A Thesis Submitted to Devi Ahilya Vishwavidhyalaya, Indore...

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 Submitted by

Prof. Nandini Sarwate 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 Submitted by

Dr.(Mrs.) Nandini Sarwate

Professor, (Home Science Department)

Govt. Maharani Laxmibai

Girls PG College Indore (MP)

Ms. Suvarna Kapoor

Astt. Prof

M.K.H.S Gujarati Girls College

Indore (MP)

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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

Dr.(Mrs.) Nandini Sarwate

Professor, Food & Nutrition,

(Home Science Department)



Signature of the Candidate

Suvarna Kapoor

(Signature of Principal)

Dr. C.K. Agnihotri

Govt. Maharani Laxmibai Girls

PG College Indore (MP)

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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)



.

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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 co-

operation, 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

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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 day-

to-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

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INDEX

Page No.

Chapter 1: Introduction

1.0 Introduction 1

1.1 Types of diabetes 3

1.2 Aetiology / Causes 9

1.3 Other Risk Factors 13

1.4 Signs and Symptoms 13

1.5 Diagnostic and Screening Criteria 16

1.6 Morbid Anatomy 17

1.7 Complications 18

1.8 Treatment 23

1.9 Introduction to MKK (Methidana, Kali jiri, Kale til) 34

1.10 The Rationale of the Study 38

1.11 Objectives of the study 38

Chapter 2: Review of Literature

2.0 Introduction 39

2.1 Reviews related to “Indigenous food in treatment of diabetes” 40

2.2 Reviews related to MKK and their impact 41

2.3 Reviews Related To Body Weight and Diabetes 69

2.4 Reviews related to “Food habits and nutrients intake of

diabetic patient” 71

Chapter 3 : Materials and Methods

3.0 Introduction 78

3.1 Objectives 79

3.2 Hypothesis 79

3.3 Research Design 80

3.4 Sample and Sampling Technique 80

3.5 Tools and Techniques 82

3.6 Preparation of MKK Powder (Indigenous food) 88

3.7 Ethical Issue 88

3.8 Health Problems 88

3.9 Data Analysis 89

Chapter 4:Results and Discussions

4.1 Result related to H0 No.1 90




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Chapter 5: Summary and Conclusion

5.0 Introduction 137

5.1 Objectives 138

5.2 Materials and Methods 138

5.3 Sample and SamplingTechniques 138

5.4 Tools and Techniques 139

5.5 Preparation of MKK Powder (Indigenous food) 142

5.6 Data Analysis 142

5.7 Ethical Issue 142

5.8 Results 143

5.9 Conclusion 149

5.10 Limitations 150

5.11 Suggestions 151

6.0 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 171-172

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LIST OF TABLES

Table

No. Name of Tables

Page

No.

