Objectives Diabetes is a chronic health problem, of public health concerned with preventable consequences, affecting people of all ages, race and ethnicity not only in Nigeria, but all over the world. Prevalence of hyperglycemia, high blood pressure, overweight and obesity among diabetic adults (19 - 64 years) in Owerri municipality, Imo state, Nigeria. Methods A cross sectional study design was employed. Three hundred (300) diabetic adults whom have been screened previously and diagnosed as diabetic were randomly selected from three hospitals in Owerri municipal council, Imo state, Nigeria and whose consent were obtained to participate in the study. Biochemical test such as fasting and random blood glucose screening, blood pressure measurement and anthropometric measurement were taken and a structured and validated questionnaire was administered to the subjects to obtain data. Data obtained were subjected to statistical analysis using statistical product for service solution (SPSS) version 22. Results Result: Results show that more than half (60.7%) of the diabetic adults aged 36 to 55 years, 54.5% were male, 45.7% were females. Majority (91.7%) of the diabetic adults had hyperglycemia, 92.0% had high blood pressure, 41.5% had overweight and 27.1% were obese. Prevalence of hyperglycemia increased exponentially with increase in age of diabetic adults (X2 = 12.603; P = 0.050) and significantly (X2 = 45.975; P < 0.001) increased among overweight and obese diabetic adults. There were significant association between increased in age of adult diabetic with high prevalence of overweight and obesity (X2 = 20.564; P = 0.015) and increased in high blood pressure (X2 = 26.747; P = 0.002). Conclusions In conclusion this study shows high prevalence of hyperglycemia, high blood pressure, overweight/obesity among diabetic adults. There were significant association between increased in age (middle to older adults), overweight/obesity, hyperglycemia and high blood pressure of diabetic adults in the study area. Funding Sources Self funded by the author.

Background: Diabetics Mellitus a chronic metabolic disorder that prevents the body to utilize glucose completely or partially requires low caloric diets. Unfortunately, Nigerian traditional menu is based on starchy foods. Many diabetic individuals had been ignorantly oriented to consume some staple foods that are believed to have lower calorie than others for low blood glucose response.The study is focused on determining the glycemic index of commonly consumed fortified staple foods as well as determining the extent of their effects on the postprandial blood glucose responses of undergraduate students.Methods: Fifteen volunteered non- diabetic undergraduate students aged 20 – 25yrs on which standard oral glucose tolerate test was performed were selected and were asked to report at the study centre each day after overnight fasting (10 – 12hrs) with certain precautions by 8am for a period of 5days for different prepared test meals from the commonly consumed fortified staple food; namely; beans stew, rice stew, yam stew, unripe plantain stew and garri and stew. Fasting blood samples (2ml each) were collected from the prominent arm veins of each student prior to the eating of one of the test meals on each day. Each test meal contains 50g carbohydrate portion per meal. After the meals had been eaten, 2ml venous blood samples were collected at 30minutes interval for 120 minutes each day from each student and put into the specimen bottles for blood glucose estimations. Also the random sugar was determined 2hours later. A glucometer was used for measuring the blood sugar using test strips. The mean values of postprandial glucose blood sugar for each test meals for the selected students were obtained.Results: The glycemic index of the commonly consumed fortified staple test meals was highest in rice stew (107.7± 8.4), followed by yam stew (102.4±1.8), garri and stew (101.4±11.8), beans stew (86.9±6.7), and unripe plantain stew (81.8±8.4) in that order. The carbohydrate content of the commonly consumed fortified staple test meals was highest in garri with soup (68.2±0.2g) and lowest in unripe plantain stew while the fibre content was highest in plantain stew (5.8±0.4g) and lowest in rice stew (2.8±0.12g). The mean blood oral glucose tolerance test of the students was below 100mg/dl but has the mean peak after an hour interval (112.8±7.3mg/dl) the test food meals were ingested.The highest increase on the postprandial blood glucose after ingestion of the test meals was highest for garri and stew test meal (97.2±14.7mg/dl) but lowest for unripe plantain stew meal (85.574.3±11.6mg/dl) after 60 minutes the test meals were ingested.The random blood sugar test was highest in garri and soup (93.1±2.4mg/dl), followed by beans stew (88.4±4.9mg/dl), and lowest in plantain stew (74.3±11.6mg/dl) test meals after 2hrs the test meals were ingested.Conclusion: Unripe plantain stew meal had the lowest glycemic index response, with lowest postprandial blood glucose response after for the period of time the test meal were ingested.. This could be attributed to the relatively higher level of fibre content of the unripe plantain than other test meals.Key Words: glycemic index, postprandial blood glucose concentrations, glucose tolerance test

