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Open Access
Nutritional status of women engaged in the coir industry
(Department of Home Science, College of Agriculture, Vellayani, 1996) Lovely, Ranganath; KAU; Vimalakumari, N K
The study entitled Nutritional status of women engaged in the coir industry was carried out of assess the nutritional status of women engaged in the spinning of coir yarn and to find out its influence on the work output, which in turn could affect their socio economic status. For the evaluation of nutritional status, the study was conducted in two levels – on a macro sample of 200 coir workers and on a microsample of 40 women coir workers. Details of the socio economic survey showed that the majority of families were small nuclear type, headed by male members following Hinduism. The main occupation of the community was coir work and in all the families at least one woman was employed in a coir cooperative society in the vicinity. Many of the families had a monthly income that ranged between Rs.1000 to 2000. Lack of permanent and full time employment, high cost of living , inability to educate their children, problems related to economic burdens imposed by repayment of loans and medical expenses, lack of housing facilities and absence of male earning members in the family were the important economic problems, in the order of priority, as felt by the families, which have led them to a life of miserable existence. Their poor socio-economic background is reflected the fact that the physical amentities available to the coir worker’s household left much to be desired. All the families were found to be poverty stricken when the Rural Quality of life Index (RQLI) was calculated. The families suffered from household food insecurity that their diets were ill balanced and were deficient with respect to pulses, egg, meat, green leafy vegetables and fruits. The poverty and poor food intake by the families were reflected in the socio economic characteristics and low nutritional status of the women coir workers though they were wage earners. The poor nutritional status is reflected in their poor stature which was suggestive of low food intake and dual responsibilities of the household as well as of the work site. Apart from this the dietary inadequacy was reflected in wide prevalence of anaemia among 85.00 per cent of the respondents, from the microsample, which was found to influence their work output. The work output and nutritional status which are interrelated seemed to be further influenced by the poor working conditions, absence of physical amenities, poor food intake insanitary conditions and consequent parasitic infections and infestations. However, it is gratifying to note that occupational disorders were not prevalent to an extent that merits mention. The coir workers when spin the golden yarns of the economic and social fabric of the state of Kerala, the land of palms, re found to be tredding through a path of poverty and food insecurity leading them to poor nutritional and health status. This makes them a vulnerable lot needing economical social support from the rest of the population and from the Government, through a multidimensional approach, so that they may have better health and nutritional status so as to become the torch bearers of our heritage, who may boost our economy paving way to healthy descendants.
Open Access
Developing baked and confectionery products based on sweet potato
(Department of Home Science, College of Agriculture, Vellayani, 1999) Elizabeth, Augustine; KAU; Chellammal, S
A study on ‘Developing baked and confectionery products based on sweet potato' was conducted with major objective to develop value added baked and confectionery products based on sweet potato flour. The study comprised of standardisation of raw materials, product development, assessing nutritional significance, organoleptic quality studies, preference tests and shelf life studies. The five baked and five confectionery products was formulated with sweet potato flour as the basic ingredient. Three combinations were tried with different proportions of sweet potato flour. The other ingredients added to sweet potato flour were maida, egg, sugar, ghee and skimmed milk powder. The selection of best combination was based on amino acid scores chemical scores and cost benefit ratio. A combination with 50 per cent sweet potato flour and 50 per cent maida was selected as the ideal combination, since it secured higher amino acid score and chemical score. The cost of the combination was also found to be satisfactory. The nutritional composition of the food product revealed that the product contained all the nutrients in optimum quantity. The nutritional quality of the developed food products after processing with reference to calories, proteins, β carotene, calcium, phosphorous and zinc were determined through suitable laboratory techniques. ISI type tests specified to such products were administered to the developed foods and the values were comparable with ISI specification. Organoleptic studies of the developed food products was assessed by two groups of consumers viz., college students and technical experts. The parameters tested were appearance, colour, flavour, texture and taste. The analysis revealed that both the baked and confectionery products got highest scores. Baked products had a slightly higher mean score, compared to confectionary products. In the preference tests of the developed products conducted among farm women of Venganoor, Srikariyam and Kaliyoor panchayath and entrepreneurs in Thiruvananthapuram city were also showed the same result. Moisture and insect infestation were-lower in flour stored in glass and plastic containers. Effect of storage on moisture and over all acceptability were revealed that there was an increase in moisture content during the fourth week of storage period. There was an increase in moisture during storage and the difference was statistically significant. The overall acceptability was found to be decreased after storage. There was no insect infestation in the developed products during the storage period. The assessment of microbiological quality revealed that all the products were attacked by different types of microorganisms. The result of the present study suggest that new methods of processing could be introduced to add value to the crop and it is possible to develop different types of processed products based on sweet potato products which may result in increased consumption of tuber in the future and also for building up a healthy rural population.
