Enhancing the Nutritional Wellbeing of Rural Women Through Demonstration of Nutritious Recipes Using Locally Avilable Foods

Abstract

In India and Gujarat rural women face dual burden of malnutrition and anaemia  due to poor dietary intake, diet diversity and  lack of health and nutritional knowledge.  One of the main cause of high prevalence of malnutrition is due to poor or lack of proper utilization of locally grown and available foods. This study mainly aimed on creating awareness regarding demonstration and preparation of nutritious recipes from locally grown crops like cereals, pulses, vegetables and fruits. The study was conducted among selected  rural women of Limbhoi  village of Modasa taluka. Total 45 rural women aged 19 - 48 years and those who were willingly ready to participate were selected purposively. Baseline data on BMI, hemoglobin and diet diversity score were collected. Two recipes i.e. Amla ladoo  and Ginger pak, were demonstrated.  Demonstration of low  cost recipes using locally available foods significantly improved dietary practices and nutritional status with frequent intake. Such food based approaches are sustainable, culturally acceptable, and suitable for improving nutritional status of rural women. Results showed that there was a positive impact of demonstration of low cost nutritious recipes on dietary diversity among selected rural women