Research projects 3

  • Head of research Dr. Ndegwa H. Maina
  • Language n/a

This project, aims to explore the advantages of traditional fermentations methods of whole grain consumption and current knowledge of cereal bioprocessing in order to develop affordable and acceptable cereal fibre-rich products for both Africa and Europe. The project takes a multidisciplinary approach, bringing together experts on food technology, food chemistry, microbiology and nutrition in Africa (Kenya and Burkina Faso) and Europe (Finland and Portugal).

Team

Prof. Kati Katina, Dos Rosanna Coda, Dr. Ndegwa Maina, Yagin Wang Prof. Elisabete Pinto, Prof. Ana Gomes, Dr. Ana Pimenta,Catarina Vila Real, Prof. Samuel Mbugua, Dr Catherine Kunyanga, Hanna Mugure Dr. Hagrétou SAWADOGO-LINGANI, Clarisse Dawende Compare, Diarra Compaore-Sereme

Indigenous people who are historical creators of knowledge about food, are among the most impoverished, food insecure people of the contemporary world. This is often due to regulations over the usage of natural resources and very rapid changes in social settings, climatic patterns and cultural practices. This has significantly transformed the diets of indigenous people’s worldwide, non-exemption of the Khwe San indigenous people of Namibia. Today, not only are less food available to the Khwe, but also in reduced nutritional quality. The widely available processed foods and Food Aid deliveries have created dependencies and undermined traditional food systems and health.

Team

Prof. Juha Helenius, Dr. Aili Pyhälä

  • Head of research Marja Mutanen
  • Language n/a

The ZANE Study (Estudo do Estado Nutricional e da Dieta em Raparigas Adolescentes na Zambézia) focuses on the nutrition of adolescent girls in Zambézia Province, Central Mozambique. Our aim was to study the food consumption, dietary intake and nutritional status among 15 to 18-year-old adolescent girls. Data was collected in 2010 during two seasons and in one city and two districts. . Our research questions include: What is the prevalence of stunting, thinness, overweight and deficiencies of vitamins and minerals? What are the main food sources of energy, protein and micronutrients in the diet? What is the fatty acid status of the girls? Are dietary patterns or dietary diversity scores associated with blood concentrations of vitamins and minerals? Are there differences in diet and nutritional status between urban and rural girls?

Team

Riitta Freese, Liisa Korkalo, Helena Hauta-alus