Producing Biscuits Enriched with Carotene and Iron According to the Nutritional Status Assessment of Primary School Girls in Arar, Saudi Arabia | ||
| Alexandria Science Exchange Journal | ||
| Article 15, Volume 39, July-September - Serial Number 3, July 2018, Pages 502-510 PDF (270.01 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2018.16259 | ||
| Authors | ||
| Amani A. A. Sallou* 1; Abd Elaziz F.A. Ashry* 2 | ||
| 1Dept. of Home Economics, Faculty of Specific Education, Mansoura University | ||
| 2Dept. of Nutrition and Food Science, Faculty of Home Economics, Northern Border University (KSA) | ||
| Abstract | ||
| The present study was carried out to assess the nutritional status of a sample of primary school girls and preparing biscuits enriched with carotene and iron by using carrot powder and replacing sugar by black strap molasses as source of iron. A sample consisted of 132 school girls in Arar region, Saudi Arabia. Data were collected from the children and recorded using 24-hour recall for three following days to obtain detailed information about consumed food and beverages. The anthropometric measurements of children were included the weight (kg), height (cm), waist circumference (cm), mid arm circumference(cm), triceps skinfold thickness (mm), upper arm muscle area, body mass index (kg/m2). Laboratory analysis for hair and nails samples were done to determinate their iron content. The results showed that mean energy, protein and calcium intakes were 66.5%, 109.82%, and 39.86% of RDA, also, the mean intake of iron was 62.2% of RDA. While the mean intakes of vitamin A and vitamin C were 74.8 % and 95.9% of RDA, respectively. The mean values of weight, height, and body mass index were 41.3(kg), 144.5(cm) 19.6(kg/m2), respectively. The mean values of iron in hair and nails were 1.92 ppm and 1.18 ppm, respectively. Based on the results of the assessment of nutritional status, biscuit from wheat flour supplemented with 10% carrot powder and replacement sugar by black strap molasses was prepared. It was acceptable and each 100g provided 4.8mg iron, and 1666.67IU of vitamin A compared to 1.4 mg and null of vitamin A in the control biscuit. | ||
| Keywords | ||
| Nutritional Status; anthropometric measurements; iron; hair; and nails | ||
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