Traditional pre- and post natal dietary practices prevalent in Kangra district of Himachal Pradesh

Transcription

1 Indian Journal of Traditional Knowledge Vol. 10(2), April 2011, pp Traditional pre- and post natal dietary practices prevalent in Kangra district of Himachal Pradesh Promila Kanwar* & Neetu Sharma College of Home Science, CSK Himachal Pradesh Krishi Vishva Vidyalaya, Palampur , Himachal Pradesh s: Received: ; revised: Rural women constitute a storehouse of traditional knowledge. The paper attempts to present a rich variety of traditional foods served to the rural women specifically at pre- and postnatal stage. The traditional knowledge was documented from rural women using questionnaire based survey along with focused group discussion with key informants, local health workers and aged rural women. The information pertaining to ingredients used, method of preparation, frequency of consumption and logic behind consumption of these food preparations were recorded. The dietary practices followed by the local people at pre- and postnatal stages are based on different concepts. At the initial prenatal stage, to check abortion, seera is served as it is considered to possess cooling effect, while during ninth month, dietary practices emphasize on improving digestion and appetite, and provide energy to bear the stress of delivery. Decoctions and mixtures of herbs that can provide strength and stimulate the uterine contractions to aid in comfortable delivery are given at the time of labour pains. At post natal stage, food preparations like kharani, sund and moong dal halwa are served which are nourishing, provide energy and increase lactation. Since, the knowledge has been passed on from generation to generation orally; understanding and documentation of such knowledge can help to conserve the dying wisdom. Keywords: Traditional dietary practices, Himachal Pradesh IPC Int. Cl. 8 : A61K36/00, A61P1/14, A61P15/00, A61P29/00 The benefit of development in medical sciences has made an indent into our countryside, but has not yet reached to the desired level to the target group. Secondly, in a state like Himachal Pradesh, the difficult topography makes villages inaccessible and provision of basic health amenities more expensive and difficult. The indigenous system of maternal care with age old procedure and beliefs is still in vogue among rural masses 1. Though district Kangra of Himachal Pradesh is a rich repository of such practices, still efforts are required to conserve this dying wisdom of our ancestors 2-5. Thus, the study was conducted to document traditional dietary practices followed at pre and post- natal stage; explore the rationale supporting the prevalent traditional dietary practices, and study the use of traditional pre and post natal dietary practices by females of different age groups. Methodology The study was undertaken in Kangra district of Himachal Pradesh. Information regarding pre- and post-natal dietary practices was documented from *Corresponding author rural women through questionnaire based survey along with focused group discussion (FGD) with local health workers and key informants 6. The information pertaining to ingredients used, methods of preparation, frequency of consumption and logic behind consumption of these food preparations was recorded. Observations In the state of Himachal Pradesh, rural women use traditional methods to a considerable extent for the care of mother at pre-natal stage. The ancient prescriptions, decoctions and infusion (kahras) known to the village elders and experts have a strong hold in rural areas. The paper deals with the food prescribed to control abortion, followed by those which are given from ninth month of pregnancy and during labour pains and the foods served at post natal stage. Traditional dietary practices followed at pre- natal stage Different types of decoctions/ mixtures /food preparations served to the ladies at pre-natal stage are enumerated (Table 1). The decoctions have been described along with the ingredients used, scientific/

2 340 INDIAN J TRADITIONAL KNOWLEDGE, VOL 10, No. 2, APRIL 2011 Traditional Food botanical names, quantity of each item and their method of preparation along with dosages (wherever required). The information depicts that with a view to control abortion, the pregnant mothers are served with a food preparation, seera (Fig. 1). It is prepared by fermentation of whole wheat grains which are further ground, filtered and dried to get the final product. This dish is considered to have a cooling effect. Under second phase, certain decoctions and mixtures are suggested to be consumed with the initiation/beginning of ninth month. The dietary practices followed in the period emphasize on improving digestive system, strengthening the body to bear the stress of delivery and have comfortable delivery. Thus, the decoctions prepared from items like dill seeds, fennel seeds, dates, desi ghee, etc. are served. According to the respondents, all these ingredients possess one or the