Pregnancy is a time in which the risk for developing iron deficiency anemia is highest, due to increase of iron requirement. Maternal nutrition is often considered as an important regulator of human fetal growth. Objectives: To study the impact of iron supplementation on anemia during pregnancy. Salty rice flakes preparation was prepared. Sixty volunteered pregnant women in their III trimester of pregnancy, who were visiting L.N.J.P. hospital regularly, undergo experimental trial. Ten non anemic pregnant women were included in control group. A questionnaire regarding general information was filled up. Hb was measured by Sahli's technique. 't' test was applied to study the effect of supplementation. All the subjects were showing symptoms of anemia but signs were not same. Majority (90 %) were showing paleness of eyes. Hb values of group B and C were more than the control group A and were found significant in comparison with group A. Thus iron supplementation in both forms (Tablet as well as Food) is helpful in managing anemia during pregnancy.

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Carrot greens are the most under-exploited class of greens despite of high nutritional value. In daily diet an increased intake of these inexpensive greens can be one of the strategies for improving the nutritional status. Keeping this in view, the present study was undertaken with the objective to develop commonly consumed food preparations by separately incorporating fresh and dry carrot greens, applying different cooking methods. Levels of incorporation of fresh carrot greens in different food preparations ranged 40 to 80 per cent whereas powder of dry carrot greens was added in different preparations at 7, 8 and 9 per cent levels. Organoleptic evaluation of all food preparations were conducted by a panel of ten judges using Hopkin's seven point scale. In fresh carrot greens incorporated food preparations, the maximum and most acceptable level (80%) of incorporation of under exploited carrot greens was in saag and minimum (40%) in puri and kadhi. In dry carrot greens incorporated food preparations, the most and best level (9 %) of incorporation of greens was in mathri and minimum (7%) in matrey. Among all the fresh carrot greens incorporated food preparations, gulabjamun scored highest (6.96 + 0.27) overall acceptability scores while laddoo scored minimum (5.52 + 0.68). In dry carrot greens incorporated food preparations tacques scored highest (6.31 +0.28) and laddoo scored minimum (5.98 + 0.69) overall acceptability scores. Beta carotene content in all food preparations increased significantly (P<0.01) with incorporation of fresh as well as dry carrot greens.

Abstract:One hundred fifty girls in the age group of 13-19 years were selected randomly from government schools of rural and urban area of district kurukshetra, Haryana and surveyed for their attitude towards food, knowledge and awareness about nutrition, behaviour and practices adopted to maintain nutritional status. Nutrition education was imparted to the subjects after assessing their basic nutrition knowledge. Nutrition education improved their awareness about nutrition and health significantly.

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