Published Paper Details:

Awareness about the nutrient content of vegetables is very less especially in the rural areas where they are grown abundantly. These vegetables have a short shelf life, however by means of dehydration, they can be preserved and made available in off-season thus providing important minerals and vitamins to population groups throughout the year. In view of this, the present study was undertaken with the objective to produce a video film on products developed from dehydrated vegetables i.e. spinach and carrot. Its impact on rural women was then studied. Rural women between the age of 18-35 years were selected from two villages of lucknow district namely Mohanlalganj (n=40) as experimental group and Sisandi (n=40) as control group. The film entitled �Nirjalikrit palak avam gajar se bane paushtik alpahar� was produced for nutrition education showing the importance of vegetables, their dehydration and product formulation to combat micronutrient deficiencies. Video film was shown only to the experimental group first; without discussion and then with discussion. Results showed that before nutrition education, majority of the respondents (?90%) were in low knowledge category in both the groups. When the experimental group was exposed to video film, their knowledge level rose and majority of the respondents obtained medium score (67.5%) and when the same group was exposed to video film followed by discussion, their mean knowledge score further increased to 83.10 percent. Whereas there was no improvement in the knowledge scores of control group. The difference in the pre and post exposure knowledge scores (70.68 %) of experimental group was found to be highly significant (P?.01). Percent retention in knowledge was found to be 74.52, 30 days after exposure to video film. Education level of respondents was positively and significantly correlated with knowledge scores of the experimental group. Therefore it can be concluded that this film can be used in teaching and popularizing of recipes developed by incorporating dehydrated vegetables.