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nutrition (89 Results)
Commercial Snack Food and Beverage Consumption Prevalence among Children 6–59 Months in West Africa
EswatiniNordhagen, S., Pries, A.M., and Dissieka, R.

Consumption of commercial snack food and beverage products among infants, young, and school-aged children may have negative effects on child nutritional outcomes, as these foods are typically dense in energy but not in micronutrients. However, there...

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta
MaliCisse, F., Erickson, D.P., Hayes, A.M.R., Opekun,...

From anecdotal evidence that traditional African sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foo...

Food Consumption, Knowledge, Attitudes, and Practices Related to Salt in Urban Areas in Five Sub-Saharan African Countries
Leyvraz, M., Mizéhoun-Adissoda, C., Houinato, D.,...

High salt intake is a major risk factor of hypertension and cardiovascular disease. Improving knowledge, attitudes, and practices (KAP) related to salt intake in the general population is a key component of salt reduction strategies. The objective of...

Adequacy of Some Locally Produced Complementary Foods Marketed in Benin, Burkina Faso, Ghana, and Senegal
BeninDimaria, S.A., Schwartz, H., Icard-Vernière, C., P...

Adequate complementary foods are needed to help reduce the high prevalence of stunting in children in many Low and Middle Income Countries (LMICs). We assessed the availability, affordability, and nutrient adequacy of imported and locally produced pr...

Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal
NigeriaAwobusuyi, T.D., Pillay, K., and Siwela, M.

Insects are abundant in the predominantly sub-Saharan Africa region and are generally high in protein. Wheat grain contains gluten that is vital for the quality of baked goods but does not grow well in warm regions. Partial substitution of wheat with...

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