National Food Policy Capacity Strengthening Programme (NFPCSP)
Workshop on ‘Research to Inform Food and Nutrition Security Policies’
7 and 8 of May 2012, Dhaka
Compendium
of
Inception and Interim Reports Volume 3 Food Composition and Dietary Intake (Session IV)
Supported by
Contents
Volume I Page
Introduction 1
Trends in the availability of agriculture land in Bangladesh Interim Report prepared by the Soil Resource Development Institute (SRDI), Ministry of 2 Agriculture Financial and economic profitability of selected agricultural crops in Bangladesh
Interim Report prepared by the Department of Management and Finance, Sher-e Bangla 32 Agricultural University (SAU) Sustainability of groundwater use for irrigation in northwest Bangladesh
Interim Report prepared by the BRAC 59
The role of credit in food production and food security in Bangladesh Interim Report prepared by the Bureau of Economic Research, Department of Economics, 89 University of Dhaka Volume 2
Improving the targeting effectiveness of the social safety nets in
Bangladesh Interim Report prepared by the Manob Sakti Unnayan Kendro (MSUK) 115 Adapting social safety net programs to climate change shocks: issues and options for Bangladesh Interim Report prepared by the Department of Crop Botany, Bangladesh Agricultural 199 University Rural-urban migration and its implication for food security in
Bangladesh Interim Report prepared by the Department of Statistics, Shahjalal University of Science 312 and Technology (SUST) Social safety nets and Productive Outcomes: Evidence and
Implications for Bangladesh Terms of Reference 342 Inception Report prepared by the Faculty of Agricultural Economics and Rural Sociology, 347 Bangladesh Agricultural University Volume 3
Food Composition Tables for Bangladesh
Interim Report prepared by the Centre for Advanced Research in Sciences (CARS), University 381 of Dhaka (DU) Development of a complementary feeding manual for Bangladesh
Interim Report prepared by the Bangladesh Breastfeeding Foundation (BBF) 416 Desirable dietary pattern for Bangladesh
Interim Report prepared by the Bangladesh Institute of Research and Rehabilitation in 447 Diabetes, Endocrine and Metabolic Disorders (BIRDEM) Consumption of unsafe foods: heavy metal, mineral and trace element contamination
Interim Report prepared by the Department of Soil Science, Bangladesh Agricultural 456 University (BAU) Volume 4
Policy options for supporting agricultural diversification in Bangladesh
Interim Report prepared by the Agricultural Economics Division, Bangladesh Agricultural 480 Research Institute (BARI) Improving the marketing system performance for fruits and vegetables in Bangladesh
Interim Report prepared by the Department of Horticulture, Bangladesh Agricultural 577 University (BAU) Structure, conduct and performance of the rice market and the impact of technological changes in milling
Interim Report prepared by the Institute of Agribusiness and Development Studies (IADS), 622 Bangladesh Agricultural University (BAU) Effectiveness of Bangladesh’s Rice Procurement System and Possible Alternatives: Supporting Farmer’s Income and Sustaining Prodcution Incentives Terms of Reference 647
Inception Report prepared by the Department of Agribusiness Management and 652 Marketing, Bangladesh Agricultural University
Introduction
This document is a compendium in four volumes of 14 draft Interim Reports and two draft Inception Reports produced by the Institutions that are conducting research under the Research Grant Scheme of the National Food Policy Capacity Strengthening Programme (NFPCSP). For the two Inception Reports the Compendium also includes the Terms of Reference – defining objectives and scope of each study – that were used to invite research proposals.
The Research Grant Scheme is a major component of the NFPCSP, which is jointly implemented by Food Planning and Monitoring Unit (FPMU) of the Food Division of the Ministry of Food and Disaster Management and the Food and Agriculture Organization (FAO) of the United Nations, counting on financial support from the European Union (EU) and the United States Agency for International Development (USAID).
The Research Grant Scheme funds policy – relevant food security research related to availability, access, and utilization of food identified in the research agenda of the FPMU. This includes 16 topics identified through a consultative process and approved by the Minister of Food and Disaster Management. This analytical undertaking is expected to inform policy making in Bangladesh consistently with the comprehensive food security policy framework defined in the National Food Policy and it’s Plan of Action, now embedded in the Sixth Five Year Plan and in the Country Investment Plan for Food Security, Agriculture and Nutrition.
Terms of Reference were defined for all 16 topics and used to issue two public calls for proposals in April and November 2011. The award winning Institutions have been selected following the process approved by the NFPCSP’s Steering Committee, which is described in the Guidelines for Submission, Selection and Implementation (for details go on internet at www.nfpcsp.org/RGS) and includes advertisement of the Call for Proposals, administrative screening, technical evaluation and ranking; and final selection of the award winning proposals by the Research Grant Panel (a 10 member committee including member from Government, Civil society and UN organizations). The panel also issues recommendations for improving the selected research proposals. The NFPCSP supports and monitors research activities through it’s Technical Assistance Team (TAT) and Research Grant Administrator and mobilizing FAO expertise for the Asia Pacific Regional Office and HQ in Rome.
This compendium is offered to the participants in the workshop on ‘Research to Inform Food and Nutrition Security Policies’ to be held on 7-8 May 2012 at the Ruposhi Bangla Hotel in Dhaka as background information to facilitate active participation in the debate. Indeed, the Workshop intends to provide an opportunity to review progress of the research programs with a view to (1) promote policy focus and relevance of the research program and (2) enhance technical quality of the research by facilitating dialogue between researchers and policy makers.
1
Research Number:
13
Title of the Research Project:
Food Composition Tables for Bangladesh
Institution:
Centre for Advanced Research in Sciences (CARS), University of
Dhaka (DU)
Principal Investigator:
Dr. Nazma Shaheen
Approved budget: Tk.
3,600,000
DRAFT Interim Results
The Research Grant Initiative is component of the National Food Policy Capacity Strengthening Programme, and implemented by the Food Planning and Monitoring Unit (FPMU), Ministry of Food and Disaster Management and Food and Agriculture Organization of the United Nations (FAO) with the financial support of the EU and USAID.
1. Introduction
Background
Reliable data on the nutrient composition of foods for human consumption are critical for many areas of endeavour including health assessment, formulation of appropriate institutional and therapeutic diets, nutrition education, food and nutrition training, epidemiological research on the relationship between diet and diseases, plant breeding, nutrition labeling, food policy and regulation, and consumer protection, as well as for a variety of application in agriculture, trade, research, development and assistance. To date this information, particularly in relation to energy-yielding substrates and essential nutrients, has been obtained largely from food composition tables.
Food composition activities (FCA) include data generation in an analytical laboratory, data compilation in a database management system, data dissemination through print and electronic media, and data use by various professional and lay users. Despite the FCA from different data generators of Bangladesh since 1950s, reliable and comprehensive data on the nutrient composition of foods are insufficient as well as backdated for the development of a national food composition table for Bangladesh (FCTB).
