Determinants of food choices of adolescents in south-western Nigeria

Food choices of adolescents have become increasingly unhealthy, putting them at increased risk of malnutrition, as they grow older. The study investigated the  determinants of food choices of adolescents in order to assess their nutritional knowledge and implication. World Health Organisation (WHO) describes children aged 10-19 years as adolescents. Four hundred and one adolescents who were in secondary schools were interviewed from six of the thirty local government areas of Osun State, which is a south-western state of Nigeria. Based on the population of secondary schools in the local government areas, thirty-two schools were sampled. Pre tested structured questionnaires using a set of high quality colour photographs of foods and drinks that would typically be offered to adolescents were used. The photographs, showing one item each, included foods such as biscuits, buns, meat pie that were classified as “snacks” and those, such as rice and beans garnished  with vegetable and either fish/meat stew, stewed beans, pounded yam that formed  part of a conventional meal. In the same manner, photographs showing a bottle of  coke, milk, chocolate drink and home made non-alcoholic drinks were presented. This was used to elicit information from the respondents. Descriptive statistical  techniques such as frequency counts, percentage, mean and standard deviation,  likewise inferential tools, such as, correlation analysis and analysis of variance  (ANOVA) were used in data analysis. The study showed positive and significant correlation between the preference and nutritional contents of foods (r = 0.514,  p<0.05) and drinks (r = 0.346, p<0.05). There was no significant difference in the  preference and perceived nutritional contents of the foods (F = 3.072), while there  was a difference in the choice and perceived nutritional contents of drinks (F =  0.217) among the urban and rural adolescents. It is concluded that, the food choice of the adolescents in the study area was based more on taste preference than the nutritional contents. The nutritional knowledge of the adolescents in the study area is high but the knowledge on home made non alcoholic drinks is low. Nutrition  education should be intensified especially on traditional foods and home made non-alcoholic drinks that are nutritious.Keywords: Adolescents, Food choices, Nutritional knowledge

Determinants Of Food Choices Of Adolescents In South-Western Nigeria

Food choices of adolescents have become increasingly unhealthy, putting them at increased risk of malnutrition, as they grow older. The study investigated the determinants of food choices of adolescents in order to assess their nutritional knowledge and implication. World Health Organisation (WHO) describes children aged 10-19 years as adolescents. Four hundred and one adolescents who were in secondary schools were interviewed from six of the thirty local government areas of Osun State, which is a south-western state of Nigeria. Based on the population of secondary schools in the local government areas, thirty-two schools were sampled. Pre tested structured questionnaires using a set of high quality colour photographs of foods and drinks that would typically be offered to adolescents were used. The photographs, showing one item each, included foods such as biscuits, buns, meat pie that were classified as "snacks" and those, such as rice and beans garnished with vegetable and either fish/meat stew, stewed beans, pounded yam that formed part of a conventional meal. In the same manner, photographs showing a bottle of coke, milk, chocolate drink and home made non-alcoholic drinks were presented. This was used to elicit information from the respondents. Descriptive statistical techniques such as frequency counts, percentage, mean and standard deviation, likewise inferential tools, such as, correlation analysis and analysis of variance (ANOVA) were used in data analysis. The study showed positive and significant correlation between the preference and nutritional contents of foods (r = 0.514, p<0.05) and drinks (r = 0.346, p<0.05). There was no significant difference in the preference and perceived nutritional contents of the foods (F = 3.072), while there was a difference in the choice and perceived nutritional contents of drinks (F = 0.217) among the urban and rural adolescents. It is concluded that, the food choice of the adolescents in the study area was based more on taste preference than the nutritional contents. The nutritional knowledge of the adolescents in the study area is high but the knowledge on home made non alcoholic drinks is low. Nutrition education should be intensified especially on traditional foods and home made non-alcoholic drinks that are nutritious

High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women

Background It is challenging to find an iron compound that combines good bioavailability with minimal sensory changes when added to seasonings or condiments. Ferric pyrophosphate (FePP) is currently used to fortify bouillon cubes, but its bioavailability is generally low. Previously, the addition of a stabilizer, sodium pyrophosphate (NaPP), improved iron bioavailability from a bouillon drink. Objective We assessed whether there is a dose-response effect of added NaPP on iron bioavailability from local meals prepared with intrinsically labeled FePP-fortified bouillon cubes in young Nigerian women using iron stable isotope techniques. Methods In a double-blind, randomized, cross-over trial, women (n = 24; aged 18–40 y; mean BMI 20.5 kg/m2) consumed a Nigerian breakfast and lunch for 5 d prepared with bouillon cubes containing 2.5 mg 57Fe (as FePP) and 3 different molar ratios of NaPP: 57Fe (0:1, 3:1, and 6:1). Iron bioavailability was assessed by measuring 57Fe incorporation into erythrocytes 16 d after each 5 d NaPP: 57Fe feeding period. Data were analyzed using a linear regression model of log iron absorption on NaPP ratio, with body weight and baseline body iron stores as covariates and subject as a random intercept. Results Of the women included, 46% were anemic and 26% were iron deficient. Iron bioavailability was 10.8, 9.8, and 11.0% for the 0:1, 3:1, and 6:1 NaPP:57Fe treatments, respectively. There was no dose-response effect of an increasing NaPP:57Fe ratio (β ± SE: 0.003 ± 0.028, P = 0.45). Conclusions In this study, the addition of NaPP did not increase iron bioavailability from FePP-fortified bouillon cubes. However, iron bioavailability from the Nigerian meals prepared with FePP-fortified bouillon cubes was higher than expected. These results are encouraging for the potential of bouillon cubes as a fortification vehicle. Further studies are needed to assess the effect of FePP-fortified bouillon cubes on improving iron status in low-income populations. This trial was registered at clinicaltrials.gov as NCT02815449.ISSN:0022-3166ISSN:1541-610