
Dr. Kanchan Singh
Dietitian, Lucknow
Ph.D (Foods & Nutrition)
- 22 Years Experience
- 1 Hospital
About
Dr. Kanchan Singh is a Consulting Nutritionist based in Lucknow, India. She has earned her PhD in Foods & Nutrition from CCS Haryana Agriculture University, Hisar, India with 15 years of teaching, research and consulting experience in field of health and nutrition with various institutions of repute. Of late, She was working as Associate Professor of Foods & Nutrition in BBD University, Lucknow, India.
Dr Kanchan has been associated with Central Food Technology Research Institute-Resource centre Lucknow for research work of her PhD students. There are several research papers and articles published in her name in national & International journals. Guided 4 PhD students in Foods & Nutrition and has been involved in development of courses, booklets and manuals for BBD University & other institutions based in India. Dr Singh has been providing advisory services to Samra & Sanjivani hospitals, VJ Group of Companies, Ogeasvi Gensys Hospital Dehradun. She has been a guest invitee for radio talks on health& nutrition in CMS Lucknow, India.
- Languages : English, Hindi
Specialities
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Dietetics
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Counselling
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Obesity
Procedures
Diet Counseling
Conditions
Eating Disorders
Feeding Disorders
Food Allergy
Gastrointestinal Disorders
Irritable Bowel Syndrome
- More
Expertise
Weight Management and diet counselling,health recipes,eating disorders, exercisesEducation
M.Sc. Food Science & Applied Nutrition, 2000, Allahabad Agri. Deemed University, Naini , Allahabad, India
Practice Information
Nutrigen Wellness Clinic, Lucknow
242, Manas garden, Faizabad Road, Lucknow, Uttar Pradesh - 226019
MON, TUE, WED, THU, FRI, SAT
09:00 AM - 05:00 PM
Achievements & Contributions
- 2016 Shikha Srivastava and Dr. Kanchan Singh, “Physical, Sensory and Nutritional Evaluation of Biscuits prepared by using beetroot powderâ€. Int. J. of Innovative research and advanced studies, Volume 3 (7), June 2016. p.281 - 283
- 2016 Shikha Srivastava and Dr. Kanchan Singh, “Changes occur on Nutritional value of Beetroot after picklingâ€. J. Current Research in Nutrition and Food science. Vol. 4 (3), Nov. 05, 2016. p.217 – 221.
- 2011 Dr.Kanchan Singh and Neelam Khetrapaul. Development of potato and guar bean vegetable raita using fresh guar pods. Paper published in Journal of Food Legumes, volume 24 (3), September 2011. p. 235
- 2009 Dr.Kanchan Singh and Neelam Khetrapaul. Development of baked and boiled products using guar. Paper published in Pantnagar Journal of Research, volume 7(1), Jan-Jun 2009. p. 131 to 133
- 2009 Dr.Kanchan Singh and Neelam Khetrapaul . Preparation of black gram and potato based papad using dried guar pods powder. Paper published in Journal of Food Legumes, volume 24 (4), Nov. 2011. p. 343 to 344
- National Eligibility Test (ASRB NET) cleared in 2004
- 2018 Nisha Yadav, Dr. Kanchan Singh, Dr Narayan Prasad, “Assessment of Nutritional Status of End Stage Renal Disease (ESRD) patients on Dialysisâ€. Indian Journal of Applied Research (IJAR). Vol. 8, Issue 5, May2018. p.23 – 26.
- 2018 Shikha Srivastava, Dr. Kanchan Singh, “Nutritional Differences in two Value added baked Products of Beet Root (beta vulgaris)â€. International Journal of Science, Engineering and Management (IJSEM). Vol. 3, Issue 4, April 2018. p.209 – 212.
- 2007 Dr.Kanchan Singh and Neelam Khetrapaul.Proximate composition of fresh guar (cyamopsis tetragonoloba) pods in grain and vegetable types of varieties. Paper presented in Natl. Symposium on legumes, IIPR, Kanpur from 3 to 5, Nov. 2007 (Abstr.) p. 196
- 2007 Dr.Kanchan Singh Neelam Khetrapaul. Proximate composition of dry seeds of guar (cyamopsis tetragonoloba) in grain and vegetable types of varieties. Paper presented in Natl. Symposium .on legumes, IIPR, Kanpur, from 3 to 5 Nov. 2007 (Abstr.)p.196
- 2009 Dr.Kanchan Singh and Neelam Khetrapaul . Preparation of black gram and potato based papad using dried guar pods powder. Paper published in Journal of Food Legumes, volume 24 (4), Nov. 2011. p. 343 to 344
- 2011 Dr.Kanchan Singh and Tewari Jatashankar R. Nutrition and Food Safety knowledge and attitude of food vendors at tourist area of Lucknow, India. Paper presented in national level conference on Nutritional Evaluation of Foods in Context of the Hospitality Industry. Sat 5th March, 2011
- 2011 Dr.Kanchan Singh and Tewari Jatashankar R. Nutritional contribution of Guar gum in baked products. Paper presented in national level conference on Nutritional Evaluation of Foods in Context of the Hospitality Industry. Sat 5th March, 2011
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