Feeding practices and nutritional status of children (aged 0 to 3 years) in two clinics in the Moretele district

Please read the abstract in the section 00front of this documentDissertation (M Dietetics)--University of Pretoria, 1999.Human Nutritionunrestricte

Design of an educational framework in introducing an unknown food crop into a farm worker community for ensuring food security

This study aims to design an educational framework based on the utilization cycle as a food-based strategy, integrating both agricultural and nutritional components, and also to empower people to improve their food security by introducing an unknown food crop into a specific community based on an in-depth understanding of current practices using known food crops. It was carried out in a rural farm-worker community in the Free State Province of South Africa. An educational framework was designed to guide the nutrition intervention strategy. This strategy was based on information gathered on the utilization of spinach (known crop) and was then applied to design a training manual for the intervention using an unknown crop (orange-fleshed sweet potato) in collaboration with agricultural extension officers. The community was explored at grass-roots level, and the current utilization patterns of spinach were observed. Behaviours, habits and drivers behind utilization was identified and combined with theory to design the educational framework for a food-based intervention. The framework was tested and refined by exposing agricultural officers to it. The design of the strategy is a problem-solution approach, which consists of 4 phases: (1) addressing shortcomings of current diet - not providing the minimum daily requirements for various vitamins and minerals as per the findings of the NFCS, (2) addressing the main underlying causes - which are low consumption of fruits and vegetables, and low dietary diversity, (3) proposed changes – inclusion of OFSP in their diets to not only increase dietary diversity but to also improve the status of vitamin A, and (4) desired outcome – optimal utilization of OFSP through home garden cultivation. By observing the current strategies applied to the utilization of food crops, a framework was designed suitable to the unique local situation of a community to ensure maximum acceptance and application of unknown food crops. By involving agricultural extension officers in the process, the strategy was refined to be used by trainers in any rural community to implement introduction of new food crops to support the community in utilizing the new food crop and to ultimately improve dietary diversity.The authors would like to acknowledge the May and Stanley Smith Charitable Trust for funding this research. We also acknowledge Dr. Ciska Green (decd.), Hope Matla and Irene Moopa who conducted parts of the study.http://www.academicjournals.org/AJARam201

Quantitative descriptive sensory analysis of five different cultivars of sweet potato to determine sensory and textural profiles

A trained sensory panel was used to establish terminology for describing the sensory attributes of different cultivars orange-fleshed sweet potato (OFSP) and white-fleshed sweet potato (WFSP). Quantitative descriptive analysis was applied to evaluate the samples in terms of the aroma, texture, flavor and aftertaste attributes. Thirteen attributes were identified. Principal component analysis (PCA) was applied to identify any factors differentiating between the sweet potato cultivars. The findings indicated that the main differences were, in PC1, the flavor and density and adhesive textural characteristics, and, in PC2, the grainy and firm textural characteristics of the different cultivars. OFSP displayed a more dense and pasty texture, which was most intense in the Resisto cultivar. W119 had a more grainy texture when compared with the other cultivars tested. WFSPwas more moist and fibrous. Therefore, OFSPdiffered in color, was sweeter and displayed flavor characteristics of yellow vegetables (such as butternut and pumpkin) when compared with WFSP.http://www.wiley.com/bw/journal.asp?ref=0887-825

The fecal microbiotas of women of Pacific and New Zealand European ethnicities are characterized by distinctive enterotypes that reflect dietary intakes and fecal water content

