Contribution of street foods to the dietary needs of street food vendors in Kampala, Jinja and Masaka districts, Uganda

Abstract

OBJECTIVES: To assess the contribution of street foods to the energy and nutrient needs of street food vendors. DESIGN: A cross-sectional descriptive study was conducted. Food intake for the street food vendors was measured using the 24 h recall method and a semi-quantitative FFQ with emphasis on the source of all foods consumed. SETTING: Kampala, Jinja and Masaka districts, Uganda. SUBJECTS: The study included 225 street food vendors trading in prepared cooked foods. RESULTS: The majority of vendors (87·6 %) were women with age range of 21-50 years. Traditional dishes were the most commonly prepared foods and classified into main meals, sauces, vegetables and snacks. The food groups consumed most commonly by street food vendors fall under energy-giving and body-building foods (0·26 (sd 0·81)). The mean daily intake of energy from street foods varied between 22·4 % and 25·6 % (2412 kJ). Carbohydrates contributed the highest proportion of energy (70·1 % to 93·4 %), followed by protein (38·6 % to 44·9 %) and fat (21·9 % to 26·3 %). Street food vendors obtained 24·0 % to 32·5 % of their RDA for Ca from street vended foods, with the lowest intake in Jinja (11·2 % to 23·9 %, P < 0·05). Niacin and thiamin intakes from street foods were respectively above 74 % and 150 % of the RDA. The contribution of street foods to the RDA for Zn ranged from 81·9 % to 190·9 %, and from 3·5 % to 4·9 % for retinol. Fe intake from street vended foods was 40·9 % to 49·7 % of the RDA. CONCLUSIONS: Street foods contribute to sources of dietary energy and other nutrients among street food vendors in Uganda.