For the Degree of DOCTOR OF PHILOSOPHY IN HOME SCIENCE (FOOD AND NUTRITION)

Transcription

1 IMPACT OF INDIGENOUS FOOD (METHI DANA, KALE TIL & KALI JIRI) ON BLOOD GLUCOSE LEVEL OF MIDDLE AGED NIDDM PATIENTS A Thesis Submitted to Devi Ahilya Vishwavidhyalaya, Indore For the Degree of DOCTOR OF PHILOSOPHY IN HOME SCIENCE (FOOD AND NUTRITION) 2015 Supervisor Prof. Nandini Sarwate Submitted by Ms. Suvarna Kapoor

2 IMPACT OF INDIGENOUS FOOD (METHI DANA, KALE TIL& KALI JIRI) ON BLOOD GLUCOSE LEVEL OF MIDDLE AGED NIDDM PATIENTS A Thesis Submitted to Devi Ahilya Vishwavidhyalaya, Indore For the Degree of DOCTOR OF PHILOSOPHY In HOME SCIENCE (FOOD AND NUTRITION) 2015 Supervisor Dr.(Mrs.) Nandini Sarwate Professor, (Home Science Department) Govt. Maharani Laxmibai Girls PG College Indore (MP) Submitted by Ms. Suvarna Kapoor Astt. Prof M.K.H.S Gujarati Girls College Indore (MP) 2

3 DECLARATION I, SUVARNA KAPOOR, declare that the thesis titled IMPACT OF INDIGENOUS FOOD (METHI DANA, KALE TIL & KALI JIRI) ON BLOOD GLUCOSE LEVEL OF MIDDLE AGED NIDDM PATIENTS is my own work, which has been carried out under the supervision of Dr.Nandini Sarwate, at the research centre, Govt. M.L.B Post Graduate Girls College, Kila maidan, Indore, approved by the Research Degree Committee. I have put in more than 200 days of attendance with the supervisor at the centre. I further declare that to the best of my knowledge, the thesis does not contain any part of any work which has been submitted for the award of any degree either in this University or in any other University/Deemed University without proper citation. Signature of Supervisor Signature of the Candidate Dr.(Mrs.) Nandini Sarwate Professor, Food & Nutrition, (Home Science Department) Govt. Maharani Laxmibai Girls PG College Indore (MP) Suvarna Kapoor (Signature of Principal) Dr. C.K. Agnihotri Govt. Maharani Laxmibai Girls PG College Indore (MP) 3

4 CERTIFICATE OF THE SUPERVISOR This is to certify that the work titled IMPACT OF INDIGENOUS FOOD (METHI DANA, KALE TIL & KALI JIRI) ON BLOOD GLUCOSE LEVEL OF MIDDLE AGED NIDDM PATIENTS is a piece of research work done by Ms Suvarna Kapoor under my guidance and supervision for the degree of Doctor of Philosophy of Devi Ahilaya Vishwavidhyalaya, Indore (M.P.) India. That the candidate has put-in an attendance of more than 200 days with us. To the best of our knowledge and belief, the thesis: (i) Embodies the work of the candidate himself; (ii) Has duly been completed; (iii) Fulfils the requirements of the Ordinance relating to the Ph.D. degree of the University; and (iv) Is up to the standard both in respect of contents and language for being referred to the examiners. (Prof. Nandini Sarwate) Signature of Supervisor Forwarded Signature of Principal (Dr. C.K. Agnihotri) Govt. Maharani Laxmibai Girls PG College Indore (MP). 4

