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Brief summary describing the background
and objectives of the trial
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.Malnutrition, particularly anemia caused by iron deficiency, is a significant public health issue in developing regions such as the Wa Municipality of Ghana. Anemia can lead to severe health problems, including impaired cognitive development, decreased immunity, and reduced physical capacity, making it crucial to address this issue for improving children's overall health, educational performance, and future productivity (World Health Organization, 2015).
Even though iron deficiency is not the only cause of anemia, iron is essential for the production of hemoglobin, which is responsible for transporting oxygen throughout the body. Inadequate iron intake leads to iron deficiency anemia, characterized by low hemoglobin levels (Akowuah et al., 2022). Foods rich in iron, particularly bioavailable sources like meat, poultry, and fish, are often scarce or unaffordable for many families in resource poor settings like the Wa Municipality, necessitating cost-effective and culturally acceptable ways to enhance iron intake.
Eggs are highly nutritious, rich in proteins, vitamins, and minerals, including iron, and are relatively affordable and accessible (Campbell et al., 2018). They provide a bioavailable source of iron, better absorbed by the body compared to plant-based iron sources (Hurrell & Egli, 2010). Additionally, eggs contain other nutrients that support overall growth and development, making them an ideal food for improving children's nutritional status. Also, Tom Brown, a traditional Ghanaian porridge made from roasted maize or other grains, is commonly consumed as a breakfast food or weaning food for young children. While valued for its energy content, Tom Brown often lacks essential micronutrients (Nkegbe et al., 2013). Fortifying Tom Brown with nutrient-dense foods like eggs can enhance its nutritional value and address specific deficiencies prevalent among school-aged children in the region. Thus, fortifying Tom Brown with eggs presents a practical and sustainable intervention to improve hemoglobin and iron levels among school-aged children. This approach leverages locally available resources and traditional dietary practices to deliver enhanced nutrition. Previous studies have shown that food fortification strategies can effectively improve micronutrient status and overall health outcomes in children (Mannar & Gallego, 2020). The proposed intervention involves adding egg powder to the Tom Brown meal consumed by school-aged children, aiming to provide a more balanced and nutrient-rich diet.
Thus, the working hypothesis of this study is that regular consumption of egg-fortified Tom Brown will lead to significant improvements in hemoglobin and serum iron levels among school-aged children in the Wa Municipality. Enhanced iron intake through the fortified meal could reduce the prevalence of iron deficiency anemia, contributing to better health, cognitive function, and academic performance (Allen et al., 2006).
The working objectives of the study include to:
1. determine the nutritional composition and acceptability of egg powder-fortified Tom Brown among school aged children in wa Municipality
2. asses the predictors of anaemia and iron status among school age children in the Wa Municipality
3. assess the impact of egg powder–fortified Tom Brown meal consumption on haemoglobin Serum ferritin, C-reactive protein, IQ and academic performance among school aged children in the Wa Municipality
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