Iron and zinc content of selected foods in the diet of schoolchildren in Kumi district, east of Uganda: a cross-sectional study

Table 10 An example of the estimated content of meals^f eaten by Ugandan schoolchildren, and the total intake of iron (mg) and zinc (mg) from the respective meals

Meal	Dish/snack	Amount (g)	Iron (mg)^e			Zinc (mg)
			Lowest	Mean	Highest	Mean
Breakfast	Millet porridge	400	3	14	23	0.8
Snack	Ground nut	100		2.5		2.7
Lunch/Supper	Staple 1^a	280	3	10	23	0.3
	Staple 2^b	280	2.3	3.9	5.3	0.3
	Sauce^d	120		1.1^c		0.1
Whole day	Including staple 1	1300	13	38	73	4.1
Whole day	Including staple 2	1300	11	25	37	4.2

^a Staple 1 = Cassava and sorghum
^b Staple 2 = Maize porridge
^c Iron concentration from Food Composition Table for Mali (Table de composition d'aliments du Mali (TACAM)) was used to calculate the content
^dThe sauce contains ground nut paste, tomatoes, cabbage and onion.
^eIron concentrations are calculated by using lowest, mean and highest concentration of the analysed samples.
^fThe dish contains 70% staple and 30% sauce, which means that a dish of 400 g contains 280 g staple and 120 g sauce [32]. This common diet, reflecting the daily intake of a schoolchild in Kumi district, has an estimated energy intake of ≈7330 kJ (1750 kcal). In the total intake of a whole day the dish of lunch and supper is included twice as this dish is considered to be eaten for both meals.

ISSN: 1475-2891