other medicinal property as dill seeds are considered to improve digestion while fennel seeds act as appetizer. The other ingredients such as desi ghee, dates and sugar provide energy while fenugreek besides giving strength, increases milk secretion during pregnancy. It has been recommended /suggested to consume the decoction/ mixture either in the morning or at bedtime. Such timings might be prescribed so as to Table 1 Food served at pre- natal stage Soak seera balls in water till it softens. Heat ghee, add soaked seera in it and stir it continuously to prevent charring. Add sugar and cook on slow flame till it leaves ghee. To decoction of dates (Phoenix dactylifera), sesame (Sesamum indicum) seeds, fenugreek (Trigonella foenum-graecum) seeds till it reduces to half glass add desi ghee followed by a glass of milk. Mix dill seeds (Pimpinella anisum), fennel (Foeniculum vulgare), roast them properly. Add sugar powder to it. Boil dill seeds, dates, jaggery (according to taste) in milk. Decoctions and mixtures given during labour pain Mix powder of roasted ironwood (Mesua ferrea), dates, fenugreek, and dried ginger with ghee and sugar. The mixture is given in small amounts and at some intervals, after labour pains begin. Decoction of dried ginger, omam (Trachyspermum ammi), big cardamom (Amomum subulatum), dates, water and sugar is given when labour pain starts. Decoction of bay leaves, dates, small cardamom (Ellataria cardamomum), sesame seeds (Sesamum indicum), desi ghee in milk is given when labour pain starts. Decoction of bay leaves, dates, small cardamom, jaggery and desi ghee is given when pain starts. Rationality Seera is considered to possess cool property thus helps to check abortion. The decoction provides energy to the pregnant lady to bear the stress of delivery and aids in comfortable delivery. Fenugreek increases lactation during pregnancy Dill seeds are helpful in improving digestive system. Fennel acts as an appetizer. Dill seeds help in improving digestive system. Dates and jaggery give energy. Decoction increases pain and aids in comfortable delivery; fen uterine contractions and aids in comfortable delivery. Jaggery instant energy to bear the stress. Dried ginger controls cold and cou Decoction increases pain and aids in comfortable delivery. Omam purifies stomach and improves digestive system. Dried ginger controls cold and cough. Decoction increases pain and aids in comfortable delivery. Bay leaves and dates promote excretion of urine and removes coldness from body. Small cardamom cures flatulence. Decoction aids in comfortable delivery; bay leaves act as tonic and are uterine stimulant. Jaggery prevents anemia, and acts as laxative (loosens the bowel). have proper digestion. In Aligarh district also, it was observed that excess of desi ghee, moonakka and milk was consumed by the pregnant mothers in the last trimester for easy delivery of the child 7. In the third phase, during labour pains, decoction of ironwood, jaggery, fenugreek, dried ginger, ghee and sugar is given to the pregnant lady. Other decoctions prescribed are comprised of dried ginger, big cardamom, desi ghee, omam, dates, water and sugar and bay leaves, dates and small cardamom. Almost all the decoctions for the pregnant ladies during labour pains were prescribed with a view to stimulate pains and have comfortable delivery. It is suggested that the decoctions should be consumed only when labour pains initiate. The common ingredients in most of the decoctions include dates, dried ginger, desi ghee, sugar/jaggery, milk, cardamom (big and small), bay leaves whereas the other ingredient whose frequency of occurrence was less as compared to above said ingredient were ironwood, fenugreek, sesame seed and omam. It was further observed that ingredients used for decoction may be similar, but there is variation in their quantity. The quantity of basic ingredients/ items (small cardamom, dates, etc.) has been increased or decreased in proportion to the quantity of other ingredients. As regards method of

3 KANWAR & SHARMA: TRADITIONAL DIETARY PRACTICES OF HIMACHAL PRADESH 341 preparation, it was noticed that the suggested/ prescribed decoctions are prepared by boiling the ingredients except one decoction which is prepared by roasting. Some of the decoctions the contents of ingredients are extracted by boiling in water whereas in others, the ingredients are boiled in milk. Traditional dietary practices followed at post natal stage The traditional knowledge related to the dietary practices followed at post -natal stage has been presented (Table 2). Alike other communities, the rural women of Himachal Pradesh also pay special attention to the diet regimen of mother with a view that healthy diet given will have long term health benefits for both mother and child. Among different food served to the mother after delivery includes kharani (Fig. 2), sund (Fig. 3) and moong dal halwa (Fig. 4). Kharani is prepared by condensing milk along with roasted and powdered dried ginger and crushed nuts. The