appendix i interview schedule to elicit information on...
TRANSCRIPT
216
APPENDIX I
INTERVIEW SCHEDULE TO ELICIT INFORMATION ON SOCIO-ECONOMIC
STATUS, LIFE STYLE PRACTICES AND DIETARY PATTERN
I. BACKGROUND INFORMATION :
1. Name of the Interviewer :
2. Name of the Interviewee :
3. Address :
4. Date of Birth and Age :
5. Sex :
6. Type of family : Male Female
7. Educational status : Joint Nuclear
8. Occupation :
9. Composition of the family :
S.
No.
Name of the
family
members
Relation to
the head of
the family
Sex Age Education Occupati-
on
Monthly
Income
Possess
ST/SC/BC
Certificate
SHG
Member
(Yes/No)
Total Income of the family
10. Type of Job:
11. For how many hours do you work daily?
12. Do you have stress?
a) Yes b) No
13. House Type : a) Tiled b) Thatched c) RCC (concrete)
14. Patta given for homestead land? a) Yes b) No
15. Possession of agricultural land (No. of. acres, cents, etc)
1. Dry land With patta: Without patta:
2. Wet land With patta: Without patta:
16. Electricity connection to the household: a) Yes b) No
17. Road facility: a) Yes b) No
18. Drinking water source: a) Yes b) No
If yes,
a)Tap b) Hand pump
c) Well d) Others
If No,
How do you manage for drinking water:
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19. Sanitary Arrangements:
a) Toilet inside the house b) Community Toilet c) Defecation in open field
20. Have you got Ration card? a) Yes b) No
21. Have you got Voter ID card? a) Yes b) No
22. Have you got Tribal ID card? a) Yes b) No
23. Transport system used:
a) Cycle b) Motorbike c) Bus d) Car/jeep
e) Walking f) Others
24. Location of the School:
a) With in the settlement/village b) Nearby village/town kms from settlement----
c) Government Tribal Residential school (GTRS) kms from settlement -------
25. Location of Primary Health Centre (PHC) /Medical facilities?
a) With in the village b) Nearby village/town kms from settlement -------
26. Availability of community Hall : a) Yes b) No
27. Availability of play ground : a) Yes b) No
28. Availability of Burial ground : a) Yes b) No
29. Monthly expenditure pattern:
S. No Items Rupees spent Percentage of income
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
Food
Clothing
House rent/Taxes
Education
Medicine
Fuel and light
Pan supari and Tobacoo and alcoholic drinks
Durable goods (furniture, utensils)
Transport
Remittances (debt repayment)
Savings
Recreation
Others
30. Savings
S. No Mode of savings
Frequency of savings Total amount
saved so far
Rs.
Weekly
Rs.
Monthly
Rs.
Yearly
Rs.
1.
2.
3.
4.
5.
6.
7.
Hundi
Post Office Savings
Bank Account
Insurance
Government Bonds
Shares
Others- specify
31. Other Relevant information, if any?
218
II.DIETARY PATTERN:
1. What type of diet do you consume?
a) Vegetarian
b) Non – vegetarian
c) Ova – vegetarian
2. How many meals do you consume per day?
a) One meal b) 2 meal c) 3to 4 meals d) 5 to 6 meals
3. Meal pattern:
i) First day:
Breakfast Midmorning Lunch Evening Dinner
ii) Second day:
Breakfast Midmorning Lunch Evening Dinner
iii) Third day:
Breakfast Midmorning Lunch Evening Dinner
4. Do you consume snacks? a) Yes b) No
If yes, snack name a) Biscuits b) Fried items c) Sundal d) Others
How many times do you consume snacks per day?
a) One time b) Two times c) 3to 4 times d) 5 to 6 times
5. Do you have the habit of skipping meals?
a) Yes b) No
If yes, which meals is often skipped?
Meal time Reason for
skipping
Daily Once in a week Occasionally
6. Oil consumption per month:
S. No Type Quantity (lit)
1.
2.
3.
4.
5.
6.
Sunflower oil
Coconut oil
Groundnut oil
Gingelly oil
Ghee
Others
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7. Do you consume Non-vegetarian: a) Yes b) No
If yes,
S. No Types of Non -
Vegetarian
Frequency Quantity
(gm/kg)
Daily
Weekly
once
Monthly
once
Occasionally
1.
2.
3.
4.
5.
Egg
Chicken
Meat
Fish
Any others
8. Do you consume green leafy vegetables? a) Yes b) No
If yes,
S. No Types of green
leafy vegetables
Frequency Quantity
(gm/kg) Daily
Monthly
once
Weekly
twice
Occasionally
1.
2.
3.
4.
5.
6.
7.
Amaranth
Agathi Keerai
Drumstick leaves
Mulakkeerai
Arai keerai
Sirukeerai
Any others
9. Do you consume other vegetables? a) Yes b) No
S. No Types of other
vegetables
Frequency Quantity
(gm/kg) Daily Weekly
twice
Monthly
once
Occasionally
1.
2.
3.
4.
5.
6.
7.
8.
