Aleke, Margaret P. W. (2004) Nutrient Adequacy of Porridges used for Complementary Feeding in Kangemi, Nairobi. Masters thesis, University of Nairobi.
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Abstract
The main objective of the study was to investigate the nutrient adequacy of porridges used for complementary feeding among children aged 6-24 months in Kangemi. To achieve the objective, the types of porridges consumed, levels and patterns of their consumption, preparation methods and nutrient (energy, protein, calcium, iron, zinc and vitamin A) content were determined. The extent of use of the porridges by mothers, the proportions of nutrients contributed by porridges to the daily dietary intake and storage practices were also examined. Using a purposive and systematic sampling procedure, 144 children aged 6-24 months and their mothers were identified and interviewed. A cross-sectional descriptive and analytical study was carried out using structured and pre-tested questionnaires, and focus group discussions. Information was sought on feeding frequency, composition of porridge flours, types and amounts of ingredients used in preparation of complementary foods (including porridges), the amounts consumed by the child in 24 hours, hygienic practices and illnesses. The main findings were that the porridges were only adequate in protein but not in energy, calcium, iron, zinc and vitamin A. They were made from raw-dry-whole milled grains (millet, sorghum and/or maize, beans and soybeans) with or without enrichment with sugar, milk and/or margarine. The enrichment of porridge with other foods improved nutrient concentration, but their bio availability was uncertain. It is recommended that, nutrition guidelines be reviewed to cover existing technologies, update nutrition knowledge of health workers and, sensitize mothers and millers on the nature of porridge. They should be sensitized and encouraged to use simple technologies such as soaking, roasting and fermentation and, addition of analyses, micro nutrient rich foods to improve nutrient density and bio availability, and on the need to sustain breastfeeding to supplement porridge. Further research is required to validate nutrient content of the porridge; determine optimum cooking times and; appropriate flour formulations that provide minimum composition of nutrients to meet the RDAs for energy, protein, calcium, iron, zinc and vitamin A. It was also recommended that the necessary national standards for monitoring the quality of the flour formulations be developed.
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | T Technology > TX Home economics |
| Divisions: | Africana |
| Depositing User: | Geoffrey Obatsa |
| Date Deposited: | 05 Jul 2016 13:02 |
| Last Modified: | 05 Jul 2016 13:02 |
| URI: | http://thesisbank.jhia.ac.ke/id/eprint/653 |
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