Carrot greens are the most under-exploited class of greens despite of high nutritional value. In daily diet an increased intake of these inexpensive greens can be one of the strategies for improving the nutritional status. Keeping this in view, the present study was undertaken with the objective to develop commonly consumed food preparations by separately incorporating fresh and dry carrot greens, applying different cooking methods. Levels of incorporation of fresh carrot greens in different food preparations ranged 40 to 80 per cent whereas powder of dry carrot greens was added in different preparations at 7, 8 and 9 per cent levels. Organoleptic evaluation of all food preparations were conducted by a panel of ten judges using Hopkin's seven point scale. In fresh carrot greens incorporated food preparations, the maximum and most acceptable level (80%) of incorporation of under exploited carrot greens was in saag and minimum (40%) in puri and kadhi. In dry carrot greens incorporated food preparations, the most and best level (9 %) of incorporation of greens was in mathri and minimum (7%) in matrey. Among all the fresh carrot greens incorporated food preparations, gulabjamun scored highest (6.96 + 0.27) overall acceptability scores while laddoo scored minimum (5.52 + 0.68). In dry carrot greens incorporated food preparations tacques scored highest (6.31 +0.28) and laddoo scored minimum (5.98 + 0.69) overall acceptability scores. Beta carotene content in all food preparations increased significantly (P<0.01) with incorporation of fresh as well as dry carrot greens.

Stress is so imbibed in us that it has become lifestyle itself. In fast changing world, no profession is stress free. Unhealthy occupational stress results into accidents, absenteeism, presenteeism, hence costs productivity and output. It a major root cause beneath the onset of many lifestyle diseases like Diabetes, Heart diseases, Obesity, Alzheimer's disease, Parkinson's disease, Cancer etc and adversely affect mental and social wellbeing. The present study was carried out to assess the level of occupational stress among professionals. One hundred three subjects aged 30-60 years in four groups (doctors, nurses, bankers and professors) were selected by purposive random sampling technique from Rohtak area of Haryana, India. A self-designed Questionnaire was formulated to elicit information regarding the socioeconomic and work profile, food habits, dietary practices, nutritional knowledge and stress awareness of subjects. Occupational Stress Inventory Scale was used to assess the occupational stress level. In the present study, the mean occupational stress levels for doctors, nurses, bankers and professors were 135.09+18.45, 128.80+ 16.61, 124.63+ 14.76 and 117.00+20.12, respectively. One way anova analysis showed a significant (p<0.002) difference in the stress levels according to profession (F=5.17). Doctors have highest occupational Stress Level. Bankers have more or less similar stress levels as nurses. Professors have low stress level. The post-hoc tukey multiple comparison showed that stress level of doctors is significantly different from professors (p<0.001) but not from nurses and bankers. Reasons behind the high level of occupational stress in professionals seemed heavy work load, consistently changing work shifts and longer working hours and non-congenial work conditions.