Evaluation of a face-to-face weaning food intervention in Kwara state, Nigeria: Knowledge, trial, and adoption of a home-prepared weaning food

Guptill, K.; Esrey, Steven A.; Oni, Gbolahan A.; Brown, Kenneth H.

doi:10.1016/0277-9536(93)90063-a

Cited by 34 publications

(19 citation statements)

References 6 publications

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“…to define adoption (Guptill et al, 1993). Our greater adoption rates may be because our recipes were less rigidly defined than those in Peru, and the practice of enriching phala was not entirely new.…”

Section: Discussionmentioning

confidence: 98%

“…Knowledge, trial, and adoption rates of the food preparation practices were assessed using questionnaires modelled on the methods of Guptill et al (1993). The questionnaires were pretested on mothers in the intervention village who attended the demonstrations but who were not included in analyses as their children exceeded 24 months of age.…”

Section: Evaluation Methodsmentioning

confidence: 99%

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Participatory nutrition education and adoption of new feeding practices are associated with improved adequacy of complementary diets among rural Malawian children: a pilot study

Hotz

Gibson

2004

Eur J Clin Nutr

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Objective: To introduce practices for improving complementary feeding and evaluate their adoption and association with improved dietary intakes. Design: A quasiexperimental pilot study comparing dietary intakes from complementary foods among three intervention communities and one control community before and after the intervention, and adoption of new complementary feeding practices among intervention communities following the intervention. Setting: Rural subsistence communities in southern Malawi, Central Africa. Subjects: Mothers and their children aged 6 to 23 months receiving complementary foods. Interventions: A participatory, nutrition education intervention based on four locally adapted lessons for complementary feeding practices designed to increase: (i) total complementary food intake; (ii) energy and nutrient density of the complementary diet, and; (iii) iron and zinc bioavailability of the complementary diet. Results: Adoption rates for the four practices ranged from 25% for preparation of enriched porridges, to 10% for preparing soaked, pounded maize. The amount of complementary foods (g/day) and intakes of energy, animal protein, niacin, riboflavin, calcium, iron, and zinc, but not vitamin A, were significantly greater (Po0.05) in the intervention compared to control group, as were the energy, iron, and riboflavin density, and the estimated amount of bioavailable iron and zinc. Conclusions: Several intervention practices were well accepted and adopted and were associated with improved adequacy of energy and nutrient intakes from the complementary diet. Such improvements were attributed mainly to greater total intakes and, to a lesser extent, enhanced dietary quality of the complementary foods.

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Section: Discussionmentioning

confidence: 98%

Section: Evaluation Methodsmentioning

confidence: 99%

Participatory nutrition education and adoption of new feeding practices are associated with improved adequacy of complementary diets among rural Malawian children: a pilot study

Hotz

Gibson

2004

Eur J Clin Nutr

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“…In Nigeria, the introduction of complementary food usually starts between age 4 and 6 years; and usually involves the use of a semi-liquid porridge prepared locally by the mother from staple cereals or tubers [Bentley et al, 1991;Nout, 1993;Guptill et al, 1993]. Complementary feeding period is the time when malnutrition starts in many infants, contributing significantly to the high prevalence of malnutrition in children less than 5 years of age worldwide [Daelmans & Saadeh, 2003].…”

Section: Introductionmentioning

confidence: 99%

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Ijarotimi¹,

Keshinro²

2013

Pol. J. Food Nutr. Sci.

