ICAR Research Data Repository for Knowledge Management
The composition of foods commonly eaten in E.Africa
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View Archive Info| Field | Value | |
| Title |
The composition of foods commonly eaten in E.Africa
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| Creator |
Technical Centre for Agricultural and Rural Cooperation
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| Description |
WHAT PEOPLE EAT REVEALS MORE THAN JUST THEIR DIET AND ITS LIKELY EFFECT ON HEALTH: IT ALSO TELLS THE STORY OF THEIR PATTERNS OF AGRICULTURE AND HORTICULTURE, AND SOMETIMES OF THEIR CULTURE AS WELL While vitamin A deficiency in Tanzania was being investigated by the Department of Human Nutrition at Wageningen Agricultural University, in conjunction with the Tanzanian Food and Nutrition Centre, the necessity of a project which would collect data on food composition became clear. The result was The Composition of Foods commonly eaten in East Africa, published jointly by CTA and ESCA (a programme of cooperation between countries of East, Central, and Southern Africa in which issues related to food and nutrition are discussed, planned and implemented). The book gives information in tabular form on the composition of the most common foods consumed in the region, including the amino acid content, macronutrients, minerals and vitamins. There is an index of foods with English, Kiswahili and scientific names. This book will be useful in nutrition research and applied nutrition projects. Since the analysis of the composition of dietary intake is made much easier by the use of computers, a chapter is devoted to the MicroNap database access software developed by the University of Manitoba for the analysis of food consumption for community nutrition surveys and clinical research studies. The Composition of Foods Commonly Eaten in East Africa, ISBN 90-72407-105 Copies and further information available from: Dr E.C. West Department of Human Nutrition Wageningen Agricultural University De Dreijen 12 6307 BC Wageningen THE NETHERLANDS or Dr T.N Maletulema ECSA Provisional Nutrition Coordinator Tanzanian Food and Nutrition Centre PO Box 977 Dar es Salaam TANZANIA The Composition of Foods Commonly Eaten in East Africa, ISBN 90-72407-105 Copies and further information available from: Dr E.C. West Department of Human Nutrition Wageningen Agricultural University De Dreijen 12 6307 BC Wageningen THE NE |
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| Date |
2014-10-08T13:15:52Z
2014-10-08T13:15:52Z 1989 |
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News Item
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| Identifier |
CTA. 1989. The composition of foods commonly eaten in E.Africa . Spore 20. CTA, Wageningen, The Netherlands.
1011-0054 https://hdl.handle.net/10568/45031 |
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en
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| Relation |
Spore, Spore 20
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CTA
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Spore
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