Development of micro nutrients rich Food Products and their effect on the micro nutrient level of school going children (6-8 years)
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Date
2012
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Department of Food Nutrition and Public Health Ethelind College of Home Science Sam Hinggingbottom University of Agriculture, Technology and Sciences, Allahabad – 211007 (UP)
Abstract
The present study was investigated to indentify staple foods and their nutritional composition, food products developed by using selected staple foods from indentify foods and their impact on micronutrient status of school going children. Nine green leafy vegetables and 6 coarse grains were indentified. Cauliflower leaf, chickpea flour, Mahua flowe powder, maize, bajra, jaggery was selected for food product development. Six food products i.e. Biscutis ,ladoo, shakarpara, sev ,chakli, and thekava were developed and analyzed nutritionally and oranoleptically .Ladoo was found best acceptable among all developed food products, and found rich in micronutrient content such as iron and β carotene and selected for the intervention. A total of 160 school going children were screened for micronutrient deficiency. After screening the subject who were found anaemic (n=80) were further selected for intervention study. For intervention study, 40 subjects were taken in experimental group while 40 were taken as control group. Data on dietary intake were collected by 24 hour dietary recall method. Height and weight were measured in NCHS and MUAC measured by NHANES clinical signs of anemia and vitamin A recorded (Srilaxsmi 2010).Hemoglobin level of subjects were estimation by cyanmethaemoglobin method. Feeding trail was done for the experimental group iin which they were feed 100g of standardized recipe (Ladoo) incorporation by micronutrient rich foods (Cauliflower leaf, chickpea flour, Mahua flower powder, maize ,bajra, jaggery) providing 19.01mg/100g iron and β carotene was 2200μg/100g of product for 3 month Control group was not given any supplementation .The data collected at pre and post intervention level in experimental and control group were compared.
Pre intervention the intake of all nutrients in both groups were below the ICMR recommended dietary allowances. The mean value of height and weight in the both categories were less than the NCHS standard. The mean hemoglobin levels of experimental group at pre intervention was7.88±0.21 g/dl and control group the values obtained was 7.01±0.19 g/dl. After 3 month of feeding experimental significant improvement (P≤0.05) in the hemoglobin level 9.04±0.26g/dl of the experimental group was observed, where the change in the control group was found non-significant (8.03±0.21). Therefore it can be concluded that hemoglobin level of anaemic can be improved by incorporation of micronutrient rich foods (Cauliflower leaf, chickpea flour, mahua powder, Maize bajra, jaggery) in their dietaries. The nutritional education materials were found successful as the gain and retention in knowledge level of respondents were rescored.
The nutritional education materials were found successful as the gain and retention in knowledge level of respondents were rescored. It is probable that the nutrition education material (Booklet, Poster, Pumplate ) if translated into other languages may be useful in education similar population groups elsewhere in other parts of the country and even in other developing countries and may integral and beneficial as an important part of eradication strategies adopted for combating malnutrition from the community.
Joytima Mishra
Description
12PHCFND110
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