Meal Cooking Research Articles

Pediatric to Adult Transitions of Ketogenic Dietary Therapy for Epilepsy.

Ketogenic therapy is now an accepted treatment forpediatric and adult patients with medically refractory epilepsy.1-3 However, young adults treated with a ketogenic diet face unique challenges when transitioning to adult neurology providers.4 The variable acceptance of dietary therapy, paucity of nutritionists and adult neurology providers educated in dietary therapy, and lack of insurance coverage for dietary education may interfere with transition to adult care. In addition, patients in this life stage may just begin to independently seek medical care, cook meals, and manage medications, making strict dietary limitations difficult.4 In this worldwide study, we surveyed 191 pediatric and adult neurology providers who prescribe ketogenic dietary therapy for epilepsy. Our response rate was 39% with a total of 74 valid surveys received. Our goal was to identify perceived barriers that inhibit effective transition and successful continuation of dietary therapy during transition to adult care. We found that dietary therapy is a more accepted treatment of intractable epilepsy in children (84%) than adults (17%) in all geographic areas. Although half of pediatric neurology providers (50%) transition their young adult patients on dietary therapy to adult providers, only 23% have a documented transition plan or a formal transition protocol. Most (87%) pediatric providers who prescribe the ketogenic diet feel the lack of sufficient adult providers who prescribe dietary therapy as a barrier to transitioning adolescent and young adult patients.

Effects of lunch club attendance on the dietary intake of older adults in the UK: A pilot cross-sectional study.

Background:Lunch clubs are community-based projects where meals are offered with opportunities for social interaction, and a unique dining experience of dual commercial and communal nature.Aim:The aim of the present cross-sectional study was to assess differences in the dietary intake between lunch club and non-lunch club days among community-dwelling elderly, living in Dorset, UK.Methods:A total of 39 elderly individuals attending local lunch clubs were recruited. Socioeconomic factors were recorded, anthropometric measurements were taken and the dietary intake was assessed in lunch club and non-lunch club days via 24 hour dietary recalls.Results:For the majority of participants, having a hot meal (74.4%), meeting with friends (92.3%), dining outside home (76.9%), having a home-styled cooked meal (71.8%) and skipping cooking (43.6%) were considered as important factors for lunch club dining. Absolute energy intake, protein, fat, carbohydrate, saturated fatty acids, fibre, potassium, calcium, iron, vitamins A, C and folate and water from drinks were significantly greater on lunch club days. When intake was expressed as a percentage of the dietary reference values, all examined nutrients were consumed in greater adequacy during lunch club days, except potassium and vitamin D.Conclusions:Lunch clubs appear to be an effective means for ameliorating nutrient intake among older adults, while in parallel, offer the opportunity for socializing and sharing a hot meal with peers.

Prevalence and risk factors of acute lower respiratory infection among children living in biomass fuel using households: a community-based cross-sectional study in Northwest Ethiopia

BackgroundChildhood acute lower respiratory infection in the form of pneumonia is recognized as the single largest cause of childhood death globally accounting for 16% of the overall deaths. Some studies also reported a higher prevalence of childhood acute respiratory infection in Ethiopia, which ranges from 16% up to 33.5%. Concerning the risk factors, there are limited community-based studies in Ethiopia in general, and in the current study region in particular. Therefore, the present study was conducted to investigate the prevalence of childhood acute respiratory infection and associated factors in Northwest Ethiopia.MethodsAs part of the wider stove trial project, a cross-sectional study was conducted in May 2018 among a total of 5830 children aged less than 4 years old in randomly selected clusters. Binary logistic regression was applied to identify factors linked with childhood acute lower respiratory infection and adjusted odds ratios were used as measures of effect with a 95% confidence interval.ResultsA total of 5830 children were included in the study within 100 clusters. Out of which 51.7% were male and 48.3% female. The prevalence of childhood lower acute respiratory infection was 19.2% (95% CI: 18.2–20.2) and found to decrease among children living in homes with chimney, eaves space and improved cookstove than children living in households with no chimney, eaves space and improved cookstove with estimated AOR of 0.60 (95% CI: 0.51–0.70), 0.70 (95% CI: 0.60–0.84) and 0.43 (95% CI: 0.28–0.67) respectively. It was also associated with other cooking-related factors such as cow dung fuel use [AOR = 1.54 (95% CI: 1.02–2.33)], child spending time near stove during cooking [AOR = 1.41 (95% CI: 1.06–1.88), presence of extra indoor burning events [AOR = 2.19 (95% CI: 1.41–3.40)] and with frequent cooking of meals [AOR = 1.55 (95% CI: 1.13–2.13)].ConclusionHigh prevalence of childhood acute lower respiratory infection was demonstrated by this study and it was found to be associated with household ventilation, cooking technology, and behavioral factors. Therefore, we recommend a transition in household ventilation, cooking technologies as well as in child handling and in the peculiar local extra indoor burning practices.

