PhD Thesis
Permanent URI for this collectionhttp://localhost:4000/handle/123456789/48
Browse
16 results
Search Results
Item Impact of garden based nutrition education on cognitive skills of school going children with autism spectrum disorder(Department of Community Science, College of Agriculture, Vellayani, 2025-06-30) Shiji, N.; Beela, G KAutism Spectrum Disorder (ASD) is a complex neurodevelopmental condition of the brain that requires specialized attention due to its diverse manifestations. Studies show that its prevalence is increasing worldwide. ASD is characterized by core symptoms, including difficulties with communication and social interaction. In addition to these core features, individuals with ASD often experience comorbidities such as gastrointestinal issues and sensory sensitivities, which can make them more vulnerable to nutrition-related problems, including malnutrition. Along with these comorbidities, children with ASD also face challenges in cognitive skills. The cognitive capacity of each child with ASD varies, highlighting the importance of individualized care. Although ASD is a non-curable condition, early intervention can lead to improvements in the severity of symptoms. Horticultural therapy has emerged as one successful intervention. Similarly, school-based garden activities have proven to be an effective method for implementing nutrition education and improving cognitive outcomes in children. Garden based initiatives are educational activities in which children actively engage in learning about nutrition, food, and the environment through hands- on experiences, either in school settings or through outdoor gardens, farms, raised beds, greenhouses, containers, and micro-farms, which connect children with local fruits and vegetables. The present study aims to assess the impact of garden-based nutrition education (GBNE) on cognitive skills in children with ASD. The research was conducted across three distinct zones in Kerala— South, Central, and North. In each zone, three districts were randomly selected: Thiruvananthapuram, Thrissur, and Kozhikode. The Centre for Research and Development of Autistic Children (CRDAC) schools were chosen through purposive sampling, resulting in a sample of 210 school-age children with ASD, aged 7 to 15 years. Out of this group, 105 children were assigned to an experimental group that received the GBNE intervention, while the remaining 105 formed a control group. The study was structured in three phases. Phase I involved pre- intervention assessments of nutritional status, eating behaviors, and cognitive skills. Standardized assessment tools, including the Brief Autism Mealtime Behavior Inventory (BAMBI) and the Indian Scale for Assessment of Autism (ISAA), were employed for reliable data collection. This phase collected data on socio-economic and demographic profiles of families and individual characteristics of the children. The pre- intervention analysis revealed that a significant portion of parents of children with ASD were aged between 41 and 50 years, with varying levels of educational attainment. Among the children, an even age distribution was observed, with a notable predominance of males (73.30%). Growth patterns indicated that a substantial number of children exhibited abnormal growth metrics. Phase II focused on implementing the GBNE intervention, which consisted of three components: nutrition education for children through games, stories, and child-friendly garden videos; dietary counselling for parents, highlighting the importance of a specific diet for children with ASD; and the establishment of a nutrition garden involving the children. Phase III comprised post-intervention assessments to evaluate the outcomes of the intervention. Following the GBNE intervention, marked improvements were observed in the experimental group. The frequency of fruit and vegetable consumption increased significantly (fruit consumption pre to post: 20.10 ± 6.21 to 21.32 ± 6.18; green leafy vegetable: 2.14 ± 1.38 to 6.37 ± 4.24; roots & tubers: 21.29 ± 2.91 to 21.93 ± 3.19; other vegetables: 12.80 ± 3.93 to 15.22 ± 4.11). Additionally, the ISAA scores demonstrated significant enhancements in cognitive skills (34.24 ± 4.27 to 31.05 ± 5.19), particularly in areas related to memory, reasoning, and visual processing. In conclusion, the GBNE intervention proved to be an effective strategy for promoting healthier eating habits and enhancing cognitive development among children with ASD. This study emphasizes the importance of innovative, participatory approaches in addressing the complex needs of children with autism, potentially paving the way for similar interventions in other regions and populations. The findings advocate for continued research into garden-based educational methods as a means of supporting not only the nutritional health but also the cognitive development of children with ASD, thereby fostering a holistic approach to their care and education. By engaging children in gardening and nutrition education, we can cultivate not just healthier eating habits but also enrich their learning experiences, paving the way for improved developmental outcomes.Item Developing value added and diversified products from coconut(cocos nucifera L)(Department of Home Science, College of Agriculture, Vellayani, 2004) Neelofar Illiaskutty; Mary Ukkuru, PItem Documentation and quality evaluation of selected traditional foods of central zone of Kerela(Department of Home Science, College of Horticulture, Vellanikkara, 2009) Aneena, E R; Indira, VThe study entitled “Documentation and quality evaluation of traditional foods of