Table 10

An example of the estimated content of mealsf eaten by Ugandan schoolchildren, and the total intake of iron (mg) and zinc (mg) from the respective meals

Meal

Dish/snack

Amount (g)

Iron (mg)e

Zinc (mg)


Lowest

Mean

Highest

Mean


Breakfast

Millet porridge

400

3

14

23

0.8

Snack

Ground nut

100

2.5

2.7

Lunch/Supper

Staple 1a

280

3

10

23

0.3

Staple 2b

280

2.3

3.9

5.3

0.3

Sauced

120

1.1c

0.1

Whole day

Including staple 1

1300

13

38

73

4.1

Whole day

Including staple 2

1300

11

25

37

4.2


a Staple 1 = Cassava and sorghum

b Staple 2 = Maize porridge

c Iron concentration from Food Composition Table for Mali (Table de composition d'aliments du Mali (TACAM)) was used to calculate the content

dThe sauce contains ground nut paste, tomatoes, cabbage and onion.

eIron concentrations are calculated by using lowest, mean and highest concentration of the analysed samples.

fThe dish contains 70% staple and 30% sauce, which means that a dish of 400 g contains 280 g staple and 120 g sauce [32]. This common diet, reflecting the daily intake of a schoolchild in Kumi district, has an estimated energy intake of ≈7330 kJ (1750 kcal). In the total intake of a whole day the dish of lunch and supper is included twice as this dish is considered to be eaten for both meals.

Tidemann-Andersen et al. Nutrition Journal 2011 10:81   doi:10.1186/1475-2891-10-81

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