The Yerkes - Dodson Curve The Yerkes-Dodson law is an ...shodhganga.inflibnet.ac.in/bitstream/10603/6688/13/13_chapter8.pdf · The Yerkes- Dodson Law ... GENERAL INFORMATION QUESTIONNAIRE

APPENDIX-I

The Yerkes- Dodson Law

The Yerkes-Dodson law is an empirical relationship between arousal and performance,

originally developed by psychologists, Robert M. Yerkes and John Dillingham Dodson in 1908.

The law dictates that performance increases with physiological or mental arousal (Stress), but

only up to a point. When levels of stress become too high, performance decreases. The process

is often illustrated graphically as a curvilinear, inverted U-shaped curve which increases and

then decreases with higher levels of arousal.

Hebbian version of the Yerkes Dodson Law

Source: Diamond DM, et al. (2007). "The Temporal Dynamics Model of Emotional Memory Processing: A

Synthesis on the Neurobiological Basis of Stress-Induced Amnesia, Flashbulb and Traumatic Memories, and the Yerkes-Dodson Law". Neural Plasticity: 33

The upward part of the inverted U can be thought of as the energizing effect of stress, when it is

mild, and the downward part is caused by negative effects of high stress on cognitive processes like

attention, memory, and problem-solving. Stress is a major aspect of many learning theories and is

closely related to anxiety, attention, agitation and motivation.

The Yerkes- Dodson Curve

Eustress Distress

Exhaustion

Sickness

Fatigue

Comfort

Zone

Healthy

tension

Breakdown

P

e

r

f

o

r

m

a

n

c

e

Turning Point

Level of Stress / Arousal

APPENDIX-II

The General Adaptation Syndrome:

Source: David G. Myers, Exploring Psychology 7th ed. (Worth) page 398

Alarm is the first stage. When the threat or stressor is identified or realized, the body's stress response is a state of alarm. During this stage adrenaline will be produced in order to bring about the fight-or-flight response. There is also some activation of the HPA axis ( hypothalamic-pituitary-adrenal axis ) , producing cortisol.

Resistance is the second stage. If the stressor persists, it becomes necessary to attempt some means of coping with the stress. Although the body begins to try to adapt to the strains or demands of the environment, the body cannot keep this up indefinitely, so its resources are gradually depleted.

Exhaustion is the third and final stage in the GAS model. At this point, all of the body's resources are eventually depleted and the body is unable to maintain normal function. The initial autonomic nervous system symptoms may reappear (sweating, raised heart rate etc.). If stage three is extended, long term damage may result as the body, and the immune system is exhausted and function is impaired resulting in decompensation.

http://en.wikipedia.org/wiki/Fight-or-flight_response

http://en.wikipedia.org/wiki/Fight-or-flight_response

http://en.wikipedia.org/wiki/Hypothalamic-pituitary-adrenal_axis

http://en.wikipedia.org/wiki/Cortisol

http://en.wikipedia.org/wiki/Autonomic_nervous_system

http://en.wikipedia.org/wiki/Autonomic_nervous_system

http://en.wikipedia.org/wiki/Decompensation

APPENDIX-III

Biochemical Pathway for Tryptophan Metabolism

Reference:

http://upload.wikimedia.org/wikipedia/commons/0/0b/Tryptophan_metabolism.png

APPENDIX-IV

GENERAL INFORMATION QUESTIONNAIRE

This data is needed for the purpose for research and shall be maintained confidential. Kindly fill up the

details honestly, without leaving any out any information.

A. Child’s Details:

a. Student’s name :

b. Class & Section :

c. Date of birth :

d. Number of siblings :

e. Details of siblings : Name Age

i.

ii.

iii.

f. Residential Address :

B. Parent’s Details:

a. Father’s Name :

b. Age :

c. Education :

d. Occupation :

e. Monthly Income :

f. Contact Number :

g. Mother’s Name :

h. Age :

i. Education :

j. Occupation :

k. Monthly Income :

l. Contact Number :

C. Family Details:

a. Joint or Nuclear Family :

b. Convenient time to call : Morning afternoon Evening

APPENDIX – V

QUESTIONNAIRE ON DIET, EXERCISE, LIFESTYLE AND STRESS PATTERN

1. Name : Date:

2. Class & Section :

SECTION-A: GENERAL DIETARY SURVEY

1. Are You a : Vegetarian Ova – vegetarian* Non – vegetarian

*Ova-vegetarian: A vegetarian who eats eggs, but not meat/ fish etc.

