Iron and Zinc Content in Foods for Schoolchildren in Kumi District, Uganda
Author Information
Author(s): Tidemann-Andersen Ida, Acham Hedwig, Maage Amund, Malde Marian K
Primary Institution: National Institute of Nutrition and Seafood Research (NIFES)
Hypothesis
What is the iron and zinc content in selected foods consumed by schoolchildren in Kumi District, Uganda?
Conclusion
The schoolchildren of Kumi district had a predominantly vegetable-based diet, with adequate iron intake but insufficient zinc intake.
Supporting Evidence
- Iron concentrations varied and were high in some cereals and vegetables.
- The daily Recommended Nutrient Intake (RNI) was met for iron but not for zinc.
- Ground nuts were identified as an important source of zinc during the ground nut season.
Takeaway
This study looked at what kids in Kumi eat and found they get enough iron but not enough zinc from their food.
Methodology
The study used 24-hour dietary recall interviews to assess food intake and analyzed selected food samples for iron and zinc content.
Potential Biases
Potential bias from the relationship between interviewers and subjects may have influenced food intake reporting.
Limitations
The study relied on a convenience sample and may not represent all schoolchildren in Uganda.
Participant Demographics
Schoolchildren aged 9-15 years from Kumi District, Uganda.
Digital Object Identifier (DOI)
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