Dr Judith Okoth

Lecturer in Nutrition and Food System

Biography

Background

Judith is a lecturer, registered nutritionist, researcher and food scientist.  She taught courses in Food Science and Nutrition for over sixteen years at Jomo Kenyatta University of Agriculture and Technology in Kenya. During this time she mentored both undergraduate and postgraduate students.

She has also worked in the food industry in Kenya. Her research has been in the areas of Food and Nutrition Security, Maternal and Child Nutrition and Health, Food Product Development and Community Nutrition and Health. Since 2017, Judith has been a team member in “Strengthening the Kenya National Food Fortification Programme to improve the health and nutrition status of poor and vulnerable groups” in Kenya. She has  also been working on up scaling the production of nutrient dense Amaranth –sorghum grains product to enhance the nutrition status of under 5 year olds in Kenya” a product she developed during her PhD studies. She is a  member of the technical team that  is the developing the Kenya Nutrient Profile Model from which a standard will be  developed to guide the Food Industry with an objective of reducing the consumption of excess sugars, total  and saturated fat and sodium in the Kenyan population.

Other national tasks she has   participated in are updating the Kenya Food composition table and developing the national training manual on flour fortification in 2018. Judith was a member of the technical team that developed the Kenya Agri-Nutrition Implementation Strategy 2020 – 2025.

Qualifications

PhD:  Foods, Nutrition and Dietetics, Kenyatta University, Kenya

Masters:  Food Science and Technology, Jomo Kenyatta University of Agriculture and

                Technology (JKUAT), Kenya

Bachelors:  Food Science and Postharvest Technology, JKUAT, Kenya

Responsibilities & affiliations

  • Registered nutritionist with the Kenya Nutritionists and Dieticians institute (KNDI) and a Faculty member.
  • Member of The Kenya Institute of Food Science and Technology (KIFST)

  1. Kiio, J., Ochola, S., Nduati, R., Kuria, E.,  Mathenge, S. and   Okoth, J. (2022).

Bioequivalence of micronutrient powders to Corn-soy Blend on serum zinc concentration of children (6–36 months) with Moderate Acute Malnutrition in Thika urban slums, Kenya: A cluster-randomized controlled trial. PLoS ONE 17(9): e0274870. https://doi.org/10.1371/journal.pone.0274870.

 

  1. Maina, S.,  Wakhu-Wamunga, F.  and Okoth, J. (2022).  Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old From Busia County Kenya. Journal of Food and Nutrition Sciences. Vol. 10, No. 3, 2022, pp. 53-61. doi: 10.11648/j.jfns.20221003.

 

  1. Agengo, F. B., Onyango, A. N., Serrem, C. A., and Okoth, J. K. (2022). Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum-wheat buns. Food Science & Nutrition, 10, 1820–1829. https://doi.org/10.1002/fsn3.2798.

 

  1. Issa Y. J., Onyango, A., Makokha, O. A and   Okoth, J. (2021). Nutrients Content and Antioxidant Potential of Selected Traditional Vegetables Grown in Malawi," Journal of Agricultural Studies, Vol. 9, No. 2 ISSN2166-0379. doi:10.5296/jas.v9i2.18424

 

  1. Mwai, J. M., Oketch, F. A., Sila, D. N., Kiage, B. N., Abuga, D., Kamathi, J.M., Njogu, C., Okoth, J., Kahenya, P., Masanta, G. and Lawrence, L. (2021). Compliance of Maize Meal to Food Safety and Food Fortification Standards at Market Level in Kenya. Journal of Agriculture, Science and Technology, 20(3).

 

  1. Okoth, J. (2020). Impact of an Amaranth-Sorghum Grains Product on Nutrient Intake of Children Aged 6- 23 Months in Kiandutu Slums, Thika, Kenya. Journal of Food and Nutritional Sciences Research (J. Food Nutr. Sci. Res.); Vol 2, Issue 1, https://doi.org/10.37512/700

 

  1. Otieno, G., Recha, T.  and Okoth, J.K. (2020). Enhancing access to genetic resources for climate change adaptation: A nutritional analysis of selected best-performing varieties of beans, finger millet and sorghum in Kenya, Tanzania and Uganda. Rome (Italy): The Alliance of Bioversity International and CIAT 31 p. ISBN: 978-92-9255-190-2

 

  1. Tsehayneh G. Y., Makokha, A. O.,   Okoth, J.K. and Mesfin W. Tenagashaw, M.W. (2020). “Nutritional, Biochemical and Haematological Indices of White Albino Rats Fed Complementary Diets Developed from Selected Cereals and Legumes”, Current Nutrition & Food Science 16: 1. Bentham Science Publisher. Print ISSN. 1573-4013. Online ISSN 2212-3881 https://doi.org/10.2174/1573401316999200911143035

 

  1. Mihafu, D. F., Kiage, N.B., Nyerere, A.K., and Okoth, J. K. (2020). Effect of chia seeds (Salvia hispanica) on postprandial glycaemia, body weight and hematological parameters in rats fed a high fat and fructose diet. Int. J. Biol. Chem. Sci. 14(5): 1752-1762. ISSN 1997-342X (Online), ISSN 1991-8631 (Print). Available online at http://www.ifgdg.org

 

  1. Tsehayneh G. Y., Makokha,O. A., Okoth, J. K. and Tenagashaw, W. M. (2020). Developing and Nutritional Quality Evaluation of Complementary Diets Produced from Selected Cereals and Legumes Cultivated in Gondar province, Ethiopia. Current Research in Nutrition and Food Science. ISSN: 2347-467X, Vol. 08, No. (1) 2020, Pg. 291-302. www.foodandnutritionjournal.org.

