The impact of maternal literacy status on the nutritional status of pre-school children in Parbhani was studied. Results revealed that the children of literate mothers had better anthropometric measurements than children of illiterate mothers. Nutrient deficiency signs especially of protein energy malnutrition were more predominant among the children of illiterate mothers. Food consumption pattern was better in children with literate mothers as compared to children of illiterate mothers. The consumption of milk and milk products, fruits, sugar and jaggery was significantly greater in children with literate mothers.

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Work from home has become a new normal because of COVID pandemic in the business world. However, as the world is recovering from the pandemic through normalizing the business activities, it has posed a tough challenge for existing staff. Keeping a work life balance is an important aspect for the business organizations. The case firm is Oman Arab Bank (OAB), and the research work will emphasize on the issues and challenges of online work from home. Due to technological innovations, work from home allowed flexibility and personalization to the existing staff. The recent pandemic has highlighted the benefits and challenges of working from home. The research paper will use convenient sampling by targeting OAB employees from head office for their working from home. The purpose of this study is to investigate how OAB employees collaborate online work from home (WFH) during pandemic. Shift of working culture will be analyzed based on employee satisfaction levels. Secondary data will be analyzed based on critical literature review of WFH and its issues and challenges faced by employees.

Although a number of weaning foods are produced and marketed commercially in India, they are too costly for the population in greatest need. In the rural areas of Maharashtra, one of the largest states in India, sattu, a traditional weaning food, is consumed by all age groups, at times even by adults. Using Desikachar's suggestions for formulating weaning foods, we attempted to improve the nutritional quality of sattu [1]. Traditional method of preparing sattu Traditional sattu is a mixture of bengal gram, wheat, and jaggery (crude brown sugar). The bengal gram and wheat are usually combined in a 1:3 proportion. Jaggery is added as required. For a food mix, wheat and bengal gram are roasted and powdered separately, then mixed and stored. To prepare sattu as a porridge, the required amount of jaggery is dissolved in 220 to 240 ml of warm water, and 30 to 50 g of sattu mix is added and mixed well.

Women is the center figure for the health and welfare of the family. In the present study a total of 180 urban women were selected by stratified random technique, equal distribution existed between working and non-working groups. A survey was carried out to evaluate the socioeconomic status of the selected women. The diet survey by the recall method food intakes pattern revealed that they consumed less amount of foods than the balanced diet except for fats and oils, fats and oils consumption ranged 43.00 to 61.66 g. The nutrient intake registered deficit in the consumption of energy, protein and iron ranging 1432 to 1802 (Kcal); 37.66 to 45.66 (g); 14.53 to 16.33 (mg), respectively whereas fat, calcium, phosphorus and vitamin C were recorded more than the recommended dietary allowances. Significant difference noted only for energy. Blood profiles showed range of PCV 39.13 to 44.6 per cent, Hb 8.50 to 9.00 g, RBC 4.50 to 4.70 m/mm 3 , MCV 84.9 to 111.31 fl, MCH 18.43 to 19.42 pg and MCHC 20.62 to 23.21 showing the prevalence of anaemia among them.