Development and Validation of a Data-Based Food Frequency Questionnaire for Adults in Eastern Rural Area of Rwanda

Yanagisawa, Ayumi; Sudo, Noriko; Amitani, Yukiko; Caballero, Yuko; Sekiyama, Makiko; Mukamugema, Christine; Matsuoka, Takuya; Imanishi, Hiroaki; Sasaki, Takayo; Matsuda, Hirotaka

doi:10.4137/nmi.s38374

Cited by 14 publications

(19 citation statements)

References 33 publications

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“…The higher concentration of flours in the porridge of household I than that of household II, meant that it contained more energy, protein, and iron than that of household II. Porridge with more than 13% of mixed flour concentration could exceed the median energy, protein, and iron contents in 100 g of porridge observed in the previous study conducted in the eastern part of Rwanda [4].…”

Section: Porridgecontrasting

confidence: 66%

“…Nutrient contents in 100 g of porridge are shown because portion size of each person is different. According to our previous study [4], 18-69-year-olds' median portion sizes of porridge were 650 g for males and 480 g for females. If nutrient contents of porridge are shown per 100 g, it is easy to estimate males' and females' nutrient intakes by multiplying them by 6.5 and 4.8, respectively.…”

Section: Porridgementioning

confidence: 84%

“…Overall, a limited variety of dishes has been observed in rural parts of developing countries [23][24][25]. Previous studies also mentioned that rural Rwandan diets were characterized by poor dietary diversity [4,26]. Table 2 shows that in many eating occasions, households cooked only one dish.…”

Section: Poor Dietary Diversitymentioning

confidence: 99%

“…Food intake is a main contributor to nutritional status. Previous studies revealed monotonous dietary patterns and poor dietary quality in rural Rwanda [3,4]. Since rural Rwandans typically have meals at home, care should be taken to ensure that homemade meals are healthy [5].…”

Section: Introductionmentioning

confidence: 99%

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Recommended modification of porridge and mixture to improve nutrient intake in the rural area of Northern Rwanda

Tanno¹,

Sudo²,

Kano³

et al. 2020

AJFAND

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In Rwanda, nutritional problems are increasingly drawing attention, and the National Nutrition Policy focuses on the solutions to reduce the prevalence of malnutrition and to improve household food intake. Since rural Rwandans typically have meals at home and household food intake is known to be affected by their socioeconomic status (SES), care should be taken to ensure that homemade meals are healthy. This study aimed to assess the current nutrient content of porridge and mixture so as to recommend modifications to be made to improve nutrient intake within rural households in Rwanda. A crosssectional study was conducted; anthropometric measurements and one-day weighed food records (WFRs) were collected from 30 participants in four households with different SES in the Musanze district in the Northern Province of Rwanda. The first objective of this study was to compare nutritional status and food intake among households with different SES. The study results indicated that SES did not solely explain the nutritional status of the household members, and co-existence of over-nutrition and undernutrition was observed within the better-off household. Although meal frequency per day and the number of dishes and ingredients were positively related to household SES, rural Rwandans consumed monotonous diets characterized by porridge for breakfast and mixture (a dish boiled some foods together) for lunch and dinner as a whole. These two familiar dishes, porridge and mixture, greatly affected their energy and nutrient intakes. The second objective was to compare energy and nutrient contents in the same dishes with different ingredients and cooking methods. Porridges were made by dissolving mixed flour (maize and sorghum flours) in hot water. The porridge did not contain vitamin A. The energy, protein, and iron contents of the porridge were affected by flour concentration. Thick porridge whose flour concentration is 13% is recommended. Beans and potatoes were popular ingredients of mixture. Beans were major sources of energy, protein, and iron intakes. Contrary to general assumption, roots and tubers were also the major sources of protein and iron intakes among the participants. To cook mixture that is well boiled and contains beans and potatoes is a feasible way to increase energy and nutrient intakes regardless of household SES. In order to provide good vitamin A intake, addition of yellow plantain, palm oil, and/or tomato is recommended. This study presents locally and economically feasible recommendations to make popular dishes more nutritious for rural Rwandans.

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Section: Porridgecontrasting

confidence: 66%

Section: Porridgementioning

confidence: 84%

Section: Poor Dietary Diversitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Recommended modification of porridge and mixture to improve nutrient intake in the rural area of Northern Rwanda

Tanno¹,

Sudo²,

Kano³

et al. 2020

AJFAND

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“…We conducted a second-analysis of the data collected in our previous research 14) . 15) judging that they might be caused by measurement errors.…”

Section: Wfrmentioning

confidence: 99%

Validity of The Minimum Dietary Diversity for Women of Reproductive Age (MDD-W) in Rural Rwanda

Kano

Sudo

Yanagisawa

et al. 2017

Japanese Journal of Health and Human Ecology

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This study aimed to examine the validity of the Minimum Dietary Diversity for Women of Reproductive Age (MDD-W), which assesses the micronutrient adequacy of the participants by counting the number of food groups they consumed, in rural Rwanda. We used 54 one-day weighed food records collected from 41 women to calculate Spearman s rank-order correlation coefficient between references of micronutrient adequacy and the MDD-W. Since only a few micronutrients references had a significant correlation with MDD-W scores (r 0.294 to 0.392), we concluded the MDD-W could not work well in our study sites. That was due to these sites food consumption patterns; while micronutrient-dense foods such as meat and dark green leafy vegetables were eaten less (average daily intake was 25.8g and 46.2g, respectively) and they did not practically contribute to micronutrient supply, energy-dense foods such as starchy staple foods were consumed in a large amount (600.5g per day) and supplied a large part of micronutrient intake. Moreover, it was observed that references of many micronutrients increased in proportion to starchy staple foods consumption (r 0.634). The MDD-W was not suitable for micronutrient assessment in our study sites conditions and quantity information should be taken into consideration where food variety is limited. (203 words / about 200 words)

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Tackling Child Malnutrition by Strengthening the Linkage Between Agricultural Production, Food Security, and Nutrition in Rural Rwanda

Sekiyama

Matsuda

Mohan

et al. 2020

Science for Sustainable Societies

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Development and Validation of a Data-Based Food Frequency Questionnaire for Adults in Eastern Rural Area of Rwanda

Cited by 14 publications

References 33 publications

Recommended modification of porridge and mixture to improve nutrient intake in the rural area of Northern Rwanda

Recommended modification of porridge and mixture to improve nutrient intake in the rural area of Northern Rwanda

Validity of The Minimum Dietary Diversity for Women of Reproductive Age (MDD-W) in Rural Rwanda

Tackling Child Malnutrition by Strengthening the Linkage Between Agricultural Production, Food Security, and Nutrition in Rural Rwanda

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