Anth-11-2-099-09-491-Mishra-B-K-Tt

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Kamla-Raj 2009 Anthropologist, 11(2): 99-107 (2009)

Dietary Intake and Nutritional Anthropometry of the

Workers of INDAL, Hirakud

Braja Kishori Mishra and Swapna Mohanty

Department of Home Sciences, Sambalpur University, Jyoti Vihar 768019,Sambalpur, Orissa, India

KEYWORDS Food and Nutrient Intake. Nutritional Status. Body Mass Index. Weight for Height. Wriths Standard

ABSTRACT The present survey was carried out to record the food and nutrient intake from the industry runcanteen by the employees of INDAL, Hirakud. An attempt has also been made to record the nutritional status ofthe employees through nutritional anthropometry with an intention to observe the consequences of the dietaryintake. It was observed that the consumption of all most all the food- stuffs except cereals, milk, and nuts andoilseeds was more than the RDA. Similarly the consumption of all the three principal nutrients i.e carbohydrate,protein and fat was also recorded to be very high, which provides a lot of calories to the diet. When the ideal weightwas calculated as per the Broca Index and then the percentage of weight was classified, (Waterlows classification)

46.14% were recorded to be normal whereas 37.2% were undernourished and 16.6% were obese. The Writhsstandard was taken into consideration for the calculation of percentage of weight deficit or excess. 57.25% wererecorded to be normal and 31.4% undernourished and only 11.35% were observed to be obese. The prevalence rateof undernutrition varie from 6.5% to 31.4%, in the different indices used, where as prevalence rate of overnutrition varies from 11.35% to 19.56%. Low educated and low income group employees constitute the major

proportion (58.66% and 56%) of the over nourished employees.

INTRODUCTION

The recent few decades have witnessed phe-nomenal industrial progress among the devel-oping countries, including India. Several of theseindustries have large-scale employment poten-tial. Industrial workers constitute a vital segment

in view of their significant contribution to thenational income (WHO 1978). Rapid industrial-ization has resulted in the increase in number ofpersons seeking gainful employment. Workingefficiency and output are very much dependanton the health and physical fitness of the individ-ual. Provision of nutritionally adequate diet forthe workers was quickly appreciated not only asan important forward step in social practice butalso for increasing industrial efficiency. Nutri-tion not only plays an important role in the effi-ciency and welfare of the workers, but also ade-quate diets are essential for optimum output.Further organized feeding programmes for in-dustrial workers in public sector undertakings is

gaining importance to promote better nutritional

status , since well fed labour force and produc-tivity are closely related (Swaminathan 1967).

There have been several country-wide Dietand Nutrition Surveys in India. But few of thesepertain to industrial workers and cover suchaspects as common nutritional disorders anddietary intake (De Mello et al. 1950; Banerjee et

al. 1959; Ramanamurthy and Dakshayani 1962;Swaminathan 1967; Sharan and Puttaraj 2003) andwork output (Satyanarayana et al. 1972, 1977,1979).Thus more attention needs to be given toobtain data on the physical and nutritional statusof different categories of workers in differentincome groups, their knowledge and practicesregarding health and nutrition. This enablesformulation of sound and effective nutritioneducation action programmes for promotingworkers health and nutritional status.

In this backdrop, the present survey was car-ried out to record the food and nutrient intakefrom the industry run canteen by the employeesof INDAL, Hirakud. There is a canteen in thefactory, which supplies tea, breakfast, lunch anddinner to the employees of the factory free ofcost. Though all the employees are not forced totake food in the canteen but a large majority takesthe food supplied by the canteen. According tothe working hours of the factory one employeeis supposed to take half days meal i.e. either

Address for correspondence:Braja Kishori MishraProfessor and HeadDepartment of Home Sciences, Sambalpur University,Jyoti Vihar-768 019, OrissaFax: 0663-2542301, E.-mail:bkm_su @rediffmail.com

