Bibliography
Bibliography
Prevalence of Anaemia among Fisher Women
In The Coastal Areas of Kochi
Lizmitha Godwin * and DR. K. S. Kumari**
**Principal ,Pondicherry University College,Pondicherry.
ABSTRACT
Nutritional anaemia may be defined as the condition that results from the inability of the erythropoetic tissue to maintain a normal haemoglobin concentration on account of inadequate supply of one or more nutrients leading to reduction in the total circulating haemoglobin.The present study on prevalence of Anaemia among fisher women in coastal area of Kochi was conducted among women of reproductive age group who were non pregnant and non lactating .One hundred samples were selected using random sampling technique.Anthropometric and haemoglobin measurements of entire samples were obtained through cyanomethemoglobin method .The objectives was to study the incidence and severity of anaemia among fisher women.
The major results of the study showed that only twenty nine percent had normal haemoglobin levels, 59 percent were mildly and 12 percent were moderately anaemic.Among the mildly anaemic 33 percent belong to the income range of Rs.3OOO to Rs.4000. Anaemia coexisted with obesity. Mild and moderate anaemia were more prominent among obese women, than among the under nourished groups. Further, more anaemic women were found to have Grade I obesity.Goitre was found among 56 percent. Grade II and III was seen among 17 percent of the samples.
Anaemia and goitre found to be more prominent among coastal area. Salt fortification with iron and iodine has been considered as one of the practical approaches to solve this problem. Regular consumption of Iron and Vitamin C rich foods especially the green leafy vegetables can be adopted as measures for combating the micronutrient deficiencies.
Bibliography
Bibliography
212. Iron Deficiency Anemia among Young Mothers and their Children
of Pre-School Age
Godwin L, Kumari KS*
* Department of Food Science & Technology, Pondicherry University College,
Pondicherry
Introduction: Anemia is a condition in which there is reduction in the hemoglobin content of the blood. Iron deficiency anemia affects over 2000 million people world wide. The preschoolers and women of child bearingl age are affected mostly. Rationale: Anemia has severe adverse effects on physical and cognitive performanceofl individuals. The true figures of iron deficiency anemia lies in the ill-effects on maternal and fetal health. POM
nutritional status and anemia in pregnancy have consequences that extend over generations. Objectives: The I study was community based to assess the extend of anemia among mothers and children and to find out its] association with the age, gender and the quality life index of the subjects. Material and Methods: Preschoolers I in the age group of 3-5 years (N=376) and their mothers (N=334) belonging to low socioeconomic status were I selected. Questionnaire method was adopted to procure the relevant information. Hemoglobin levels were measured! using Cyanmeth Hemoglobin method. Results: The findings showed that preschoolers & mothers mostly had mild or moderate anemia. Statistical analysis indicated a significant association between blood hemoglobin level & quality of life index (P=0.019) and age of mothers (P=0.012).Among Preschool children there was a significant association of hemoglobin level with gender, socio economic status (P=0.034) and area of residence. Correlation between hemoglobin level of mothers and children was also found to be positive. Preschoolers were mostly mildly (54.25%) or moderately anemic (41.75). Among mothers, mild anemia (67.7) and moderate anemia (16.8) were common. Conclusion: Socio economic status and quality of life index are the causative factors of IDA along with dietary habits. There is a positive correlation of hemoglobin levels of mothers and children.
Bibliography
Bibliography
Nutritional and health profile of preschool children in slums of Kochi
Lizmitha Godwin* and Kumari. K.S* * "Head Dept of Food Sciences Technology & Principal Pondicherry University
College, Pondicherry
World health organization states that nutrition is an input to and foundation for
health and (lopment. Childhood under nutrition remains a major health problem in
India especially in slums. The alence of child under nutrition in India is among the
highest in the world; nearly double that of -Saharan Africa, with dire
consequences for morbidity, mortality, productivity and economic Yth. Like wise
Preschool children are an important nutritionally vulnerable segment of the
ulation; they are the future citizens of the country. Therefore, prevention, early
detection, prompt effective treatment of under nutrition in preschool children had
received priority attention. Under ition is associated with impaired immune
function and consequent increased susceptibility to ctions; infections aggravate
under nutrition. The study was community based to assess the itional profile and
associated health problems of children and to find out the correlation between
ritional and health status. Preschoolers in the age group of 3-5 years (N = 376)
belonging to low ;ioeconomic status and residing in slums were selected.
Questionnaire method was adopted to cure the relevant information. Hemoglobin
levels were measured using Cyanmeth Haemoglobin thod. The findings showed
that preschoolers mostly suffered malnutrition. MUAC was nificantly lower in
younger girls. Haemoglobin status was poor with more of mild (54.3%) and
•derate (41.8%) anemia. Dietary intake was significantly low at 1 % level.
