Bibliography - Shodhgangashodhganga.inflibnet.ac.in/bitstream/10603/15827/16/16_appendix.pdf · Bibliography 212. Iron Deficiency Anemia among Young Mothers and their Children of

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



Bore Well

Not available 0



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


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


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




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




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


3) Nutritional Status Index (NSIM) of Mother

NSIM = Tj / T X 100 where j = 1,2, … , 376.


4) Health Status Index (HSIM) of Mother

HSIM = Tj / T X 100 where j = 1,2, … , 376


5) Environment hygiene Status Index (EHSI)

ESI = Tj / T X 100 where j = 1,2, … , 376


6) Domestic hygiene Status Index (DHSI)

DSI = Tj / T X 100 where j = 1,2, … , 376


7) Water and Food hygiene Status Index (WFHSI)

WFSI = Tj / T X 100 where j = 1,2, … , 376


8) Housing Status Index (HSCI)

HSCI = Tj / T X 100 where j = 1,2, … , 376


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

Documents

Bibliography - Shodhgangashodhganga.inflibnet.ac.in/bitstream/10603/15827/16/16_appendix.pdf · Bibliography 212. Iron Deficiency Anemia among Young Mothers and their Children of