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Vitamin A and Iron Content in Complementary Foods

Research on vitamin A and iron content in common complementary foods for children in Tanzania and Uganda. Results, analysis, and recommendations for improving nutrient intake.

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Vitamin A and Iron Content in Complementary Foods

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  1. Conflict of Interest Disclosure I have no conflict of interest to report in relation to thispresentation

  2. Vitamin A and iron content in common complementary foods for children in North western Tanzania and Central Uganda Beatrice Ekesa-Onyango (PhD)*, Deborah Nabuuma (Msc), Gina Kennedy (PhD) Bioversity International www.bioversityinternational.org

  3. Background • GHI 26-UG and 28-Tanzania (von Grebmer et al. 2015) • VAD 39%-UG and 43%-TZ among under fives (IFPRI, 2016) • IDA 58%-TZ and 53%-UG(MOH, 2016; UBOS & ICF, 2017) • Complementary diets starchy based (Gewa & Leslie, 2015; Kikafunda et al., 2003; MoH et al., 2016; UBOS and ICF, 2017).

  4. Objectives • Establish the most popular complementary dishes • Establish the vitamin A content in the most common complementary dishes • Establish iron content in the common complementary dishes • Ascertain contribution of common CFs to iron and vitamin A EARs of vulnerable population groups

  5. Identification of common complementary dishes • Household interview through cross sectional survey (400 • Follow-up household visits, observation and participation

  6. Sample preparation and Laboratory analysis • Ingredients obtained locally… • Vitamin A- HPLC(High Phase Liquid Chromatography) • Iron-Microwave digestion followed by FAAS (Flame Atomic Absorption Spectroscopy) • Means were compared to Estimated Average Requirements

  7. Complementary dishes • Maize-base porridge • Steamed-mashed banana (Matooke) served with beans • Boiled banana cooked with beans • Boiled banana cooked with groundnut sauce • Stiff porridge (Ugali) served with beans • Boiled cassava cooked with beans

  8. Iron and Vitamin A content in single ingredients

  9. Iron and Vitamin A content in the complementary dishes

  10. Iron content and contribution to EAR

  11. Vitamin A content and contribution to EAR

  12. Conclusions • No trace of either vitamin A or iron observed in the maize-based porridge • Iron 2.28mg/100gfw and 1.18mg/100gfw in dishes served with beans and small fish • Banana-based foods showed some content of vitamin A ranging from 23 to 43 RAE µg/100gfw • These foods are poor sources of these nutrients in their current form

  13. Next steps • Explore opportunities around modifying preparation methods and incorporating more nutritious and diverse ingredients • Modifications based on available resources, cost, acceptable tastes and preferences

  14. THANK YOU

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