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100 BRAJA KISHORI MISHRAAND SWAPNA MOHANTY

a sample of 414 employees selected randomlyfrom among 860 employees. Information on di-

etary habit and practices, health condition of theemployees, the type of treatment followed dur-ing illness, and any restriction on the intake offoods was also taken in to consideration for theanalysis of the data. To asses the nutritional sta-tus of the employees, height and weight, the twocommonly used anthropometrical measurementswere recorded, (Jelliffe 1966). Few anthropomet-rical indices like Body Mass Index (Rao et al 1986;Paul Deurenberg 1991) and weight for height tak-ing Broca index and Wriths standard were alsocalculated to asses the nutritional status of theemployees (Park and Park 1991).

RESULTS AND DISCUSSION

Food and Nutrient Intake

Dietary studies have been widely used, byseveral workers, to estimate the total calorie in-take in terms of carbohydrate, fat and protein.The assessment of nutritional status from food-intake survey is important for determination ofcaloric balance in a group of population. For thepresent study, the seven days food measurementmethod (Park and Park, 1991) was followed forthe diet survey. Only the canteen foods weretaken into consideration. Per capita consump-tion of different food items per half-a-day wasestimated (from the foodstuff issued from store)and compared with half-day recommended di-etary allowances (RDA) of ICMR 1984. The cal-orific and nutritive values of different food- stuffsconsumed by the employees were calculatedusing the tables of nutritive value of Indian food(Gopalan et al., 1991).The dietary and nutrientintake is expressed as percentages of the excess/deficit of the Recommended Dietary Allowancesfor Indians (ICMR 1984).

Dietary Intake

Table 1 shows the mean per capita half-dayconsumption of different food items from the

canteen by the employees of INDAL against thehalf days quantity recommended and its devi-ance in percent to RDA. These intakes werecompared with the quantity of dietary allowanc-es recommended (NIN); for the three differentworking groups.

Cereals: The average intake of cereals fromthe canteen was estimated to be 181.9gm by the

breakfast and lunch or afternoon snacks and din-ner. Besides this, an attempt has also been made

to observe the present nutritional status of theemployees through nutritional anthropometry, toobserve the consequences of the dietary intake.

METHODOLOGY

The survey was carried out during 2002-03among the industrial workers of INDAL smelter.The data analyzed consist of the quantity andquality of food provided by the factory to theworkers and the anthropometric measurementsrecorded from the 414 numbers of workers se-lected randomly from 860 workers. The workerswho used to take foods regularly for more than

3years in the factory canteen were selected asthe sample for obtaining the anthropometric in-formation. The main objective was to observethe quality and quantity of food supplied by theindustrial canteen, as the canteen supplies thefoods to the workers free of cost. The canteenhas the provisions of serving breakfast, lunch,dinner, tea and snacks, all through the day, tocater to the needs of 860 employees. The sev-en days food measurement method (Park and Park1991) was followed to estimate the mean intake(Per Capita) consumption of the raw food bythe employees from the canteen. All the raw foodstuff used in the canteen before the prepara-tion of different dishes were measured and re-

corded under the food groups like , cereals, puls-es, green leafy vegetables, other vegetables,roots and tubers, fats and oils, fleshy foods, milkand milk products and sugar and jaggery . Thenutrient content of each food item was estimat-ed following Gopalan et al. (1991). The averagequantity of consumption of each of these majorfood groups and nutrient groups for a worker fora day was estimated and compared with the quan-tity of Recommended Dietary Allowance for theIndians by ICMR (1984). The dietary and nutri-ent intake is expressed as percentages of the ex-cess/deficit of the Recommended Dietary Allow-ances for Indians (ICMR 1984). The limitation of

the study is that, the loss through damage andwastage was not taken into consideration in thecalculation and it was assumed that all categoryof employees consumed approximately equalamounts of food.

