e-journal

Nutritional status and effect of seaweed chocolate on anemic adolescent girls

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study was carried out to study the nutritional status, develop a product incorporating seaweed and assess its impact on anemic adolescentgirls. Five hundred adolescent girls in the age group of 15–18 years were selected from a women’s college at Kilakarai, Tamil Nadu, India asthe target group to find the prevalence of anemia. Among the 500 subjects 100 with a hemoglobin level of 7–9 g/dL (moderate anemia) wereselected by purposive sampling technique for supplementation. Seaweed incorporated chocolate was formulated, standardized, tested for consumeracceptability and in vitro iron bioavailability and supplemented to the selected subjects. The result of the study indicates that seaweed chocolatedeveloped obtained the highest score for overall acceptability, 56 mg of iron/100 g and 11.80 mg of bioavailable iron. The results were found tobe promising as there was a significant increase in hemoglobin, TIBC, MCH, MCV, serum iron and serum ferritin levels in the selected subjects.Seaweeds are a less consumed natural resource but abundantly available in the coastal areas of India as they are rich source of nutrients and canbe used as an effective therapeutic and nutrient adjunct.

Keywords: Adolescent; Iron deficiency; Anemia; Green seaweed; Bioavailability1

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2015

Deskripsi Fisik

Food Science and Human Wellness 4 (2015) 28–34

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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