An Interventional Study on Sensory Evaluation and Analysis of Nutri-balls and its Impact on Haemoglobin Level of Adolescent Girls

The proposed study will be conducted in four phases.

1. At first, Nutri-balls will be prepared by mixing rice flakes and jaggery in two different proportions. Sensory evaluation of the two variations will be done by panel members.
2. The most acceptable variation obtained through the sensory evaluation process will be selected for interventional purpose and analysed for its nutrient content.
3. In the next step, data from adolescent girls regarding their haemoglobin level, clinical signs and symptoms, dietary intake, and other associated factors will be collected. Collected data will be analysed and grading of anaemia will be done as per WHO. Moderately and severely anaemic girls but not less than 5g/dl will be selected for interventional purpose and divided into two groups that are trial and control group. Girls of trial group will be provided 2 Nutri-balls(100g approximately) per day for 3 months.
4. After 3 months, reassessment of haemoglobin level, clinical signs and symptoms, dietary intake of the girls of trial group and control group will be performed.