A personal interview schedule was also de-signed, pre-tested and refined for the collectionof general information and family information from

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101DIETARY INTAKE AND NUTRITIONAL ANTHROPOMETRY OF THE WORKERS

Table1:Averagep

ercapitadietaryintakeoftheemploye

esinhalfdayagainsthalfdaysrequirementsofRDA

Dietaryrequirements

Cereals

Pulses

Leafy

O.V

eg

Roots

Milk

Oils

Sugar

Fruits

Egg

Chicken

Nuts

fordays(NIN)

(g)

(g)

veg(g)

(g)

and

(ml)

and

and

(g)

(g)

and

and

oils

tubers

fat

jag

gery

meat

seeds

(g)

(ml)

(g)

(g)

(g)

Sedentary

veg

200

35

50

35

35

1100

17.5

15

15

-

-

-

nonveg

200

27.5

50

35

35

50

20

15

15

15

15

Moderate

veg.

237.5

40

62.5

35

50

100

20

20

15

-

-

-

nonveg

237.5

32.5

62.5

35

50

50

20

20

15

15

15

-

Heavy

veg

325.0

40

62.5

50

50

100

25

27.5

15

-

-

25

nonveg

325.0

32.5

62.5

50

50

50

25

27.5

15

15

15

25

consumption

veg.

181.9

1

114.3

0

86.8

7

162.1

9

114.4

1

87.0

4

36.3

6

42.53

15.9

4

-

-

3.4

9

ofemployees

nonveg

166.9

2

114.3

0

85.7

4

94.9

94.6

9

85.0

2

36.3

6

42.53

15.9

4

19.2

8

46.3

9

3.4

9

(Canteen)

%

ofexcessordeficitfrom

RDA

sedentary

%

ofexcessor

veg.

-9.0

4

226.5

7

73.7

4

363.4

226.8

8

-12.9

107.7

7

186.53

6.2

6

-

-

-

deficitfrom

nonveg

-17

314.6

3

71.5

4

169.7

1

170.5

9

70.0

4

81.8

186.53

6.2

6

28.5

3

209.2

6

-

RDA

sedentary

%M

oderate

veg

-23.4

185.7

5

38.9

9

363.4

128.8

2

-12.9

6

89.8

112.65

6.2

6

28.5

3

-

-

nonveg

-29.7

1

251.6

9

37.2

3

169.8

1

89.3

8

70.0

4

89.8

112.65

6.2

6

-

209.2

6

-

%H

eavy

veg.

-44.0

2

185.7

5

38.9

9

224.3

8

128.8

2

-12.9

6

45.4

4

54.65

6.2

6

-

-

-86.04

nonveg

-48.6

4

251.6

9

37.2

3

88.8

89.3

8

70.0

4

45.4

4

54.65

6.2

6

28.5

3

209.2

6

-86.04

Table2:Averagepercapitanutrientintakebytheemploy

eesin

halfdayagainsthalfdaysrequirementofRDA

Nutrientrequirements

N.

Protein

Fat

Carb

o-Cal-

Iron

-1

Thia-R

ibo-

Niacin

Vit.

Vit.

Folic

B12

fordays

Energy

(g)

(g)

hydra

tescium

(mg)

Carotene

mineflabin

(mg)

B6

C

acid

(g)

(NIN)

(Kcal)

(mg

)

(g)

(mg)

(mg)

(mg)

(mg)

(g)

Sedentary

1212.5

30

10

-

200

14

1200

0.6

0.7

8

1

20

50

0.5

Moderate

1437.5

30

10

-

200

14

1200

0.8

0.8

9

1

20

50

0.5

Heavy

1900.0

30

10

-

200

14

1200

0.9

5

0.9

5

10.5

1

20

50

0.5

dayconsump-Veg

.

2470.3

5

77.6

2

82.2

400.2

4

801.9

25.1

8

448.6

1

2.0

7

1.1

30

24.9

2.1

6

186.2

147.4

3

-

tionof

Nonveg

2365.9

7

88.1

7

94.4

5

329.

2

619.7

1

15.5

2

392.8

3

1.5

7

0.9

5

25.1

1

1.2

4

121.4

1

190.1

7

0.3

employeesfrom

%

ofexcess

Veg

.

