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RISS 인기검색어
- 검색키워드
- 저자 : Ijarotimi O. Steve (검색결과 3 건)
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Nutrient Composition of Selected Medicinal Leafy Vegetables in Western Nigeria
O. Steve Ijarotimi,Ogechi Ekeh,O. Philip Ajayi 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.2
The objectives of this study were to evaluate the nutritional composition and consumption patterns of selected local leafy vegetables among families in Akure Township, Western Nigeria. The data collection involved administration of interviewer-structured questionnaires to the mothers. The questionnaire was designed to collect information on the medicinal and consumption pattern of vegetables. The chemical compositions of the vegetables were analyzed using standard methods. The nutrient composition of the vegetables showed that the protein content of Jathropha tanjorenses (40.94%) was significantly higher than the remaining leafy vegetable samples, whereas Curcubita pepo (8.25%) contained the least protein content. The fiber content of Solanum americanum (13.79%) was significantly higher when compared with other leafy vegetable samples. Also, the energy value of Baselia allia (401.68kcal) was the highest, whereas that of C. pepo (285.10kcal) was the lowest. Regarding mineral composition, J. tanjorenses had the highest contents of zinc, iron, and Na/K ratio, whereas Vernononia amygdalina and Solanum macrocarpon had the least and highest Na/K and Ca/P ratios, respectively. The consumption patterns of the respondents showed that one-quarter of the respondents consumed the vegetables regularly, whereas the remaining consumed occasionally or never consumed the vegetables. In conclusion, this study established that the leafy vegetables contained appreciable amounts of nutrients that could be of health and nutritional benefits to the consumers.
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Ijarotimi O. Steve,Omotayo S. Amos The Korean Society of Community Nutrition 2006 Journal of community nutrition Vol.8 No.4
The study aims to evaluate the nutritional status and influence of school meal intakes on RDA of primary school children in Akure community, Ondo State, Nigeria. A cross-sectional study was conducted among 728 primary school children aged between 6 and 15 years. Data were collected using interviewer-administered semi-structured questionnaires. The questionnaires collect information on demographic characteristics and home dietary intake of the subjects. The heights and weights of the children were measured using a standard procedure and height-far-age and weight-far-height z-score were determined. The children's school meal intakes were weighed for 4 days and samples were collected for chemical analysis. The results showed that 37.8% of the children were not wasted, 35.7% mildly wasted, 18.7% moderately wasted and 7.8% severely wasted. Also, 57.8% were not stunted, 29.3% mildly stunted, 11.0% moderately stunted and 1.9% were severely stunted. The subjects' home dietary intakes showed that 73.6% ate starchy food only, 19.9% ate protein based food, while 11.6% and 11.5% consumed fruits/vegetables and snacks to complement home meals respectively. The chemical composition of school meal was energy 379 - 413kcal, moisture content 5.9 -7.3g, carbohydrate 56.5 - 69.4g, fat 4.6 - 12.7g, crude fiber 0.1 - 2.4g, ash content 3.6 - 8.5g and protein 14.9 - 22.3g. The mineral contents were calcium 45.9 - 59.2mg, sodium 5004 - 59.6mg, zinc 2.3 - 3.1mg, magnesium 55.0 - 61.6mg, potassium 55.3 - 69.3mg, copper 0.2 - 0.3 mg, while others 1.3 - 1.9mg, 243 - 659mg and 831 - 9,510mg were iron, phosphorous and vitamin-A respectively. The contribution of school meals to subjects' RDA was within 2.9% and 1540%. In summary, school meal intake contributed positively to the RDA and nutritional status of the school children.
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