New high yielding foods, genetically modified (GM) foods, and non-indigenous foods are constantly being introduced in the food chain of Bangladesh. Chemical analysis of every food item is not possible due to high cost of analysis, including high quality chemicals and latest methods and equipments. Priorities for analyzing foods and nutrients, therefore, must be made. In order to do so, firstly, an investigation on the key foods (KF) of the country is essential. This will generate a list of KF. Selected key foods need to be chemically analysed while food composition data of other KF and non-KF need to be collected from secondary sources. The resultant datasets will be the major source for a comprehensive food composition database (FCDB) for Bangladesh.
The currently available food composition tables in Bangladesh require updating with new nutrient data, particularly with regard to the relatively newer foods like high-yielding varieties of rice, vegetables, fruits, etc. consumed by the people of Bangladesh. Moreover food composition data also needs revision in the light of newer and more sensitive methods of analysis. Accordingly, the existing food data of the mainstream food regime of the population of Bangladesh needs to be improved by including newer nutrient values as well as by compiling existing food composition data from all over Bangladesh to develop a national food composition database (FCDB).
Data compilation requires a relational database management system and adherence to international food composition and data compilation standards where they exist. INFOODS guidelines and FAO/INFOODS Compilation Tool 1.2.1 is such a system that will be used to arrange and sequence
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the datasets produced by the above procedures. Though the primary objective of a FCDB is to provide data on the nutritional value of foods, it will also be an integrated approach to the generation, acquisition, aggregation, processing, dissemination and use of food composition data. 2. Objectives, key research questions and expected outputs
Research Objectives
As per the ToR, four major issues for FCTB have been identified which need be addressed to achieve the objectives and outputs set in the ToR. These are given in the Box 1:
Box 1. Research objectives (RO) of the study 01. To report≥ Nutrient composition data of 500 food items including Key Foods (KF) consumed in Bangladesh for the inclusion in the proposed FCTB – (food list for FCTB)
02. To analyse ≥ 20 selected KF that have missing nutrient values – (food compositional analysis, FCA)
03. To review, adapt, estimate, borrow, and compile existing and newly generated nutrient data to prepare a database –(food composition database, FCDB)
04. To format and produce virtual (web-based) and physical (print) versions of the FCDB – (the FCTB)
Research Questions
A number of research questions (RQ) emerged while setting the research objectives. These questions need to be resolved to get quality outputs expected from the study. The way to answer these questions is to relate them with the findings of the study. These RQ are elaborated in Box 2.
Box 2. Key research questions (KRQ) of the study 01. What is a key food (KF)? What is the need for KF in FCT? Does Bangladesh have a KF list on food- nutrient supply basis?
02. Is chemical analysis data of KF (if available) complete and robust? If not, what to do?
03. Why do secondary food composition data need to be compiled? How to do so?
04. What to do with the compiled food datasets? How to archive them?
05. What to do with the missing nutrient values in FCDB?
06. Can end-users’ access to FCDB always be user friendly? How?
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Expected Outputs
The expected outputs (EO) no. 1 (Box 3) will be based on analysis and compilation of data from a KF list along with other non-KF (Box 1).
Box 3. Expected outputs (EO) of the study 01. A computerized food composition database (FCDB) of Bangladeshi foods containing nutrients, bioactive non-nutrients, and anti-nutrients on FAO data compilation tool 1.2.1.
02. A data entry format in the FCDB for incorporating newer data from the data generators, compilers, estimators, and researchers.
03. A user-friendly data output format for the end-users for customized uses.
04. A printable FCT and a web version of FCT including scientific documentation and local names of the foods with no or minimum missing values.
3. Literature review
Numerous varieties of foods and dishes are described in medieval Bengali literature as being served on the occasions of socio-religious ceremonies and festivals. A glimpse into the history and culture of the foods and dishes of Bangladesh has been noted (Rahim 2011). But review and detailing of the nutrient composition of local foods are recent FCA.
The first report on nutritive value of foods in Bangladesh was published in 1973 by the Institute of Nutrition now named as Institute of Nutrition and Food Science (INFS) in English language (IN 1973). This report contained tables for proximate and other nutrient values of 108 raw food items. All nutrient values of these 108 food items were analyzed values. But unfortunately methodological descriptions were not reported in that report. . The researchers involved in this project described that they followed the methods of ‘Hyderabad Manual’ (NIN/ICMR 1971) (personal communication). This report later on was revised, compiled with new and borrowed data, and published in 1977 by INFS as a booklet known as ‘Deshiyo Khaddodrobbeyer Pushtiman (DKP)’ (Nutritive Values of Local Foodstuffs) which contained 14 food group. This report was published in Bangla. The later editions of this booklet were published in 1980, 1986 and 1992. This Bangla food composition table (FCT) contained content of 13 nutrients of 338 food items all on raw weight basis. Based on values of all nutrients except vitamin A presented in DKP by INFS, Helen Keller International (HKI) in collaboration with World Food Programme (WFP) published the first English version FCT for Bangladesh in 1988 named as “Tables of Nutrient Composition of Bangladeshi Foods” (HKI 1988). Several other GoB organizations (e.g. IPHN) and non-GoB organizations (e.g. BIRDEM) also published Tables of Food Composition (TFC) in their own format but it appears that most of their
383 data originated from DKP which reflects food composition data that was analyzed nearly 35 years ago and is in need of updates.
The food composition activities in Bangladesh have never identified KF for prioritizing analysis of food items. The Key Foods selection process uses food composition and food consumption data to identify and prioritize foods and nutrients for analysis (Haytowitz, et al., 2000; Haytowitz, et al., 2002). A recent report (Islam et.al. 2010) has provided newer nutrient data of selected key foods but they defined and priorities KFs incorrectly though they mention the method of Haytowitz et.al. (1996; 2000; 2002). This necessitated the fact that foods should be analysed on a KF list basis.
Early food composition data existed only on paper and their documentation, if available, was as stored as paper archives which were not always readily accessible to successive compilers. When computers became more common, about 20–30 years ago, compilers expressed their need for a food composition database management system (FCDBMS) which would assist them to store, document and manage food composition data electronically in a standardized manner, and from which they could extract data for publication of user databases or tables. It was recognized that an internationally available FCDBMS incorporating international standards would assist countries to compile and document data in a harmonized manner (Southgate and Greenfield, 1988).Over the last 20 years, several FCDBMS have been developed by national compilers such as USDA (2010), most European countries(Euro FIR, 2010), New Zealand (Burlingame et al., 1992). When FAO recently assisted countries (e.g. Lesotho and Armenia) in developing their national food composition database, the lack of a FCDBMS became so important that the authors started to build a simple Excel file to compile a national database. Overtime, this file became more sophisticated with more possibilities of documentation (Box 7). And finally the need of a freely accessible tool led to the development of the current Compilation Tool version 1.2.1, (a comparison is given in Box 7). Recently, Charrondiere and Burlingame (2011) summarized the usability of this Compilation Tool 1.2.1 for developing countries.
