Proforma for Registration of Subject For s4

PROFORMA FOR REGISTRATION OF SUBJECT FOR

DISSERTATION

Mr. SHRIMANTRAY. UNNIBHAVI

I YEAR M. Sc NURSING

COMMUNITY HEALTH NURSING

YEAR 2011-2012

TULZA BHAVANI COLLEGE OF NURSING

NO, 899/3, NEAR HAJRAT JUNEEDI DARGA, GYANG BAWADI,

BIJAPUR - 586101.

RAJIV GANDHI UNIVERSITY OF HEALTH SCIENCES

1 BANGALORE KARNATAKA PROFORMA FOR REGISTRATION OF SUBJECTS FOR DISSERTATION 1. NAME OF THE CANDIDATE AND MR. SHRIMANTRAY UNNIBHAVI. ADDRESS I YEAR M.Sc. (NURSING), TULZA BHAVANI COLLEGE OF NURSING NO, 899/3, NEAR HAJRAT JUNEEDI DARGA, GYANG BAWADI, BIJAPUR-586101.

2. NAME OF THE TULZA BHAVANI COLLEGE OF NURSING, INSTITUTE NO, 899/3, NEAR HAJRAT JUNEEDI DARGA, GYANG BAWADI, BIJAPUR- 586101. 3. COURSE OF THE I YEAR M.SC. (NURSING), STUDY AND SUBJECT COMMUNITY HEALTH NURSING

4. DATE OF ADMISSION 07th MARCH 2011. TO THE COURSE 5. TITLE OF THE STUDY “ A STUDY TO EVALUATE THE EFFECTIVENESS OF STRCTURE TEACHING PROGRAM ON KNOWLEDGE REGARDING IMPORTANCE OF COOKING METHODS IN HOUSE HOLDS CONDITION AMONG HOUSE HOLD WOMEN IN SELECTED RURAL AREA AT BIJAPUR DISTRICT.

6. BRIEF RESUME OF THE INTENDED WORK

2 6.1 INTRODUCTION

"All cooking is a matter of time. In general, the more time the better."

- John Erskine

Health is a common theme in most culture. In fact, all communities have their concepts of health, as part of their culture. The widely accepted definition of health is that given by the World health organization in 1948. “Health is a state of complete physical, mental and social well being and not merely an absence of disease or infirmity.”1

The best wealth of a man - Health is our best wealth. It is the source of all happiness. A man may possess much wealth. If his health is not good, he cannot be happy, he is always sad, he does not find peace of mind. It is our first duty of preserve our health. Without good health we cannot do anything. We get no interest in doing anything. This world seems to be an unhappy place to an unhealthy man. An unhealthy man always thinks of his ill health. His life is very miserable. Nothing can give him pleasure. He has no strength of mind. He has no courage. A healthy man is always cheerful. He finds interest in doing a thing. He has got strength of mind. He always sees the bright side of a thing. He is always hopeful. He does not lose heart easily. A healthy man is then the happiest of all men. What is necessary for good health - Many things are necessary to preserve health. The first necessary thing is pure air. The second thing is water. We must have good food. We require exercise for our body.2

The practice of cooking food was first conceived most anthropologist believe that cooking fires began only about 250.000 years ago when hearths started appearing primatologist Richard Wrentham and suggested that cooking was invented as far back as 1.8million to 2. Million years ago other researchers believe that cooking was invented as late as 4o.000 or 10,000years ago evidence of fire is inconclusive as wild fires started by lightning strikes are still coman in east Africa and other wild areas and it is difficult to determine when fire was first used for cooking as opposed to just being used for warmth or for keeping fredators away.3

