Consumption pattern of carotene rich foods and development of a year calendar.
- Author:
P Devadas RAJAMMAL
1
;
U CHANDRASEKHAR
;
S PREMAKUMARI
;
R SAISHREE
Author Information
1. Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore, India.
- Publication Type:Journal Article
- MeSH:
Amaranthus;
Eating;
physiology;
Feeding Behavior;
Food Analysis;
Hot Temperature;
Humans;
India;
Nutrition Surveys;
Seasons;
Urban Health;
Vitamin A Deficiency;
diet therapy;
beta Carotene;
analysis
- From:
Biomedical and Environmental Sciences
1996;9(2-3):213-222
- CountryChina
- Language:English
-
Abstract:
Consumption pattern of beta carotene rich foods from 500 households of Coimbatore district was elicited. Through market surveys in four seasons namely: summer, south-west monsoon, north-east monsoon and winter, a year calendar of beta carotene rich foods was developed. The total and beta carotene contents of five commonly consumed beta carotene rich foods both in raw and cooked states were determined. Results indicated that greens were mainly purchased from market and consumed 2-3 times per week. Cooking loss was maximum in boiling and minimum in shallow fat frying. Curry leaves (Murraya koenigii), amaranth tender (Amaranthus gangeticus), agathi (Sesbania grandiflora), and ponnanganni (Alternanthera sessilis) were the carotene rich foods available round the year. Cost of most greens was highest in summer and lowest in north-east monsoon. Within a cost of 13-14 ps in summer, 4-10 ps in south-west monsoon and north-west monsoon and 4-12 ps in winter season, the entire day's requirement of beta carotene (2400 micrograms) could be obtained in the form of agathi/amaranth throughout the year: in the form of drumstick leaves and mint in south-west monsoon; as curry leaves and coriander leaves in winter and as agathi, paruppukeerai and amaranth in summer. From this year calendar, according to seasonal availability and cost, low-cost high carotene foods can be selected and used for increasing the beta carotene intake in the intervention programmes and in the community.