preparation is served to the mother twice a day, i.e. in the morning and evening up to 22 days of delivery. Kharani is nutritious as it contains milk, nuts; sugar which in combination provides energy thus helps to overcome post delivery stress. The other preparation given to the mother after delivery is sund/sund ke ladoo. Main ingredients of the recipe are semolina, flame-of-the-forest (Butea monosperma Lamk), dried ginger powder and dry fruits. All the ingredients are roasted in pure ghee, mixed after grinding coarsely and then sugar is added to it. The mixture is called sund and to prepare ladoos milk is added to sund. It is advised to consume one ladoos 3 times a day up to 22 days of delivery. The respondents reported that each ingredient used in the preparation of sund ke ladoo has some medicinal property. After delivery most of the women complain of backache and flame-of-the-forest, an ingredient of sund acts as a tonic to back muscles and also helps in resuming menstrual cycle along with normalizing the reproductive organs. Fennel facilitates normal flow of milk while dried ginger reduces weight and checks cold and cough. Study on traditional dietary practices of tribals highlighted that besides sund/ sonth ke ladoo mothers were given ajwain laddoo, gond laddoo and gur rabdi from 4 th day onwards for next 15 days to regain lost strength 8. Apart from these food preparations, one more recipe, moong dal halwa is also given to mothers. It is prepared by roasting the overnight soaked green gram Fig. 1 Seera; Fig. 2 Kharani; Fig. 3 Sund ke ladoo; and Fig. 4 Moong dal halwa

4 342 INDIAN J TRADITIONAL KNOWLEDGE, VOL 10, No. 2, APRIL 2011 Traditional Food Table 2 Food and water served at post natal stage To make kharani, roast dried ginger powder in ghee till it is reddish brown in colour and then add almonds (Prunus amygdalus), dates, dried coconut powder, cashew nut (Anancardium occidentale), and dried melon seeds (Citrullus lanatus). Pour milk and sugar, boil till the mixture reduces to half; serve hot. To prepare sund, grind dried melon seeds, fennel seeds, dill seeds, flame-of the-forest, gum, almonds, cashew nut, dates, coconut, winter cherry, raisins, dried ginger, and sugar separately. Roast semolina at low flame in ghee then add gum and winter cherry. Add coconut powder, all the dry fruits; roast at low flame; keep on stirring; when the mixture turns reddish brown, sund is ready. Take off the container from fire and add sugar powder. Milk is used to make ladoos of sund. To prepare Moong dal halwa, soak green gram dal (Vigna radiata) in water overnight and then remove its husks. Grind it properly and roast in ghee till brown or leaves sides of the container. Add powdered gum, winter cherry, coconut powder, almonds, dates, cashew nut, raisins (Vitis vinifera), dried ginger and sugar powder. Roast the mixture till it is reddish brown in colour. Water Boil fennel, dill seeds and small cardamom in water; the water is given to mother after delivery. Traditional practice Rationality Table 3 Frequency distribution of respondents Up to 35 yrs n=12 Kharani is nutritious and provides energy thus helps to overcome post delivery stress. Ginger controls cold and cough. Flame of the-forest checks backache; helps in resuming menstrual cycle, normalizes the reproductive organs, controls bleeding. Fennel helps in normal flow of milk and checks constipation. Dill seeds help in improving digestion. Dried Ginger helps to reduce weight and checks cold and cough. Dried ginger helps to control weight. All nuts, desi ghee and sugar are good source of energy. Fennel loosens the bowel; dill seeds help in digestion. Age groups yrs n=15 >45 yrs n=23 Food given to check abortion Seera 2 (16.66) 4 (26.67) 1 (4.35) 7 (14.00) Decoctions and mixtures given from 9th month of pregnancy Dates +sesame seed +fenugreek 2 (16.66) 2 (13.33) 3 (13.04) 7 (14.00) Dill seeds+ fennel 1 (8.33) 2 (13.33) 2 (8.70) 5 (10.00) Dill seeds + dates 5 (41.67) 1 (6.67) 7 (13.43) 13 (26.00) Decoctions and mixtures given during labour pain Ironwood +fenugreek + 2 (16.66) 2 (13.33) 6 (26.06) 10 (20.00) dried ginger + dates Omum+ dried ginger + large cardamom+ dates 1 (8.33) 4 (26.66) 2 (8.70) 7 (14.00) Bay leaves + sesame seeds + small cardamom + 4 (33.32) 2 (23.33) 6 (26.06) 12 (24.00) dates Bay leaves + small cardamom + dates 8 (66.67) 4 (26.66) 9 (39.13) 21 (42.00) Food given during post delivery stage Kharani 12 (100.00) 10 (66.67) 17 (73.91) 39 (78.00) Sund 9 (75.00) 9 (60.00) 16 (69.57) 34 (68.00) Moong dal halwa 3 ( 2.00) 6 (44.00) 7 (34.43) 16 (32.00) Water Fennel + dill seeds + small cardamom+ water 12 (100.00) 15 (100.00) 23 (100.00) 50 (100.00) Figures in parenthesis indicate percentages Total n=50 dal in pure ghee along with ground gum, winter cherry (Withania somnifera Dunal), coconut powder, dry fruits and sugar and served up to 22 days of delivery to provide energy. In Karnataka, one glass of rice starch with jaggery is served for five days with a belief that it has strengthening, haemostatic, and expectorant properties 9. Among the rural communities of Himachal Pradesh, the puerperium lasts for 22 days, so all the above mentioned food preparations are served during the period. The food served to the ladies has different functions; nutritious, as it provides energy and overcome the stress of delivery, lactative

