SOCIO-CULTURAL DETERMINANTS INFLUENCING THE DIET DURING LACTATION - A QUALITATIVE STUDY
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Date
1999-08-30
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
The study was conducted in the Dharwad rural and urban areas, 300
mothers selected by purposive sampling technique. Tour conunuttilies viz., Rajaslhani,
Gujarathi, Maharashtrian and Kannadiga and lour religions, viz., Hindu, Muslim,
Christian and Jains were selected from urban area a.td Hindu and Musluns Iro.u rural
area. Data was collected by personal interview and nutritional composition of special
foods was computed. Majority of the respondents were it. their reproductive age.
Majority ofRajasthani and Gujarathi women were given n.ilk with saffron just before
delivery, while jeerakada, drained water of vermicelli, sounf kada, coriander seeds
kada, ghee and dicodion tea were given in other conununities. A cup of tea or colfee
was meluded in all eon.n.unities and religions except Raiasthanis, soon alter dehvery.
The diet durrng first live days of lactation included soft and energetic diets in all the
samples. There were lot of sinilarities among Rajasthatis and Gujarathis who were
from northern-western part of India. Similar cotnmonness was found among
Maharashtrians and Kannadigas who were fron. south - west regions, who included
aM and anUnu.dc as special foods, irrespective of religions. The intake of ammal
foods was fouttd to before among Maharasltians a..d Musli... and Christians,
compared to all communities, use of dry fruits and extra ghee was found more in
Rajastha..is and Gujarathis. The practice of cot.sun.it.g wit.e was observed only ...
Maharashtrians and among Christia..s (catholics) and rural and urban Mushms. The
edients used in the preparation of special foods in all the religions and
communities were rid. in nutrients. The food beliefs during lactation mostly centered
around the concept of of hot and 'cold foods. Avoidance of foods was ...ore or less
similar among all the selected subjects. Comparcd to urban, rural mothers avoided.
more foods.
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