Poor quality diet is the most immediate factor responsible for malnutrition and ill health among school going children in many developing countries, including Kenya. The aim of the study was to evaluate effect of soybean fortified porridge on nutritional status of pre-school children at Igero Primary School, Busia County. The flour blends developed and used in making supplement porridges were; maize:soybean 70:30, sorghum:soybean 70:30, sorghum: maize:soybean 45:25:30 and 100% maize flour (control). A longitudinal survey and Complete Randomized Design experiment were employed. The 235 childeren enrolled in pre-school at the beginning of the study were randomized into four groups and the four types of porridge randomly allocated to the groups. Pre-school children were fed for a period of six months with approximately 350ml of porridge daily, Monday to Friday while in school. Anthropometric measurements were taken at baseline, every month for 6 months and at 9th month. From the study results, there was significant (p < 0.05) reduction in prevalence of underweight and wasting, from 33.6% to 15.5% and from 28.5% to 10.8% respectively, among children fed on soybean fortified porridges by the end of intervention. However change in underweight and wasting among children fed on unfortified 100% maize flour porridge was not significant (p>0.05). The group fed on maize:soybean, sorghum:soybean and sorghum:maize:soybean blends gained mean weight of 2.83kg, 1.88kg and 2.19kg respectively by the end of study. Results on nutritional status assessment 3 months later when porridge was withdrawn showed that, 31.5% and 28.3% of children became underweight and wasted respectively. In conclusion, soybean fortified porridges improved the nutritional status of children. It is recommended that maize-soybean or sorghum-soybean blends be used in preparing 10 o’clock porridge in schools to enhance nutritional status of pre-school children.
| Published in | Journal of Food and Nutrition Sciences (Volume 10, Issue 3) |
| DOI | 10.11648/j.jfns.20221003.11 |
| Page(s) | 53-61 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Nutritional Status, Evaluate Effect, Soybean Fortified, Pre-school Children
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APA Style
Maina Susan, Florence Wakhu-Wamunga, Judith Okoth. (2022). Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya. Journal of Food and Nutrition Sciences, 10(3), 53-61. https://doi.org/10.11648/j.jfns.20221003.11
ACS Style
Maina Susan; Florence Wakhu-Wamunga; Judith Okoth. Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya. J. Food Nutr. Sci. 2022, 10(3), 53-61. doi: 10.11648/j.jfns.20221003.11
AMA Style
Maina Susan, Florence Wakhu-Wamunga, Judith Okoth. Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya. J Food Nutr Sci. 2022;10(3):53-61. doi: 10.11648/j.jfns.20221003.11
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Download@article{10.11648/j.jfns.20221003.11,
author = {Maina Susan and Florence Wakhu-Wamunga and Judith Okoth},
title = {Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya},
journal = {Journal of Food and Nutrition Sciences},
volume = {10},
number = {3},
pages = {53-61},
doi = {10.11648/j.jfns.20221003.11},
url = {https://doi.org/10.11648/j.jfns.20221003.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221003.11},
abstract = {Poor quality diet is the most immediate factor responsible for malnutrition and ill health among school going children in many developing countries, including Kenya. The aim of the study was to evaluate effect of soybean fortified porridge on nutritional status of pre-school children at Igero Primary School, Busia County. The flour blends developed and used in making supplement porridges were; maize:soybean 70:30, sorghum:soybean 70:30, sorghum: maize:soybean 45:25:30 and 100% maize flour (control). A longitudinal survey and Complete Randomized Design experiment were employed. The 235 childeren enrolled in pre-school at the beginning of the study were randomized into four groups and the four types of porridge randomly allocated to the groups. Pre-school children were fed for a period of six months with approximately 350ml of porridge daily, Monday to Friday while in school. Anthropometric measurements were taken at baseline, every month for 6 months and at 9th month. From the study results, there was significant (p p>0.05). The group fed on maize:soybean, sorghum:soybean and sorghum:maize:soybean blends gained mean weight of 2.83kg, 1.88kg and 2.19kg respectively by the end of study. Results on nutritional status assessment 3 months later when porridge was withdrawn showed that, 31.5% and 28.3% of children became underweight and wasted respectively. In conclusion, soybean fortified porridges improved the nutritional status of children. It is recommended that maize-soybean or sorghum-soybean blends be used in preparing 10 o’clock porridge in schools to enhance nutritional status of pre-school children.},
year = {2022}
}
TY - JOUR T1 - Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya AU - Maina Susan AU - Florence Wakhu-Wamunga AU - Judith Okoth Y1 - 2022/05/07 PY - 2022 N1 - https://doi.org/10.11648/j.jfns.20221003.11 DO - 10.11648/j.jfns.20221003.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 53 EP - 61 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20221003.11 AB - Poor quality diet is the most immediate factor responsible for malnutrition and ill health among school going children in many developing countries, including Kenya. The aim of the study was to evaluate effect of soybean fortified porridge on nutritional status of pre-school children at Igero Primary School, Busia County. The flour blends developed and used in making supplement porridges were; maize:soybean 70:30, sorghum:soybean 70:30, sorghum: maize:soybean 45:25:30 and 100% maize flour (control). A longitudinal survey and Complete Randomized Design experiment were employed. The 235 childeren enrolled in pre-school at the beginning of the study were randomized into four groups and the four types of porridge randomly allocated to the groups. Pre-school children were fed for a period of six months with approximately 350ml of porridge daily, Monday to Friday while in school. Anthropometric measurements were taken at baseline, every month for 6 months and at 9th month. From the study results, there was significant (p p>0.05). The group fed on maize:soybean, sorghum:soybean and sorghum:maize:soybean blends gained mean weight of 2.83kg, 1.88kg and 2.19kg respectively by the end of study. Results on nutritional status assessment 3 months later when porridge was withdrawn showed that, 31.5% and 28.3% of children became underweight and wasted respectively. In conclusion, soybean fortified porridges improved the nutritional status of children. It is recommended that maize-soybean or sorghum-soybean blends be used in preparing 10 o’clock porridge in schools to enhance nutritional status of pre-school children. VL - 10 IS - 3 ER -
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