Project 3: Legumes in Nutrition and Health – Introduction

Under-nutrition and micronutrient deficiencies are highly prevalent in Kenya. These lead to poor mental and physical development among children, and poor health outcomes among ill persons including diabetics. Food based interventions provide a sustainable and affordable option to overcome micronutrient deficiencies. Legumes are rich in both proteins and micronutrients. The key focus area of this project will be legumes in Nutrition and Health. The project will investigate the role of legumes in optimizing the nutritional status, specifically zinc status in specific population groups in Kenya.