central zone of Kerala” was taken up with the objectives of identifying and collecting information on the various traditional foods of central zone of Kerala and documenting their mode of processing, and evaluating quality characteristics of the selected less used traditional foods. The study was conducted in four districts namely Eranakualm, Thrissur, Palakkad and Malappuram comprising the central zone of Kerala. Senior citizens who possess the details of traditional food items and preparations in each locality were selected as the respondents. The respondents were categorised based on the communities they represent. Details of traditional food habits with respect to preference for traditional foods, the reasons for the preference, frequency of preparation of traditional foods, traditional foods prepared during special occasions, festivals/rituals and during physiological conditions and traditional foods included for breakfast, lunch, dinner, and snacks were collected from the selected respondents. Transition that occurred in the traditional food pattern and in the preparation of traditional foods was also collected. Quality evaluation of selected traditional foods was conducted at laboratory level with respect to chemical constituents, acceptability and microbial growth. The foods were packed in suitable packaging materials and stored under different conditions and the quality evaluation of foods was carried out during storage. Majority of the respondents preferred traditional foods due to their health benefits and palatability. Most of the respondents prepared traditional foods for break fast and lunch and also prepared different traditional snack items. Most of the respondents did not prepare traditional health foods at home due to the laborious procedure involved in the preparation and the commercial availability of these products. Respondents belonging to different communities prepared various traditional foods during special occasions, festivals/rituals and consumed traditional foods during different physiological conditions. Most of the respondents included traditional food items for breakfast and lunch. Changes were observed in the traditional food pattern and traditional foods over different years with respect to ingredients, method of preparation and vessels/ utensils used for preparation. The recent trend of food consumerism was portrayed by the increased frequency of eating out habits, purchase of instant mixes and bakery items. From the traditional food items collected, twelve traditional foods namely inderiyappam, kala kala, kaliyadakka, karinellikka, madhura puttu, manda, muttayappam, niracha pathiri, paniyaram, poruvelangai, rankayyan and vishu katta and three beverages namely, cherunaranga then vellam, inji paneeyam and paanakam which were least used, nutritionally viable and organoleptically acceptable were selected and replicated under laboratory level. Quality evaluation of these foods was conducted initially and during storage. Evaluation of the chemical composition of the traditional foods showed that most of the traditional foods are rich in certain macro and micro nutrients. Organoleptic evaluation of the replicated foods indicated that most of the traditional foods were acceptable to the younger generation. The replicated traditional foods were packed in suitable packaging materials and stored under ambient or ambient and refrigerated conditions for different intervals. Among the different replicated foods inderiyappam, muttayappam, niracha pathiri, rankayyan and vishu katta were highly perishable and could be stored only for a day. The quality attributes of paanakam, cherunaranga then vellam and inji paneeyam also decreased considerably during storage. From the present study, it was found that the selected traditional food items could be replicated under the prevailing conditions without change in their quality aspects. Hence, these technologies should be popularised as an attempt to conserve the traditional cuisines of Kerala.Item Utilization of jack fruit (antocarpus heterophyllus lam.) for product development and by- product recovery(Department of Home Science, College of Agriculture, Vellayani, 2005) Shruti Pandey; Marry Ukkru, PItem Nutritional profile of middle aged women of below poverty line (BPL) families with special reference to micronutrients(Department of Home Science, College of Agriculture, Vellayani, 2005) Anitha Chandran, C; Chellammal, SItem Nutritional status and dietary habits of irulas of Attappady(Department of Home Science, College of Agriculture, Vellayani, 1993) Indira, V; Prema, LA study on the nutritional status and dietary habits of Irulas of Attappady was carried out among 180 families to assess the socio-economic and food consumption pattern of the tribal families and also to assess the nutritional status of the children between the age group of 5 to 15 years. The results of the study indicated that majority of the families were of nuclear type with an average family size of 4.73. Agriculture labour was the main occupation of the tribes and most of the families were below the poverty line. Housing conditions and personal hygiene of the families were found to be poor. Irula tribes in general, were habitually non-vegetarians. Major expenditure of the family income was incurred for food especially cereals. Diet was found to be monotonous with less variety. Two –meal-a-day pattern was the standard system followed by the families, which included cereals, fats and oils and spices and condiments. Boiling was the predominant cooking method followed by the Irula tribes. Gunny bags were used to store cereals and