2. How many meals do you have daily: 1 2 3 4

3. Do you skip meals often? Yes No If yes, which meal___________________

Reason for skipping meal_____________________________________________________________

4. How often do you eat heavy or rich party food, like in restaurants?

Daily Alternate days Weekly Fortnightly Monthly

5. Do you consume a variety of vegetables? Yes No

6. Do you consume a variety of fruits? Yes No

7. Details regarding the intake of particular foods tick ☑ for Frequency:

Food Item Quantity

(nos. or cups)


Rice

Chappati / Roti

Poori / Parotta

Idli / dosa

White Bread

Wheat Bread

Oat or Wheat Porridge

Cornflakes

Pulses or Dals

Sprouts

Salads

Curds

Paneer

Egg

Meat/Chicken/

Fish/Pork/ Beef

Vegetables: Ladies finger,

cauliflower, peas, brinjal,

beans, etc

Green Leafy Vegetables

Roots and tubers: onions,

potato, carrots, turnip, radish,

Fruits:.

Butter/ Ghee

Kurkure / Salty Mixture

Pizza, Burgers, Frankies

French Fries, Puffs

Chips: Potato / Banana/

Samosas, Bhajjis, Pakoras,

Vadas

Sweets

Pudding, Kheer, payasam

Bakery sweets:

Cream Biscuits

Chocolates

8. Details regarding intake of particular Beverages:

Beverages Quantity

(Cups)


Milk

Tea

Coffee

Lassi / Butter milk

Fresh Fruit Juice

Processed Fruit juices

Health Drinks

Fizzed Beverages

SECTION-B: STRESS, SLEEP AND PRIVATE TUITION RELATED DETAILS:

1. How do you react when you are in stress?

i. Get irritated and shout at someone

ii. Go to sleep

iii. Keep anger bottled-up inside you

iv. Go play some games or read a book

v. Dance or listen to music or watch TV

vi. Cry to feel better

vii. Talk to your parents or teachers or friends

viii. Eat your favourite food stuff: Chocolates/ fried food

2. Rank these in order from most stressful ( No.1) to least stressful (No. 10 ) factor in your life:

i. Fear of not being able to keep up with class lessons

ii. Fear of not meeting parents’ expectations regarding studies

iii. Scolding from teachers regarding studies

iv. Being compared with siblings or friends in studies

v. Pre- examination anxiety

vi. Anxiety at the time of result declaration

vii. Interaction with members of opposite sex

viii. Adjustment to physical changes in your body

ix. Pressure to look good and attractive to others

x. Stress due to uncertainty about future

3. What time do you go to bed at night?

On School Days: ________________ On Weekends _________________

4. What time do you wake up in the morning?

On School Days: _________________ On Weekends _________________

5. Do you sleep in the afternoon after coming from school? Yes No

If yes, for how many hours? ________________________

6. Do you find it difficult to fall asleep at night? Yes No

7. If yes, why do you think it is so?

8. Do you find it hard to wake up in the morning? Yes No

If yes, why do you think it is so?

9. Do you attend tuitions for your studies? Yes No

If yes,

i. For how many subjects? ________________

ii. How many days a week? _________________

10. How many hours of tuitions do you attend each day on:

i. School-days :

ii. Weekends :

11. What time of the day do you attend tuitions:

i. Morning

ii. Evening

iii. Both morning and evening

12. Do you practice any relaxation techniques? Yes No

If yes, which one:

Yoga Deep Breathing Any Other _____________________

SECTION-C: PHYSICAL ACTIVITY PATTERN

Do you engage yourself in any physical activity? Yes No

If yes, please indicate the type and approximate duration:

Type of Activity Duration

(minutes)

Daily Alternate

Days

Weekly Fortnightly Monthly

Slow Walking

Fast walking

Jogging

Swimming

Badminton

Lawn Tennis

Table Tennis

Basket Ball

Weight training

Aerobics

Dancing

Judo / Karate

Any Other :

APPENDIX - VI

Food Consumption Survey by Weighment Method

Name of Student :

Date:

Class :

Meal Menu Total Raw Ingredient

weight

Total Cooked food Weight

Cooked food weight

consumed by the individual

Raw equivalents weight

Consumed by the individual

Early Morning

Breakfast

Mid Morning

Lunch

Evening

Dinner

Late night

APPENDIX - VII

TRYPTOPHAN / LNAA RATIO OF COMMON INDIAN FOODS

Tryptophan/ LNAA ratio = tyrosine) inephenylalan valine leucine-iso (Leucine

n tryptophaofAmount

Abbreviations: Trp: Tryptophan; Phy: Phenylalanine; Tyr: Tyrosine; Leu: Leucine;

Ile: Iso-Leucine; Val: Valine.