Childhood illness was mmon among the sample. Childhood nutritional status and
health was found to be significantly rrelated. Preschoolers in slums were
nutritionally weak. The conditions in slums found to deteriorate i health and
nutritional status of children. Living conditions found to play an important role in
the lalth of children.
APPENDIX
APPENDIX I Interview schedule to elicit background information of the sample population
I .General Information
1. Serial No:
2. Date of survey
3. Name of slum:
4. Area
5. Address:
6. Head of the family:
7. Demographic details
Sl No Name
Relation to
head
Sex
Age
Marital Status
Educational Status
Occupation
Income /month
Appendix
8. Do you have any other source of income?
9. Do you have any debts?
10. Do you have any savings?
11. Expenditure pattern of the family order of preference
1. Food 2. Clothing 3. Laundry 4. House maintenance 5. Household equipment 6. Education 7. Medicine 8. Transport 9. Recreation 10. Payment of loans 11. Social obligations 12. Any other
II Socioeconomic background Coding
11. Type of family:
Joint 1
Nuclear 2
Extended 3
12. Marital Status:
Married 1
Unmarried 2
Widow 3
13. Religion:
Christian 1
Hindu 2
Muslim 3
14. Ownership of land
Owned 1
Not owned 2
Owned at another place 3
Appendix
15. Ownership of house
Owned 1
Rent 2
Lease 3
III House type
16. Type of House Mud / Thatch wall + thatch roof 1
Brick / Stone wall + thatch roof 2
Mud / Tile wall + Asbestos &Tin roof 3
Brick Stone Wall + Tin roof 4
Brick / Stone Wall + RCC 5
17. Plinth level Ground 0
0 – 1ft 1
1 – 2ft 2
2 – 3ft 3
3 and above 4
18. Total area ≤100 sq.ft 0
100-300 sq.ft 1
300-500 sq.ft 2
500-700 sq.ft 3
Foundation
19. Materials used for foundation
Concrete 1
Stone 2
Masonry 3
Any other 4
20. Condition of foundation
Strong 2
Week 1
21. Depth of foundation
Deep 2
Shallow 1
Absent 0
Appendix
Floor
22. Appearance of floor
Unfinished 0
Flaked 1
Cracks and cervices 2
Smoooth 3
23. Materials used for construction
Tiles 3
Brick 2
Cement 1
Mud 0
Any other 0
24. Dampness
Yes 0
No 1
Wall
25. Appearance of wall
Flaked 0
Cracked &cervices 1
Smooth 2
26. Materials used
Mud 0
Wood 1
Stone 2
Hollow Blocks 3
Bricks 3
27. Wall finish
Non Plastered 0
Plastered 1
Plastered and Painted 2
28. Type of finsh used
Roof
Height of the ceiling
<6 ft 0
Appendix
6-7 ft 1
>7 ft 2
Shape of roof
Flat 1
Slope 2
Materials used
Palm leaf 0
Asbestos 1
Light roof 2
Tile 3
Concrete 4
Rooms
Total number of rooms
One room/multipurpose 0
Two rooms 1
Three rooms 2
Separate Kitchen
Absent 0
Present 1
Raised platform
Absent 0
Present 1
Toilet Facility
Absent 0
Common for more than two houses 1
Common for two houses 2
Separate 3
Type of toilet
Separate 0
Attached 1
Sanitation Facility
Open defecation 0
Pit Toilet 1
Flush toilet 2
Appendix
LIGHT AND VENTILATION
Doors and windows
Adequate 1
Inadequate 0
Provision for lighting
Natural-1
Living
Artificial-2
Dining
Both-3
Bedrrom
Kitchen
Sources of artificial lighting
Electricity 1
Solar 1
Candle 0
Kerosene 0
Ventilation
Living
Natural-1
Dining
Artificial-2
Bedrrom
Both-3
Kitchen
Household ownership of durable goods
Cot
Mattress
Chair
Table
Clock/watch
Fan
Radio
Bicycle
Appendix
Telephone
Refrigerators
Television
Washing machine
Sewing machine
Moped/scooter
Car
Kitchen ware used
Clay
Aluminium
Cast iron
Brass/copper
Stainless steel
AVAILABILITY AND USE OF ESSENTIAL SERVICES AND FACILITIES IN THE COMMUNITY WATER SUPPLY
Available/Not Available Used/Not used
SOURCE
a) Corporation water
b) Well water
c) Bore well
d) Lorry supply
e) Electrification
f) Supply of electricity
g) Street light
EDUCATIONAL INSTITUTION
a) Preschool
b) Primary school
c) High school
d) Higher secondary school
e) College
f) Profession
g) Any other
Appendix
MEDICAL FACILITIES
SOURCE
a) Government hospital
b) Clinic
c) PHC
d) Private hospital
e) Homeo
f) Ayurveda
g) Others
TRANSPORT FACILITIES
MODES
a) Cycle
b) Two Wheeler
c) Public transport
d) Bus/Car
e) Access to road
NEWS AND INFORMATION
SOURCES
1. MEDIA
a. News paper
b. Radio
c. TV
2. ANY OTHER
a. Neighbors
b. Friends/Peer
c. Others
COMMUNICATION
SOURCES
a) Post office
b) Telephone Booth
c) Telephone personnel
d) Any other
Appendix
MARKETING
SOURCES
a) Ration
b) Provision
c) Market
d) Textile
e) Vegetable shop
f) Medical
g) Stationary
h) Bakery
i) Hotel
j) Any other
PUBLIC UTILITY SERVICES
a. Bank
b. Creche
c. Worship place
Waste Disposal
a. Government
b. Non government
c. Voluntary