Modeling and Numerical Simulation of Heat Transfers in a Metallic Pressure Cooker Isolated with Kapok Wool

In this work, a numerical study of heat transfers in a metallic pressure cooker isolated with kapok wool was carried out. This equipment works like a thermos, allowing finishing cooking meals only thanks to the heat stored at the beginning of cooking, which generates energy savings. Cooked meals are also kept hot for long hours. In our previous work, we have highlighted the performances of the pressure cooker when making common dishes in Burkina Faso. Also, the parameters (thickness and density) of the insulating matrix allowing having such performances as well as the influence of the climatic conditions on the pressure cooker operation were analyzed in detail in this present work. The numerical methodology is based on the nodal method and the transfer equations obtained by making an energy balance on each node have been discretized using an implicit scheme with finite differences and resolved by the Gauss algorithm. Numerical results validated experimentally show that the thickness of the kapok wool as well as its density play an important role in the pressure cooker operation. In addition, equipment performances are very little influenced by the weather conditions of the city of Ouagadougou (Burkina Faso).

Experimental Study of a Metallic Pressure Cooker Insulated with Kapok Wool

This work is devoted to an experimental study of metallic pressure cooker insulated with kapok wool, a vegetal biodegradable fiber. Experiments conducted on the cooling of hot water in the equipment revealed very low heat losses and a time constant of 60 hours on average. As a result, the equipment makes it possible to finish cooking meals only thanks to the heat stored at the beginning of cooking and keeps cooked dishes warm for long hours. The thermal phase shift of the pressure cooker is around 7 h. Cooking tests conducted on some local dishes revealed about 70% butane gas savings for cooking cowpea and white rice, 38% for cooking fatty rice, 75% for pasta and couscous, and 30% for cooking potato stew. These results show that this technology can contribute to minimizing energy consumption in the restaurant sector.

Parent\u2013child cooking meal together may relate to parental concerns about the diets of their toddlers and preschoolers: a cross-sectional analysis in Japan

BackgroundParents often have concerns about the food habits of their young children. Cooking is a frequent behavior related to dietary activities at home. We hypothesized that “a parent cooking meals together with young children might alleviate dietary concerns.” The aim of this study was to identify the relationship between parental cooking practices (e.g., cooking meals together with the child) and diet-related concerns.MethodsData were extracted from the “National nutrition survey on preschool children” conducted among nation-wide households with toddlers and preschoolers in 2015 by the Ministry of Health, Labour and Welfare of Japan. Parents were classified into two groups comprising those who cooked meals together with their children and those who did not. The following variables were compared: taking too much time to eat (slow eaters), “picky” eating (eating only certain foods), inconsistent food intake (eating too much or too little), playing with food/utensils while eating, preferring sweetened beverages and snacks over meals, eating too fast to chew well, not swallowing food, disinterested in eating, and spitting out food. The associations between parent–child cooking meals together and the concerns pertaining to the child’s dietary habits and food intake were analyzed and compared between the two groups.ResultsThe concerns of “picky eating” and “playing with food/utensils while eating” were lower, while “eating too much” was higher in the parent-cooking together group. The intake frequency of fish, soybeans/soy products, vegetables, and milk among children were higher in the “cooking together” group than among those in the “not cooking together” group. Children in the “cooking together” group consumed a significantly greater variety of foods than those in the “not cooking together” group.ConclusionsCooking a meal together with a child may be related to the parent’s lower concerns about the dietary habits of the child, including “picky eating” and “playing with food/utensils while eating,” but may also be related to the higher concerns of “eating too much.”

