Dr. Kanchan Singh Dietitian in Lucknow

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

  • Dietetics

  • Counselling

  • 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, exercises

Education

M.Sc. Food Science & Applied Nutrition, 2000, Allahabad Agri. Deemed University, Naini , Allahabad, India

Practice Information

Nutrigen Wellness Clinic, Lucknow

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 powder”. 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 pickling”. 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 Dialysis”. 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)”. 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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