3 International travel can pose various risks to health, depending both on the health needs of the traveler and on the type of travel to be undertaken. Travelers may encounter sudden and significant changes in altitude, humidity, temperature and exposure to a variety of infectious diseases, which can result in illness. In addition, serious health risks may arise in areas where accommodation is of poor quality, hygiene and sanitation are inadequate, medical services are not well developed and clean water is unavailable. Accidents continue to be the most common cause of morbidity and mortality in travelers but it is also important to protect travelers against infectious diseases. Nutrition (also called nourishment or aliment) is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life. Many common health problems can be prevented or alleviated with a healthy diet the diet of an organism is what it eats, which is largely determined by the perceived palatability of foods. Dietitians are health professionals who specialize in human nutrition, meal planning, economics and preparation. They are trained to provide safe, evidence-based dietary advice and management to individuals (in health and disease), as well as to institutions. There are six major classes of nutrients: carbohydrates which gives energy, fats which gives essential fatty acids for fat soluble vitamins , minerals for electrolyte balance, protein for body build, vitamins for proper organ functioning and water to maintain ph of blood. These nutrient classes can be categorized as either macronutrients (needed in relatively large amounts) or micronutrients (needed in smaller quantities). The macronutrients include carbohydrates (including fiber), fats, protein, and water. The micronutrients are minerals and vitamins. The macronutrients (excluding fiber and water) provide structural material (amino acids from which proteins are built, and lipids from which cell membranes and some signaling molecules are built) and energy.4

Cooking technique and ingredients vary wildly across the world reflecting unique environmental economic and cultural tradition cooks themselves also vary widely in skill and training cooking can also accrue through chemical reaction without the presence of heat most notably as in crevice a traditional Spanish dish where fish is cooked with the aids in lemon or limejuice, sushi also utilize a similar chemical reaction between fish and the acidic content of rice glazed with vinegar.5

4 Most ingredients in cooking are derived from living organism vegetables, fruits, grains, nuts as well as herbs and spices come from plants while meat, egg and dairy products come from animals mushrooms and the seast used in banking kinds of fungi cooks also used water and minerals such as salt cooks can also used wine or spirits. Naturally accruing ingredients contains various amounts of molecules called proteins, carbohydrates and fats they also contain water and minerals cooking involves a manipulations of the chemical properties of these molecules.6

5 6.2 NEED FOR THE STUDY

"Good cooks never lack friends."

-Christy

Need for the study means scientific method which refers to a body of technique for investigation phenomena, acquiring new knowledge or collecting and integrating previous knowledge to be termed scientific method of enquiry must be based on gathering empirical and measurable evidence subject to specific principles of reasoning.

When heat is used in the preparation of food, it can kill or inactivate potentially harmful organisms including bacteria and viruses. The effect will depend on temperature, cooking time and technique used. The temperature range from 41 °F to 135 °F (5 °C to 57 °C) is the "Danger zone food safetymed to be far less likely to harbor bacteria. This has been debated, some research has shown wooden boards are far better.Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1tablespoon per gallon of water, as at that dilution it is considered food safe, though some professionals choose not to use this method because they believe it could taint some foods) or a trip through a dishwasher with a "Sanitize" cycle are effective methods for reducing the risk of illness due to contaminated cooking implements.7

Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity.8

On the other hand are due to introduction of disease-causing bacteria in food by careless handling, cooking or serving. For instance, during coughing, the spray of aerosol introduces virus or bacteria in the food. These microbes do not multiply in food, instead they enter and multiply in the human body and cause severe illness. Even a few bacterial cells invading the body are enough to cause disease.9

6 These are generally worms, which grow in the body. Actually, food gets contaminated by ova of worms that are released in the faces. Ova can get into food by unhygienic handling of food or by using still or infected water that is a reservoir for infection. The ova hatch into worms in the body. For example, round worm disease. The female roundworm (Ascaris) produces over 200,000 eggs per day in the intestine of infected person which are passed to the soil in faces. These are hatched into larvae. Once larvae are consumed, they grow into tiny worms in the intestine.10

India will become most popular country in the world in another few years India population according to the 2001cencess stood as 1217,015,247 adding 181millions persons to its population between 1991 to2001. India sustains 16.7% of world’s population distributed over 2.4% of world in land area. UN controlled growth population is leads to stage of food in our country so need for the scientifically methods of food preparation to save the nutritive value. In our country using UN cultural cooking methods preparation of foods its leads loss of nutritive values it leads notional deficiency disorders in our country is increased by day by day.11