Open Access
Nutritional and health impact of substituting greengram by soya products in school lunch programme in Thrissur district
(Department of Home Science, College of Horticulture,Vellanikkara, 2000) Latha Devi N; Usha V
The present study, entitled 'Nutritional and health impact of substituting green gram by soya products in school lunch programme in Thrissur district' was conducted among 150 school children, who were randomly selected, 50 each from three groups VIZ., soya supplemented lunch (SSL), existing school lunch (ESL) and no school lunch (NSL). The socio-economic details inferred through the survey were found to be satisfactory. Nuclear families with better housing facilities and good educational level wmthe striking features observed. Most of the fathers were casual labourers. Monthly income in most of the families was up to Rs.2000 in all groups. Most of the families owned their own houses. Food consumption survey revealed that all were habitual non- vegetarians. Cereals, other vegetables, fats and oils and sugar and jaggery were the most frequently used food items. Dietary profile of school children revealed that intake of all the food items, except green leafy vegetables met the daily requirement and all the nutrients except thiamine and riboflavin were above the RDA in all the groups. Majority of the mothers were having positive opinion about the school lunch programme. Most of the teachers opined that except for food materials, no other financial support for school lunch programme is obtained from the government. Evaluation of defatted soya products at different replacement levels with green gram showed that, soya grits at 20 per cent replacement level was the most acceptable combination in terms of organoleptic and nutritive qualities. Assessment of nutritional status after the study period revealed that, significant difference existed between the three groups with regard to body weight, height and MUAC, with SSL having more significant positive increment in body weight, height, weight/height' and MUAC. The most common nutritional deficiency disease observed among children was anaemia, which got reduced in SSL and ESL groups. Dental caries was observed in most ofthe children irrespective of the groups.
Open Access
Dietary habits, fat consumption pattern and blood lipid profile of adults engaged in moderate activity
(Department Of Home Science, College Of Agriculture, Vellayani, 1996) Lisa Poopally, J; KAU; Vimalakumari, N K
The study entitled “Dietary habits, fat consumption pattern and blood lipid profile of adults engaged in moderate activity” is an attempt to assess the food and fat consumption pattern of selected moderately active adult males in relation to their blood lipid profile. Fifty adult male employees, between the age of 25-40 years, doing moderate activity for the past 8-10 years were selected for the study. Socio economic back ground of the families revealed that majority of them were Hindus, belonging to extended type of families. All the respondents were moderately educated, and in addition, some of them also possessed technical qualification essential for their job. The personal monthly income of the respondents were in the range of Rs.3000-4000. In addition to this, income earned by different family members, and income from agriculture also contributed to the total family income. Anthropometric measurements of the subjects revealed that the mean height and weight of the subjects were above the ideal height and weight suggested for a reference man by ICMR. Body Mass Index(BMI) of all the respondents were found to be below 25 which indicated that none were obese. Majority of the respondents were non smokers, and only a very small per cent were found to use alcohol daily. Few of the respondents also had the habit of taking exercise regularly to keep them physically fit. All the respondents were consuming two major meals from the factory canteen. The dietary survey revealed that ninety eight percent were habitual non vegetarians. The food served in the factory canteen was found to be an affluent one characterized by energy rich foods, comprising of fats and refined sugars. The consumption of pulses, leafy vegetables, other vegetables, milk and products far exceeded the RDA, where as the energy intake was 30.6 percent above RDA. The consumption of fish was found to be high among the respondents. Coconut oil was the chief used in cooking in the factory canteen as well as in 92 percent of the families. The per capita availability of oil in the house hold showed a wide variation ranging from 13.5 – 56g. The average invisible fat intake of respondents were 56g, which was higher than the average visible fat intake, of 45g/day. Compared with recommended daily allowance, higher energy intake was noticed in majority of the respondents, indicating that they are in a positive energy balance. Analysis of the lipid profile revealed that 20 percent had serum cholesterol levels above 240 mg/dl, where as LDL cholesterol level was found beyond 150 mg/dl only in 73 percent. HDL – cholesterol, which has a protective effect, was found beyond 55mg/dl only in 7 percent. All persons except one had the total cholesterol to HDL cholesterol ratio more than 5, which shows that they are at CVD risk in future. Personal habits showed a significant association with the blood lipid profile of the subjects. The non vegetarian food habits also showed a significant positive association with blood cholesterol, HDL cholesterol and LDL cholesterol. Assessment of the food and nutrient in take of the subjects showed that protein content of the diet was mainly contributed by the consumption of fish and egg, while the coconut kernel supplied the invisible fat content of the diet. A significant positive association was observed between the percent of energy supplied from invisible fat and the triglyceride and VLDL cholesterol levels. From the above findings it was revealed that the blood lipid profile in terms of total cholesterol, LDL cholesterol and the ratio between the total cholesterol to HDL cholesterol of the subject was found to be affected by food and fat consumption (especially the invisible fat) and personal habits of the respondents. All these lipid fractions and the ratio, exhibited an increasing tendency, with the existing dietary and fat consumption pattern and personal habits of the respondents, which could be indicative of a tendency for independing cardiovascular disease risk.
