Nutrition-Sensitive Agricultural Development for Food Security in Africa: A Case Study of South Africa

The paradox of persistent under‐nutrition and food insecurity; as well as the increasing the incidence of over nutrition is particularly observed in middle –income countries experiencing rapid westernisation such as South Africa (SA). Values of household Food insecurity remains high, whereas overweight and obesity are increasing at a rapid rate. Agriculture and the food system play a key role in nutrition, health and food security. It provides for the primary sources of energy along with essential nutrients, while simultaneously being a source of income, creating jobs and earning foreign exchange. This case study presents the current nutrition sensitivity of the South‐African agriculture and food systems (including governmental prioritization) and highlights the importance of this for future development towards improved food and nutrition Security and nutritional status. Since 2013, discussions on a single, comprehensive, food security and nutrition policy and implementation plan for South Africa have been in process with the aim to coordinate the improvement of both food security and all forms of malnutrition. Yet, the case study findings indicate an unfortunate lack of understanding about nutrient density and dietary diversity and the role which this could play in combating non‐communicable diseases in addition to food insecurity and hunger

Total nitrogen vs. amino-acid profile as indicator of protein content of beef

In most cited food composition studies and tables, the proximate system measures protein as total nitrogen (N) (determined by Kjeldahl or Dumas method) multiplied by a specific factor. A factor of 6.25 is used for determining total protein from total N (Jones, Munsey, & Walker, 1942). Although more expensive, it is considered more accurate to base protein content of foods on amino acid data (Greenfield & Southgate, 2003). A study on the nutrient composition of beef analysed the full amino-acid profile of fifteen retail cuts from three age groups and six fat codes, as well as determined total nitrogen content to determine proximate protein composition. For all cuts, the correlation coefficient of total amino acids to protein (N × 6.25) was 0.635. This indicates a poor correlation for predicting actual protein content (as determined by total amino acid count), based on the nitrogen factor of 6.25. On average, the sum of amino acids per cut amounted to 91% of total determined protein (N × 6.25) for the same cut.http://www.elsevier.com/locate/foodchemhb201

Consumer education on the health benefits of red meat - a multidisciplinary approach

This paper first presents food quality trends observed in the international context and the manifestation of these and other trends within the food industry. From a consumer perspective, improved knowledge on the composition and function of foods has contributed to many of the changes in these qualities. This is due to an increased demand, and a subsequent response from the food science industry. Science based education on health could continue these positive changes in nutritional behaviour (demand), and continue the development of healthier food options provided by industry (supply). Changing agents in this process should be seen as believable and trustworthy. In the case of health and well being, health influencers, such as scientists and medical practitioners, are seen as the key towards change.http://www.elsevier.com/locate/ foodresnf201

Capacity building in food composition for Africa

Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of knowledge and skills of an individual within his/her organizational or institutional arrangements, and requires buy-in and support from his/her institution or organization, as well as other funding bodies involved in agriculture and health. It needs to be supported by government and be part of the regional and international agenda for agriculture and health. Under the auspices of International Network of Food Data Systems (INFOODS), an African Network of Food Data Systems (AFROFOODS) was established in September 1994, and a number of training courses, educational and scientific publications, posters, presentations and visits were hosted, organized and delivered with the aim to build enthusiasm, long term commitment and capacity in food composition within the AFROFOODS region. Formal training and human resource development were the major focus to take food composition forward in Africa. Significant progress was made in food composition activities, but constraints including lack of organizational and institutional commitment and financial support are straining the pace of progress.http:// www.elsevier.com/locate/foodchemhb201

Dietary protein quality and malnutrition in Africa

The WHO (2007) Technical Report on protein and amino acid requirements in human nutrition states that the best estimate for a population average requirement is 105mg nitrogen/kg body weight per day, or 0•66 g protein/kg body weight per day. In many developing countries protein intake falls significantly short of these values. Apart from protein quantity, protein quality including bioavailability and digestibility, from different food sources, are currently on the global agenda. The 1st International Symposium on Dietary Protein for Human Health held in Auckland, in March 2011, and the consecutive Food and Agricultural Organization of the United Nations (FAO) Expert Consultation on Dietary Protein Quality, both highlighted the importance of assessing the quality of protein from different food sources through determination of amino acid content. Throughout the developed world, animal products and cereals are the two most important sources of protein; in developing countries this order is reversed. In low income countries only 3% of total dietary energy, as an indicator of diet composition, is derived from meat and offal, 11% from roots and tubers and 6% from pulses, nuts and oilseeds. The remainder of the dietary energy is mainly derived from cereal-based staple food. Although the production of livestock has increased in developing countries, the consumption of protein in these countries with people consuming the most limited amounts of protein are continually decreasing. Undernutrition, including insufficient consumption of protein, remains a persistent problem in the developing world, and although many diets within these developing countries are deficient in the quantity of protein compared to recommendations, the quality of the protein also strongly comes into focus.http://journals.cambridge.org/action/displayJournal?jid=bj

