Effects of Egg-fortified Tom Brown Meal consumption on Haemoglobin and Iron level among School-aged Children in the Wa Municipality.

The trial is a study which seeks to assess the effects of Egg-fortified Tom Brown Meal consumption on Haemoglobin and Iron level among School-aged Children in the Wa Municipality. The meal will be provided for the study participants for 24 weeks and then its impact on the parameters will be assess by comparing measurements before and after the intervention. The study will have both intervention and control groups for comparison. The study is an RCT and the sample size is 68 pupils in each arm of the study.

Status

Active, not recruiting

Phases

Phase 1

Study type

Interventional

Source

PACTR

Registry ID

PACTR202408897182810

Enrollment

136

Registered

2024-08-08

Start date

2024-05-01

Completion date

Unknown

Last updated

2026-09-14

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Nutritional, Metabolic, Endocrine

Interventions

Egg powder fortified Tom brown meal consumption

Non egg powder fortified Tom brown meal consumption

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Male and female school children aging between 5 to 12 years old with regular school attendance will be allowed to participate in the study.

Exclusion criteria

Exclusion criteria: Participants older than 12 years and those less than 5 years will be excluded from the study. Pupils within the qualified age bracket with irregular school attendance shall be excluded from the study. Again, school children who are within the age group but do not show sign of anaemia or are not mildly anaemic will be excluded from the study.

Design outcomes

Primary

Measure	Time frame
The primary outcome of the intervention is the effect it will have on the Hb levels of the study participants in the intervention group. Hb level of 11.5 or below before the intevention is described as Anemic, between 12.0 to 13.0 is described as at risk and Hb above 13 is considered normal in this study. The primary outcome is therefore to assess the impact of the breakfast meal on the Hb among the intervention group members.	—

Measure

Time frame

The primary outcome of the intervention is the effect it will have on the Hb levels of the study participants in the intervention group. Hb level of 11.5 or below before the intevention is described as Anemic, between 12.0 to 13.0 is described as at risk and Hb above 13 is considered normal in this study. The primary outcome is therefore to assess the impact of the breakfast meal on the Hb among the intervention group members.

—

Secondary

Measure	Time frame
The secondary outcomes of the study are its impact on serum ferritin level of participants in the intervention group. The objective is to find out if the intervention is able to improve serum ferritin levels of study participants who have low serum ferritin levels before the intervention to normal levels of 15-150 ng/mL per their age 5-12 years.	—

Countries

Ghana

Contacts

Public ContactIsaac Amoah

supervisor

isaacamoah458@gmail.com+233249183185

Outcome results

None listed

Source: PACTR (via WHO ICTRP) · Data processed: Sep 19, 2026