Food

Groups Name of food

Amino acid content (mg/100g of edible food) Trp /LNAA

Ratio

Trp Phy Tyr Leu Ile Val

Cereals &

Grains

Bajra 204.6 539.4 372 1395 483.6 613.8 0.060

Jowar 116.2 498 298.8 1460.8 448.2 564.4 0.036

Ragi 117 362.7 257.4 807.3 468 561.6 0.048

Rice parboiled, milled 71.4 357 306 571.2 316.2 469.2 0.035

Rice raw, milled 87.2 305.2 163.5 545 327 414.2 0.050

Wheat whole 132.3 529.2 340.2 774.9 415.8 529.2 0.051

Wheat flour refined 105.6 510.4 228.8 704 387.2 422.4 0.047

Oatmeal 174.4 654 457.8 959.2 588.6 719.4 0.052

Pulses and

Legumes

Bengal Gram whole 137 986.4 493.2 1589.2 876.8 849.4 0.029

Black gram dal 268.8 1190.4 487.2 1920 1228.8 1190.4 0.045

Green gram whole 119.4 1344 384 1958.4 1344 1228.8 0.019

Horse gram 246.4 1337.6 205 1900.8 1302.4 1372.8 0.040

Lentil 241.2 1085.4 804 1889.4 1085.4 1246.2 0.039

Peas fresh 69 287.5 253 437 333.5 333.5 0.042

Peas dry 189 882 535.5 1354.5 882 945 0.041

Rajmah 219.6 1244.4 366 1720.2 1098 1207.8 0.039

Red gram dal 142.8 1642.2 464.1 1606.5 892.5 928.2 0.026

Soyabean 552.8 2073 1451 3316.8 2211.2 2211.2 0.049

Leafy

Vegetables

Agathi 134 509.2 245 750.4 522.6 576.2 0.051

Amaranth 44.8 115.2 121.6 236.8 185.6 179.2 0.053

Bathua 11.8 64.9 25 241.9 259.6 171.1 0.015

Cabbage 20.3 58 34.8 98.6 66.7 75.4 0.061

Drumstick leaves 107 310.3 142 492.2 299.6 374.5 0.064

Fenugreek leaves 56 210 105 273 231 224 0.054

Lettuce 17 95.2 57.8 132.6 108.8 108.8 0.034

Spinach 32 105.6 99.2 169.6 96 112 0.055

Roots and

tubers

Beetroot 16.2 56.7 45.9 89.1 54 62.1 0.053

Carrot 5.6 29.4 19.6 43.3 32.2 43.4 0.033

Colocasia 52.8 153.6 110.4 244.8 129.6 163.2 0.066

Onion 17.1 34.2 58 32.3 17.1 26.6 0.069

Potato 26 70.2 44.2 98.8 70.2 80.6 0.071

Sweet potato 20.9 51.3 28.2 68.4 55.1 72.2 0.076

Tapioca 9.6 21.6 12 36 30 28.8 0.075

Yam 15.4 66 44 88 50.6 63.6 0.049

Food

Groups Name of food

Amino acid content (mg/100g of edible food) Trp /LNAA

Ratio

Trp Phy Tyr Leu Ile Val

Other

Vegetables

Bitter gourd 10.4 62.4 58 109.2 96.2 96.2 0.025

Brinjal 13.2 55 52.8 83.6 59.4 70.4 0.041

Cauliflower 37.8 96.6 85 184.8 126 147 0.059

French beans 24.3 70.2 56.7 116.1 75.6 91.8 0.059

Jackfruit tender 33.6 201.6 120 210 189 231 0.035

Jackfruit seed 74.2 275.6 125 349.8 318 434.6 0.049

Ladies finger 12 42 81 72 45 57 0.040

Plantain green 8.8 61.6 34 74.8 70.4 61.6 0.029

Pumpkin 14 42 25 66 46 60 0.059

Tomato green 6 45 34 63 126 81 0.018

Nuts and

Oilseeds

Almond 166.5 999 594 1498.5 832.5 1032.3 0.034

Cashew nut 372.9 915.3 457 1728.9 1084.8 1220.4 0.069

Coconut dry 76.3 305.2 185.3 468.7 261.6 348.8 0.049

Sesame seeds 234.4 1084.1 937.6 1465 732.5 849.7 0.046

Groundnut 243 1255.5 972 1620 972 1134 0.041

Linseed 325 877.5 585 1170 1007.5 1040 0.069

Pistachio nut 190.2 1014.2 602.3 1743.5 951 1172.9 0.035

Walnut 150 650 314 1175 600 700 0.044

Fruits Avocado 16.2 59.4 37.8 91.8 56.7 78.3 0.050

Banana 13.3 49.4 30.4 60.8 47.5 49.4 0.056

