Categorization of Food Groups According to Their Composition of Iron, Ascorbate and Calcium: Analysis of the Kenya Food Composition Tables 2018

Patrick Nyamemba Nyakundi
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Patrick Nyamemba Nyakundi: Department of Food, Nutrition and Dietetics, Kenyatta University, Kenya

International Journal of Research and Scientific Innovation, 2020, vol. 7, issue 7, 70-73

Abstract: The use of food groups offers a summary that can be used to generate useful dietary patterns. Studying dietary pattern has gained popularity over single nutrient investigation and their relationship with various health conditions. The aim of this paper was to categorize various food groups according to their composition of iron, ascorbate and calcium. Data was obtained from the Kenya Food Composition Tables 2018. Univariate statistics were used to analyze the data in SPSS. Food groups with high level of iron were meat and meat products (μ=5.59mg/100g of EP) and cereals and their products (μ=3.95mg/100g of EP). Vegetables (μ=38.04 mg/100g) and fruits (μ=33.55 mg/100g) were richest in ascorbic acid and milk and milk products in calcium (μ=512.07mg/100g of EP). The categorization can be used to generate human diet intake scores that could inform dietary patterns for various groups of people to enhance their iron bioavailability and better micronutrient outcomes.

Date: 2020
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