Thermal analysis and multi-analytical comparison of samples of Neolithic ceramics from Dnepr–Dvina and Low Don regions

Two kinds of samples of Early and Late Neolithic ceramic sherds of pots from excavations of sites located in Dnepr–Dvina and Low Don region (Serteya II and Rakushechny Yar) were investigated for multi-analytical comparison. The methods include thermogravimetric analysis, X-ray powder diffraction, X-ray photoelectron spectroscopy and method of standard contact porosimetry. The pottery manufactured in Serteya II and Rakushechny Yar has different clay sources, but close mineral composition. Inner sides of sherds are less thermally durable as a result of the contact with cooking meal or boiling water in ancient times: They lose more mass during thermogravimetric measurements. At the same time, the minerals in outer sides of the samples are partly destroyed because of contact with fire in the past. According to differential scanning calorimetry curves, there are thermal effects above 1000 °C in all sherds due to mullite formation. There are organic C–F bonds and sharp endothermic peaks at 600–750 °C in samples from Serteya II site. In addition to elevated level of nitrogen and phosphorus and carbon black layer on the inner side, it allows to propose that the pot from Serteya II was used for cooking. The sherds from both sites have close overall porosity, but in case of Serteya II size of mesopore is more isotropic.

Home Cooked Meals With Whole, Plant Foods and the Protection Against Central Adiposity

It is well-established that central adiposity (CA) is associated with the risk of chronic disease. Diets high in processed foods and low in whole, fibrous plant foods, are often cited as risk factors for the development of CA and its adverse metabolic sequelae. Much of the processed foods consumed consist of pre-prepared foods and foods eaten outside of the home. PURPOSE: To examine whether the consumption of processed, ready-to-eat (PRE) or restaurant meals that lack whole, plant-based foods was positively associated with CA in male and female adults. METHODS: A total of 2,703 adults (1,521 females and 1,182 males), from a HealthSnap wellness assessment platform used in physicians’ offices across the country, self-reported their frequency of consuming PRE foods or restaurant meals versus whole, plant foods. CA was based upon a waist-to-hip ratio of ≥ 0.95 and ≥ 0.85 for males and females, respectively. To identify the association between PRE and CA, a chi-squared analysis (χ2) was performed across quintiles of PRE by CA, and a relative risk (RR) was calculated. RESULTS: A significant association between PRE and CA (χ2 [4, n = 2703] = 48.27, p < 0.001) was observed. These associations remained significant regardless of gender. The RR for CA among patients in the top 20%, Q5, was compared to the lowest 20%, Q1, for PRE. The RR of a patient having CA in Q5 for PRE was 225% greater than Q1 (RR: 2.25, 95% CI: 1.69-2.99, p < 0.001). CONCLUSION: A strong positive association exists between dietary consumption of PRE and CA. This supports the consumption of more home-cooked meals with whole, plant foods over PRE in the clinical setting to protect against CA and its adverse health consequences.

Investigating measurements of fine particle (PM2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood.

There is growing awareness that indoor exposure to particulate matter with diameter≤2.5μm (PM2.5 ) is associated with an increased risk of adverse health effects. Cooking is a key indoor source of PM2.5 and an activity conducted daily in most homes. Population scale models can predict occupant exposures to PM2.5 , but these predictions are sensitive to the emission rates used. Reported emission rates are highly variable and are typically for the cooking of single ingredients and not full meals. Accordingly, there is a need to assess PM2.5 emissions from the cooking of complete meals. Mean PM2.5 emission rates and source strengths were measured for four complete meals. Temporal PM2.5 concentrations and particle size distributions were recorded using an optical particle counter (OPC), and gravimetric sampling was used to determine calibration factors. Mean emission rates and source strengths varied between 0.54-3.7mg/min and 15-68mg, respectively, with 95% confidence. Using a cooker hood (apparent capture efficiency>90%) and frying in non-stick pans were found to significantly reduce emissions. OPC calibration factors varied between 1.5 and 5.0 showing that a single value cannot be used for all meals and that gravimetric sampling is necessary when measuring PM2.5 concentrations in kitchens.

