Microstructure of Idli

The microstructure of idli prepared from seeds of common beans (Phaseolus vulgaris) and rice, and Indian black gram seeds ( Vigna mungo) and rice in the ratio 1:2 was examined . Intact starch granules and protein bodies were observed in the unfermented idli batter. Starch granules disappeared as fermentation time increased to 18 hours and 36 hours. The surface of idli prepared from 36-hour fermented batter was cohesive , dense and sponge- or foam-like. The microstructure of idli prepared from common beans and rice was similar to the microstructure of idli prepared from Indian black gram and rice. Common beans can be successfully substituted for Indian black gram in preparing comparable and acceptabl e steamed idli

Walking, fitness, body composition and inch loss

Twenty-two women aged 53.4±8.6 years (mean ± SD) walked four nights per week for eight weeks at 76% of maximum heart rate in an indoor facility. The women maintained their regular diet as evidenced by comparison of three-day diet records before and during the study. The fitness level of the women improved. Resting heart rate improved from 78.2±9.9 beats per minute (bpm) to 71.4±9.9 bpm after eight weeks of walking (p\u3c0.05). Heart rate after 6 minutes on a treadmill set at 3 miles per hour also improved (117±19.0 bpm before to 110.6±11.1 bpm after, p\u3c0.05). The subjects lost weight (75.23±17.9 kg before to 74.55±17.81 kg after, p\u3c0.05), and reduced percent body fat (34.4±6.0 to 33.4±6.0 percent, p\u3c0.005). Circumference measures only indicated a reduction in one area. The chest measure reduced from 40.9±5.4 to 39.8±5.2 inches, (p\u3c0.005). Therefore, this study indicated that walking can result in increased fitness, weight loss, and fat loss. Inch loss may not be as easily detectable

Microstructure of Black, Green and Red Gram

The three most commonly consumed legumes (grams or pulses) in India, black gram (Vigna mungo (L.) Hepper), or urd , green gram (Vigna radiata (L.) Wilczek) or mung, and red gram (Cajanus cajan (L.) Millsp.) or tur, were examined by scanning electron microscopy . Seed coat and internal features were examined to differentiate these legumes from common beans (Phaseolus vulgaris) , adzuki beans (Vigna angu/aris) and lentils (Lens culinaris). Cross-sections of the seed coats of black, green and red gram contained single layers of columnar palisade cells extending as double palisade layers at the hilum regions. The funiculi located above the hila contained storage cells; some cells were possibly collapsed during abscission from the seeds. The seed coat surface of red gram exhib ited randomly distributed pits associated with surface deposits . Red gram exhibit ~ ed promine nt ridges above the hilum. The sub - epider ~ mal regi on of red gram seed coat contained elongated pi llar-shaped cell s, generally called hourglass cells. Pi I ~ lar cells were al so present adjacent to the hilum region of both black gram and green gram seed coats , but were absent in the seed coat away from the hilum region . Starch granules embedded in a protein matrix were observed in the cross-section of cotyledons of each of the grams. Additional characterization of the microstructure of legumes will contribute to seed identification, and aid the understanding of changes that occur with development of the hard-to-cook phenomenon and during preparation, processing or cooking of legumes

Time spent by schoolchildren to eat lunch

Research has demonstrated a distinct connection between nutrition and a child\u27s ability to learn. The School Nutrition Dietary Assessment Study demonstrates that students who participated in the National School Lunch Program had better nutrient intakes than students who ate elsewhere, including students who brought lunch from home, students who ate from vending machines, and students who ate off campus, such as at grocery stores and fast food restaurants. In a study examining the attitudes of high school students toward the school lunch program, 82% of students reported that the lunch period was too short and 62% indicated the wait in lunch lines was too long. In a similar study, waiting in line was cited more often than any other factor contributing to student dissatisfaction with school lunch. Sanchez shows that the majority of school children studied had adequate time to eat school lunch but, in some cases, junior and senior high school student spent more than 15 minutes in the serving line. Time spent in the serving line was, in part, because of the large number of students entering the lunch line at the same time and the difficulty of serving them in a timely manner. The purpose of our study was to investigate the amount of time schoolchildren in 2 rural communities—Ellensburg, Wash, and Plattsburgh, NY—had available to eat school lunch, including the amount of time spent waiting for service and the amount of time available to consume their lunches, which we defined as Opportunity Time to Eat