5 ACKNOWLEDGEMENT I take this opportunity with much pleasure to thank all the people who have helped me through the course of my journey towards producing this thesis. First of all I want to thanks to Dr. Nandini Sarwate, guide of my PhD, for her advice, affectionate guidance, constant encouragement, help and motivation, her support & trust in me. I feel exteremely honoured having worked under her guidanace. My hearteous regards and thanks To Dr. C.K. Agnihotri, Principal of Govt. M.L.B P.G. College, Indore (M.P.) and Dr. Kirti Tiwari, Chairman and dean of Home Science Faculty, DAVV, Indore & Head, Department of Home Science, Govt.M.L.B P.G. College, Kila Maidan Indore (M.P.) and other respected faculty members of department of Home Science, of Govt. M.L.B P.G. College, Indore (M.P.) for their cooperation, permission and guidance to execute the present study. The study would not be possible without help and full co-operation of my study participants(niddm Patient) of Indore city. I would like to express my sincere gratitude for all of them. My special thanks to dignostic centers and Doctors who guided and provided me NIDDM Patients for my study. My thanks to Librarian of DAVV, Librarian of Ayurvedic College, Dr. N.Jain and Dr. Chourasia, Dr. Navnitbhai Patel Indore for their 5

6 support guidance and providing me books, literature and information resources and references vital to my work. To my very dearest friends Dr. Shilpa Parikh and Dr. Venkataraman for help, support and guidance throughout my study. To Dr. Gopa Dua, Dr.Vipul Patel, Dr. Dinesh Sethi and Dr. Manoj Padia Senior Faculties and friends for their advice and help in the dayto-day work and their assistance in the outlining of thesis. To Ms Paresha Deora of Computer department, MKHS Gujarati Girls College, for her help and support. To Dr. Nihar Gite, Principal and all other staff members of MKHS Gujarati Girls college, for the support and encouragement. To my mother Dr. Pushpa Kapoor and my loving son Sohum for the confidence, endurance and support and who have always been a source of affection, inspiration and encouragement. Lastly, I offer my regards and blessings to all of those who supported me in any respect during this study. Suvarna Kapoor 6

7 INDEX Chapter 1: Introduction Page No. 1.0 Introduction Types of diabetes Aetiology / Causes Other Risk Factors Signs and Symptoms Diagnostic and Screening Criteria Morbid Anatomy Complications Treatment Introduction to MKK (Methidana, Kali jiri, Kale til) The Rationale of the Study Objectives of the study 38 Chapter 2: Review of Literature 2.0 Introduction Reviews related to Indigenous food in treatment of diabetes Reviews related to MKK and their impact Reviews Related To Body Weight and Diabetes Reviews related to Food habits and nutrients intake of diabetic patient 71 Chapter 3 : Materials and Methods 3.0 Introduction Objectives Hypothesis Research Design Sample and Sampling Technique Tools and Techniques Preparation of MKK Powder (Indigenous food) Ethical Issue Health Problems Data Analysis 89 Chapter 4:Results and Discussions 4.1 Result related to H 0 No Result related to H 0 No Result related to H 0 No Result related to H 0 No

8 Chapter 5: Summary and Conclusion 5.0 Introduction Objectives Materials and Methods Sample and SamplingTechniques Tools and Techniques Preparation of MKK Powder (Indigenous food) Data Analysis Ethical Issue Results Conclusion Limitations Suggestions Bibliography 152 Annexure 1- General information 168 Annexure 2A- Diatary Recall 169 Annexure 2B- Information related to daily food consumption 170 Annexure 3-4 Standard equipments used to collect diatary information

9 LIST OF TABLES Table No. Name of Tables 1.1 Differentiating Features of Type I and Type 2 Diabetes MDRF-Indian diabetes risk score WHO 1999 diabetes diagnostic criteria Indian medicinal plants with anti diabetic and related beneficial properties 4.1 Group Statistics of fasting blood glucose level of group I and group II before experiment 4.2 Independent Samples t Test of fasting blood glucose level (1) of group I and group II before experiment 4.3 Group Statistics of Fasting blood glucose level (2) of group I and group II after experiment 4.4 Independent Samples t Test of Fasting blood glucose level of group I and group II after experiment 4.5 Paired Samples Statistics of fasting blood glucose level of Group I before and after experiment 4.6 Paired Samples Correlations of fasting blood glucose level of Group I before and after experiment 4.7 Paired Samples t Test of fasting blood glucose level of Group I before and after experiment 4.8 Table Paired Samples Statistics of fasting blood glucose level of Group II before and after experiment 4.9 Table Paired Samples Correlations of fasting blood glucose level of Group II before and after experiment 4.10 Paired Samples t Test of fasting blood glucose level of Group II before and after experiment 4.11 Group Statistics of Postprandial blood glucose level of group I and group II before experiment 4.12 Independent Samples t Test of Postprandial blood glucose level of group I and group II before experiment 4.13 Group Statistics of Postprandial blood glucose level of group I and group II after experiment 4.14 Independent Samples t Test of Postprandial blood glucose level of group I and group II after experiment 4.15 Paired Samples Statistics of postprandial blood glucose level of Group I before and after experiment 4.16 Paired Samples Correlations of postprandial blood glucose level of Group II before and after experiment 4.17 Paired Samples t Test of postprandial blood glucose level of Group I before and after experiment Page No

