Acceptability and use of iron and iron-alloy cooking pots: implications for anaemia control programmes

Tripp, Katherine; MacKeith, Nancy; Woodruff, Bradley A.; Talley, Leisel; Mselle, Laurent Sadikiel; Mirghani, Zahra; Abdalla, Fathia; Bhatia, Rita; Seal, Andrew

doi:10.1017/s1368980009005928

Cited by 13 publications

(18 citation statements)

References 10 publications

(25 reference statements)

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“…However, studies in refugee contexts have indicated that MNP is not always well accepted and that adherence can be low (16) . When introducing any nutrition or health intervention, including within refugee contexts, the issues of acceptability and adherence in the local context should be key considerations (17) . Therefore, prior to the initiation of a blanket supplementary feeding programme to reduce anaemia and stunting within the refugee camps in Algeria, a field-based study was designed and conducted.…”

mentioning

confidence: 99%

Rapid acceptability and adherence testing of a lipid-based nutrient supplement and a micronutrient powder among refugee children and pregnant and lactating women in Algeria

Tondeur

Salse²,

Wilkinson

et al. 2016

Public Health Nutr.

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Objective: To assess the acceptability and adherence to daily doses of lipid-based nutrient supplement (LNS) among children and micronutrient powder (MNP) among children and pregnant and lactating women. Design: Household interviews and sachet counting were conducted to measure acceptability and adherence, 15 and 30 d after product distribution. Qualitative information on product acceptability was collected using focus group discussions. Setting: Saharawi refugee camps, Algeria, August-October 2009. Subjects: LNS was distributed to 123 children aged 6-35 months (LNS-C), and MNP to 112 children aged 36-59 months (MNP-C) and 119 pregnant or lactating women (MNP-W). Results: At the end of the test 98·4 % of LNS-C, 90·4 % of MNP-C and 75·5 % of MNP-W participants reported that they liked the product (P < 0·05). Other measures of acceptability did not differ. Median consumption of sachets was highest in the LNS-C group (P < 0·001). 'Good' adherence to the daily regimen (consumption of 75-125 % of recommended dose) was 89·1 % in the LNS-C, compared with 57·0 % in the MNP-C and 65·8 % in the MNP-W groups (P < 0·001). Qualitative findings supported the quantitative measures and guided selection of local product names, packaging designs, distribution mechanisms, and the design of the information campaign in the subsequent programme scale-up. Conclusions: Acceptability, consumption and adherence were higher in participants receiving LNS compared with MNP. However, both products were found to be suitable when compared with predefined acceptability criteria. Acceptability studies are feasible and important in emergency nutrition programmes when the use of novel special nutritional products is considered.

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confidence: 99%

Rapid acceptability and adherence testing of a lipid-based nutrient supplement and a micronutrient powder among refugee children and pregnant and lactating women in Algeria

Tondeur

Salse²,

Wilkinson

et al. 2016

Public Health Nutr.

Self Cite

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“…[10] Geerligs et al [11] Kollipara and Brittin. [12] Liu et al [13] Park and Brittin [14] Tripp et al [15] in their studies, where iron was leached from iron cooking equipment in a greater quantity. Studies by Borigato and Martinez.…”

Section: Discussionmentioning

confidence: 99%

Iron Content of Food Cooked in Iron Utensils: A Traditional Indian Way

Bawakhan¹,

Kubihal²,

M.C³

2016

jebmh

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BACKGROUND Since most of the Indian population depends on vegetarian diet, prevalence of iron deficiency status is higher in India compared to other developing countries. In spite of many national programs and treatment options available in correcting this, the incidence is increasing due to poor patient compliance and intolerance to treatment. This study was an effort to show how iron content of Indian food can be increased just by following the traditional way of cooking. OBJECTIVE To compare the iron levels in the Jowar roti cooked in iron and non-iron utensils. METHODOLOGY A cross-sectional study was conducted at KIMS, Hubli. Jowar rotis were prepared from equal quantity of jowar flour in iron and non-iron tawa. Another sample of roti was prepared in iron tawa after treating with lemon juice. Six samples were homogenised and filtered. The filtrates were replicated and analysed for iron levels by FerroZine method. RESULTS In the present study, we found no change in iron levels in the roti prepared in non-iron utensil, 1.45 and 1.94 fold increase in the roti prepared in new iron tawa without water boiled in it and with water boiled in it for dough preparation respectively when compared with iron levels of plain jowar flour. There was 5.77 fold rise in iron levels in lemon juice treated roti which signifies the bioavailability of iron in food. The study showed statistical significance at 'p'-value < 0.05. CONCLUSION Several studies have shown the similar results and this was done to strengthen the findings in our staple food. Hence, the daily iron requirement can be met easily and effectively by taking the food cooked with lemon juice in iron utensils.

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“…Cast-iron pots were reported to be heavy, rust easily, and required more attention for cooking due being prone to higher cooking temperatures [75]. In one study it was found that participants were selling the cast iron pots in the market in order to supplement low family incomes [78]. On the other hand, cast iron pots required less wood for stoves since cooking times were faster, and the pots were considered to be very durable [75].…”

Section: Cast Iron Potsmentioning

confidence: 99%