Brinjal
Drumstick
Bitter gourd
Snake gourd
Ladies finger
Broad beans
Bottle gourd
Any others
10. Do you consume Roots and Tubers? a) Yes b) No
If yes,
S. No Types of Roots
and Tubers
Frequency Quantity
(gm/kg) Daily Weekly
twice
Monthly
once
Occasionally
1.
2.
3.
4.
5.
6.
7.
8.
Potato
Yam
Onion
Carrot
Sweet potato
Raddish
Tapioca
Any others
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11. Do you consume fruits? a) Yes b) No
If yes,
S. No Types of Fruits
Frequency Quantity
(gm/kg) Daily Weekly
twice
Monthly
once
Occasionally
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Apple
Orange
Sweet lime
Grapes
Banana
Pear
Jack Fruit
Guava
Amla
Custard apple
Papaya
Any others
12. Any food naturally available in the forest?
Do you consume? a) Yes b) No
If yes,
S. No Types of food
USES
Method of
preparation
Reason for eating
1.
2.
1.
2.
Vegetables
Fruits
III. LIFE STYLE PRACTICES:
1. Do you smoke? a) Yes b) No
If yes,
S. No Types
Frequency
Quantity Daily Weekly
Monthly
once Occasionally
1.
2.
3.
Cigarettes
Beedi
Others
2. Do you have the habit of chewing tobacco? a) Yes b) No
If yes,
S. No Types
Frequency
Quantity Daily Weekly
Monthly
once Occasionally
1.
2.
3.
4.
Chewing tobacco
Pan supari
Betal leaves & Nuts
others
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3. Do you have the habit of consuming Alcohol? a) Yes b) No
If yes,
S. No Types
Frequency
Quantity Daily Weekly
Monthly
once Occasionally
1.
2.
3.
4.
5.
6.
7.
Brandy
Beer
Rum
Whisky
Kallu
Sarayam
others
4. Do you consume ?
Coffee Tea Milk Any other
If yes, how many cups any you drink per day?
a) < 2 b) 2-4 c) 5-7
IV. OTHER ACTIVITIES:
1. Dou you have domestic pets? a) Yes b) No
If yes,
a) Cow rearing b) pig form c) poultry form 1) Hen
2) duck
3) Others
2. Do you have land for cultivation? a) Yes b) No
If yes,
S. No Cultivating foods No of time
cultivating
Income earned/crop
1.
2.
3.
4.
3. Herbs used for Medical Remedies? a) Yes b) No
If yes,
S. No Name of the herb used Reason for using
1. 2. 3. 4. 5.
4. Fuel used:
a) Wood b) Kerosene c) gas
d) Cerudung gas e) Solar energy f) Others
5. How will you dispose the waste?
a) Kitchen waste --------------------------------------------------
b) Garden waste --------------------------------------------------
c) Plastic & Non-biodegradable waste --------------------------------------------------
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6. Festivals celebrated and special foods prepared:
S. No Name of the festival Special food prepared Significance
1. 2. 3. 4. 5.
7. Any special foods consumed/avoided during:
a) Yes b) No
If yes,
S. No Member Special foods included Avoided
1.
2.
3.
4.
5.
6.
Infants
School going children
Adolescent
Pregnant women
Lactating mother
Any others
8. Do you have any food taboos/beliefs? a) Yes b) No
If yes,
S. No Reasons Foodstuffs Conditions/stages in which these
foods are avoided included
1. 2. 3. 4. 5. 6. 7.
Hot foods
Cold foods
Gas producing
Bile producing
Foods causing skin diseases
Abortive foods
Food producing milk
secretion
9. Have you immunized your child? a) Yes b) No
If yes,
S. No Type/Name of Immunization At what stage/Age 1. 2. 3. 4. 5.
10. Participation in Nutrition programme?
S. No Beneficiaries Yes No 1.
2.
3.
4.
5.
6.
Infants
School going children
Adolescent
Pregnant women
Lactating mother
Any others
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11. Length of time of breast feeding & weaning foods pattern for children:
a) How long you have given breast milk to your child?
S. No Childrens At given time/period
1.
2.
3.
1st child
2nd child
3rd child
b) Weaning foods pattern:
S. No Age of Weaning Food introduced
Age at which
it is given Reasons
Reasons Food Quantity
1.
2.
3.
1st child
2nd child
3rd child
12. Diet during illness
S. No Illness Food given Reasons Foods avoided Reasons
1.
2.
3.
4.
5.
6.
