PREPARATION ANDEVALUATION OF SOME SNACKS FOR PREGNANT WOMEN

Abstract

This study has been conducted to investigate the nutritional and health status of the pregnant women and evaluate of women's practices during pregnancy. Also, we evaluate the dietary intake for 24- hours recall before interview using a spica! design questioninare. The sample content of 200 pregnant women were chosen randomly from Embaba city and Helwan City in Egypt (100 pregnant women in each area). Also, this study was carried out to prepare some of snacks which were supplemented by some local raw materials which had high nutritive value for pregnant women. The chemical composition and organoleptic tests were analyzed for the snacks product. After that, the albino pregnant rats were fed by this snacks. Also, the blood was analyzed on I O'h and 19'h days of the pregnancy period when the pregnant rats were killed. All the results were treated statistically. The results indicated that most of the pregnant women of the study groups were under 30 years old, the married period were (1-5), the pregnant women were being the follow up in the first trimester. Also, they most of the pregnant women had a baby for 2 or 3 times and prefer attendance of education programs. There is a high significant difference in the blood hemoglobin between study groups (P<O.Ol). Moreover, the most of pregnant women in the study group were intake about two- third percent of DRI, 1998 for Fe and Ca. The results indicated that there are a high significant correlation between the women's education and the most of the studied variahks in both study groups. While. there is a high significant correlation between the blood pressure and each of the vitamin A intake, vitamin Bintakt:, iron intake and (Opper intakt: (P<0.05) for the pregnant women in Embaba city only. Also, the replaced part of wheat flour by the milk powder, some soy products and wheat germ increased the protein content. And replaced (10%) with dried carrot or dried pumpkin increased the-carotene in the products. The addition (10%) of the dried carrot or dried pumpkin increased the serum glucose, globulin, total lipid and total triglycerides and decreased the serum albumin and total cholesterol on IO'h day of the pregnancy period rats.

While, the addition of the dried carrot or dried pumpkin increased the serum globulin, total lipid, total triglycerides and decreased the serum glucose and albumin on 19'h day of the pregnancy period rats. Also, the addition of dried carrot or dried pumpkin increased the maternal liver for each protein , cholesterol, P, Ca and Mg content when compared with the control formula.