Africa Genesis Foundation

Meet Advisory Director

Advisory Director - SAMUEL KIMANI

My name is Samuel Kabuu Kimani, and I am 24 years old. I am an Advisory Director with the Africa Genesis Foundation. I am interested in nutrition, hoping others will benefit from my expertise and experience. As a youthful, passionate nutritionist, I have a great desire to work tirelessly with other professionals in the field of health to help manage, if not to curb, preventable mortality and morbidity caused by poor nutrition. I am willing to travel any part of the globe to serve the world-wide community. 


I gained my knowledge and acquired skills through a four-year program at Jomo Kenyatta University and hold a Bachelor of Science in Human Nutrition and Dietetics. 


Regarding computer technology, I can skilled in MS Word, Excel, PowerPoint, internet, and email, and efficient in using nutrition computer packages including WHO Anthroplus, Ena, and Nutri-survey. Also, I am comfortable posting social media, such as Facebook and Twitter. 


As for multilingual skills, I speak fluent in English, Kiswahili, Kikuyu, and Kimeru. I have travelled to Nanyuki, Isiolo, Meru, Kiambu, Nyeri, Karatina, Naivasha, Nyahururu, and Nairobi, Kenya. I am happy to start my internship with AGF as from Jan 2015. 

MEAL PLAN – Analysis of St. Mary’s Nutrition Program


INTRODUCTION

A meal plan is a guide to helps a person plan daily meals and snacks. A meal plan allows a person to eat food they enjoy and provides a good balance of nutrients for good health. Toddlers and school children are in a critical developmental stage, whereby they need adequate and quality foods which cater both for development and growth. When good, nutritious foods are inadequate for a prolonged period of time in the child’s diet, deficiency diseases emerges, growth retardation occurs, learning abilities are decreased, and a child may suffer from chronic illnesses later in life. Therefore, children should be given diets which meet their growth and developmental needs and for general body maintenance.


FOOD VARIETIES

Children should eat a wide variety of healthy fresh foods from the various food groups in order to get the best possible nutrition for growth, development, and learning. Each food group provides different nutrients and; thus, the need to eat a wide range of foods from across all the food groups. Children living with HIV/AIDS have an increased need for energy (25% of total energy requirement per day) and nutrients in order to maintain a good nutritional, health status. People living in malaria prone areas need to eat diet high in iron to prevent iron deficiency that usually can occur after episodes of frequent malaria infestation. Girls in puberty stage and adolescence have an increased need for iron to cater for the loss that can occur due to commencement of menstrual cycle and; thus, their diet should be rich in iron or/and foods that promote iron absorption, especially citrus fruits and animal sources of protein.


ANALYSIS

After analyzing the meals served to primary school children on a monthly basis, based on food items generally supplied to children, the following are noted areas of concern:


1) The diet lacks variety in food groups:

  A) Carbohydrates: Maize and rice are the sole source.

  B) Protein: Fish is the sole source of animal protein.

2) Milk and Dairy Products: Goat’s milk is the source for and     served to the children.

3) Vegetables and Fruits: Difficult assess the adequacy since   no record existed of the amounts and types purchased.

4) Legumes Group: Is limited to green grams and beans only.

5) Tubers: Root and stem tubers were missing from the diet.


RECOMMENDATIONS

  1. Increase diversity of foods given, including wide variety and range among the food groups in order to achieve maximum good nutritional, health status:
    1. Tubers should be added in the diet, e.g., sweet potatoes, potatoes, yams, arrow root, cassava, or other tubers locally available.
    2. The girls need more iron rich food sources, especially from animal sources such as eggs, liver, and beef.
    3. Dairy and milk products should be increased in the children’s diet to boost calcium levels, e.g., milk, cheese, and yogurt.
    4. Increase iron-rich foods in the diet, possibly establish a poultry farming to produce meat and eggs as alternative protein sources.
    5. Fruits and vegetables consumed should be of a wider range of variety, especially citrus fruits and green, leafy vegetables.

Wirute Guthoma 

(Teach Yourself to Learn)

 

Kikuyu Tale 

By Samuel Kimani

 

Once upon a time, a woman prepared a very tasty porridge, and as she didn’t love her husband much, she decided not to give him any. Because she feared being found out and, subsequently, beaten, she thought of a way to deceive him. The woman decided that she would tell her husband that the porridge boiled over while cooking because she knew that men never drink porridge that has spilled over the pot.

 

When he returned home with the animals after a long day of herding, her husband was thirsty and asked his wife to serve him porridge. She replied, “You tell me to give you porridge, but the fact is, that the porridge boiled over, and you men never drink porridge that has boiled over the cooking pot.” The husband said that it was okay.

 

When the evening came, the husband went visiting, looking very sad because he was still very thirsty. When the other men saw him, they asked the husband, “What is the matter that you are so sad?” The husband told them that his wife did not give him any porridge because she had boiled over while cooking. Immediately, the men told the husband that his wife lied, and they advised him to go home and tell his wife thus: “No woman should ever drink milk until the calf has grown its upper teeth.”