Fever
Diarrhoea
Chicken Pox
Cold
Polio
Other specify
13. Do you send the children to school?
a) Yes b) No
14. Are you benefited by any government/private programmes for health/Education/Nutrition?
a) Healthy Yes No
b) Education Yes No
c) Nutrition Yes No
If yes, what programme -----------------------------------------------------------------------------------------
Have you benefited from that programme? Yes No
Types of benefit received -----------------------------------------------------------------------------------------
15. Do you have any kitchen garden? a) Yes b) No
If yes,
S. No Items cultivated Self use Marketing 1. 2. 3. 4. 5. 6.
224
APPENDIX II
CLINICAL ASSESSMENT SCHEDULE
Name :
Age :
Sex :
Height :
Weight :
BMI :
Skin fold thickness :
Scores
I Healthy and free from any deficiency symptoms
1
II Hair 1. Normal 2. Lack of luster
0 1 0
III Face 1. Flattened nose/cheeks 2. Pigmentation
1 0
IV Eyes 1. Bitot’s spot/conjunctiva 2. Night blindness
1 0
V Lips 1. Normal 2. Angular stomatitis/cheilosis
1 0
VI Tongue 1. Normal/coated 2. Fissured/magenta tongue
1 0
VII Teeth 1. Normal 2. Flurosis/dental caries
1 0
VIII Gums
1. Normal 2. Bleeding
1 0
IX Skin 1. Normal 2. Wrinkled skin/dry//loss of
luster/hyperkeratosis/dermatitis
1 0
X Stools 1. Normal 2. Diarrhoea
1 0
XI Anaemia 1. Pale eyes 2. Pallor of skin
1 0
225
XII Health profile 1. Diabetes mellitus 2. Hypertension 3. Cardiovascular diseases 4. Cancer 5. Tuberculosis 6. AIDS 7. Thyroid
VIII Medical profile:
Age at which diagnosed
Familial tendency Father / Mother/Maternal/Fraternal
Duration of Suffering
Frequency of medical checkup
1. Precautionary steps taken to control or to prevent the disease:
2. Any dietary pattern followed:
226
APPENDIX III
TAMIL HAND OUT
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,ytr kUj;Jt ghpNrhjid Kfhk;
ehs; :
Neuk; : fhiy 9.00 kzp Kjy; kjpak; 2.00 kzp tiu
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MNyhrid toq;fg;gLk;.
nghJ kUj;Jtk;
Foe;ijfs; kUj;Jtk;
kfsph; kw;Wk; kfg;NgW kUj;Jtk;
Njhy; kUj;Jtk;
vYk;G kw;Wk; %l;L kUj;Jtk;
nghJkf;fs; midtUk; ,e;j mhpa tha;g;gpid gad;gLj;jpf; nfhs;SkhW
md;Gld; Nfl;Lf; nfhs;fpNwhk;.
“tUk; Kd; fhg;Nghk;”
227
APPENDIX IV
DIETARY SCHEDULE FOR 24 HOUR DIETARY RECALL SURVEY
Timing Menu Quantity Raw ingredients
Breakfast Mid-morning Lunch Tea Dinner
228
APPENDIX V
HAEMOGLOBIN ESTIMATION
Cyanmethemoglobin method
Principle In solution the ferrous ions (Fe2+) of the hemoglobin (Hb) are oxidized to the ferric state (Fe3+) by potassium ferric cyanide to form methemoglobin. In turn, methemoglobin reacts with the cyanide ions (CN-) provided by potassium cyanide to form cyanmethemoglobin, which has the absorbance at 540nm. Reagents
a. Cyanmethemoglobin solution (Drabkin’s solution): Dissolve 0.05g
potassium cyanide, 0.200g potassium ferric cyanide, and 0.140g dihydrogen
potassium phosphate in 1L of distilled water. Add 1ml of Triton x-100 and mix.
Stable for at least 6 months.
b. Hemoglobin standard: Lyophilised human methemoglobin (supplied by sigma
USA). Each vial is equivalent to hemoglobin concentration of 18g/dl whole
blood when reconstituted in 50ml of Drabkin’s solution. Stable for 6 months
when refrigerated at 2-60C.
Procedure
Transfer 0.02ml of blood using a calibrated hemoglobin pipette, into a tube
containing 5.0ml of Drabkin’s reagent. Rinse the pipette several times with the reagent.
Allow diluted hemoglobin solution to stand for a least 5 minutes to achieve full colour
development. Measure the absorbance at 530-550 nm of the unknown sample (Aunk)
and that of a standard of known hemoglobin content (Astd) against a reagent blank.
Calculation
Aunk x concentration of standard (g/dl) Hemoglobin unknown (g/dl) = Astd
229
APPENDIX VI
ANALYSIS OF NUTRIENTS – STANDARD PROCEDURES
ESTIMATION OF IRON
Aim: To estimate the amount of iron present in 100g of the given food sample. Principle: The food sample is oxidized with ignition or oxidation. Iron as ferric iron reacts with ammonium thiocyanate or with potassium thiocyanate to give ferric thiocyanate which is red in colour. The colour which is a measure of the concentration is measured colorimetrically. Apparatus:
Volumetric flask, test tubes, klett, pipette.
Reagents:
1. Stock iron solution: Dissolved 0.0702gm (70.2mg) of reagent grade crystalline ferrous ammonium sulphate (Mohr’s salt) in 100ml of water.
2. Working standard: Prepared a working solution in a 100ml volumetric flask by adding 10ml of the stock solution and diluted to the mark with distilled water.