Strawberry 7.7 19.8 23.1 35.2 15.4 19.8 0.068

Flesh foods Beef 252 936 792 1836 1152 1188 0.043

Egg, hen 191.7 766.8 532.5 1107.6 873.3 958.5 0.045

Chicken 248.4 1035 869.4 1904.4 1366.2 1324.8 0.038

Mutton 236.8 740 621.6 1420.8 917.6 947.2 0.051

Pork 269.1 837.2 687.7 1554.8 1016.6 1076.4 0.052

Milk and

Milk

Products

Milk, buffalo's 62.1 186.3 165 441.6 227.7 262.2 0.048

Milk, Cow's 45.9 163.2 153 306 173.4 204 0.046

Curd 40 165 185 340 160 235 0.037

Cheese 308.8 1351 1312 2470.4 1389.6 1852.8 0.037

Whole milk powder 371.3 1280.3 1239 2601.9 1486.8 1734.6 0.045

APPENDIX-VIII

NUTRITIONAL KNOWLEDGE: ADOLESCENTS

a) Name : Date:

b) Class & Section :

Please tick ( ) the most appropriate answer:

1. Food Pyramid is a:

Chocolate Fast food Food Policy Building Food Guideline

2. Which nutrient provides energy for body to function well?

i. Fats

ii. Carbohydrates

iii. Proteins

iv. All of the above

3. Which nutrient helps to build muscles and repair cells in the body?

i. Fats

ii. Carbohydrates

iii. Proteins


4. Which nutrient-group helps to maintain healthy skin, eyes and provide immunity?

i. Proteins

ii. Minerals

iii. Vitamins

iv. Carbohydrates

5. Which nutrient-group maintains healthy bones, blood and water balance in the body?

i. Proteins

ii. Minerals

iii. Vitamins

iv. Carbohydrates

6. Fish, eggs, meat, pulses and milk are rich sources of :

i. Carbohydrates

ii. Fats

iii. Proteins

iv. Fiber

7. Cereals (wheat, rice, ragi, etc), potatoes and tapioca are rich sources of:

i. Carbohydrates

ii. Fats

iii. Proteins

iv. None of the above

8. Which of these are healthy Fats:

i. Sunflower oil

ii. Rice bran oil

iii. Soya bean oil


9. All citrus fruits are a rich source of :

i. Vitamin A

ii. Vitamin B

iii. Vitamin C

iv. Vitamin D

10. Green leafy vegetables, pumpkin, mango and carrots are rich in:

i. Vitamin A and C

ii. Vitamin B and D

iii. Vitamins B and E

iv. None of the above

11. Sunlight helps the body to synthesize the following vitamin in the skin:

i. Vitamin A

ii. Vitamin B

iii. Vitamin C

iv. Vitamin D

12. Maximum nutrients are retained in a food that is :

i. Raw or steamed

ii. Boiled

iii. Fried

iv. Grilled

13. Iron deficiency causes:

i. Low blood haemoglobin

ii. Tiredness and fatigue

iii. hair loss


14. What do you think are the benefits of moderate regular exercise?

i. Healthy heart & Weight maintenance

ii. Builds stronger bones

iii. Facilitates sound sleep

iv. Improves brain activity

v. All of the above

15. Excessive stress causes:

i. Irritability and mood swings

ii. Poor eating or over eating

iii. Sleep disturbance


16. Certain bacteria are good for health. True False

17. Fruits and vegetables provide us with vitamins and minerals. True False

18. Certain foods can help to reduce stress. True False

19. Skipping meals and totally eliminating fat ensures healthy weight True False

20. Skipping breakfast keeps a person alert and reduces drowsiness True False

Signature:

