F&N Bulletin Vol 23 No 1b - United Nations University

Iron-deficiency anemia in young working women
95
TABLE 1. Features of the interventions
Unit 4: nega-
Unit 1: iddli Unit 2: gooseberry Unit 3: medicinal tive control
Feature (n = 72) juice (n = 80) supplements (n = 70 (n = 80)
IEC a Intense, once a week Less intense, once a
month
Food or drugs administered
Supervision of food
or drug administration
Lectures to augment
IEC
Expected benefit of
intervention
Responsible for cost
of intervention
Cost for 6 mo (RS) b
Fermented, steamed
dumplings (iddlis) with
relish and lentil soup 3
times a week at 2 p.m.
when shifts changed
20 ml of gooseberry juice
to deliver 40 mg of vitamin
C 3 times a week
No
400 mg of albendazole
once a week + 60 mg
of elemental iron as
ferrous sulfate twice a
week
Yes Yes Yes No
Lectures on nutrition,
health, and reproductive
health twice a
month
a. Information-education-communication.
b. Rs. 46 = US$1.00.
Cleaving of phytic acid
from iron, making iron
much more bioavailable
No
No
No No No
Increasing the bioavailability
of iron with a
known enhancer
The above regimen was
used by us with a high
rate of success earlier
No intervention
Management Management Tara Consultancy Services No cost
156/– per worker,
11,232/– for all workers
68/– per worker, 5,460/–
for all workers
4.30/– for iron + 5/– for
deworming = 9.30/–
per worker, 744/– for
all workers
No cost
to develop the workplace lunches, the IEC content,
and the pre-post questionnaire.
Food shopping habits
All the homes visited held ration cards that entitled
them to buy rice, sugar, and kerosene at subsidized
rates through the public distribution shops. The majority
of the households used the kerosene ration only
for cooking food, because the ration shops were far
away. Further, there was not much difference in the
price of rice or wheat in the open market. Depending
on the size of the family, about 60 kg of rice, 10 kg
of wheat, and 10 kg of ragi (Eleusine coracana) were
purchased every month. Meager quantities of sugar,
oil, and pulses (all very expensive) were purchased.
Very spicy food was eaten, and therefore large quantities
of red chilies, tamarind, and other condiments
were bought. Generally 1 kg of meat and a few eggs
were bought once a week; ½ kg of seasonal vegetables,
especially tomatoes, and 250 to 500 ml of milk were
purchased every day. Almost all families purchased
iodized salt. Greens were consumed in lentil curry
at least twice a week. Beetroot and tomatoes were
favorites because they were tasty. Because of their
red color they were perceived to heighten the red
color of the blood. Fruit consumption was limited to
bananas, jackfruit, and seasonal mangoes. Guavas (rich
in ascorbic acid) were believed to cause sore throat.
Lime was bought for lime rice (once a week) and by
some of the women for lime juice (in summer).
Cooking and eating habits
Lifestyles have changed dramatically. All male and
female family members over 16 years of age work
to earn money and enjoy better food and clothing.
Hence, if the working woman was unmarried, the
mother or some other relative did the cooking and
controlled the kitchen. All homes had discontinued
using brass, copper, and iron vessels, and cooking was
done in aluminum vessels. All homes had aluminum
pressure cookers. Food was served on stainless steel
plates, which are a status symbol.
Cooking was done on kerosene pump stoves. Most
homes possessed small electrical grinders for grinding
spices, whole grains, coconut, etc. Hardly any had a
refrigerator. All food was consumed on the day it was
prepared.
The packed lunch of choice and convenience was