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This study assessed the iron, zinc and copper status of primary school-attending children in Lagos. A sample of 200 primary School-attending children was randomly selected using a stratified 2 – stage sampling technique. Data was collected in the 2 major seasons in Nigeria; Dry and Rainy seasons using dietary intake (24 hr dietary recall protocol) venipuncture blood samples, and a self-administered questionnaire. The data were analyzed using descriptive and inferential statistics. Among ages 5 - 8 years, the main dietary intake for iron was 10.66 ± 12.44 mg/d (106% of DRI), for zinc, 7.30 ± 7.39 mg/d (92% of DRI) and for copper, 1.55 ± 1.31 mg/d (390% of DRI). For ages 9 - 13 yrs, the mean intake of micronutrients showed that iron was 11.03 ± 12.72 mg/d (138% of DRI), 3inc was 8.44 ± 7.7 mg/d (105% of DRI) and copper was 3.75 ± 15.17 mg/d (536% of DRI). Biochemical results indicated that 19.8% of the subjects had inadequate serum iron, 21% and 32.1% were zinc and copper deficient respectively prevalence of anemia was 38.1% while iron deficiency anemia was 13.06% and iron deficiency was 34.6%. Dietary intakes did not provide right amounts of micronutrients to meet body requirements. There is the need to formulate and implement nutrition education programs to correct micronutrient deficiency among primary school-attending children in Lagos, Nigeria

The purpose of this study was to formulate a weaning diet from pearl millet-conophor nut flour that would promote growth. For PER, BV, NPU and TD values, casein diet was the most superior while millet-conophor diet and soyogi diet compared favourably with each other. For the clinical measurements of the experimental rats on the soyogi diet and millet-conophor diet, apart from the urinary urea level of the group on millet conophor diet which was much higher than soy-ogi, there was no difference in any of the other parameters measured. It was therefore, concluded that the millet-conophor, diet was favourably well with the soy-ogi.

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This study's objective was to determine what spices are available in low-income households. StudyDesign, Setting, Participants, and Intervention: This was a survey interview study. A convenience sample of low-income individuals (n¼125). Most were women (n¼95), and black (n¼76), white (n¼31), or Hispanic (n¼21). Interview sites were job training and GED programs, substance abuse recovery and family success centers, and houses of worship in Atlantic City, Camden, Mount Holly, Newark, and Trenton, New Jersey. Outcome, Measures and Analysis: Demographic questions were posed, and a list of spices was read. Participants were asked how often they cooked dinner and to rank, on a 5-point Likert scale (1¼never; 5¼always), spices they kept. Means and frequencies were calculated for individuals' demographic characteristics, the number of dinners they cooked at home/week, and the spices named. Results: Approximately 89% reported they cook at least 5-7 dinners per week. The mean number of dried spices they had to cook with was 20.1+9.4; the median was 20.0. More than half the participants usually kept these 8 spices in their homes: black pepper (71.4%), garlic powder (71.4%), salt (67.5%), adobo (67.5%), ground cinnamon (66.7%), red pepper flakes (57.2%), saz on seasoning (54.8%), and oregano (52.8%). Over half kept these 6 spices at least ''sometimes'': Italian seasoning (73.2%), paprika (64.6%), chili powder (58.7%), bay leaves (55.6%), ground nutmeg (55.6%), and Mrs. Dash (55.6%). A third usually had fresh garlic (48.4%) and hot peppers (31.0%). Conclusions and Implications: This study suggests that low-income individuals keep spices on hand. Nutrition educators should note the types of spices they keep when developing recipes for their use.