Onyewuchi, O ., Afam-Anene, O.C., *Amadi, Joy A.C and Ajuru, C.G. 1Department of Nutrition and Dietetics, Federal Medical Centre, Owerri, Imo State,, Nigeria. 2Department of Nutrition and Dietetics, Imo State Polythenic, Umuagwo P.M.B. 1472 Owerri, Nigeria. 3Department of Nutrition and Dietetics, Imo State Polytechnic Umuagwo, Nigeria. *Corresponding author: [email protected] ABSTRACT Background: Adequate nutrition and care is paramount for successful aging. …
Onyechi A.U., Ibeanu V.N., Maduforo A.N.,*Ugwuonah A.U. andNsofor L.D. Department of Nutrition and Dietetics University of Nigeria, Nsukka. Department of Human Nutrition and Dietetics Enugu State Teaching Hospital Parklane, Enugu *Corresponding authors email: [email protected] ABSTRACT Background: Many traditional leafy vegetables have been reported to have possible metabolic benefits in the prevention and management of non-communicable diseases (NCDs). Objective: This study …
*Akujobi, I.C. and Agbaghara, O.T. Department of Nutrition and Dietetics, Imo State University, PMB 2000, Owerri. *Corresponding author: [email protected] ABSTRACT Background: Knowledge of dietary modifications such as reduction in calorie, salt and alcohol intake as well as increase in the intake of fruits and vegetables is recommended in the prevention and control of hypertension. Objective: This study aimed at evaluating …
* OLY-ALAWUBA, N.M. and ** NNAM, N.M * Department of Nutrition and Dietetics, Imo State University, Owerri, Nigeria. [email protected], 07030459090. ** Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria [email protected], 08176149022. ABSTRACT The study examined the nutrient composition, sensory properties and acceptability of porridges made from blends of fermented sorghum, cowpea and fresh unripe banana flours. …