Effect of Supplementation of Health Mix and Nutrition Education on the Health and Nutritional Status of Handloom Weavers

Abstract

In India Handloom Industry is the second largest industry next to Agriculture providing livelihood to millions of weavers Handloom sector plays a very important role newlinein the countrys economy providing direct employment to over 65 lakhs of people in weaving activities in India Tamil Nadu has a unique name for its traditional handloom newlineweaving which influences the economic growth of Tamil Nadu and preserves nations rich culture and heritage An interview schedule was used to collect information on newlinesocio economic background and Nutritional knowledge for all the handloom weavers N equals 1118 in Coimbatore Thiruvannamalai and vellore district of Tamil Nadu The study newlinewas aimed to assess the nutritional status Anthropometric Biochemical Biophysical Xray Clinical and Dietary assessment occupational health problems work output newlineenergy balance and nutritional knowledge among a sub sample of handloom weavers using standardized techniques Based on their health problems functional food health newlinemixes were formulated using locally available nutritious foods such as Bengal gram dhal Black gram dhal Carrot Cauliflower leaves Tomato Amla flax seed and Soya The most acceptable proportions were selected Basic Health Mix variation1 variation2 and variation3 and supplemented for three experimental groups for four months and the impact was evaluated A questionnaire was prepared to assess the nutritional knowledge attitude and practice Nutrition Education materials were developed based on the findings of the survey Various nutrition education materials such as poster charts display and booklets were developed The impact of nutrition education programme was evaluated The impact of supplementation was evaluated and a statistically significant reduction in fasting and postprandial glucose levels among diabetic handloom weavers was observed After supplementation blood pressure serum calcium and serum phosphorous levels also improved Nutrition Education program improved the knowledge attitude and practice of the adults