METHODOLOGY

MATERIALS AND METHODS

The present investigation is on impact of cervical cancer and nutritional
assessment of cervical cancer patients in Guntur.
Selection of Study area :The study area that is selected in Guntur. Two hospitals has been selected for
present study they are
1. Bommidala Cancer Institute
2. Balaji Cancer Institute
Selection of Sample :To study impact of cervical cancer and nutritional assessment of cervical cancer
patients. Subjects are 100 patients in Guntur were randomely selected in hospitals .
1. Bommidala Cancer Institute
2. Balaji Cancer Hospitals are taken to measure arthopometric measurements.
Dietary intakes and clinical aspects of cervical cancer patients.

METHODOLOGY
Details about Methodology :
1. General Information
2. Clinic Parameters
3. Anthopometric Measurements
4. Dietary and Nutrient Intakes
1. General Information :- General Information is necessary tool to known the back
ground of the subjects. Under this age, sex, economic, background, educational level,
income status to known their food purchasing capacity to have general information
after dability, to accept the any changes that could be made into diet or environment.
Educational & avarness levels to know a understand that modification made that are
suggested. Vegetarian or non-vegetarian to know the dietary habits of the individuals
occupation is to know the which type of activity belong he person.
2. Clinic Parameters :- Clinical parameters are also recorded to know the condition of
the patient. In that period a duration of the disease, clinical symptoms like cought and
ferver, suffering the disease from 3 weeks or more than 3 weeks, sever malnutrition,
chest pain (right / left), vomiting / nausea, Respiratory problems like Asthama or
prelumonia, Weakness, meningeal signs and disturbances of consciousness, skin
changes norman / dry and wrinkles and other complication of the disease.
3. Anthopometric Measurements :- Collecting of Anthro-pometric measurements like
Height, Weight, Body mass Index (BMI).
a) Height: Each subject was made to stand on an even floor with them back to an
even fall I with the low back touching the wall, the feet parallel with heels,
buttocks, shoulders and back of head touching up sight). The head was made erect
of with the low border of the orbit in the same horizontal plane as that of auditory
and the arms hanging at the sides in a natural manner. A wooden scale was gently
placed from above to press the hair, making contact on the head the subject was

requested to come out, without disturbing the scale. The scale was held in the
same position and the point was makred. Height was measured with a metal type
fro mthe point downwards to the bottom on the wall. The height was expressed in
centimeters.
b) Weight :- The weight was measured in kilograms using the procedure described
by Jellify (1966) using the bathroom scales).
The balance was placed on an even floor. The subject with light cloths (0.4-0.6
kg) was requested to stand on the centre of the balance (foot rest place) with head
erect. The weight was expressed in kgs. To minimize the error the same balance
was checked. Periodically with standard weight adjusting to read zero in the
resting position.
c) Body Mass Index (BMI) :- To know the subjects weather they are in
undernourishment, chronic nourishment and overweight grades of obesity.
BMI is calculated by using the formula (NIN2001)
Weight in Kgs
BMI

----------------Height in M2

Depending on this formula subject were categorized as follows:< 16.0

16.0 16.9
17.0 18.4
18.5 24.9
25.0 29.9
30 34-9
35 39.9
>40

Chronic energy deficiency (Trade III (Severe)

Chronic energy deficiency (Trade II (moderate)
Chronic energy deficiency (Trade I (mild)
Normal
Pre Obesity (or) overweight)
Obese Grade I
Obese Grade II
Obesity - III

4. Dietary and Nutrient Intakes :- Data on the dietary consumption of subjects was
collected by using the 24hrs recall method, the total calories, proteins, fat, calcium
etc. were collected by using dietary questionnaire.
Strandardised big and small stainless jatiruesm a set if tea and table spoons
generally used in the nutrition laboratory were distributed to 100 subjects to collect data
on quantitative cooked food intakes.
The subjects were requested to report their dietary intakes at home after
recognizing their disease.
The nutritive values of the diets were calculated by using the raw weights of the
ingredients for which the recipes were standardized in the laboratory, were used to back
calculate the raw foods. For the study total calories, CHOs, fats proteins, calcium etc, are
calculated by using the dietary food volume tables by ICMR. Ref: Gopalan.
(C.Gopalan, Nutrition institute of nutrition 2004). The data collected for these parameters
were statistically analysed. Percentages, T.test significance variance are used and the data
was tabulated for the presentation.
5.