Obesity is a complex, multifactorial condition that is an important risk factor for noncommunicable diseases including cardiovascular disease and type 2 diabetes. While prevention and management require a healthy and energy balanced diet and adequate physical activity, the taxonomic composition and functional attributes of the colonic microbiota may have a supplementary role in the development of obesity. The taxonomic composition and metabolic capacity of the fecal microbiota of 286 women, resident in Auckland New Zealand, was determined by metagenomic analysis. Associations with BMI (obese, nonobese), body fat composition, and ethnicity (Pacific, n = 125; NZ European women [NZE], n = 161) were assessed using regression analyses. The fecal microbiotas were characterized by the presence of three distinctive enterotypes, with enterotype 1 represented in both Pacific and NZE women (39 and 61%, respectively), enterotype 2 mainly in Pacific women (84 and 16%) and enterotype 3 mainly in NZE women (13 and 87%). Enterotype 1 was characterized mainly by the relative abundances of butyrate producing species, Eubacterium rectale and Faecalibacterium prausnitzii, enterotype 2 by the relative abundances of lactic acid producing species, Bifidobacterium adolescentis, Bifidobacterium bifidum, and Lactobacillus ruminis, and enterotype 3 by the relative abundances of Subdoligranulum sp., Akkermansia muciniphila, Ruminococcus bromii, and Methanobrevibacter smithii. Enterotypes were also associated with BMI, visceral fat %, and blood cholesterol. Habitual food group intake was estimated using a 5 day nonconsecutive estimated food record and a 30 day, 220 item semi-quantitative Food Frequency Questionnaire. Higher intake of 'egg' and 'dairy' products was associated with enterotype 3, whereas 'non-starchy vegetables', 'nuts and seeds' and 'plant-based fats' were positively associated with enterotype 1. In contrast, these same food groups were inversely associated with enterotype 2. Fecal water content, as a proxy for stool consistency/colonic transit time, was associated with microbiota taxonomic composition and gene pools reflective of particular bacterial biochemical pathways. The fecal microbiotas of women of Pacific and New Zealand European ethnicities are characterized by distinctive enterotypes, most likely due to differential dietary intake and fecal consistency/colonic transit time. These parameters need to be considered in future analyses of human fecal microbiotas.Peer reviewe

Nutrient dense, low-cost foods can improve the affordability and quality of the new zealand diet—a substitution modeling study

The high prevalence of non-communicable disease in New Zealand (NZ) is driven in part by unhealthy diet selections, with food costs contributing to an increased risk for vulnerable population groups. This study aimed to: (i) identify the nutrient density-to-cost ratio of NZ foods; (ii) model the impact of substituting foods with a lower nutrient density-to-cost ratio with those with a higher nutrient density-to-cost ratio on diet quality and affordability in representative NZ population samples for low and medium socioeconomic status (SES) households by ethnicity; and (iii) evaluate food processing level. Foods were categorized, coded for processing level and discretionary status, analyzed for nutrient density and cost, and ranked by nutrient density-to-cost ratio. The top quartile of nutrient dense, low-cost foods were 56% unprocessed (vegetables, fruit, porridge, pasta, rice, nuts/seeds), 31% ultra-processed (vegetable dishes, fortified bread, breakfast cereals unfortified <15 g sugars/100 g and fortified 15–30 g sugars/100 g), 6% processed (fruit juice), and 6% culinary processed (oils). Using substitution modeling, diet quality improved by 59% and 71% for adults and children, respectively, and affordability increased by 20–24%, depending on ethnicity and SES. The NZ diet can be made healthier and more affordable when nutritious, low-cost foods are selected. Processing levels in the healthier, modeled diet suggest that some non-discretionary ultra-processed foods may provide a valuable source of low-cost nutrition for food insecure populations

The effect of gold kiwifruit consumed with an iron fortified breakfast cereal meal on iron status in women with low iron stores: A 16 week randomised controlled intervention study

<p>Abstract</p> <p>Background</p> <p>Dietary treatment is often recommended as the first line of treatment for women with mild iron deficiency. Although it is well established that ascorbic acid enhances iron absorption, it is less clear whether the consumption of ascorbic acid rich foods (such as kiwifruit) with meals fortified with iron improves iron status. The aim of this study is to investigate whether the consumption of ZESPRI^®GOLD kiwifruit (a fruit high in ascorbic acid and carotenoids) with an iron fortified breakfast cereal meal increases iron status in women with low iron stores.</p> <p>Methods/Design</p> <p>Eighty nine healthy women aged 18-44 years with low iron stores (serum ferritin (SF) ≤ 25 μg/L, haemoglobin (Hb) ≥ 115 g/L) living in Auckland, New Zealand were randomised to receive an iron fortified breakfast cereal (16 mg iron per serve) and either two ZESPRI^®GOLD kiwifruit or a banana (low ascorbic acid and carotenoid content) to eat at breakfast time every day for 16 weeks. Iron status (SF, Hb, C-reactive protein (CRP) and soluble transferrin receptor (sTfR)), ascorbic acid and carotenoid status were measured at baseline and after 16 weeks. Anthropometric measures, dietary intake, physical activity and blood loss were measured before and after the 16 week intervention.</p> <p>Discussion</p> <p>This randomised controlled intervention study will be the first study to investigate the effect of a dietary based intervention of an iron fortified breakfast cereal meal combined with an ascorbic acid and carotenoid rich fruit on improving iron status in women with low iron stores.</p> <p>Trial registration</p> <p>ACTRN12608000360314</p

Food product attributes guiding purchasing choice of maize meal by low-income South African consumers

