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Dietary intake of Senegalese adults

Cheryl AM Anderson1*, Scarlett Bellamy2, Mindy Figures2, Charnita Zeigler-Johnson2, Mohamed Jalloh3, Elaine Spangler2, Margerie Coomes2, Serigne Gueye3 and Timothy R Rebbeck2

Author affiliations

1 Department of Epidemiology, Johns Hopkins University Bloomberg School of Public Health, Welch Center for Prevention, Epidemiology and Clinical Research, (2024 E. Monument Street, Ste 2-600), Baltimore, MD (21205), USA

2 Department of Biostatistics and Epidemiology, University of Pennsylvania, School of Medicine, Center for Clinical Epidemiology and Biostatistics, (423 Guardian Drive), Philadelphia, PA (19104), USA

3 University Cheikh Ante Diop Dakar, Hôpital Général de Grand Yoff, Dakar, Senegal

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Citation and License

Nutrition Journal 2010, 9:7  doi:10.1186/1475-2891-9-7

Published: 18 February 2010

Abstract

The aim of this work is to identify major food sources and dietary constituents of Senegalese adults. We conducted a cross-sectional study, using a single 24-hour dietary recall interview. Foods were classified into food groups based on similarities in nutrient content or use. Food groups included foods consumed individually, or as part of food mixtures such as stews, soups, or sandwiches. Median consumption (amount/day) of each food was determined and examined by relevant subgroups. Participants were 50 healthy Senegalese men, aged 20-62 years recruited at the Hôpital Général de Grand Yoff in Dakar, Senegal and from Sendou village, a rural area outside Dakar. A total of 90 foods and beverages were identified and classified into 11 groups. Sixty-five percent of foods identified could be classified as meats, grains, or fruits/vegetables. Fruits and vegetables comprised 42% (38/90) of all foods; meats 12% (11/90); and grains 11% (10/90). Sauces (6%, 5/90), sweets (4%, 4/90), and desserts (4%, 4/90) were also reported. The most common fruits/vegetables reported were potato, carrot, mango, and lettuce; commonly reported grains were bread and rice; and commonly reported meats were fish, beef, and ox. There were no differences in reported daily intake of each food by age, ethnicity, education, or residence. Most foods reported were traditional to the Senegalese diet, despite the increasing availability of Western foods in Senegal.