3. Saturated potassium persulphate solution: Shook 7 to 8 g of reagent grade potassium per sulphate in 100ml of water in a glass stoppered flask. The undissolved crystals settled to the bottom and compensates the loss by decomposition.
4. 3N Potassium thiocyanate: Dissolved 146g of reagent grade potassium thiocyanate in water and diluted to 500ml with water. Filtered if turbid. Added 20 ml of pure acetone to improve the keeping quality. Deterioration will be evident from the rapid fermentation of a yellow colour in the blank. Stored in brown bottles.
Procedure:
2g of the sample was ashed by ignition. When ashing had been completed 5ml of hydrochloric acid was added and made up to 100 ml in a volumetric flask.Took different aliquots of the standard solution (1ml – 5ml) corresponding to 10-50 gamma in a series of test tubes. 2ml of the unknown solution was taken in the test tube. Added 1 ml of 30% H2SO4 1ml of potassium persulphate and 1.5ml of potassium thiocyanate to all the test tubes. This was made upto 10ml with water. A blank was prepared by adding the reagents except the standard or the unknown solution. Allowed the colour to develop for 20 minutes and the intensity was read at 530-540µ filter in the colorimeter.
Raghuramulu N., Nair, M.K. andKalyanasundaram, S.A., 2003, Manual of Laboratory Techniques, National Institute of Nutrition; ICMR, Jamai-Osmania, Hyderabad, India.
230
Other Food Nutrients
S.No. Nutrients Standard procedure References
1. Energy Bomb calorie method National Institute of Nutrition, 2003., A Manual of Laboratory Techniques, ICMR, Hyderabad
2. Protein Lowry method, Macro Kjeldahl method
Ranganna, S., 1986, Handbook of analysis and quality control for fruit and vegetable products. 2nd edn. McGraw-Hill, New Delhi.
3. Carbohydrate Anthrone method
4. Fat Volumetric Gerber`S Method (Soxhelt extraction)
5. Calcium Atomic AbsorptionSpectrophotometric and Titrimetric Methods
6. Dietary fibre AOAC method Asp, N.G., Johansson, C.G., Hallmer, H. and Siljestrom, M., 1983, Rapid enzymatic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry, 31(3), 476-482.
7. Moisture Hot air oven method AOAC, 2005, Official Methods of Analysis, 18th ed. Association of Official Analytical Chemists, Washington, DC, USA.
8. Ash AOAC method
9. Total carotene Zakaria et al., 1979 method Ranganna,S.,1986, Handbook of analysis and quality control for fruit and vegetable products. 2nd edn. McGraw-Hill, New Delhi.
10. Thiamine, riboflavin, niacin
AOAC Method Raghuramulu N., Nair, M.K. and Kalyanasundaram, S.A., 2003, Manual of Laboratory Techniques, National Institute of Nutrition; ICMR, Jamai-Osmania, Hyderabad, India.
11. Folic acid Triple enzyme method National Institute of Nutrition, 2003, A Manual of Laboratory Techniques, ICMR, Hyderabad.
12. Vitamin C Dye and DNP method Ranganna,S.,1986, Handbook of analysis and quality control for fruit and vegetable products. 2nd edn. McGraw-Hill, New Delhi.
231
APPENDIX VII
INSTITUTIONAL HUMAN ETHICAL COMMITTEE APPROVAL
232
APPENDIX VIII
NUTRITION EDUCATION MATERIALS
Phamplet
233
Leaflet
Flash Card
234
Recipes – Booklet
235
236
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237
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tPLfspYk;> njUf;fspYk; Fg;igf; $sq;fs; NruhjthW ghh;j;Jf; nfhs;s Ntz;Lk;.
fopg;giwia fl;lhak; cgNahfpf;f Ntz;Lk;
nghJ ,lq;fspy; vr;rpy; Jg;Gjy;> rpWePh; kw;Wk; kyk; fopj;jy; $lhJ.
nghJ ,lq;fspy; Gifg;gpbj;jy; $lhJ
tPl;ilAk;> ehl;ilAk; Rj;jj;Jld; Ngzpf;fhj;jy; mtrpakhdjhFk;.
kuf;fd;Wfis el;L Ngzpf;fhj;jy; Ntz;Lk;
tPl;bw;F xU kuk; tsh;g;gJ ed;W
Kbe;j msT> gpsh];bf; nghUl;fis cgNahfpj;jiy jtph;f;f Ntz;Lk;. Njitaw;w vyf;l;uhdpf; nghUl;fis jFe;j ,lj;jpy; mfw;w Ntz;Lk;. fz;l ,lq;fspy; tPrf;$lhJ.
Fg;igfis Fg;igj; njhl;bapy; Nghl Ntz;Lk;.
kf;Fk; Fg;igfis itj;J tPl;bNyNa itj;J cuk; jahhpf;fyhk;.
kf;fhj gpsh];bf; Fg;igfis fz;l ,lj;jpy; Nghlf;$lhJ. MNuhf;fpakhd ey;y Rfhjhukhd gof;fq;fis gpd;gw;wp ek; ehL Kd;Ndw top tFg;Nghk;.
