IJCRR - 3(11), November, 2011
Pages: 121-127
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DEVELOPMENT OF FIBRE RICH SNACKS AND THEIR EFFECT ON WEIGHT REDUCTION AMONG OBESE
BOYS
Author: Kalpana.C.A, Lakshmi .U.K
Category: Healthcare
Abstract:Childhood obesity is an important public health rapidly increasing worldwide. Unhealthy eating
and over consumption of snacks high in fat, calories or added sugars are considered as major
contributors of childhood obesity. The present study aimed at developing fibre rich snacks and
evaluating their effect on selected obese boys. Forty obese boys in the age group of 10-12 years
were divided into 4 groups with 10 members in each group. Group I, II and III were treated as
experimental groups and group IV as control group. Three high fibre snacks were evaluated
through changes in height, weight and Body Mass Index after a period of 3 months. A
maximum increase in height was observed among Group I & II after the study period. Group II
supplemented with steamed snack 2 showed a highly significant reduction in weight
(1.6kg),Group I (0.9kg) & Group III (1.1kg) reduction in weight. The BMI of all the
experimental groups were found to decrease from 0.9 to 1.14 with a higher reduction seen
among group II. The findings revealed that consumption of high fibre snacks consisting of
varagu, horse gram and curry leaves was found to be very effective in weight reduction of
obese boys.
Keywords: Childhood obesity, high fibre snacks, obese boys, weight reduction
Full Text:
INTRODUCTION
Nutrition plays an important role in the growth and development of an individual throughout life. Infancy and childhood are important milestones for nutrition and growth since they strongly predict health outcomes later in life1 . Prevention of nutritional problems is important during childhood, in order to reduce risk during adulthood2 . During the last two decades, obesity has become the most prevalent nutritional problem in the world, eclipsing under nutrition and infectious diseases and emerging as the most significant contributor to ill health and mortality. About 15-20 per cent of all obese people were found to be obese in childhood and an additional 10-15 per cent during adolescence3 . The highest prevalence of childhood obesity has been observed in developed countries. However, its prevalence is increasing in developing countries also4 .Obesity is a consequence of energy imbalance, in its simplest terms and decreased physical activity or increased inactivity are probably the main factors accounted for the reduction of total energy expenditure leading to positive energy balance and increased prevalence of besity5 .Unhealthy eating patterns resulting in over consumption of snacks high in fat, calories or added sugars are considered a major contributor to childhood obesity6 .It is important to maintain healthy components of traditional diets such as micronutrient rich foods like fruits, vegetables and whole grain cereals and guard against heavily marketed energy dense fatty and salty foods and sugared cold drinks.
The strategy should be to recognize and eliminate risk factors of high calorie intake such as frequent snacking, frequent eating out and celebrating with food and drink7 .Dietary fiber has important health benefits in childhood and adolescence, especially in promoting regular bowel habits and reducing a child‘s risk of chronic diseases such as cardiovascular disease, cancer and diabetes mellitus in adulthood8 . Fibre intake is inversely associated with body weight and body fat. The addition of dietary fibre generally decrease food intake and hence, body weight 9 . Hence this study was undertaken with the objectives of developing high fibre snacks and evaluate their effect on selected obese boys.
MATERIALS AND METHODS a. Development of High Fibre Snacks Diets particularly those low in carbohydrate reduce body weight and for a long term effect, a low carbohydrate, high protein, high fibre diet is recommended for weight loss. A beneficial physical property of dietary fibre is that it may bind intestinal material such as bile acids, cholesterol and toxic compounds10.Varagu, ragi flour, horse gram, curry leaves and onion were the main ingredients selected for the development of three high fibre snacks for the present study. Snack1 had three variations with varagu, ragi flour, horse gram and curry leaves powder. The significance of using varagu and horse gram as millet and a legume is related to their high fibre content of 9gm and 11g/100g respectively. Curry leaves powder is a good source of calcium (830mg/100g) and fibre. Horse gram and varagu were roasted and powdered. The flours were mixed with sliced onion, chillies, coriander leaves, and salt and made into a shape of kozukattai and steamed. Snack 2 contained varagu, horse gram and curry leaves and no ragi flour and was prepared in the same manner as snack 1. Snack 3 had varagu, roasted bengal gram flour, curry leaves powder and prepared in the same manner as for snack 1.This combination was rich in fibre and protein. Table I presents the composition of the developed snacks.
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