Drivers of renewable energy adoption in the built environment : a case of South Africa

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CONSUMPTION PATTERN OF MAIZE BASED DISHES IN FOUR AGRO-ECOLOGICAL ZONES OF NIGERIA

The global picture had dramatically changed the lifestyles of Nigerian citizens pushing them into various fast-eating cultures with more instant and tasty meals, and the attendant gradual relegation of our traditional rich eating cultures. Studies were carried in eight Local Government Areas of Nigeria from the four Agro-Ecological Zones (AEZs) namely: moist savanna (Oyo State), humid forest (Lagos State), mid-altitude (Abuja) and dry Savanna (Kaduna State). Stratified multistage sampling technique with structured questionnaires from 1641 respondents and focus group discussions (FGDs) were employed to identify the maize-based dishes consumed and determined the frequency of consumption. The demographic characteristics revealed that 54.8% of the respondents were male. Residents in the rural area were more (56.8%) and majority of the respondents were between the ages of 26-45 years (67.6%), while more Christians (57.88%) participated in the study than any other religion. Results showed that thirty–two maize-based dishes were identified, of which ten were frequently consumed. Ogi was the most popular maize-based dish (73.5%) consumed in the AEZs while corn pudding was the least consumed (28.5%). There were significant differences (p<0.05) in all the sensory attributes measured. The low consumption of majority of the maize-based dishes raises concern for the current campaign on mobilizing local biodiversity which has been reported to be one of the food based intervention strategies for solving nutrition problems among population groups

Could a simple antenatal package combining micronutritional supplementation with presumptive treatment of infection prevent maternal deaths in sub-Saharan Africa?

BACKGROUND: Reducing maternal mortality is a key goal of international development. Our objective was to determine the potential impact on maternal mortality across sub-Saharan Africa of a combination of dietary supplementation and presumptive treatment of infection during pregnancy. Our aim was to demonstrate the importance of antenatal interventions in the fight against maternal mortality, and to stimulate debate about the design of an effective antenatal care package which could be delivered at the lowest level of the antenatal health system or at community level. METHODS: We collated evidence for the effectiveness of antenatal interventions from systematic reviews and controlled trials, and we selected interventions which have demonstrated potential to prevent maternal deaths. We used a model-based analysis to estimate the total reduction in maternal mortality in sub-Saharan Africa which could be achieved by combining these interventions into a single package, based on a WHO systematic review of causes of maternal deaths. RESULTS: Severe hypertensive disorders, puerperal sepsis and anemia are causes of maternal deaths which could be prevented to some extent by prophylactic measures during pregnancy. A package of pills comprising calcium and iron supplements and appropriate anti-microbial and anti-malarial drugs could reduce maternal mortality in sub-Saharan Africa by 8% (range <1% to 20%). This estimate is based on Cochrane Review estimates for the effectiveness of daily calcium supplements in reducing the risk of death/serious morbidity due to hypertensive disorders (RR = 0.80, 95% CI 0.65-0.97), anti-microbial prophylaxis in reducing the odds of puerperal sepsis/postpartum endometritis (OR = 0.49, 95% CI 0.23-1.06), anti-malarial prophylaxis in reducing the risk of severe antenatal anemia (RR = 0.62, 95% CI 0.50-0.78), and iron supplementation in reducing the risk of iron deficiency anemia at term (RR = 0.33, 95% CI 0.16-0.69). CONCLUSION: Maternal mortality could be reduced by a combination of micronutrient supplementation and presumptive treatment of infection during pregnancy. Such an approach could be adopted in resource-poor settings where visits to antenatal clinics are infrequent and would complement existing Safe Motherhood activities

Biovailability of Iron to rats fed with Iron Fortified Cassava Gari Diets

The need for eradication of nutritional anemia with the local diet is important for a successful intervention at the community level in Nigeria. ari samples separetely fortified with iron sulphate, iron fumarate and sodium iron EDTAat three concentrations, 25, 35 and 45 mg/kg were used as starch based rat diets. The samples were analyzed for iron content using standard method. Haemoglobin depletion repletion method was used to determine iron bioavailability in 120 male albino winster rats for unfortified and iron-fortified gari diets. The experimental rat organs were subjected to histophatological assessment. Iron content of unfortified samples ranged from 8.50 to 11.36 mg/kg compared to iron content of fortified gari samples which ranged from 11.00 to 32.00 mg/kg. Haemoglobin concentrations ranged from 5.80 g/dl to 14.97 g/dl and 10.72 g/dl to g/dl for rats fed with unfortified and fortified diets respectively. Iron haemoglobin ranged from 0.97 mg to 2.82 mg and 1.72 mg to 2.73 for rats fed with unfortified and fortified diets respectively. Packed cell volume ranged from 34.30 to for rats fed with unfortified and fortified diets respectively. The percentage apparent iron absorption for rats fed with unfortified and fortified diet was 67.82 % compared with rats fed with gari, 68.66 to 83.37 % diets (p < 0.05). Iron balance of rats fed with unfortified gari diets was 2.37 mg compared with rats fed with fortified gari, 1.38 to 3.46 mg, diets. Iron availability for rats fed with unfortified gari diets were 14.47 % compared with rats fed with fortified gari, 13.61 to 27.84 %, diets. Rats fed with 25 mg/kg NaFeEDTA and 45 mg/kg Fe sulphate fortified gari diets recorded the highest bioavailability respectively. Iron intake and iron availability are positively correlated at p < 0.01 and r = 0.97. The histopathological assessment revealed no visible lesion on the liver of rats fed with unfortified and iron fortified cassavadiets.Keywords: Iron fortification, gari, iron, bioavaialability, rat

