F&N Bulletin Vol 23 No 1b - United Nations University

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50 A. M. Mwangi et al. typical dishes from vendors selling foods of only one group and those selling foods of multiple groups, two vendors for each of the three most common dishes per category were selected, and a modified list-recall method [22] was used to estimate the quantities of ingredients used. Following the list of ingredients provided for each product or dish, vendors were asked to recall the usual quantities of each ingredient they used and the number of servings (including those consumed by family members) obtained per recipe. The quantities were reported in terms of weight and household or market measures. The household and market measures were converted to weights by taking weights of at least two of each of the various food ingredients according to the recorded measures. It was assumed that the ingredients used per recipe were evenly distributed among the servings. The amounts of energy and nutrients provided per serving were calculated from the Kenya food-composition table and compared with the RDAs of an average 65-kg Kenyan adult man doing light work, referred to as adult equivalents (AEs)[23]. The references used were 2,600 kcal of energy, 50 g of protein, 30% or less of energy from fat, 10 mg of iron, 750 µg of retinol equivalents (RE) for vitamin A, 500 mg of calcium, 1.2 mg of thiamine, and 1.8 mg of riboflavin [23]. We focused on energy and the listed nutrients because protein–energy malnutrition is the most devastating nutritional problem in Kenya and iron and vitamin A deficiencies are also reported to be major public health problems [24]. The extent of calcium, thiamine, and riboflavin deficiencies is not known in Kenya, but these deficiencies could be a problem where the diet is dominated by cereals, especially if the grain is refined. Provitamin A carotenoids were converted to RE using the 6:1 ratio [23] and not the conversion ratio of 12:1 newly proposed by the Institute of Medicine [25]. Data were analyzed using SPSS for Windows. Frequencies were run to determine distributions. Proportions were compared using the chi-square and the phi and Cramer’s V statistics. The level of significance was set at p = .05. Results Street food products and food groups Seventy-seven different street food products were recorded in the study. Table 1 lists the most common products (sold by at least 30 vendors) and their food groups. The rest of the results are based on the 77 different products recorded in the study. Most of the foods belonged to the cereal food group, and they were mainly wheat- or maize-based. Of the 580 vendors interviewed, 66% were women. The proportions of female vendors in Korogocho, Dandora, and the industrial area were 50%, 63%, and 78%, respectively. Of the 18 most common food products sold in Nairobi, 13 were significantly associated with the sex of the vendor (table 1). Food products from the cereal, animal products, and fruit and vegetable groups were associated with both male and female vendors. Products from the mixed dishes and the legume and nuts groups were associated with female vendors, whereas those from the beverage group were associated with male vendors. In the animal products group, fried fish was associated with female vendors, TABLE 1. Food groups and food products commonly sold by street vendors in Nairobi a No. of % of male % of female vendors vendors vendors Food Food Product selling selling selling group product description (N = 580) (N = 199) (N = 381) Mixed dishes Githeri Dish made from a mixture of maize and beans 78 7.0 16.3** Cereals Chapati Pan-fried unleavened bread made from wheat 130 21.1 23.4 Mandazi Deep-fried leavened buns made from wheat 81 22.1** 9.7 Mahindi Boiled maize-on-cob 67 23.3 44.7** chemsha Ugali Stiff porridge made from maize flour 59 14.6 7.3 Mahindi Maize-on-cob grilled on charcoal 53 13.1* 6.8 choma Uji Fermented porridge made from cereal flours 47 2.0 11.0*** Biskuti Biscuits 34 5.5 6.3 Meat, milk, Nyama Roasted, fried, or stewed meat 39 11.1** 4.5 poultry, fish Samaki Deep-fried fish 38 1.0 9.4*** a. Some vendors sold more than one food product. *p < .05, ** p < .01, ***p < .001 by chi-square, phi, and Cramer’s V statistics.