A computerized FCDB in Excel files has already been developed in Bangladesh (Rahim 2007). This could be the basis of the FCDB for Bangladesh if FAO Compilation Tool 1.2.1 is adopted. It can be named as BDFOODS which could be developed by allowing standardized compilation, documentation and management of food composition data. In order to do so the internationally recognized standards and guidelines such as the INFOODS component identifiers, database stage separation and INFOODS interchange guidelines will be adopted.
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Box 4. The relevant international standards and guidelines and their use in the Compilation Tool.
Food Component Database Interchange Data nomenclature Nomenclature management presentation
INFOODS Mappable Yes Yes Yes N/A EuroFIR Mappable Mappable N/A Mappable N/A ISO N/A N/A N/A N/A Yes (e.g. date) Codex Alimentarius Mappable N/A N/A N/A N/A IUPAC N/A Yes,when available N/A N/A N/A AgMes N/A N/A N/A N/A Yes (bibliographic data) Taxonomic standards Yes N/A N/A Yes Yes Source: Charrondiere and Burlingame (2011)
4. Methodology
The present study has proposed four key KROs (Box 1) to be achieved which need multiple methods, e.g., KF identification survey (KRO-1), analysis of existing datasets (KRO-3), stakeholders consultations, laboratory analysis (KRO-2), development of data store and using formats (KRO-4), etc. The following sections will elaborate design features of each methodology.
4.1 KF identification survey
Key Foods are those foods, which in aggregate contribute 75-80% of the nutrient intake for selected nutrients of public health importance from the diet (Haytowitz et. al, 2008). Since Bangladesh is facing a double burden of malnutrition, the nutrients of public health importance may not be identical with the developed countries. The following nutrients (Box 5) have been judged as key nutrients for Bangladesh from the public health nutrition point of view along with nutrients listed by FAO and FDA.
Box 5 Nutrients of public health importance as listed by FAO and FDA1
Nutrient RDV (FAO) RDV2 (FDA) MRV3 (FDA) Protein 40–50 g 50 g — Vitamin A 700–1000 μg RE 5000 IU — Vitamin C 50–60 mg 60 mg — Calcium 500–800 mg 1,000 mg — Iron 7–40 mg 18 mg — Zinc 12–20 mg — — Folate 300–400 μg — — Thiamine 1.0–1.6 mg — — Riboflavin 1.2–1.8 mg — — Vitamin B-12 1.0–2.0 μg — — Vitamin D 5.0–10.0 μg — — Vitamin E 7.0–10.0 mg 20 mg — Niacin 12–20 mg — — Vitamin K 40–80 μg — — Vitamin B-6 1.2–2.0 mg — — Fiber 16–40 g 25 g — Potassium — 3.5 g — Saturated fat (g) — — 20 g Added sugar (g) — — 50 g Sodium (mg) — — 2400 mg
Nutrients of public health importance for Bangladesh in addition to above list
Carbohydrate — — 300 g Total fat — — 20 g 385
Jaggery/Sugar — — 50 g ______
1 Reference daily values and maximum recommended values for nutrients based on a 2000-kcal diet) 2RDV, reference daily value; 3MRV, maximum recommended value.
Source: 1. FAO/WHO. Preparation and use of food based dietary guidelines. Report of a joint FAO/WHO consultation, Nicosia, Cyprus. 1996. Internet: www.fao.org/documents/show_cdr.asp?url_file_/docrep/x0243e/x0243e00.htm
2. US Food and Drug Administration. Code of Federal Regulations. Sec101.9, Nutrition labeling of food. 2007. Internet: http://www.accessdata.fda.goc/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=109.9 (Accessed on 15/11/2011.)
The KF survey will be conducted according to the method of Haytowitz et.al, (1996 and 2002) as outlined in Figure 1. Food consumption and food composition interrelationships are the basis of KF identification. For this purpose the per capita per day intake of major food items (HIES 2010) and intakes of individual food items (Hasan et.al.2008) will be used to find out the consumption level of nutrients of public health importance (Box 5) using the food composition table of INFS (HKI/INFS 1998).To rank the KF identified on the basis of consumption-composition ratio, the consumption frequency of each food item (FI) from various sources (HIES 2010; Islam et.al. 2010; Hasan et.al. 2008; INFS 1997) will be used because no single consumption survey is currently available that describes FI-wise consumption frequencies of all FI consumed by the respondent households. Therefore, the final KF list will be on basis of consumption-composition-consumption frequency of each FI.
Figure 1: The Key Food Identification Approach
HIES 2010 & Hasan et.al. 2008, etc. DKF & HKI’s FCT for for Per Capita Food Consumption& Food Composition Data Consumption Frequency Data
g consumed each ingredient for all foods
g consumed X nutrient value of each ingredient
Ranked list of % contribution of food to total nutrient intake
Repeat all for nutrients
Top 80% KEY FOODS Intake
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4.2 Laboratory analysis of selected KF
The analysis of nutrients and nutritionally important food components precede by appropriate food sampling process and careful food collection and transportation procedures. These are briefly outlined below:
4.2.1 Sample size determination
A total of 20 KF will be selected purposively for laboratory analysis from the list of KF that would result from KF survey.
4.2.2 Food sampling protocol
The sampling frame is a listing of the actual sampling units for a particular product population that provides a complete, accurate, and up-to-date coverage of the sampling units in the population. A national food sampling plan is designed to provide a geographically dispersed, proportionally representative set of samples for a given food itemto provide the best estimates of the nutrient profile or the nutrient means for the population of each food in the food supply and accurately represent what is currently being consumed by the population. For this purpose the National Population Census should be used to draw sample collection units proportional to the population density pattern. In addition to that, the agro-ecological zones (AEZ) concept will also need to be considered because AEZ include models for the calculation of length of growing period, irrigation requirements, crop biomass, land suitability, and land productivity. There are 30 AEZ in Bangladesh (Figure 3) categorized mainly in view of crop production. It has been suggested to be logical that AEZ-wise collection of food samples for laboratory analysis could be rational and scientific. Interestingly, each administrative division of Bangladesh has been found to be situated in more than 2 distinct AEZ (Fig. 3) with overlaps of few big AEZ. Therefore, superimposing the population distribution map and AEZ map revealed that collection of food samples from 2-3 sites of each division would automatically coverall major AEZ.
Hence, considering the area size and overlap of AEZ across all 7 divisions, selection of 14 Haats (village markets) would be sufficient to cover the maximum crop production regions of the country as well as density-wise population areas. Seventy percent of the selected KF will be collected from these 14 Haats (considering 70% of rural population); while the rest 30% of the selected KF will be collected from wholesale/retail markets of city corporation areas (considering 30% of urban population).
