Sustainable diets and biodiversity

195

Contribution of traditional foods to assuring nutrition
security
The detailed work carried out by Okeke et al.(2008)
showed that traditional Nigerian foods fed to children
3–5 years supplied adequate energy (101.24%),
protein (149.8%), iron (228.43%), vitamin A (307.9%),
thiamin (275.71%), niacin (141.59%) and ascorbic
acid (440.05%), which were higher than FAO/WHO
requirement intakes. Their intake was adequate
for calcium (88.5%) and riboflavin (81.0%) only.
Traditional foods contributed over 90% of the en-
ergy, protein, thiamin, niacin and ascorbic acid and
over 70% of vitamin A and iron intakes of these chil-
dren.

Among the traditional foods, cereals made the most
significant contribution to energy (31.1%) and niacin
(39.9%). Legumes made the highest contribution to
protein (49.1%). The calcium intake came mainly
from vegetables (16.8%) and legumes (16.0%).
About 26.5% of the iron came from cereals. This was
followed by legumes (26.3%). Only 6.8% of the
vitamin A came from vegetables. The rest (71.8%)
came from red palm oil. Thiamin and riboflavin
came mainly from nuts and seeds (33.9% and
29.9%). The bulk of the ascorbic acid came from
starchy roots and tubers (58.1%).

Studies involving school age children 6–12yr
(Onimawoet al.,2008) indicated low protein and
micronutreints intake particularly iron and zinc.
However when meals were prepared from tradition-
ally available foods with appropriate combinations for
children 3 –5yr, the results showed adequate in-
take of energy, protein and most of the micronutri-
ents in some cases.

The results from these studies carried out in the
southern geopolitical zone in Nigeria show clearly
that when properly prepared and combined, Niger-
ian traditional foods can assure nutrition security
even in all segments of the society including the
under-fives and school age children.

Figure 2.Vegetable consumption pattern of school age children

prior to nutrition education.

Figure 3.

Improvement in vegetable consumption pattern of school age

children after nutrition education.

Following nutrition education, school age children

gradually increased vegetable intakes leading to im-

provement in micronutrient intake of the children.

This study further proved that Nigerian traditional

foods can support nutrition security if nutrition ed-

ucation is properly carried out.

Summary of the findings on Nigerian traditional foods

Several other studies indicated the following:

• Traditional foods are rich in all the required nutrients.
  •Poor combination of the various foods is the bane
  of adequate nutrient intake.


• Poor processing and culinary methods contribute
  significantly to nutrient losses.


• Underexploitation of traditional foods undermine
  their rich nutritional value.
  •Lack of nutrition education contributes to the
  inappropriate uses of traditional foods.

Vegetables taken

2-3 days in a week

7 %

Vegetables takeng

at least everyy other day

79%%

No response

1 %

Frequency of fruits taken

Fruits taken more

than 3 days in a week

22 %

Fruits taken

2-3 days

in a week

22 %

Fruits taken at least

every other day

No response^7 %

12%

Vegetables taken more

than 3 days in a weeks in a week

29%%