Background: This was a prospective pilot study to estimate the burden of malnutrition in the age group
of 2.5–5 years and to evaluate the usefulness of dietary changes in them. This research was conducted
by the Department of Paediatrics Krishna Institute of Medical Sciences, Karad in selected Anganwadi
at Rethare Bk., This study was undertaken to combat the issue of malnutrition of children’s in the age
group of 2.5 to 5 years. According to WHO-Moderate Acute Malnutrition is defined by a weight-for-height
indicator between -3 and -2 z-scores (standard deviations) of the international standard or by a mid-upper arm circumference (MUAC) between 11 cm and 12.5 cm. Severe Acute Malnutrition is defined by very low weight for height below -3z scores of the median WHO growth standards by visible severe wasting. The children identified with SAM & MAM were started on a high nutrition laddu called the Krishna laddu which was specially designed by the Krishna Institute of Medical Sciences Deemed To be University to cater to the deficiencies in malnourished children. The aim of the study was to determine the effectiveness of Krishna laddu in treating malnutrition in children aged between 2.5–5 years.
Methods: This was a prospective study. Total of 43 children attending the 2 selected anganwadi adopted
by the Krishna Institute of Medical Sciences, Karad (aged between 2.5–5 years) were screened for malnutrition and graded according to Severe Acute Malnutrition and Moderate Acute Malnutrition and were given Krishna Laddu on a daily basis. Their anthropometry was serially recorded on a weekly basis over a period of 1.5 years to determine the effectiveness of the Krishna Laddu in improving the nutritional status in the malnourished children.
Results: The prevalence rate of malnutrition was 23% (21% MAM and 2% SAM) in the children aged between 2.5–5 years the given population which was reduced to 8% MAM after their diet was added with Krishna Laddu.
Conclusions: Krishna Laddu proved to be beneficial in the nutritional rehabilitation of malnourished children. The highlights of this research were: 1) early identification of malnutrition 2) prompt initiation of a nutritious diet to improve outcome 3) serial monitoring of these children to plot the outcome. 4) All the ingredients used for making the laddu are easily available in the kitchen. 5) The preparation is low cost, making it feasible for use in any setup.