performance
was assessed on adolescent athletes (girls). Athletes from a local sports
hostel in the age group of 11 to 14 years were selected for this purpose.
The nutritional status of the athletes assessed through
anthropometric measurements (height, weight, arm and chest
circumference), clinical profile and biochemical estimation recorded a
significant improvement with special reference to weight, arm
circumference, haemoglobin and serum protein levels of the athletes.
The performance of the athletes after the incorporation of the
energy food was assessed using aerobic, anaerobic and strength tests. A
significant improvement in all the above tests were recorded.
The above observations and findings of the study revealed that
the developed energy food in the form of biscuits can be effectively
used as a supplement for improving the health and thereby enhancing the
performance of athletes especially young athletes.
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