d. Other
Recreation
a. Movie house
b. Park
c. Sports &Arts club
d. Reading room
e. Play ground
f. Youth club
WATER & FOOD HYGEINE
Corporation Water
Not available 0
Available+Not owned+Used+Regular supply 2
Available+Owned+Not used+Regular supply 1
Appendix
Well Water
Not available 0
Available+Not owned+Used+Regular supply 2
Available+Owned+Not used+Regular supply 1
Bore Well
Not available 0
Available+Not owned+Used+Regular supply 2
Available+Owned+Not used+Regular supply 1
Lorry Supply
Not available 0
Available+Used+Regular supply 2
Sources of drinking water
Pipe/corporation water 2
Lorry supply/Well 1
Does the well are properly covered
Slab 2
Net 1
Nil 0
Types of treatment for water
Boil with Jeera /anyother 2
Plain boiling 1
None 0
Electrification
Present 1
Absent 0
Scoring pattern
Not aware& Not practiced- 0
Aware but Not Practiced= 1
Not Aware but Practiced= 2
Aware and Practice= 3
1. Drinking water should be clean and pure
2. Do you think the drinking water must be treated
3. Water should be kept in closed containers
4. Water should be kept in
Appendix
5. Pulses and cereal sun dried before storing
6. Leafy vegetables stored in moist cloth kept open are fresh
7. The food is stored in places free from pests
8. Fly proofing method help to control infection
9. The food container should be washed and sun dried
10. Vegetables should be washed before cooking
11. Vegetables should be cut in large pieces for more nutrients
12. Food cooked in adequate amount of water restores nutrition
13. Throwing away of excess stock depletes it of its nutrients
14. Tying your hair during cooking is essential
15. Washing hands before cooking is essential
16. Clean and washed utensils should be used in cooking
17. Cooking vessels should be covered during cooking
18. Addition of soda destroys nutrients during cooking
19. Iron utensils help to increase iron content of cooked food
20. Absorption method of cooking helps prevent nutrient loss
21. Reheating of cooked food prior to serving is not good
22. The vessels used for serving should be clean
23. Foods should be kept closed before it is served
24. Washing hands before eating is essential
25. Washing hands with soap and water is more hygienic
26. The food should be served in a clean surrounding
27. The spoon feeding for children is better than hand feeding
DOMESTIC HYGEINE
Scoring pattern
Not aware& Not practiced- 0
Aware but Not Practiced 1
Not Aware but Practiced 2
Aware and Practice 3
1. Sweeping house daily is an essential practice
2. Mopping keeps away dirt and germs
3. Sweeping premises daily is a healthy practice
4. Other household cleaning must be done fortnightly
5. Mosquito bite can be dangerous and spread diseases
Appendix
6. Insects contaminates food and spread diseases
7. Rodents causes plague and diseases
8. Fuel used for cooking must be free of smoke
9. Smoke causes respiratory problems
10. Raised kitchen platform is essential
11. Daily mopping of kitchen essential to maintain hygiene
12. Waste water from kitchen can be used for kitchen garden
13. Waste water from kitchen can be used for kitchen garden
14. Garbage can be used as fertilizers by composting
15. Regular cleaning of toilet is essential to keep away germs
16. Propper drainage is important to maintain hygiene
17. Lavatory should be cleaned before and after use
18. Regular water supply within the toilet maintain cleanliness
19. Water seal is important for toilet
20. Bathroom require light and ventilation
21. Night soil disposal should be safe(breeding of diseases)
22. Do you know stray dogs are dangerous
23. Accomodation should be provided separately
Presence of disease spreading agents
Scoring pattern
Yes- 0
No- 1
1. Presence of mosquito
2. Presents of insects
3. Presence of rodents
4. Presence of live stocks in your house
5. Presence of pet animal
Usage of preventive measures
Preventive measures used for mosquito
No measures- 0
Coils& Smoking- 2
Mosquito net& mat- 3
Preventive measures used for insects
No measures- 0
Appendix
Food Cover- 1
Use of Disinfectants- 2
Preventive measures used for rodents
No measures- 0
Mechanical Device- 2
Poison- 2
Cleanliness of house
Sweeping is done
Daily 2
Once in 2 days 1
Rarely 0
Mopping is done
Daily 4
Once in 2 days 3
Once a Week 2
Occasionally 1
Rarely 0
Sweeping premises is done
Daily 2
Once in 2 days 1
Other household cleaning is done
Fortnightly 2
Monthly 1
Rarely 0
Use of disinfectant