10 Paired Samples Correlation of postprandial blood glucose level of Group II before and after experiment Paired Samples Statistics of postprandial blood glucose level of Group II before and after experiment Paired Samples t Test of postprandial blood glucose level of GroupII before and after experiment Paired Samples Test Group Statistics of initial weight ( 1 ) of group I and group II before experiment Independent Samples t Test of initial weight of group I and group II before experiment 4.23 Group Statistics of final weight of group I and group II after experiment Independent Samples t Test of final weight of group I and group II after experiment 4.25 Paired Samples Statistics of weight of Group I Paired Samples Correlations of weight of Group I Paired Samples t test of weight of Group I Paired Samples Statistics of weight of Group II before and after experiment Paired Samples Correlations of weight of Group II before and after experiment Paired Samples t test of weight of Group II before and after experiment 4.31 Group Statistics of consumption of cereals of group I and group II Independent Samples t Test of consumption of cereals of group I and group II 4.33 Group Statistics of consumption of pulses of group I and group II Independent Samples t Test of consumption of pulses Of group I and group II Group Statistics of consumption of Milk and Milk Product of group I and group II Independent Samples t Test of consumption of Milk and Milk Product of group I and group II 4.37 Group Statistics of consumption of fruits of group I and group II Independent Samples t Test of consumption of Fruits of group I and group II 4.39 Group Statistics of consumption of vegetables of group I and group II Independent Samples t Test of consumption of vegetables of group I and group II Group Statistics of consumption of Fats and Oils of group I and group II Independent Samples t Test of consumption of Fats and Oils of group I and group II 4.43 Group Statistics of consumption of sugar of group I and group II

11 4.44 Independent Samples t Test of consumption of sugar of group I and group II 4.45 Results of chi square test Group Statistics of Calories intake of group I and group II Independent Samples t Test of Calories intake of group I and group II Group Statistics of carbohydrate intake of group I and group II Independent Samples Test of carbohydrate intake of group I and group II 4.50 Group Statistics of Protein intake of group I and group II Independent Samples Test of Protein intake of group I and group II Group Statistics of total Fat intake of group I and group II Independent Samples Test of Total Fat intake of group I and group II

12 Figure No. LIST OF FIGURES Name of Figure 1.1 Pathogenesis algorithm, type 1 diabetes mellitus Pathogenesis algorithm, type 2 diabetes mellitus Symptoms chart of diabetes Comparison of Fasting blood glucose level of two groups before and after experiment Comparison of Post prandial blood glucose level of two groups before and after experiment Page No. 4.3 Comparison of weight of two groups before and after experiment Comparison of cereal consumption of group I and group II Comparison of pulses consumption of group I and group II Comparison of milk consumption of group I and group II Comparison of fruits consumption of group I and group II Comparison of vegetable consumption of group I and group II Comparison of Fats and oil consumption of group I and group II Comparison of sugar consumption of group I and group II Comparison of calorie consumption of group I and group II Comparison of carbohydrate consumption of group I and group II Comparison of Protein consumption of group I and group II Comparison of total fats consumption of group I and group II Consumption of carbohydrate, Protein and fats in group I Consumption of carbohydrate, Protein and fats in group II