Saleh Ahmed1, Sohel Ahmed2, Md. Nurul Afsar Badrul3, Md. Sadulla4, M. Kowsar Ahmed5
1. Lecturer, Dept. of Community Medicine, SOMC, Sylhet
3. Assistant Prof. Dept. of Cardiology, NEMC, Sylhet
2. Assistant Prof. Dept. of Community Medicine, NEMC, Sylhet
4. Assistant Prof. Dept. of Community Medicine, SOMC, Sylhet
5. Assistant Registrar, Dept. of Psychiatry, SOMC, Sylhet
Abstract
Healthy cooking practice plays important role in preservation of vitamins of green leafy vegetables. Nutritional deficiency is one of the major public health problems prevailing in Bangladesh. This can be overcome to a certain extent by knowing the correct way of preparing and cooking of green vegetables. This cross sectional study was conducted among 120 housewives residing at ‘Bagbari’ mohollah under Sylhet City Corporation with a view to assess their knowledge and cooking practice of vegetables in relation to preservation of vitamin contents in them. Among the study population 70% of the families took adequate amount of green vegetables and 30% did not. 58.3% of the respondents knew the correct way of preparing green vegetables before cooking and only 36.7% had correct knowledge regarding loss of vitamins of vegetables due to heavy washing with water. Though 95% of the study population used lid to cover the pan during cooking but regarding its usefulness, only 14.22% voted for preservation of vitamins. In relation to literacy rate and socioeconomic condition, the knowledge and practice of cooking of urban house wives for preservation of vitamins of green vegetables were found proportional.
Key words: Knowledge, cooking practice, vegetables, vitamins, house wives.