Seasonal variations and contributions of cassava to the nutrient intakes of rural farm households

Ngwu, E. E.

doi:10.4314/as.v2i2.1494

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“…The adequacy of protein intake of the respondents agreed with earlier result of Okeke et al (2009b) who reported adequate protein intake among mothers in Igbo culture area in Nigeria. The adequate protein intake observed in this study was however, at variance with that of Ngwu (2001) who reported 46 -48% protein intake among cassava producers and consumers in Ohusu area of Edo State. The adequacy of protein intake observed in this study was due to the respondents' high consumption of legumes and cereals which contributed up to 52.3% and 14.6% respectively, to their total protein intake.…”

Section: Discussioncontrasting

confidence: 97%

“…They reported low energy intake among pregnant women in Nigeria. However, Ngwu (2001) reported 93% energy intake among adult females in Ohusu community in Edo State. Other available studies of food consumption during pregnancy and lactation in African countries indicated that daily energy intakes ranged from 1400-2000Kcal (Gebre Medhin and Gobezie, 1975Prentice, 1980).…”

Section: Discussionmentioning

confidence: 93%

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Consumption patterns of iron and vitamin a rich foods and contributions of food groups to nutrient intakes of pregnant women in Nsukka Local Government Area of Enugu state, Nigeria

Eze¹,

Okeke²

2013

Agro-Sci.

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The consumption patterns of iron and vitamin A rich foods and contributions of food groups to nutrient intakes of pregnant women in Nsukka Local Government Area of Enugu State, Nigeria were assessed. A total of 386 pregnant women randomly selected from 3 communities in Nsukka Local Government Area were used for the study. A validated structured questionnaire was used to collect information on respondents' food consumption patterns. The contributions of food groups to respondents' nutrient intakes were assessed using a 3-day weighed food intake study. The iron-rich foods most frequently consumed by the respondents were legumes, green leafy vegetables, nuts and seeds which respectively, made 41.9%, 17.1% and 11.2% contributions to iron intakes of the women. Vitamin A-rich foods most frequently consumed by the respondents were palm oil and vegetables which respectively, contributed 76.8% and 21.5% of vitamin A intakes of the women. Animal foods made very little contributions to the respondents' nutrient intakes and foods of vegetable origin form very important part of the diet of the study population. Nutrition education on proper processing techniques of foods to conserve their micronutrients, and the need for consumption of ascorbic acidrich fruits with meals to enhance bioavailability of iron in the diet are imperative. Government subsidization of animal foods to make them more affordable, and biofortification of locally produced foods to increase the bioavailability of micronutrients are also recommended.

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Section: Discussioncontrasting

confidence: 97%

Section: Discussionmentioning

confidence: 93%