Human Nutrition and Dietetics
Permanent URI for this communityhttps://repository.ui.edu.ng/handle/123456789/380
Browse
19 results
Search Results
Item Glycemic Indices Of Pineapple, Banana, Jollof Rice And Wheat Flour Dough(Nutrition Society of Nigeria, 2018) Okareh, O. T.; Ariyo, O.; Loto-Charles, A. R.Background: Information on glycemic index of staple foods are required to develop appropriate nutrition education materials to promote informed food choices. Objective: This study was designed to determine the glycemic index of four Nigerian staple foods, namely pineapple, banana, jollof rice and wheat flour dough. Method: The study was descriptive cross-sectional in design. Ten apparently healthy postgraduate 2 students (4 males and 6 females, 25.8±2.0 years; BMI: 22.68±2.69 kg/m ; fasting blood sugar: 92.1±3.38 mg/dl) randomly consumed 50 g available carbohydrate portions of test foods and glucose over a five-day period. Blood samples were collected in the fasting state and half-hourly over a 2-h period post-ingestion of test and reference foods to determine plasma glucose concentrations, incremental area under the glucose curve, glycemic index and glycemic load. Results: A 50 g available carbohydrate is equivalent to 176 g of banana, 199 g of jollof rice, 229 g of wheat dough and 322 g of pineapple. The Incremental Area Under the Curve for jollof rice, wheat dough and pineapple showed no significant difference when compared with glucose, while of banana was significant at P<0.05 when compared with glucose. The glycemic index was 94.88%, 97.37%, 98.9% and 99.3% and the corresponding glycemic load was 47.43%, 48.69%, 50.47% and 50.67%, for pineapple, wheat flour, jollof rice and banana, respectively. Conclusion: Banana, jollof rice, wheat flour dough and pineapple have high glycemic index values and post-prandial glucose response is similar for jollof rice, wheat flour and pineapple. Efforts should be intensified on promoting portion size control for improved glycemic response.Item Glycemic Indices Of Pineapple, Banana, Jollof Rice And Wheat Flour Dough(Nutrition Society of Nigeria, 2018) Okareh, O. T.; Ariyo, O.; Loto-Charles, A. R.Background: Information on glycemic index of staple foods are required to develop appropriate nutrition education materials to promote informed food choices. Objective: This study was designed to determine the glycemic index of four Nigerian staple foods, namely pineapple, banana, jollof rice and wheat flour dough. Method: The study was descriptive cross-sectional in design. Ten apparently healthy postgraduate 2 students (4 males and 6 females, 25.8±2.0 years; BMI: 22.68±2.69 kg/m ; fasting blood sugar: 92.1±3.38 mg/dl) randomly consumed 50 g available carbohydrate portions of test foods and glucose over a five-day period. Blood samples were collected in the fasting state and half-hourly over a 2-h period post-ingestion of test and reference foods to determine plasma glucose concentrations, incremental area under the glucose curve, glycemic index and glycemic load. Results: A 50 g available carbohydrate is equivalent to 176 g of banana, 199 g of jollof rice, 229 g of wheat dough and 322 g of pineapple. The Incremental Area Under the Curve for jollof rice, wheat dough and pineapple showed no significant difference when compared with glucose, while of banana was significant at P<0.05 when compared with glucose. The glycemic index was 94.88%, 97.37%, 98.9% and 99.3% and the corresponding glycemic load was 47.43%, 48.69%, 50.47% and 50.67%, for pineapple, wheat flour, jollof rice and banana, respectively. Conclusion: Banana, jollof rice, wheat flour dough and pineapple have high glycemic index values and post-prandial glucose response is similar for jollof rice, wheat flour and pineapple. Efforts should be intensified on promoting portion size control for improved glycemic response.Item Achieving food security in Nigeria 2050(College of Medicine, University of Ibadan, and University College Hospital, Ibadan, Nigeria, 2019) Sanusi, R. A.; Samuel, F. O.; Ariyo, O.; Eyinla, T. E.The Problems/Issues: The level of food insecurity as of now in Nigeria is higher. The consequences in term of morbidity, mortality, malnutrition rates and epidemiological statistics are summarily high. While food production is inadequate and food export bill is rising, population and therefore demand is and will continue to rise. Several agricultural and related policies exist; however if concerted effort is not put in place now and strategies designed and developed, food security in Nigeria by 2050 will be at a very low and problematic level, affecting not only health but economy and social order. The Plan of actions: Strategies to increase food production, food processing and preservation, strategic grain/food reserves, market and