Catherine W Macharia-Mutie
Biographic Data
| ID | 7253585 |
|---|---|
| NAME | Catherine W Macharia-Mutie |
| GIVEN NAMES | Catherine W |
| FAMILY NAME | Macharia-Mutie |
| SIGNATURE | MACHARIA-MUTIE C W |
| AFFILIATIONS | Ministry of Education |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2011 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 0 |
Application of stable isotope dilution techniques to assess body fat and comparison with WHO BMI-for-age classification as a measure of obesity among schoolchildren in Nairobi, Kenya
Objective: WHO BMI-for-age z score (BAZ) is widely used in epidemiology, yet it does not distinguish body fat-free mass and fat mass which are better indicators of obesity and related risks. The stable isotope dilution techniques (SIDT) are gold standard methods of assessing body composition. Main objective was to assess significant differences in measurement and validity of WHO BMI-for-age classification for defining childhood obesity by compari…
Simulation of the effect of maize porridge fortified with grain amaranth or micronutrient powder containing NaFeEdta on iron intake and status in Kenyan children
Objective Simulating the probable impact of grain amaranth and highly absorbable, low-Fe micronutrient powder (MNP) on Fe status in a potential target population is an essential step in choosing and developing an appropriate actual intervention. Design We simulated the potential effect of fortifying maize porridge with grain amaranth or MNP on the prevalence of inadequate Fe intake and Fe deficiency using data from two cross-sectional surveys. In…
Sensory Acceptability and Factors Predicting the Consumption of Grain Amaranth in Kenya
This study investigated the effect of adding grain amaranth flour on sensory acceptability of maize porridge in Kenya. Factors influencing the intention of mothers to feed their children on grain amaranth were identified. A significant difference between the various porridge ratios (50:50, 70:30, and 100:0 amaranth:maize) either in unfermented or fermented form could be detected. Preference for the unfermented amaranth enriched maize porridge was…
No prominent works on this page.
Sensory Acceptability and Factors Predicting the Consumption of Grain Amaranth in Kenya
This study investigated the effect of adding grain amaranth flour on sensory acceptability of maize porridge in Kenya. Factors influencing the intention of mothers to feed their children on grain amaranth were identified. A significant difference between the various porridge ratios (50:50, 70:30, and 100:0 amaranth:maize) either in unfermented or fermented form could be detected. Preference for the unfermented amaranth enriched maize porridge was…
Simulation of the effect of maize porridge fortified with grain amaranth or micronutrient powder containing NaFeEdta on iron intake and status in Kenyan children
Objective Simulating the probable impact of grain amaranth and highly absorbable, low-Fe micronutrient powder (MNP) on Fe status in a potential target population is an essential step in choosing and developing an appropriate actual intervention. Design We simulated the potential effect of fortifying maize porridge with grain amaranth or MNP on the prevalence of inadequate Fe intake and Fe deficiency using data from two cross-sectional surveys. In…
Application of stable isotope dilution techniques to assess body fat and comparison with WHO BMI-for-age classification as a measure of obesity among schoolchildren in Nairobi, Kenya
Objective: WHO BMI-for-age z score (BAZ) is widely used in epidemiology, yet it does not distinguish body fat-free mass and fat mass which are better indicators of obesity and related risks. The stable isotope dilution techniques (SIDT) are gold standard methods of assessing body composition. Main objective was to assess significant differences in measurement and validity of WHO BMI-for-age classification for defining childhood obesity by compari…
Medicine (3 works) · Amaranth (2 works) · Biology (2 works) · Chemistry (2 works) · Food Science (2 works) · Micronutrient (2 works) · Obesity, Physical Activity, Diet (2 works) · Agriculture Sustainability and Environmental Impact (1 works) · Anemia (1 works) · Animal science (1 works)