Nidhi JoshiG. B. Pant University of Agriculture and Technology, Pantnagar | Govind Ballabh Pant University of Agriculture and Technology · Department of Foods and Nutrition
Nidhi Joshi
Doctor of Philosophy (Human Nutrition)
Doctoral Research
About
17
Publications
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Introduction
UGC Senior Research Fellow at Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India.
Additional affiliations
May 2020 - February 2021
AGRICULTURE & FOOD: e-Newsletter
Position
- Reviewer
May 2017 - June 2017
June 2015 - August 2015
Brijlal Hospital and Research Center Pvt. Ltd.
Position
- Intern
Description
- Therapeutic Nutrition
Education
August 2018 - June 2021
July 2016 - June 2018
August 2012 - June 2016
Publications
Publications (17)
Unconventional greens are underutilized greens that are not part of a normal diet or grown commercially on a large scale. Unconventional greens possess immense nutritional potential which can contribute towards nutritional security. Unconventional greens are micronutrient dense nature’s gift to mankind that provides vitamins and minerals along with...
The present study was carried out to formulate instant soup mixes using vegetable leaf powders from unconventional greens namely turnip (Brassica rapa), radish (Raphanus sativus), cauliflower (Brassica oleracea) and carrot (Daucus carota) and to measure their antioxidant activity along with organoleptic characteristic. The two formulations of insta...
Bone is a dynamic multifunctional organ. Bone development is a lifelong concern. Dietary intake is an important lifestyle factor influencing bone health. Bones undergo a continuous process of formation and break-down. From conception to birth and throughout life, various nutrients significantly impact the process of bone formation and resorption. T...
The food security status of rural inhabitants of the hilly region of the Uttarakhand State was poorly documented. This study aimed to determine the extent and determinants of household food insecurity in rural-hilly areas of Kumaun, Uttarakhand. A cross-sectional, interview-administered survey was conducted among 155 households. Food insecurity, as...
By 2030, we aim for a world free from hunger and malnourishment. Now the current outbreak of COVID-19 is pushing us back from attaining these goals. Millions of people around the world were facing extreme distress. The pandemic has the potential to stagnate the progress made in recent years towards the goal of Zero Hunger. As per a recent forecast...
The present study was aimed to explore the antioxidant potential of some unconventional leafy greens, namely turnip, radish, cauliflower and carrot. These leafy greens, procured from a local vegetable market, were analyzed for ascorbic acid content using AOAC protocol. The standard chemical assay methods were used to ascertain the contents of bioac...
Constipation is the most common gastrointestinal disorder worldwide. A cross-sectional, interviewer-administered
survey was carried out to measure the prevalence and determinants of constipation among hostel residing female students. Randomly
selected 200 female students (20-30 years) residing in the university hostels of Pantnagar were interviewed...
Thematic area: Application of Biochemistry in Nutrition, Medicine and Agriculture
Selenium is an essential trace mineral necessary for cellular functions. Whole grain cereals, wheat, sunflower seeds, brazil nuts, eggs, organ meats, garlic, mushroom, and seafood are the important food sources of selenium. Selenium compounds are very efficiently absorbed by humans. In the body, selenium can be bound to selenium-binding proteins. S...
Drying time and temperature were optimized for four unconventional leafy greens
namely turnip (Brassica rapa), radish (Raphanus sativus), cauliflower (Brassica
oleracea) and carrot (Daucus carota) at the temperature ranging between 40 to
60˚C and time varying between 4 to 18 hours. The results showed that the
optimized drying time at 40˚C was 1...
The present study was conducted to assess the antioxidant potential of unconventional vegetable greens namely turnip, radish, cauliflower and carrot and to optimize drying time and temperature in hot air oven for the preparation of their corresponding vegetable leaf powders with maximum antioxidant activity. The optimized drying time for turnip was...
Questions
Questions (6)
I want to identify distinct consumer segments from my survey data. I have read articles using cluster analysis for consumer segmentation. Which method of clustering should I employ for the above analysis?
Exploratory factor analysis was conducted to determine the underlying constructs of the questionnaire. The results show the % variance explained by each factor. What does % variance mean in EFA? How to interpret the results? How can I explain the % variance to a non-technical person in simple non-statistical language?
A questionnaire with a Likert scale rating was pretested among the same respondents on two separate occasions. How to assess the test-retest reliability of the questionnaire? Which statistics has to be calculated to determine the reliability of the responses?
Whether to consider the OR obtained after multiple logistic regression in R as crude OR or Adjusted OR?
OR Do we need to adjust some variables to calculate Adj OR?
If So, How to adjust these variables in R?
Sugar exist in two anomeric forms i.e., alpha and beta. Whether these two anomers have certain influence on food properties?
I want to estimate total flavonoids in plant extract. Quercetin is not available. So can I use quercetin dihydrate in place of quercetin as standard
Projects
Projects (3)
1. To determine the prevalence of household food insecurity in high altitude regions of rural Uttarakhand.
2. To measure the association of household food insecurity with sociodemographic factors and dietary diversity.
1. To measure the prevalence of constipation among hostel residing female students.
2. To study association of constipation with BMI, WHR, dietary habbits, water intake, fiber intake and physical activity.
Objectives
1. To determine the bioactive compounds and antioxidant activity of selected unconventional vegetable greens.
2. To study the retention of bioactive compounds and antioxidant activity of the selected vegetable greens after the dehydration process.
3. To study the suitability of vegetable powders for preparing instant lentil soup mixes with optimum sensory attributes and antioxidant potential.