Nutrient content of South African red meat and the effect of age and production system

Feeding systems, slaughter age and other production techniques notably influence the nutrient content of red meat. The modernization of the different South African production systems since the previous nutrient composition studies, justifies the necessity to update existing knowledge on the nutritional profile of South African produced beef. In addition, a need was identified to extrapolate the effect of the two different feeding systems (extensive and intensive) on this nutritional profile. Results indicate that the total lipid content of marketable young carcasses (age A, fat code 2) has decreased over time, in line with global health and nutrition trends for leaner foods. With the majority of beef from these young carcasses being produced on intensive grain-based feeding systems, South Africa has a unique advantage in terms of total lipid content of such grain-fed produce. Internationally, grain-fed red meat is in most cases higher in total and saturated fat content compared to grass-fed counterparts, while in South African the opposite was observed. In addition to total fat content, the role of various lipid fractions in human health has often been associated with specific produce positioning and marketing. South African grass-fed beef is significantly higher in healthy omega 3 fatty acids and conjugated linoleic acid, irrespective of degree of fat trimming. From a human nutrition perspective, it should be kept in mind that the total amount of omega 3 fatty acids per edible portion of beef produced in either production system is low in comparison to human dietary recommendations.Red Meat Research and Development South Africa (RMRDSA), the National Research Foundation (NRF) THRIP programme under grant number TP1208076284 and the University of Pretoria Institutional Research Theme on Food Nutrition and Well-being.http://www.sasas.co.zaam201

Total and haem iron content lean meat cuts and the contribution to the diet

This study provides data on the total and haem iron contents in raw lean beef, chicken, lamb and pork meat samples. Total iron, expressed as mg/100 g edible portion on fresh weight basis in raw lean beef (A-age), lamb, pork and chicken average 1.58, 1.64, 0.81 and 0.78, respectively. The haem iron content in beef (A-age), lamb, pork and chicken are 77%, 81%, 88% and 74% respectively of total iron. This has important dietary implications in calculating haem iron fractions of meat as this is higher than the common value used in the Monsen equation.© National Research Foundation of South Africa (UID: 83896) and Red meat Research and Development South Africa (RMRD SA).http://www.elsevier.com/locate/foodchem2017-02-28hb201

The important role of food composition in policies and programmes for better public health : a South African case study

Most governments have committed to the set of Sustainable Development Goals established by the United Nations (UN) to be achieved by 2030. Subsequently the governments have drafted, or are in process of drafting, policies and programmes which aim to answer to these global requests. South Africa provides a unique case study: despite economic growth, undernutrition has not improved when compared to other industrialised nations, while at the same time, diet-related non-communicable diseases and obesity have exponentially increased. Access to healthy food is a constitutional right of all South Africans, and towards increasing food security and improving population health, various policies, programmes and regulations have been developed and implemented by the government to rectify the situation. The paper presents an overview of food composition within these public health policies, programmes and regulations and unpacks the important role of accurate food composition data.http://www.elsevier.com/locate/foodchem2019-01-01hb2017Animal and Wildlife Science

The impact of animal source food products on human nutrition and health

Throughout the ages the quest for food and drink has influenced humanity’s economic, social and political development, and played a role in the organization of society and history. Nutrition (or what we choose to consume) influences the health of human beings and therefore their quality of life. Animal source foods are often the dietary component that evokes the widest array of complex scientific, economic, environmental and political issues. It is viewed as the most expensive component of any diet, yet can make significant contributions to human health through providing high quantities of essential nutrients. In addition to quantity, the high quality of the nutrients in animal source foods is important as high-quality nutrients are more readily absorbed into the human body than lower-quality nutrients from other food and non-food sources. As South Africans increasingly suffer the consequences of inappropriate diets (over- and under- nutrition), the role of animal source foods as part of a healthy diet requires continuous investment in research and extrapolation of information towards appropriate guidelines and recommendations. Although it is often suggested that the intake of animal source foods should be limited because of possible linkages between animal product consumption and health, scientific evidence increasingly indicates the beneficial role that animal source foods can play in preventing and combating obesity and certain non-communicable diseases related to over-nutrition. This article aims to describe the nutritional role of animal source foods as part of a healthy South African diet and presents a review of recent findings related to their nutrient contribution, as well as evidence relating to common health concerns.http://www.sasas.co.zaam201