@article{(Open Science Index):https://publications.waset.org/pdf/7032, title = {Nigerian Bread Contribute One Half of Recommended Vitamin a Intake in Poor-Urban Lagosian Preschoolers}, author = {Florence Uchendu and Tola Atinmo}, country = {}, institution = {}, abstract = {Nigerian bread is baked with vitamin A fortified wheat flour. Study aimed at determining its contribution to preschoolers- vitamin A nutriture. A cross-sectional/experimental study was carried out in four poor-urban Local Government Areas (LGAs) of Metropolitan Lagos, Nigeria. A pretested food frequency questionnaire was administered to randomly selected mothers of 1600 preschoolers (24-59 months). Retinyl Palmitate content of fourteen bread samples randomly collected from bakeries in all LGAs was analyzed at 0 and 5 days at 25oC using High Performance Liquid Chromatography. Data analysis was done at p<.05. Mean total intake of vitamin A from bread was 220.40μgRAE (733.94±775.68i.u). Bread contributed 6.5–178.4% of preschoolers RDA (1333i.u/400μgRAE). Mean contribution to vitamin A intake was 55.06±58.18%. Strong statistical significant relationship existed between total vitamin A intake and % RDA which was directly proportional (p<.01). Result indicates that bread made an important contribution towards vitamin A intake in poor-urban Lagosian preschoolers. }, journal = {International Journal of Medical and Health Sciences}, volume = {6}, number = {10}, year = {2012}, pages = {2673 - 2678}, ee = {https://publications.waset.org/pdf/7032}, url = {https://publications.waset.org/vol/70}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 70, 2012}, }