 

When he returned home, the husband told his wife the same, and they remained for a long time in this state – the woman drinking her porridge alone, and the husband taking the milk. But finally, the woman realized that the calf will never grow its upper teeth.

 

The wife went to consult with other women, who they told her that her husband lied to her. Cows never grow upper teeth. All at once, the wife realized that her husband was retaliating because she denied him porridge. She went home and prepared the very best porridge ever and served her husband.

 

MORAL

 

The moral of the story is generosity. The wife was selfish and decided not to share the nice porridge she had prepared with her husband. Tit-for-tat has no bitterness.

 


DAILY MEAL PLAN

Below is the meal plan composed for the girls in primary school age, including HIV+ girls. For the purpose of this meal plan, a cup is equivalent to 250 mls in quantity.


Monday

Meals

Quantity

breakfast

 

 

 

snack

 

 

lunch

 

 

 

snack

 

supper

 

 

 

bed time snack

Milk (cow’s milk)

Bread slices

Butter/margarine

 

Yogurt

Pawpaw

 

Rice

Beans

Vegetables

 

Ripe bananas

 

Ugali

Fish

Vegetables

 

Orange

1 cup

2

2 teaspoon

 

200 ml

Medium slice

 

1 cup(250 ml)

½ cup

1 cup

 

2

 

1 cup

 

1 cup

 

1 medium size

Tuesday

 

Meal

Quantity

breakfast

 

 

 

 

 

snack

 

lunch

 

 

 

snack

 

supper

 

 

 

 

bed time snack

Porridge (millet, finger millet,  or sorghum)

Boiled egg

Bread

 

 

Fruit juice

 

Ugali

Liver

Vegetables (spinach, sukumawiki)

 

Yoghurt

 

Rice

Green grams

Vegetables

 

 

Bananas

 

1 cup

 

1

2 slices

 

 

200 mls

 

1 cup

6 pieces

1 cup

 

200 ml

 

200 ml

½ cup

1 cup

 

 

2

Wednesday

Meal

Quantity

breakfast

 

 

 

snack

 

 

lunch

 

 

snack

 

 

 

supper

 

 

bedtime snack

Tea

Bread

Butter

 

Yoghurt

 

Rice

Vegetables

Beans

 

Watermelon

Orange

 

Chapati

Beef

Vegetables

 

Orange

1 cup

3 slice

1 teaspoon

 

200 mls

 

1 cup

1 cup

½ cup

 

1 slice

1 medium size

 

1 ½

6 medium pieces

1 cup

 

1

Thursday

Meal

Quantity

breakfast

 

 

 

snack

 

 

lunch

 

 

snack

 

 

 

supper

 

 

 

bedtime snack

 

Porridge (millet, sorghum)

Margarine

Boiled egg

 

Fruit salad

 

Githeri (beans & maize)

Vegetables

Potatoes

 

Orange

 

 

Ugali

Fish

Vegetables

Avocado

 

Ripe bananas

 

1 cup

1 teaspoon

1

 

200 ml bowl

 

1 cup

1 cup

½ cup

 

1

 

 

1 cup

6 pieces

1 cup

1 slice

 

 

2

Friday

Meal

Quantity

breakfast

 

 

 

snack

 

lunch

 

 

snack

 

supper

 

 

 

bed time snack

Milk

Butter/margarine

Bread

 

Passion juice

 

Matoke (cooked bananas)

Vegetables

 

Watermelon

 

Ugali

Beef

Vegetables

 

Ripe bananas

 

250 mls

1 teaspoon

2 slices

 

200 mls

 

1 ½ cup

1 cup

 

1 slice

 

1 cup

6 pieces

1 cup

 

2

Saturday

Meal

Quantity

Breakfast

 

 

 

snack

 

lunch

 

 

 

snack

 

 

supper

 

 

 

Bed time snack

Porridge (millet, sorghum)

Bread

Peanut butter

 

Fruit salad

 

Chapati

Beans

Vegetables

 

Apple

 

Rice

Vegetables

Potatoes

Green grams

 

Passion fruit

 

 

1 cup

2 slices

1 teaspoon

 

200 mls bowl

 

1 ½

½ cup

1 cup

 

1 medium size

 

1 cup

1 cup

½ cup

½ cup

 

2

 

Sunday

Meal

Quantity

breakfast

 

 

 

snack

 

lunch

 

 

 

 

snack

 

 

supper

 

 

bedtime snack

Milk

Butter/margarine

Bread

 

Ripe Bananas

 

Rice

Vegetables

Green grams

avocado

 

Yogurt

 

Ugali

Fish

Vegetables

 

Fruit salad

250 mls

1 teaspoon

2 slices

 

2

 

 

1 cup

1 cup

½ cup

slice

 

200ml

 

1 cup

6 pieces

1 cup

 

200 mls bowl

 

 

REFERENCES

Bobroff, Linda B. Healthy Meal Plans.