@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},
	}