Cooking makes food easy to digest; when food is cooked it becomes soft so that it is easily chewed and swallowed. The juices that digest food are able to mix well with the softened food. Hence the food gets simplified for use by your body. Cooking improves, the appearance, texture cooler, flavor and taste of the food Cooking improves the taste and flavor of food, changes its cooler and appearance. When you cook meat or potatoes etc. You will find that the food has better taste. Cooking meat improves its taste, flavor and cooler. Addition of spices and condiments during cooking further improves the acceptability and palatability of foods. When foods are cooked you can make a variety of dishes, cooked foods provide variety in your meals. You must have eaten potatoes cooked in different ways - such as pakora, potato chat, potato parantha, potato vegetables and potato chips etc. Parantha, puree, chapatti, bread, math etc. So, you see that you can make variety of dishes with the same food. Cooking helps to keep the food longer, do you know why we boil milk? Yes, if you do not boil milk it will get spoiled soon. Boiling milk helps in killing of spoilage organism and makes it last longer. Atta doughgets spoilt after some time. You must have noticed that chapaties can be kept longer than the dough. Can you

7 name a few more foods that will last longer after cooking Cooking makes the food safe and sterile, raw foods get spoilt because of the harmful micro-organism present in them. These micro-organisms get destroyed, when you cook food. Killing germs by cooking makes the food sterile and safe for eating. Milk often contains bacteria that cause tuberculosis. Without boiling milk using lead to tuberculosis effecting for human being.12

The study was conducted to evaluate the effect of three common cooking practice (i.e., boiling steaming, and frying) on physiochemical contents (i.e., polyhenols, carotenids, glucosinolates and ascorbic acid), total antioxidant capacities (TAC), as measured by three different analytical assays [Trolox equivalent antioxidant capacity (TRAC), total radical –trapping antioxidant parameter (TRAP), ferric reducing antioxidant power (FRAP)] and physiochemical parameters of three vegetables (carrots, courgettes and broccoli). Water-cooking treatments better preserved the antioxidant compounds, particularly carotenoids, in all vegetables analyzed and ascorbic acid in carrots and courgettes. Steamed vegetables maintained a better texture quality than boiled ones, whereas boiled vegetable showed limited discoloration. Fried vegetables showed the lowest degree of softening, even though antioxidant compounds were less retained. An overall increase of TEAC, FRAP and TRAP values was observed in all cooked vegetables, probably because of matrix softening and increased extractability of compounds, which could be partially converted into antioxidant chemical species. Thus study was concluded that the notion that processed vegetables offer lower nutritional quality. Hence the study was recommended that for each vegetable a cooking method would be preferred to preserve the nutritional and physicochemical qualities.13

Today the experiment on cooking methods is major component of health among human being. Hygienic preparation of food by using cocking methods are prevents the infections in house hold condition. Hence the investigator felt the need to create the knowledge among house hold women’s who are unknown about proper uses of cooking methods.

6.3 REVIEW OF LITERATURE

8 The review of literature in a research report is a summary of current knowledge about a particular problem and includes what is known and not known about problem. Review of literature is one of the most important steps in research process. The major goals of review of literature are to develop a strong knowledge base to carry out research and non research scholarly activity. A literature review is a description and analysis of the literature relevant to a particular field or topic.

A cross sectional study was conducted to examines whether demographic factors, overweight, beliefs about the nutritional value and taste of ready meals and cooking method are associated with ready meal consumption in Zürich, Switzerland. Ready-meal consumption, weight status, cooking skills, beliefs about the taste and nutritional value of ready meals and demographic variables were assessed with self- administered questionnaires. Data was analyzed with one-way ANOVA and multiple regression analysis. A total of 1017 adults from the German-speaking part of Switzerland. Men reported being more positive about ready meals and having fewer cooking skills compared with women. Overweight adults (BMI > 25 kg/m2) were more positive about nutrients and vitamins in ready meals compared with normal- weight adults. Ready-meal consumption was associated with cooking skills (β = -0·192), age (β =- 0·228), overweight (β = 0·129), nutritional value (β = -0·131), taste (β = -0·126), working status (β = 0·096) and gender (β = 0·084). Cooking methods were identified as a strong predictor of ready-meal consumption. The importance of cooking skills as a barrier to healthy eating should be explored, as it is plausible that cooking skills will further decrease in the future. Thus the study was concluded by there was an association between ready-meal consumption and overweight. Hence the study was recommended that the further research should examine the importance of ready meals for the overweight epidemic.14

