OPPOSITE SAVES YOU- BIOMUSKETEERS CLUB

 

St. JOSEPH’S COLLEGE FOR WOMEN (A)

BIOMUSKETEERS CLUB

REPORT ON OPPOSITE SAVES YOU

DATE : 23  SEPTEMBER, 2022

 

FACULTY  COORDINATORS :

·       Dr.P.Mary Anupama

·       Dr. Mousami Shankar Addala

·       Dr. A. Veera Brahmam

STUDENT  COORDINATORS :

·       Aamreen Bano

·       T.Monika

·       S.Shilpa Patnaik

·       P.Keerthi

·       P.Akshaya

·       R.Likitha

ACTIVITY  DESCRIPTION :

On 23^rd September, Biomusketeer's club conducted a fun activity called “OPPOSITE  SAVES YOU” .

In this game the students had to do the opposite of the given order. Music was played and when it stopped the students had to either sit or stand according to their wish. The office bearers then distributed chits in which either stand or sit was written. So the person who is standing should get the opposite chit to be promoted to the next round, otherwise they would be eliminated. The students who survived  till the  last were declared as winners.

Many students from different groups participated in this activity.

The office bearers took great responsibility to make this event a success.

Prize winners are

1^ST PRIZE - Neha Roy  2^nd  year EEP

2^ND PRIZE – V.Gracy 2^nd year BBC 

World Ozone day

 

St. JOSEPH’S COLLEGE FOR WOMEN (A)

BIOMUSKETEERS CLUB

REPORT ON WORLD OZONE DAY

DATE : 16^th   SEPTEMBER, 2022

 

FACULTY  COORDINATORS :

·       Dr.P.Mary Anupama

·       Dr. Mousami Shankar Addala

·       Dr. A. Veera Brahmam

STUDENT  COORDINATORS :

·       Aamreen Bano

·       T.Monika

·       S.Shilpa Patnaik

·       P.Keerthi

·       P.Akshaya

·       R.Likitha

Mode- Online through google form

World Ozone Day, observed every year on September 16, is also known as the International Day for the Preservation of the Ozone Layer. The date was designated by the United Nations General Assembly in 1994, commemorating the date in 1987 when nations signed the Montreal Protocol on Substances that Deplete the Ozone Layer. The need to declare an action to preserve the ozone layer came as a result of the outset of its depletion. The Biomuketeers club invites to share your views on ways to protect this Earth's Umbrella.

Received 34 responses.

Prize winners:

First prize- Anoohya A- 2^nd BBC

Second prize- K. Leeshma ( 1^st Inter BiPC), Sowjanya (1^st inter MEC)

Third prize- P. Rajeswari (2^nd BBC), D. Indu Maheswari (3^rd MEC)

 

AWARENESS PROGRAM ON NUTRITION FOR BETTER LIVING

 

St. JOSEPH’S COLLEGE FOR WOMEN (A)

DEPARTMENT OF BIOCHEMISTRY

REPORT ON AWARENESS PROGRAM ON NUTRITION FOR BETTER LIVING

 

Date- 10-09-2022      

                                                                       

COORDINATORS-

Dr. P. Mary Anupama

Dr Mousami Shankar Addala

 Mode- Online submission of report. 

Objective- To create awareness among the public on the need to consume healthy food

Report- The students of 2^nd BBC were involved in this awareness program. They prepared a content and shared it with the people living in their dwelling. 10 students have summitted reports of the same and were given E-certificate.

1) 21AI 691- Aamreen bano

2) 21AI 696- Biddika.asha sri

3) 21AI 698- Kadali.Harsha sri

4) 21AI 699- Potnuru.Keerthi

5) 21AI 702- Tandasa.Monika

6) 21AI 704- Vangara.Roshini

7) 21AI 708- Gorle.Harshini

8) 21AI 714- Bandaru.Amrutha

9) 21AI 716 - K.V.S.Charulatha

10) 21AI 718 - Korada.Anusha

The following are some pics shared by the students

Day 5- International Nutritional Webinar 2K22

 