access, food price control, matching income with inflation rates, involving public-private partnerships, cottage industries enabling environment need to be adopted, adapted, and coordinated to ensure food security on a long term, sustainable basis. A food cabinet similar to a war cabinet under the Presidency is recommended for success. Conclusions: Planning is a first step in the right direction, however effective, efficient and measurable success depends on political will, adequate funding, prioritization, in-built strategies for sustainability, monitoring and evaluation. Security will guarantee not only food and nutrition security but also health and economic security.Item Breakfast practice and anthropometric characteristics of school age children in Oyo metropolis, Oyo state, Nigeria(Society for Public Health Professionals of Nigeria (SPHPN), 2019) Ariyo, O.; Leshi, O. O.; Leshi, O.; Kayode, I. S.Background: Information on current gaps in the breakfast practice is important to design appropriate intervention message and strategies to promote appropriate breakfast practices among school age children. Objective: This study was therefore designed to assess the breakfast practice and anthropometric characteristics of school age children in Oyo metropolis, Nigeria. Methodology: This descriptive cross-sectional study involved 1038 public school pupils selected using a three-stage sampling technique across Oyo metropolis, southwest Nigeria.A semi-structured, intervieweradministered questionnaire was used to elicit information on the socio-demographic characteristics and breakfast consumption of the pupils. Height and weight were assessed and analysed using standard procedure. Data were analysed using descriptive statistics at p<0.05. Results: Age was 11.18±4.7 years, 54.3% were females, 16.9% were underweight and 5.5% were overweight/obese.The rates of breakfast intake and skipping were 91.5% and 8.5%, respectively. About 95% of pupilsconsumed breakfast before the 9.00amand92.2% had satisfaction with breakfast intake. About 49% had experienced hunger pang in school, of which 72.8% usually occurred between the 11:00am and 1.00pm of the day. Most pupils (94.2%) had access to school living allowance, and most purchased item was drinks and beverages (52.0%). The predominant breakfast meals were rice(61.5%), beans (31.2%) and bread (9.5%). Conclusion: Breakfast habit among school age children in Oyo metropolis was characterized by low but unacceptable level of meal skipping, low intake of fruits, seeds and nuts, and animal based foods including eggs and dairy products.Item Phytochemical Properties and Heavy Metal Contents of Commonly Consumed Alcoholic Beverages Flavoured with Herbal Extract in Nigeria(MDPI AG (Multidisciplinary Digital Publishing Institute), 2018) Okareh, O. T.; Oyelakin, T. M.; Ariyo, O.There is proliferation of alcoholic beverages flavoured with herbal-extracts that are perceived to have medicinal values. Information on the phytochemical and heavy metal contents of these products is scarce. This study assessed the phytochemical properties and heavy metal contents of herbal-extract flavoured alcoholic beverages in major motor parks in Ibadan, Nigeria. The phytochemical properties of the beverages were determined in triplicate using standard methods, while the heavy metal contents were assessed while using atomic absorption spectrophotometry. Data were analyzed using descriptive statistics, and means were compared using ANOVA at p < 0.05.The pH range of the beverages was 3.28–6.57 and the alcohol content was 34.0–51.5%. Detected major phytochemicals and concentration ranges were phytic acid (0.72–2.37 mg/g), alkaloids (0.42–4.11 mg/g), flavonoids (0.22–3.64 mg rutin equivalents/g), total phenols (1.13–3.66 mg gallic acid equivalents/g), anthraquinones (0.74–1.93 mg/g),and triterpenoids (0.74–1.93 mg/g). The heavy metal contents were Pb (2.13–4.70 mg/L), Cd (0.06–0.07 mg/L), Co (0.12–0.23 mg/L), Zn (0.14–0.40 mg/L), and Fe (0.72–4.22 mg/L); only Pb and Cd were above the World Health Organization (WHO) limits of 0.01 mg/L and 0.03 mg/L in water, respectively. The herbal-extract flavoured alcoholic beverages contain beneficial phytochemicals and traces of heavy metals. Safety awareness of these products for improved consumers’ health would be of public health importance.Item Nutritinal and antinutritional composition of raw, bioled and roasted african breadfruit(artocarpus altilis) pulp(Food basket foundation, 2015) Ariyo, O.; Atojoko, M. A.; Osinowo, O. G.New food preparation methods are emerging and their effect on nutritional composition of food is unknown. This study assessed changes in nutrient and anti-nutrient composition of Artocarpus Altilis pulp prepared by boiling and conventional oven roasting. Fresh, matured African