Open Access
Qualitative changes in cashew apple products in storage with special reference to vitamin C
(Department of Home Science, College of Agriculture, Vellayani, 1996) Sreeja, K C; KAU; Nirmala, C
The study entitled “Qualitative Changes in cashew apple products in storage with special reference to vitamin C” is a comprehensive study aimed to find out the qualitative changes that occur in cashew apple products in storage with more attention to vitamin C. Results of the study indicated that the fresh cashew apple had a vitamin C content of 263 mg/100g, total soluble solids 11.200Brix, reducing sugars 15.20 per cent, total phenol 0.34 per cent, acidity 0.18 per cent and pH of 3.10. Before storage clarified juice prepared from cashew apple had a vitamin C content of 213.06 mg/100g, total soluble solids 10.300Brix, reducing sugars 14.04 per cent, total phenol 0.31 per cent, acidity 0.14 per cent and pH 3.40. Organoleptic evaluation of clarified juice before storage received a mean scores of 3.50 for appearance, 3.80 for taste, 3.60 for flavour and 4 for astringency. For squash and jam, the parameters like taste, flavour and astringency secured the mean score for 4.00. The colour of jam recorded a mean score of 3.90 wine secural a mean score of 3.00 for appearance, 3.40 for taste, 3.15 for flavour, 3.00 for colour, 3.50 for clarity, 3.00 for strength and 4.00 for astringency. For candy taste, flavour, texture and astringency attributes revealed a mean score of 4.00 and the score for appearance was 3.35 and 3.20 for colour. It was found that Vitamin C content of different cashew apple products like clarified juice, squash, wine, jam and candy, fortnight analysis revealed that there was significant differences between the time of preparation and length of storage period. In the case of wine the vitamin C content and the time of preparation was on par with one after fifteen days. After that there was significant reduction in the vitamin C content with the increasing storage period. Monthly analysis of total soluble solids and reducing sugars in clarified juice, squash and jam was found to increase with increased storage time. But it was decreased in wine. In candy, total soluble solid was lowered during storage of six months. Total phenol content of all products showed decreasing trend. Monthly analysis of acidity of different cashew apple products like clarified juice, squash, wine and jam revealed an increasing trend. But in candy it showed a decreasing trend. pH or all products except candy were significantly lower after storage when compared to initial levels. Alcohol content of wine increase during storage. Before storage it was 8.70 per cent, while after six months of storage it was to 14.00 per cent. The rate of change of vitamin c was found to decrease as -0.41 mg/100g, -0.34 mg/100g, -0.56 mg/100g, -0.54 mg/100g and -0.53 mg/100g in clarified juice, squash, wine, jam and candy respectively. Total soluble solids in clarified juice (+0.26), squash (+0.33), and jam (+ 0.46) increased during storage, but in wine (-0.94) and candy (-0.45) it was found to decrease. A rice in Reducing sugars was found in clarified juice (+0.24 per cent) squash (+0.05 per cent) jam (+0.09 per cent) and candy (+0.11 per cent) but in wine (-0.371 per cent) it was found to decrease. The rate of change of total phenol content in clarified juice (-0.024), squash (-0.019), wine (-0.018), jam (-0.017), candy (-0.013) was found to decrease during storage of six months. pH of clarified juice, squash, wine and jam were found to decrease during storage but in candy it was found to increase. Acidity showed an increasing trend in clarified juice (+0.01), squash (+0.01), wine (+0.01) and jam (+0.02) but in candy it was found to decrease. Organoleptic evaluation of clarified juice found that the score for appearance increased over a period of six months. Taste depicted a decreasing trend, when the period of storage increased. The scores obtained during fourth, fifth and sixth months were significantly lower when compared to the initial values recorded. There was reduction in flavour during storage. For squash the scores for appearance, taste and flavour decreased over a period of six months. Appearance of wine received maximum scores in the six months of storage. Highest score for taste was obtained during the sixth month of storage. The mean scores obtained for flavour before storage was 3.15, after six months it attained a mean score of 4.00. Strength of wine also measured during storage. Appearance of jam slowly diminishing as the storage interval advance. Taste attributes, flavour and colour were also found to decline. Texture of jam showed no difference. Appearance, taste and colour of candy declined during storage. Flavour of cashew apple candy maintained the maximum level up to third month of storage. All products assessed for microbial contamination during early months of storage. All the products except candy were found to be free from contamination.
