Ask Question / Post resume

Post a reply to the thread: www.sfrcollege.org : Standard Fireworks Rajaratnam College for Women Scholarship

Your Message

Your Username:

Notes:-
1) You can copy and paste your full resume in the box below.
2) Or you can ask your question. We try to answer, as far as possible.

Title:

[QUOTE=Guest;200402]job vacancies for nutrition & dietetics
Resume
 
RAMYA.G 
[b]E-mail [/b]:gramya542 AT gmail.com 
 
To work to the best of my ability and face any challenges. 
To work as a dynamic professional in an environment that would provide opportunity to utilize my skills and strength.
 
 1. Master of Science 
Institution Thassim beevi abdul kathar College for women 
Stream Home science
University Alagappa university,kilakarai
Percentage 65%
Year of completion 2010-2012
 
2. Higher Secondary School Certificate Examination
Institution Syed Ammal Higher Secondary School, Ramanathapuram
Stream Physics, Chemistry, Botany,Zoology
Board of Education State Board
Percentage 70%
Year of completion March 2007
 
 3. Secondary School Certificate Examination
Institution Syed Ammal Higher Secondary School, Ramanathapuram
Board of Education State Board
Percentage 65%
Year of completion March 2005
Operating System Windows 
Design software Visual basic, Macromedia flash,
A study on over all acceptability of Brassica oleracea leaves(cauliflower leaves) incorporated food products and its impact on treating anamic college going girls
INTRODUCTION
Cauliflower is an annual vegetable which is propagated through seeds. Broccoli and cauliflower are the same specie from same family though difference in their colours. It is consists of white curd, thick stalks and green leaves which surround the flower. Cauliflower is a cruciferous vegetable that has a compact head with a normal size in diameter and consisted if undeveloped lower head. The flowers are attached to the central stalk surrounding green leaves. Cauliflower is also rich in folate, vitamin C, vitamin E and beta-carotene and contains some important nutrients like indole-3-carbinol and photonutrient sulforaphane. Cauliflower is an edible vegetable which can be taken raw or cooked. It can be cooked raw, boiled or even roasted. When cooking the flower curd is mainly eaten and thick stalks are normally removed. Cauliflower has said to have various medicinal properties. As it contains folate which helps in making and stimulating the blood and prevents symptoms of anemia. Folate is essential for growth of body tissues and also prevents severe disease like cancer and heart disease. Cauliflower contains vitamin C which acts as anti-oxidant and vitamin E and beta-carotene makes our immune system strong. 
OBJECTIVE OF STUDY
- To select edible Brassica oleracea leaves.
- To estimate nutrient content of Brassica oleracea leaves.
- To develop food products with brassica oleracea leaves incorporation.
- To understand consumer acceptability.
- To select and screen their heamoglobin level of college going adolescent girls.
- To supplement and study impact of the developed brassica oleracea food products to the college going anamic adolescents girls.
METHODOLOGY 
 The methodology followed for the present study entitled “A study on over all accepatabilty of brassica oleracea leaves incorporated food products and its impact on trating anamic college going girls”consist of the following steps.
 1. Selection of sample (Brassica oleracea leaves).
 2. Development of Brassica oleracea leaves powder.
 3. Estimation of nutrient content of Brassica oleracea leaves powder
 4. Estimation of phytonutrients of Brassica oleracea leaves powder 
 [b]5. Standardization and consumer acceptability of Brassica oleracea leaves powder incorporate recipes [/b]:
 6. Consumer acceptability of standard and incorporated recipes
 7. Computation of nutrient content of standard and Brassica oleracea leaves powder incorporate recipes
 8. Analysis of data
 
