Raut Sonali ¹, Nalwade Vijaya ¹

Affiliations
1 Department of Foods and Nutrition, Collage of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 (M.S.), IN

Abstract

The present study was undertaken to assess the nutritional status of menopausal women. Anthropometric measurements and biochemical parameters such as serum calcium and haemoglobin level of blood was estimated. Results indicated that mean values of body weight, BMI and hip circumference were significantly more among post menopausal women than that of pre menopausal and peri menopausal women whereas height of peri menopausal women was significantly more than that of pre menopausal and post menopausal women. On the other hand, waist hip ratio was significantly more among pre menopausal women than the other two groups of menopausal women. Mean value of serum calcium level was more in pre menopausal than that of peri menopausal and post menopausal women but significant difference was noticed among only in serum calcium level of peri menopausal and post menopausal women. More per cent of the pre menopausal women were having normal serum calcium (mg/dl) level than that of peri menopausal women and post menopausal women. Mean haemoglobin level in the blood of the menopausal women in the three stages did not differ significantly (p>0.05) and the mean value of haemoglobin of all the three groups of selected menopausal women was less than normal values. Whereas more per cent of pre menopausal women were found to be under normal haemoglobin category than that of peri menopausal and post menopausal women. On the whole the results indicated that women tend to gain body weight as they tend to reach towards the menopausal stage.

Keywords

Menopausal Women, Nutritional Status, Anthropometric Measurements, Biochemical Analysis.

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Nalwade Vijaya ¹, Shende Tejashree ¹, T. N. Khan ¹

Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani - 431402, Maharashtra, IN

Abstract

In India, iron deficiency anaemia is a significant public health problem. National and regional surveys indicate that the prevalence of anaemia could be 74 per cent in children below three years of age, 81 percent in expectant mothers and 51.5 per cent among adolescent girls.

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Nalwade Vijaya ¹, Manu Mahadevi ¹, Kokil Vinaya ¹, Zanver Varsha ¹

Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani - 431 402 (MS), IN

Abstract

Iron and vitamin A deficiencies are two major nutritional health problems affecting the vulnerable groups of the population in many developing countries. The main cause of iron deficiency is inadequate intake of iron as well as poor bioavailability of iron from the vegetarian diet. Vitamin A deficiency is also very common in India. Diet and nutrition surveys conducted in the past indicated that the diets of many people are poor in these two important nutrients. Many studies and nutritional surveys found that even though the intake of iron was adequate there was high prevalence of anaemia due to the fact that vitamin A intake was inadequate.

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Joshi Meena ¹, Nalwade Vijaya ¹, N. Snehalatha Reddy ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431 402, IN

Abstract

Lactating women are considered as nutritionally vulnerable section of the population. The paramount importance of nutrition of a woman during lactation for her own health and that of her offspring is widely recognised. Satisfactory performance of lactation is influenced by the nutritional status of the mother and by the intake of adequate diet. The findings of various workers have indicated that most of the lactating women in India subsist on diets which are inadequate in the supply of calories.

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N. Snehalatha Reddy ¹, Swati Ardhapurkar ¹, Nalwade Vijaya ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, IN

Abstract

Foods like Bengal gram dhal, rice, black gram dhal blend are fermented in the form of batters of varying periods to prepare food items like dhokla, idli, dhosa, tiger tops etc. Fermented foods are the traditional foods having much importance in the diets of Indians. Research evidence indicates that the process of fermentation modifies the nutritional value of foods by increasing the bio-availability of nutritients13 and by reducing the level of antinutrients.

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