 

  1. Maya, A. L., Kyallo, F., Okoth, J. K., Kahenya, P., Makokha, A., Sila, D. and Mwai, J. (2020). Food Fortification: The Level of Awareness among Kenyan Consumers. Journal of Nutrition and Metabolism. https://doi.org/10.1155/2020/8486129

 

  1. Agengo, F. B., Onyango, N. A., Serrem, A. C. and Okoth, J. (2020). Efficacy of compositing with snail meat powder on protein nutritional quality of sorghum–wheat buns using a rat bioassay. Wiley Online Library.  DOI 10.1002/jsfa.10324

 

  1. Issa Y. J., Onyango, A., Makokha, O. A and   Okoth, J. (2020). Effect of Boiling and Wet Frying on Nutritional and Antinutrients Content of Traditional Vegetables Commonly Consumed in Malawi. Journal of Food Research; Vol. 9, No. 1; Canadian Center of Science and Education ISSN 1927-0887   E-ISSN 1927-0895

 

  1. Gichau, A.W., Okoth, J.K., Makokha, A,, Wanjala, G.W. (2019). Use of Peroxide Value and Moisture Content as a Measure of Quality for Amaranth-Sorghum Grains Based Complementary Food. Nutr Food Technol Open Access 5(2): dx.doi.org/10.16966/2470-6086.162

 

  1. Gichau, W. A., Okoth, J.K   and Makokha, A (2019). Moisture sorption isotherm and shelf life prediction of complementary food based on amaranth–sorghum grains. Journal of Food Science andTechnology, 1-9.ISSN0022-1155DOI10.1007/s13197-019-04129-2 http://link.springer.com/article/10.1007/s13197-019-04129-2.

 

  1. Mihafu, M. F., Kiage, N.B., Okoth, J. K. and  Nyerere, A. K. (2019). Nutritional Composition and Qualitative Phytochemical Analysis of Chia Seeds (Salvia hispanica L) Grown in East Africa. Current Nutrition and Food Science 15. DOI: 10.2174/1573401315666191125105433

 

  1. Agengo, F. B., Onyango, N.A., Serrem, A. C and Okoth, J. (2019). Effect of Fortification with Snail Meat Powder on Physicochemical Properties and Shelf-life of Sorghum-Wheat Buns. Current Nutrition and Food Science. DOI: 10.2174/1573401315666190719162012.

 

  1. Khamila S., Ndaka, D. S., A. Makokha, A., Kyallo, F., Kinyanjui, P.K., Kanensi, O.J  and Mwai, J. (2019). Status of commercial maize milling industry and flour fortification in Kenya. African Journal of Food Science. ISSN: 341996-0794 DOI: 10.5897/AJFS2018.1782. Vol. 13(3) pp. 65-82.

 

  1. Le,T., Yu,K.,  Shetty,M., Ahmed, I., Fang,Y., Karmali,N., Liu,W., Onyango, A., Kanyamala, M.,J Okoth, J. and   Hekmat. (2019). From Benchside to Community Research: Development of Affordable and Accessible Probiotic Foods in East Africa. Western University Scholarship@Western. https://ir.lib.uwo.ca/whebussoc

 

  1. Okoth, J. K, Ochola, S. A., Gikonyo, N. K. and Makokha, A. O. (2017). Efficacy of amaranth sorghum grains porridge in rehabilitating moderately acute malnourished children in a low-resource setting in Kenya: A randomized controlled trial. Journal of Integrative Food, Nutrition and Metabolism.

 

  1. Mmari, W. M., Kinyuru, N. J., Laswai, S. H., and Okoth, K. J. (2017). Traditions, beliefs and indigenous technologies in connection with the edible longhorn grasshopper Ruspolia differens (Serville 1838) in Tanzania. Journal of Ethnobiology and Ethnomedicine. BioMed Central ISSN: 1746-4269 (Online). DOI 10.1186/s13002-017-0191-6.

 

  1. Ayite, G. B., Mokua, K. B. and Okoth, J. K. (2016). Effect of soaking and germinating techniques on the macronutrient content of Hyptis spicigera Lamiaceae seeds in Morobo County, South Sudan.  Sky Journal of Food Science 5(3), 019-023.

 

  1. Okoth, J. K., Ochola, S. A., Gikonyo, N. K. B and Makokha, A. O. (2016). Development of a nutrient-dense complementary food using amaranth-sorghum grains. Food Science & Nutrition. doi: 10.1002/fsn3.367.

 

  1. Okoth, J. K. (2014). Development and Utilization of Amaranth-sorghum Grains Product to Enhance the Nutritional Status of Moderately Malnourished Children in Thika District (Doctoral dissertation, Kenyatta University).

 

  1. Okoth. J. K., Ochola, S. A., Gikonyo, N. K.,  and Makokha, A. O.  (2013). Effect of steeping and germination on the diastatic activity and sugar content in amaranth grains and viscosity of porridge. Journal of Agriculture and Food Technology 1: 101-105.

 

  1. Okoth, J. K., Ochola, S. A., Gikonyo, N. K. and  Makokha, A. O. (2011). Optimization of the period of steeping and germination for amaranth grain. Journal of Agriculture and Food Technology 3: 1-7.

  • Currently contributing to the development of the Kenya Nutrient Profile Model

 

  • Contributed to the development of the Kenya Agri-Nutrition Implementation Strategy 2020 – 2025

 

  • Contributed to the writing of the national training manual on flour fortification 2018.

 

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