Nutrition week Celebrations – day 5

Ms. Yelepu Madhuri, Senior Manager Innovations hub and operations, Nutrify today

Nutrigenetics and Neutraceuticals: The next wave riding on personalized Medicine

Genetic guide to good Nutrition

·       Need for a personalized nutrition approach:

·       -Major factors that substantiate the need for personalized nutrition:

·       Diversity in the human genome effect an individual’s response to nutrients, nutrient bioavailability and metabolism.

o   Cultural, economic, geographical and taste perception differences exits among individuals that significantly affects food choices availability.

o   Malnutrition, both excess and deficiency will affect gene expression and genome stability leading to differences in an individual’s physical characteristics during the various life stages.

o   General population based dietary guidelines, e.g., recommended dietary allowance (RDA) or safe upper limits are based on different metabolic outcomes may not.

·       From a technical perspective, nutrigenomics is most useful for dealing with medical and health issues, such as disease prevention. It is best to focus on the information on nutrigenetics to optimize overall health and meet the objectives of weight, fitness and body composition.

·       Nutrigenetics is the interplay between nutrition and our own genetics as an individual.

·       Nutrigenomics describe the effect of dietary pattens, calorie restriction and nutrition supplements on gene expression, thus providing insight into how diet and genotype interactions affect the individual’s phenotype.

·       The ultimate goal of nutrigenomic testing is to identify sub-groups of populations who may respond to diets differently or show distinct intolerances to foods and susceptibility of diseases.

 

 

DIFFERENCE BETWEEN NUTRIGENETICS AND NUTRIGENOMICS

WHAT WE CAN CHANGE IN OUR GENOME

·       The nutrients present in food enters metabolic pathways where they are broken down, modified and converted into molecules the body can use. One such pathway is responsible for making methyl groups- important epigenetic tags that silence genes.

·       Nutrients from our food are funneled into a biochemical pathway that extracts methyl groups and then attaches them to our DNA

 

PERSONALISED NUTRITION: THE ROAD TO TAILORED DIETARY ADVICE

·       Personalized genotype based nutrition is a concept that links genotying with specific nutritional advice in order to improve the prevention of nutrition- associated, chronic diseases.

·       Differences in the genetic profile between individuals and specific ethnic groups affect nutrition requirements, metabolism and response to nutritional and dietary interventions and this explain the inter-individual variability of the metabolic response to specific diets. More specifically, personalized nutrition aims to develop comprehensive, holistic and dynamic nutritional recommendations based on interacting parameters in a person’s internal and external environment.

 

GENES & LACTOSE INTOLERANCE

·       As we all know that lactose is a sugar (carbohydrate) found abundantly in milk and milk products. All mammals are born with the ability to digest lactose for the nourishment of newborns until weaning. It is composed of two simple sugars namely glucose and galactose. Lactose has some major functions in our body- enhances the absorption of calcium the only source of galactose a simple sugar which is necessary for good brain function and a healthy immune system

·       Lactose that reaches your small intestine is broken down into its simpler units by the action of the lactase enzyme. The expression of lactase in the small intestine usually declines gradually after weaning resulting in adult mammals gradually losing the ability to digest lactose. The undigested lactose stimulates the fast growth of gas-producing git bacteria once it reaches the large intestine causing gastrointestinal symptoms including abdominal bloating, flatulence and diarrhea.

GENE AND CAFFEINE SENSITIVITY

Caffeine sensitivity is determined by the efficiency of the huma body to process and metabolize caffeine. Sensitivity has more to do with a peron’s unique genetic makeup as this determines to what degree a given amount to caffeine will affect a person. The DNA sequence of this gene determines how efficiently a person can metabolize caffeine and this eliminate it form body.

 

THE GENETICS OF BITTER TASTE:

In addition of determining how an individual responds to an ingested amount of a specific dietary bioactive, genetic variation can also influence our food preferences and ingestive amount to determine how individuals respond to ingested food for specific dietary bioactive compounds. The genetic variations influence food preferences. Polymorphism in genes involved in flavor perception may decide this. This variability effects food choices, health status and also decide how they are prone to chronic diseases.

Hence food intake decides, health of individuals.

