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Meal Pattern and Micro Nutrient Adequacy of Food Consumed by Secondary School Female Adolescents in Ibadan, Oyo State, Nigeria
Olanike Olubunmi Balogun,
Morenike Okeya Oluwatosin,
Adekemi Oyepeju Akinpelu
Issue:
Volume 11, Issue 1, January 2023
Pages:
1-10
Received:
2 December 2022
Accepted:
28 December 2022
Published:
10 January 2023
Abstract: Adolescents have high nutritional needs but usually engage in unhealthy eating which has resulted into an irregular meal consumption pattern especially skipping of breakfast which has a significant impact on their health in adulthood. This study assessed meal pattern and micro-nutrient adequacy of food consumed by secondary school female adolescents in Ibadan. A cross-sectional descriptive study design was conducted among female adolescents in selected secondary schools in two Local Government Areas in Ibadan, Oyo state, Nigeria. A total of 384 respondents were used, using a proportionate random sampling technique, a semi-structured questionnaire was used to collect socio demographic data, 24-hours dietary recall and food frequency questionnaire was used to collect information on meal pattern and food intake from respondents. Data was analyzed using descriptive statistics to analyze the demographic factors, Total Dietary Assessment was used to analyze the 24-hours dietary recall and Chi-square was used to determine the association between meal pattern and micronutrient adequacy, with level of significance set at (p < 0.05). More than half 57.8% of the female respondents were between the ages of 13-15 years, 62.5% of them ate thrice a day while 60.2% of them skip meals of which lunch was mostly skipped. The result revealed that Calcium (mg) 26.02% is the most deficient of all the micronutrient while Vitamin B6, Zn and Fe met the RDA intake. Therefore, female adolescents should consume calcium supplement and foods rich in calcium more, government should also create more nutritional programs to enlighten them on the benefits of eating healthy.
Abstract: Adolescents have high nutritional needs but usually engage in unhealthy eating which has resulted into an irregular meal consumption pattern especially skipping of breakfast which has a significant impact on their health in adulthood. This study assessed meal pattern and micro-nutrient adequacy of food consumed by secondary school female adolescent...
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Assessment of Nutritional Knowledge, Dietary Habits and Oral Health Practices of Undergraduate Students in Lead City University Ibadan, Nigeria
Aleru Elizabeth Oluwafolakemi,
Mosuro Aderonke,
Balogun Francis Adeniyi,
Ogundele Abimbola Eniola,
Akinrefe Olanrewaju Ayopo,
Bodunde Ifeoluwa Omolara
Issue:
Volume 11, Issue 1, January 2023
Pages:
11-17
Received:
6 December 2022
Accepted:
26 December 2022
Published:
10 January 2023
Abstract: Nutrition is an essential component of oral health. Dietary intake of high-cariogenic foods rich in sugar could impair oral health. However, adequate nutritional knowledge determines dietary behaviour and consequently overall oral health practices. The study assessed the nutritional knowledge, dietary habits, and oral health practices of undergraduate students attending Lead City University Ibadan. The study was a descriptive design. 314 undergraduate students from all the faculties in the school participated in the study using a random sampling technique. Nutritional knowledge and oral health practices were assessed using a structured questionnaire while dietary habit was assessed using a Food frequency questionnaire. The nutrition knowledge was scored on a Likert scale of 11 and categorized as good (7-11), fair (5-6), and poor (< 5). Oral health practice was also scored on a scale of 8 and categorized as good (5-8) and poor (0-4). Data were analyzed using SPSS version 22.0 for descriptive and inferential statistics at p ≤ 0.05. The mean age was 22.53 ± 7.63, the majority were females (70%). Knowledge that sucrose is mostly caries prone was (35.7%), those that had no idea of anti-carious food (37.6%), and oral diseases can be prevented through nutritional knowledge (74.2%). Few students (18.5%) had good nutritional knowledge while (45.5%) had good oral health practice, especially among females. Dietary intake was characterized by high cariogenic foods such as carbonated drinks (42.0%), biscuits (40.1%), and beverages (34.7%). The undergraduate students had inadequate nutritional knowledge of foods that could affect dental health which is reflected in their dietary habits and also influenced their oral health practice.