Food instruction booklet design for the Nigeria food consumption and nutrition survey 2001-2003

In 2001-2003, the International Institute of Tropical Agriculture (IITA), in collaboration with the federal government of Nigeria, USAID and the US Department of Agriculture (USDA), conducted a nationwide food consumption survey. Since the last national survey occurred in 1963, a major objective was to establish national baseline data for women and children under 5 years old. To ensure the accuracy and quality of detailed food intake data, IITA adapted the USDA Food Instruction Booklet (FIB), a compilation of foods consumed in the country, divided into food groups and subgroups. A Nigerian food composition database formed the basis of the Nigerian FIB, whereby, food groups, probes, a food index, and measurement guides with conversion tables were compiled. The Nigerian FIB included 18 major food groups and 79 subgroups compared to 16 food groups and 100 subgroups in the USDA FIB. For both countries, these food groups highlight how food is categorized and consumed. A typical example was how each country grouped grains and cereals. The Nigerian FIB included four separate groups (cereals, cereal products, confectionaries, and pasta). In the USDA FIB, breads and sweet breads were put together as one group. Cereal, pasta and rice were together as a second group. Examples of these food groups and probes are presented. While both FIBs contained measurement guides (cups, spoons, thickness sticks, rulers), the Nigerian FIB also included indigenous guides. These guides allowed for food weight conversions using local utensils, weights of foods cooked at home and purchased away from home, weights of foods with different sizes, and weights of food items with different measuring tools. Another unique element in the Nigerian FIB was the inclusion of scientific names for foods, their English names, and local names in the three Nigerian languages (Hausa, Yoruba, Igbo). The FIB highlights cultural similarities and differences in food consumption and demonstrates how one country′s survey instrument can be adapted to meet the needs of another

Food Instruction Booklet Design For The Nigeria Food Consumption And Nutrition Survey 2001-2003

In 2001-2003, the International Institute of Tropical Agriculture (IITA), in collaboration with the federal government of Nigeria, USAID and the US Department of Agriculture (USDA), conducted a nationwide food consumption survey. Since the last national survey occurred in 1963, a major objective was to establish national baseline data for women and children under 5 years old. To ensure the accuracy and quality of detailed food intake data, IITA adapted the USDA Food Instruction Booklet (FIB), a compilation of foods consumed in the country, divided into food groups and subgroups. A Nigerian food composition database formed the basis of the Nigerian FIB, whereby, food groups, probes, a food index, and measurement guides with conversion tables were compiled. The Nigerian FIB included 18 major food groups and 79 subgroups compared to 16 food groups and 100 subgroups in the USDA FIB. For both countries, these food groups highlight how food is categorized and consumed. A typical example was how each country grouped grains and cereals. The Nigerian FIB included four separate groups (cereals, cereal products, confectionaries, and pasta). In the USDA FIB, breads and sweet breads were put together as one group. Cereal, pasta and rice were together as a second group. Examples of these food groups and probes are presented. While both FIBs contained measurement guides (cups, spoons, thickness sticks, rulers), the Nigerian FIB also included indigenous guides. These guides allowed for food weight conversions using local utensils, weights of foods cooked at home and purchased away from home, weights of foods with different sizes, and weights of food items with different measuring tools. Another unique element in the Nigerian FIB was the inclusion of scientific names for foods, their English names, and local names in the three Nigerian languages (Hausa, Yoruba, Igbo). The FIB highlights cultural similarities and differences in food consumption and demonstrates how one country′s survey instrument can be adapted to meet the needs of another

Nutritional Composition and Sensory Properties of Iron Fortified Fufu Flour

Cassava fufu flour was fortified with iron Sulphate, iron fumarate and sodium iron EDTA at three concentrations (25, 35 and 45 mg/kg) in this study. The samples were analyzed for proximate and minerals composition as well as sensory and pasting properties.&nbsp; There were significant differences (p&lt; 0.05) in the proximate and pasting properties of iron-fortified fufu samples compared to unfortified samples. Iron contents of unfortified samples ranged from 8.50 to 11.36 mg/kg compared to iron contents of fortified fufu. There were no significant differences (p&gt;0.05) in sensory taste, texture and odour of unfortified and fortified samples.&nbsp; In terms of overall acceptability, panelists rated unfortified cassava products higher followed by samples with 25 mg/kg NaFeEDTA and iron sulphate respectively. The rate of return on investment for iron fortified fufu flour was 1.41. The study has shown that the use of iron fortified cassava products has potentials for practical application and economic viability. &nbsp