Open Access
Standardization of recipes based on rice - soya extruded product
(Department of Home Science, College of Agriculture, Vellayani, 1997) Anna, Jacob; KAU; Chellammal, S
The study on "Standardization of recipes based on rice-soya extruded product" was undertaken to formulate an extruded product 'sev', and to standardize recipes with the developed product. Rice and soya were the basic ingredients selected for the formulation of the extruded food. Maida, cassava and sweet potato flour were tried along with rice and soya. With these food ingredients twelve combinations were tried for the development of sev , protein quality, extrusion behaviour, cost and acceptibility of the twelve combinations were assessed. The combination with rice, soya and maida in the proportion 60:20:20 got the maximum overall score and this combination was selected for the development of the product, sev. The cooking characteristics such as cooking time, water density and water absorption index of the developed sev was found to be good. The type tests administered to be revealed that the product was compared with ISI specifications. The acceptability of the developed sev was ascertained with special reference to physical, organoleptic and nutritional qualities. The physical characteristics of sev was well comparable in all the parameters and shape of the sev was better than the standard one. The developed sev contained all the nutrients in optimum quantity. However there was slight decrease in the nutrient content after processing due to of loss in nutrients during processing. Fifteen recipes with sev were formulated and standardized in the laboratory such as sev Kheer, sev idli, sev upuma, sev puttu, sev sweet samosa, sev triflower, vegetable sev, sev kofta pulao, sev biriyani, sev loaf, mango sev, lime sev, sev kedgeree, sev bologness and italian sev. The organoleptic quality attributes such as appearance, colour, flavour, texture and taste of the sev was also comparable with standard one. The organoleptic qualities of the fifteen recipes were assessed and sev kheer was ranked first among them. The preference test for the recipes were conducted among college students and farm women. Majority of the recipes were scored positively by both the group. Sev kheer was rank first by both the group. From the above observptions and findings it is clear that, it is possible to develop an organoleptically and nutritionally adequate extruded food based on rice and soya, and different novel recipes could be standardised from the product, and this could also be taken as an income generating activity.
Open Access
Quality analysis of papaya (Carica Papaya L.) varieties and product development
(Department of Home Science, College of Agriculture, Vellayani, 2000) Anitha Chandran, C; KAU; Soffi, Cheriyan
The present study entitled "Quality analysis of papaya (Carica papaya L.) varieties and product development" was undertaken with an objective to evaluate the quality of papaya based on physical, chemical and organoleptic characteristics, so as to identify the most suitable papaya varieties for the development of papaya based products. The study also aimed at selecting the best proportion for papaya jelly by standardising at three different fruit extract - sugar proportions viz. 1:1, 4:3 and 2:1 using the selected superior varieties of papaya. Ten desert varieties of papaya fruits viz., Waimanalo, Pusa Dwarf, Pusa Giant, Pusa Majesty, Pu s a Delicious, Coorg Honeydew, Washington, Malaysian Long, Exotic collection - 100091 and Exotic collection - 100060 were selected for the study. Study on the physical characteristics of the fruits revealed that Malaysian Long occupied the superior position for fruit length followed by the varieties Waimanalo, Pusa Delicious and Washington. Coorg Honeydew was recorded as the heaviest fruit followed by Pusa Delicious. Mean wh i 1 e both f r u i t weight and frui t length was minimum for the two exotic varieties. It was identified that the papaya variety Waimanalo was the best fruit in thickness of pericarp followed " by the varieties Pusa Delicious and Washington. Papaya fruits of Pusa Dwarf, Pusa Majesty, Malaysian Long and Washington were thin skinned frui ts. The variety Exotic collection - 100060 was noticed to be having the least cavity width followed by the varieties Malaysian Long, Washington and Exotic collection - 100091. Data proved that Exotic collection - 100060 was the fruit carrying the minimum skin wastage followed by Pusa Giant, Pusa Dwarf and Coorg Honeydew. In the case of seed wastage Pu s a Delicious, Washington and Malaysian Long were varieties that observed the minimum levels. Among the ten varieties studied Coorg Honeydew possessed a remarkably high flesh weight followed by the variety Pusa Delicious. 