Abstract: Nutrition is an essential component of oral health. Dietary intake of high-cariogenic foods rich in sugar could impair oral health. However, adequate nutritional knowledge determines dietary behaviour and consequently overall oral health practices. The study assessed the nutritional knowledge, dietary habits, and oral health practices of undergradu...
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Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats
Doumta Charles Falang,
Bebbe Fadimatou,
Ghomdim Nzali Horliane,
Ngangoum Eric Serge
Issue:
Volume 11, Issue 1, January 2023
Pages:
18-23
Received:
26 December 2022
Accepted:
14 January 2023
Published:
14 February 2023
Abstract: Mbuja (Bikalga; dawadawa botso; datou; Furundu) is a food condiment obtained by a traditional uncontrolled fermentation of Hibiscus sabdariffa seeds in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan). This condiment is known for its nutritive values and for its health properties. In spite of its nutritional and healthy properties the consumption of Mbuja is less appreciated in urban areas. This is due to its strong smell, to its bad condition of manufacturing practices which leads to the rapid alteration of nutritive values. The main problem now is how to lead people to consume Mbuja which nevertheless contains bioactive molecules, which can help in the treatment or in the prevention of some cardiovascular diseases and hypertension. In order to valorize its nutraceutic property, a study on physicochemical characterization and on nutraceutic value of its oil were carried out. Mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it was assessed on its various components by using classical methods. Nutraceutic aspect was conducted after feeding male rats with different diets containing Mbuja, corn and palm oils for 50 days. The results had shown that the main constituent of Mbuja oil was polyunsaturates fatty acids (C18:2). Feeding rats with this oil had shown good hypocholesterolemic activities in their blood compared to corn and palm oils. Which is characterized by reduction of triglyceride, total cholesterol, LDL cholesterol and increasing of HDL cholesterol. Consumption of Mbuja oil need to be encouraged and can be adviced as nutraceutic and therapeutic diet to persons suffering from hypertension.
Abstract: Mbuja (Bikalga; dawadawa botso; datou; Furundu) is a food condiment obtained by a traditional uncontrolled fermentation of Hibiscus sabdariffa seeds in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan). This condiment is known for its nutritive values and for its health properties. In spite of its nutritional and healthy pr...
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Decrypting the Effect of COVID-19 Pandemic on Food and Nutrition Security in Kenya
John Lokuruka Napoo,
Simeon Pharis Ndwiga,
Victor Musi Musitia
Issue:
Volume 11, Issue 1, January 2023
Pages:
24-29
Received:
12 January 2023
Accepted:
8 February 2023
Published:
9 March 2023
Abstract: Globally, there has been tremendous effort towards ending hunger and malnutrition in all its forms by the year 2030. These efforts have not realized the desired results due to conflicts within and without countries, climate variability and extremes, and economic slowdowns and downturns. In Kenya, food and nutrition insecurity existed even before the emergence of COVID-19 pandemic. With the occurrence of the pandemic, food systems and food supply chains relied upon by the population to access sufficient and affordable food of high nutritional value further worsened the already unfavorable situation. The gradual shocks and interruptions on food systems and food supply chains by the climate change, high poverty levels, income inequality, high cost of healthy diets, labor shortages coupled with global recession and pandemic containment measures required urgent attention and timely interventions to protect the vulnerable population. This view point paper provides an insight of the effect of COVID-19 pandemic on food and nutrition security, and the trends affecting food systems. The paper adopted descriptive approach which utilized an array of contemporary scholarly views and their research outputs on food and nutrition security which resonated with the Kenyan situation. The study findings emphasized on the need to adopt a multidisciplinary and multifaceted approach when addressing food and nutrition security even at the time of a pandemic in order to achieve the intent for the realization of the right to food of high nutritional value. The study revealed that Kenya should adopt diverse strategies for enhancing food and nutrition security, thus including crop diversification, crop bio-fortification, research on genomics and precision breeding, agroecology technique application, capacity building of extension workers, investing in climate smart agriculture and adoption of human centered design model to enhance resilient food systems. The findings will be vital to policy and decision-makers responsible for food and nutrition security.
Abstract: Globally, there has been tremendous effort towards ending hunger and malnutrition in all its forms by the year 2030. These efforts have not realized the desired results due to conflicts within and without countries, climate variability and extremes, and economic slowdowns and downturns. In Kenya, food and nutrition insecurity existed even before th...
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