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Iron-Fortified and Unfortified Nigerian Foods

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Handbook of Food Fortification and Health

Part of the book series: Nutrition and Health ((NH))

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Abstract

Nigeria is one of the world’s most ethnically diverse countries. The Hausa and Yoruba make up around 21 % of the population; the Igbo/Ibo, 18 %; the Fulani, around 11 %; and Ibibio, 5 %. Various other ethnic groups, such as the Bini or Edo, Urhobo, Efik, Isoko, Ishan, Kwale, etc., make up the remaining 23 %. Nigeria has such a variety of people and cultures that it is difficult to pick one national dish. Each area has its own regional favorite that depends on customs, tradition, and religion. The different foods available also depend on the season: the “hungry season” is before the rains arrive in March, and the “season of surplus” follows the harvest in October and November [1, 2] (Fig. 33.1).

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Abbreviations

WHO:

World health organization

GAIN:

Global alliance for improved nutrition

UNESCO:

United Nations educational scientific cultural organization

MI:

Micronutrient initiative

UNI:

United Nations initiative

NAFDAC:

National agency of food, drug, administration and control

CDC:

Center for disease control

USAID:

United States agency for international development

MOST:

Museum of science and technology

SON:

Standards organization of Nigeria

NIFST:

Nigerian institute of food science and technology

NSN:

Nutrition society of Nigeria

CHD:

Coronary heart disease

UAC:

United African company

WAMCO:

West African milk company

RBC:

Red blood cells

RDA:

Recommended dietary allowance

PUFA:

Poly unsaturated fatty acid

NDHS:

National demographic health scheme

NaFe EDTA:

Sodium iron (II) ethylene diamine tetra acetic acid

UNICEF:

United Nations international children educational fund

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Authors and Affiliations

  1. Department of Biochemistry, College of Medicine, University of Lagos, 12003, Lagos, Nigeria

    Osaretin Albert Taiwo Ebuehi

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  1. Osaretin Albert Taiwo Ebuehi
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Correspondence to Osaretin Albert Taiwo Ebuehi .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Ebuehi, O.A.T. (2013). Iron-Fortified and Unfortified Nigerian Foods. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7110-3_33

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  • DOI: https://doi.org/10.1007/978-1-4614-7110-3_33

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4614-7109-7

  • Online ISBN: 978-1-4614-7110-3

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