SPECIAL FOODS GIVEN TO PROMOTE LACTATION - A NUTRITIONAL EVALUATION
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Date
2015-07
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University of Agricultural Sciences Dharwad
Abstract
A study was carried out among 90 mothers having one live child from Almora (60) of Uttarakhand and Dharwad (30) of Karnataka. Most common special foods given during lactation among Almorians upto first week were atta ka halwa (58) and dalia (56) while among Dharwadians vermicelli payasa (23), shira and sago khichadi (21 each). Normal diet was resumed after one month among mothers of both districts. Almorians consumed less water when girl baby was born while, Dharwadians consumed less water when baby boy was born. Avoidance of foods like green chillies (71.66 and 86.66%), pickles (50.00 and 76.66%), pumpkin (75.00 and 43.33%), brinjal (71.66 and 70.00%), papaya (26.66 and 66.66%), mango (18.33 and 60.00%), fish (21.66 and 46.66%), and curds (20.00 and 43.33%) was reported by majority of lactating mothers. Women of Almora and Dharwad consumed significantly lower amounts of pulses, GLVs, other vegetables, fruits, milk and milk products compared to suggested balanced diet and could meet 50 to 65 per cent of the RDA, respectively. Except fat and magnesium, intake of all the nutrients was less than the RDA. Among all the selected foods of Almora, atta ka halwa reported higher fat (39.23%) and energy (567 kcal/100g). Methi ladoo registered higher protein (25.16%) and calcium (243.8 mg/100g) while among selected foods of Dharwad, kobrikhara reported higher fat (55.68%) and energy (657 kcal/100g). Crude fibre (8.35%) and calcium (305.27 mg/100g) were maximum in methi leaves bhaji. Iron and zinc contents were higher in panjiri from Almora and alvi payasa from Dharwad. Bioaccessible iron was significantly higher in dalia and methi leaves bhaji while bioaccessible zinc was significantly higher in methi-ladoo and antinunde from Almora and Dharwad, respectively.
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