Senegal Food Composition Table Available
Data Informs Food Fortification Program
03 May 2019
Senegal Photo @ Carsten ten Brink on Flickr.
A table which identifies the levels of 13 vitamin and minerals in 50 foods commonly consumed in Senegal is newly available. The food composition table, in conjunction with Household Consumption and Expenditure Surveys (HCES), can help estimate the potential nutrient contribution of food fortification programs.
While the table was created specifically for Senegal, it may be useful in other countries in West Africa if the same foods are consumed. It may also be helpful in places where Senegalese immigrants consume typical Senegalese diets.
Foods in the composition table include condiments, dairy products, grains, edible oils, groundnuts, meats, vegetables, beverages, and prepared items such as fried egg sandwiches.
For 10 foods, both fortified and non-fortified versions are available in the table. For example, 100 grams of a baguette made with unfortified wheat flour has 2.2 grams of iron and 83.75 micrograms of folate, while 100 grams of a baguette made with flour fortified with iron and folic acid per the Senegal standards has 7.45 grams of iron and 455.53 micrograms of folate.
A manuscript describing development of the food composition table was published in the March 2019 issue of the African Journal of Food, Agriculture, Nutrition and Development. Download the food composition table in Excel format here. The primary author was Young M. Yoo, who completed this work while earning a master’s degree at Rollins School of Public Health at Emory University, in Atlanta, Georgia, USA. He was supported by Reed Atkin, Principal at Double Beta Consulting in Seattle, Washington, USA, and Helena Pachón, Senior Nutrition Scientist at the Food Fortification Initiative and Research Professor at Emory University.