RESUMO
Introduction: Hypertension (HTN) is multifactorial, complex disorder predictable to affect all genders and foremost preventable risk factor for blood pressure and cardiovascular diseases. Objectives: The present study was assessing the knowledge, attitude, and practices (KAPs) regarding HTN and creating the awareness of its better management among the hypertensive population through nutrition education intervention. Methodology: A total of 82 participants were selected and questionnaire was used to elicit sociodemographic profile and KAP regarding HTN and its management. Nutrition education intervention was carried out through the online mode. Results and Discussion: Results observed in preintervention between knowledge with attitude in experimental group and control group (r =+0.273 and r =+0.271), practice (r =+0.275 and r =+0.263), and attitude with practice (r =+0.521 and r =+0.186) were positive correlation similarly postintervention of both group obtained significant positive correlation. The statistical analysis of various sociodemographic factors of pre and postintervention in the experimental group and control group revealed a significant improvement in the mean posttest scores of KAP. Meanwhile, various sociodemographic factors obtained had nonsignificant (P > 0.005) in experimental group; a control group of pretest and posttest reported significant differences (P < 0.05). The posttest total mean score on nutritional knowledge and practice in the experimental group also showed a large significant (P < 0.05) increase when compared to the pretest mean score. There was no significant improvement in the total mean scores in any dimensions of the control group. Conclusion: The study therefore helped the experimental group subjects in improving their overall knowledge about the importance of nutrition in HTN and also instilled positive attitude and practices toward the management of HTN through lifestyle modifications.
RESUMO
In this study, we investigated the physicochemical, morphological and functional characteristics of fish protein isolates (FPIs) prepared from four fish species through alkali solubilization and isoelectric precipitation. Significant differences were observed in the protein content, physicochemical, morphological and functional characteristics among FPIs. Morphology and particle size analysis revealed a significant difference in the shape and size of FPIs. Lipid oxidation of FPIs varied between 0.206 and 0.305 mg MDA/kg. Furthermore, all FPIs exhibited two broad diffraction peaks at ~ 8.6° and 19.3°, revealing their amorphous nature. A significant difference was observed in the thermal properties of selected samples, including T0, TP, TC, and ΔH values. T0, TP, TC, and ΔH of the endothermic transition varied in the range of 40.9-43.0 °C, 64.1-66.2 °C, 99.1-100.6 °C, and 237.1-267.2 J/g, respectively. All FPIs exhibited high water/oil absorption capacity, emulsifying capacity, foam stability and foaming capacity, signifying proteins potential to act as functional ingredients in the food industry.