breadfruits were peeled, washed and divided into three equal portions; raw, boiled and roasted. The pulp samples were analyzed for moisture and dried at 45°C for two days. All samples were milled into flour of particle size 1mm mesh and analyzed in triplicates for nutritional and anti-nutritional composition using standard methods. Moisture was higher in boiled (78.76±0.21%) than roasted samples (68.26±0.9%). Crude protein was better preserved by boiling (5.91±0.0%) than roasting (5.69±0.0%), roasting (0.67±0.06%) conserves fat better than boiling (0.63±0.06%). Mineral loss was higher in roasted than boiled samples for calcium (-13.51vs-7.7), sodium (-22.7vs-13.5), zinc (-27.6vs-11.8), iron (-46.0vs-6.0) and phosphorus (-11.4vs-3.8). Thiamin content reduced from 1.53±0.03 mg/100g (raw) to 1.29±0.03mg/100g (boiled) and 0.87±0.02mg/100g (roasted). Niacin content reduced by 19.6% with boiling and 43.8% with roasting. There was a significant decrease (P<0.05) in anti-nutritional composition of the samples. Boiling and roasting reduced phytate content from 16.57±0.21mg/100g to 15.73±0.15mg/100g and 13.53±0.25mg/100g in boiled and roasted samples respectively. Tannins reduced from the 4.63±0.15mg/100g to 3.50±0.20mg/100g (boiled) and 1.7±0.20mg/100g (roasted) and oxalates also had similar losses with boiling and roasting. Saponins content reduced from 73.33±2.52mg/100g to 66.33±1.53mg/100g and 29.67±2.52mg/100g, in boiled and roasted samples respectively. Boiling of African breadfruit pulp better preserved all nutrients except fat, but less effective in reducing anti-nutrients compared to conventional oven roasting.Item Dietary diversity and anthropometric characteristics of in-school adolescents in the university of Ibadan community(Food basket foundation, 2015) Samuel, F. O.; Adetunmbi, A. J.; Ariyo, O.Adolescence presents a window of opportunity to prepare nutritionally for a healthy adult life, hence exploring the synergy between dietary diversity and anthropometric parameters is important to help inform appropriate health promoting dietary interventions in this age group. The study was designed to assess the dietary diversity and its relation to nutritional status of in-school adolescents in University of Ibadan community, Nigeria. This descriptive cross-sectional study involved 440 in-school adolescents selected using simple random sampling from a private (223) and a public secondary school (217) located within the university. Data on sociodemographic characteristics and dietary pattern were collected using a semi-structured, self-administered questionnaire. Dietary intake was assessed using multiple-pass 24-hour recall. Dietary diversity score (DDS) was computed based on 14 food groups and categorized as low (<4), moderate (4-6) and high (>6). Weight and height were measured and analysed using WHO Anthro-plus software. Data were analysed using descriptive statistics and chi-square at p=0.05. Female respondents constituted 55.7%, about 57% of all respondents were aged 14-17 years. Meal skipping was common (62.3%), higher in the private (70.4%) than the public schools (53.9%), while overweight and obesity were more prevalent in the private school (28.7%). On the other hand, mean DDS was higher in the public (5.55±0.9) than the private school (4.72±1.0) while overall, 6.6% had low DDS; more in private (11.2%) than public schools. Dietary diversity was significantly associated with BMI for age as low DDS found to be higher among the obese (17.6%) and overweight (12.3%) adolescents. The adolescents in the public school appeared to have better diversity in their dietary intake. Dietary diversity score was associated with anthropometric characteristics of the adolescents irrespective of being in the public or private school. Further investigation is hereby recommended to understand the pathway of this association.Item Gender differences in factors associated with overweight and obesity among civil servants in Lagos, Nigeria(Academic journals, 2015) Sanusi, R. A.; Abba, S. H. J.; Ariyo, O.Overweight and obesity constitute global public health problems with consequences on health and productivity of workers. This study was designed to describe the gender variation in the factors associated with overweight, obesity and hypertension among civil servants in Lagos, Nigeria. This comparative cross-sectional study was conducted in 280 civil servants recruited from seven local government areas in Lagos state using random sampling technique. A pre-tested, interviewer-administered questionnaire was used to obtain information on socio-demographic and anthropometric characteristics and blood pressure. Weight, height and waist circumference (WC) were measured using standard procedure. Data were analysed using descriptive statistics and Chi-square test at