FOOD PREPARATION AND CONSUMPTION: IMPLICATIONS ON NUTRIENT ADEQUACY FOR MOTHERS AND CHILDREN IN ONDO STATE.

Abstract

The study was carried out in four village settlements of Akoko (Awara), Ido (Bolorunduro), Igbokoda (Olorunda), and Ondo (Laje) areas of Ondo State, Nigeria. Questionnaires were administered to 320 child-bearing mothers (80 in each locality). The nutrient intakes of 40 mothers (10 in each locality) and 120 3-11 year old children (3 from each mother), were determined by actual weighing of their food intake's and proximate analysis of their maals for Energy, Protein, Fat, Iron, Calcium, Phosphorus, Retinol and Ascorbic acid. Anthropometric measures using Height-for-age, Weight-for-height, Mid-arm-circumference-for-age and Triceps skinfolds thickness-for-age were undertaken to assess nutritional status. Frying, Boiling, Peeling, Slicing/Trimming, Blanching, Salting, Sun-drying, Smoking, Fermenting and Holding before reheating led to loss/destruction of food nutrients. Cooked foods therefore contained less nutrients than raw foods. The daily Recommended Dietary Allowance (RDA) met by the groups for all nutrients combined were: 3-5 years, 64.5%; 6-8 years 72.6%; 9-11 years, 68.3%; non-pregnant/non-lactating women, 50.0%; pregnant woman, 44.1% and Lactating women 30.5%. Daily RDA met by all groups were: Energy 49.2%; Protein 46.2%; Fat 41.5%; Iron 103.8%; Calcium 30.3%; Phosphorus 67.0%; Retinol 99.5% and Ascorbate 14.8%. Igbokoda subjects had the highest nutrient intakes while Ido had the lowest. Preparation and Cooking loss analysis revealed 46% lose of energy, 33.4% Protein, 29.0% Fat, 22.2% Iron, 29.1% Calcium, 39.7% Phosphorus, 22.9% Retinol and 92.2% Ascorbate.

It was observed that Pregnant, Lactating and non-pregnant/non lactating mothers received similar amounts of food irrespective of their physiological status and nutrient requirements. Incidence of severe malnutrition was evident in 6-8 years, 21%; 9-11 years, 20% 3-5 years, 12% and mothers, 8%. It was highest (37%) in Ido and least (15%) in Igbokoda.

Education on food preparation to conserve nutrients, Food storage and utilisation of unconventional protein sources such as Goat milk are recommended to improve the nutrient intakes of mothers and children in Ondo state.