Nutritional Survey of Pre-school Children in Oredo Local Government Area, Edo State Nigeria
International Journal of Nutrition and Food Sciences
Volume 6, Issue 6-1, November 2017, Pages: 26-33
Received: Jul. 31, 2017; Accepted: Aug. 1, 2017; Published: Dec. 12, 2017
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Authors
Oladimeji Olusegun, Department of Food Science & Technology, Federal University Oye-Ekiti, Ekiti, Nigeria
Oyarekua Mojisola, Department of Food Science & Technology, Federal University Oye-Ekiti, Ekiti, Nigeria
Oluwole Oluwatoyin, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
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Abstract
This is a cross-sectional study of the nutritional status of pre-school children (between the age of 3-5years old) in Oredo Local Government of Edo State. 209 children randomly selected, comprising of 103 female and 106 male were examined using anthropometric parameters. The physical examination and anthropometric data were used to classify the children into normal and protein deficiency groups. Those children who scored less than -2 Z-score in mid-arm circumference-for-age (MAFA) indicator and showed the presence of clinical features were classified as protein deficient (PD). The result showed that the estimated prevalence of children (45.2%) with mid-arm circumference-for-age, MAFA less than -2 Z-score was higher than those for other anthropometric indicators (height-for-age, HFA 17.9%; weight-for-age, WFA 22.1% and weight-for-height, WFH 15.9%). Due to the fact that the aetiology of PD is multifarious, a community-based intervention programme should include balanced diet, proper cooking, establishment of community educational/health centres and increased employment opportunities.
Keywords
Nutritional Survey, Pre-school, Children, Community-Based, Intervention, Programme
To cite this article
Oladimeji Olusegun, Oyarekua Mojisola, Oluwole Oluwatoyin, Nutritional Survey of Pre-school Children in Oredo Local Government Area, Edo State Nigeria, International Journal of Nutrition and Food Sciences. Special Issue: Advances in Food Processing, Preservation, Storage, Biotechnology and Safety. Vol. 6, No. 6-1, 2017, pp. 26-33. doi: 10.11648/j.ijnfs.s.2017060601.15
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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