103.7

4

156.7

3

722.0

-

300.9

5

79.8

5

-62.6

1

245.0

6

1.4

2

211.2

5

116.0

831.0

194.8

6

-

ordeficitfrom

Nonveg

95.1

3

193.3

3

844.5

-

209.8

5

10.8

5

-67.2

6

161.6

63

5.7

1

213.8

7

24.0

507.0

5

280.3

4

-

RDA

sedentary

%M

oderate

Veg

.

71.8

5

156.7

3

722.0

-

300.9

5

79.8

5

-62.6

1

158.7

54

1.2

5

176.6

6

116.0

831.0

194.8

6

32

Nonveg

64.5

8

193.3

3

844.5

-

209.8

5

10.8

5

-67.2

6

96.2

51

8.7

5

179.0

24.0

507.0

5

280.3

4

-

%H

eavy

Veg

.

30.0

1

156.7

3

722.0

-

300.9

5

79.8

5

-62.6

1

117.8

91

8.9

4

137.1

4

116.0

831.0

194.8

6

-

Nonveg

24.5

2

193.3

3

844.5

-

209.8

5

10.8

5

-67.2

6

65.2

6

0

139.1

4

24.0

507.0

5

280.3

4

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102

lipids in the adipose tissues of the body. It hasbeen observed and mentioned above that the

cereal intake of the workers was less than theRDA, which may be compensated to some ex-tent by this excess intake of roots and tubers.But the intake was more than 200% excess incase of sedentary workers, which may lead tosome problem if this practice is continued for along period.

Milk:The average intake of milk was 87.04m1to 85.02m1 in case of vegetarian and non.-vege-tarian respectively. Milk consumption wasfound to be deficient in case of vegetarian em-ployees. As milk supplies protein, the intake ofmilk should be more among the vegetarians.Maximum consumption of milk by the employ-

ees is in the form of tea. For most of the non-vegetarians the milk consumption was excess by10.04%. The other source of protein i.e. pulsesintake was also recorded to be very high. Thusthe deficit of milk does not adversely affect thequalities of the diet very much.

Oils and Fats:The average consumption ofoils and fats by the employees was 36.36ml perhalf day. Oils and fats are the concentrated sourceof energy. The excess intake of oils and fats, getsdeposited in the body in the adipose tissues,and makes the person either overweight orobese, which is again responsible to make a per-son susceptible to many diseases. Excess con-sumption of fats and oils recorded in the present

study was in the order of 107.77% among seden-tary vegetarian workers, 81.8% among moderateworkers and 45.4% among heavy workers. Thepractice of frying most of the vegetables is main-ly responsible for the observed excess intake.

Sugar and Jaggery:The average intake of42.53gm of sugar was recorded for the employ-ees. Most of this sugar consumption was in theform of tea. Sugar is the source of readily avail-able calories. The consumption of sugar was alsorecorded very high i.e 183.5% excess among sed-entary workers, 112.65% among moderate work-ers and 54.65% among heavy workers . Reduc-tion in the consumption of this sugar is very

much essential to reduce the calories content ofthe foods.Fruits: The mean intake of fruits by the em-

ployees was 15.9gm per half-day from the can-teen, which was approximately 6.26% excess thanthe recommended. Compared to other food itemsthe excess intake of fruits is negligible.

BRAJA KISHORI MISHRAAND SWAPNA MOHANTY

vegetarians and 166.9gm by the non-vegetarian.It was found that the cereal intake was deficit by

9.04% in case of sedentary vegetarians to 48.64%in heavy working non vegetations (Table-1). Inall the categories the cereal intake was found outto be less, but when other food groups were tak-en into consideration, this deficit was found tobe negligible as the intake of other energy giv-ing foods like roots and tubers and other vege-tables are found out to be in excess of the recom-mended allowances.

