Ida Tidemann-Andersen1†, Hedwig Acham2†, Amund Maage1 and Marian K Malde1*â€
* agree author: Marian K Malde marian.malde@nifes.no
†Equal contributors
Author Affiliations
1National lend of forage and Seafood Research (NIFES), P.O. Box 2029 Nordnes, N-5817 Bergen, Norway
2Department of Science and Technical teaching method (DOSATE), Makerere University, P.O. Box 7062, Kampala, Uganda
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Nutrition Journal 2011, 10:81 doi:10.1186/1475-2891-10-81
The electronic adjustment of this article is the complete one and can be run aground online at:http://www.nutritionj.com/content/10/1/81
|stock: |7 March 2011 |
|Accepted: |9 August 2011 |
| produce: |9 August 2011 |
© 2011 Tidemann-Andersen et al; licensee BioMed Central Ltd.Â
This is an Open approach article distributed under the terms of the Creative Commons ascription License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any(prenominal) medium, provided the original work is properly cited.
Abstract
Background
Iron and zinc argon essential micronutrients for humans and deficiency of the two elements is widespread in the world with the highest prevalence in less developed countries. there are few data on dietary wasting disease of weightlift and zinc in Uganda, and no food piece table is available. There is hardly any widely produce literature that clearly documents the quality of Ugandan childrens diet. Thus discipline of both food intake and the concentration of these trace elements in local food ingredients are needed in mark to assess daily intake.
Methods
The present study focused on the iron and zinc content in selected foods and intake of the micronutrients iron and zinc among schoolchildren in Kumi District, Uganda. Over a...If you want to get a full essay, order it on our website: Orderessay
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