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Adolescence is a period of rapid physical and biological changes and prime time for health promotion and to encourage adolescents to establish healthy patterns of behaviour that will influence their development and health in later years. In this context a health education programme was structured and charts, posters and other education material were prepared. A pre-test post-test experimental design was employed and the study was a cross-sectional study. From two stratified areas of Rohtak and Bhiwani districts of Haryana, a total sample of 300 adolescent girls in the age group of 13-19 years were selected by random sampling from two villages each Kanni and Shangi and Mehraa and Badeshra from each district, respectively. Assessment was done by self-structured knowledge inventory. Knowledge towards health education was divided into seven major sub-aspects i.e. personal hygiene, nutrition and health, family planning, maternal and child care, HIV/ AIDS and physical and emotional health. Pre and post testing performances of experimental and control group respondents were compared using t-test. The messages through prepared charts, posters, leaflets and pamphlets were found most appropriate according to the title/slogan, clarity of picture, colour combination, attractiveness, usefulness, selfexplanation, relevance of graphic/text of the topic and general get up. A significant positive impact (P<0.01) of educational programme on the knowledge of experimental group respondents was observed. Improvement has been noted in the respondents from low and moderate categories to high level at post testing stage of imparting health education.

Objectives • To antioxidant capacity of traditional Indian spices • To ascertain their nutraceutical efficacy Methods Extracts of seventeen commonly used Indian spices namely Extracts of seventeen commonly used Indian spices namely y onion, ginger, garlic, turmeric, coriander, cumin, fennel, mint, mustard, fenugreek, clove, cardamom, cinnamon, black pepper, nutmeg, curry leaves and bay leaves were prepared by steam distillation process and assessed for their antioxidant activity on copper induced in vitro protein oxidation. Inhibitory ratio of each extract was calculated by comparing the total oxidation taking place in absence of any spice extract i.e., control to the sulphydryl groups which could be saved due to the presence of extracts of some spices in the reaction mixture. An extensive survey was conducted on usage of selected spices to fight various disorders by local ji of Kurukshetra. Results Varying percentages of antioxidant activity were shown by the tested spices. Extracts of mustard, cumin, turmeric, fennel, coriander and mint exhibited maximum inhibition. Excellent results were observed in turmeric, fennel and mint extracts as they inhibited oxidation process completely even at 50% dilution indicating the presence of strong antioxidants. Inhibitory ratio observed with cardamom, cinnamon, curry leaves, bay leaves, fenugreek seeds, nutmeg and black pepper was in range of 30–35%. Diluted extracts of nutmeg and black pepper were ineffective to prevent oxidation of BSA. Very low inhibitory ratio was observed in ginger and onion extracts. Inclusion of cardamom, nutmeg, clove and garlic had not shown any protection against oxidation suggesting the absence of antioxidants or inefficacy of steam distillation process in extraction of antioxidant principles. However, all studied spices are known to exert several beneficial physiological effects on human body as indicated by findings of survey. Conclusions Further research is needed on determination of correlation between antioxidant capacity and chemical composition of bioactive compounds in spices. Therapeutic potential of these spices may further be explored and exploited to develop new formulations in order to crack their utility as a nutraceutical. Funding Sources Kurukshetra University. Supporting Tables, Images and/or Graphs

The aim of the study is to evaluate the restaurants of Haryana Tourism Resorts, situated on the National Highway-1, by modifying the guidelines of Ministry of Tourism for assessing restaurants, to find out why they are losing to smaller eating outlets despite the fact that they were first to be there. The study used survey and observation techniques.A checklist was developed with the help of guidelines given by Ministry of Tourism. The study was undertaken at restaurants of Haryana Tourism Resorts situated on NH-1 i.e. from Delhi to Ambala. The study finds that despite the fact that these restaurants are having sufficient facilities but are either underutilized or not maintained. Research surveys are never conducted regarding guest perceptions and remedial steps can only be the answer. The study provides an opportunity to recognize factors that are considered important by the resort clientele. Due to time and money constraints, the study is limited to selected resorts situated on N H- .