A local-ingredient-based, processed flour to improve the energy, iron and zinc intakes of young children: a community-based intervention

The present study was undertaken to determine the actual amounts of mush consumed and energy iron and zinc intakes of, and to investigate the attendance rate among, children aged 6-23 months due to an improved mush intervention. A cohort of 208 children from 27 villages was followed up for 6 months....

Full description

Saved in:
Bibliographic Details
Published in:International journal of food sciences and nutrition 2009, Vol.60 (s4), p.87-98
Main Authors: Ouèdraogo, Hermann Z., Traoré, Tahirou, Zéba, Augustin, Dramaix-Wilmet, Michèle, Hennart, Philippe, Donnen, Philippe
Format: Article
Language:English
Subjects:
Aging
Breast Feeding - statistics & numerical data
Burkina Faso
children
Children & youth
Cohort Studies
Community-Based Participatory Research
Crops, Agricultural - chemistry
Diet
Edible Grain - chemistry
Energy Intake
Female
Flour - analysis
Food processing industry
Food science
Hemoglobins - analysis
Humans
Infant
Infant Food - analysis
Iron
iron intake
Iron, Dietary - administration & dosage
local ingredient
Male
Malnutrition - prevention & control
Mothers
Nutrition
Nutrition research
Patient Compliance
Rural Population
Surveys and Questionnaires
Time Factors
Weight Gain
Zinc
Zinc - administration & dosage
zinc intake
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The present study was undertaken to determine the actual amounts of mush consumed and energy iron and zinc intakes of, and to investigate the attendance rate among, children aged 6-23 months due to an improved mush intervention. A cohort of 208 children from 27 villages was followed up for 6 months. Twice a day, 6 days/week, each mother took her child to the nutrition centre we had opened in her village to receive the mush and fed it to her child. Amounts consumed were 15, 21 and 33 g/kg body weight/meal for children aged 6-8, 9-11 and 12-23 months respectively. The average (standard deviation) attendance rate was 68.0% (25.6%). The median (range) daily intakes from the mush were 213 (25-373) kcal, 5.3 (0.6-9.3) mg, and 2.3 (0.3-4.1) mg for energy, iron and zinc, respectively. This flour and mush production should enter the routines of individual households, supported by a large-scale programme of nutrition education.
ISSN:0963-7486
1465-3478
DOI:10.1080/09637480802502548