None listed
Conditions
Interventions
Intervention1: Iron Cookware Distribution and BCC: Participants in the intervention group will receive standardized iron cookware for daily use. A set of iron cookware will include
Iron Kadhai (Wok
Anemia Prevention & Management and Sustained Behaviours Change
Control Intervention1: Aluminum Cooking Pots: Aluminum Cooking Pots Participants in the control group will use aluminum pots for dail
Sponsors
Government Medical College Akola
Eligibility
Inclusion criteria
Inclusion criteria: 1.Women of reproductive age (18 45 years). 2.Non-pregnant and non-lactating at the time of enrolment. 3.Residing in the study area for the duration of the intervention. 4.Willing to cook regularly at home and use the provided iron utensils. 5.No diagnosed anemia treatment (iron supplementation or IV iron therapy) in the past 3 months. 6.Agreeing to participate and provide informed consent for data collection (biochemical assessments, food diaries, and interviews).
Exclusion criteria
Exclusion criteria: 1.Pregnant or lactating women at the time of enrolment. 2.Women with chronic illnesses (e.g., kidney disease, inflammatory disorders) affecting iron metabolism. 3.Those with diagnosed or known cases hematological disorders (e.g., thalassemia, sickle cell anemia) based on hematological investigation like CBC. 4.Participants who are already using iron cookware regularly before the study. 5.Severe dietary restrictions (e.g., vegan diets or food aversions preventing them from consuming iron-rich foods). 6.Women who are on iron supplements or medications that interfere with iron absorption (e.g., proton pump inhibitors, certain antibiotics). 7.Plans to relocate from the study area during the intervention period.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| 1.Hemoglobin (Hb) levels (g/dL) Measured using a validated haematology analyser to assess changes in anemia status. 2.Serum Ferritin (ng/mL) Indicator of iron stores, measured using an immunoassay. 3.Serum Iron ( g/dL) Assessed via colorimetric or spectrophotometric methods. 4.Transferrin Saturation (TSAT, %) Calculated as (Serum Iron / Total Iron Binding Capacity) 100. 5.Total Iron Binding Capacity (TIBC, g/dL) Measured to assess iron transport capacity. 6.C-Reactive Protein (CRP, mg/L) To control for inflammation, which can affect iron markers. 7.Erythrocyte Protoporphyrin ( g/dL RBC) Reflecting iron-deficient erythropoiesis. 8.Mean Corpuscular Volume (MCV, fL) To evaluate red blood cell morphology and iron-deficiency anemia. Timepoint: 12 months | — |
Secondary
| Measure | Time frame |
|---|---|
| 1. Dietary Iron Intake (mg/day) Assessed through 24-hour dietary recalls at baseline, midline, and endline. 2. Adherence to Iron Pot Usage (%) Based on food diaries and spot checks. 3. Barriers and facilitators for using the iron pot for cooking food at the household level - this will be assessed through FGDs. Timepoint: 12 months | — |
Countries
India
Contacts
Public ContactDr Umesh Kawalkar
Government Medical College Akola
Outcome results
None listed