A comparative study was conducted to review the microbiological risks associated with hygiene in the domestic kitchen related to food and infant formula safety in food research and consultancy unit, school of health sciences, University of Wales Institute, Cardiff. Compared to other food sectors, research on consumer food hygiene, domestic food-handling and preparation of infant formula is relatively understudied. Behavioral and microbiological studies of consumer hygiene and the

9 domestic kitchen have been reviewed to incorporate research relating to the safety of infant formula. Incidence data identify the home as an important location for acquiring food-borne disease. The domestic kitchen can be used for a variety of purposes and is often contaminated with potentially harmful micro-organisms such as Campylobacter and Salmonella. Consumer hygiene habits have frequently been found to be inadequate and relate both to microbial growth, survival and cross- contamination. Thus the study was concluded that the activities associated with the preparation of infant formula and associated bottles and equipment are of particular concern.15

The study was conducted to study the rate of contamination and hygiene quality of cooking butter in food hygiene and control department, Faculty of Veterinary Medicine, Beni-Suef University, Egypt. A total of 60 random samples of cooking butter, were collected from different farmers' houses in different villages, Beni-Suef Governorate, Egypt. Cooking butter samples were examined for psychotropic bacteria, total coli forms, feacal coli forms and molds and yeasts counts. The microbiological examination revealed that 100, 100, 36.7, 31.7, 31.7 and 23.3% of the examined samples were contaminated by psychotropic bacteria, molds and yeasts, coli forms, faecal coli forms, E.coli and S.aureus, respectively. None of the examined cooking butter samples contained Ps.aeruginosa. The means values of sodium chloride and titratable acidity were 0.57 ± 0.05 % and 0.20 ± 0.013%, respectively. Thus the study was concluded that the cooking butter is produced under unhygienic condition and without good manufacturing practice. 16

An experimental study was conducted to know the Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR) in department of food Science and Technology, University of California, USA.The composition and thermal stability of anthocyanins in black rice (Oryza sativa L. japonica var. SBR) produced in California were investigated. Six anthocyanin pigments were identified and quantified by high performance liquid chromatography using photo diode-array detection (HPLC-PDA) and electro spray ionization mass spectrometry [LC- (ESI)MS/MS]. The predominant anthocyanins are cyanidin-3-glucoside (572.47 microg/g; 91.13% of total) and peonidin-3-glucoside (29.78 microg/g; 4.74% of total).

10 Minor constituents included three cyanidin-dihexoside isomers and one cyanidin hexoside. Thermal stability of anthocyanins was assessed in rice cooked using a rice cooker, pressure cooker, or on a gas range. All cooking methods caused significant (P < 0.001) decreases in the anthocyanins identified. Pressure cooking resulted in the greatest loss of cyanidin-3-glucoside (79.8%) followed by the rice cooker (74.2%) and gas range (65.4%). Conversely, levels of protocatechuic acid increased 2.7 to 3.4 times in response to all cooking methods. Thus the study was concluded that the cooking black rice results in the thermal degradation of cyanidin-3-glucoside and concomitant production of protocatechuic acid.17

A survey was conducted to know the effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, contamination of rice plants can result in high total as concentrations (t-As) in cooked rice, especially if As-contaminated water is used for cooking. This study was examines two variables: (1) the cooking method (water volume and inclusion of a washing step); and (2) the rice type (atab and boiled). Cooking water and raw atab and boiled rice contained 40 micro As l(-1) and 185 and 315 micro As kg(-1), respectively. In general, all cooking methods increased t-As from the levels in raw rice; however, raw boiled rice decreased its t-As by 12.7% when cooked by the traditional method, but increased by 15.9% or 23.5% when cooked by the intermediate or contemporary methods, respectively. Thus was concluded based on the best possible scenario (the traditional cooking method leading to the lowest level of contamination, and the rice type with the lowest as content), t- As daily intake was estimated to be 328 micro, which was twice the tolerable daily intake of 150 micro. Hence the study was recommended that the further research studies should be carried on cooking methods.18

