Groundbreaking initiatives & innovations
Creative Works by Motunrayo Funke Olumakaiye
Development of Nutrition Mobile App for Adolescent Girls
Designed SAGIN; A nutrition-focused mobile application tailored to the unique needs and preferences of adolescent girls. The app serves as a comprehensive resource for nutrition education, meal planning, and behavior change support.
Key Features
- Personalized Meal Planning: Includes customizable meal plans, recipe suggestions, and grocery lists tailored to individual preferences, dietary requirements, and cultural preferences, promoting healthy eating habits and food enjoyment.
- Interactive Learning Tools: Offers interactive contents to promote nutrition literacy and empower adolescent girls to make informed dietary choices.
Soy Cookie Development
Created a soy cookie by blending soy flour with all-purpose flour, aimed at enhancing nutritional content. This innovation is particularly beneficial in addressing issues related to micronutrient deficiency and protein-energy malnutrition.
Key Features
- Enhanced Nutritional Profile: The incorporation of soy flour boosts the protein content and provides essential micronutrients, making the cookie a wholesome snack option.
- Targeted Health Benefits: Designed to address specific nutritional deficiencies commonly observed in populations experiencing malnutrition, offering a convenient and palatable solution.
Beniseed Cookie Development
Formulated a beniseed cookie by blending beniseed (sesame seed) with plain flour, aiming to enhance its nutritional value. This innovation is tailored to address issues related to micronutrient deficiency and protein-energy malnutrition.
Key Features
- Nutrient-Rich Ingredients: Incorporates beniseed, a nutrient-dense seed rich in protein, healthy fats, and essential vitamins and minerals, contributing to the overall nutritional profile of the cookie.
- Functional Food Solution: Provides a convenient and accessible way to incorporate essential nutrients into the diet, particularly beneficial for populations at risk of malnutrition.
Weekly Menu Development for Iron-Deficient Women
Developed a comprehensive weekly menu specifically tailored to meet the dietary needs of iron-deficient women of reproductive age. This initiative was part of Clinical Randomized Trial Intervention research focused on enhancing iron bioavailability from iron-fortified bouillon cubes.
Key Features
- Customized Nutrition Planning: Designed a balanced and varied menu incorporating iron-rich foods and optimizing nutrient bio-availability to support improved iron status in target populations.
- Evidence-Based Approach: Informed by scientific research and clinical trials, the menu is evidence-based and aimed at achieving measurable improvements in iron status among women of reproductive age.
Development of Food Albums for Pictorial Food Choices Questionnaire
Created food albums as visual aids for a Pictorial Food Choices Questionnaire, facilitating accurate dietary assessment and enhancing participant engagement. The albums feature a diverse range of food images representing various food groups and portion sizes.
Key Features
- Visual Representation: Provides participants with a visual reference to accurately recall and report their dietary intake, minimizing errors and improving the reliability of dietary assessment data.