Improving Nutritional Value of Diet by Introducing Diet Diversity Through Local Nutritional Solution in Rural Households

Abstract

newline The agriculture scenario of Uttar Pradesh state is very well, and the farmers have growing many types of crops in their fertile land. After that, the households of Uttar Pradesh state have to use a less diverse diet due to less knowledge about nutrition and diet. Therefore, this is important to provide an intervention to encourage a diverse diet to improve the nutritional value diet. The core objective of this research was to encourage a diverse diet through Local Nutritional Solutions for improvement in the nutritive value of the diet. Mixed Methods research design was applied to carry out the research. The study has been done in five stages (I) Selection of population and sample, (II) Situation analysis, (III) Preparation of intervention, (IV) Implementation of intervention, and (V) Evaluation of intervention. newlineThe 491 individuals selected from 128 rural households (randomly selected) of Banda and Kannauj district of Uttar Pradesh state, selected households were randomly divided into two groups from each village; one is controlled, another one is intervention. Eleven implements have been prepared after situation analysis to meet the defined goals, collectively named Local Nutritional Solution with three aspects (1) Promoting the beneficial prevalence aspects (2) Introducing new aspects (3) Maintaining the stability of the aspects proved to be helpful. The prepared implements were implemented through the poster, video, chart, flipbook, demonstration, and counseling at the groups or individual level. newlineThe dietary diversity score was determined a total of five times, with significant differences. The p-value was 0.021 of household dietary diversity score and lt0.001 of individual dietary diversity score. Due to the improvement in the individual dietary diversity Score, the intake of micronutrients was improved, there were significant differences were found in eleven micronutrients out of thirteen. There was no significant difference between intervention and control groups for any of the three energy-giving macronutrients. Many kinds of factors (food myths, lack of knowledge and awareness, less diverse cooking patterns, food availability, and accessibility) were hindering the use of food variety, therefore an attempt was made to remove obstacles from this research. newline