Empowerment of transgender people through intervention and food skill training
Department of Home Science, Mother Teresa Women's University, India.
Review
World Journal of Biology Pharmacy and Health Sciences, 2024, 17(03), 192–197
Article DOI: 10.30574/wjbphs.2024.17.3.0130
Publication history:
Received on 05 February 2024; revised on 13 March 2024; accepted on 16 March 2024
Abstract:
Gender is a term that is used when referring to social, cultural, and psychological characteristics that affect and pertain to stereotypes, norms, traits, and roles of men and women “Gender diversity exists in every culture and geographic context. Transgender people are people whose gender identity is different from the gender they were thought to be at birth. "Trans" is often used as a shorthand for transgender. Transgender is an umbrella term for people whose gender identity or gender expression differs from the sex they were designed at birth.
Aim and Objectives: To empower the transgender through intervention and food processing training. To collect the socio-demographic profile of the transgender population. To provide the entrepreneurship skill training on food processing. To provide the intervention on reproductive health.
Materials and Methods: In this study, 100 transgender persons were selected by a random method. Variables including age, anthropometric factors, food habits were recorded for each case. The socio-demographic variables, anthropometric, clinical assessment, dietary pattern, and associated factors of transgender are evaluated using an appropriate questionnaire. Statistical comparison of means among different groups was performed using SPSS version 17.0. Before and after without control design was adopted for this study, such as design a single test group or area is selected and the dependent variable is measured before the introduction of the treatment. The treatment is then introduced and the dependent variable is measured again after the treatment has been introduced. And provide skill training on food processing-malted foods, Vegetable preservation, and processing, Bakery products development.
Results: There were significant differences in anthropometric factors including height, weight, and BMI among the literacy levels (p<0.01). And acquired knowledge on food processing skills, trained to prepare various food products, empowered to start self-employment, Improvement of transgender population living standard.
Keywords:
Transgender; Nutritional profile; Food processing; Skill training
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