Browsing by Author "Kinabo, Joyce"
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Item Adequacy of macro and micronutrients in infants and young children’s diets in Zanzibar, Tanzania(Makerere university medical school (Uganda)) Kinabo, Joyce; Mamiro, Peter; Mwanri, Akwilina; Bundala, Nyamizi; Kulwa, Kissa; Picado, Janeth; Ntwenya, Julius; Nombo, Aneth; Mzimbiri, Rehema; Ally, Fatma; Salmini, Asha; Juma, Abuu; Macha, Elizabeth; Cheung, Edith; Msuya, JohnItem Dietary patterns and household food in security in rural populations of Kilosa district, Tanzania(Public library of science (PLoS)) Ntwenya, Julius Edward; Kinabo, Joyce; Msuya, John; Mamiro, Peter; Majili, Zahara SaidiItem Factors associated with stunting in Dodoma region, Tanzania(African Journal of Food, Agriculture, Nutrition and Development) Makori, Nyabasi; Kassim, Neema; Matemu, Athanasia; Kinabo, JoyceItem Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, TanzaniaMuhimbula, Happiness S.; Zacharia, Abdulsudi Issa; Kinabo, JoyceItem Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania(2011-01) Muhimbula, Happiness S.; Zacharia, Abdulsudi Issa; Kinabo, JoyceComplementary foods in most developing countries are based on staple cereal or root crops. Although, commercial foods of high quality are occasionally available, they are often expensive and therefore unaffordable by low-income rural households. Different approaches are needed to offer families the opportunity to feed their infants on improved formulations using low cost and locally available staples. To improve the protein and energy intake of infants in Iringa region, Tanzania, nine complementary foods were formulated (F1-F9) based on maize, sorghum and finger millet as staples and common beans, cowpeas and green peas as protein supplements. The samples were germinated and spatially roasted to improve the nutritive value and sensory attribute of formulated recipes. The amounts of various staples (cereals) and supplements needed to provide 292 kcal of energy and raise the protein level to 8% Net Protein Energy (NPE) as one third of 6 month old infant’s daily energy and protein requirement were calculated. The protein level was calculated on the basis of the most limiting amino acid in each mixture, using amino acid score. All the formulations were evaluated for their acceptability by both semi- and un- trained panelists using a five point hedonic scale. Although, many formulations were found to be organoleptically acceptable recording moderately to extremely like scores, generally formulations F3 (47 g maize + 11 g beans + 5 g oil + 12 g sugar) and F9 (47 g sorghum+11 g cowpeas+5 g oil+12 g sugar) were highly acceptable by both groups of panelists and scored significantly (P < 0.05) higher than the other formulated complementary foods. Their mean score ranged between 4.2 to 4.35 in terms of taste and general acceptability. Addition of sugar and oil was found to improve the sensory attribute of the formulated foods contributed to their higher acceptabilityItem Gestational diabetes mellitus in sub-Saharan Africa: systematic review and metaregression on prevalence and risk factors(Wiley) Mwanri, Akwilina W.; Kinabo, Joyce; Ramaiya, Kaushik; Feskens, Edith J. M.Item Infant and young child feeding practices on Unguja Island in Zanzibar, Tanzania: a ProPAN based analysis(Tanzania Health Research Users Trust Fund) Kinabo, Joyce; Mwanri, Akwilina W.; Mamiro, Peter; Bundala, Nyamizi; Picado, Janet; Salmini, Asha; Macha, Elizabeth; Cheung, EdithItem Nutrient Composition of Cereals based Complementary F lour and its Nutritional Adequacy in Infants Nutrition(Canadian Center of Science and Education) Makori, Nyabasi; Kassim, Neema; Kinabo, Joyce; Matemu, AthanasiaItem Rich food biodiversity amid low consumption of food items in Kilosa district, Tanzania(Sage Publication) Ntwenya, Julius E.; Kinabo, Joyce; Msuya, John; Mamiro, Delphina; Mamiro, Peter; Njoghomi, Elifuraha; Liwei, Philip; Huang, MeganItem Understanding the drivers of diet change and food choice among Tanzanian pastoralists to inform policy and practice(Drivers of Food Choice, 2020) Girard, Amy Webb; Little, Peter; Yount, Kathryn; Dominguez-Salas, Paula; Kinabo, Joyce; Mwanri, AkwilinaOverall, diet patterns have changed dramatically for traditionally pastoral communities in rural Tanzania, with younger and more sedentary communities experiencing the most significant changes. While social and environmental changes underlie the altered food choice behaviors, proximal factors such as cost and availability of foods dictated decisions at the point of purchase and appeared to accelerate pattern shifts. For example, cereals, refined grains and processed foods were the most affordable and accessible food items in the markets while traditional fruits and vegetables have declined substantially in availability over the past several decades. Participants expressed concern regarding these dietary shifts and implications for both social identity and long-term health, with expressed concerns around childhood malnutrition due to reduced milk supply, pregnancy/postpartum complications due to declining blood consumption, and increased chronic diseases related to increased consumption of cereals, fats and oils, and soft drinks. Participants exhibited a strong desire for enhanced land tenure policies to ensure access to quality grazing lands and water sources. A high value on children’s health was expressed by participants who emphasized a need for more inclusive nutrition and health education pertaining to balanced diets.