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Abstract

This study was carried out to evaluate the impact of the dietary practices on serum ferritin content of pregnant mothers in the Batticaloa District. A sample size of 382 pregnant mothers aged 15 - 49 years in the second trimester of gestation was randomly selected and the food consumption patterns of them were collected using pretested food frequency questionnaires and serum ferritin level were measured by ELISA method. Data were analyzed using SPSS and MINITAB. Polynomial regression analysis was done to identify the best frequency of consumption foods that increase the serum ferritin level. The mean serum ferritin level of the mothers was 27.76 ± 8.54 ng/mL. Around 35.3% had low serum ferritin (<15 ng/mL). Serum ferritin level was influenced by increasing frequency of consumption of beef curry (r=0.18**, p= 0.001), beef roast (r= 0.15**, p= 0.003), mutton (r= 0.122*, p= 0.017), prawns (r= 0.114*, p= 0.026), mango (r= 0.154**, p= 0.003), pomegranate (r= 0.118*, p= 0.021), water melon (r= 0.107, p= 0.036), lettuce (r= 0.136**, p= 0.008), bottle gourd (r= 0.139**, p= 0.007), green leafy vegetable (r= 0.106*, p= 0.038)., dhal (r= 0.221**, p= 0.000) and soya meat (r= 0.14**, p= 0.006) It is important to create awareness about the nutritional value of foods and nutrition counseling to women of reproductive age to minimize iron deficiency and iron deficiency anaemia.

Keywords: Serum ferritin, dietary practices, pregnant mothers