1. Selection of sample.
 Brassica oleracea leaves will be purchased from local market of Ramanathapuram. These brassica oleracea leaves are suitable for human consumption and posses’ high nutritional value but poorly consumed as food by the people. Brassica oleracea leaves contain so many therapeutic bioactive compound.
2. Development of Brassica oleracea leaves powder
 The collected fresh brassica oleracea leaves will be washed and remove and the immature part. After that the leaves are Shadow dried at 27-37 c, and the leaves will be made in to powder by using mixture grinder. 
3. Estimation of nutrient content of Brassica oleracea leaves powder
 In order to estimate the micro and macro nutrients such as carbohydrate, protein, fat,calcium,phosphorus,iron and vitamin c content of brassica oleracea powder, AOAC procedure will be followed. Ash solution will be prepared and used for estimating the mineral content. 
4. Estimation of phytonutrients of Brassica oleracea leaves powder
 In order to estimate the phytonutrients such as beta carotene, phenol and polyphenol are estimated by quantitative method.
4. Standardization of standard and Brassica oleracea leaves incorporated food products 
 Brassica oleracea leaves products such as cookies ,ball and chocolate will be standardized.The recipes will be evaluated to find out the over all acceptability.
 The sensory evaluation will be carried out by a panel of twenty experts staffs using five point hedonic scales. The selected five recipes will be standardized before and after the addition of brassica oleracea will be incorporated 20%, 40%, and 60% level.
5. Shelf life and microbial analysis of the developed food products 
 Shelf life is the duration of that period between the packaging of a product and its use for which the quality of the product remains acceptable to the product use. Developed product will be stored in air tight container.
 Microbial analysis will also be done periodically for 2 weeks with a time interval of the control as well as the developed food products . The microbial analysis will be carried out standard plate count analysis will be done using pour plate technique.
 6. Consumer acceptability of standard and incorporated food products
 Totally 5 Consumer will be selected at random to assess the acceptability of the incorporated and standard recipes. With respect to the appearance, colors, flavor, texture and taste 5 point hedonic scale will be used for sensory evaluation
7. Supplementation of the incorporated food products to selected anaemic adolescent girls
A total of 25 anamic adolescent girls in age group of 17-18 years willing to participate in the study will be selected from the TBAK College for women, Ramanathapuram district. From the selected samples 6 moderate anamic adolescent girls will be taken for the supplementation study. Brassica oleracea incorporated food products will be supplement for the period of 60 days to the anamic adolescents’ college going girls. Total iron binding capacity levels will be analyzed for the measurement to understand the potential for plasma to bind ferric iron. After that cyanmethaemoglobin method will be used to analyze hemoglobin levels..
8. Impact of supplementation of incorporated food products to anaemic adolescent girls.
The hemoglobin and total iron binding capacity of the selected college going girls will be found before and after supplementation. Paired t test will be applied to study the impact of developed products to reducing anemia.
9. Data interpretation
 Mean and paired t test will be used to find the statistical significance of the supplementation. A null hypothesis will be framed for testing the impact of braasica oleracea leaves incorporated cookies, ball and chocolates on anaemic college going girls. In the process of analysis, relationship or difference supporting or conflicting with original or new hypothesis should be subjected to satisfied test of significance to determine with what validity data can be said to indicate any conclusion.
 WORK PLAN 
 S.NO 
ACTIONS 
TIME DURATION
 1. Pilot study 15 days 
 2. Developing powder and product development 15 days
 3. Nutrient estimation and microbial analysis Two months
 4 Supplementation period Two months
 5 Report writing One month
 BUDGET
S.NO 
PARTICULARS 
AMOUNT(Rs)
 1. Brassica oleracea leaves collection Rs.500
 2. Cost of ingredients Rs.1500
 3. Nutrient and microbial analysis 
Rs.3000
 4. Fuel charges Rs.1000
 5. Documentation Rs.4000
 Grand Total Rs.10,000
I here by declare that the information furnished above is correct to the best of my knowledge. 
[b]Station [/b]: 
 Yours sincerely,
[b]Date  [/b]: 
 g.ramya[/QUOTE]

All times are GMT +5.5. The time now is 04:48 AM.