Assessment of nutritional profile of beneficiaries of AKSHARA DASOHA programme and implementation status in Hubli city
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Date
2009
Authors
Ashwini.N.Bellary
Journal Title
Journal ISSN
Volume Title
Publisher
UAS, Dharwad
Abstract
The study was conducted to assess the nutritional profile of beneficiaries of Akshara
Dasoha programme and implementation status in Hubli city. School children (N=900) of 5-
18 years were selected by multistage random sampling from beneficiary schools of
religious(10) and non-religious(5) organisation food supply. Nutritional anthropometry
revealed that height and weight of beneficiaries were significantly lower than NCHS
standards. According to WHO 1983 classification, 27.88 per cent of children were normal,
45.78 per cent were normally fed but having a past history of malnutrition or chronic
malnutrition and only 2.33 per cent were overfed but not necessarily obese. Higher number of
girls were in abdominal obese category (63.11%) compared to boys (37.11%) with overall
prevalence of 50.11 per cent. Overall attendance of beneficiaries was 87.79 per cent. About
37.78 per cent did not face health problem after consumption of school food and 96.33 per
cent reported that menu had good satiety value. Rice, sambar (non-religious) and rice,
sambar and curds (religious) supplied by organisations on four days was ranked first and was
highly acceptable by scoring 7.9 and 8.2 for overall acceptability by beneficiaries . About
39.44 per cent of children and 78.89 per cent of beneficiary mothers suggested for inclusion
of chapti/roti and bhaji. All teachers, 98.89 per cent beneficiary mothers and 89.22 per cent
children preferred for continuation of programme. Nutrient profile revealed that among all
menu bisibelebath mixed with karasev was highest in protein and calorie (3.98/100g and
161kcal/100g respectively). The calorie and protein intake was 38-58 per cent deficit from
selected menu in all age groups. Visual observations and documents indicated programme
was efficiently functioning in schools. Food was hygienically prepared by two organisations
in central kitchen. Major source of funding was from Government, corporates and individual
donors. Improper roads were the major constraint faced by organisations.
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Keywords
Food Science and Nutrition