The Indian Journal of Nutrition and Dietetics

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Effect of Supplementation of Biofortified Biscuits on Haematological Parameters of Selected Adolescent Girls of Marathwada Region


Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431402, Maharashtra, India
     

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The most crucial segment of the population from the point of view of quality of future generation is today's young girls who are just on the threshold of marriage and motherhood, Iron deficiency anaemia is a problem of serious public health significance, given its impact on psychological and physical development, behaviour and work performance. Iron deficiency occurs when an insufficient amount of iron is absorbed to meet the body's requirements. This insufficiency may be due to inadequate iron intake, reduced bioavailability of dietary iron, increased needs for iron when prolonged.
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  • Effect of Supplementation of Biofortified Biscuits on Haematological Parameters of Selected Adolescent Girls of Marathwada Region

Abstract Views: 288  |  PDF Views: 0

Authors

Varsha Zanvar
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431402, Maharashtra, India
Rohini Devi
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431402, Maharashtra, India
Asha Arya
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431402, Maharashtra, India

Abstract


The most crucial segment of the population from the point of view of quality of future generation is today's young girls who are just on the threshold of marriage and motherhood, Iron deficiency anaemia is a problem of serious public health significance, given its impact on psychological and physical development, behaviour and work performance. Iron deficiency occurs when an insufficient amount of iron is absorbed to meet the body's requirements. This insufficiency may be due to inadequate iron intake, reduced bioavailability of dietary iron, increased needs for iron when prolonged.