Health ProfessionsHealthhttp://hdl.handle.net/123456789/1612024-03-29T06:58:55Z2024-03-29T06:58:55ZNUTRIENT ADEQUACY OF MEALS SERVED IN GOVERNMENT BOARDING SECONDARY SCHOOLS: A CASE STUDY OF PEMBA SECONDARY SCHOOL IN PEMBA DISTRICT OF ZAMBIAMpundu and Gwisai, Reuben and Namohttp://hdl.handle.net/123456789/1992023-05-17T10:22:11Z2022-01-01T00:00:00ZNUTRIENT ADEQUACY OF MEALS SERVED IN GOVERNMENT BOARDING SECONDARY SCHOOLS: A CASE STUDY OF PEMBA SECONDARY SCHOOL IN PEMBA DISTRICT OF ZAMBIA
Mpundu and Gwisai, Reuben and Namo
Students’ diets in boarding secondary schools are a major concern as to whether meals offered meet nutritional needs of growing adolescents. A case study was used to assess nutrient adequacy of meals served to 724 students of Pemba Secondary School. The diet was analysed to ascertain whether it was meeting dietary requirements for the students aged 15-18 years. A key informant and the school menu provided information for the analysis of the diet. Dietary diversity and food variety scores were calculated basing on MyPyramid 2005. The nutrient composition of the food was analysed using the Dietary Manager Software Programme Version 2010. The Statistical Package for Social Sciences (SPSS) was also used to find out the relationship between selected nutrients that were consumed and the Recommended Dietary Allowances. On the overall the results revealed low scores on both the food variety and dietary diversity. Students consumed food items from three food groups out of the five food groups recommended by MyPyramid 2005. Dairy products and fruits were not served at all in the school menu. The grains subgroup made up the bulk of food items consumed. Intake of vegetables was inadequate. The micronutrient deficiencies for both girls and boys were zinc, calcium, and vitamin C. Further girls were also deficient in iron. The major constraints revealed by the interview were low fees which made it difficult to buy adequate food for the students. The study concluded that the students have a diet that lacked variety. Based on these results it was recommended that the school should increase variety of foods by including fruits and dairy products in the school menu.
2022-01-01T00:00:00ZNUTRITION KNOWLEDGE AND ORGANOLEPTIC ASSESSMENT OF COMPOSITE MILLET PRODUCTS BY ADULTS OF TAMUTSA VILLAGE, MUTOKO DISTRICT, ZIMBABWEMUSADAIDZWA and GWISAI, Rebecca and Namohttp://hdl.handle.net/123456789/1982023-05-17T10:05:34Z2022-01-01T00:00:00ZNUTRITION KNOWLEDGE AND ORGANOLEPTIC ASSESSMENT OF COMPOSITE MILLET PRODUCTS BY ADULTS OF TAMUTSA VILLAGE, MUTOKO DISTRICT, ZIMBABWE
MUSADAIDZWA and GWISAI, Rebecca and Namo
Level of knowledge on nutrition benefits of millet and evaluation of organoleptic attributes of bread and muffins prepared from wheat flour partially substituted with millet flour in different ratios (0, 20, 30 and 40%) was studied. A sample of 20 untrained adult panellists was randomly sampled from Mutoko District, in Zimbabwe. Their knowledge on nutrient composition and nutrition benefits of millet were assessed by the use of a questionnaire. The 20 panellists assessed bread and muffin samples and a rating difference organoleptic test was used. The samples were assessed for aroma, taste, colour, and texture. The samples were assessed using a 5 point hedonic scale ranging between 5 (like very much) to 1 (dislike very much). Four samples of both bread and muffins were prepared and coded as samples A, A1, A2 and A3. Samples A were the controls with 100% wheat flour while samples A1, A2 and A3 had wheat flour substituted with millet flour in increasing order of 20%, 30% and 40% respectively. SPSS version 23 was used for analysis of data. Data was analysed by means, standard deviation, ANOVA and Post Hoc. Overall the results for knowledge on nutrient composition of millet was moderate and the responses were homogenous (Mean = 1.8, Standard Deviation = 0.26754). Results for nutrition knowledge on health benefits of millet were moderate and responses were homogenous (Mean = 1.7, Standard Deviation = 0.26). ANOVA showed that there was a significant difference (p = 0.000) in the texture, taste, colour, aroma and moistness as influenced by varying proportions of added millet flour. Post Hoc analysis showed a statistically significant difference (p = 0.000) between products with less millet and those with more millet in all attributes measured. Substituting wheat flour with a ratio of 20% millet flour in both muffins and bread offered desirable organoleptic attributes while higher substitution ratio of 40% offered the least desirable organoleptic attributes. It is recommended that in order to improve acceptability of millet hence its utilization in composite flours, processing methods should be improved in order to overcome the undesirable attributes of the grain.
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