31th National Children’s Science Congress 2023

Coordinated by Tamilnadu Science Forum

State: Tamilnadu District: Coimbatore

Sub theme:

Fostering health, nutrition and well-being

Project Title

Study of Nutritional deficiency in the community and means to overcome

Team member 1: Harshitha.S

Team member 2: PonPadmaliga.M

Guide Teacher: Ms. Dhanalakshmi B

SBOA Matric & Hr. Sec. School

Chokkampudur, Coimbatore-641039

Phone: 0422-24702143

Email id: sboacbe@gmail.com

 INDEX

SI NO CONTENT
1 Abstract
2 Introduction
3 Review of literature
4 Objectives of the study
5 Research methodology
6 Results
7 Conclusion
8 Reference
1. Abstract:
Nutritional Deficiencies is an inadequate supply of essential nutrients in the diet which results in
malnutrition or disease. Nutritional deficiencies can lead to a variety of health problems, such as
problems of digestion, skin problems, stunted or defective bone growth, and even dementia.
Nutrition deficiency can cause when body can’t absorb and process the nutrients once they have
eaten. Most of the nutritional deficiency disease caused by lack of protein vitamins, minerals,
carbohydrates and fats. These 5 groups contain 50 nutritional items which is necessary for good
health and growth. Malnutrition is one of the disease and main cause of early death which results
from a prolonged nutrition deficiency. This can result from anorexia nervosa also. It comprises
both over nutrition and under nutrition. Under nutrition is depletion of energy in the body. Many
diseases like Kwashiorkor, Marasmus, Xerophthalmia, Nutritional anemia, Endemic goiter are
associated with nutritional deficiency. Malnutrition is primarily due to an inadequate intake to
food and infection (diarrhea, measles, intestinal worms and respiratory infections).
2. Introduction:
Nutrition is the source of energy that is required to carry out all the processes of human body. A
balanced diet is a combination of both macro- and micronutrients. "Nutritional inadequacy"
involves an intake of nutrients that is lower than the estimated average requirement, whereas
"nutritional deficiency" consists of severely reduced levels of one or more nutrients, making the
body unable to normally perform its functions and thus leading to an increased risk of several
diseases like cancer, diabetes, and heart disease. Malnutrition could be caused by environmental
factors, like food scarcity, as well as disease conditions, like anorexia nervosa, fasting,
swallowing inability, persistent vomiting, impaired digestion, intestinal malabsorption, or other
chronic diseases. Nutritional biomarkers - like serum or plasma levels of nutrients such as folate,
vitamin C, B vitamins, vitamin D, selenium, copper, zinc - could be used for the evaluation of
nutrient intake and dietary exposure. Macronutrients deficiencies could cause kwashiorkor,
marasmus, ketosis, growth retardation, wound healing, and increased infection susceptibility,
whereas micronutrient - like iron, folate, zinc, iodine, and vitamin A - deficiencies lead to
intellectual impairment, poor growth, perinatal complications, degenerative diseases associated
with aging and higher morbidity and mortality. Preventing macro- and micronutrient deficiency
is crucial and this could be achieved through supplementation and food-based approaches.
2.1.What are Nutrients?

“Nutrients are the compounds in food that provide us with energy that facilitates repair and
growth and helps to carry out different life processes.”

Not all nutrients provide energy but are necessary for some form or the other. These nutrients are
divided into two categories:

Macronutrients: which are required by the body in large amount?

Micronutrients: which are required by the body in small amounts.

Types of Nutrients

In general, there are two types of nutrients:

 Macronutrients
 Micronutrients
Above nutrients could be obtained from the environment. Macronutrients provide energy to a
living being for the function of the metabolic system. They provide massive energy has it is
converted used to obtain energy. Macronutrients include fats, proteins, and carbohydrates.

Micronutrient provides essential components for metabolism to be carried out. They also build
and repair damaged tissues in order to control the body process. Micronutrients include calcium,
iron, vitamins, iron, minerals and vitamin.

2.2.Important Nutrients in Food

There are several nutrients that cannot be synthesized by the body and have to be taken
externally through food. These are vital for the proper functioning of the body. The important
nutrients and their functions include are mentioned below:

2.2.1. Carbohydrates

It is one of the main sources of energy for human beings. It comprises of three types of
carbohydrates and they include fibre, sugar, and starch. They are usually low calories and thus
help in maintaining a healthy diet.
2.2.2. Protein

They are made of amino acids. We can obtain protein in foods such as nuts, lentils, beef, rice,
chicken, beef etc.