Flash Card Messages 1. cly; tsh;r;rp kw;Wk; kd tsh;r;rp Mfpa ,uz;Lk; mjpfkhf fhzg;gLk; taJ 13
Kjy; 18tiu MFk;. 2. ,sk; ngz;fSf;F> fNyhhp (Energy) Gujk;> itl;lkpd; kw;Wk; jhJ cg;Gfspd; Njit
mjpfkhf cs;sJ. 3. ,uj;jj;jpy; ,Uk;G rj;J Fiwghl;lhy; ,e;Neha; Vw;gLfpwJ. 4. md;whl cztpy; fPiufs;> gr;ir fha;fwpfs; vLj;Jf; nfhs;s Ntz;Lk;. 5. Nghjpa tiu cly; gapw;rp nra;J cliy ey;y epiyapy; itj;jpUf;f Ntz;Lk;. 6. 500-600mg fhy;rpak; (Calcium) ,sk; ngz;fSf;F Njitg;gLfpwJ. vOk;G tsh;r;rpf;fhf
,e;j fhy;rpak; jhJcg;G gad;gLfpwJ. 7. ,sk; ngz;fSf;F khjtplha; ,uj;j Nghf;F ,Ug;gjpdhy;> ,Uk;G rj;J mtrpak;
cl;nfhs;s Ntz;Lk; ,y;iynadpy;> ehsiltpy; ,uj;j Nrhif Vw;glf;$Lk;. 8. ‘X’ Premenstrual tension khjtplhapdhy; Vw;gLk; ,Wf;fkile;j jd;ik> Nrhh;T
Mfpaitia Fiwf;f> 100mg itl;lkpd; “B6” cl;nfhs;s Ntz;Lk;. ,e;j “B6” itl;lkpd; ,iwr;rp> khkpr czT> gUg;G tiffs; kw;Wk; NfhJikapy; mjpfk; cs;sJ.
9. fha;fwpfs; kw;Wk; goq;fs; mjpf mstpy; cl;nfhs;Stjhy;> ,sk; ngz;fSf;F Njitahd itl;lkpd;> jhJ cg;G kw;Wk; ehh;rj;J fpilf;fpd;wd.
10. “MNuhf;fpakhd czNt MNuhf;fpakhd tho;tpw;F mbg;gil”. “,uj;j Nrhifia jtph;g;Nghk;”.
238
,uj;j Nrhif
,uj;j Nrhif vd;why; vd;d? clYf;Fj; Njitahd caph; rj;Jf;fs; FiwANkahdhy;> clypy; vhpj;Nuhgha;bf; jpRtpd; nray;ghl;L FiwghL Vw;gLk;. ,jdhy;> clypd; P̀NkhFNshgpd; msT Fiwe;J> ,uj;j Nrhif Vw;gLfpwJ. P̀NkhFNshgpd; cz;lhf;fYf;Fj; Njitahd caph; rj;Jf;fs; rhpahf [Puzkhfp> clypy; Vw;Wf;nfhs;stpy;iy vd;whYk; ,uj;j Nrhif Vw;gLk;. Rpy tifahd ,uj;j Nrhif> ,Uk;G rj;J Fiwghl;lhNyh> cah;jukhd Gujk; Fiwghl;lhNyh my;yJ itl;lkpd; B6 Fiwghl;lhNyh Vw;gLk;. Vnddpy; ,itaidj;Jk; P̀NkhFNshgpdpd; `pk; gFjp cUthfg;gad;gLfpwJ. NkYk;> itl;lkpd; ‘rp’ clypy; ,Uk;Gr;rj;J Ntfkhf Vw;Wf;nfhs;s cjTfpwJ. Mjyhy; itl;lkpd; ‘rp’ clypy; Fiwe;jjhy; ,uj;j NRhif tu tha;g;Gs;sJ. itl;lkpd; ‘E’> fhg;gh; (Copper) Mfpa caph;r;rj;Jf;fSk; ,Uk;G rj;J clypy; Vw;Wf;nfhs;s (absorption) cjTfpwJ. nghJthfg; gutpAs;s ,uj;j Nrhif (Prevalence) INuhg;gpah;fisf; fhl;bYk; Mrpa fz;lj;jpy;> fh;g;gpzpg; ngz;fs; ,uj;j Nrhifahy; ghjpf;fg;gLfpd;wdh;. ,e;jpahtpYk; ,uj;j Nrhif mjpfkhfg; gutpAs;sJ. midj;J tajpdUf;Fk; ,uj;j Nrhif Vw;glyhk;. Njrpa Cl;lr;rj;J ikaj;jpd; Ma;tpd;gb (1991)> ,uj;j Nrhif mjpfkhf my;yJ nghJthf 15 taJ Kjy; 18 taJ tiu cs;s ngz;fSf;F Vw;gLfpwJ vd;W $wg;gLfpwJ. ,uj;j Nrhif vjdhy; Vw;gLfpwJ?
