# Effectiveness of Local Mother's Kitchen Recipe Talks in Reducing the Burden of Anemia Among Children Under Five, Adolescents, Pregnant Women, and Lactating Mothers in Guntur District, India: A Community-Based Intervention Trial

## TL;DR

A community-based program using local recipes and nutrition education improved anemia and nutrition in vulnerable groups in India.

## Contribution

A culturally tailored, community-driven intervention using local recipes to combat anemia is evaluated for effectiveness.

## Key findings

- Children under five showed significant reductions in stunting, underweight, and wasting.
- Hemoglobin levels increased among children under five and primary school children who attended more sessions.
- The intervention improved nutritional outcomes without relying on pharmacological supplements.

## Abstract

Background

Iron deficiency anemia remains a significant public health concern, particularly among vulnerable groups such as children under five, adolescents, pregnant women, and lactating mothers in low- and middle-income countries. Sustainable, community-driven dietary interventions leveraging locally available foods could provide a culturally acceptable alternative.

Objective

This study assesses the effectiveness of a community-based intervention that incorporates local mother's kitchen recipes and nutrition education talks in enhancing hemoglobin and dietary iron intake levels among targeted groups in the Guntur District, India.

Materials and methods

A one-year community-based intervention trial was conducted in two randomly selected villages, with one village as the intervention arm and the other as the control. A total of 504 participants were enrolled, including children under five, primary school children, and adolescents. The intervention included hands-on cooking sessions that promoted iron-rich, locally available recipes, as well as structured educational talks. Hemoglobin, dietary iron levels, and anthropometric measurements were assessed at baseline and at the post-intervention time point. Data analysis involved difference-in-difference analysis and McNemar tests to assess changes in key parameters.

Results

Participants who attended more than six sessions demonstrated an increase in hemoglobin levels, particularly among children under five (β = 0.70, 95% CI: -0.24 to 1.60) and primary school children (β = 0.40, 95% CI: -0.74 to 1.54). Significant reductions in stunting (92% to 7.7%), underweight, and wasting were observed in children under five. While some reproductive-age women showed declining dietary iron levels, hemoglobin levels improved.

Conclusion

The mother's kitchen model fosters sustainable dietary modifications, improving anemia status and nutritional outcomes beyond pharmacological supplementation.