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Figure 2: Sample Frame and Sampling Protocol
Stratified sampling (National Population Census as a Model)
Level 1: List of population regions (7 divisions of Bangladesh)
Level : List of Haats in each division for food collection (rural) 2
Level 3: List of Wholesale/Retail Markets in each selected city corporation areas for food collection (urban)
Level 4: Random sampling from stock lots
Level 5: Composite sampling for analysis
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Figure 3: The Agro-ecological Zones of Bangladesh
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4.2.3 Sample collection protocol
Regardless of the sampling method chosen, the actual collection of the samples should be random. Random sampling is an objective process, which is used to select the units that are to be included in the sample. It may be possible to eliminate or at least reduce bias by avoiding practices such as drawing units from the same position in crates, pallets, stacks, or piles.
Similarly, a sampler should not select units from one production line or sorting belt in lieu of others. If such sampling practices are avoided, the selected sample will, for practical purposes, approximate a random sample and will be more representative of the population than a sample collected in a non- random manner. In bulk sampling situations in which the units have been thoroughly mixed, sorted, or arranged, a sample drawn anywhere from the bulk units may be considered random for practical purposes.
4.2.4 Logging the laboratory samples
Packing, storage, and transportation are factors that may affect levels of specific nutrients in certain commodities. Deteriorative processes may affect the analytical estimates determined by the laboratory in such a way that the laboratory estimates may not adequately represent the nutrient levels in the population. So logging the laboratory samples should be the same as the producers/wholesalers/retailers pack, store, and transport their food commodity to the consumers.
In planning the sample collection activities, it is necessary to consider the following:
1. identification number (assigned by sampler) 2. name of the product 3. product variety 4. size or amount of product collected (referred to as the "increment") 5. place and date of collection 6. lot number or code 7. name and address of the grower, processor, distributor, shipper, supplier, retailer, etc. 8. description of the dispatch information (packing, shipping, and handling) sent to the analytical laboratory 9. any auxiliary information that will be needed in the statistical evaluation (e.g., stratum size, cluster size, etc.).
The sampler who is responsible for collecting the samples should mark or tag them and maintain a log to record pertinent details about their history. This information should accompany the sample and the analytical results through the chain of custody. Details, as mentioned in the forgoing, should be included if appropriate for the product as a minimum. A scheme of sample collection and transportation protocol is presented in Figure 4.
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Figure 4: Sample Frame and Sampling Protocol
Sample Collection: Middle of the seasons
Sample Amount: ~ 2.5 Kg/sample/item
Sample Labeling: market/locality/division/AEZ/food code/date/ID
Sample Photographs: at least one pic per FI
Prepare herbarium sheets: note on scientific information
Seal samples store: in zip-lock bag
Transfer to laboratory: as per the local practices
4.2.3 Laboratory analysis protocol
Laboratories performing nutrient analyses should be able to demonstrate that they operate under a documented Quality Assurance program that provides assurance that samples are adequately logged, stored, sampled, analyzed, and archived (if needed); that the integrity of the data collected is maintained; that analysts are appropriately trained; that equipment is calibrated; that analyses are conducted by appropriate calibrated methods and according to standard operating procedures; and that data are checked for errors and for reasonableness of results. Each selected method should be standardized in the laboratory and validated according to the AOAC/IUPAC validation protocol and SOP for each method should be documented For quality control and assurance programme Standard Reference Materials, spiked samples, or other validation materials should be used.
Each food item would be analyzed in duplicates and mean should be calculated for each nutrient. Analysis of foodstuffs collected will be done at CARS, INFS, and other two collaborating organizations as detailed below:
4.2.3.1 Composite Test Samples
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An analytical laboratory generally performs single and replicate determinations on single composite and commingled composite test samples. A single composite sample is a homogeneous mix of units of the same type (e.g., same variety, growing region, season, brand, lot). A commingled composite sample is a homogeneous mix of units of different types (e.g., different varieties, growing regions, seasons, brands, lots). Compositing, as it relates to nutrient analysis, is a process of physically averaging the concentrations of the nutrients in the units of the test sample. For the purpose of the present study, a single composite sample of a homogeneous mix of units of the same type and variety of FI should be ideal to follow.
4.2.3.2 How Many Composite Samples is Necessary?
There are a number of factors to consider in determining a sample size, that is, the minimum number of composites to analyze. Historical nutrient data that are available in the scientific literature or are collected through a pilot study may be used to estimate a sample size that fulfills predetermined criteria. Two formulas that may be used to estimate such sample sizes are described below Box 6:
Box 6 . Formulas for determining minimum number of composite sample
Formula I: This formula infers that the true mean (nutrient value) of the population is within a given confidence interval of a specified width, for a simple random sample: , where n = the sample size you wish to calculate z2 = the square of a value from a table of the normal distribution for a risk α [For a 95% confidence level, use 1.96 and square it.] σ2 = the square of the population standard deviation, which is the variance ε2 = the square of the margin of error desired for the sample estimate [ε = P μ; P is the relative error, e.g., 5% or 15%; μ is the mean] The formula may be simplified to:
Formula II: This formula may be used when there is only an estimate of relative variation of the population (i.e., the population coefficient of variation, which is the population standard deviation divided by the population mean). n = z2 (CV)2 / P2, where n = the sample size you wish to calculate z2 = the square of a value from a table of the normal distribution for a risk [For a 95% confidence level, use 1.96 and square it.] CV2 = the square of the coefficient of variation P2 = the square of the relative error desired for the sample estimate, e.g., 5% The formula may be simplified to: n = (1.96)2(CV)2 / P2
Cost considerations are an important factor, particularly if data bases for several products are contemplated. There are several questions that should be asked at this point: 1. Are there any nutrients that are known to be absent from the product or that are present at insignificant levels? 2. What is the time frame for the data base development? 3. How much risk of values being out of compliance is acceptable?
Therefore, considering a 90% confidence interval and a relative error of 15%, the estimates will change.
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FDA analyzes single composite samples based on 12 units each. Therefore, it is a good rule of thumb in developing a data base to include 12 units in each single composite sample that is tested. Regardless of the type of composite used, however, it is designed to be good to prepare the composite to contain the product in proportion to the sampled fraction for the item that is being composited.
4.2.3.3 Selecting the Analytical Methodology
For FAO compliance purposes, uses of appropriate methods as given in the most recent edition of Official Methods of Analysis of AOAC International or if no AOAC method is available or appropriate, by other reliable and appropriate analytical procedures are planned. Whenever possible, uses of AOAC Official Methods are desired because such methods have undergone collaborative evaluations with respect to the following:
Accuracy: a measure of the closeness of agreement between the measured value and a value that is accepted as a "true" value or an accepted reference value; Precision: a measure of the repeatability of the method under conditions of usual operation; Specificity: the ability of the method to measure accurately and specifically the analyte of interest in the presence of other components that are expected to be present in the sample matrix; Sensitivity: the limits of detection (LOD) and of quantification (LOQ); Linearity (and range): the ability of the method to give results those are proportional to the analyte concentration within a specified range of concentrations.
It is well recognized that modifications of AOAC Official Methods may be needed to because Official Methods are not currently available for all nutrients of interest in all food matrices. In such case the ASEAN Manual of Nutrient Analysis (ASEANFOODS 2011) would be useful for a list of methods that can be adopted after method validation as per AOAC/IUPAC protocol in order to analyze the composite sample are listed in Box 8.