Starting menarche
15 taJ Kjy; 18 taJ tiu cs;s ngz;gps;isfSf;F> cly; tsh;r;rp mjpfkhf ,Uf;Fk;. ,e;epiyapy; Fiwe;j `pNkhgha;bf; ( P̀NkhFNshgpd; %yf;$W) clypy; ,Uf;FNkahdhy;> ,uj;j Nrhif Vw;glyhk;.
mjpf clw;gapw;rp tpisahl;L Mfpa fhuzq;fspdhy;> ,Uk;Gr;rj;J clypy; Fiwa tha;g;G cs;sJ.
taJ te;j ngz; gps;isfSf;F Vw;gLk; ,Uk;G rj;J Fiwghl;lhy; Vw;gLk; ,uj;j Nrhif.
cyfpy; mjpfkhf fhzg;gLk; ,uj;j Nrhif> nghJthf ,Uk;G rj;J Fiwghl;lhy; jhd; Vw;gLfpwJ. ,J Fwpg;ghf> ngz;fs; Foe;ijfspy; mjpfk; fhzg;gLfpwJ. fpuhkq;fspYk; efuq;fspYk; khWghbapd;wp fhzg;gLfpwJ. Fiwe;j ,Uk;Gr; rj;J cl;nfhs;Sjy; fPiu tiffs; kw;Wk; gjg;gLj;jpa czthfpa mty;> NghPr;rk;gok; Mfpaitfspy; mjpf msT ,Uk;Grj;J cs;sJ. ,t;tif czTfsif; Fiwe;j mstpy; cl;nfhs;gth;fSf;F ,uj;j Nrhif Vw;gLk;. clypy; ,Uk;G rj;J Fiwthf gad;gLj;Jtjhy; (Inadequate utilization) Fly; kw;Wk; ,iug;ig gpur;rpid my;yJ nray;ghl;L Fiwghl;lhy; clypy; ,Uk;Gr;rj;J rhpahf [Puzkhfhky;> cgNahfkpd;wp Ngha;tpLfpwJ. ,jdhy; ,uj;j Nrhif Vw;glyhk;. ,uj;j ,og;G tpgj;jpd; fhuzkhfNth my;yJ fhrNeha;> tapw;Wg; Gz;> [Puz kz;lyj;jpy; NfhshW fhuzkhfNth> ,uj;j jhdk; mjpfkhf nra;tjpdhNyh> tapw;wpy; G+r;rp> fpUkp mjpfkhf ,Ue;jhNyh ,uj;j Nrhif Vw;gl tha;g;Gs;sJ. ngz;fspd; khjtplha; ,uj;jg;Nghf;F mjpfkhFNkahdhy; ,uj;j Nrhif tuf;$Lk;. ,Uk;Gr;rj;J mjpfk; Njitg;gLtjhy;: 15 taJ Kjy; 18 taJ tiu cs;s ngz;gps;isfSf;F mjpf tsh;r;rp fhuzkhf ,uj;jg;Nghf;F fhuzkhfTk; ,uj;j Nrhif Vw;gLk;. ,e;j tajpdUf;F ,Uk;Gr;rj;jpd; Njit mjpfkhfpwJ. ,uj;j Nrhif eph;zak; (Diagnosis) Fiwe;j nray; Mw;wy; Fiwe;j jir Mw;wy;> Fiwe;j nray; Mw;wy; Mfpa ,uz;Lk; ,uj;j Nrhif cs;sjw;fhd mwpFwpahFk;. %is nray;ghl;by; NfhshW/FiwghL ,uj;j Nrhif cs;s ngz;gps;isfs; Njh;Tfspy; kw;w nray;fspy; Fiwe;j jpwid ntspg;gLj;j Kbfpd;wJ.
,uj;j Nrhif cs;s ngz;gps;isfs; vg;nghOJk; mikjpaw;Wk;> Xa;tw;Wk; ,Ug;ghh;fs;.
fz;fs;> tpuypy; Edp> ehf;F Mfpa ntSj;J fhzg;gLk;
239
cl;nfhs;s Ntz;ba czT tiffs; fPiu tiffs;> gUg;G tiffs;> nfhj;jtiuf;fha; ntz;ilf;fha;> vs;><uy;> Kl;il> NghPr;ir> uhfp> mty;> nty;yk; Mfpaitfis mjpf mstpy; cztpy; Nrh;j;Jf;nfhs;s Ntz;Lk;.