APPENDIX-IX NUTRITIONAL KNOWLEDGE - PARENTS

a) Name : Date : b) Parent of : Father / Mother (Please tick) c) Class & Section :

Please tick ( ) the most appropriate answer: 21. Which nutrient provides energy for body to function well?

v. Fats vi. Carbohydrates vii. Proteins viii. All of the above

22. Which nutrient helps to build muscles and repair cells in the body? v. Fats vi. Carbohydrates vii. Proteins viii. All of the above

23. Which nutrient-group helps to maintain healthy skin, eyes and provide immunity? v. Proteins vi. Minerals vii. Vitamins viii. Carbohydrates

24. Which nutrient-group maintains healthy bones, blood and water balance in the body? v. Proteins vi. Minerals vii. Vitamins viii. Carbohydrates

25. Fish, eggs, meat, pulses and milk are rich sources of : v. Carbohydrates vi. Fats vii. Proteins viii. Fiber

26. Cereals (wheat, rice, ragi, etc), potatoes and tapioca are rich sources of: v. Carbohydrates vi. Fats vii. Proteins viii. None of the above

27. Which of these are healthy Fats: v. Sunflower oil vi. Rice bran oil vii. Soya bean oil viii. All of the above

28. Which of these are lifestyle and diet related diseases? i. Malaria ii. Diabetes iii. Obesity iv. Influenza v. Hypertension

(a) i, ii, iv (b) ii, iii, v (c) iii, iv, v (d) None 29. Stress can be minimized through:

i. Healthy eating habits ii. Moderate exercise iii. Meditation & other relaxation methods iv. All of the above

30. All citrus fruits (oranges, sweet lime, etc) are a rich source of : i. Vitamin A

ii. Vitamin B iii. Vitamin C iv. Vitamin D

31. Iron deficiency causes: v. Low blood haemoglobin vi. Tiredness and fatigue vii. hair loss viii. All of the above

32. Sunlight helps the body to synthesize the following vitamin in the skin:

i. Vitamin A ii. Vitamin B iii. Vitamin C iv. Vitamin D

33. Maximum nutrients are retained in a food that is : i. Raw or steamed ii. Boiled iii. Fried iv. Grilled

34. Stress in children causes: v. Irritability and mood swings vi. Poor eating or over eating vii. Sleep disturbance viii. All of the above

35. Inadequate and disturbed sleep habits result in: i. Obesity ii. Indigestion iii. Poor concentration & performance iv. All of the above

36. Vegetables should be washed after cutting/ chopping. True False

37. Stale food should be re-heated before consumption. True False

38. Vegetables should be cut in big pieces to reduce loss of nutrients True False

39. Skipping breakfast keeps a person alert and reduces drowsiness True False

40. Cooking in covered vessels minimizes nutrient losses. True False

Signature:

APPENDIX-X

STRESS INVENTORY (Natesan and Menon, 2005)

Name: Date:

Class and Section:

Kindly read the statements given below and answer honestly by ticking in the given boxes marked ‘Yes’ or

‘No’. Do not omit any item. Your responses shall be kept confidential.

PART – I

S. No. Items Response

1. I sweat a lot Yes No

2. I get tired easily Yes No

3. I cannot stand loud noise Yes No

4. I have a very poor appetite Yes No

5. I get giddiness / nausea (vomiting feeling) Yes No

6. I have a disturbed sleep Yes No

7. I get pain/aches in my neck/ back/ head/ joints Yes No

PART – II


1. I feel sad Yes No

2. I am highly irritable Yes No

3. I feel helpless Yes No

4. I lose my temper easily Yes No

5. I don’t enjoy activities which I used to earlier Yes No

6. I worry about my poor health Yes No

7. I find others too demanding Yes No

8. I feel upset when I have to take additional responsibility Yes No

9. I worry about my past/ present/ future Yes No

PART – III


1. I take a long time to decide Yes No

2. I get recurring negative thoughts Yes No

3. I am overtaxing myself Yes No

4. I keep forgetting things Yes No

5. I cannot cope with sudden changes around me Yes No

6. I am pre-occupied Yes No

PART – IV


1. I have a strained posture Yes No

2. I don’t pay attention to what I eat Yes No

3. I strive hard to achieve more and more Yes No

4. I argue a lot Yes No

5. I have no time for exercising/ walking/ relaxing Yes No

6. I spend very little time with my family members Yes No

7. I shout at others even for small matters Yes No

8. I feel worn out and tired Yes No

APPENDIX-XI

MANIFEST ANXIETY INVENTORY

(Natesan and Menon, 2001)