0emical analysis revealed that the variety Washington exhibited a superior position for total sugar content followed by Pusa Delicious and Coorg Honeydew. It was found that the variety Pusa Dwarf occupied a lower level of reducing sugar followed by the varieties Waimanalo and Pus a Majesty while the highest content was for the variety Washington. The f r u i ts of Coorg Honeydew and Waimanalo were identified to have the highest non reducing sugar content. Among the ten varieties analysed fruits of Washington, Pusa Delicious and Coorg Honeydew recorded the higher levels of total soluble solid content. Of the varieties studied Waimanalo was found to have the maximum moisture content and the minimum level of water content was recorded by variety Pusa Delicious. Papaya fruits of Malaysian Long, Pusa Dwarf and Pusa Giant possessed higher acidity level and showed -, a correspondingly lower pH valu~ It was evidenced that, highest vitamin-C level was observed in the variety Pusa Delicious followed by the varieties Pusa Majesty, Exotic collection - 100091 and Washington. The variety Pusa Delicious exhibited a high level I of p-carotene followed by the varieties Exotic collection 100060 and Exotic collection - 100091. Observa t i on on fibre content of different papaya varieties showed that the two Exotic varieties were having the minimum fibre level followed by the varieties Pu s a Majesty, Waimanalo and Pusa Delicious, while Malaysian Long recorded the maximum fibre content. Papaya fruits of Pusa Delicious was found superior in pectin content followed by Malaysian Long, Washington and Coorg Honeydew. Analytical data of mineral composition indicated that fruits of Pu s a Giant, Washington, Exotic collection - 100091 and Waimanalo were high calcium varieties. Pusa Majesty recorded maximum sodium content followed by the varieties Coorg Honeydew and Malaysian Long. Among the varieties studied both the Exotic varieties were identified for its higher potassium level and was closely followed by Washington and Pusa Delicious. It was found that the variety Pu s a Delicious possessed a distinguishly high phosphorus content followed by the Exotic varieties and Washington. Fruits of Exotic collection - 100091, Pusa Majesty and Washington were composed of the higher per cent total mineral composition. Sensory evaluation studies on various quality param~ters evidenced that the varieties Washington, Pusa Dwarf and Pusa Majesty carried the best eye appeal. It is clearly observed that the papaya fruits of Pusa Delicious and Washington were superior for their flavour profile, so also in their taste performance along with Coorg Honeydew. The varieties Pu s a Dwarf, Pu s a Majesty and Washington were more attractive in colour than the other varieties. Considering the texture of the fruit Pu s a Delicious, Coorg Honeydew and Washington were the varieties that were highly preferred. Sweetness of the varieties Pusa Delicious, Coorg Honeydew and Washington were highly appreciated than the rest of the varieties studied. Based on the chemical organoleptic and the most important physical characteristic viz, edible portion weight were s ub je c t e d to discriminant function analysis for the selection of two superior fruits for product development. The screened varieties Coorg Honeydew and Pusa Delicious were used for the development of jelly using different fruit extract sugar ratios viz. 1:1, 4:3 and 2:1. Organoleptic evaluation of jelly disclosed that there was no• significant difference in sensory quality of jelly between the two varieties Coorg Honeydew and Pusa Delicious. All the quality parameters except colour maintained remarkably superior for the jelly sample standardised with equal amount of extract - sugar ratio (1:1). The organoleptic qualities of jelly prepared with 4:3 (P2) ratio remained satisfactory while the sample with fruit extract sugar ratio 2:1 (P3) could not form a judicious combination for the formulation of good quality jelly except for its good performance in colour. ~emical analysis of the jelly revealed that a varietal variation was observed in jelly samples with respect to chemical characters like pH, total sugar and reducing sugar content. The jelly prepared with an equal amount of extract and sugar 1: 1 (Pl) remained at a higher level in most of the chemical attributes, the ratio 4:3 (P2) was found more or less agreeable in chemical composition, whereas the 2:1 ratio (P3) presented the comparably lower grade with respect to chemical parameters tested. It was observed that pH, total soluble solids. total sugar and reducing sugar increased with an increase in the sugar proportion. • '" But acidity level decreased with a rise in the proportion of sugar) Data on the end point temperature of jelly indicated that the sample prepared wi th an equal amount of extract and sugar (1:1) recorded a higher temperature for setting than the other treatments (4:3 and 2:1). The jelly developed using 1: 1 proportion of extract and sugar was positioned well above the PPO specifications. Proportion 4:3 (P2) could attain an almost satisfactory level specified by the PPG, whereas the total soluble solid content of jelly with the proportion 2:1 (P3) remained below the level specified by the FPO. The cost of papaya jelly standardised with equal amount of extract - sugar ratio (1:1) was slightly higher than the other two combinations. A comparison of the price of jelly available in the market with the cost of papaya jelly standardised in this study revealed that the market price was three fold higher compared to the cost incurred for the production of papaya jelly in this study. The study highlighted that screening suitable papaya varieties for product development not only enhance the quality of the product but also results in better commercial utilization of this fruits.