Youtube link- https://youtu.be/gqBXBWa2LJo

VALIDICTORY FUNCTION

CHIEF GUEST- Dr. E. Harini, HOD, Dept. of Zoology, St. Joseph’s college for Women (A), VsP

Title of lecture- HEALTH BENEFITS OF EATING FISH

Fish is a source of many vital ingredients: proteins, carbohydrates, minerals and vitamins, peptides and lipids and essential fatty acid.

The value of fish proteins is as high as meat protein. Fish has health benefits with its high- protein, low-fat content. In particular, white-fleshed fish is lower in fat than any other sources of animal prtein and oily fish are high in omega – 3 fatty acids. Since the human body must supplu these essential nutrients, fish are an important part of the diet.

Fish provides all the essential nutrients, vitamins and minerals. They provide nearly 3.3 billion people with 20% of average intake of protein.

IMPORTANT AMINOA CIDS FROM FISH

Histidine- protein building. Has anti-inflammatory role to help ease joint pain and stiffness and antifungal functions.

Leucine- increases muscle mass and contributes to muscle recovery. Helps regulate blood sugar and supplies energy to body. It is clinically important for would healing and functioning of brain.

Isoleucine- recommended for professional athletics, body builders. It boosts up energy levels and assist in body recovery from sternous exercise. Important for Hb synthesis etc.

Methionine- for treating liver disorders, wound healing, treating depression etc

Threonine- aids for production of collagen, elastin and muscle tissue. Supports cardiovascular, liver, central nervous and immune systems functions etc.

The functions of all essential amino acids and the type of fish that has them are mentioned.

Fish oil has low percentage of saturated fatty acids. Unsaturated ones are Omega-3- polyunsaturated fatty acids- eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA). They protect heart.

A person should take at least 2 servings of fish per week. Young girls suffering from acute iron deficiency must take fish capsules.

ROLE OF EPA AND DPA

They have anti-inflammatory effects- treats rheumatoid arthritis, swelling and reduces levels of bad cholesterol and treats cardiovascular diseases

 

Adults intake- 250 mg and children- 150 mg

 

VALUED FISH PRODUCTS

Fish sauce

Fish Ham

Fish Balls

Fish meal

Fish cake

Fish biscuit

Fish nuggets

Fish soup

Fish sausages

Fish fingers

Fish noodles

 

Day 4- International Nutritional Week 2K22

 

NUTRITION WEEK CELEBRATIONS-DAY 4

Mrs Leela Rani, Director Lee Health Domain, Lee Pharmae Limited, Duvvada, Visakhapatnam

SPEAKER: FUNCTIONAL FOODS AND NEUTRACEUTICALS.

 

OUR PLANET, OUR HEALTH, OUR FUTURE”.

Preventive health care:

-Nutrition.

-Movement.

-Passion and Purpose.

-Rest and Relaxation.

-Spirituality.

 

Impact of optimal nutrition:

-Immunity

-Sleep Quality

-Growth and Development

-Energy and Endurance

-cognitive function

-Joint health

-Disease

-Fatigue and Tiredness.

 

FUNCTIONAL FOODS:

-Foods that included additional benefits beyond those covered by nutrition.

-examples of functional foods are; Fruits: berries, kiwi, pears, peaches, apples, oranges, and bananas. Vegetables: broccoli, cauliflower, kale, spinach, zucchini.Nuts: almonds, cashews, pistachios, macadamia nuts, Brazil nuts. Seeds: chia seeds, flax seeds, hemp seeds, pumpkin seeds.

 

FORTIFIED FOODS:

-A food that has extra nutrients added to it or has nutrients added that are not normally there.

-Breakfast cereals.

Bread.Eggs, Fruit juice, Soy milk and other milk alternatives, Milk, Yogurt, and

MILLETS A SOLUTION TO AGRARIAN AND NUTRITIONAL CHALLENGES:

-Sustainable crop substitutes are needed to meet world hunger (cereal demand) and to improve the income of farmers. The role of millets cannot be ignored for achieving sustainable means of nutritional security.

-The demand for food will increase proportionately with the growth in the world

population.

“MILLET A SHRI DANYA AND NOT NIKRISHTA DANYA”.

