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Nigeria is Africa's most populous nation and has such a great ethnic, cultural and religious diversity. The Nigerian paradox has continued to baffle the world because the poverty level in the country contradicts the country's immense wealth as over 70 per cent of the population wallow in absolute poverty with no food, clothing or shelter (Obayelu and Ogunlade, 2006). The general picture, however, is of a country struck by poverty, maladministration and increasing internal conflicts. Poverty is painful. The poor suffers physical, emotional and moral pains (Deepa et al, 2000). The poor lives without fundamental freedoms of action and choice that the better-off takes for granted (Sen, 1999). Poor people often lack adequate food and shelter, education and suffer health deprivations that keep them from leading the kind of life that everyone values. They also face extreme vulnerability of ill-health economic dislocation and natural disasters and they are often exposed to ill-treatment by institutions of the State and Society and are powerless to influence key decisions affecting their lives. According to This Day (2007), above one million eight hundred thousand Nigerians stood up against poverty as part of a global call. A record 38 million people world-wide observed the anti-poverty call, eclipsing the 23.5 million figures for 2006.

In drei Teilen wird die Bedeutung des AKP-EG-Zuckerabkommens diskutiert. Der erste Teil befaßt sich mit der Zuckerpolitik im Rahmen der internationalen Arbeitsteilung. In Teil zwei wird nach den Mechanismen und der Arbeitsweise zur Erfüllung des Abkommens gefragt. Teil drei gilt der Analyse und Bewertung des Abkommens im Rahmen von AKP-Außenhandel und -Entwicklung. Die Bewertung liefert Gründe für eine Beurteilung als neokoloniale Maßnahme im EG-Interesse. Das Abkommen, ursprünglich eine Panikreaktion der EG auf eine Knappheitssituation, hat den AKP-Staaten keinen Nutzen bei Preisstabilisierung und Terms of Trade gebracht. (DÜI-Wsl)

Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, &beta ; -glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world&rsquo ; s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world's ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

Nigeria is Africa's most populous nation and has such a great ethnic, cultural and religious diversity.The Nigerian paradox has continued to baffle the world because the poverty level in the countrycontradicts the country's immense wealth as over 70 per cent of the population wallow in absolutepoverty with no food, clothing or shelter (Obayelu and Ogunlade, 2006). The general picture, however,is of a country struck by poverty, maladministration and increasing internal conflicts. Poverty is painful.The poor suffers physical, emotional and moral pains (Deepa et al, 2000). The poor lives withoutfundamental freedoms of action and choice that the better-off takes for granted (Sen, 1999). Poorpeople often lack adequate food and shelter, education and suffer health deprivations that keep themfrom leading the kind of life that everyone values. They also face extreme vulnerability of ill-healtheconomic dislocation and natural disasters and they are often exposed to ill-treatment by institutions ofthe State and Society and are powerless to influence key decisions affecting their lives. According toThis Day (2007), above one million eight hundred thousand Nigerians stood up against poverty as partof a global call. A record 38 million people world-wide observed the anti-poverty call, eclipsing the 23.5million figures for 2006.

Objectifs: Le présent travail vise à étudier la dénutrition et l'anémie chez les enfants de moins de 5 ans reçus en consultation et/ou hospitalisés au service de pédiatrie de l'Hôpital de Zone Abomey-Calavi / So-Ava dans le Département de l'Atlantique au Sud du BéninMéthodes et Résultats: L'étude est portée sur 301 enfants reçus en consultation et/ou hospitalisés et leurs mères sont soumises à un questionnaire élaboré à cet effet. Les indices anthropométriques ont été calculés à l'aide du logiciel WHO Anthro® (Version 3.2.2). Les données biologiques ont été collectées dans les dossiers des enfants. 25,25% des enfants étaient émaciés, 24,25% accusaient un retard de croissance et 31,89% présentaient une insuffisance pondérale. Par ailleurs, 56,48% des enfants souffraient de l'anémie. Parmi ceuxci, 30% présentaient une anémie sévère, 13,53% une anémie modérée et 56,47% une anémie légère. 58,83% des enfants ont une anémie normochrome et 72,94% ont une anémie microcytaire. La cause principale de l'anémie identifiée est la carence en fer due à un apport insuffisant en fer et/ou une perte de fer par l'organisme causée par les infections parasitaires (paludisme, les vers intestinaux) et bactériennes.Conclusion et Applications des résultats: Il ressort de cette étude, que la dénutrition (sous ses différentes formes) et l'anémie nutritionnelle demeurent un problème de santé publique au sein de la population infantile de la Commune d'Abomey-Calavi. Il est alors nécessaire de renforcer les séances de sensibilisation et une éducation nutritionnelle de la population sur les bonnes habitudes alimentaires et hygiéniques. Une politique en faveur de la supplémentation en fer, du contrôle de paludisme et du déparasitage systématique des enfants permettrait de réduire l'incidence de l'anémie.Mots clés: Bénin, état nutritionnel, anémie nutritionnelle, carence en fer, éducation nutritionnelleEnglish Title: Anemia in children under 5 received in consultation at the pediatric ward of Abomey-Calavi / So-Ava Zone Hospital (Southern Benin)English AbstractObjectives: The present work aims at studying malnutrition and anemia in children under 5 years of age received in consultation and / or hospitalized at the pediatric ward of Abomey-Calavi / So-Ava Zone Hospital in the Department of the Atlantic in southern Benin.Methods and Results: The study is carried out on 301 children received in consultation and / or hospitalized and their mothers are subjected to a questionnaire elaborated for this purpose. Anthropometric indices were calculated using the WHO Anthro® software. Biological data were collected from the children's files. 25.25% of the children were emaciated, 24.25% were stunted and 31.89% were underweight. In addition, 56.48% of children suffered from anemia. Of these, 30% had severe anemia, 13.53% had moderate anemia, and 56.47% had mild anemia. 58.83% of children have normochromic anemia and 72.94% have microcytic anemia. The main cause of the identified anemia is iron deficiency due to an insufficient dietary intake of iron and / or a loss of iron by the body caused by parasitic infections (malaria, intestinal worms) and bacterial infections.Conclusion and Applications of the results: It emerges from this study that malnutrition (in its various forms) and nutritional anemia remain a public health problem among the child population of the Commune of Abomey-Calavi. It is then necessary to reinforce the sensitization sessions and a nutritional education of the population on the good habits of food and hygienic. A policy favoring iron supplementation, and malaria control and deworming reduction systematic reduction of children would reduce the incidence of anemiaKeywords: Benin, nutritional status, nutritional anemia, iron deficiency, nutritional education