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Introduction: Anaemia is a major health problem in India. Various studies mention poor nutrition knowledge and education as main factors of malnutrition. Aim: This study aims at assessing the effect of nutritional education on iron among school children. Materials and Methods: A cross-sectional interventional study to improve nutrition literacy in schools was undertaken from April 2018 to February 2019. The outreach platform used was Eat Right School program by Food Safety and Standards Authority of India (FSSAI). A study tool employed was data collection using self-developed questionnaire for pre and post-intervention knowledge assessment. School children from Delhi NCR and Mumbai participated in this study. Knowledge intervention was done on 5 key elements related to iron including role, sources, iron deficiency anaemia, iron absorption and knowledge of fortification. Chi-squared test (α=0.05) was applied for comparison. Results: It was found that 54% (n=18,626) of school children studied were in the age group 11-14 years. From 27355 participants who reported the gender, 58.1% (n=15899) were boys and 41.9% (n=11456) girls. Comparison of pre and post-intervention assessment revealed that percentage of students knowing importance/role of iron increased from 27.30% to 59.50%, iron deficiency anaemia from 34.03% to 59.85%, sources of iron from 25.20% to 51.70%, iron absorption from 36.00% to 61.2% and knowledge of fortification from 55.4% to 76.9%. Thus, significant shift (p≤0.001) in all the parameters was observed; improvement in scores ranged from 21.5% to 32.20% with highest increase seen in understanding the role of iron. Conclusion: Results of the study reject the null hypothesis leading to acceptance of alternate hypothesis. The alternate hypothesis highlights the role of nutrition education in improving the nutritional literacy of school children in the area of iron and iron deficiency anaemia. Results of the current study increased the knowledge of children on all parameters related to iron education module. Thus, nutritional literacy is imperative in improving nutritional status and adolescent age-group is the window of opportunity to correct it.

APPENDIXSix rats were fed for 6 days a diet containing 16% of casein as the sole protein. For the last 3 days they were kept in metabolism cages, and the urine and faeces for each day were collected.They show that data based upon the nitrogen intake and excretion for one day indicate the state of nitrogen balance as well as those based upon figures for 3 days.The results of a study of the nitrogen balance are shown in the table. Ranges, avevages, and standard deviations Values for six rats for three separate days Daily N intake, mg. 203-244, 2373=16*7 232-244, 242 f 4 ' 9 223-244, 241 +8.G Daily N excretion, mg. 121-187, 17Oh 25'4 127-190. I70 5 23.6 I 30-202, 173525.4 N balance yo of ingested (positive), mg. N retained 6 7 5 1 1 . 1 29 f 6.6 54-105. 22-41. 7 ' i 19.3 2 9 5 7 . 2 42-93, 17-42. 57-82, 23-40, 68f18.9 2 9 f 8 . 9 Values for six rats for three days combined 219-244, I 26-190, 54-93, 22-41, 240h10.2Custard apple pulp, when exposed to air, turns pink due to peroxidase activity and becomes bitter when heated above 55", whch renders preservation by heat treatment inapplicable. To preserve the pulp, it is necessary to add 1% of citric acid together with 0 .

The results are presented of an investigation of the yield and total solids content of the latex obtained in successive tappings of papaya fruit and of the yield and activity of the crude papain obtained from the latex samples by sun-and vacuum-drying. The effect of the addition of metabisulphite, with and without thymol, on the activity of th'e dried products is described. IntroductionStudies on the preparation of papain have been conducted by several w,orker~,l-~ but little information is available in the literature regarding the yield and total solids content of the latex and the yield and activity of crude papain in different individual tappings, except for papers from workers in Cey1on.j These points have now been investigated, with a study of drying conditions and chemical treatment of papaya latex in a pilot-plant investigation on the development of an integrated process for the preparation of crude papain and pectin* from raw papaya.

SUMMARY A purified peroxidase enzyme solution was prepared from custard apple pulp, and its characteristics studied. Its catalytic effect on oxidizing various aromatic amines and phenols was reported. Ascorbic acid oxidase is shown to be absent in the enzyme extract. The influence of temperature, pH, and concentrations of sulphur dioxide, ascorbic acid, sucrose, potassium cyanide, and hydrogen peroxide on the enzyme activity are indicated. The “PZ” value for custard apple pulp was found to be 0.06 on dry basis.