Department of Nutrition and Dietetics
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Item Dietary intake as a cardiovascular risk factor: a cross-sectional study of bank employees in Accra(South African Journal of Clinical Nutrition, 2018-10) Frimpong, I.P.; Asante, M.; Maduforo, A.N.Objectives: To determine the dietary and nutrient intakes of bank employees in Accra in relation to recommended dietary intake for the control of cardiovascular diseases (CVD). Design: The study was a cross-sectional study. Methodology: A structured validated questionnaire was used to obtain demographics. A 3-day 24-hour dietary recall and usual food intake questionnaire were used to obtain information on food intakes and dietary pattern of the respondents. Food models, household measures and photos of common dishes as well as household cups and measures were used in order to obtain accurate information regarding the types and quantities of foods and beverages consumed. Subjects: Convenient sampling was used to select bank branches while simple random sampling by ballot without replacement was used to select 119 bank employees who consented to participate in the study. Outcome measures: Data were analysed using Statistical Package for the Social Sciences software. Esha FPro software was used to analyse food nutrients. The nutrient intakes were compared with a standard dietary guideline for adults. Results: Findings showed significant (p < 0.05) differences in mean energy intake between males and females. Also, the bank employees were consuming more fat (32%) compared with the recommended intake. The average intake of dietary sodium and cholesterol was within the recommended intake levels. All the participants in the study had a mean intake of dietary potassium, fibre, fruits and vegetables below the recommended levels. The major cooking oils used in meal preparation were vegetable and palm oil (46%), followed by vegetable oil (31.9%) and palm oil (21.8%). Conclusions: The study evaluated the dietary intake of bank employees, which is an important risk factor for chronic diseases. There is a need to develop plans to provide nutrition education and counselling for adequate nutrient intake and prevention of chronic diseases among bank employees. Layman's summary: Obtaining an adequate diet and avoiding overconsumption of food helps to maintain health. Intake of foods containing high energy and fats without corresponding energy expenditure through physical activity could result in obesity, heart diseases, diabetes and other health challenges. Inadequate intake of micronutrients as well could result in deficiency diseases, and depresses the immune system and health of individuals. Bank employees and all other individuals need to pay attention to what they eat to live a healthy and longer life. Regular physical activity, following the dietary approaches to avoid hypertension and regular medical check-up are essential for cardiovascular health. Strong lay message: Inadequate or overconsumption of nutrients can cause chronic heart diseases.Item Evaluation of diets served to cancer patients in oncology ward of university of Nigeria teaching hospital, Ituku/Ozalla, Enugu State(Asian Network for Scientific Information, 2016) Onah, O.T.; Unamba, B.; Anyaogu, C.; Nwosu, O.I.C.; Olebu, J.; Ndiokwelu, C.I.; Maduforo, A.N.; Okwy-Nweke, C.P.; Eberechukwu, N.; Ogbonna, P.C.Nutrient adequacy of selected High Calorie High Protein diet served to cancer patients in Oncology ward of University of Nigeria Teaching Hospital (UNTH) Ituku/Ozalla Enugu was evaluated. The objectives were to find out what constitutes a high protein/calorie diets in the therapeutic diet kitchen, to determine the proximate and selected micronutrient composition of high protein/high calorie diet served to the cancer patients and to ascertain the adequacy of those diets using the nutrient density relative to standard values. Recipes of the foods consumed by cancer patients were collated from the menu of therapeutic diet kitchen in UNTH. A total of 14 most frequently consumed foods were sampled using frequency distribution table (the foods sampled include: beans and yam pottage, vegetable yam pottage, boiled yam, garri, okpa, moimoi, pap, fish, stew, rice, bitterleaf soup, okro soup and egusi soup and meat). The samples were analyzed in the laboratory to determine the proximate and micronutrient compositions. The results were subjected to statistical analysis to determine the mean and standard deviations and also, the nutrient densities were determined and compared with standards. The proximate composition showed that the diets served contain average of 79.95±17.95 g of protein, 51.39±19.58 g of fat, 635.29±128.32 g of carbohydrates daily making up an energy value of 3323.42±329.38 kcal daily. The result also showed that the daily percentage contribution of macronutrients to energy composition of the diets were 9.62% for protein, 13.93% for fats and 76.46% for carbohydrates respectively. The mean values of the micronutrients per serving portion were 43.09±8.26 for vitamin A, 19.28±1.78 for vitamin C, 24.25±6.92 for vitamin E, 22.26±2.71 for folate, 62.02±5.59 for zinc and 3.82±0.98 for selenium respectively. Among the foods, moi-moi, okpa, fish, stew, pap, OKS, ES, BLS and meat had high protein density of 313.48, 375, 851.28, 142.2, 78.72, 128.24, 125.60, 92.76, 136.28 and 617.92%, respectively. BYP and BY had moderate nutrient density of 67.04% and 65.84% respectively. VYP and GA had low nutrient density of 45.12 and 22.92%, respectively. All the foods had low vitamin A, selenium and folate densities relative to FAOAA/HO reference value. The dishes served show that most of the foods were adequate (highly densed) and have potential for control and prevention of all types of cancers if dietary habits are maintained with improvements in vitamin A, selenium and folate content of the dishes as consumed. © Asian Network for Scientific Information, 2016.