The physico-chemical properties of two varieties of Chickpea (Cicerarietinum) i.e. HC-1 and C-235 and field pea (Pisumsativum)i.e.Jayanti and Uttara were studied. HC-1 had minimum hydration capacity (0.11g/seed) whereas Jayanti had the maximum (0.17g/seed) hydration capacity. Among all the varieties, swelling index showed non-significant (P<0.05) difference and Uttara required minimum cooking time i.e. 60 minutes whereas HC-1 required maximum cooking time. Nutritional evaluation revealed chickpea varieties had significantly (P<0.05) higher amount of protein and fat than those of field pea. Total carbohydrates was found to be maximum (62.70 percent) in Uttara. As regards to mineral profile, calcium and zinc are significantly (P<0.05) more in chickpea varieties as compared to field pea varieties. In chickpea varieties 12.20 to 12.46, 2.33 to 2.52 and 9.68 to 10.13 g/100g whereas in field pea varieties 5.80 to 6.02, 0.48 to 0.50 and 5.32 to 5.52g/100g of total soluble sugar, reducing sugar and non-reducing sugar was present respectively. Chickpeas had higher concentration of polyphenols than field peas. HC-1 of chickpea and Jayanti of field pea was nutritionally superior varieties than C-235 of chickpea and Uttara of field pea as they had more (in vitro) protein and lower starch digestibility than those of field pea. 

Brassica oleracea L.var.botrytis is one of the most common and popular vegetable grown in India but still, neglected by people in their consumption pattern. In view of this, an attempt was made to utilize (cauliflower greens) to develop low cost fiber rich products for people suffering from micronutrient deficiency and to assess the sensory quality of developed products. The fresh collected cauliflower greenleaves were washed and sun dried for 5-7 days to dry them. Three recipes (pancake, dhokla and idli) were supplemented with 2g and 5g DCGLP per serving and sensory evaluation was done with the help of 9 point hedonic rating scale in reference to appearance, taste, texture and flavour by 9 panels of semi trained judges.Biochemical analysis of DCGLP revealed moisture 3.4 percent, protein 21.6 percent, crude fiber 10.23gm and iron 62mg(values as per 100gm). The prepared recipes were found to be acceptable at 2 g incorporation of DCGLP. It was concluded that increase in the incorporation of DCGLP in recipes was decreasing acceptability. DCGLP, due to its high iron content can be used as supplement to make low cost iron rich recipes. 

In India we believe imparting good values and habits from very early age. Many carry forward these values and habits throughout their life and impart the same to future generations. The responsibility of imparting these values and habits are of parents and guardians of our society. The present study investigated nutritional knowledge of parents of pre-school and dietary pattern of pre-school children. 502 parents of pre-school were given one session of Nutritional Education Program, their knowledge and dietary practices of children were evaluated before and after Nutritional Education Program. Dietary intake of the pre-school children was analyzed using 24-hour recall and food frequency questionnaire filled by the parents. Many lacked in meeting daily Indian Recommended Dietary Allowance standards. After Nutritional Education Program there was a significant increase in nutritional knowledge of parents of Pre-School. Though no significant difference were observed in dietary intake of Pre-School children after Nutritional Educational Program.

Ninety at risk Coronary heart diseased males aged 40 -50 years, free from serious complications were selected. The major risk factors observed among the subjects were hypercholesterolemia, hypertriglyceridemia and hypertension. General information regarding age, family type and size, education, occupation, income, medical information and lifestyle aspects of all subjects was recorded. The required data was collected through personal interview technique using the specially structured schedule. It was found that majority of the subjects were between 45-50 years and were from service class. 78 percent of them did walking for 30-45 minutes and 41 percent slept more than 6 hours in a day. Obesity was found to be major risk factor accounting to 99 percent of the subjects. Sedentary lifestyle, inadequate sleep hours and stress had a strong association with increased incidence of CHD. Family history of hypertension, hypercholesterolemia, obesity and diabetes was highly prevalent among the subjects.