Open Access
Dietary habits and nutritional profile of school children participating in the school lunch programme
(Department of Home Science, College of Horticulture, Vellanikkara, 2000) Mini Padikkal, P; KAU; Usha, V
A study was conducted among the school children (7-9 age group) to find out the food consumption pattern and nutritional status of children who are the beneficiaries of school lunch programme of the state. The socio-economic details inferred through the survey were found to be . satisfactory. Nuclear families with better living conditions and good educational levels of the parents were the main factors observed. Most of the children were completely immunized. Food consumption survey results revealed a dietary pattern of rice, pulses, vegetables and coconut oil. The consumption of green leafy vegetables and fruits by the families was found to be negligible. Dietary profile of school children revealed that the intake of all the food groups except that of flesh foods were below the RDA. But when compared to the control group there was a significant increase in the intake of cereals, pulses, other vegetables, roots and tubers, flesh foods and sugar and jaggery in the experimental group. Dental caries was observed in majority of the children. Anaemia was the most prevalent nutritional deficiency disorder among children. Prevalence of malnutrition as revealed by anthropometric survey indicated that the mean height and weight of children in both control and experimental group was low, when compared with Indian standards. But the difference in . the body weight between the control and experimental group of children were statistically significant. Severe malnutrition was not observed in both groups. From the above observations it can be concluded that there was no incidence of severe grades of malnutrition among children. When compared with Indian . . standard alues, both groups of children were found to have low values. But based on different grades of malnutrition most of the children in experinlental group came under normal nutritional status and grade I malnutrition. But majority of children in the control group where having grade I and grade IT malnutrition. Intake of protein and vitamins such as riboflavin was found to be high in control group when compared to RDA. But in experimental group the intake of retinal and niacin was high when compared to RDA. The intake of all other nutrients were below the RDA in both groups.
Open Access
Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls
(Department of Home Science, College of Agriculture, Vellayani, 1999) Kavita, M S; KAU; Prema, L
The study entitled, "Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls", was conducted to assess the magnitude of iron deficiency anemia among adolescent girls; to find out the direct and indirect effects of causative factors and to evaluate the relative effect of supplementation of iron with vitamins on the iron status of anemic adolescent females. The study was limited to Neyyattinkara, Nedumangadu and Trivandurn Taluks of Trivandrum district. Rapid assessment technique was administered to determine haemoglobin and to indentify 225 adolescent girls suffering from iron deficiency anemia (with Hb ::::;; 12g1dl). Socio economic status of the girls was determined by using a suitably structured schedule while nutritional variables responsible for the incidence of anemia were determined through assessing their mean food intake by 24 hour recall method and by ascertaining their anthropometric measurements using universally accepted techniques. Clinical examination was conducted to assess the health variables responsible for iron deficiency anemia. A metabolic experiment of two months duration was conducted to find the effect of iron and vitamin supplementation on iron profile of the moderately anemic girls. For this, the basal diet which gave RDA of nutrients was supplemented by 60 mg iron and 500 ug folic acid, 600 /-lg equivalent vitamin A, 1.2 mg equivalent vitamin B~ and ~ 40 mg equivalent vitamin C in different treatment groups either in the form of tablets 351 Supplements in the form of tablets produced highest and rapid changes in haematological and iron profile while the greatest positive changes in growth and physical endurance were observed when the supplements were given in the form of food. Hence for proper iron nutriture, iron source with high bioavailable iron is necessary along with balanced intake of other nutrients.

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