An experimental study was conducted to examine the shifts in food practices that are taking place through an exploration of the day-to-day cooking practices of a young group in department of community health and epidemiology, college of medicine, University of Saskatchewan, Saskatoon, Canada. Over the course of the past century, the quantity of prepackaged, pre-prepared foods available in the North American context has increased dramatically. This study was included low-income

11 women in Montreal and considers our contribute to health problems such as obesity and nutritional deficiencies in addition to health inequalities within populations. The participatory study was used data from five focus groups with a total of 22 participants to contribute to understanding of social and physical food environments (the "foods cape") shape daily food and cooking practices. Thus the study concluded that the household roles and responsibilities that requires complex management, personal food choice and skill, as well as health, learning, and access to food. The study was recommended that low cost income group’s people are preparing daily fresh food in his/her income.19

An experimental study was conducted to know the effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Pharsalus vulgaris, L.) and the protein value in department de Planejamento Alimentary e Nutriçado, Universidad Estadual de Campinas, Brasil. The effect of soaking in domestic processing, on the nutritive value of the common bean (Phaseolus vulgaris, L.) cv IAC-Carioca, was studied. Five treatments were carried out with experimental diets, and offered to male, recently weaned Wistar rats. The protein sources were, respectively, control diet (casein) (CC), casein plus the soluble solids found in the soaking water (CSS), freeze dried bean cooked without soaking (BNS), freeze dried bean cooked with the non-absorbed soaking water (BSW), freeze dried bean cooked without the non-absorbed soaking water (BSNW) and an aproteic diet (AP) for corrective purposes. The anti-nutritional factors (phytates and tannins), were determined in the differently processed beans and in the soaking water. The following values for the reduction of phytates were obtained: BNS (20.9%), BSNW (60.8%) and BSW (53.0%) and the tannins were reduced by: BNS (86.6%), BSNW (88.7%) and BSW (89.0%). No significant differences were observed between the various treatments using the common bean as protein source, with respect to the net protein ratio (NPR). With respect to the digestibility corrected by non-protein diet, values varying between 94.1% and 94.6% for casein, and between 57.5% and 61.4% for the common bean, observed, the treatment BNS being more digestible. Thus the study was concluded that the soaking did not interfere with the NPR of the experimental diets containing the common bean as protein source, nor did it reduce the tannin content.20

12 A survey was conducted to know the changes in weight of fresh and dried vegetables on cooking in Paris. The study has based on vegetables and some fruits of frequent utilization in the population. It was accomplished by 25 voluntary housekeepers from Paris and Marseille during a whole year according to precise instructions about the method of weighings, every vegetable having to be weighed, three times at different intervals, during the year; 3203 weighing were mode corresponding to 2 399 kg of divers types of vegetables. At boiling, the most utilized method, the variations of weight according to the weight before cooking are very important extending from + 10 p. 100, for Brussels sprouts and fresh flageolets at--25 p. 100 and--36 p. 100 for lettuce and endive, the last of weight being the highest for fine leaves vegetables, lesser for roots and tubers, and around zero for artichokes, French beans, cauliflower, aubergines. However the weight of fresh pulses varies slightly at boiling and stewing, it is the same for potatoes. As for dry beans, the increase of weight is less important than the percentage currently utilized for the calculation of surveys, the loss of weight according to cooked fruits pears and apples is not high(about 10p.100). The first one gives the different kinds of vegetables studied with every way of cooking observed, the numbers of weighing effected the weight corresponding to 100 g raw and the weight corresponding to 100 g cooked. Thus Study was recommended that there is need of vegetables and some fruits of frequent utilization in the population lead to mending normal health.21

13 6.4 STATEMENT OF PROBLEM

“A study to evaluate the effectiveness of structured teaching program on knowledge regarding importance of cooking methods in household’s condition among house hold women in selected rural area at Bijapur District”.