Name: Date:

Class and Section:

There are 40 statements in this form followed by 2 alternatives, ‘Yes’ or ‘No’. Read each statement

carefully and put a tick mark in one of the two columns which suits you most. Be honest while answering and

please do not omit any item. Your responses shall be kept confidential.

PART – I


8. My muscles are tense Yes No

9. I am short of breath Yes No

10. My hands tremble Yes No

11. I get tired Yes No

12. My mouth becomes dry Yes No

13. My hands go chill Yes No

14. I have a very poor appetite Yes No

15. I have digestive problems Yes No

16. My palms sweat Yes No

17. I have disturbed sleep Yes No

18. I have unpleasant sensation in my stomach Yes No

19. I get recurring dreams which trouble me Yes No

20. I have the urge to urinate frequently Yes No

PART – II


10. I worry a lot over small matters Yes No

11. I am scared without any reason Yes No

12. I am not satisfied with myself Yes No

13. I am tensed Yes No

14. I have lost interest in things which I used to like Yes No

15. I get butterflies in my stomach Yes No

16. I worry about my future Yes No

PART – III


7. I take a long time to decide Yes No

8. I cannot take decisions Yes No

9. I feel I’m going to fall ill Yes No

10. I am unable to relax Yes No

11. I feel confused Yes No

12. I forget things easily Yes No

13. I am unable to think clearly Yes No

14. I get distracted easily Yes No

15. I don’t know how to react in certain situations Yes No

16. I am unable to finish things in time Yes No

17. I have unwanted repetitive thoughts Yes No

PART – IV


9. My speech is blocked Yes No

10. I act without thinking Yes No

11. I mess up whatever I do Yes No

12. I am unable to have complete rest Yes No

13. I cannot sit in one place for more than 5 minutes Yes No

14. I am unable to do anything perfectly Yes No

15. I am very careless Yes No

16. I have a strained posture Yes No

17. I exhibit unwanted mannerisms Yes No

(e.g. adjusting clothes, shaking legs, biting nails, etc)

SCORING:

Score Anxiety Level

0 Very Low

1 – 8 Low

9 – 16 Moderate

17 – 24 High

> 25 Very High

APPENDIX-XII

MULTIDIMENSIONAL PEER-VICTIMIZATION SCALE

Name: Date:

Class and Section:

Below is a list of things that some children do to other children. How often during the last school year has

another pupil done these things to you? Please answer by putting a tick in one of the three columns for

each of the 16 questions.

S.No Type of actions Not at all Once More than once

1. Called me names 2. Tried to get me into trouble with my friends 3. Took something of mine without permission 4. Made fun of me because of my appearance 5. Made fun of me for some reason 6. Punched me 7. Kicked me 8. Hurt me physically in some way 9. Beat me up 10. Tried to break something of mine 11. Tried to make my friends turn against me 12. Stole something from me 13. Refused to talk to me 14. Made other people not talk to me 15. Deliberately damaged some property of mine 16. Swore at me

Sign:

Scoring Instructions

Point values are assigned as follows:

Not at all = 0; Once = 1; More than once = 2

Physical victimization scale: Items 6, 7, 8, and 9; Verbal victimization scale: Items 1, 4, 5, and 16

Social manipulation scale: Items 2, 11, 13, and 14; Attacks on property scale: Items 3, 10, 12, 15

Scale scores are computed by summing item responses. Scores on the total scale have a possible range

of 0 to 32; scores on each of the four subscales have a possible range of 0 to 8. Higher scores reflect

more victimization

APPENDIX - XIII

PAEDIATRIC DAYTIME SLEEPINESS SCALE (PDSS) - Drake et al, 2003

Name: Date:

Class and Section:

Please answer the following questions as honestly as you can by circling one answer:

1. How often do you fall asleep or get drowsy during class periods?

Very often Often Sometimes Seldom Never

2. How often do you get sleepy or drowsy while doing your homework?


3. * Are you usually alert most of the day?


