EFFICACY OF NUTRITION COUNSELING ON THE INTAKE OF JUNK FOODS AMONG ADOLESCENT GIRLS OF WORKING MOTHERS
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Date
2011
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Punjab Agricultural University, Ludhiana
Abstract
A sample of 60 adolescent girls of working mothers aged 16-18 years who used to eat
junk foods frequently were selected from two schools in Ludhiana and divided
equally into two groups viz. Experimental (E) and Control (C). The data on general
information, food and junk food consumption pattern, dietary intake, anthropometry,
clinical, morbidity and haematological profile were recorded before and after nutrition
counseling. Nutrition counseling was imparted for a period of three months through
modules, lectures, visual aids in group E and was assessed by KAP test before and
after nutrition counseling. It was observed that consumption of junk foods
significantly decreased in group E after nutrition counseling. The daily intake of
cereals, pulses, roots & tubers, green leafy vegetables, other vegetables, fruits and
milk & milk products increased, while intake of fat & oils decreased in group E. It
was also observed that the intake of energy, proteins, ß-carotene, niacin, vitamin B12,
iron, calcium was less than ICMR (2010) recommendations, while intake of thiamine
and ascorbic acid was adequate in group E after nutrition counseling. A significant
(P≤0.01) reduction in weight and BMI was observed in group E, whereas nonsignificant
increase was observed in group C. It was observed that all the subjects in
both the groups were anaemic. There was an overall improvement in the clinical and
morbidity status in group E, while no change was observed in group C. Mean Hb
levels were 9.14±1.56 and 9.78±1.32 g/dl in group E and 8.56±1.67 and 8.64±1.67
g/dl in group C before and after nutrition counseling respectively. Nutrition
counseling resulted in decreased intake of junk foods, while, there was an
improvement in nutrient intake, weight, haematological and KAP scores in group E. It
was suggested that nutrition counseling should be given for longer duration to change
their dietary habits.
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