Food Science & Human Nutrition (BS) 2019

ORIC

KINNAIRD COLLEGE FOR WOMEN

RESEARCH REPOSITORY

YEAR 2019

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