Contribution of street foods to the dietary needs of street food vendors in Kampala, Jinja and Masaka districts, Uganda

Abstract

Objectives: To assess the contribution of street foods to the energy and nutrient needs of street food vendors. Design: A cross-sectional descriptive study was conducted. Food intake for the street food vendors was measured using the 24 h recall method and a semiquantitative FFQ with emphasis on the source of all foods consumed. Setting: Kampala, Jinja and Masaka districts, Uganda. Subjects: The study included 225 street food vendors trading in prepared cooked foods.Results: The majority of vendors (87?6 %) were women with age range of 21-50 years. Traditional dishes were the most commonly prepared foods and classified into main meals, sauces, vegetables and snacks. The food groups consumed most commonly by street food vendors fall under energy-giving and body-building foods (0?26 (SD 0?81)). The mean daily intake of energy from street foods varied between 22?4 % and 25?6 % (2412 kJ). Carbohydrates contributed the highest proportion of energy (70?1 % to 93?4 %), followed by protein (38?6 % to 44?9 %) and fat (21?9 % to 26?3 %). Street food vendors obtained 24?0 % to 32?5 % of their RDA for Ca from street vended foods, with the lowest intake in Jinja (11?2 % to 23?9 %, P , 0?05). Niacin and thiamin intakes from street foods were respectively above 74 % and 150 % of the RDA. The contribution of street foods to the RDA for Zn ranged from 81?9 % to 190?9 %, and from 3?5 % to 4?9 % for retinol. Fe intake from street vended foods was 40?9 % to 49?7 % of the RDA. Conclusions: Street foods contribute to sources of dietary energy and other nutrients among street food vendors in Uganda.

Street food research worldwide: a scoping review

“…Furthermore, a systematic review on nutritional contribution of street food in developing countries reported a high contribution of street food to total intakes of fat, trans fatty acids and sugar . Considering that street foods contribute to a significant proportion of the daily energy intakes of people in developing countries , its low nutritional quality raises concerns, because it potentially contributes to obesity, diabetes, hypertension, dyslipidaemia and other diet‐related noncommunicable diseases , in countries that are under epidemiological transition. However, street food offer is extremely variable across countries and cultures, with different ingredients and methods of preparation and cooking, thus differing in nutritional value .…”

“…According to the FAO, street‐vended foods and beverages can have a significant positive nutritional impact, provided that consumers are able to make appropriate choices . The nutritional value of street food, however, greatly depends on the ingredients used, which are country‐specific, as well as how they are cooked and/or prepared . Street food also raises some concerns regarding its safety, mostly because it is often prepared and sold in precarious conditions that lack sanitary surveillance and legal control .…”

Nutritional contribution of street foods to the diet of people in developing countries: a systematic review

“…In terms of nutrient contributions from street foods, the highest contributions of street foods to daily energy intakes in adults were found in Abeokuta in Nigeria (50?3 %EI in males; 48?3 %EI in females) (13) , Ougadougou in Burkino Faso (46 %EI) (26) , Nairobi in Kenya (27-36 %EI in males; 13-22 %EI in females) (22) , Uganda (22?4-25?6 % EI) (29) and Bamako in Mali (18?3 %EI) (15)(16)(17) . In children, numerous studies including those in Cotonou in Benin (40 %EI) (3) , Nairobi in Kenya (13?4-22?4 %EI) (22) , Port-au-Prince in Haiti (25 %EI) (10) , Bamako in Mali (18?3 %EI) (15)(16)(17) , Hyderabad in India (19 %E) (11) and rural areas of Kenya (13)(14)(15)(16)(17)(18)(19)(20) (25) have demonstrated the contribution of street foods to daily energy intake.…”

Aspirations to grow: when micro- and informal enterprises in the street food sector speak for themselves

“…The street food sector in Sub-Saharan Africa is a source of affordable and nutritious meals for the urban poor (Lues, Rasephei, Venter, & Theron, 2006;Namugumya & Muyanja, 2012;Ohiokpehai, 2003;Steyn et al, 2014), while also being an important source of income for the women who dominate this sector Graffham, Zulu, & Chibanda, 2005;Nackerdien & Yu, 2017). In this study of the street food sector in Rwanda, Senegal and South Africa, micro-and informal enterprises are typically located in informal and formal trading areas along the streets and sidewalks near busy transport nodes and marketplaces.…”