TY  - BOOK
AU  - Rohini Nair 
AU  - Chellammal S (Guide)
TI  - Impact of soy based energy food on the nutritional status and performance of adolescent athlets
U1  - 640 
PY  - 1999///
CY  - Vellayani
PB  - Department of Home Science, College of Agriculture
N2  - 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. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810104163
ER  -