Daily twice 3
Daily once 2
Once in two days 1
Rarely 0
Drainage facility
Soakage Pit 2
To Kitchen Garden 2
Disposed through drains 1
Led to Canals 0
Appendix
Cess Pool 0
Night soil disposal
Septic tank 2
Direct to canals 0
Drainage system 1
Open defecation 0
Waste Disposal
Composting 3
Burning 2
Tipping 1
Dumping 0
Type of dumping do you practice
Waste bins 1
Road side/barrenland/other 0
Fuel used for cooking
LPG 2
Kerosene 1
Wood/any other 0
ENVIRONMENTAL HYGEINE
Scoring pattern
Not aware& Not practiced- 0
Aware but Not Practiced= 1
Not Aware but Practiced= 2
Aware and Practice= 3
Yes 0
No 1
Dumping 0
Burning 2
Composting 3
Tipping 1
Any Other 0
1. Daily disposal prevents incidents of infection
2. Kitchen waste can be utilized effectively as fertilizer
Appendix
3. Decomposing techniques
4. Stagnation of water can be breeding place of mosquito
5. Water stagnance in the premises
6. Presence of polluted canals nearby
7. Is there any public dumping place nearby
8. Presence of pollution due to industrial waste
9. Do you have drainage facility near your house
10. Do the canals are closed by the slabs
PERSONAL HYGEINE
Scoring pattern
Not aware& Not practiced 0
Aware but Not Practiced 1
Not Aware but Practiced 2
Aware and Practice 3
1. Brushing in the morning and before going to bed prevents tooth decay
2. Separate tooth brush for all members is a must
3. Daily bathing is essential for health
4. Separate combs for individual members is a healthy practice
5. Long nails collect dirt so it has to be cut short and kept clean
6. Washing hands with soap and water before and after visiting toilets is a healthy practice
7. Washing hand with soap and water before and after taking food prevent illnesses
8. Daily combing keeps hair clean
9. Regular use of slipper prevents hook worm infestations
10. 10.Sun drying of clothes kills germs and microbes
Appendix
APPENDIX-II
DIET SURVEY
Scoring pattern
Not aware& Not practiced 0
Aware but Not Practiced 1
Not Aware but Practiced 2
Aware and Practice 3
Food Purchase
1. Seasonal foods are more nutritious
2. Food purchased from the road side vendors is not hygienic
3. Fresh foods are more nutritious
4. Packed food items are not adulterated and more safer
Food storage
1. Vegetables should be washed and cleaned before storing
2. Pulses and cereal are sun dried before storing
3. Leafy vegetables stored in moist cloth /plastic /kept open are fresh and good
4. Food is stored in places free from infestation of pests
5. Fly proofing methods help to control infections
6. The container used for storing food items should be washed and sun dried.
Food preparation
1. Vegetables should be washed before cooking
2. Vegetables should be cut in large pieces in order to preserve more nutrients
3. Food items cooked in adequate amount of water restores its nutrient value
4. Throwing away of excess stock depletes nutrients
5. Tying your hair during cooking is essential
6. Washing hands before cooking is essential
7. Clean and properly washed utensils shoulkd be used for cooking
8. Cooking vessels should be covered during cooking
9. Addition of soda destroys nutrients during cooking
10. Iron utensils help to increase iron content of food
11. Absorption method of cooking helps prevent nutrient loss
12. Reheating of cooked food prior to serving is not a good practice
Appendix
Food Serving
1. The vessels used for serving should be clean
2. Foods should be kept closed before it is served
3. Washing hand before eating is essential
4. Washing hands with soap and water is more hygienic
5. The food should be served in a clean surrounding
6. The use of spoon in feeding children is considered to be better than hand feeding
Food purchasing Codes
Criteria for selection of food
Cost 1
Quality 2
Freshness and keeping quality 3
Seasonal food 4
Locally available 5
Likes and dislike was of family 6
Ease of preparation 7
Any other 8
Quantity of food purchased
Quantity of purchase
Food Items Daily Twice in a week
Weekly Fortnightly Monthly Not at all
Cereals
Pulses
Milk and milk products
Fish
Meat
Egg
Leafy vegetable
Other vegetable
Roots &tubers
Fruits
Sugar
Jaggery
Oil
Appendix
Food Frequency Schedule
Food Items Daily Weekly Fortnightly monthly
Cereals
Pulses
Milk & Products
Fish
Meat
Egg
Leafy vegetable
Other vegetable
Fruits
Roots and tubers
Sugar
Jaggery
Oil
Salt
IODISED SALT USAGE
Questionnaire for iodine deficiency disorder
What salt do you buy?
