Effect of supplementation with fermented rice drink (Pazhayadhu) on the nutritional status of female students from a selected college

Emi Grace Mary Gowshika R0 个研究点目标入组 0 人开始时间: 待定最近更新: 2023年5月1日

试验速览

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•1.Voluntary participation by the college students aged 18 to 24 years to consume the unfermented and fermented rice drinks for a period of 60 days.
•2.Willingness of the participants to give their voluntary consent to partake in assessments, including biochemical parameters (serum hemoglobin levels, fasting and postprandial blood glucose levels through Glucometer Prick Test) before and after the period of supplementation.
•3.Voluntary participation in being part of the semi-trained sensory panel for the formulated products.

•1.Participants allergic to any of the ingredients used in the formulated product.
•2.Participants already consuming any probiotic foods or supplements.
•3.Participants with any health conditions like physical disabilities, fever, cold, cough, infection of any type, fractures, serious or chronic medical conditions or severely anemic or found to have impaired glucose tolerance, undergoing any treatment or on any medications.
•4.Voluntary participants if found to be anemic or in the pre-diabetic stage, will not be included in this study, and will be referred to a healthcare facility for further management.

发起方

Emi Grace Mary Gowshika R