Background: Diet-related chronic disease especially diabetes mellitus, cardiovascular disease (CVDs), obesity, hypertension and cancers is a major public health problem in Nigeria. The use of locally made foods has been advocated for in the management of diabetes mellitus in recent times.Methods: The recipe for the test food was developed and standardized. Proximate and dietary fibre analysis was carried out on the test food (okra, African spinach and lettuce sauces) and reference food (white bread). Thirty-six non-diabetic undergraduate students of Imo State University, Nigeria were selected after diabetes screening using oral glucose tolerance test (OGTT), glycated hemoglobin, anthropometric indices, blood pressure and other exclusion criteria. Subjects consumed a serving portion of vegetable sauce containing 25g of digestible carbohydrate. Postprandial plasma glucose was measured at 0, 15, 30, 45, 60, 90 and 120 minutes. The glycemic index and load was calculated per serving. Results were expressed in means, standard deviation and percentages. ANOVA was used in comparing the means while turkey test was used in separating the means using Statistical product for service solution (SPSS) version 22.0. The decision criteria was set at p<0.05.Results: Moisture content ranged from 64.10±0.57% (okra sauce) to 64.62±0.66% (lettuce sauce) did not differ significantly (p<0.05). Fat, fibre, and ash content higher in lettuce sauce 3.40± 0.24%, 1.69±0.1%2, and 4.40±0.24% respectively, carbohydrate was higher in African spinach (15.07±0.77%) while dietary fibre (3.26±0.01%), protein (15.15±0.09%) and energy (136.62±2.24 kcal) was higher in okra sauce. Sauces were not significantly different. White bread shows that  moisture content was 17.62, fat 1.53%, protein 14.86%, ash 6.90%, carbohydrate 58.88%, energy 308.66kcal and dietary fibre 0.33.The anthropometric indices show that BMI of the subjects ranged from 23.12kg/m2 in African spinach sauce subjectsto 23.53kg/m2 (okra sauce subjects). WHR was highest in lettuce sauce subjects (0.84). All the subjects that participated were all females. HbA1C was higher in okra sauce (5.23%) group subjects. Systolic blood pressure was 119.08mmHg (African Spinach sauce subjects) while diastolic blood pressure was highest in lettuce sauce subjects (85.68mmHg). Pulse rate (85.17) was highest in okra sauce subject. The IUAC for the white bread was significantly (p<0.05) higher in all the subjects compared to the vegetable sauces with a high glycemic index and load of 93.25 and 54.91 respectively. African spinach sauce had a lower postprandial plasma glucose peak of 88.00mg/dl at 60 minutes compared to okra and lettuce sauces. All the vegetable sauces had a low glycemic index of 17.02 (okra sauce), 14.05 (African spinach) and 36.76 (lettuce) and low glycemic load was 0.75, 0.38 and 3.80 for okra, African spinach and lettuce sauces respectively.Conclusion: All the vegetable sauces studied should be used while planning meal for the diabetic patients.Keywords: vegetable sauces, glycemic response, healthy adults

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Objectives The study assessed the compliance level of Antenatal Care Visit, Iron Supplement Intake and Prevalence of Anaemia among Pregnant Women in Owerri, Imo State Nigeria. Methods A cross-sectional study design was used, 429 pregnant women attending antenatal care were randomly selected from each of the five hospitals randomly selected from Owerri. Biochemical test (Haemoglobin determination) and a structured and pre-tested questionnaires was used for data collection. Data were statistically analyzed using Pearson correlation and Chi-square test with SPSS Version 22 at significance level of P &lt; 0.05. Results Result shows that many of the respondents were young adults (aged 26 to 35 years), married, educated (literate), unemployed and petty traders and low income earners. One third (33.6%) of the pregnant women attended Antenatal Care (ANC) for more than 5 times while half (51.0%) commenced antenatal care visit at 13–24 weeks of their pregnancy, about 35.9% took Ferrous Sulphate at least once daily and 39% were anaemic (17% mild, 17% moderate and 5% severe anaemia). There is a significant (P &lt; 0.05) association between supplement intakes with prevalence of anaemia among pregnant women. Conclusions In conclusion, this study revealed a prevalence of anemia among pregnant women increased with poor compliance to supplementation intake and frequent visit to antenatal care. Hence, this study called for monitoring and evaluation of the antenatal care and iron supplement intake component of maternal and child health nutrition for reduction of anaemia in pregnancy and other complications. Funding Sources This study is self funded.