a. Iodized
b. Non iodized
c. Both
d. Don’t Know
Do you buy salt in packet or loose
a. Packet branded
b. Packet unbranded
c. Loose
d. No fixed pattern
e. Other
What do you use salt for?
a. Human consumption
b. Any other
Appendix
What type of salt you use?
a. Crystal
b. Powdered
c. refined
d. Nofixed pattern
Quantity of salt purchased at a time
a. 100-200gm
b. 200-500gm
c. 500&more
d. 1 kg
How do you store salt?
a. In the same packet
b. Container with lid
c. Container without lid
d. Salt
Where do you store salt?
a. Kitchen shelf
b. Kitchen floor
c. Store room shelf
d. Store room floor
Usually when is the salt added while cooking?
a. Beginning
b. Half time
c. Towards end
d. After cooking
Do you think we should take iodised salt?
a. Yes
b. No
c. Not sure/don’t know
If yes why we should consume it?
a. Prevent goiter
b. Prevent cretinism
c. Growth
d. Mental &cognitive function
Appendix
e. School performance
f. Prevent death
g. Other
h. Don’t know
If no why?
a. Not available
b. Cost
c. Others
Food storage and preservation
a. Cereals
b. Pulses
c. Milk and milk products
d. Fish
e. Meat
f. Egg
g. Leafy vegetable
h. Other vegetable
i. Roots &tubers
j. Fruits
k. Sugar
l. Jaggery
m. Oil
n. Salt
Food preservation technique Salt solution Pickling Sundrying Jams/Jeelyy /sqash
a. Meat
b. Fish
c. Vegetable
d. Other Veg
e. Roots and tubers
f. Fruits
Appendix
Food preparation techniques
Method of cooking
Open boiling
closed boiling
Steaming Stewing Shallow fry
deep fry roasting
Food items Cereals Pulses Leafy vegetable
Other vegetable
Roots &tubers
Fish Meat Egg Milk Fruits
Fuel used for cooking
Fuels availability frequency of use Gas Kerosene Firewood Electricity Saw dust Solar Gobar gas Any other
Utensils used for cooking
Items Earthern pot
Copper Iron steel Aluminium
Cereals
Pulses
Meat
Egg
Milk
Fruits
Fish
vegetable
Appendix
Use of labour saving equipments
Equipments Availability usage Pressure Cooker Gas stove Kerosene stove Mixie Grinder Non stick pan Kettle Vegetable grater Coconut scraper
Are you satisfied with the present dietary pattern?
a. Yes
b. No
c. If No,
Where do you find difficulty?
a. In food preparation
b. In food purchasing
c. Storage
d. Cooking
e. Consumption
24 –hours dietary recall
Menu Ingredients Quantity( Number/ Volume)
Breakfast
Lunch
Tea snack
Dinner
Food weighment survey
Name of the meal
Menu
Weight of raw
ingredients used
Weight of total cooked
food
Amount consumed
by the sample
Raw equivalent of food
Breakfast Lunch Evening tea Dinner
Appendix
Appendix-III
Clinical nutrition survey (N.A.C.-I.C.M.R.)
Name of slum :
Name of the sample :
Age
Sex
Serial No.
