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Background: Obesity and type 2 diabetes constitute major public health issues in modern societies worldwide. These two forms frequently coexist, and statistics show that 60–90% of all patients with type 2 diabetes are or have been obese. Obesity is generally considered to be a strong risk factor for the development of type 2 diabetes mellitus in future.Objectives: This study aims to assess the prevalence of obesity among type 2 diabetes patients attending diabetic clinic in Nepalgunj Medical College Teaching Hospital.Methods: An analytical cross-sectional study was conducted at NGMCTH, kohalpur, Nepal during the period from October 2013 to March 2014. The present study comprised of a total of 385 type 2 diabetic subjects whose BMI was measured during the visit to the diabetic clinic. Respondents' height, weight, age, sex and duration of diabetes were taken as the study variable.Results: Out of total, 51.4% were female and 48.6% were male who attended the clinic. The mean age of the study population was 56.20±11.95 (95% CI; 54.47-57.92) of which 38% were overweight, 4.2% were obese and 55.8% had normal BMI. The proportion of overweight in total population is 37.1% where female type 2 diabetes proportion (41.4%) was comparatively higher than male(32.6%). 4.2 % of the total type 2 diabetes were obese and above(p=0.014).Conclusions: High prevalence of overweight and obesity in type 2 diabetics is associated with other serious complications. Ways to control prevent obesity and overweight should be stressed and made known to people of all ages in the population.Journal of Nepalgunj Medical College Vol.12(1) 2014: 25-28

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Overweight and obesity is an emerging public health issue in developed world and is also rapidly increasing in developing world. This study was carried out to determine the prevalence and associated risk factors of overweight and obesity among women of child bearing age. A cross sectional study was conducted among 206 women residing in Dharan Sub-Metropolitan city of eastern Nepal. BMI, waist circumference and waist to hip ratio were used as indicators for overweight and obesity based on WHO classification and IDF Classification criteria. Association between socioeconomic factors, dietary factors, physical activity, behavioral factors and health related factors with overweight and obesity among women were assessed by using chi square test. Results showed that 50.48% women were overweight and obese (BMI > 25), while 89% based on WHR and, 75.2% based on waist circumference were abdominally obese. The study also showed that age, marital status, size of family, parity, drinking habit and protein intake were major risk factors for overweight and obesity based on BMI. Abdominal obesity based on waist circumference measurement was associated with age, marital status, parity, TV watching while eating habit, contraceptives use, eating outside and protein intake. The high prevalence of overweight and obesity, and diverse natures of associated risk factors among child bearing age women in Dharan showed that more research in this aspect need to be carried out and concerned agencies should focus on identified risk factors for interventions to reduce existing problems of overweight and obesity among women of reproductive age.

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Masyaura, an ethnic, fermented and dried, cone shaped, black or green gram product, is prepared by Nepalese people living in the Himalayas. Masyaura is especially prepared from split black gram (Phaseolus mungo) and Colocasia (Colocasia esculenta) or radish and ash gourd depending upon the availability of raw materials. The taste and texture are the fundamental characteristics of Masyaura. Breakage or loss of integrity after drying, during handling, packing and cooking are observed as a common problems of Masyaura. In this study, effect of addition of mashed potato on physiochemical and sensory quality of Masyaura was studied. Masyaura prepared by using black gram and colocasia tuber in the ratio 2:1 with fermentation time of 2 h was taken as control. Black gram was partially replaced by different proportion of mashed potato (6.25, 12.5, 18.75 and 25 parts by weight) to study the effect on physiochemical and sensory quality of Masyaura. Rehydration ratio, bulk density and disintegration time of Masyaura varied from 2.60:1 to 3.45:1, 510 to 654 kg/m3 and 35.75 to 45.91 min respectively. Masyaura prepared by incorporating mashed potato had higher bulk density, longer disintegration time and lower rehydration ratio compared to control. Sensory evaluation showed that 18.75 parts mashed potato incorporated Masyaura had the best sensory quality of all the proportions studied. Incorporation of mashed potato in partial replacement of black gram could significantly improve the textural property of Masyaura.

The aim of this research was to develop yogurt analogue by blending soy-maize milk and to study its sensory and keeping quality. D-optimal mixture design was employed for the formulation of soy-maize yogurt analogue. Five different formulations containing soymilk and maize milk in the ratio of 100:0, 85:15, 70:30, 55:45 and 40:60 were prepared. Sugar (6 g per 100 g milk base), xanthan gum (0.005 g per 100 g milk base) and culture (2U per 20 l) were mixed in all formulations. The prepared yogurts were subjected to sensory evaluation for consumer acceptability. The sensory analysis revealed that soymilk (85%) and maize milk (15%) was of acceptable quality. There was significant difference (p<0.05) between the formulation in terms of color and appearance, flavor, body and texture and overall acceptance. The soy and soy-maize yogurt (optimized) were evaluated for fermentation kinetics (pH, acidity, total plate count and Streptococcus thermophilus count) at the interval of 2 h for 6 h during incubation; and during storage (refrigeration temperature 4-5℃) at the interval of 3 days for 12 days. The physicochemical analysis showed that there was significant difference (p<0.05) in terms of protein, carbohydrate, acidity and syneresis and not significant (p>0.05) in regards of moisture content, fat, ash, and pH between soy and soy-maize yogurt. Also, there was significant difference (p<0.05) in pH, acidity, total plate count and Streptococcus thermophilus count with respect to incubation and storage time for soy and soy-maize yogurt. The yeast and molds count were observed at the 12th day of storage only. The syneresis of soy and soy-maize yogurt was also significantly different (p<0.05) with respect to storage time.