pulses. Tribal families followed certain food restrictions during illness and special food were not included either in the diet of pregnant of lactating women or in the diet of children. Prolonged breast feeding and late weaning was practiced by the Irula tribes. The nutritional status of the children between 5 to 15 years of age was deficient and it was revealed in the anthropometric measurements like height, weight, mid upper arm circumference and skinfold thickness. Food weighment survey revealed a deficient intake of all foods except cereals. The intake of most of the nutrients was low. Low to medium nutritional status was observed among most of the children and birth order of the boys was found to influence their nutritional status. Anaemia was the most important clinical symptom observed among children which was reflected in the biochemical examination of blood for haemoglobin RBC count and packed cell volume. Sickle cell anaemia and parasitic infestations were observed among the children. The respondents had a favourable attitude towards the developmental programme implemented by various agencies to improve their health status. However awareness about health and nutrition was found to be poor.Item Nutritional status of women engaged in fishvending in Thivandurm district(Department of Home Science, College of Agriculture, Vellayani, 1993) Karuna, M S; Prema, LThe study on the “Nutritional status of women engaged in fishvending in Trivandrum District” comprises of the socio-economic and food consumption pattern of the fisherwomen families with special reference to their actual food intake, energy expenditure and nutritional status. Families surveyed were nuclear type belonging to under privileged communities. Main occupation of the families was fishing and fishvending. Most of the families belonged to the income groups of Rs.1000 to 2000. In these families as the income increased the percentage of income spent on food items decreased. Expenditure on education and health was very low. Male members spent much money for their faulty habits like alcoholism and playing cards. Most of the families were in debts and only women were responsible for the economic management of the families. Index developed from various socio-economic variables revealed that all the families lived below the poverty line. All the families were non-vegetarians and fish was the main nonvegetarian food in their diet. However, consumption of vegetables, pulses, eggs and green leafy vegetables was less due to lack of knowledge about nutritious food. Preparation of food is not upto the standard and this results in the poor quality of the food. Unbalanced, monotonous meal pattern was observed in the community. Compared to other stages of life, special attention was given only during infancy and pre-school period. Besides fishvending women were responsible for household tasks and child care practices. The women got employment for 7 months in a year. Most of the women sold the fish either in the markets in the city or by home to home delivery. Income getting from fishvending was not in proportion to the distance covered. Time spent for fishvending activity was more than the time they spent for other activities. Most of the household activities were combined with fishvending activities. It was found that total time spent for fishvending and household activities was more than 10 hours in a day. Time spent for fishvending activities was positively associated with family income, age of the fisherwomen and income of the fisherwomen. Compared to recommended daily allowance, higher energy expenditure was noticed in all the fisherwomen studied. Majority of the women were below the normal weight. Body Mass Index of the women showed that 33.33 percent suffered from energy deficiency. Nutritional status index was developed from height, weight and body mass index. The index developed ranged from 14.04 to 18.58. A highly significant positive association was observed in between nutritional status index of the women and their height, weight, BMI, Index developed from socio-economic factors and their energy expenditure. Clinical examination of the fisherwomen revealed that 95.33 percent of the women were suffering from any one of the nutritional deficiency disorders. Consumption of food quantity and availability of nutrients from the food were not satisfactory. The nutrients like energy, calcium, iron , retinol, thiamine , niacin and riboflavin and Vitamin C were deficient in their diets. As a result nutritional deficiency symptoms were more prevalent among them. Energy expenditure was more than the intake of energy. Blood constituents like haemoglobin, total protein albumin and Vitamin A were deficient in many of the women studied. From the above findings it was concluded that the nutritional status of the fisherwomen was found to be affected by geographic, environmental and disease factors.Item Physico-chemical and nutritional attributes of cashew apple and its products(Department of Home Science, College of Horticulture, Vellanikkara, 2006) Suman, K T; Indira, VThe study on “Physico-chemical and nutritional attributes of cashew apple and its products” was undertaken to evaluate twenty six varieties of cashew apple maintained at Cashew Research Station, Madakkathara for various physico-chemical and nutritional attributes. Two products namely candy and tutty fruity were prepared from selected varieties and storage studies were carried out to find out changes in physico-chemical and nutritional attributes, organoleptic qualities and shelf life of products stored for a period of six months and the most suitable