Nutritional Value of the Nile Crocodile (Crocodylus niloticus) Meal for Aquaculture Feeds in South Africa

The Nile crocodile (Crocodylus niloticus) aquaculture industry, primarily for the production of skins, is amongst the largest aquaculture industry in sub-Saharan Africa and produces a range of meat waste products. The aim of this study was to evaluate the nutritional value of raw and cooked meal derived from different parts of Crocodylus niloticus carcasses as a potential source of protein in animal feed production, especially fish. Proximate composition of major nutrients such as moisture, crude protein, crude fat, crude fibre, ash and selected minerals were analysed in October-November 2018 for comparison with other meal sources. Results indicated that Crocodylus niloticus derived meal is of a comparable quality for use in aquaculture feeds, compared to by-product meal quality reported for meal derived from bovine bones and meat, feathers, blood and other poultry by-products. Crocodile meal is hypothesised to be a suitable fishmeal replacement in the production of aquaculture feeds.

An analysis of the impact of visual impairment on activities of daily living and vision-related quality of life in a visually impaired adult population

Previous research has shown that people with visual impairment are more likely to be malnourished and have reported to have difficulty shopping for, preparing, and eating food. They are also reported to have a poor quality of life. The present study aims to investigate the impact of visual impairment on activities of daily living and Vision-Related Quality of Life (VR-QoL) in a sample of adults with visual impairment who are living in the United Kingdom. A 37-question survey evaluating the nutritional status and the activities of daily living, cooking and shopping, was disseminated to adults with visual impairment who were 18 years and older. VR-QoL was also assessed using the validated, Questionnaire of Vision-Related Quality of Life Measure (VCM1). Participants reported that being visually impaired made it difficult to shop for, prepare, and cook meals, and this correlated significantly with level of visual impairment. The VCM1 score of ⩾2.1 was reported by 74% of people with visual impairment revealing VR-QoL is more than a little of a concern for most of the participants. The mean VCM1 score for females was 2.9 ± 0.98 and 2.5 ± 1.1 for males. Level of visual impairment was not found to influence the VCM1 scores. This indicates even those with visual impairment below the level required for sight impairment registration report a reduced VR-QoL. It is the responsibility and duty of society to support people with visual impairment or other disabilities rather than blaming them for not ‘integrating’. Among other things, this can be done by incorporating norms into the marketing. These norms might help to raise and increase the awareness of suppliers to the needs of consumers with visual impairment. Furthermore, such norms may contribute to our ongoing efforts for a more inclusive and accessible environment.

Cooking and Processing Fish in Antiquity: Questions of Taste and Texture

Scholars have sometimes given the impression that the consumption of fish in the ancient world was most importantly an obsession of the wealthy and corrupt. The politics of fish-eating however is only one small part of the interaction of the Greeks and Romans with fish. The written record shows the widest engagement with fish, their variety and names, along with the cooking, preparation and processing of them. My paper shows that fish are embedded in the cooking codes of the Greeks relating to sacrifice and medicine, and that while fish are wild animals living in an element hostile to human beings, they may also be assimilated into a healthy human body because of their similarity to us. At all times taste is a crucial factor, producing both the perfectly cooked meal and the best state of health in the body—the balancing of the humours.

Indoor air pollution and acute respiratory infection prevalence in infants in Ouagadougou.

In Burkina Faso, women and their young children are the most exposed to the effects of indoor air pollution. This study investigated the risk factors associated with air pollution during meal cooking in the occurrence of Acute Respiratory Infections (ARI) in children under 5 years of age. This is a cross-sectional study that took place in two sectors of the city of Ouagadougou (sectors 15 and 17) in Burkina Faso. The study involved 608 households. The data was collected using an interview guide and an observation grid. The data was entered with Epi data 3.1 software and analyzed with Stata / SE 12.0. The associations between the variables were expressed in Odds Ratio (OR) and their confidence intervals were estimated at 95%. The prevalence of ARI was 3.5% in children under 5 years of age. In bivariate analysis, with low-standing habitats, the use of traditional and / or improved stoves, appeared to be a risk factor for ARI. In multivariate analysis, only the use of the combination ? improved stoves + wood ? was found to be significantly associated with ARI in the last 2 weeks before the study (OR = 14.703, 95% CI: 1.156 -186.887). This requires strengthening the promotion of the use of gas and conducting studies on the effectiveness of improved stoves in reducing exposure to pollutants.

