The University of Nigeria, Nsukka (UNN) has made significant contributions to nutrition research, capacity building, and policy support in Nigeria during the first quarter of 2025.

Strengthening National Nutrition Frameworks:

In collaboration with the National Council on Food and Nutrition (NCFN), UNN has provided technical assistance, data generation from research findings, and capacity building initiatives. These efforts aim to inform policy decisions and strengthen the nutrition landscape in Nigeria.

Key Interventions and Achievements

Research Initiatives (July 2024 – February 2025):

  1. Artificial Ripening Agents: Investigated the effects of artificial ripening agents on the nutrient and heavy metal composition of fruits like banana, plantain, mango, and watermelon sold in Nsukka. Findings highlighted the health risks associated with chemicals such as calcium carbide and ethylene, commonly used for artificial ripening.
  2. Food Safety and Hygiene: Assessed the food safety, hygiene, and sanitation practices of food vendors in Nsukka, identifying areas for improvement to ensure consumer protection.
  3. Processing Methods: Studied the effects of soaking, fermentation, drying, and cooking on the nutrient and phytochemical compositions of selected cereals and legumes, revealing that certain methods enhance nutrient availability.
  4. Infant and Young Child Feeding Practices: Explored the relationship between workload, support, caregiving behavior, food insecurity, poverty, and feeding practices, emphasizing the multifaceted factors influencing child nutrition.
  5. Micronutrient Status: Evaluated the micronutrient status (Iron, Folate, Iodine, Zinc, Vitamin A) of adolescents and pregnant women in Nsukka, identifying prevalent deficiencies and informing supplementation strategies.
  6. Supplement Intake: Analyzed supplement intake and the consumption of iron-rich foods among pregnant women, noting a reduction in micronutrient deficiencies, particularly anemia.
  7. Food Product Development: Developed nutrient-dense complementary foods, seasoning cubes, and pastries using indigenous ingredients, aiming to improve dietary diversity and nutrient intake.
  8. Food Security Assessment: Assessed food security and coping strategies among undergraduates and households in Nsukka, providing insights into the challenges faced by these populations.

Success Stories:

UNN’s research on artificial ripening agents led to increased public awareness and effective monitoring of artificially ripened fruits, promoting consumer safety. Additionally, the development of nutrient-dense diets from indigenous foods has enhanced dietary diversity and nutrition security in the region.

Graduated over 150 undergraduate students, 6 Postgraduate Diploma holders, 11 M.Sc., and 1 Ph.D. student in Nutrition and Dietetics in Q1 2025, contributing to the national nutrition workforce.

Research and Innovation:

  • Artificial Ripening Agents: Identified commonly used artificial ripening agents and their health risks, advocating for public awareness and regulation.
  • Micronutrient Deficiencies: Highlighted the prevalence of micronutrient deficiencies among adolescents and pregnant women, emphasizing the need for targeted interventions.
  • Processing Methods: Demonstrated that specific processing methods like fermentation can improve nutrient quality and absorption.
  • Food Product Development: Collaborated with the Standard Organization of Nigeria on the development of Tom Brown and complementary foods, focusing on their phytochemical composition.

Recommendations:

  • Standardize nutrition research methodologies to ensure consistency and reliability.
  • Bridge the gap between researchers and policymakers to facilitate evidence-based decision-making.
  • Invest in capacity building for knowledge translation across various ministries, departments, and agencies to effectively achieve nutrition-related mandates and strategies.