A Comparative study on Nutrition Counselling of Anaemic Adolescent School Going Girls of Shravasti District of UP

Abstract

Most of the nutrients in Indian diets come from cereals like rice, wheat, newlinesorghum and maize. Though the iron content is low in these cereals, they provide newlinesubstantial amount of iron as they are consumed in large quantities. newlineIron quantity of the diet affects the iron absorption. Hence, iron is newlineassimilated intact by intestinal mucosa wherein the iron is released from prophyrin newlinecomplex. Iron absorption in humans is considered to be adversely affected by the newlinepresence of phytates and phosphates (Venkatachalam, 1962). newlineTannin also has an inhibitory effect on the absorption of iron.Ascorbic acis newlinepropotes iron absorption. Dietary protein quality and quantity enhance the newlineabsorption. Iron absorption is considered to be modified by the nature of newlinecarbohydrate in the diet (Rasmusessen et. al; 1974). newlineIron absorption refers to the amount of dietary iron that the body obtains and newlineuses from food. Healthy adults absorb about 10% to 15% of dietary iron, but newlineindividual absorption is influenced by several factors {Institute of Medicine (2001); newlineBothwell (1979); Miret (2003); Sandbaerg (2002); Davidson (2003)}. newlineStorage levels of iron have the greatest influence on iron absorption. Iron newlineabsorption increase when body stores are low. When iron stores are high, newlineabsorption decreases to help protect against toxic effects of iron overload newline(Bothwell, 1979) . In Iron absorption is also influenced by the type of dietary iron newlineconsumed. Absorption of heme iron from meat proteins is efficient. Absorption of newline52 newlineheme iron ranges from 15% to 35% and is not significantly affected by diet newline(Monson, 1988). In contrast 2% to 20% of nonheme iron in plant foods such as rice, newlinemaize, black beans, soybeans and wheat is absorbed (Tapiero, 2001). Nonheme iron newlineabsorption is significantly influenced by various food components (Devidson, 2003; newlineSandberg, 2002). newlineMeat proteins and vitamins C will improve the absorption of nonheme iron newline(Hunt 1994 and Signberg et. al. 1991). Tennins (found in tea), calcium, polyphones, newlineand phytates (found in legumes and whole grains) can