APPENDIX I INTERVIEW SCHEDULE TO ELICIT INFORMATION ON...

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:

217

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:


iii) Third day:


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

219

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


twice

Monthly

once

Occasionally

1.

2.

3.

4.

5.

6.

7.

8.

Potato

Yam

Onion

Carrot

Sweet potato

Raddish

Tapioca

Any others

220

11. Do you consume fruits? a) Yes b) No

If yes,

S. No Types of Fruits

Frequency Quantity


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


Monthly

once Occasionally

1.

2.

3.

4.

Chewing tobacco

Pan supari

Betal leaves & Nuts

others

221

3. Do you have the habit of consuming Alcohol? a) Yes b) No

If yes,

S. No Types

Frequency


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 --------------------------------------------------

222

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

223

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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kw;Wk;

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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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fye;Jnfhz;L nghJ cly; ghpNrhjid nra;J Njitahdth;fSf;Fj; jFe;j

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

236

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237

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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;

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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;.

240

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


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


Charts, different foods display, demonstration, pictures

5. Personal hygiene Meaning, importance, information and tips, steps to maintain good health practices


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

242

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

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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

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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

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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

APPENDIX I INTERVIEW SCHEDULE TO ELICIT INFORMATION ON...

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