Correlates of fruit and vegetable intake among parents and adolescents: findings from the Family Life, Activity, Sun, Health, and Eating (FLASHE) study.

The present study aimed to examine the correlates of fruit and vegetable intake (FVI) separately among parents and their adolescents. Cross-sectional surveys. Online survey. Parents and adolescents completed the Family Life, Activity, Sun, Health, and Eating (FLASHE) survey through the National Cancer Institute. The survey assessed daily intake frequencies of food/beverage groups, psychosocial, parenting and sociodemographic factors. Generalized linear models were run for both parents and adolescents, for a total of six models (three each): (i) sociodemographic characteristics; (ii) psychosocial factors; (iii) parent/caregiver factors. Parent participants (n 1542) were predominantly 35-59 years old (86 %), female (73 %), non-Hispanic White (71 %) or non-Hispanic Black (17 %), with household income <$US 100 000 (79 %). Adolescents (n 805) were aged 12-14 years (50 %), non-Hispanic White (66 %) and non-Hispanic Black (15 %). Parents consumed 2·9 cups fruits and vegetables (F&V) daily, while adolescents consumed 2·2 cups daily. Educational attainment (higher education had greater FVI) and sex (men consumed more than women; all P<0·001) were significant FVI predictors. Parents with greater autonomous and controlled motivation, self-efficacy and preferences for fruit reported higher FVI (all P<0·001). Similarly, adolescents with greater autonomous and controlled motivation, self-efficacy and knowledge reported higher FVI (all P<0·001). Parenting factors of importance were co-deciding how many F&V teens should have, rules, having F&V in the home and cooking meals from scratch (all P<0·05). Findings suggest factors that impact FVI among parents and their adolescent(s), which highlight the importance of the role of parent behaviour and can inform tailored approaches for increasing FVI in various settings.

A quantitative performance assessment of improved cooking stoves and traditional three-stone-fire stoves using a two-pot test design in Chamwino, Dodoma, Tanzania

In Tanzania, a majority of rural residents cook using firewood-based three-stone-fire stoves. In this study, quantitative performance differences between technologically advanced improved cooking stoves and three-stone-fire stoves are analysed.We test the performance of improved cooking stoves and three-stone-fire stoves using local cooks, foods, and fuels, in the semi-arid region of Dodoma in Tanzania. We used the cooking protocol of the Controlled Cooking Test following a two-pot test design. The findings of the study suggest that improved cooking stoves use less firewood and less time than three-stone-fire stoves to conduct a predefined cooking task.In total, 40 households were assessed and ask to complete two different cooking tasks: (1) a fast cooking meal (rice and vegetables) and (2) a slow cooking meal (beans and rice). For cooking task 1, the results show a significant reduction in firewood consumption of 37.1% by improved cooking stoves compared to traditional three-stone-fire stoves; for cooking task 2 a reduction of 15.6% is found. In addition, it was found that the time needed to conduct cooking tasks 1 and 2 was significantly reduced by 26.8% and 22.8% respectively, when improved cooking stoves were used instead of three-stone-fire-stoves.We observed that the villagers altered the initial improved cooking stove design, resulting in the so-called modified improved cooking stove. In an additional Controlled Cooking Test, we conducted cooking task 3: a very fast cooking meal (maize flour and vegetables) within 32 households. Significant changes between the initial and modified improved cooking stoves regarding firewood and time consumption were not detected.However, analyses show that both firewood and time consumption during cooking was reduced when large amounts (for 6–7 household members) of food were prepared instead of small amounts (for 2–3 household members).

Institutional and community solar cooking in India using SK-23 and Scheffler solar cookers: A financial appraisal

Abstract Financial appraisal of two solar cookers (SK-23 and Scheffler dish) that may be used for institutional/community cooking is presented. For each solar cooker type, three different categories in terms of performance and cost as prevailing in the market have been considered. Annual numbers of solar cooked meals and consequently the values of several measures of financial performance are estimated for three locations in India with varying climatic conditions. As per the estimates obtained in this study a SK-23 solar cooker can cook from 39% to 60% of the meals during the year while, the corresponding range for Scheffler dish based solar cooker is from 59% to 85% at these locations. The discounted payback for SK-23 varies 6.2–9.2 years while the same for Scheffler dish varies from 9.5 to 11.7 years. The financial attractiveness of SK-23 is adversely affected by its poor performance in high wind, while the relatively higher capital cost of the Scheffler direct cooker apparently makes it financially unattractive. Thus, there is an urgent need to encourage research and development on solar cookers to reduce their cost and also to improve performance.

