A study of prevailing cooking practices – Calorie -protein intake and nutritional status of less than six years children in rural area
Journal Title: MedPulse -International Medical Journal - Year 2015, Vol 2, Issue 12
Abstract
Introduction: Foods, in their natural state, contain different nutrients in varying amounts. Cooking improves the digestibility of most foods. Flesh foods get softened on cooking and become easily chewable. Proper methods of cooking render foods palatable by improving the appearance, taste, flavor and texture, thereby enhancing acceptability. Repeated washing of food grains like rice and pulses results in losses of certain minerals and vitamins. Vegetables and fruits should be washed thoroughly with potable water before cutting. Aims and Objectives: To study prevailing Cooking Practices – Calorie-Protein Intake and Nutritional Status of Less than Six Years Children in Rural Area. Methodology: The present study was conducted during 1st Oct 2010- 30th Sep 2011. Community based, cross sectional study. The study was undertaken in rural field practice area of the department of preventive and social medicine of government medical college. 476 under six children were studied starting from randomly selected first village sequentially as selected by lottery system till adequate sample size is reached. They were asked questionnaire regarding Cooking Practices – Calorie-Protein Intake. Result: Problem of undernutrition was more i.e. 66.67% among children who were having unsatisfactory cooking practices as compared to children who had satisfactory cooking practices i.e. 47.21%. (χ2=22.78, p<0.0001). The proportion of undernutrition was more i.e. 63.67% among children who did not received adequate calories required as per age than 52.15% among children who received adequate calories. (χ2=6.41, p<0.05) The proportion of undernutrition was more i.e. 75.37% among children who did not received adequate protein as per their age requirement compared to children who received adequate proteins i.e. 36.27%( χ2= 74.44, p<0.0001). Conclusion: Unsatisfactory cooking practices and in adequate calorie and protein intake are implicated in the etiology of undernutrtion so detailed education regarding satisfactory cooking practices and adequate calorie and protein intake should be given.
Authors and Affiliations
B V Ukarande, A S Nagaonkar
Keywords
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