Each analytical procedure will be accompanied with a quality assurance proramme to ensure the quality of the data. Extensive documentation of every single step for laboratory analysis will be carried out. These documentations will be kept for data management, identification of missing steps and values, as well as recall points for repeats of analysis.
Box 7. Selection of analytical methods for nutrient analysis
I. Methods AOAC and other standard methods of food analysis.
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i. Proximate analysis: Protein, Fat, CHO, Water, Ash (by Micro-level digestion-distillation system) II. Parameters ii. Macro-minerals: Na, K, Ca, Mg iii. Heavy metals: Hg, As, Se Cd, Pb (by ICPMS) iv. Trace Metals : Cu, Zn, Fe v. Amino acid (by Outsourcing) vi. Iodine (by ICPMS) vii. Total Phenol (by Spectrophotometer) viii. Antioxidant activity: DPPH & ORAC (by ELISA with microtiter plate) ix. Antinutrients: Phytate & Oxalate (by Spectrophotometry & Colorimetry) x. Fatty acid profile (by Gas liquid chromatography) xi. Total dietary fiber (TDF) (by Enzymatic-gravimetric method) xii. Total sugar (TS) (by Gas liquid chromatography) xiii. Total free sugar (TFS) (by Gas liquid chromatography) xiv. Retinol xv. β-Carotene (by High performance liquid chromatography) xvi. Vitamin C, B1, B2, B6 i. Method Standardization III. Quality ii. Method Validation: Internal standard (IS), External standard (ES), percentage of Assurance recovery iii. Data Quality: Precision (CV), Accuracy (In-house reference material - IHRM and Program well documented food), SEM (QAP) iv. Meticulous Documentation
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4.2.4 Statistically analyzing the data and interpreting the results
4.2.4.1 Exploring the Data
The first step in working with any data set is to make sure that the data are clean, that is, virtually error free. Once the data will be found error free, screening for outliers may be the next step. Outlier testing allows the identification of influential observations that may actually be transcription or analytical errors in the data.
4.2.4.2 Calculating Report Values
The following steps in calculating a reportable value based on laboratory data:
1. To calculate the mean (average) nutrient content value from the analyzed nutrient values; 2. To calculate the standard deviation where applicable; 3. To convert the mean and standard deviation from a "per 100 g" basis to the label serving size that is required for the food; 4. To construct a one-sided 95% prediction interval; 5. To select the mean or predicted value for the nutrition label; 6. To calculate the percent daily value (DV) for appropriate nutrients; and 7. To round the values according to FAO or FDA rounding rules.
4.3 Development of food composition database
4.3.1 Background
The reasons for the development of a food composition database for each country have been extensively discussed by Greenfield and Southgate (2003a). Off the many data compilation tools prepared by different organizations (see literature review in the following section), the FAO data compilation tool 1.2.1 has been recommended for faster data exchange among developing countries and hence has been considered for the development of a FCDB for Bangladesh.
4.3.2 Compilation methodology
The Compilation Tool 1.2.1 is structured basically according to Greenfield and Southgate (2003) and separates the database into different stages:
I. Archival database : to compile original data into the archival database II. Reference database : to manage data in the reference database while completing missing data through borrowing, calculation or estimating III. User databases : to select a subset of the reference database to be published in the user database
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4.3.3 Sources of data
Before outlining criteria for data scrutiny, the primary sources of the data will be illustrated:
Box 8. Sources of compositional data Source Description Primary publications Articles in the scientific literature containing compositional data for foods Secondary publications Reviews or published compilations including compositional data Unpublished reports Reports ranging from analytical records to reports prepared for internal use within an organization, but not published in a formal sense Analytical reports specific Analyses carried out specifically within a database programme non-specific Analytical work carried out for other purposes
4.3.4 Data scrutiny criteria
The bases for data scrutiny criteria will be in accordance with the guidelines of INFOODS:
Box 9. Criteria for scrutiny of data Parameter Criteria Identity Unequivocal identification of food sampled Sampling protocol Collection of representative sample Preparation of food sample Cooking method Precautions taken Material rejected as inedible, etc. Laboratory and analytical sample preparation Nature of material analysed Methods used for sample preparation Analytical procedures Choice of method Compatibility Quality assurance procedures Mode of expression Compatibility with that used in the database
The food samples must be representative. Thus, scrutiny includes evaluation of the sampling plan used to obtain the food in terms of number/weight of items collected, date and time of collection, geographic location, mode of combination of items, etc. These have been described in section 4.2 of this inception report.
4.3.5 Assembling data sources
A rigorous search of the literature will be conducted. Recent papers will be sought by regular consultation of abstracting literature and databases. Journals not covered by an abstracting service will be referred to directly. Contact with sources of unpublished data will be developed and these could be: university, government and private laboratories; research institutes; commodity boards and food manufacturers.
4.3.6 Archival stage
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All the relevant information obtained will be recorded systematically using one of the many computerized database management systems available. It will be robust and comprehensive and will represent the archive or store of all values reported for the composition of foods. Historic data will also be in the collection because these provide information that helps in the assessment of whether the composition of a food is changing over time or whether it has a stable composition.
4.3.7 Reference stage
The archival stage provides the basis for preparing the reference database. In this, all the acceptable data for each food from different archival records are combined and presented in a common compatible format with links to the archival records and their metadata. To do this, review of all the available data for each food will be done (Box 12).
Most data sources usually do not provide coverage of all the constituents required for the database as a whole and typically cover a limited range of components. So care will be taken to in considering whether the different samples of foods are compatible. This requires comparing water and fat contents and considering whether the adjustment of values to a constant base can be justified.
Box 10. Criteria for acceptance of compositional values into a database
Criterion Clearly acceptable Progressively decreasing Usually acceptability unacceptable1 Sampling criteria Identity of food Unambiguous Identity becomes less clear Any ambiguity Representativeness Indigenous to the database Less representative of the Not stated population foods consumed Number of samples Protocol designed to achieve Sample numbers chosen Selective samples, defined confidence limits arbitrarily or very limited in number Nature of material Clearly defined Definitions becoming less Not stated or analysed clear unclear Analytical sample Described in detail and known Described briefly, but still Not stated, or no preparation to conserve nutrients known to conserve evidence of need to nutrients protect nutrients in sample Analytical criteria Choice of analytical W ell established and Less well described, or Not stated method internationally compatible unpublished modifications Performance of method Established, validated in Established, but not Not stated, or not collaborative trials validated in-house known to be adequate. Possibly superseded by better method Quality assurance Described, or referenced. No record of quality Not stated Use of proper standards and assurance, replicate standard reference materials analyses only. Mode of expression Units and methods of Progressively less-clearly Units and factors calculation clearly stated described not given
Note: 1 Where the values are the only ones available it may be useful to archive the data.