Wild Coast

Wild Coast Holly Beth Pratt (bio) Lizette married Vusi in a small ceremony held on her family's farm when she was six years old. Colonel, Vusi's older brother, officiated, skipping the I do's and instead repeating, You may now kiss the bride, until Lizette and Vusi were done with kissing and, calling their witness—Blommetjie, Lizette's Ridgeback pup—removed their clothes to swim in the algae-scum pond. It was the third time they'd been married that year but neither of them tired of the game. It was practice; they didn't doubt that one day they would be standing up together in a church with real witnesses, rings, and a priest. Already, hidden by the trunks and foliage of the spider gum grove behind the house, Lizette had pulled down her shorts and panties and allowed Vusi to look at her "cookie." When he'd done the same, she'd touched it, saying how like a tiny elephant's trunk it was with its neat creases and wrinkles. They often whispered, I love you, and, lying in the long grass, held hands, letting the warm berg winds sweep over them. ________ Set back against the acacias, away from the main farmhouse, were two wooden huts each with a small kitchen containing a wood-fired stove and a bedroom. An outhouse stood between the two huts, but, since one of the huts had been unoccupied for some years, Luvuyo and Portia now thought of it as their own private bathroom. They'd come to the farm in 1988, answering a need for a general laborer and a maid. They were newly married—Portia, just nineteen, the planes of her body not yet rounded by childbearing, and Luvuyo, thirty-two, his skin rich and dark—and had planned to stay at the farm a short time. They'd hoped to save money and go up to the Wild Coast, asking permission from one of the village chiefs to buy land to make their own small farm, but they'd found the Potgieters—John and Annette—agreeable employers and they'd made friends with Thembi and Linus, the couple who, at the time, occupied the hut next door. What a comfort it had been to Portia, who wasn't from the area, to have Thembi just next door, with whom she could talk and share the cooking of meals. When Portia became pregnant with Colonel, it was a shock to realize that they had been with the Potgieters for five years and that Portia was no longer a teenager. Annette Potgieter bought Portia vitamins and drove her to the hospital for her doctor's appointments, and, when she grew round and cumbersome, Annette had her sit in the house with a book while she did the cleaning. Portia [End Page 9] thought this funny. She would joke with Annette that she was the madam and Annette the maid and she'd issue fake commands—dust the light bulbs, brush the dog's teeth, fluff my pillows—until she and Annette were in tears with laughter. Though Portia and Luvuyo still dreamed of the Wild Coast and their own farm, at night they'd lie in their big, soft bed and whisper how lucky they were to be given such kindness and that, perhaps, it wouldn't hurt to put their plan on hold just a little longer—the Potgieters had been so good to them, it wouldn't be right to leave just yet. On the farm, there'd been a lot of excited talk about the democratic election. It would be the first for all of them, the first in their lifetime. These conversations weren't heated, they didn't doubt that the ANC would win—the ANC has Mandela, Luvuyo had said, and, around the farm, it became a catchphrase—instead they spoke about what would change. We'll see mixed couples on the street, John said. There'll be houses and running water for everyone, Thembi said. Education will be an equalizer again, Annette said. We'll be able to live anywhere, Portia said. We'll be able to go anywhere, Luvuyo said...