2.2.3. Fats

It is one of the most important sources of calories. One gram of fat consists of 9 calories. It is
almost twice of calories that we get from carbohydrates and proteins. Fat is usually found in
foods that we use in cooking, as spreads on bread and it also found in snacks, pastries.
2.3.MACRO NUTRIENTS AND MICRO NUTRIENTS:

2.4. Functions of Nutrients

The important functions of nutrients include:

1. They are the main source of energy for the body.

2. They help in building and repairing body tissues.
3. Increases the absorption of fat-soluble vitamins.
4. Helps in the synthesis of collagen.
5. Provides proper structure to the blood vessels, bones and ligaments.
6. They also help in maintaining the homeostasis of the body.
What are nutritional deficiencies?
When the diet is inadequate in one or more nutrients, deficiencies occur

2.5. Typical deficiency symptoms appear after prolonged deficiency of the nutrient.

• Some nutrients like Vitamins A and D are stored in the body. If stores are good, deficiency
symptoms appear gradually.

• Vitamins C and B-complex are water soluble and excess intake is excreted by the body.
Deficiency symptoms appear in a few days.
2.5.1. Tips for Avoiding Nutritional Deficiencies

The best way to avoid nutritional deficiencies is by eating a well-balanced diet. Focus on the
following foods to help boost vitamin and mineral intake:

 Green, leafy vegetables

 Orange and red produce
 Nuts and seeds
 Beans
 Whole grains
 Fatty fish
 Egg yolks
 Low-fat dairy products

Some people may also require daily supplements to meet their nutritional needs. For example,
it’s recommended that pregnant women consume extra folic acid to make sure they receive
enough folate to handle the increased need. Patients who complete bariatric surgery also usually
require daily supplements. Work with a doctor or nutritionist post-surgery to determine your
supplement needs.
2.6. Tamil Nadu People Lifestyle

2.6.1. Quality of lifestyle in Tamil Nadu

Tamils are said to be religious and observe rituals and sacred performances on festivals that are
celebrated with pomp and grander throughout the year. Contrary to the political rhetoric of
rationalism, families in Tamil Nadu believe much in destiny and lay emphasis on sound
education with hard work to progress in life.
2.6.2. Tamil Nadu Traditional Food Habits

Tamil Nadu Traditional Food Habits Both vegetarian and non-vegetarian dishes are common in
the menu of a Tamil's family with rice being the main course. Usually, food is served in a long,
broad plantain leaf that has medicinal properties.The vegetables have plenty of fibres, protein
and vitamin that nourish the body. On the selection of rice, a household prefers raw rice (Ponni
variety) for daily consumption. However, the modern day couples due to shortage of time go out
to hotels for dining and try something fashionable like Chinese, Italian or Continental.

The traditional authentic food, organized with close-by fixings and direct cooking procedures are
known to have incredible dietary advantage. Regardless they have been neglected and are known
to outline negligible idea of our step by step utilization. Along these lines it is basic to get
prologue to these fundamental. The all around valuable of sustenance usage is for the nutritive
regard. Therefore with extended access to contrasting sustenance things it is imperative to
perceive the enhancements of the sustenance we use likewise, keep up a reasonable eating
routine. Traditional nourishment is foods that were expended from the beginning of time before
the modernization and industrialization of the sustenance supply. These foods are not just free
from added substances, synthetics and a significant number of the things we find in sustenance
today, yet they were particularly feeding.The meals subculture and traditions of Tamil Nadu has
been formed by means of its long history, unique Geography, and substantially motivated by way
of the different rulers, vacationers and associates .food is an important part of Tamil culture,
playing a position in normal existence in addition to in festivals.
3. Review of literature:

3.1. Mariya Amin Quriesh(2016) A community-based study on knowledge of diabetes mellitus

among adults in a rural population of Kerala.

3.2. Sanjo.T (2019) An Impact of Junk Foods Among Yougesters.

3.3. Sunita Mishra (2014) Fast food costs relatively little and tastes good, but the negative effects
on physical health last much longer than these immediate concerns[7]. With the high-calorie
meals come more fat, cholesterol, salt and sugar and therefore fewer vitamins, minerals and other
nutrients than in healthier foods[8-16].
3.4. Anderson and Butcher (2006), who use national data on adolescents aged 14–20 years to
examine whether various school food policies influence BMI (based on self-reported height and
weight data) [17-24].

4. Objectives of the study

 To study the nutritional deficiencies of the community.

 To study how the change in life style causes nutritional deficiencies
 To study how the men and women in the community affected by nutritional deficiencies

5. Research methodology

For this study the respondents are collected from chokkampudur, coimbatore. The data was
collected through survey method. After describing different aspects of questionnaire, request to
respondent to the questionnaire. Questionnaire contained close ended questions.