Pulses:The mean intake of pulses in half dayby the employees in the canteen was 114.3gm inboth vegetarian and non-vegetarian groups. Thisquantity consumption was found to be veryhigh in comparison to the RDA. It is 226.57% to

315.63% excess incase of sedentary workers,185.75% to 251.69% excess in case of both mod-erate and heavy workers . Pulses are rich in pro-tein and also supply energy equivalent to carbo-hydrates. The excess Intake of protein than therequired is always converted to fat and deposit-ed in the body.

Leafy Vegetables and Other Vegetables:The average consumption of leafy vegetablesfrom the canteen was 162.1gm by the vegetari-ans and 94,4gm by the non-vegetarians, and thequantities were approximately 37.23% (in caseof sedentary vegetarians) excess of the require-ments . Similarly, the intake of other vegetableswas also found to be excess in the range of 88.8%

to 363.4% (from sedentary to heavy worker).Leafy vegetables and other vegetables are al-ways considered as protective and regulatoryfoods. The supply of vitamins, minerals and fi-bers from these are important. Though the in-take was recorded more than the required, it isnot possible to conclude that the supply of vita-mins and minerals is excess, because during thehandling and processing larger quantities of vi-tamins and minerals are generally lost. Moreoverthe water- soluble vitamins and minerals areexcreted from the body through urine.

Roots and Tubers: The mean intake of rootsand tubers by the employees from the canteen in

half-day was 94.69gm by non-vegetarian and114.4gm by vegetarians. It was excess by 89.38%in case of non-vegetarian heavy and moderateworkers to 226.88% excess incase of sedentaryvegetarian workers . Roots and Tubers are al-ways responsible to increase the calorie contentof the foods and excess calorie intake than therequirements are always deposited in the form of Egg, Chicken and Meat: The average in-

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take of egg was 19.28gm and that of chicken andmeat was 46.39gm., which were 28.53% and

209.26% excess than the recommended respec-tively. As in the canteen only half-days intakewas recorded and if we assume that the non-vegetarian employees dont take chicken andmeat in their meals at home then also the ob-served intake was 54.63% excess of the RDA

Nuts and Oilseeds:The intake of nuts andoilseeds was negligible i.e. 3.49gm by the em-ployees in the canteen. Nuts and oilseeds areprescribed for the heavy workers only to com-pensate the extra calorie requirements by them.Though in this case the intake was less but theintake of oil and fats, sugar, roots and tuberswere higher enough to fulfill the higher calorie

requirement.

Nutrient Intake

Table 2 shows the recommended per capitadaily nutrient intake for the different categoriesof workers on the basis of their working condi-tions Their per-capita half-day consumption atthe canteen was shown against the half-daysRecommended Dietary Allowance (percentage ofexcess or deficit).

Energy (in Kcal): The calorie intake was re-corded to be higher in all the three categories ofemployees i.e. sedentary worker, moderate work-ers and heavy workers. In case of the heavy

workers the excess was in between 24.52 % to30.01% where as in case of sedentary workers itwas 95.13% to 103.74 % more.

Protein: The requirement of protein as perthe RDA is 30gm per half day per adult. But theconsumption of protein per half-day by the em-ployees of the INDAL was recorded to be77.62gm in case of vegetarians and 88.17gm incase of non-vegetarians. It is interesting to recordthat the consumption of protein was 156.73%excess in case of vegetarians and 193.33% ex-cess in case of non-vegetarians irrespective ofthe working categories.

Fat: The average consumption of fat in half-

day from the canteen by the employees was82.20gm in case of vegetarian and 94.45gm incase of non-vegetarian which was 722.0% and844.5% excess than the requirement (RDA) invegetarian and non-vegetarian respectively (Ta-ble 2). The intake of fat was extremely high thanthe other nutrients, which needs to be reduced,other wise prolonged intake of this amount of

lipids by the employees may lead to abnormali-ties.