Time Trends in Prevalence of Anaemia in Adolescent Girls

Introduction: Anaemia in adolescent girls has been recognised as a major public health problem. The Mid-day meal programme guidelines envisage inclusion of 75 g/day of vegetables and use of iron fortified iodised salt for hot cooked meal. The National Iron Plus Initiative envisages weekly iron-folic acid (IFA) supplementation for adolescent girls; however, coverage and compliance have been reported to be low. Data from national surveys carried out in the last two decades were analysed to assess changes, if any, in Hb levels and prevalence of anaemia in adolescent girls. Material and Methods: Raw data from National Family Health Surveys (NFHS) -2, -3, and -4, District Level Household Surveys (DLHS) 2 and 4, and Annual Health Survey-related to Clinical, Anthropometric and Biochemical Components (AHS-CAB) were analysed to assess mean Hb, prevalence of anaemia and frequency distribution of Hb in adolescent girls. Comparison in these parameters was made between non-pregnant girls 10-14 years and 15-19 years of age in DLHS-2, -4 and AHS-CAB; in the 15-19 year age group comparisons were made between pregnant and non-pregnant girls in NFHS series and DLHS AHS series. Results: There were no clear and consistent changes in mean Hb, prevalence of anaemia and frequency distribution of Hb in pregnant and non-pregnant adolescent girls between NFHS-2, -3 and -4 either at national or at State level. However, there was a 0.7 and 1.3 g/dL increase in mean Hb levels in non-pregnant girls (10-19 yrs) between DLHS-2 and AHS-CAB and DLHS-4 States, respectively. The increase in mean Hb of pregnant girls (15-19 yrs) was 1.1 g/dL and 1.4g/dL in AHS-CAB and DLHS 4 States, respectively. There was significant reduction in prevalence of anaemia in both pregnant and non-pregnant girls between DLHS 2 and DLHS 4 and AHS-CAB at the aggregate level for each survey and in all States except Uttarakhand. Conclusion: There has been some improvement in Hb levels in adolescent girls in the last two decades. Improving dietary intake of vegetables and promoting use of iron fortified iodised salt in all households in the country have to be taken up so that iron intake across all age groups improves. This when combined with daily IFA supplementation for three months in a year in adolescent girls, might lead to sustained improvement in Hb.

Quality assessment of nutritional components of Integrated Child Development Services provided in rural Puducherry

Background: The Integrated Child Development Services (ICDS) is a large program started with the main objective of improving health, nutrition, and development of children. Over a period of 37 years, the system laid foundation for integration of health services to children. The three forms of nutritional benefits are hot cooked meal (HCM), take-home ration (THR), and ready-to-eat food. This made the utilization varies from place to place. To explore more information on the quality of nutrition provided by ICDS program, this community-based study was planned and undertaken in selected rural areas of Puducherry. Objective: The objective of this study was to assess the nutritional components of ICDS schemes provided for under-five children in rural Puducherry. Materials and Methods: A cross-sectional study was conducted in March, 2015 in 14 villages of Bahour Commune, Puducherry. A total of 27 Anganwadis were selected by simple random method. A checklist was prepared based on the guidelines issued by Government of India. Details regarding child’s attendance to the Anganwadi centre during past 2 months, number of days HCM were consumed by the child, THRs issued to the child, quality of food served, and relish of food among children was recorded. Data analysis was done using SPSS version 22.0 computer software. Results: The mean days of attendance of the children to the Anganwadi centre during past 1 month were 19 ± 3 days. About 83.7% of children attended more than 15 days in a month. In majority of the Anganwadis (81.5%), food was stored in safe place, free from rodents, and pests. In 77.8% of the Anganwadis, food was served to the children in a clean area, and in 70.4% of Anganwadis, safe drinking water was amenable. Overall, about half of the children (225) relished the food served. Conclusion: The quality of supplementary nutrition services in the ICDS centres was good. Attendance proportion of the children to Anganwadi centres was increased when HCM was served.

Love, Sex and the Body in The Bell Jar and My Story:

This paper seeks to explore the themes of love, sex, and the body in The Bell Jar and My Story, two much-read autobiographical texts by Sylvia Plath and Kamala Das respectively, which reveal the writers’ feminist “self.” These books were published in the mid-twentieth century when women started fighting for their individual freedom by interrogating patriarchal hegemony responsible for delimiting women’s familial, social, economic, educational, industrial, and political rights. Both Plath and Das possess unconventional approaches towards love, sex, and the body. Their texts come out as threats to the patriarchal practice which pushes women to “stay at home, cook meals, clean house and bear children” (Lamb 1). For these poets, the woman’s body, which patriarchy mostly considers an object of sexual pleasure, is a significant tool for transgressing the dictums of patriarchy. The present study, therefore, aims at showing the themes of love, sex, and the body in the above mentioned texts as a means for the poets to interrogate patriarchal restraints and to create a new identity with self-esteem and self-worth. In this way, they refuse to accept the hegemonic role of oppression and assert their gender identity.