I.General appearance Scores
Good 3
Fair 2
Poor 1
Very Poor 0
II Eyes (A) Conjunctiva
1. Xerosis
Absent 3
Slightly Dry 2
Dry wrinkled 1
Very dryand Bitots spots 0
2. Pigmentation
Normal 3
Slight discolour 2
Brown Patches 1
Earthy discolour 0
3. Discharge
Absent 3
Watery 2
MicroPurulant 1
Purulant 0
B) Cornea
1. xerosis
Absent 3
Slightly dry 2
Appendix
Diminished transparency 1
Ulceration 0
2. Vascularisation
Absent 2
Infection of blood vessels 1
Vascular Cornea 0
C).Lids
1. Excoriation
Absent Q 2
Slightly excoriation 1
Blepharitis 0
2. Folliculosis
absent 3
few granules 2
Extensive granules 1
Hypertrophy 0
3. Angular Conjunctiva
Absent 1
Present 0
4. Functional night blindness
Absent 1
Present 0
III Mouth
1. Lips Condition
Normal 3
Angular stomatitis mild 2
Angular stomatitis marked 1
Cheilosis 0
2. Tongue Colour
Normal
Pale not coated 2
Red 1
Red and raw 0
Appendix
3. Surface
Normal 3
Fissured 2
Ulcered 1
Glazed Atrophic 0
4. Normal Buccal mucosa
Normal 1
Stomatitis 0
5. Gums
Normal 4
Spongy 3
Bleeding 2
Pyorrhoea 1
Retracted 0
IV. Teeth
1. Flourosis
Absent 3
Chalky 2
Pitting 1
Mottled &Discouloured 0
2. Caries
Absent 2
Slight 1
Marked 0
Hair Condition
Normal 3
Loss of luster 2
Discoloured and dry 1
Sparse &brittle 0
Skin
(A) General
Appearance
Normal 3
Loss of luster 2
Appendix
Dry and rough or 1
Crazy pavements 1
Hyperkeratosis,Phrynoderma 0
Elasticity
Normal 2
Diminished 1
Wrinkled skin 0
(B) Regional
Trunk
Normal 1
Dermatitis pigmentation 0
Face
Normal 2
Nasolabial Seborrhoea 1
Suborbital pigmentation 0
Perinium
Normal 1
Dermatitis 0
Extremities
Normal 1
Dermatitis 0
Adipose tissue
Normal 1
Deficient 0
Oedema
Present 0
Absent 1
Bones
Normal 1
Stigmata 0
Alimentary System
Appetite
Normal 1
Anorexia 0
Appendix
Stools Normal 1
Diarrhoea 0
Liver
Not palpable 1
Palpable 0
Spleen Not palpable 1
Palpable 0
Nervous system
Calftenderness 0
Paresthesia 1
Normal 2
Glands enlargement
Thyroid 0
Parotid 0
Nails Normal 1
Koilonychia 0
Rachitic changes Knock knees 0
Bow legs 0
Pigeon chest 0
Epiphyscal enlargement 0
Systemic Examination Hepatomegally 0
Muscle wasting 0
Mental Confusion 0
Motor weakness 0
Frequency of
ADD 0
ARI 0
Deworming history
Yes 1
No 0 Hemoglobin Level:
Appendix
APPENDIX-IV
ESTIMATION OF HEMOGLOBIN
Ref: ICMR.2001. Micro nutrient deficiency disorders in 16 districts of India,Task force study report .ICMR
,New Delhi. Annexure 5.P.35-36.
Principle :Blood is mixed with Drabkin’s solution and vortexed in order to convert all the hemoglobin into
cyanometh-hemoglobin.The concentrationof Hb which is determined by matching the colour with
a knownm standard in a colorimeter or by measuring the optical density by spectrophotometer
against the reagent blank at 540nm.
Equipment: Haemoglobin pipette (20ml), Whatman No.1 filter paper 1.5x1.5 cm, disposable lancet, Spirit
swab, Glass test tube , Drabkin’s solution, Vortex mixture, Photoelectric colorimeter, Pipettes
and scissors.
Reagents /Chemicals(analytical grade only):
i)Pottasium cyanide (KCN); ii)Pottasium Ferricyanide(K3Fe(CN)6;iii)Dihydrogen potassium
phosphate(KH2PO4) iv)Distilled water v)Hb standard (60 mg/dl)
Preparation of reagents: 0.05 g of KCN, 0.2g K3Fe (CN) 6 and 0.14 g KH2PO4 was dissolved in 1 litre
of distilled water. The reagent should be pale yellow having a pH between 7.0 and 7.4.
Stock Hb standard: (60mg/dl or 15%):Took 5.0 ml,2.5 ml and 1.25 ml of stock Hb standard and made
upto 5.0 ml with Drabkin’s solution i.e, 0.0ml,2.5 ml, and 3.75 ml respectively.
Procedure
I. Skin puncture was performed as described on the next page.
II. The tip of the hemoglobin pipette was quickly placed over the puncture and filled (upto 20
ml,upto the marked level)
III. Outside of the pipette was cleaned with a filter paper of tissue paper. When the level of the
blood was higher than 20ml mark, it was brought to the exact 20µl mark by absorbing the extra
blood on a filter paper.
IV. Pour the blood pipette on to the Whatman No.1 filter paper.
V. Allow to air dry and mark filter paper with the identification number with a lead pencil. Keep the
dried filter paper in an envelope which also bears the identification number.
VI. The filter paper was placed into 5 ml of Drabkin’s solution and vortexed it for 5minutes.This was
allowed to stand for two hours. All the tubes were mixed and then carefully transferred the
reaction mixture into cuvette. The absorption was read colorimetrically spectrophotometrically
at 540 nm against the reagent blank.
