ORIC
KINNAIRD COLLEGE FOR WOMEN
RESEARCH REPOSITORY
YEAR 2019
Food Science & Human Nutrition (BS)
| Sr No. | Student Name | Title of Research Report |
| 1 | Perwasha Musharaf
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Precede-proceed Model as a tool in Promoting healthy eating habits in school children.
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| 2 | Manal Ali
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Precede-proceed Model as a tool in Promoting healthy eating habits in school children.
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| 3 | Ayesha Yousaf
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Precede-proceed Model as a tool in Promoting healthy eating habits in school children.
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| 4 | Minahil Jaffery | Precede-proceed Model as a tool in Promoting healthy eating habits in school children.
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| 5 | Sania saqlain | The Comparison of Nutritional status of Soldiers of the Pakistan army, receiving food from army mess and meal ready to eat (MRE) food.
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| 6 | Darroshan Amir
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Assessment of Nutritional status of children Enrolled in Child Protection Bureau School.
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| 7 | Laiqa Sami
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Assessment of Nutritional status of children Enrolled in Child Protection Bureau School.
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| 8 | Mariam Irfan
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Assessment of Nutritional status of children Enrolled in Child Protection Bureau School.
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| 9 | Hira Mehmood | Assessment of Nutritional status of children Enrolled in Child Protection Bureau School.
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| 10 | Arooj Fatima | Modification and Standarization of glutem free recipes by using gluten free composite flour.
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| 11 | Ramin Farooq | Modification and Standarization of glutem free recipes by using gluten free composite flour.
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| 12 | Zainab Nadeem | Development and Standarization of toffees Rich in iron.
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| 13 | Warda Salman
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Assessment of nutritional status among female adolescents, A school-based cross sectional study.
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| 14 | Maham Zahra
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Assessment of nutritional status among female adolescents, A school-based cross sectional study.
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| 15 | Sarah Faruki | Assessment of nutritional status among female adolescents, A school-based cross sectional study.
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| 16 | Maleeha Muzaffar
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Use of egg shell powder for calcium enrichment of baked products.
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| 17 | Adeen Akmal | Use of egg shell powder for calcium enrichment of baked products.
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| 18 | Ayesha Tariq | Assessment of Hunger Level Among College Students at campus.
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| 19 | Beenish Khalid
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Evaluation of dietry assessment instruments against food guide pyramid among school children.
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| 20 | Rida Tayyab
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Evaluation of dietry assessment instruments against food guide pyramid among school children.
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| 21 | Nishwa Anwer | Evaluation of dietry assessment instruments against food guide pyramid among school children.
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| 22 | Ayesha Malik
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Effectiveness of various Nutrition Education Teaching Methods for Primary School Students.
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| 23 | Keziah Austin
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Effectiveness of various Nutrition Education Teaching Methods for Primary School Students.
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| 24 | Maha Rehan
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Effectiveness of various Nutrition Education Teaching Methods for Primary School Students.
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| 25 | Maham Elahi | Effectiveness of various Nutrition Education Teaching Methods for Primary School Students.
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| 26 | Ramla Saif
|
Relationship Between Maternal Nutrition Knowledge and Weaning Practices in infants of age 6 to 10 month in low and high socio economic status of Lahore.
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| 27 | Hifza Noor | Relationship Between Maternal Nutrition Knowledge and Weaning Practices in infants of age 6 to 10 month in low and high socio economic status of Lahore.
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| 28 | Javeria Hassan
|
Consumption of food group servings and water intake among children and young adolescent’s Reality VS. Recommendations.
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| 29 | Sheeja Kamal
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Consumption of food group servings and water intake among children and young adolescent’s Reality VS. Recommendations.
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| 30 | Saffa Sardar
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Consumption of food group servings and water intake among children and young adolescent’s Reality VS. Recommendations.
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| 31 | Sania Iftikhar
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Consumption of food group servings and water intake among children and young adolescent’s Reality VS. Recommendations.
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| 32 | Abeera Munum | Effect of stress on dietary habits among nurses.
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| 33 | Kiran Khalid
|
Development and characterization of lotus rhizome based value added products.
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| 34 | Mahnoor Tahir | Development and characterization of lotus rhizome based value added products.
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| 35 | Mughal Fatima | Development and standardization of beetroot powder enriched recipes.
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| 36 | Madiha Iqbal | Assessment of major food sources of added sugars and saturated fats in the diet of young females.
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| 37 | Maria Azam
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Comparison between the dietary pattern of students studying in schools at different socio-economic levels.
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| 38 | Laraib
|
Comparison between the dietary pattern of students studying in schools at different socio-economic levels.
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| 39 | Maham Ijaz | Comparison between the dietary pattern of students studying in schools at different socio-economic levels.
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| 40 | Ghazia Shoib | Incorporation of pumpkin seed flour in traditional Pakistani dishes.
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| 41 | Kainat Shoib | Incorporation of Aloe vera in traditional Pakistani dishes.
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| 42 | Batool Zahra
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Development of fruit leathera healthy alternative snacks.
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| 43 | Noshaba Shakeel
|
Development of fruit leathera healthy alternative snacks.
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| 44 | Sibta Mishail
|
Development of fruit leathera healthy alternative snacks.
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| 45 | Arfah Akhtar | Development of fruit leathera healthy alternative snacks.
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| 46 | Amna Shabbir
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Development and quality attriutes of chia seeds as fat replacer in various food products.
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| 47 | Sharmeen Shafiq
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Development and quality attriutes of chia seeds as fat replacer in various food products.
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| 48 | Zainab Zaka
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Development and quality attriutes of chia seeds as fat replacer in various food products.
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| 49 | Zainab Ajmal | Relationship between the nutritional status and consumption of junk food of school going children.
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| 50 | Irza
|
Assessment of diet quality of school going boys aged 13 and 14 through healthy eating index in Lahore.
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| 51 | Rimsha Azhar | Assessment of diet quality of school going boys aged 13 and 14 through healthy eating index in Lahore.
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| 52 | Naveerah Ashfaq
Mehak Najeeb |
Impact of nutrition knowledge on eating competence of students using satter eating competence model.
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| 53 | Ayesha Imran
|
Development of an Anthocyanin rich vegetables soup mix for efficient and effective accesss to anthocyanin source in consideration of consumer acceptability.
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| 54 | Natalia Malik | Development of an Anthocyanin rich vegetables soup mix for efficient and effective accesss to anthocyanin source in consideration of consumer acceptability.
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| 55 | Javeria zaka
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Development of functional snack by substitution of water chestnut flour at different levels.
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| 56 | Rubab Athar | Development of functional snack by substitution of water chestnut flour at different levels.
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| 57 | Mehreen Hassan | Improving the Orangnoleptic properties and value addition of homemade cottage cheese.
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| 58 | Rida Humayun | Assessment of practices of breatfeeding and complementary feeding in an urban community of Pakistan- A cross sectional study.
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| 58 | Fizza Mubarik | Utilization of Basil Seed gum and Basil Seed powder in traditional recipes and evaluating their consumer acceptability.
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| 58 | Sadia Yasin | Utilization of Basil Seed gum and Basil Seed powder in traditional recipes and evaluating their consumer acceptability.
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