Street food vendors whereas roasted and fried meat was a man’s business. In the fruit and vegetable group, fruits were associated with female vendors and vegetables with male vendors. Street food groups and product varieties The distribution of product varieties within food groups according to study location is presented in table 2. Korogocho, the slum settlement, was placed highest in product diversity, with 52 different products, as compared with 48 in the industrial area and 46 in Dandora. The animal products and cereal groups had the highest number of varieties. Except for the number of fruit varieties, there was no significant association between study location and number of varieties within food groups (p < .05). Street food groups presentation Two types of street food vendors were identified, those 51 who sold food from one group and those who sold food from multiple groups. More than half (53%) of the vendors sold food from one group, and 44% of them sold only cereals or cereals cooked in fat. Table 3 presents the distribution of street food vendors according to food groups sold by study location. Although many vendors sold only cereal products in all three study areas, they were mostly associated with the Dandora lower-middle income area and least associated with the industrial area. There were no vendors of starchy roots in the industrial area. Few vendors sold only sugars and syrups, but they were mostly associated with the Korogocho slums (p = .01). The industrial area had the highest proportion of vendors selling legume and nut products, whereas Dandora had the highest proportion of vendors of animal products (p = .001). Less than half of the vendors sold mixed food groups; these vendors were the least associated with Dandora lower-middle income area (p = .001). It is worth noting that some vendors of food from only one group sold fruits, but only vendors of food TABLE 2. Number of food products in different food groups sold by street vendors according to location in Nairobi Food Korogocho Dandora (lower- Industrial group Total (slums) middle income) area Mixed dishes 8 5 3 4 Cereals 16 13 12 14 Meat, milk, poultry, fish 17 12 9 6 Legumes, nuts 4 5 3 4 Vegetables 4 3 3 2 Fruits* 11 3 8 11 Starchy roots 6 3 1 2 Beverages 6 4 2 1 Sugars, syrups 4 4 4 4 Others 1 — 1 — * p < .05 between study locations by chi-square, phi, and Cramer’s V statistics. TABLE 3. Percentage of street vendors selling foods of different groups according to location in Nairobi Korogocho Dandora (lower- Industrial (slum) middle income) area Total Food group (n = 177) (n = 150) (n = 253) (N = 580) Vendors selling food of only one group Cereals** 22.6 34.0 18.2 23.6 Starchy roots 5.6 5.3 — 3.1 Sugars, syrups* 6.2 0.7 a 1.6 2.8 Meat, milk, poultry, fish*** 6.8 28.0 0.8 9.7 Legumes, nuts*** 0.6 4.0 9.5 5.3 Fruits** 4.5 6.0 13.0 8.6 Others 0.6 0.8 — 0.3 Vendors selling foods of more than 53.1 21.3 56.9 46.6 one group*** * p .05, ** p .01, ***p .001 between study locations by chi-square, phi, and Cramer’s V statistics. a. Excluded from statistical calculation because expected value < 5.
Page 1 and 2: Contents Review articles Nuclear an
Page 3 and 4: Special Article Nuclear and isotopi
Page 5 and 6: Nuclear and isotopic techniques 5 T
Page 7 and 8: Nuclear and isotopic techniques 7 T
Page 9 and 10: Nuclear and isotopic techniques the
Page 11 and 12: Palm oil: A healthful and cost-effe
Page 13 and 14: Palm oil will be less absorbed and
Page 15 and 16: Palm oil oil at the present time is
Page 17 and 18: Palm oil crystal forms for the requ
Page 19 and 20: Palm oil myristic acid (14:0) is hi
Page 21 and 22: Palm oil 13. Kritchevsky D. Influen
Page 23 and 24: Introduction to three regional stud
Page 25 and 26: Nutritional status of urban primary
Page 31 and 32: Regional study of nutritional statu
Page 41 and 42: Regional study of nutritional statu
Page 49: Street food vendors their consumers
Page 53 and 54: Street food vendors Reardon [28] co
Page 55 and 56: Street food vendors so that bad pre
Page 57 and 58: Iron and energy supplementation imp
Page 59 and 60: Iron and energy supplementation the
Page 61 and 62: Iron and energy supplementation The
Page 63 and 64: Iron and energy supplementation 63
Page 65 and 66: Toward better compliance with iron-
Page 73 and 74: Development and validation of a sho
Page 83 and 84: Factors associated with successful
Page 89 and 90: Difference in goiter rates between
Page 91 and 92: Difference in goiter rates Methods
Page 93 and 94: Difference in goiter rates iodized
Page 95 and 96: Iron-deficiency anemia in young wor
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Iron-deficiency anemia in young wor
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Discussion paper What care practice
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Letter to the Editor 109 iodized sa
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News and notes 2001 World Food Priz
Page 113 and 114:
UNU Food and Nutrition Programme NU
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Note for contributors The editors o
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F&N Bulletin Vol 23 No 1b - United Nations University

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