- Food production chains
- Food quality and healthy nutrition
- Vital soil and clean environment
- Microbes resources and their utilization
Nutrition research in Mozambique
ZANE Study (Estudo do Estado Nutricional e da Dieta em Raparigas Adolescentes na Zambézia) focuses on the nutrition of adolescent girls in Zambezia Province, central Mozambique. Our partners include the Food Security and Nutrition Association (ANSA), the Technical Secretariat for Food Security and Nutrition (SETSAN), the Department of Nutrition in the Ministry of Health, Mozambique and the Provincial Health Directorate of Zambezia Province. The project is led by Professor Marja Mutanen.
In developing countries, children and women suffer the most from hunger and adverse effects of malnutrition. In the recent Lancet Nutrition Series it was estimated that maternal and child undernutrition is the underlying cause of 3.5 million deaths yearly. Teen-age pregnancies are common in African countries and adolescent girls may thus be an especially vulnerable group. However, there has been very little research among adolescents in developing countries.
Our aim is to study the food consumption, dietary intake and nutritional status among 15 to 18-year-old adolescent girls living in Zambezia Province. Data was collected in 2010 during two seasons, January-February (hungry season) and May-June (harvest season). Dietary intake was assessed by the 24-hour recall method and the nutritional status through anthropometry and a variety of biochemical measurements. One of the objectives of the study is to explore the differences in the diet and nutritional status among girls living in urban and rural areas.
Before the ZANE study we carried out a preliminary project during which we gathered information on the food selection, food beliefs and the use of wild plants and mushrooms as food in Zambezia. We also compiled a new food composition table of Mozambican foods. The table consists mainly of food composition data from other countries but we complemented the data by collecting and analysing samples of some local foods, including wild fruits, green leafy vegetables and mushrooms.
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