Commonly Consumed Foods: Nutritional Quality and Contributions to Recommended Nutrient Intakes of Schoolchildren in Rural Southeastern Nigeria.

Abstract

Commonly consumed foods may be nutritionally inadequate. Schoolchildren may be at risk of undernutrition as a result of this. To assess the nutrient and energy values of commonly consumed foods and determine their contributions to the recommended nutrient intakes (RNIs) of schoolchildren (6-15 years). List of commonly consumed foods was obtained through focus group discussions with parents of schoolchildren. Ninety randomly selected schoolchildren were visited at home on 3 consecutive days (2 weekdays and 1 weekend day) during which their portion sizes of these foods were obtained. Aliquots of these foods were collected, wrapped in polyethylene bags, and kept frozen until analysis. The samples were analyzed using standard methods. Percentage contributions of the nutrients to RNI were calculated. Data were analyzed by descriptive statistics. Results per 100 g showed that Pentaclethra macrophylla ( akpaka) sauce had the highest moisture (76.91%), ash (6.9%), iron (13.51%), and vitamin A (44.0 retinol equivalent [RE]). Steamed bambara groundnut pudding ( okpa) had the highest protein (15.08%). Maize + pigeon pea ( ayaraya oka) had the highest fat (15.76%). Tomato stew proved superior in carbohydrate (28.15%) and energy (194.6 kcal). Pterocarpus soyauxii ( oha) soup contained the highest fiber (4.13%). Yam + pigeon pea ( ayaraya ji) had the highest zinc (4.97 mg). Contributions to RNI were protein (5.0%-134.0%), carbohydrate (0.6%-9.9%), energy (4.9%-38.8%), iron (1.5%-168.8%), vitamin A (0.0%-18.7%), and zinc (1.2%-166.0%). Most foods did not meet one-third of the schoolchildren's RNI for vitamin A, zinc, iron, protein, carbohydrate, and energy. Nutrition education on nutrient adequacy is recommended.