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4.3.8 Preparation of the user databases
Several different user databases and tables can be prepared from a single, well-constructed reference database. The preparation of user databases requires examination of the food records in the reference database and their combinations (where necessary) and final checks for internal consistency. In many cases, the database for all the foods is provided in the “reference database” for the country or region. In this report we see the “user databases” as those that contain one set of data for each food item, and in which the nutrients and other constituents are given one value per food item. It may be necessary to provide two or more entries for a single food, for example where seasonal differences in composition are sufficient to justify two separate food records. All data to be used in preparing the user databases should have been entered during the archival and/or reference stages.
The preparation of a user database for Bangladesh called FCTB can be prepared after review of similar kind of FCT like that of West Africa and Mozambique. It may contain FCD in 14 food groups like that of DKP/HKI FCT. Nutrients in main table should contain proximate, SFA, MUFA, PUFA, Iron, Calcium, Sodium, Potassium, Zink, Magnesium, Copper, Vitamin C, B1, B2, B6, Folate, Niacin eq., Vitamin A, RE, Retinol eq., ß-Carotene, and Vitamin E should be in the main table. While other nutrients and bioactive compounds viz., Fatty acid, Amino Acid, Anti nutrient factors (phytate, oxalate). Bioactive compounds (phenol, Antioxidant activity), Iodine, Heavy metals, Total sugar, Total free sugar, Carotenoids, Fiber fractions, etc should be presented in the annexes.
For recipes with existing analytical data should be included in the FCDB and missing values need to be calculated by mixed recipes calculation method and EUROFIR nutrient retention factor at food groups level and yield factors at recipe level (to be determine by nutrient).
For a comprehensive FCTB, it must not contain missing values. So data for missing values could be borrowed and imputed from FCTs of USDA 2011, NIN, ASEANFOODS, Thai FCT, Danish FCT, UK FCT, Pakistan FCT, etc.
4.3.9. Summary of the compilation process
An overview of the compilation process is given (Box 13). Each stage of preparation demands detailed scrutiny of the preceding stages, and frequently requires a return to the data source level.
Box 11. Summary of compilation process
Stage Summary of Type of scrutiny applied Format operations Data source Collection of sources Analogous to reviewing a scientific In form published: paper or containing paper; check on consistency of data; electronic record compositional data preliminary assessment of data quality Archival record Compilation of Scrutiny of data source against formal Database format, plus records information from criteria; refining assessments of data of sampling protocols; data sources quality analytical methods; common modes of expression adopted
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Reference database Compilation of data Comparison of values from different In database format, with array from archival records sources; re-scrutiny of archival and data of all acceptable values for for each food sources to assess inconsistencies; each food item; records of calculation of statistical measures statistical analyses; formal assessments of data quality User database Selection and Combination of values to give one In format required by compilation of series value for each nutrient per food item; database users of values for each mean, or median, plus suitable food item in database measures of variability
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5. Preliminary findings and discussion
The primary objective of this study is to prepare “A food composition table for Bangladesh” with existing older data along with the newly analyzed 20 KFs data. To attain this objective steps have been taken to:
1. develop a KF list by prioritization of foods consumed by our population;
2. analyze selected 20 KFs for primary food composition data with full set of nutrient contents;
3. collect secondary food composition data from data generators across Bangladesh;
4. enter each and every collected raw data with specific identification code in FAO food data compilation tool 1.2.1; 5. produce an edited and reviewed FCDB on FAO compilation tool 1.2.1 using INFOODS guideline of database generation; 6. estimate a single value for each and every nutrient of each food by synthesizing all entered data in the edited and reviewed FCDB for a FCTB;
7. identify the missing nutrient values, if any, for each food item of the FCDB;
8. borrow, impute, adopt, and harmonize missing values from regional and international databases;
9. prepare a ‘camera-ready’ form of the FCTB according to FAO-INFOODS recommendations that can be produced in soft and printable hard copies; 10. develop data entry and output format linked with the FCDB for future data entry and customized use of data by end-users;
Of these steps, some of the outcomes have been considered to be reported as the preliminary findings of the present study. These are the followings:
5.1 Development of a key food list
The KF list was developed on food consumption–composition–consumption frequency as detailed in the methodology section. The list of KF presented in Table 1 is tentative in nature. Upon the availability of whole set of household food consumption frequency, the list may have newer foods.
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Table 1. The Key Foods Appeared in the List of Foods Supplying 80% of the Selected Nutrient Sl No. Food Item* % of Total Citation** 1 Rice (6) 7.06 2 Tomato (6) 7.06 3 Green Chili (6) 7.06 4 Egg Plant (5) 5.88 5 Banana (5) 5.88 6 Onion (5) 5.88 7 Tilapia fish (4) 4.71 8 Wheat Flour (4) 4.71 9 Potato (4) 4.71 10 Pond Pangas (4) 4.71 11 Silver carp (4) 4.71 12 Hen's egg (4) 4.71 13 Rooti (4) 4.71 14 Lintils (3) 3.53 15 Jack fruit (3) 3.53 16 Mango (3) 3.53 17 Shrimp (2) 2.35 18 Rohu (2) 2.35 19 Cooking oil (1) 1.18 20 Hilsha fish (1) 1.18 21 Amaranth stem (1) 1.18 22 Folwal (1) 1.18 23 Bitter gourd (1) 1.18 24 Bean (1) 1.18 25 Pumpkin (1) 1.18 27 Indian spinach (1) 1.18 28 lady's finger (1) 1.18 29 Salmon (1) 1.18 30 Mrigal fish (1) 1.18
*In parentheses is the citation no. of the food appeared in each nutrient that make up 80% of the total consumption; **Total Citation =85
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5.2 Sample collection and processing
5.2.1 Sample specification
Dominant varieties of the nine winter vegetables, rice & lentil of the key food list were selected for the present study. The selected dominant varieties are given below.
Sample Variety
Bean BARI Sheem 1
Carrot Koroda 35
Eggplant/Brinjal BARI Begun-8/10
Green chilli Banglalanka 1
Lentil BARI moshur-4
Onion BARI Onion 1 (Taherpuri)
Potato Diamond
Rice BR-28
Tomato BARI Tomato 1(Ratan)/Udayan
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5.2.2 Sample collection
For sample collection, 24 locations of seven divisions were selected. Among the locations the samples were collected according to the specification and their availability in the local market. For making composite, 100-150 g of each food sample was taken from collected samples of each location.
Table: Description of Food Samples Food Item Description Rice Rice was collected from 22 locations. After identification of the variety i.e. BIRI-28, among them samples were taken from 17 locations for making composite. Lentil Lentil was taken from 24 locations Potato Potatoes were collected from 22 locations. Samples were taken from 14 locations as per specification for the study. Green chili Samples were collected from 21 locations. Among them samples were taken from 14 locations as per specification for composite. Carrot The samples were collected from 23 locations. Among them samples were taken from 22 locations as per specification for composite. Brinjal Brinjals were collected from 12 locations. Among them samples from 12 locations were taken for composite as per specification. Tomato Tomatoes were collected from 21 locations. Among them samples from 16 locations were taken for composite as per specification. Samples were collected from 22 locations. Among them samples from 21 locations were Onion taken for composite as per specification. Samples were collected from 22 locations. Among them samples from 18 locations were Beans taken for composite as per specification.