6.5. OBJECTIVES OF THE STUDY

1. To assess the knowledge regarding cooking methods among house hold women.

2. To evaluate the effectiveness of structured teaching program on knowledge regarding cooking methods among house hold women.

3. To find the association between pretest knowledge score with selected socio- demographic variables.

6.6. OPERATIONAL DEFINITIONS

1. EVALUATE: It refers to systematic collection and analysis of data needed to make decisions regarding.

2. EFFECTIVENESS: It refers to significant gain in knowledge score among house hold women knowledge regarding importance of cooking methods on structured teaching program.

3. STRUCTURED TEACHING PROGRAM: In this study structured teaching program refers to the teaching tool prepared by the investigator regarding importance of cocking methods.

4. KNOWLEDGE: It refers to proper response of house hold women regarding as elicited through self administered knowledge questionnaire.

14 6.7. ASSUMPTIONS

1. The house hold women will have limited knowledge regarding importance of cooking methods.

2. The structured teaching program will be help full in improving the knowledge of cooking methods among house hold women.

6.8. HYPOTHESIS

H0 - There is no significant association between pre test knowledge score with selected socio demographic variables.

H1- There is significant association between pre test knowledge score with selected socio demographic variable.

15 7. MATERIAL AND METHODS

7.1 SOURCE OF DATA : House hold women in selected area at Bijapur District.

7.2 METHODS OF DATA COLLECTION

7.2.1 Research design : Pre- experimental one group pre test and post test design and research approach adopted in this study is evaluative approach. 7.2.2 Research variables

Independent variable : Structured teaching program on knowledge regarding effects of impotents cooking methods selected area at Bijapur, Distict.

Dependent variable : Knowledge of house hold women’s regarding importance of cooking methods.

Extraneous variables : Extraneous variables such as age, gender, religion, education, type of family, family income sources of information.

7.2.3 Setting : Selected area at Bijapur, District.

7.2.4. Population : House hold women in selected area, Who fulfill the inclusion criteria.

7.2.5. Sample size : House hold women in selected area, who fulfill the inclusion criteria and the sample size is 60.

16 7.2.6. Criteria for the sample selection.

Inclusion criteria:

. House hold women who are in the age between 25 to 50 years.

. House hold women who are able to read and write Kannada.

. House hold women who are available and willing to participate in the study at the time of data collection

Exclusion criteria:

 Who are below 25 and above 50 years of age.

 Who are not available at the time of study

7.2.7. Sampling technique

Non probability - convenient sampling technique.

7.2.8 Tool for data collection

The tool consists of the following section.

Section A : It includes selected socio demographic variables.

Section B : It include self administrated questionnaire to assess the house hold women’s regarding importance of cooking methods in selected area at Bijapur, district.

17 7.2.9 Method of data collection : On 1st day (pre test) the women knowledge will be assessed by the investigator through self administer knowledge questionnaire. Structured teaching program will be conducted importance of cooking method. On 8thday of the pre test, post test will be conducted with same self administered knowledge questionnaire to assess the knowledge regarding importance of cooking methods.

7.2.10 Plan for the data analysis : The collection data will be analyzed using descriptive and inferential statistics.

Descriptive statistic : Frequency, Percentage, mean and standard deviation will be used.

Inferential statistic : “t” test and chi-square test will be used.

7.3. DOES THE STUDY REQUIRE ANY INVESTIGATION OR INTERVENTION TO BE CONDUCTED ON PATIENT OR OTHER HUMAN OR ANIMALS?

: Yes, there is intervention as structured teaching program and there is no active manipulation on the subject.

18 7.4. HAS ETHICAL CLEARANCE BEEN OBTAINED FROM YOUR INSTITUTION?

: Yes,

• The ethical clearance will be obtained from the institution. • The requisition letter for the seeking permission to conduct the study in selected area has been submitted.

• An informed consent will be obtained from subjects during the data collection.

19 8. LIST OF REFERENCES.