VII. The Hb was calculated in gm/l by using the following: A 540 of test sample Conc. of std.mg/l dilution fact or Hb g/l=A 540 of standard x1000
Appendix
APPENDIX-V
HEALTH ASSESSMENT SCHEDULE FOR WOMEN
Name:
Age:
a. Height:
b. Weight:
c. Body masss index
d. Waist:
e. Hip:
f. Waist/ hip ratio
g. Hemoglobin
h. No.of children:
i. Last child birth:
j. Age at menarche
k. Age at marriage
l. Age at 1st child 2nd child 3rd child Last
Birth spacing between children
a. 1st and 2nd child
b. 2nd &3rd child
c. 3rd &4th
Prenatal Care yes-1 No-0
If yes
a. Regular check up 1
b. Iron &Folifer tablet 2
c. T.T 3
d. Calcium tablet 4
Place of delivery
a. Hospital 1
b. Home 0
Type of delivery
a. Normal 1
b. Ciscerian 0
Appendix
Problems if any at the time of delivery
Problems if any after delivery
Post natal care Yes-0 No-1
If yes specify
Incidence of miscarriages Yes-0 No-1
Incidence of abortion Yes-0 No-1
Incidence of infant mortality Yes-0 No-1
If yes reason
a. Prematurity
b. Respiratory
c. Diarrhea
d. Malformation
e. Cord infection
f. Birth Injury
g. Unknown
Hemoglobin levels:
Anemia
Yes 0
No 1
Goitre grade
Normal 3
Grade I 2
Grade II 1
Grade III 0
Toxic goiter 0
Problems of Glands
Thyroid
Yes 0
No 1
Parotid
Yes 0
No 1
Appendix
Lymphnodes
Yes 0
No 1
Other problems
Metabolic related Yes-0 No-1
a. Hypertension
b. Cancer
c. Diabetes
d. Cardio vascular disease
Reproductive health
a. Vaginal Discharge
b. Polycyst ovary
c. Frequent Micturition
Other minor ailments
a. Abdominal Pain
b. Backpain
c. Asthma
d. Migrain
e. Thyroid
f. Lymph node
Appendix
APPENDIX-VI
HEALTH ASSESSMENT SCHEDULE FOR CHILDREN
Name of mother :
Name of child :
Sex :
Age and date of birth :
Height
Weight
Mid upper arm circumference
Ordinal position of the child
1st 2
2nd 1
>2 0
Birth spacing with previous child
1 year 0
Nil 2
2year 1
Birth weight
<2500 g 0
2500-3000 g 1
>3000 g 2
Immunisation details
Complete 2
Complete upto the age 2
Incomplete 1
Not at all 0
Initiation of breast feeding
Soon after birth 2
After 2-3 hrs 1
12-24 hrs 0
2-4 days or more 0
Appendix
The first feed other than milk
Yes 0
No 1
Did you feed cholostrum to the baby
Yes 1
No 0
If no,reasons
a. Not good for infant
b. Elders advice
c. Infant cannot digest
d. Others
Type of feeding
Solely breast fed 2
Bottle fed 0
Both 1
Breast feeding was continued upto
3month 0
6 month 0
1year 1
11/2 year 1
2 year &more 2
Do you sterilize bottle after each feed
Yes 1
No 0
Dilution of milk:water at different stages time
1:1 1
1:2 0
1:3 0
Whole milk 2
Initiation of porridges
4th month 1
6th month 1
>7 month 0
Appendix
Type of weaning foods given Form No of serving/day
a. Cereals
b. Pulses
c. Fruits
d. Vegetables
e. Fish
f. Egg
g. Meat
h. Roots &tubers
Occurrence of following diseases
Scoring pattern
Frquently 0
Occasionally 1
Rarely 2
• Cold
• Cough
• Fever
• Fever
• Vomiting
• Diarrhoea
• Asthma
• Resp-infection
• Worm infection & small pox
Occurrence of vaccine preventable diseases
Scoring pattern
Nil 1
Occasionally 0
• Chicken Pox
• Measles
• Whooping cough
• Diphtheria
• Mumps
Appendix
How often child eats fast food
Frequent 0
Occassional 1
Rare 2
Dietary habits
Veg 1
Non veg 2
No.of meals a day
2 main meals 0
May vary 1
4 main 3
3 main 2
What does your child like to have
Home made food 3
Bakery products 2
Fast Food 1
Worm infection
Yes 0
No 1
Regular deforming
Yes 1
No 0
Availability of ICDS
Available 1
Not available 0
Is your child a beneficiary of ICDS programme
Yes 1
No 0
Opinion regarding ICDS
Not satisfactory 0
Requires improvement 1
Satisfactory 2
Good 3
Appendix
Are you aware of ORS
Yes 1
No 0
Type of treatment given to child
Allopathy 1
Ayurvedha 2
Homeo 3
Any other 0
Appendix
APPENDIX-VII
General Procedure for indexing the major components of the study
Let Sij = 0 or 1 , where i = 1,2,….,m and j = 1,2, … , 376. Where ‘m’ is the number of variables
studied for obtaining the status of a particular component.