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Images for food samples collected
Brinjal (BARI Begun-8/10) Green chili (Banglalanka 1)
BARI Onion 1 (Taherpuri) Bean (BARI Sheem 1)
Potato (Diamond) Carrot (Koroda 35)
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BARI Tomato 1(Ratan) Lentil (BARI moshur-4)
Rice (BR-28) Rice and lentil samples collected from different locations
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5.2.3 Sample processing
The samples were screened for specific varieties. Around 100-150g sample were taken from each location for composite. Then they were weighed as purchased (AP). For example, AP weight of onion was 2030.37g. The samples were then sorted and dressed. After dressing the refusals were weighed. The dressed samples were thoroughly washed with tap water, followed by distilled and deionized water and then air dried. The samples were weighed as edible portion (EP). For onion total refusal was 289.52g and EP was 1740.85g (2030.37-289.52= 1740.85g).
The samples were then divided into different portions for respective analysis as follows.
Table: Sample distribution for respective analysis. Component Sample distributed Vitamin C 20 g Mineral 10-20 g β-carotene 50g Amino acid 200g Fatty acid 150g Moisture 40g Phytate/oxalate 100g Proximate 200g Total phenol & DPPH 200g Vitamin B1, B2, B6 100g
Liquid N2 treatment ( achieve) 200g
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Images for Sample processing (to make it representative)
Sample collected from seven divisions
Weighing
Washing
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Air drying
Dressing
Composite sample
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5.2.4 Sample analysis
Nine (9) Samples, out of 20 key food samples, have been collected, and the update of analysis is given below:
Nutrients Progress Proximate with total CHO Completed Minerals Digestion completed: Reading by AAS on going Heavy metals On going Vitamin C Completed
Vitamins B1, B2 & B6 On going ß-Carotene Method validation going on GLC estimation of Sugar Not yet Total Phenol Completed Antioxidant activity by DPPH Completed Anti-nutrients : oxalate and Phytate Method validation on going Fatty Acid Sample prepared for out sourcing Amino Acid Sample prepared for out sourcing Cholesterol Method validation finished
5.3 Secondary Data Collection
Data type Progress 1. a) Published papers collected from Completed libraries in & around of Dhaka city
b) Outside Dhaka City Not yet
2. a) Thesis of Research Fellows INFS, (MS / M.phil / Ph.D) Department of Biochemistry Fisheries –Completed
b) Outside Dhaka City Others –on going
3. Report Partially Collected
4. Unpublished Data Partially Collected (e.g. FAO, Harvest, World fish)
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5.4 Progress of Data Entry
Component Progress
Number of food items 757 Number of paper (P) 22
Number of Thesis (T) 2
Number of Unpublished data (U) Not yet
Number of Reports (R) Not yet
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Figure 5: A page of Raw, Unedited FCDB Developed by Using FAO Data Compilation Tool 1.2.1
foodnamfoodnam scientif DEN EDIBL ENER ENER ENER ENER WATE XN NT(g) PROT PROT PROP PROA FAT(g) FAT(g) FATC FAT- FASAT E C(kJ) C(kcal) C(kJ) C(kcal) R(g) CNT CNT(g LA(g) NI(g) (stand E(g) (g) (g) code record nitem nopro type pri quality match 1source food name of source sum prosum of (origin (origin (stand (stand (g/Kg) ) ardize al) al) ardize ardize d) Densit Edible Energy Energy Energy Energy Water conver Nitroge Protein protein protein protein fat, fat, Fat, Fat, fatty y portion (origin (origin (stand (stand sion n, total N X , total; from from total total total total, acids, ref category coeffici al as al as ardize ardize factor 6.25 calcula plant animal (stand (Soxhl metho total
THIS FILE IS TO ENTER THE ORIGINAL COMPOSITONAL DATA TOGETHER WITH THE SOURCE. NO ADDITIONS OR CALCULATIONS ARE DONE - THEY ARE DONE IN THE REFERENCE DB.
Cereals & cereal products
0101 1 1 a F 1 JAAB BARLEYHordeum vulgare 1 HKI1988 P6 BARLEY(WHOLE) 1406 336 12.5 11.5 1.3 0102 1 1 a F 1 BHUTTAMAIZE/CZea mays 1 HKI1988 P6 MAIZE/CORN (IMMATURE) 523 125 67.1 4.7 0.9 0103 1 1 a F 1 BHUTTAMAIZE(MZea mays 1 HKI1988 P6 MAIZE(MATURE) 1431 342 14.9 11.1 3.6 0104 1 1 a F 1 CHEENAMILLET( Panicum miliaceum 1 HKI1988 P6 MILLET(FRENCH) 1427 341 11.9 12.5 1.1 0105 1 1 a F 1 BAZRA MILLET( Pannisetum typho 1 HKI1988 P6 MILLET(PEARL) 1510 361 12.4 11.6 5 0106 1 1 a F 1 KHOI RICE(FROryza satyva 1 HKI1988 P6 RICE(FRIEDPADDY) 1360 325 _ 7.5 0.1 0107 1 1 a F 1 CHALERRICE HUOryza satyva 1 HKI1988 P6 RICE HUSK/BRAN 1644 393 11 13.5 16.2 0108 1 1 a F 1 SHIDDHRICE PA Oryza satyva 1 HKI1988 P6 RICE PARBOILED (HUSKED) 1460 349 12.6 8.5 0.6 0109 1 1 a F 1 SHIDDHRICE PA Oryza satyva 1 HKI1988 P6 RICE PARBOILED(MILLED) 1490 356 13.3 6.4 0.4 0110 1 1 a F 1 ATOP CRICE SUOryza satyva 1 HKI1988 P6 RICE SUNNED (HUSKED) 1448 346 13.3 7.5 