Table 10

An example of the estimated content of meals^f 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 1^a

280

3

10

23

0.3

Staple 2^b

280

2.3

3.9

5.3

0.3

Sauce^d

120

1.1^c

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