Weight Gain During Pregnancy in Antananarivo, Madagascar: Determinants and Outcome
Lantonirina Ravaoarisoa,
Julio Rakotonirina,
Abdallah Chanfi Zalihata,
Maminiaina Patricia Ratsimbazafy,
Hery Rakotovao Andrianampanalinarivo,
Justin Rasolofomanana Ranjalahy,
Jean de Dieu Marie Rakotomanga
Issue:
Volume 8, Issue 1, January 2020
Pages:
1-5
Received:
29 December 2019
Accepted:
9 January 2020
Published:
23 January 2020
Abstract: Weight gain during pregnancy has effects on growth and development during intrauterine life. Data for this subject is not available for Madagascar. This study aims to measure the weight gain during pregnancy, to identify its determinants and to assess its effect on the baby's weight at birth. A retrospective cohort study was carried out on pregnant women who gave birth in three maternity wards in the city of Antananarivo. The study included women who followed the first early prenatal consultation and who had their weight noted in the pregnancy notebook, during this prenatal consultation. Weight gain during pregnancy was assessed by using the difference in weight during the early prenatal visit and the weight before delivery. Recommendations from the Institute of Medicine were used to classify weight gain during pregnancy. Of the 380 pregnant women included in the study, 76.3% did not obtain the needed weight gain during pregnancy, 20% obtained normal weight gain and 3.7% obtained excess weight gain. In a multivariate analysis, the good nutritional status of women (body mass index <18.5 kg / m²) at the beginning of pregnancy (ORa (95% CI): 3.11 (1.06 - 9.10)) and their level of secondary education (ORa (95% CI): 5.96 (2.07 - 17.18)) and university education (ORa (95% CI): 6.45 (2.63 - 23.43)), were retained as predictors of sufficient weight gain during pregnancy. In a linear regression, the baby's weight increased significantly with the increase in weight gain during pregnancy, coefficient ß (ES) = 91 (7), p<0.001. Most women did not obtain the weight gain recommended during pregnancy and had a risk of giving birth to a low-weight baby. It is necessary to identify the other determinants of this weight gain.
Abstract: Weight gain during pregnancy has effects on growth and development during intrauterine life. Data for this subject is not available for Madagascar. This study aims to measure the weight gain during pregnancy, to identify its determinants and to assess its effect on the baby's weight at birth. A retrospective cohort study was carried out on pregnant...
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Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods
Yaw Gyau Akyereko,
Faustina Dufie Wireko-Manu,
Ibok Oduro
Issue:
Volume 8, Issue 1, January 2020
Pages:
6-14
Received:
29 November 2019
Accepted:
21 December 2019
Published:
10 March 2020
Abstract: Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavailability and glycaemic index. This research work aimed at determining the effect of fermentation, steaming, boiling and drying on starch bioavailability and predicted GI of some cassava-based traditional foods consumed in Ghana. The total starch, amylose, amylopectin, dietary fibre and predicted glycaemic index of the intermediate and finished products were determined according to standard protocols. The analysis established that steaming and boiling increase GI of foods, fermentation has no significant influence on predicted GI of fermented steamed products, and drying has no substantial effect on predicted GI of cassava flour. However, staples or products prepared from solar dried cassava flour would have higher predicted GIs than those of sun dried cassava flour. This work has also provided evidence in support of the fact that total starch and amylopectin give rise to an increase in GI whereas amylose and dietary fibre contents contribute to a decrease in GI of foods. The predicted GIs of raw cassava, boiled cassava (ampesi), akyeke, cooked kokonte with sun dried flour and cooked kokonte with solar dried flour were found to be (47.75%), (77.30%), (79.05%), (40.20%) and (61.11%), respectively. Temperature plays a significant role in breaking hydrogen bonds in food molecules causing the release of glucose and subsequently affecting GI. The GI data of these staples may be used in conjunction with other food composition tables for healthy food choices and nutritional counselling. Processors can incorporate more fibre or amylose-containing crops into food products as well as ensure the use of sun or solar drying to produce low glycaemic index food products.
Abstract: Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavai...
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Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes
Faustina Dufie Wireko-Manu,
Shirley Isibhakhomen Ejoh,
David Page,
Catherine M. G. C. Renard
Issue:
Volume 8, Issue 1, January 2020
Pages:
15-23
Received:
21 February 2020
Accepted:
23 March 2020
Published:
7 April 2020
Abstract: Micronutrient deficiency is a public health problem even though vegetable consumption could avert it. Vitamin C [Ascorbic acid (AA) and dehydroascorbate (DHAA)], β-carotene, lutein and vitamin B9 contents in seven traditional green leafy vegetables (raw and cooked) from Ghana were determined, to identify good sources and their potential contribution to Dietary Recommended Intakes. The micronutrients were quantified using spectrofluorimetric and HPLC/DAD analytical systems. Vitamin C content of samples ranged between 7.2 and 161 mg/100 g fresh weight. β-carotene content was within the ranges of 2.97 to 10.35 mg/100 g, Lutein 13.5 to 31.6 mg/100 g and total folate 18 to 146 μg /100 g. Lutein and β-carotene were in variable relative proportions (L/C from 1.6 to 6); Solanum macrocarpon and Amaranthus hybridus samples were particularly rich in lutein and β-carotene, respectively. Losses between 45 and 94% were observed for vitamin C, between 15 to 81% for β-carotene with the exception of an increase in Solanum macrocarpon and 17 to 80% for lutein under boiling. Similar drastic losses were recorded in microwaved samples; however, losses in lutein and folate were comparatively lower. The traditional green leafy vegetables studied were found to be very rich in the studied micronutrients, but cooking led to considerable losses. However, the cooked vegetables represent non-negligible sources of folate, good source of lutein and could provide up to 97% and 90% vitamin A and C Recommended Dietary Intakes respectively, when a 100 g is consumed. Improved cooking methods over the traditional methods of preparation are essential for retaining more micronutrients, for the benefit of consumers.
Abstract: Micronutrient deficiency is a public health problem even though vegetable consumption could avert it. Vitamin C [Ascorbic acid (AA) and dehydroascorbate (DHAA)], β-carotene, lutein and vitamin B9 contents in seven traditional green leafy vegetables (raw and cooked) from Ghana were determined, to identify good sources and their potential contributio...
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