5 KANWAR & SHARMA: TRADITIONAL DIETARY PRACTICES OF HIMACHAL PRADESH 343 as it helps to increase milk secretion and have medicinal value as it improves digestion and checks other ailments like cold, cough, backache, etc. Besides planning special diet for the mothers, they are also fed with water boiled with fennel, dill seeds and small cardamom for all the 22 days. Rural women believe that fennel loosens the bowel and dill seeds aid in proper digestion thus reduce any chance of stomach disorder. Traditional pre and post natal dietary practices by female respondents Information was collected from 50 females of different age groups (up to 35 yrs, yrs and >45 yrs of age) to know how many of them used different pre- and post natal traditional practices. Out of total, 14% females used seera to check abortion during first trimester of pregnancy (Table 3). Further exploration revealed that these 14% ladies had some problems during pre natal stage, so they used seera as a precautionary measure. Regarding traditional foods to be used from 9 th month of pregnancy, it was reported that all the ladies used one or the other decoction and mixture from all the 3 reported practices i.e. decoction of dates+ sesame+ fenugreek by 14%, mixture of dill seeds+ fennel by 10% and mixture of dill seeds +dates by 13% ladies. At the time of labour pain, use of decoction of bay leaves +small cardamom +dates was reported by maximum number of ladies, 42%, followed by decoction of bay leaves +small cardamom +dates+ sesame seeds. As regards frequency of respondents using post delivery food it was found that nearly 70-80% of them had consumed sund and kharani whereas 32% had taken moong dal halwa. All rural women had taken water boiled with fennel seed, dill seed and small cardamom. If we critically observe the consumption pattern with regard to age categories it was observed that elder women had practiced all the above mentioned indigenous preand post natal dietary practices, but it is appreciating to note that women up to 35 yrs of age have also accepted and are following these traditional dietary practices. Conclusion In the Kangra district, rural women use traditional knowledge to a considerable extent for mother care at pre- and post natal stage since time immemorial. At every stage of pregnancy, different dietary practices are followed. To check abortion, the practice emphasizes mainly on the use of items with cold tendency, Seera.By ninth month of pregnancy, foetus gains maximum weight thus during the period, dietary pattern emphasizes on improving digestion and appetite and provide energy to bear the stress of delivery. Decoctions and mixtures of herbs that can provide strength and stimulate the uterine contractions to aid in comfortable delivery are given at the time of labour pains. Because after delivery, the mother requires diet to bear the post delivery stress, the items used in preparations served at post delivery stage are not only nutritious and energy providing but increase milk secretion also. The knowledge possessed by the rural women folk, the heritage of our society is gradually eroding. Thus there is an urgent need to record the traditional knowledge among the diverse ethnic communities before the traditional culture is completely lost. Acknowledgement Authors are thankful to the key informants, Smt Krishna Sood, Smt Darshana Devi, Smt Kundo Devi and Smt Chanchalo Sharma, who have provided the valuable information on pre-and post natal dietary practices for the benefit of scientific community. References 1 Sharma N, Acceptability of scientifically validated indigenous maternal and child care practices, PhD Thesis, (CCSHAU, Hisar), Kanwar SS, Gupta MK, Katoch Chhaya, Kumar Rajeev & Kanwar Promila, Traditional fermented foods of Lahaul and Spiti Area of Himachal Pradesh, Indian J Tradit Knowle, 6 (1) (2007) Kanwar Promila, Rekha Anju & Roy Sumita, Ethnoveterinary practices: An appraisal of rural women s wisdom in Himachal Pradesh, Asian Agri Hist, 10 (1) (2006) Kanwar Promila, Sharma Neetu & Rekha Anju, Medicinal plants used in traditional healthcare systems prevalent in Western Himalayas, Indian J Tradit Knowle, 5 (3) (2006) Kanwar Promila & Rekha Anju, Bamboo-A friend of the poor, Asian Agri Hist, 10 (4) (2007) Mukherjee N, Participatory Rural Appraisal Methodology and Applications, (Concept Publishing Company, New Delhi), Bhardwaj N, Traditional beliefs versus healthy maternal care, Social Welfare, 38 (3) (1991) Telesara P, Traditional dietary practices of tribals during pregnancy and lactation, MSc Thesis, (MPUAT, Udaipur), Nagnur S, Channamma N & Channal G, Indigenous prenatal and post-delivery care practices of rural women, Asian Agri Hist, 10 (2006)