Minerals:The consumption of Iron and cal-cium was taken into consideration and the in-take of these minerals was excess in the employ-ees, who take their food from the canteen.209.85% to 300.95% excess consumption of cal-cium and 10.85% to 79.85% excess consumptionof Iron were recorded in case of non vegetarianto vegetarian employees because of the inclu-sion of foods, which are rich in iron and calcium(Table 2). As the survey was conducted in win-ter, a good quantity of cabbage was included inthe diet, which is a rich source of calcium. Every-day consumption of Idli containing black gramdhal contributes to high calcium intake. The con-

sumption of green peas and beans during winteralso contributes to high iron content of the diet.Vitamins: Excepting the intake of carotene

and Vitamin B12

, all other vitamins (Thiamin, ri-boflavin, Niacin, vitamin B

6, Vitamin C, Folic acid)

intake was recorded to be excess than the re-quirement. The intake of carotene was deficit by62.6% to 67.26% and the intake of Vitamin B

12

was deficit by 32.0% (Table 2).As the loss of thevitamins, through processing and preparation ofthe foods and loss through wastage was not tak-en into consideration, the excess intake of thesewater soluble vitamins is always subject to criti-cism and it is not possible to analyze the exactamount of vitamins present in the foods after it

was processed and prepared. It was observedthat the consumption of all most all the food-stuffs excepting cereals, milk, and nuts and oil-seeds was excess than the RDA. Similarly theconsumption of all the three principal nutrientsi.e. carbohydrate, protein and fat was also re-corded to be very high, which provides a lot ofcalories to the diet. In this connection, it must bementioned that, the consumption from the can-teen accounts for only half of the day. The con-sumption in the other half of the day by the em-ployees (in their homes) was not taken into con-sideration. So if the intake in the other half of theday is of lower in quality and quantities then it

may possible to have a balance in calorie intake.But if the intake in the other part of the day issimilar with that of the canteen, then it will defi-nitely show its effect in the long run.

In this connection, it is essential to mentionthat, the estimation was based on 7 days aver-age consumption of raw foods. Wastages dur-ing processing and cooking of the foods and as

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well as wastage of the cooked foods (left-over)are not taken into consideration. In spite of all

this the intake were recorded to be higher thanthe RDA and thus it is essential to reduce theconsumption of pulses and fats to some extent,Besides, the practice of frying all the vegetablesand other food- stuffs should be minimized toreduce the consumption of oil. The intake of rootsand tubers should also be curtailed, as it unnec-essarily increases the calories consumption. Theconsumption of milk was found to be deficitamong vegetarian therefore, it is essential to in-crease the amount of fresh curds in the meals toovercome the deficit of milk. Vegetables rich incarotene like carrot, Red gram dal, amarantha, andother leaves and like Drumstick leaves, fenugreek

leaves coriander leaves should be included inthe diet to compensate the deficit of carotene inthe diet.

Nutritional Anthropometry

Change in growth is not only an importantand objective manifestation of malnutrition, butalso the first response to nutritional deprivationor excess. Measurement of growth, therefore, forlong has been considered as a valuable tool forthe assessment of nutritional status, Obesity orexcess fatness is the commonest problem of theaffluent and is the nightmare of middle aged man.The prevalence of obesity in our country is high

enough to make it a serious health problem. Instrict terms, the diagnosis of this disorder de-pends on the demonstration of an increasedbody-fat content. However, nutritional anthro-pometry is also commonly used to diagnose theobesity. An excess of 20% above the ideal bodyweight can be termed as obesity. Different typesof nutritional indices are also used to measureobesity in adults.

In case of the workers of the INDAL, the di-etary survey of the foods supplied by the can-teen shows that the intake of calorie, protein andfat, and majority of the vitamin and mineral wasrecorded to be higher than the recommended di-

etary allowances. Though 24~30% excess calo-rie intake was recorded in heavy workers, theintake of protein was recorded to be more thanthree times (156-193% excess) and the intake offat was recorded to be more than eight times (722-844%) of RDA. In view of this, more calorie areobtained from this excess protein and fat thanthe requirement. This excess calorie intake will

definitely lead to over-weight and obesity in thelong run. But diet is not the only factor leading

to obesity and over-weight. There are also otherfactors responsible for this. Thus an attempt hasbeen made to assess the present nutritional sta-tus of the workers of INDAL to observe the con-sequences of this extra calorie intake and alsothe influence of socio-economic and other fac-tors on the body size of the employees based onthe sample survey of 414 employees.