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Key words: popcorn-based complementary foods, amino acid profi le, nutritional qualityThe aims of this study are to produce and evaluate nutritional quality of complementary foods using popcorn, bambara groundnut and African locust beans.The food materials were fermented, oven dried, milled and sieved into fl our. The fl ours were mixed as follows: fermented popcorn-African locust bean (FPA) (70% popcorn, 30% African locust bean), fermented popcorn-bambara groundnut (FPB) (70% popcorn, 30% bambara groundnut) and fermented popcorn-African locust bean-bambara groundnut (FPAB) (70% popcorn, 20% bambara groundnut, 10% African locust bean). Physicochemical, sensory and nutritional properties of food samples were determined using standard methods.Protein content of FPAB (26.87±1.07 g/100 g) was signifi cantly higher than FPB (20.87±1.02 g/100 g) and FPA (20.49 g/100 g) respectively. For mineral composition, potassium had the highest value in FPA (173.75±0.21 mg/100 g), FPB (157.45±0.25 mg/100 g) and FPAB (132.75±0.15mg/100 g), while copper was the least mineral. The percentage recommended daily allowance (RDA) met by total essential amino acid (TEAA) ranged between 55.99% for FPA and 82.33% for FPB. The predicted protein effi ciency ratio (P-PER) range between 0.54 and 1.43 for FPB and FPAB respectively; while biological value (BV) was between 20.13 and 39.94%. The oxalate, tannin, phytate and trypsin inhibition of popcorn-based food samples was reduced to a minimum level.It could be concluded that FPAB had a better nutritional quality over FPA and FPB using selected nutritional indices; hence, FPAB blends could be used as complementary food for infants. However, nutritional and biochemical studies of the formulations are needed to further substantiate their nutritional potentials.Brought to you by | MIT Libraries Authenticated Download Date | 5/9/18 11:04 PM

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“…Guptill et al found that mothers' perception of the complexity of a weaning food recipe is reduced by giving them an opportunity to actually prepare the food themselves during an intervention [18]. An earlier survey of mothers indicated that kapenta was considered a good weaning food [9].…”

Section: Pertinent Influences Which Can Modify Study Resultsmentioning

confidence: 99%

Quality characteristics and acceptability of low cost weaning blends by Zambian mothers

Hayes¹,

Zulu²,

Mulenga³

et al. 2017

AJFAND

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Stunting, and to a lesser extent wasting and undernutrition, of children under five years constitutes a serious health problem in Zambia. Although non-nutritional causes such as infection and poverty importantly exacerbate these conditions, improvements in the diets of children is vital for better health. The age interval beginning at about six months is an especially vulnerable time for children, when they are being weaned from breast milk to conventionally used cultural foods. The current study reports assessments by mothers of nine experimental weaning mixtures, formulated by computer to be low cost and nutritionally superior to maize meal alone. An incomplete block design with randomization was used to compare the nine weaning food blends, differentially constituted to address specific conditions. One group of 127 mothers (or guardians) of children 6 to 27 months judged cooked porridges prepared from the blends. The alternate group of 140 mothers of children from 5 to 30 months evaluated characteristics of uncooked porridge ingredients. Statistical analyses of hedonic scale ratings and tabulation of mothers' voluntary comments were performed. With few exceptions, blend macronutrient/energy characteristics generally conformed to proposed standards in Codex Alimentarius and other literature guidelines. Mixture levels of 20 vitamins and minerals were estimated. A rice-containing formula was most expensive and a high maize/moderate soy formulation the least costly in price assessment. Acceptability results showed that in addition to maize meal and nonfat dry milk, the most acceptable mixtures contained bambara nuts or soybeans as chief ingredients. Blends with substantial percentages of millet, sorghum, or kapenta were not ordinarily acceptable. It was observed that all four cooked porridge quality factors were significantly (p ≤ 0.01) related with each other, and that both ingredient set rating categories were likewise significantly (p ≤ 0,01) related. It is emphasized that nutrient contributions of the weaning mixtures are meant for further complementation by concurrent feeding of breast milk, by appropriate use of micronutrient powders or lipidbased micronutrient spreads, and by market or home produced foods. Acceptability results of this study may be influenced by factors such as commodity cost variations, food donations, mother education, and processing cooperatives.

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Evaluation of a face-to-face weaning food intervention in Kwara state, Nigeria: Knowledge, trial, and adoption of a home-prepared weaning food

Cited by 34 publications

References 6 publications

Participatory nutrition education and adoption of new feeding practices are associated with improved adequacy of complementary diets among rural Malawian children: a pilot study

Participatory nutrition education and adoption of new feeding practices are associated with improved adequacy of complementary diets among rural Malawian children: a pilot study

Determination of Nutrient Composition and Protein Quality of Potential Complementary Foods Formulated from the Combination of Fermented Popcorn, African Locust and Bambara Groundnut Seed Flour

Quality characteristics and acceptability of low cost weaning blends by Zambian mothers

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