1. uhfp rhW Njitahdg; nghUl;fs;:
uhfp - 100 fpuhk; nty;yk; - 75 fp jz;zPh; - ½ yp cg;G - Njitahd msT Vyf;fha; gTlh; - 5 fp nra;Kiw: 1. uhfpia 4kzp Neuk; Cw itf;f Ntz;Lk;. 2. Fiwe;j msT jz;zPh; Cw;wp Cw itj;j uhfpia kpf;]papy; miuf;f Ntz;Lk;. 3. ,NjNghy; %d;W my;yJ ehd;F Kiw miuj;J tbfl;b uhfp ghy; vLf;f Ntz;Lk;. 4. nty;yj;ij nghbj;J uhfp ghYld; fyf;f Ntz;Lk; 5. kPjKs;s jz;zPiu uhfp ghYld; fyf;f Ntz;Lk;. 6. Vyf;fha; gTliu fyf;fp uhfp ghYld; Nrh;j;J ghpkhwTk;. 2. uhfp Njhir Njitahdg; nghUl;fs;: uhfp - 200 fp jz;zPh; - ½ yp ntq;fhak; - 150fp gr;rkpsfha; - 20fp fUNtg;gpiy - 10fp cg;G - Njitahd msT nra;Kiw:
1. %d;W kzpNeuk; uhfpia Cw itf;fTk;. 2. Cw itj;j uhfpia ey;y Kiwapy; miuf;f Ntz;Lk;. 3. gr;ir kpsfhiaAk;> ntq;fhaj;ijAk; eWf;fTk;. 4. miuj;j khTld; gr;rkpsfha;> ntq;fhak;> fwpNtg;gpiy> cg;G Nrh;j;J fyf;f Ntz;Lk;. 5. gpd;G khit ed;whf fye;J uhfp Njhir nra;J ghpkhwTk;.
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APPENDIX IX
LESSON PLAN FOR NUTRITION EDUCATION
S.No. Topics Content Method of Teaching
Audio-Visual Aids
1. Principles of foods and nutrition, basic food groups
Meaning of foods, importance of nutrition, definitions, relation with diseases. Meaning of food groups, complete information on different food groups
Lecture cum discussion
Charts, different foods display
2. Nutritive value of foods
Different food stuffs and the nutrient value of foods, planning different menus and calculation of the nutrients
Lecture cum discussion
Charts, different foods display
3. Balance diet Definition, meaning and importance of balance diet. Food pyramid
Lecture Pamphlet, food samples, slogans, villupattu
4. Cooking Techniques to be followed while washing and cutting the vegetables and fruits. Different methods of cooking, how to conserve nutrients while cooking
Lecture cum discussion
Charts, different foods display, demonstration, pictures
5. Personal hygiene Meaning, importance, information and tips, steps to maintain good health practices
Lecture cum discussion
Charts, skit, songs, role play and flash cards
6. Kitchen garden Importance of kitchen garden, how to raise a kitchen garden? And its benefits
Lecture Raising a kitchen garden within the space available and with minimum water
7. Storage aspects Need and ways to different food stuffs
Lecture Charts, pictures
8. Different deficiency diseases
Protein calorie malnutrition. Other major micro and macro nutrient deficiency diseases
Lecture Charts, pictures, pamphlets, leaflets, flash cards
9. Anaemia Signs and symptoms, causes, diet plan
Lecture Charts, leaflets, demonstration of iron rich recipes
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APPENDIX X
A SCHEDULE FOR DIETARY WEIGHMENT SURVEY
Name of the Subject : Address:
Age of the Subject : Date :
FOOD CONSUMPTION
Name of the meal
Menu
Weight of the total raw ingredients
used by the family (g)
Weight of the total cooked
food Consumed by the family (g)
Amount of cooked food consumed by the individual (g)
Raw equivalents
consumed by the individual
(g)
Breakfast
Lunch
Tea
Dinner
Total amount of each raw ingredients (g) amount of cooked food
Individual intake in terms of raw equivalents (g) = X 100 Total amount of cooked food (g) consumed by the individual
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APPENDIX XI
A QUESTIONNAIRE TO ASSESS THE KNOWLEDGE, ATTITUDE AND PRACTICES (KAP) BEFORE AND AFTER HEALTH NUTRITION EDUCATION
SCORES
Correct
Partially correct
Incorrect
KNOWLEDGE
1. Do you think that nutrition plays an important role in your life?
Yes No
2. To get adequate amount of calories, high amount of fats and sweets can be included?
Yes No
3. Give the meaning of balanced diet Inclusion of adequate amount of
a. Cereals
b. Pulses and vegetables
c. Sweets
d. Cereals, pulses, meat, egg, fish, vegetables, milk, fats and oils
4. List the
High calorie foods Body building foods Protective foods
a.
b.
c.
d.
5. Pulses and dhal are healthy protein option for vegetarians?
Yes No
6. Mention the five food groups to be included in the daily diet
7. Whether the food prepared in the family is adequate to all the members?
Yes No
8. Identify the iron rich foods
a. Jaggery, bajra and pulses
b. Milk, cheese and butter
c. Fruits and vegetables
9. Identify the calcium rich foods
a. Meat, eggs and fish
b. Starchy foods
c. Milk and its products
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10. Identify the cholesterol rich foods
a. Egg and butter
b. Vegetable oil
c. Wheat and rice
11. What are the special foods taken on disease condition such as
Fever :
Malaria :
Stomach ache :
Menstrual problems :
Tooth ache :
Anaemia :
12. What is ORS solution? Boiled water, pinch of sugar and salt
Yes No
13. Breast feeding improves immunity in the child’s health?
Yes No
14. Calcium helps in the bone and teeth development of the foetus
Yes No
15. List the supplementary foods needed during lactation period?
a.
b.
c.
