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

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

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 1a 280 3 10 23 0.3
  Staple 2b 280 2.3 3.9 5.3 0.3
  Sauced 120   1.1c   0.1
Whole day Including staple 1 1300 13 38 73 4.1
Whole day Including staple 2 1300 11 25 37 4.2
  1. a Staple 1 = Cassava and sorghum
  2. b Staple 2 = Maize porridge
  3. c Iron concentration from Food Composition Table for Mali (Table de composition d'aliments du Mali (TACAM)) was used to calculate the content
  4. dThe sauce contains ground nut paste, tomatoes, cabbage and onion.
  5. eIron concentrations are calculated by using lowest, mean and highest concentration of the analysed samples.
  6. 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.