1. K. Park, “A text book of essential of community health nursing”, Banarsidas publishers, fourth edition, 2004, 12-13p

2. Nandini Tewary, “Importance of health”, 07, Jan, 2007, available on http://www.google.com, retrieved on 18/11/2011.

3. Health risks and precautions: general considerations, available on http://www.google.com, retrieved on 18/11/2011.

4. Sample, Ian, "Cooking may be 1.9m years old, say scientists", available on http://www.google.com, retrieved on 18/11/2011.

5. “ Technics of cooking method’, available from http://www.google.com, retrieved on 18/11/2011.

6. Preparation of food . available from http://www.google.com, retrieved on 16/11/2011

7. Stastics on food poisioning U.S. available from www.google.com retrieved on 17/11/2011.

8. Bacterial food poisioning. available from www.google.com retrieved on 18/11/2011.

9. Food hygiene,available from www.google.com retrieved on 18/11/2011.

10. ″India Census″-1991-2001, available from www.census/india.in, retrived on 20/11/2011.

11. “cooking ingrediants’, available from http://www.google.com, retrieved on 19/11/2011.

20 12. Cristiana Miglio†, Emma Chiavaro‡, Attilio Visconti§, Vincenzo Fogliano§ and Nicolett “Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables”, in department of Public Health, University of Parma, 2008.

13. Van der Horst K, Brunner TA, Siegrist M, “Ready-meal consumption: associations with weight status and cooking skills,”in ETH Zurich, Institute for Environmental Decisions, Consumer Behaviour, Universitätsstrasse 22, CHN H75.3, CH-8092 Zürich, Switzerland.Feb, 2011.

14. Meshref AM, “Microbiological quality and safety of cooking butter in Beni- Suef governorate-Egypt” Food hygiene and control department, Faculty of Veterinary Medicine, Beni-Suef University, Egypt 2010 Jun.

15. Meshref AM, “Microbiological quality and safety of cooking butter in Beni- Suef governorate-Egypt”, in food hygiene and control department, Faculty of Veterinary Medicine, Beni-Suef University, Egypt. 2010 Jun.

16. Hiemori M, Koh E, Mitchell AE, “Influence of cooking on anthocyanins in black rice (Oryza Savita L.japonica var SBR), department of food science and technology, University of california, MAR, 2009.

17. Signes A, Mitra K, Burlo F, Carbonell-Barrachina A,” A. Effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, India”, department of Tecnologia Agroalimentaria, Universidad Miguel Hernandez, Orihuela, Alicante, Spain. 2008.

18. Engler-Stringer R, “The domestic foods capes of young low-income women in Montreal: cooking practices in the context of an increasingly processed food supply,” in department of Community Health and Epidemiology, College of Medicine, University of Saskatchewan, Saskatoon, Canada.Apr, 2007.

21 19. Engler-Stringer R, “The domestic foods capes of young low-income women in Montreal: cooking practices in the context of an increasingly processed food supply,” in department of Community Health and Epidemiology, College of Medicine, University of Saskatchewan, Saskatoon, Canada, Apr, 2007.

20. Péquignot G, Vinit F, Chabert C, Bodard M, Perles S, “Changes in weight of fresh and dried vegetables on cooking”, in French, 1976;

22 9. Signature of the candidate :

10. Remarks of the guide :

11. Name and Designation of

11.1 Guide : MR.YOGESH KUMAR UPADHAY ASSOCIATE PROFESSOR AND HOD OF COMMUNITY HEALTH NURSING, TULZA BHAVANI COLLEGE OF NURSING BIJAPUR

11.2 Signature :

11.3 Co-guide (if any) : MR. SATEESH SINDHE ASSISTANT PROFESSOR TULZA BHAVANI COLLEGE OF NURSING BIJAPUR

11.4 Signature :

11.5 Head of the Department : MR. YOGESH KUMAR UPADHAY ASSOCIATE PROFESSOR AND HOD OF COMMUNITY HEALTH NURSING, TULZA BHAVANI COLLEGE OF NURSING BIJAPUR

11.6 Signature :

12. 12.1 Remarks of the Principal :

12.2 Signature :