16. Why green leafy vegetables kept open in the initial stage of cooking?
To remove oxalates
17. Pressure cooking is important
To prevent loss of nutrients
18. If vegetables washed after cutting what will happen?
Loss of water soluble vitamins
19. Why vegetables and fruits need to be included everyday?
To improve the vitamin, mineral and fibre intake.
20. Washing knife before and after cutting meat prevents contamination.
Yes No
21. It is very essential to boil the water before drinking.
Yes No
244
22. Are you aware of the food adulteration such as
Food stuff Adulterants
Milk Water Yes No
Rice Stones Yes No
Honey Cane sugar syrup Yes No
Coffee powder Dates/tamarind see powder Yes No
Black pepper Dried papaya seed Yes No
Turmeric powder Yellow starch Yes No
Curry powder Coal tar dyes Yes No
Chilly powder Brick Powder Yes No
Bengal Gram dhal Kesari Dhal Yes No
Tea Other leaves with added colours
Yes No
ATTITUDE
Pregnancy and breast feeding
a. Does the mother need extra intake of food on pregnancy?
Yes No
b. Intake of garlic increase the production of milk
Yes No
c. Colostrum is rich in immune power
Yes No
d. Breast feeding cause breast cancer
Yes No
e. Breast milk is rich in all vitamins
Yes No
PEM
a. PEM affected children are more prone to malnutrition
b. Yes No
c. PEM leads to impairment of physical and mental growth
Yes No
d. Adequate breast feeding leads to PEM
Yes No
e. Poverty and inadequate food intake is the major cause of PEM
Yes No
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ANAEMIA
a. Low levels of RBC or Haemoglobin results in anaemia
Yes No
b. Anemia results in weakness, fatigue, sweat, loss of appetite
Yes No
c. Deworming is important to prevent anaemia
Yes No
Yes No
e. Can anaemia leads to rapid heart beat
Yes No
f. Increased demand for iron can be seen during pregnancy and adolescence
Yes No
g. Anemic person are darker in colour
Yes No
h. Anaemia can occur at any age
Yes No
i. Iron source can be obtained from green leafy vegetables
Yes No
VITAMIN A DEFICIENCY (VAD)
a. Vitamin A deficiency results in blindness
Yes No
b. Malabsorption is one of the causes for Vitamin A deficiency.
Yes No
c. Devoid of fat in diet results in the defidiency of fat soluable vitamins
Yes No
d. Carrot is a very good source of vitamin A
Yes No
f. Fish liver oil, butter and cream are poor sources of vitamin A
Yes No
AIDS
a. AIDS causes the destruction of immune system
Yes No
b. It is transmitted through oral talk/by touching the infected person
Yes No
c. Breast feeding transfer HIV from mother to infant
Yes No
246
d. Does nutrition delay the onset of fully blown AIDS
Yes No
e. Malnutrition is the major complication of AIDS
Yes No
PRACTICES
PREGNANCY AND BREAST FEEDING
a. Breast milk is consumed for bone and teeth development
Yes No
b. Bottle feeding by cow’s milk is more nutritious than the breast milk
Yes No
c. Breast feeding practice for atleast 2 years
Yes No
d. Increased consumption of milk by the mother increase the secretion of breast milk
Yes No
PEM
a. Supplementation of vitamins is necessary
Yes No
b. Starchy foods are included to provide energy
Yes No
ANAEMIA
a. Liver is included to raise the iron in blood
Yes No
b. Normally 100ml of blood contains 14-15g of haemoglobin.
Yes No
c. Cooking foods in iron vessels increases the iron content of food
Yes No
AIDS
a. Small and frequent meal pattern should be followed
Yes No
b. HIV patients should not eat along with their family members/relatives
c. Yes No
d. Regular health check up is necessary
e. Yes No
f. Micronutrients improves the immune system
Yes No
g. Spicy foods or high fat foods should be avoided
Yes No
247
PRACTICES
COOKING PRACTICES
a. It is necessary to wash all the equipments before started to cook
Yes No
b. The cooked food can be kept open for a long period of time
c. Yes No
d. Excess water can be used in the preparation of rasam
e. Yes No
f. The vegetables should be washed before it has been cut
g. Yes No
e. Green leafy vegetables can be stored in water for longer time
Yes No
PERSONAL HYGIENE
a. Bathing once in a week is a healthy practice
Yes No
b. The hands should be washed well after playing games
Yes No
c. Brushing teeth is very essential
Yes No
d. It is necessary to cut our nails weekly
Yes No
e. Dispose the waste in the dustbin
Yes No
f. Washing the hair twice or thrice in a week keeps the hair free from dandruff and lice
Yes No
g. Improper hygienic practices results in spreading of disease
Yes No
h. Washing hands before eating is a very good hygienic practice
Yes No
i. Do you have the practice of doing exercise daily?
Yes No
j. If yes, what type of exercise practice preferred,
1. Cycling
2. Walking
3. Others
k. Do you make use of the organic waste and used water for kitchen gardening?
Yes No