1.1 Differentiating Features of Type I and Type 2 Diabetes 8

1.2 MDRF-Indian diabetes risk score 10

1. 3 WHO 1999 diabetes diagnostic criteria 17

1. 4 Indian medicinal plants with anti diabetic and related beneficial

properties 31-33

4.1 Group Statistics of fasting blood glucose level of group I and group II

before experiment 90

4.2 Independent Samples t Test of fasting blood glucose level (1) of group

I and group II before experiment 91

4.3 Group Statistics of Fasting blood glucose level (2) of group I and

group II after experiment 92

4.4 Independent Samples t Test of Fasting blood glucose level of group I

and group II after experiment 92

4.5 Paired Samples Statistics of fasting blood glucose level of Group I

before and after experiment 92

4.6 Paired Samples Correlations of fasting blood glucose level of Group I


4.7 Paired Samples t Test of fasting blood glucose level of Group I


4.8 Table Paired Samples Statistics of fasting blood glucose level of

Group II before and after experiment 94

4.9 Table Paired Samples Correlations of fasting blood glucose level of


4.10 Paired Samples t Test of fasting blood glucose level of Group II


4.11 Group Statistics of Postprandial blood glucose level of

group I and group II before experiment 95

4.12 Independent Samples t Test of Postprandial blood glucose level of

group I and group II before experiment 96

4.13 Group Statistics of Postprandial blood glucose level of group I and

group II after experiment 96

4.14 Independent Samples t Test of Postprandial blood glucose level of

group I and group II after experiment 97

4.15 Paired Samples Statistics of postprandial blood glucose level of Group

I before and after experiment 98

4.16

Paired Samples Correlations of postprandial blood glucose level of


4.17 Paired Samples t Test of postprandial blood glucose level of Group I


10

4.18 Paired Samples Correlation of postprandial blood glucose level of


4.19 Paired Samples Statistics of postprandial blood glucose level

of Group II before and after experiment 99

4.20 Paired Samples t Test of postprandial blood glucose level of GroupII

before and after experiment Paired Samples Test 99

4.21 Group Statistics of initial weight ( 1 ) of group I and group II before

experiment 105

4.22 Independent Samples t Test of initial weight of group I and group II

before experiment 106

4.23 Group Statistics of final weight of group I and group II after experiment 106

4.24 Independent Samples t Test of final weight of group I and group II

after experiment 106

4.25 Paired Samples Statistics of weight of Group I 107

4.26 Paired Samples Correlations of weight of Group I 107

4.27 Paired Samples t test of weight of Group I 107

4.28 Paired Samples Statistics of weight of Group II before and after

experiment 108

4.29 Paired Samples Correlations of weight of Group II before and after

experiment 108

4.30 Paired Samples t test of weight of Group II before and after

experiment 108

4.31 Group Statistics of consumption of cereals of group I and group II 112

4.32 Independent Samples t Test of consumption of cereals of group I and

group II 112

4.33 Group Statistics of consumption of pulses of group I and group II 113

4.34 Independent Samples t Test of consumption of pulses Of group I and

group II 113

4.35 Group Statistics of consumption of Milk and Milk Product of group I

and group II 114

4.36 Independent Samples t Test of consumption of Milk and Milk Product

of group I and group II 115

4.37 Group Statistics of consumption of fruits of group I and group II 116

4.38 Independent Samples t Test of consumption of Fruits of group I and

group II 116

4.39 Group Statistics of consumption of vegetables of group I and group II 118

4.40 Independent Samples t Test of consumption of vegetables of group I

and group II 118

4.41 Group Statistics of consumption of Fats and Oils of group I and group

II 120

4.42 Independent Samples t Test of consumption of Fats and Oils of group I

and group II 120

4.43 Group Statistics of consumption of sugar of group I and group II 121

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4.44 Independent Samples t Test of consumption of sugar of group I and

group II 122

4.45 Results of chi square test 124

4.46 Group Statistics of Calories intake of group I and group II 127

4.47 Independent Samples t Test of Calories intake of group I and group II 127

4.48 Group Statistics of carbohydrate intake of group I and group II 128

4.49 Independent Samples Test of carbohydrate intake of group I and group

II 129

4.50 Group Statistics of Protein intake of group I and group II 130

4.51 Independent Samples Test of Protein intake of group I and group II 130

4.52 Group Statistics of total Fat intake of group I and group II 131

4.53 Independent Samples Test of Total Fat intake of group I and group II 132

LIST OF FIGURES

Figure

No. Name of Figure

Page

No.

1.1 Pathogenesis algorithm , type 1 diabetes mellitus 4

1.2 Pathogenesis algorithm , type 2 diabetes mellitus 6

1.3 Symptoms chart of diabetes 16

4.1 Comparison of Fasting blood glucose level of two groups before and

after experiment 95

4.2 Comparison of Post prandial blood glucose level of two groups before and after experiment

100

4.3 Comparison of weight of two groups before and after experiment 109

4.4 Comparison of cereal consumption of group I and group II 112

4.5 Comparison of pulses consumption of group I and group II 114

4.6 Comparison of milk consumption of group I and group II 115

4.7 Comparison of fruits consumption of group I and group II 117

4.8 Comparison of vegetable consumption of group I and group II 119

4.9 Comparison of Fats and oil consumption of group I and group II 121

4.10 Comparison of sugar consumption of group I and group II 122

4.11 Comparison of calorie consumption of group I and group II 128

4.12 Comparison of carbohydrate consumption of group I and group II 129

4.13 Comparison of Protein consumption of group I and group II 131

4.14 Comparison of total fats consumption of group I and group II 132

4.15 Consumption of carbohydrate, Protein and fats in group I 133

4.16 Consumption of carbohydrate, Protein and fats in group II 133

A Thesis Submitted to Devi Ahilya Vishwavidhyalaya, Indore...

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