Four different indices were used to assessthe nutritional status of the employees. BodyMass Index (or BMI) calculated as weight /(Height)2 is an age-independent index used pop-ularly for assessment of nutritional status in allage groups. When the BMI of the employees

was calculated 75% of employees were found tobe normal, 18% obese and only 6.5% were suf-fering from different grades of under nutrition(Table 3).

Weight for height is also an age-independentindex, and a good prognostic indicator of malnu-trition. Ideal weight for height was estimated ac-cording to Wirths Standard and then the per-centage of weight for height was classified asper the Waterlows classification. According tothis classification 49% of employees were foundto be normal, 31.41% undernourished and 19.56%obese (Table 4).

When the ideal weight was calculated as perthe Broca Index and then the percentage ofweight was classified, (Waterlows classification)

46.14% were recorded to be normal whereas37.2% were undernourished and 16.6% wereobese (Table 5). The Wriths standard was takeninto consideration for the calculation of percent-age of weight deficit or excess and then it wasclassified as per Sarojini et a1. (1990). As per this57.25% were recorded to be normal and 31.4%undernourished and only 11.35% were observed

Table 3: Prevalence rate of malnutrition accordingto BMI

Grades of malnutrition BMI Values No. %

Grade III under nutrition (16) 1 0.24Grade II under nutrition (16-17) 3 0.72Grade I under nutrition (17-18.5) 23 5.56Low weight normal (18.5-20) 48 11.36Normal (20-25) 265 64.01Obesity grade I (25-30) 68 16.42Obesity grade-II (30) 7 1.69

Total 414 100.00

Body mass index (BMI)= weight in kg/ (height in mt) 2

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Table 6: Prevalence rate of malnutrition accordingto Wriths standard

Grades of Values No. %malnutrition

Severely More than 20% less 38 9.18 under than standard nourishedunder weight Below 10-20% less 92 22.22

than standardNormal Below 0-10% less 237 57.25

than standardOverweight Above 10-20% more 37 8.93

than standardObese More than above 20% 10 2.42

of the standard

Total 414 100.00

Wirths standard: weight for Height: ideal weight in kg=ht. in cm X 0.4= wt. in kg

Percentage of deficit or excess food standard weight =Actual weight- standard weight / standard weight X 100

Table 4: Prevalence rate of malnutrition accordingto weight for height

Grades of malnutrition Values No. %

Severely under nutrition 75 -84 - 90-105-115% 22 5.31

Total 414 100.00

Wirths standard: weight for Height: ideal weight in kg=ht. in cm X 0.4(Waterlows classification) percentage of weight for Ht.= Actual weight/ ideal weight X 100

Table 5: Prevalence rate of malnutrition accordingto weight for height

Grades of malnutrition Values No. %

Severely under nutrition 75 -84 - 90-105-115% 18 4.35

Total 414 100.00

Broca Index= Standard weight = ht. in cm- 100(Waterlows classification) percentage of weight for Ht:= actual weight / standard weight X 100

to be obese (Table 6). The prevalence rate ofunder nutrition varies from 6,5% to 31.41, in the

different indices used, where as prevalence rateof over nutrition varies from 11.35% to 19.56%.

