CORRELATION BETWEEN TOTAL CHOLESTEROL AND BM

BMI Category Total Cholesterol Level Total Chi square value Desirable Borderline High

Under weight 35 100% 0 0 0 0 35 100% 288* Normal 200 79.7% 46 18.3% 5 2% 251 100% Overweight 25 13.8% 54 29.8% 102 56.4% 181 100% Obese 1 3% 8 24.2% 24 72.7% 33 100% Total 261 52.2% 108 21.6% 131 26.2% 500 100% 0.0 50.0 100.0 150.0 200.0 250.0 209.5 174.1 T ot al C h ol e st e r ol No Exercise Has Exercise

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CONCLUSION

Sedentary life styles, diet rich in saturated fats and physical inactivity will increase the risk of hypercholesterolemia.

REFERENCES

1. Fuster V and Kelly BB 2010. Promoting Cardiovascular Health in the Developing World: A Critical Challenge to Achieve Global Health, Washginton, DC: National Academies Press.

2. Aslesh.O.P1., Jayasree.A.K., Usha. K., Venugopalan.A.K., Binoo Divakaran.,

Mayamol.T.K., Sunil.C.B., MinimoL.K.J., Shalini.K., Mallar.G.B and Mubarack Sani.T.P,2016. Prevalence of hypercholesterolaemia among adults aged over 30 years in a rural area of north Kerala, India: a cross-sectional study, WHO South-East Asia Journal of Public Health , 5 (1), 70-75.

3. Mathew, 2009.The economic implication of non communicable diseases in India, Medical journal,vol.20, P.p:678.

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A s i a n J o u r n a l o f

M u l t i d i m e n s i o n a l

R e s e a r c h

( A J M R )

UGC A PPRO VED JO URN AL

FOOD HABITS AND IMPACT OF NUTRITION EDUCATION AMONG

CONSTRUCTION WORKERS

C.Padmavathi*; K.Prathisha**

*Associate Professor, **PG Scholar,

Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and

Higher Education for Women, Coimbatore, INDIA.

_________________________________________________________________

Every living thing needs food to survive. In order to maintain good health, pure nutrition is a must. Each and every occupation is associated with specific health hazards and this call for different priorities and occupational health services. There are numerous occupations in the industrial sectors; one of the most hazardous industries is the construction industry, where it provides much needed work opportunities for some of the poorest and most marginalized sections of the society. The key factors in improving health outcomes are to consult and collaborate with workers to identify the problems and suggest solution to overcome the health barriers. In the present study, the awareness on health and nutrition among construction workers is very less, so it is important to educate them to make changes in their life style practices and dietary pattern. Awareness about nutrition and health can be created by imparting nutrition education. The area chosen for the study was Thadakkam (panchayat) at Coimbatore district. For the present study 150 families were selected by random sampling who showed interest and willingness to take part in the study. Both male and female belonging to the age group of 20 to 60 years were selected for the study by purposive sampling technique. Dietary details were collected; haemoglobin level was estimated existing knowledge on nutrition was collected. All the nutrients were increased slightly except the calories and the fat. There was a slight difference in the intake of fat and calories, but no significant difference. Haemoglobin level for males subsample was increased from 9.5 to 10.2mg/dl after imparting nutrition education in females from 9.6 to 10.1 and was statistically significant at five percent level. The nutrition education scores for males subsample was increased from 10.86 to 22.6 and for

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females increased from 9.53 to 21.8 after imparting nutrition education and statistically significant at five percent level.

KEYWORDS: Dietary pattern, Health, Construction workers, nutrition education.

______________________________________________________________________________

INTRODUCTION

―Good health requires provision of health care for prevention and treatment of disease and injury, good nutrition and a safe environment. The health of population has many links with other sectors such as economic, education, water and sanitation and gender‖1

. There are many different nutrients that need to be consumed in order to maintain good health. Even if a single micronutrient is missing or is in short supply, it can cause serious implications for the functioning of the entire body2. Now-a-days progress in technological development and industrialization, created changes in food habits and lifestyle, leading to health problems. The health problems that are parallel to economic development are largely those of chronic diseases like cardiovascular, hypertension, diabetes mellitus and cancer. Workers in the construction industry are at a significantly greater risk of health problems than workers in other industries, potentially leading to the development of chronic diseases, increased rate of injury and psychological distress3. The key factors in improving health outcomes are to consult and collaborate with workers to identify the problems and suggestsolution to overcome the health barriers. Work places should aim to implement programmes and service that ensure all workers can get involved, access support and make changes to their lifestyle, nutrition and dietary practices4. The main goals of nutrition education is, to help a person to make and maintain dietary changes, to formulate a healthy eating programmes, to improve their general health and wellbeing, to offer the individual for personal change and to work towards a sustainable healthier future using diet tips, body composition analysis and health coaching. The nutrition education is not simply to change nutrition habits formed generation ago but also to prevent acquisition of other irrational attitudes towards nutrition. Hence the present study was planned to collect information on dietary pattern, ascertain their existing nutrition knowledge, impart and study the impact of nutrition education5.

METHODOLOGY

The area chosen for the study was Thadakkam (panchayat) at Coimbatore district. For the present study 150 families were selected by random sampling who showed interest and willingness to take part in the study. Both male and female belonging to the age group of 20 to 60 years were selected for the study by purposive sampling technique. Interview schedule with questions on their socio-economic background, lifestyle practices, general health information was adopted by the researcher for the current study.

Information on their psychological stress was also collected. For all the subjects (300) the haemoglobin estimation was done. Twenty four hours recall survey was carried out for 3 consecutive days for a sub sample of 15 subjects each of both the sex. A questionnaire on knowledge, Attitude, practice, was framed and distributed to the sub-samples in order to assess their existing nutritional knowledge and the scores were awarded. Based on their existing nutrition knowledge, imparting nutrition education programme was planned.Twice in a week for durationof 2 hours for 29days at a common place called Vivekananda social clubthe nutrition education was imparted to the selectedsub sample of 15 subjects each of both the sex.

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At the culmination of the nutrition education programme the same questionnaire related to their nutritional knowledge was again distributed and assessed the impact of nutrition education programme by awarding the scores. Similarly before and after imparting nutrition education their anthropometric measurements were measured, haemoglobin level was estimated, and their mean food nutrients intake was also calculated to find out the impact.

RESULTS

A. Socio-economic Status and Lifestyle Practices of the Selected Subjects Age Distribution

TABLE 1: DISTRIBUTION OF THE SELECTED CONSTRUCTION WORKERS ACCORDING