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Related Experiment Videos

Nutrient costing.

B Hailemariam, E Wuhib, A Kasina

    Ethiopian Medical Journal
    |October 1, 1989
    PubMed
    Summary
    This summary is machine-generated.

    Ethiopian food costs reveal that cereals and legumes offer the best energy and protein value. While some nutrient-dense foods are affordable, careful meal planning is needed due to potential health considerations.

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    Area of Science:

    • Nutrition Science
    • Agricultural Economics

    Background:

    • Understanding food costs is crucial for nutrition education and dietary planning in Ethiopia.
    • Market price fluctuations impact food accessibility and nutritional intake.

    Purpose of the Study:

    • To compute changes in Ethiopian food costs over time.
    • To determine the energy and protein yield per unit price for key Ethiopian foods.
    • To inform nutrition education and dietary counseling strategies.

    Main Methods:

    • Collected cost data for important Ethiopian foods in Addis Ababa markets over 3.5 years.
    • Calculated energy and protein content relative to cost for various food items.
    • Analyzed nutrient contribution per unit price across different food categories.

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    Main Results:

    • Cereals and legumes generally provide high energy and protein at a low cost.
    • Vetch, sugar, and marmalades offer significant nutrients affordably but require careful consideration due to specific properties.
    • Animal products rank lower in nutrient-cost ratio but are high in nutrient density.
    • Root crops and vegetables are least cost-effective for nutrient provision.

    Conclusions:

    • Cereals and legumes are foundational for cost-effective nutrition in Ethiopia.
    • Strategic inclusion of diverse foods is necessary, balancing cost, nutrient density, and safety.
    • Findings support evidence-based dietary guidance and food policy development.