To find out the probable cause of over nutri-tion, three parameters were identified, which havesome contribution, either directly or indirectlytowards over nutrition. These are education, per

capita income and type of work performed. Table7 shows that, lower educated and low incomegroup employees form the major proportion(58.66% and 56%) of the over nourished employ-ees in terms of BMI. This provides some indica-tion on lack of awareness and knowledge on foodand nutrition and balance diet. Employees, un-der light work (sedentary) category (which issupposed to be educated and highly paid) forma low percentage of over nutrition category. Thecomparison of the present observation with oth-er research studies to draw conclusion was not

possible as the number of studies particularly inthese aspects were very limited. But an aware-ness program on food and nutrition, balance dietand impact of nutrition is desirable for these cat-egories of workers to educate them on the vari-ous aspects of food and nutrition, its effect on

Table 7: Grades of malnutrition (BMI) in relation to education, income and type of work

Under nutrition Normal Over nutrition Total(74) (365) (75)

Educat ionMatric or less with ITI 40(40.05) 153(57.73) 44(58.67) 237General college edn. 11(14.86) 53(20.0) 14(18.67) 78P.G. with other qualification 23(31.08) 59(22.27) 17(22.66) 99Per capita Income

< Rs.2000/m 44(59.46) 170(64.16) 42(56.0) 256>=Rs. 2000 Rs. 4000 18(24.32) 57(21.50) 23(30.67) 98>= Rs. 4000 12(16.22) 38(14.34) 10(13.33) 60

Type of WorkHeavy 27(36.49) 86(32.45) 29(38.67) 142Medium 40(54.05) 149(56.23) 30(40.0) 219Light 7(0.09) 30(11.32) 16(21.33) 53

Figures in the parenthesis indicates percentage

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prevalence of obesity and on the problems as-sociated with obesity.

CONCLUSION

Because of the dearth of research on the foodand nutrition intake and nutritional status of theindustrial workers, comparison of the presentobservation with other similar findings was notpossible. However in view of the above resultsand discussion some recommendations are sug-gested which may be used as the tips for im-proving the quality of food supplied by the can-teen.

The intake of pulses, roots and tubers, fatsand oils should be reduced to decrease the calo-

rific value of the diet, supplied by the canteen.Some fresh fruits, fibrous vegetables, and someraw vegetables may be included, in the diet, es-pecially in the form of salads to provide bulk andto reduce the caloric content of the diet .Theamount of fresh curd should be increased in thediet of vegetarians. Vegetables rich in Beta-caro-tene like carrot, papaya, different green leaves(leaves of radish, carrot, onions etc.) should beincluded in the diet. It is very much essential tofollow the method of cooking in which the use ofoil is less, i.e. boiling, steaming, stewing, saute-ing, braising, roasting, grilling and as well as pres-sure cooking. The common practice of deep fatfrying of most of the food items should be avoid-

ed. To enhance the qualities of the diet, it is es-sential to include different types of cereals likerice, wheat, jowar, bajra, ragi etc in the menu.Similarly different types of dals (legumes) alsoshould be included in the menu. A menu consist-ing of combination of foods increases the nutri-tive value and adds variety to the diet. Germina-tion and fermentation enhances the nutritive valueof foods without any additional cost. Thussprouted grains and legumes should be includ-ed in the meal, which should be eaten raw withsalt and lemon juice. Fermented mixture of le-gumes and rice is commonly used (preparationof idli) in the canteen. Some other fermented prod-

ucts may be included. The sanitary and hygienicconditions of kitchens and dining area may beimproved considerably as well as the personalhygiene of personnel handling the food.

Diet counseling should be imparted individ-ually to the workers with the help of visual aidslike charts, pamphlets and diet sheets on conse-quences of over-eating, danger of obesity, prin-

ciples and methods of weight control, importanceof dietary modification with special reference to

energy balance, quantity and quality of fats tobe used and inclusion of liberal amount of fi-brous foods should be stressed. Approaches forimprovement of health and nutritional status,food and nutrition knowledge of the workers arealso recommended. Efforts should be taken toeducate the workers on fundamentals of nutri-tion emphasizing role of good nutrition in im-proving work capacity. Mass education effortsto encourage choice of low cost nutritious foods,better health care education and discourage useof alcohol are also suggested.

ACKNOWLEDGEMENTS

The authors are thankful to Indian Alumini-um Company, Hirakud Smelter, Hirakud for pro-viding financial and logistic support to under-take the work in their premises.

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