The subject provided with nutrient deficiency risk questionnaire. The experimenter instructed
the subject as follows

 There are three categories in the questionnaire BMI, GENERAL NUTRIENTS AND
VITAMIN & MINERALS INTAKE
 In BMI: Height(cm) and Weight(kg) of the subject is noted

5.1. BMI CALCULATION:

BMI= (weight in kg ) / (height in m2 )

 BMI RANGE:

5.2. In GENERAL NUTRIENTS (macro nutrients): there are 4 questions each question
have four options i.e., all the time, often, sometimes, not at all. According to the answer
of the subject marks are allotted and percentage provided.
5.3.In VITAMIN & MINERALS INTAKE: there are 5 questions each question have four
options i.e., all the time, often, sometimes, not at all. According to the answer of the
subject marks are allotted and percentage provided.

Marks Range
≤ 10 Poor
11 - 40 Average
41 - 70 Normal
71 -100 Good
6. Result:

6.1. BMI STUDY:

 Average BMI range of men in Chokkampudur community is 24.5 which is

normal
 Average BMI range of men in Chokkampudur community is 21.18 which is
normal

30

25

20

15 BMI OF WOMEN
BMI OF MEN
10

0
BMI OF MEN BMI OF
WOMEN
6.2. GENERAL NUTRIENTS:
 Average intake of general nutrients (macro nutrients) of men in Chokkampudur is
79% which is GOOD.
 Average intake of general nutrients (macro nutrients) of men in Chokkampudur is
64% which is NORMAL.

90

80

70

60

50
GENERAL NUTRIENTS IN
40 WOMEN

30 GENERAL NUTRIENTS IN MEN

20

10

0
GENERAL GENERAL
NUTRIENTS IN NUTRIENTS IN
MEN WOMEN
6.3. VITAMIN & MINERALS INTAKE:
 Average intake of vitamin and minerals intake of men in Chokkampudur is 67%
which is NORMAL.
 Average intake of vitamin and minerals intake of women in Chokkampudur is
71% which is GOOD.

80

70

60

50

40 VITAMINS & MINERALS INTAKE

OF WOMEN
30
VITAMINS & MINERALS INTAKE
20 OF MEN

10

0
VITAMINS & VITAMINS &
MINERALS MINERALS
INTAKE OF INTAKE OF
MEN WOMEN
6.4.OVERALL STUDY
90

80

70

60

50
MEN
40
WOMEN
30

20

10

0
BMI GENERAL VITAMINS &
NUTRIENTS MINERALS
7. Conclusion
The heart of every community is its people. Even though food companies market many
foods and beverages as “healthy,” some may not be nutritious choices. Many of these
foods are packed with added sugar and other ingredients that may negatively affect your
overall health. Plus, many foods marketed as “healthier” options are much more
expensive than other products. This is why it’s important to always read the label to
investigate the nutrition facts and ingredients of food products, including those marketed
as “healthy.” And, in general, try to stick mostly to whole, nutrient-dense foods.
8. REFERENCE
 Bowman, S.A., Gortmaker, S.L., Ebbeling, C.B., Pereira, M.A. and Ludwig, D.S., 2004.
Effects of fast-food consumption on energy intake and diet quality among children in a
national household survey. Pediatrics, 113(1), pp.112-118.
 Kurian, B., Qurieshi, M.A., Ganesh, R. and Leelamoni, K., 2016. A community-based study
on knowledge of diabetes mellitus among adults in a rural population of Kerala. Int J Non-
Commun Dis, 1(2), pp.59-64.
 Nawaz, A., Kiran, J., Zafar, A., Alam, S., Bashir, M.A., Batool, M., Atta, S., Noreen, M., Ali,
M.Y., Samiullah, K. and Yasin, R., 2023. A study on causes and community response
regarding diabetes as a community disease of southern Punjab Pakistan. Journal of King
Saud University-Science, 35(3), p.102519.
 Jen, M. and Yan, A.C., 2010. Syndromes associated with nutritional deficiency and
excess. Clinics in dermatology, 28(6), pp.669-685.
 Goldberg, L.J. and Lenzy, Y., 2010. Nutrition and hair. Clinics in dermatology, 28(4), pp.412-
419.
 Pala, E., Erguven, M., Guven, S., Erdogan, M. and Balta, T., 2010. Psychomotor
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 Hall, A., Hewitt, G., Tuffrey, V. and De Silva, N., 2008. A review and meta‐analysis of the
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 Uauy, R., Kain, J., Mericq, V., Rojas, J. and Corvalán, C., 2008. Nutrition, child growth, and
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