This study ascertained the food product attributes prioritised by low-income and very low-income consumers when purchasing their staple food, maize meal. Survey results from 502 Gauteng respondents in three informal settlements and one formal settlement revealed the level of importance perceived for 14 predetermined attributes. The informal settlement consumers' ratings for product acceptability and convenience closely matched those of the formal settlement, but the more affluent respondents gave them higher ratings. The ratings for appearance, value for money, product quality, texture, product safety, brand loyalty and nutrient content were significantly similar between the two low and between the two very low income groups, but significantly different between the former two and the latter two, specifically for nutrient content. The informal settlements rated satiety value and affordability as the most important, while the formal settlement reported taste and appearance. These findings represent both a challenge and an opportunity for food product developers.food product attributes, low income consumers, urbanisation, food trends,

Dietary Determinants of and Possible Solutions to Iron Deficiency for Young Women Living in Industrialized Countries: A Review

Iron deficiency is a concern in both developing and developed (industrialized) countries; and young women are particularly vulnerable. This review investigates dietary determinants of and possible solutions to iron deficiency in young women living in industrialized countries. Dietary factors including ascorbic acid and an elusive factor in animal protein foods (meat; fish and poultry) enhance iron absorption; while phytic acid; soy protein; calcium and polyphenols inhibit iron absorption. However; the effects of these dietary factors on iron absorption do not necessarily translate into an association with iron status and iron stores (serum ferritin concentration). In cross-sectional studies; only meat intake has consistently (positively) been associated with higher serum ferritin concentrations. The enhancing effects of ascorbic acid and meat on iron absorption may be negated by the simultaneous consumption of foods and nutrients which are inhibitory. Recent cross-sectional studies have considered the combination and timing of foods consumed; with mixed results. Dietary interventions using a range of focused dietary measures to improve iron status appear to be more effective than dietary approaches that focus on single nutrients or foods. Further research is needed to determine optimal dietary recommendations for both the prevention and treatment of iron deficiency

Combining food records with in‐depth probing interviews improves quality of dietary intake reporting in a group of South Asian women

Abstract Objective: To investigate if the addition of an in‐depth interview focused on cultural dietary practices could improve the quality of dietary data from food records among South Asian women in New Zealand. Methods: Cross‐sectional data were collected from 134 South Asian women (≥20 years), living in Auckland. Dietary data were collected using four‐day food records. Nutritional analysis revealed 33.6% under‐reporting of energy intakes. All women were recalled for an in‐depth probing interview focused on culture‐specific foods and dietary practices. Results: The interview revealed extensive use of dairy products and plant oils. The nutrient content of the food record alone and the food record plus interview were compared; median energy intakes were 6,852 kJ vs 7,246 kJ (p<0.001); under‐reporting decreased by 14.2%, and total fat and protein intakes (g/day) increased (p<0.001). Estimates of poly‐ and mono‐unsaturated fatty acids increased significantly (p<0.001) due to greater use of plant oils due to greater use of plant oils replacing saturated fatty acid‐rich fats in food preparation. A significant increase (17%) (p<0.001) in calcium intake reflects the higher dairy intake identified with the interview. Conclusion: The addition of an in‐depth probing interview to a four‐day food record enhanced food intake reporting. Self‐reported dietary assessments in immigrant population groups require quality control for accuracy. Implications: Methods to ensure high‐quality dietary data are essential to assess health outcomes and to inform public health interventions, especially in immigrant populations

The nutrient composition of South African lamb (A2 grade)

Dorper and Merino lamb carcasses of the A age group with a fat code 2 (±7% SCF) from three main production areas in South Africa were used for this study. The right sides of the carcasses were used to determine the raw nutrient and physical (carcass) composition of each cut as well as for the whole carcass by calculation. Three cuts (shoulder, loin and leg) from the left side were cooked in order to determine the nutrient composition thereof. Nutrients showing the greatest differences between raw and cooked treatments, were protein, total fat, C16:0 saturated fatty acid (SFA) and C18:1n9c monounsaturated fatty acid (MUFA). Moisture losses due to cooking resulted in an increase in the protein and cholesterol concentrations of the cooked cuts. Iron content was lower in the cooked loin cut but increased in the cooked leg cut when compared to the corresponding raw cuts. The vitamin B content of all three cooked lamb cuts was lower, although not significantly so, than that of the corresponding raw cuts. Lamb is a good source of protein, iron and the B vitamins, especially vitamin B12 when cooked.The MLA, RMRDT, RPO, NERPO and the ARC-ANPI, Irene provided funding for the project