Define, Tj = ∑i Sij where i = 1, 2,… ,m
Also let T be a constant which is the maximum possible score for a particular event (say, child or
mother). For the comparison of the index with the index of the children the status of their mothers were
accounted.
The Index of the jth event is calculated as
Ij = Tj / T X 100 where j = 1,2, … , 376.
1) Nutritional Status Index (NSIC) of Child
NSIC = Tj / T X 100 where j = 1,2, … , 376
Tj = ∑i Sij where i = 1, 2,… ,32 and T = 32
2) Health Status Index (HSIC) of Child
HSIC = Tj / T X 100 where j = 1,2, … , 376
Tj = ∑i Sij where i = 1, 2,… ,27 and T = 27
3) Nutritional Status Index (NSIM) of Mother
NSIM = Tj / T X 100 where j = 1,2, … , 376.
Tj = ∑i Sij where i = 1, 2,… ,4 and T = 4
4) Health Status Index (HSIM) of Mother
HSIM = Tj / T X 100 where j = 1,2, … , 376
Tj = ∑i Sij where i = 1, 2,… ,21 and T = 21
5) Environment hygiene Status Index (EHSI)
ESI = Tj / T X 100 where j = 1,2, … , 376
Tj = ∑i Sij where i = 1, 2,… ,10 and T = 10
6) Domestic hygiene Status Index (DHSI)
DSI = Tj / T X 100 where j = 1,2, … , 376
Tj = ∑i Sij where i = 1, 2,… ,44 and T = 44
7) Water and Food hygiene Status Index (WFHSI)
WFSI = Tj / T X 100 where j = 1,2, … , 376
Tj = ∑i Sij where i = 1, 2,… ,36 and T = 36
8) Housing Status Index (HSCI)
HSCI = Tj / T X 100 where j = 1,2, … , 376
Tj = ∑i Sij where i = 1, 2,… ,22 and T = 22
Appendix
APPENDIX-VIII
SOCIO ECONOMIC SCALE Kuppuswamy’s Socioeconomic Status Scale
Ref: Kuppuswamy B. Manual of socioeconomic status (Urban), Manasayan, Delhi, 1981.
(A) Education Score
1. Profession or Honours 7
2. Graduate or post graduate 6
3. Intermediate or post high school diploma 5
4. High school certificate 4
5. Middle school certificate 3
6. Primary school certificate 2
7. Illiterate 1
(B) Occupation Score
1. Profession 10
2. Semi-Profession 6
3. Clerical, Shop-owner, Farmer 5
4. Skilled worker 4
5. Semi-skilled worker 3
6. Unskilled worker 2
7. Unemployed 1
Income Score
1. Rs.19575 12
2. Rs.9788-19574 10
3. Rs.7323-9787 6
4. Rs.4894-7322 4
5. Rs.2936-4893 3
6. Rs.980-2935 2
7. Rs.=979 1
Total Score Socioeconomic class
1. 26-29 Upper (I)
2. 16-25 Upper Middle (II)
3. 11-15 Middle Lower middle (III)
4. 5-10 Lower Upper lower (IV)
5. <5 Lower (V)
Appendix
APPENDIX-IX
STANDARD OF LIVING INDEX
Ref :IIPS (2000)and NFHS-3(2006)
Items Score
House type:
1. Pucca 4
2. Semi-pucca 2
3. Kucha 0
Toilet facility:
1. Own flush toilet 4
2. Public or shared toilet or own a pit toilet 2
3. Shared or public toilet 1
4. No facility 0
Source of lighting:
1. Electricity 2
2. Kerosene, gas or oil 1
3. Other source of lighting 0
Main fuel for cooking:
1. Electricity ,liquid petroleum gas,or bio gas 2
2. Coal, charcoal, or kerosene 1
3. Other fuel 0
Source of drinking water:
1. Pipe, hand pump, or well in residence/yard/plot 2
2. Public tap, hand pump, or well 1
3. Other water source 0
Separate room for cooking:
1. Yes 1
2. No 0
Ownership of house:
1. Yes 2
2. No 0
Ownership of land:
1. 5acres of land 4
2. 2-4.9acres of land 3
Appendix
3. Less than 2 acres 2
4. No land 0
Ownership of irrigated land:
1. if household owns at least some irrigated land 2
2. non irrigated land 0
Ownership of live stock:
1. owns lifestock 2
2. if doesnot own livestock 0
Ownership of durable goods
Car 4
Scooter/moped/telephone/fridge/television. 3 (for each)
Bicycle,electric fan,radio/transistor/sewing machine/B&W TV/waterpump 2(for each)
Mattress/pressure cooker/chair, cot/ bed, /table or clock/watch 1(for each)
Total score
Index scores ranging from 0-14 Low SLI
Index scores ranging from 15-24 Medium SLI
Index scores ranging from 25-66 High SLI
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