p = 0.05. Age was 44.8 ± 8.5 years, 68.2% were males and 80.4% were married. About 64% had tertiary education; higher in males (70.7%) than females (49.4%). The crude prevalence of overweight and obesity was 70.7%. Overweight was significantly higher in males (61.7%) than females (52.3%) while obesity was significantly higher in females (47.7%) than males (38.3%). Abdominal obesity was more common in males (31.6%) than females (23.1%). Body mass index was higher in females (28.05 ± 4.9) compared to males (27.83 ± 5.8); WC was higher in females (94.6 ± 10.0) than males (93.08 ± 12.6). Obesity was predominant among civil servants aged 51 to 60 years in both gender groups. Systolic blood pressure (BP) was higher in females (124.08 ± 19.8) than males (122.4 ± 22.8) whereas diastolic BP was higher in males (84.3 ± 13.1) than females (83.7 ± 12.1). The prevalence of hypertension was 42.9%; higher in females (44.6%) than males (42.1%). Among female civil servants, overweight and obesity were significantly associated with age, education while among males they were significantly associated with grade level. Overweight, obesity and hypertension are high among civil servants; prevalence and associated factors differ by gender. Gender-sensitive public health intervention is hereby recommended to influence health behavior of civil servants.Item Effect of blanching on nutrient and anti-nutrient content of pumpkin(Cucurbitapepo)leaves(2014) Fadupin, G. T.; Osuoji, U.; Ariyo, O.Background: Efforts to increase utilization of fruits and vegetables in human nutrition necessitate increased knowledge of their nutritive value. Pumpkin (Cucurbita pepo) grows wildly and is also widely cultivated for its leaf, fruit and seed. The effect of blanching on the nutrient and anti-nutrient content of pumpkin (Cucurbita pepo) was determined. Methods: Analysis was done on air-dried and blanched pumpkin leaves. Proximate, mineral and antinutritional composition were analysed using standard procedure. Data were analysed using descriptive statistics and analysis of Variance (ANOVA) at 5% level of significance. Results: There was significant reduction (p<0.05) in the protein, crude fiber, ash, sodium, potassium, -carotene and ascorbic acid content of pumpkin leaves while reduction in fat and iron content was not significant. Blanching increased the carbohydrate and calcium content though not significantly (p>0.05). The identified anti-nutrients content were saponin (35.0±0.00mg/100g), tannin (24.5±0.71mg/100g), oxalate (12.0±0.00mg/100g) and phytates (15.0±0.00mg/100g). Blanching was effective in reducing the level of identified anti-nutrients in pumpkin leaves significantly (p<0.05), thereby promoting the level of nutrient bioavailability. However, there is significant loss in the leaves micronutrients (p<0.05) hence, other methods of preparation that will reduce the loss of nutrients and effectively reduce the level of antinutrients need to be explored for better utilization of Cucurbita pepo by humans.Item Lifestyle and nutritional status of urban school teachers in Ibadan, Nigeria(Nutrition Society of Nigeria, 2014) Fadupin, G. T.; Adeoye, A.; Ariyo, O.Objective: The study was designed to determine the lifestyle and nutritional status of urban school teachers in Ibadan. Methods: The study was descriptive and crosssectional in design. A random sample of 423 teachers (279 males and 144 females) aged 21 to 60 years from six public and six private secondary schools in Ibadan North Local Government Area constituted the study population. A semi-structured intervieweradministered questionnaire and a dietary diversity questionnaire were used to determine the sociodemographic and lifestyle characteristics, as well as the dietary diversity of the respondents. Anthropometric indices such as weight (kg), height (m), hip (cm) and waist (cm) circumference of the teachers were measured using standard procedures to determine their Body Mass Index (weight/height,2 kg/m2) and waist to hip ratio respectively. Body composition was determined with a body composition monitor. Data was analyzed using descriptive statistics and Pearson's Chi-square test at 5% level of significance was applied to the data. Results: The mean age of the teachers was 41 ±7.7 years, of which 34.0% were males, 8.5% and 0.7% were alcohol consumers and current cigarette smokers respectively. Most (78.0%) of the teachers either had at least medium (≤5 food groups) while 22.0% had high (≥6 food groups) dietary diversity. 55.3% were either overweight or obese. Females were significantly more overweight or obese and had higher waist circumference and waist-hip ratio than the male teachers (p<0.05). Also, percentage body fat was twice as high in females as in males while the percentage muscle mass was 1.5 times higher in