Background: Bread is one of the most popular bakery products whose consumption is increasing in many countries, including Nigeria, as a result of urbanization. This can be leveraged to develop bread with improved nutritional and health benefits. Objective: The study aimed to produce and analyze the nutritional and sensory qualities of bread made from wheat flour and beetroot powder. Materials and Methods: The research design was experimental. Samples were analyzed chemically according to the Association of Official Analytical Chemists (AOAC) methods. All analyses were carried out in Triplicate. Data were analyzed using IBM SPSS statistics version 20 while ANOVA was used to compare different variables together. Results: The results showed significant differences (p < 0.05) in the proximate, mineral, and antioxidant content of the bread samples. However, there was no significant difference (p < 0.05) in the sensory attributes of the bread samples. Moisture content was lowest while crude fibre was highest in sample B. Sample A had the highest moisture (30.34 ± 0.12%) and carbohydrate content (49.00 ± 0.18%). The highest amount of crude protein (10.59 ± 0.04%), crude fibre (1.08 ± 0.04%), and total ash (2.39 ± 0.02%) was found in Sample D. Zinc, iron, β-Carotene, and lycopene (mg/100 g) were highest in sample A while sample D had the highest vitamin C content. Sample C had the most preferred colour (6.87 ± 1.63) and aroma (6.33 ± 1.61) but the least preferred taste (5.77 ± 1.61). Sample A had the most preferred texture (6.60 ± 1.52), taste (6.07 ± 1.36), and overall acceptability (6.57 ± 1.17). Conclusion: Bread produced from whole wheat flour and beetroot powder has improved nutritional value and can be consumed by healthy individuals and people requiring high fibre diets to maintain good nutritional status.

Objective: The study assessed the prevalence of obesity and its co-morbidities among patients attending the dietetics outpatient clinic of the hospital. Methods: The prevalence of obesity and its co-morbidities were assessed in this retrospective study from the available in the outpatient clinic of the Dietetics Department in University College Hospital Ibadan, Oyo State. Age, gender, occupation, religion, height, weight, diagnosed diseases were extracted from the record of individuals who presented at the clinic over 72 months. Data obtained was analyzed using the Statistical Package for Social Sciences (SPSS) version 20. Result: A total of 3248 patients’ records were assessed. Of these, 1174 (36.15%) patients met the criteria for obesity according to their recorded BMI; 614(52.3%) had obesity class I (BMI 30–34.9), 343(29.2%) had obesity class II (BMI 35–39.9) and 217(18.5%) had obesity class III (BMI ≥40). Obesity was significantly higher amongst females than males (p<0.05). The most prevalent single co-morbidity was diabetes 22.3%, while the most prevalent double co-morbidity was hypertension/diabetes 22.9%. Conclusion: The prevalence of obesity amongst patients was significant. Diabetes and hypertension were the most dominant co-morbidity. Interventions should be developed to combat the increasing prevalence of the diseases and these should involve educating the public and clinical management of the diseases upon identification.