Survey data on income, food security, and dietary behavior among women and children from households of differing socio-economic status in urban and peri-urban areas of Nairobi, Kenya

This article describes data collected to analyze consumer behaviors in vulnerable populations by examining key access constraints to nutritious foods among households of differing socio-economic status in urban and peri‑urban areas of Nairobi, Kenya. The key variables studied include wealth status, food security, and dietary behavior indicators at individual and household level. Household food insecurity access scale (HFIAS), livelihood coping strategies (LCS), food expenditure share (FES), food consumption score (FCS), household dietary diversity score (HDDS), minimum dietary diversity-women(MDD-W), and child dietary diversity score (CDDS) indicators were used to measure food security. Household assets were used to develop an asset-based wealth index that grouped the study sample population into five wealth quantiles, while income levels were used to estimate FES. The hypothesis that guided the cross-sectional survey conducted to generate these data is that vulnerability to food insecurity and poverty are important drivers of food choice that influence household and individual dietary behavior. Data from this study was thus used to assess direction and strength of association between; household food insecurity, wealth status, women, children, and household dietary behavior in both urban and peri‑urban populations sampled

Rwanda Nutrition, Markets and Gender Analysis 2015: An integrated approach towards alleviating malnutrition among vulnerable populations in Rwanda

The Nutrition, Markets and Gender (NMG) Survey was conducted in Rwanda to investigate the causes of malnutrition in children under 24 months. The NMG Survey was informed by the 2010 Demographic Health Survey (DHS) for Rwanda that gave some insight into the knowledge and trend of malnutrition in the country for the period 2005 to 2010. The DHS results indicated a 6 percent decline in stunting among children under the age of five years. The key findings from the 2014/2015 DHS that followed the same delineation as the DHS 2010 provided the most current status of malnutrition in Rwanda and showed further overall improvements in child growth outcomes with 37.9 percent of children under five years classified as stunted. These results again indicated a 6.3 percent decline in stunting among children under the age of five years for the period 2010 to 2015. This progressive trend is a testament to the country’s commitments to prioritise nutrition issues and nutrition programmes in its development agenda. The Government of Rwanda, through the Ministry of Health, has prioritised malaria control, nutrition education, and better public healthcare. However, in spite of the advancements made, the consensus is that high rates of chronic malnutrition among children still prevail. Thus a better understanding of risk factors that contribute to child malnutrition at the household level in Rwanda was needed to strengthen the fight against malnutrition in the country. The ‘Comprehensive Food Security and Vulnerability and Nutrition Analysis’ – CFSVA 2012 – report produced by the Ministry of Agriculture and Animal Resources (MINAGRI), the National Institute of Statistics of Rwanda (NISR) and the World Food Programme (WFP) acknowledged that vulnerable households are increasingly reliant on markets as a source of food; providing on average 65 percent of the food consumed by a household. It is therefore clear that household nutrition outcomes in such households are dependent on markets. In addition, it is widely accepted that gender dynamics influence decision-making in the household. Thus gender dynamics affect decisions related to food, care, markets, and health. Therefore this survey focused on nutrition, markets, and gender to determine the factors that influence the nutrition status of children under 24 months. Moreover, a disconnect between agricultural production and nutrition outcomes was revealed in the CFSVA 2012 report that indicated that the northern agricultural zones, considered the bread basket of the country, had stunting rates of up to 66 percent in children under 60 months

Genetic and Physiological Analysis of Iron Biofortification in Maize Kernels

BACKGROUND: Maize is a major cereal crop widely consumed in developing countries, which have a high prevalence of iron (Fe) deficiency anemia. The major cause of Fe deficiency in these countries is inadequate intake of bioavailable Fe, where poverty is a major factor. Therefore, biofortification of maize by increasing Fe concentration and or bioavailability has great potential to alleviate this deficiency. Maize is also a model system for genomic research and thus allows the opportunity for gene discovery. Here we describe an integrated genetic and physiological analysis of Fe nutrition in maize kernels, to identify loci that influence grain Fe concentration and bioavailability. METHODOLOGY: Quantitative trait locus (QTL) analysis was used to dissect grain Fe concentration (FeGC) and Fe bioavailability (FeGB) from the Intermated B73 × Mo17 (IBM) recombinant inbred (RI) population. FeGC was determined by ion coupled argon plasma emission spectroscopy (ICP). FeGB was determined by an in vitro digestion/Caco-2 cell line bioassay. CONCLUSIONS: Three modest QTL for FeGC were detected, in spite of high heritability. This suggests that FeGC is controlled by many small QTL, which may make it a challenging trait to improve by marker assisted breeding. Ten QTL for FeGB were identified and explained 54% of the variance observed in samples from a single year/location. Three of the largest FeGB QTL were isolated in sister derived lines and their effect was observed in three subsequent seasons in New York. Single season evaluations were also made at six other sites around North America, suggesting the enhancement of FeGB was not specific to our farm site. FeGB was not correlated with FeGC or phytic acid, suggesting that novel regulators of Fe nutrition are responsible for the differences observed. Our results indicate that iron biofortification of maize grain is achievable using specialized phenotyping tools and conventional plant breeding techniques

Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content

Development of a food safety toolkit for dry common beans (Phaseolus vulgaris l.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach

Common beans (Phaseolus vulgaris L) may be contaminated with heavy metals and aflatoxins. Cooked beans may also be contaminated with micro-organisms due to poor hygiene and sanitation practices. Hazard Analysis and Critical Control Point (HACCP), which is a globally recognised food safety program, was proposed as a suitable program to minimise/eliminate the risk of contamination. Therefore, the objective of this study was to develop a HACCP plan for dry common beans in Uganda and an accompanying food safety toolkit. The seven principles of HACCP as outlined by Codex Alimentarius were followed to develop a HACCP plan for the dry common beans value chain in Uganda. A decision tree diagram was further used to identify each potential hazard at each processing stage and Critical Control Points (CCPs) along the chain. The identification of the CCPs was further supported by an evaluation of the actual risk and severity of the hazard. For the CCP identified, reliable control mechanism and corrective actions were established to fulfill the requirements set by the critical limits to guarantee the safety of the products. Verification and records systems were proposed to determine the effectiveness and traceability of the HACCP plan. For identified CCPs, a co-creation methodology was used to develop the food safety toolkit. This was carried out in four sessions that included a background of the chain actors’ ambitions to determine the suitability of the toolkit, assessment of CCPs, expert advice on the CCP and an exercise to develop concepts for each CCP. From the analysis, fourteen processing stages starting from land selection to cooking and serving were identified. Out of these, four stages were CCPs. These were land selection and preparation, storage, post-harvest drying, and cooking and serving. Hazards at the CCPs included heavy metals, mycotoxins, and micro-organisms such as S. aureus, E. coli, and Salmonella spp. A combination of good hygiene and sanitation practices and good agricultural practices were recommended as control measures against the hazards. To further equip the value chain actors with mitigation strategies, a food safety toolkit whose usefulness is to give the actors a systematic means to control identified CCPs was developed. In this regard, the toolkit and HACCP plan will complement each other. From the study results, implementation of the toolkit, followed by an assessment of its uptake and impact on livelihoods and food safety risks is recommended

Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda

This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the present study was to demonstrate how the Caco-2 cell bioassay for Fe bioavailability can be utilized to assess the nutritional quality of Fe in such varieties and how they may interact with diets and meal plans of experimental studies. Furthermore, experiments were also conducted to directly compare this in vitro approach with specific human absorption studies of these Fe biofortified beans. The results show that other foods consumed with beans, such as rice, can negatively affect Fe bioavailability whereas potato may enhance the Fe absorption when consumed with beans. The results also suggest that the extrinsic labelling approach to measuring human Fe absorption can be flawed and thus provide misleading information. Overall, the results provide evidence that the Caco-2 cell bioassay represents an effective approach to evaluate the nutritional quality of Fe-biofortified beans, both separate from and within a targeted diet or meal plan

Hazard analysis and critical control point plan for hazards in Ugandan amaranth vegetable value chain

Currently, there is a high demand for amaranth due to its ability to withstand harsh climatic conditions, making it an ideal crop in the changing climate. There is also increased awareness and education on its nutritional and overall health benefits, and the availability of improved recipes. However, the presence of hazards can hinder the commercialisation of amaranth, which is in most cases traded informally. Food safety issues along the amaranth value chain should, therefore, be addressed to cope with both production and safety demands. The objective of this study, therefore, was to develop a Hazard Analysis and Critical Control Point (HACCP) plan for hazards in the amaranth value chain in Uganda. The seven principles outlined by Codex Alimentarius were followed to develop the HACCP plan. A tree diagram was further used to identify each potential hazard at each processing stage and Critical Control Points (CCPs) along the chain. For the CCPs identified, reliable control mechanisms and corrective actions were established to fulfil the requirements set by the critical limits to guarantee the safety of the products. Verification and records systems were proposed to determine the effectiveness and traceability of the HACCP plan. For each of the identified CCPs, samples were collected purposively and analysed for chemical and microbial contaminants. From the analysis, fifteen processing stages, starting from the land section to cooking and serving, were identified. Out of these, eight stages were defined as CCPs. These were site selection, land and seedbed preparation, irrigation, market display/humidity control, washing before preparation, chopping, cooking, and holding time and serving. At CCP 1, soils were contaminated with lead and cadmium, mercury and aflatoxins but at considerably low levels. At CCP 2, organic fertilisers were only contaminated with E. coli. At CCP3, E. coli was present in irrigation water. Heavy metals were also present in the irrigation water but were below the critical limits. At CCP4, E. coli was absent in water and display surfaces. E. coli was, however, present on raw amaranth. S. aureus was detected on vendors’ hands. At CCP5, water was not contaminated with E. coli. At CCP6, only personnel hands were infected with S. aureus and Enterobacteriaceae. No contamination was detected in CCP7 and CCP8. Strict control of E. coli in manure and water and S. aureus and Enterobacteriaceae on personnel hands is required to ensure the amaranth value chain attains good food safety output