4. How often are you tired or grumpy (moody) during the day?


5. How often do you have trouble in getting out of bed in the morning?


6. How often do you fall back to sleep after being awakened in the morning?


7. How often do you need someone to awaken you in the morning?


8. How often do you think that you need more sleep?


Scoring:

Very often: 4 Often: 3 Sometimes: 2 Seldom:1 Never: 0

* Reverse score this item

Abnormal Values: > 30 score

APPENDIX-XIV

TRYPTOPHAN AVAILABLE FOOD CHART Student Name: Class and Section: Note: Please include atleast 5 food items in minimum specified quantity every day, preferably from the higher Trp/LNAA ratio food sources. Please enter the date and put tick mark for foods consumed by the child.

S.No Food Items Quantity

(g) Trp

(mg)

Trp/ LNAA ratio

Date

1. Sweet potato 50 10.5 0.076

2. Tapioca 50 4.7 0.075

3. Potato 100 26 0.071

4. Linseed 10 32.5 0.069

5. Onion 50 8.5 0.069

6. Cashew nut 15 56 0.069

7. Strawberry 10 0.77 0.068

8. Drumstick leaves 50 53.3 0.066

9. Colocasia 100 52.8 0.066

10. Cabbage 50 10.1 0.061

11. Bajra 100 204.6 0.060

1. Cauliflower 50 19 0.059

2. French beans 50 12.1 0.059

3. Pumpkin 50 7 0.059

4. Banana 100 13.3 0.056

5. Spinach 100 32 0.055

6. Fenugreek leaves 100 56 0.054

7. Amaranth 100 44.8 0.053

8. Beetroot 100 16.2 0.053

9. Oatmeal 50 87.2 0.052

10. Wheat whole 100 132.3 0.051

11. Agathi 100 134 0.051

12. Mutton 50 118.4 0.051

13. Rice raw, milled 100 87.2 0.050

14. Avocado 50 8.1 0.050

1. Soyabean 50 276.4 0.049

2. Yam 50 7.7 0.049

3. Milk 500 229.5 0.048

4. Ragi 50 29.3 0.048

5. Sesame seeds 50 58.6 0.046

6. Black gram dal 50 68.5 0.045

7. Egg ( hen) 50 96 0.045

8. Walnut 15 22.5 0.044

9. Peas (dry) 50 94.5 0.043

10. Groundnut 50 121.5 0.042

11. Brinjal 50 6.6 0.041

12. Ladies Finger 50 6 0.040

Mother’s Signature

APPENDIX -XV

ANOVA Tables

TABLE-1: ANOVA for Nutritional Knowledge of adolescents after intervention:

N=176

ANOVA Table SS Df MS F value

Treatment (between columns) 2611 3 870.2

170.8** Residual (within columns) 876.4 172 5.095

Total 3487 175

*Significant at 5% level, ** significant at 1%, NS Not significant

TABLE-2: ANOVA for gender variation of stress between selected adolescents:

N=176

*Significant at 5% level, ** significant at 1% level, NS Not significant

TABLE-3: ANOVA for stress in selected adolescents after intervention:

N=176


TABLE-4: ANOVA for gender variation for anxiety between the selected adolescent girls and

boys:


Source of Variation Df Sum-of-squares Mean square F value

Groups 3 4.682 1.561 4.258NS

Gender 1 13.29 13.29 36.25**

Residual 3 1.100 0.3665

ANOVA Table SS Df MS F-value


19.34** Residual (within columns) 5953 172 34.61

Total 7961 175

Source of Variation Df Sum-of-squares Mean square F- value

Groups 3 2.707 0.9022 2.267NS

Gender 1 32.48 32.48 81.63**

Residual 3 1.194 0.3979

TABLE-5: ANOVA for anxiety in selected adolescents after intervention:

N=176

ANOVA Table SS df MS F- value



Total 9185 175


TABLE-6: ANOVA for gender variation in Daytime sleepiness in selected adolescents:

N=176

Source of Variation Df Sum-of-squares Mean square F value

Groups 3 2.393 0.7978 0.6554 NS

Gender 1 0.1513 0.1513 0.1242 NS

Residual 3 3.652 1.217


TABLE-7: ANOVA for Daytime sleepiness in selected adolescents after intervention:

N=176

ANOVA Table SS df MS F value



Total 4784 175 Significant at 5% level, ** significant at 1% level, NS Not significant

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