varieties for preparation of candy and tutty fruity were selected. With an objective of preparing candy and tutty fruity, analysis of cashew apples was carried out, which showed that the physico-chemical and nutritional attributes of cashew apple varied significantly among different varieties with an exception of insignificant variation in pulp weight. The highest and lowest fruit weight was noted in Priyanka and V-5 respectively. The variety Amrutha had the highest juice yield and juice residue ratio. The tannin content and other chemical and nutritional constituents have a direct impact on the quality of candy and tutty fruity. The variety Kanaka had the highest tannin content and lowest was in Amrutha and Anakkayam-1. Cashew apple was found to be low in acidity, pectin and reducing sugar. Eventhough the cashew apple is having a low content of protein and fat, it was found to be a rich source of carbohydrate, fibre, -carotene, vitamin C and minerals especially potassium. The highest vitamin C content of 367.26 mg 100 g-1 was noted in variety H-1610. The variety Madakkathara-2 had the highest phosphorus, manganese, sodium and potassium contents. The highest and lowest polyphenol oxidase activity was observed in V-1 and H-1593 respectively. After screening 26 varieties, 14 varieties were selected for the preparation of candy and tutty fruity and the quality attributes of the products were studied for a period of six months. The decreasing trend in acidity, tannin, pectin, ß carotene and vitamin C content of candy and tutty fruity may be due to low moisture content and practically nil microbial load. Due to biological inter conversion of natural products it was also observed that candy and tutty fruity showed increasing trend in the reducing sugar, total sugar, TSS and sugar acid ratio during storage. The percentage of mineral content of cashew apple candy and tutty fruity slightly increased on six months of storage due to the loss in moisture. In cashew apple candy and tutty fruity, overall acceptability decreased with increase in storage period. Browning and increase of sweetness showed a negative impact on acceptability which expressed a different flavour and taste in candy and tutty fruity stored for six months. Dharasree which had a low fibre and tannin content produced high quality candy and tutty fruity with an appealing golden yellow colour. Bacteria and yeast were not detected in candy and tutty fruity during six months of storage. Fungal count was observed in candy and tutty fruity through out the storage period, which increased with advancement of storage period. The increase in count was found to be minimum in both the products and the products had good shelf life. High sugar and low moisture content in candy and tutty fruity may not be favouring the microbial count. The most suitable varieties for the preparation of candy and tutty fruity were selected mainly based on crude fibre, tannin, sugar content and oragnoleptic scores. For the preparation of candy varieties viz. Amrutha, Anakkayam-1, Dharasree, V-5 and VTH 30/4 and for tutty fruity Amrutha, Anakkayam-1, Dharasree, H-1593 and V-5 were found to be most suitable. The cost for production of tutty fruity was higher than candy. From 1 kg cashew apple 745g candy was obtained whereas the yield of tutty fruity was only 715 g. Candy and tutty fruity can be prepared with low cost involvement from cashew apple and could provide a viable producItem Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls(Department of Home Science, College of Agriculture, Vellayani, 1999) Kavita, M S; Prema, LThe study entitled, "Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls", was conducted to assess the magnitude of iron deficiency anemia among adolescent girls; to find out the direct and indirect effects of causative factors and to evaluate the relative effect of supplementation of iron with vitamins on the iron status of anemic adolescent females. The study was limited to Neyyattinkara, Nedumangadu and Trivandurn Taluks of Trivandrum district. Rapid assessment technique was administered to determine haemoglobin and to indentify 225 adolescent girls suffering from iron deficiency anemia (with Hb ::::;; 12g1dl). Socio economic status of the girls was determined by using a suitably structured schedule while nutritional variables responsible for the incidence of anemia were determined through assessing their mean food intake by 24 hour recall method and by ascertaining their anthropometric measurements using universally accepted techniques. Clinical examination was conducted to assess the health variables responsible for iron deficiency anemia. A metabolic experiment of two months duration was conducted to find the effect of iron and vitamin supplementation on iron profile of the moderately anemic girls. For this, the basal diet which gave RDA of nutrients was supplemented by 60 mg iron and 500 ug folic acid, 600 /-lg equivalent vitamin A, 1.2 mg equivalent vitamin B~ and ~ 40 mg equivalent vitamin C in different treatment groups either in the form of tablets 351 Supplements in the form of tablets produced highest and rapid changes in haematological and iron profile while the greatest positive changes in growth and physical endurance were observed when the supplements were given in the form of food. Hence for proper iron nutriture, iron source with high bioavailable iron is necessary along with balanced intake of other nutrients.Item Standardisation and quality evaluation of tempeh and tempeh based instant soup mixes(Department of the home science, College of Horticulture, Vellanikkara, 2011) Lakshmy, P S; Usha, V