-Millets are a powerhouse of nutrients. They have reclaimed their space in the kitchen of those more health-conscious. Millets boost your health and improve weight loss, besides being gluten-free. Speak to any fitness enthusiast, and they will vouch for the miraculous benefits of eating millet.

Processing of millets:

1.    Soaking(malting).

2.    Germination.

3.    Fermentation.

• Finance Minister Nirmala Sitharaman announced that the year 2022-23 would be the 'International Year of Millets'. "Support will be given for post-harvest value addition, enhancing domestic consumption and branding millet products nationally as well as internationally," she said.

Nutraceuticals:

-Nutraceuticals is a broad umbrella term that is used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods.

-the role of nutraceuticals:

=Improves mental health, builds immunity, supports reproductive health, treats inflammation, improves gut health, and supports cardiac health.

Mechanism of neutraceuticals:

A nutraceutical can be defined as a substance that has a physiological advantage or provides protection from chronic disease. Nutraceuticals can be used to improve health, delay the ageing process, prevent chronic disease, increase life expectancy, or support the structure or function of the body.

Youtube link- https://youtu.be/rgwaJg5X1Dw

Day 3- International Nutritional Webinar 2K22

 

NUTRITION WEEK CELEBRATIONS-DAY 3

SPEAKER: Ms DV Kavya Reddy, Food safety Officer, Vijayanagaram.

TOPIC: IMPORTANCE OF SAFE FOOD AND FOOD SAFETY RULES. SOME HIGHLIGHTS OF THE LECTURE WERE:

- Food Safety standards Act 2006:

-An Act to consolidate the laws relating to food and establish the Food Safety and Standards Authority of India for laying down science-based standards for food articles and to regulate their manufacture, storage, distribution, sale and import, to ensure the availability of safe and wholesome food for humans.

 

-A HUMAN BODY NEEDS BOTH MACRO AND MICRONUTRIENTS.

- BALANCED DIET SHOULD BE MAINTAINED:

-“Balanced diet” means a diet containing all essential (macro and micro) nutrients in optimum quantities and in appropriate  proportions  that meet the requirements.

..- AVOID USING “MSG-(Monosodium glutamate)” IN FOODS.

-MSG has been linked to obesity, metabolic disorders, Chinese restaurant syndrome, nerve-toxic effects and adverse effects on reproductive organs.

-As msg contains carcinogens, these will lead to adverse effects in our body

- Try to avoid foods that contain food colours.

-Avoid oily foods.

- Eat fresh food in most cases.

- Eat safe; Eat Healthily; Eat Sustainable:

-Eat Safe: Ensuring personal and surrounding hygiene, hygienic and sanitary practices through the food supply chain, combating adulteration, reducing toxins and contaminants in food and controlling food hazards in processing and manufacturing processes.

-Eat Healthily: Promoting diet diversity and balanced diets, eliminating toxic trans-fats or the ‘bad fat’ found in industrial food products that have significant negative health effects, reducing consumption of salt, sugar and saturated fats that are another form of ‘bad fat’ which may increase the risk of cardiovascular disease. and promoting largescale fortification or food enrichment with additional nutrients. Thus increasing the intake of fortified staples like rice, milk, and salt among others to address micronutrient deficiencies and getting fortified food incorporated in vital nutrition schemes like the Mid-Day Meal scheme, ICDS (Integrated Child Development Services) scheme, Public Distribution System (PDS)

 

-Eat Sustainable: Promote local and seasonal food production, prevent food loss and food waste by avoiding transporting food long distances and growing local, conserve water, reduce the use of chemicals in food production and use safe and sustainable packaging.

- Hygiene is another element of food security. OTRY TO ;

-Try     to    consume       foods      that     are     packaged       with                    macronutrients    and micro-nutrients.

-Take seasonal fruits.

-Change your dietary habits.

Try to look for allergens mentioned in any food packets in the ingredients list or whether it is mentioned or not.

- Try to take less outside foods, prefer homemade foods more than outside fast foods.

- Try to reduce food waste.

Youtube channel- https://youtu.be/_hT8lCogHbM