1 0111 1 1 a F 1 ATOP CRICE SUOryza satyva 1 HKI1988 P6 RICE SUNNED (MILLED) 1443 345 13.7 6.8 0.5 0112 1 1 a F 1 CHIRA RICE (FLOryza satyva 1 HKI1988 P6 RICE (FLATTENED) 1448 346 12.2 6.6 1.2 0113 1 1 a F 1 MOORI RICE (P Oryza sativa 1 HKI1988 P6 RICE (PUFFED) 1480 354 9.4 7.8 0.1 0114 1 1 a F 1 SUZI SEMOLI Triticum aestivum 1 HKI1988 P6 SEMOLINA 1456 348 _ 10.4 0.8 0115 1 1 a F 1 JUAR SORGH Sorghum vulgare 1 HKI1988 P6 SORGHUM 1460 349 11.9 10.4 1.9 0116 1 1 a F 1 SHEMAI VERMICTriticum aestivum 1 HKI1988 P6 VERMICELLI 1473 352 11.7 8.7 0.4 0117 1 1 a F 1 GAAM WHEAT Triticum aestivum 1 HKI1988 P6 WHEAT (WHOLE) 1448 346 12.8 11.8 1.5 0118 1 1 a F 1 ATTA WHEAT Triticum aestivum 1 HKI1988 P6 WHEAT FLOU(COARSE) 1427 341 12.2 12.1 1.7 0119 1 1 a F 1 MAIDA WHEAT Triticum aestivum 1 HKI1988 P6 WHEAT FLOUR (REFINED) 1456 348 13.3 11 0.9 0117 1 2 a F 1 Gom, GWheat , Triticum a 1 FPLCPeT1 Wheat, Gourab 0117 1 3 a F 1 Gom, K Wheat, Triticum a 1 FPLCPeT1 Wheat,Kanchan 0117 1 4 a F 1 Gom, AWheat, Triticum a 1 NASCB P1 Wheat, Akbar 12.33 11.69 1.86 0117 1 5 a F 1 Gom, agWheat, Triticum a 1 NASCB P1 Wheat, aghrani 0117 1 6 a F 1 Gom, soWheat, Triticum a 1 NASCB P1 Wheat, sonalika
0954 2 6 a F 1 Nadir Rui , kancLabeo r a 1 TLCFAFT2 Rui(river) 0954 2 7 a F 1 Chaser Rui ,kanLabeo r a 1 TLCFAFT2 Rui(cultered) 0971 1 1 a F 1 Poa ( shPoa ( drSciaenoa 1 RAIN P8 Poa ( dry) 0938 2 1 a F 1 Magur, Magur, raw a 1 RAIN P8 Magur, raw flesh 0931 2 1 a F 1 PUTI FRY, rawBarbus ( a 1 RAIN P8 Puti, raw flesh 0963 2 1 a F 1 Tangra Tengra, Mystus va 1 RAIN P8 Tengra, raw flesh 0917 2 1 a F 1 Pabda, Butter FCallichro a 1 RAIN P8 Pabda, raw flesh 0972 1 1 a F 1 Chanda Chanda Ambass a 1 RAIN P8
Meats
1001 1 1 a F 1 GORUR BEEF Bos taru a 1 HKI1988 P6 BEEF 477 114 74.3 1002 1 1 a F 1 MOHISHBEEF (BBulbus b a 1 HKI1988 P6 BEEF (BUFFALO) 360 86 78.7 1003 1 1 a F 1 MURGE CHICKE Gallus baa 1 HKI1988 P6 CHICKEN 456 109 72.2 1004 1 1 a F 1 HASHERDUCK Anas pla a 1 HKI1988 P6 DUCK 544 130 72.3 1005 1 1 a F 1 KHASHEGOAT Capra hya 1 HKI1988 P6 GOAT 494 118 74.2 1006 1 1 a F 1 KHASHELIVER (GOAT) a 1 HKI1988 P6 LIVER (GOAT) 448 107 76.3 1007 1 1 a F 1 VERAR LIVER (MUTTON a 1 HKI1988 P6 LIVER (MUTTON) 628 150 70.4 1008 1 1 a F 1 VERAR MUTTON (LAMB)a 1 HKI1988 P6 MUTTON (LAMB) 612 194 71.5 1009 1 1 a F 1 KOBUTOPIGEON Columba a 1 HKI1988 P6 PIGEON 573 137 70.4 1010 1 1 a F 1 SHUKORPORK Sus crista 1 HKI1988 P6 PORK 477 114 77.4 1011 1 1 a F 1 SHAMUKSNAILS Viviparusa 1 HKI1988 P6 SNAILS (SMALL) 310 74 78.9 1012 1 1 a F 1 SHAMUKSNAILS Pila glob a 1 HKI1988 P6 SNAILS (LARGE) 406 97 74.1 1013 1 1 a F 1 KOCHCHTURTLE a 1 HKI1988 P6 TURTLE 360 86 79.4 1014 1 1 a F 1 Kakra Crab Potamo a 1 BCSF P2 Crab 76.15 1015 1 2 a F 1 Jhinuk Mussel Lamellida 1 BCSF P3 Mussel 82.38 1016 1 3 a F 1 Jhinuk Clam Pisidiuma 1 BCSF P4 Clam 84.25 1012 1 2 a F 1 Samuk Snail, b Pila globa 1 BCSF P5 Snail 79.31 1001 2 1 a F 1 Gorur mBeef, mBos taru a 1 RAIN P8 Beef, muscle Eggs
1101 1 1 a F 1 HASHERDUCK E Anas pla a 1 HKI1988 P6 HASHER DIM 757 181 71 1102 1 1 a F 1 MURGEHEN EG Gallus baa 1 HKI1988 P6 MURGEER DIM 724 173 73.7 1101 2 1 a F 1 HASHERDUCK E Anas pla a 1 RAIN P8 Egg (hen) 1102 2 1 a F 1 MURGEHEN EG Gallus baa 1 RAIN P8 Egg (duck) Milk & mulk product
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ANNEXURE -I
Table 1. List of stakeholders attending in “Stakeholders Meeting of Food Composition Tables for Bangladesh”. SI Name & Designation Organization NO. Bangladesh Agriculture University, 1. Professor Dr. M. Rafiqul Islam Mymenshing 2. Monzina Pervin Bangladesh Breastfeeding Foundation Program Officer, Bangladesh Breast Feeding 3. Rashida Rahman Foundation Institute of Nutrition and Food 4. Professor Nazmul Hasan ScienceUniversity of Dhaka Bangladesh Institute of Research and 5. Dr. Omar Faruque Rehabilitation Center for Diabetes, Endocrine and Metabolic Disorders Bangladesh Institute of Research and 6. Dr. Quomrun Nahar Rehabilitation Center for Diabetes, Endocrine and Metabolic Disorders 7. Professor Dr. Takashi UEMURA Osaka University Institute of Nutrition and Food Science 8. Assistant Professor Md. Khurshidul Zahid University of Dhaka Institute of Nutrition and Food Science 9. Professor Lutfur Ahmed University of Dhaka Institute of Nutrition and Food Science 10. Hazzera Binte Sufian University of Dhaka Institute of Nutrition and Food 11. Mahamuda Khatun ScienceUniversity of Dhaka Bangladesh Council of Scientific and Industrial 12. Mohammed Mofizur Rahman Research (BCSIR), Dhaka Centre for Advanced Research in Sciences 13. Md. Latiful Bari (CARS). University of Dhaka 14. Md. Mamodor Hussain Bangladesh Agriculture Research Council Centre for Advanced Research in Sciences 15. Dr. A.J. Saleh Ahammad (CARS). University of Dhaka International Centre for Diarrheal Disease and 16. M.A. Wahed Research’ Bangladesh (ICDDR,B).
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Table 2. List of Haat/ Bazar for Sample Collection
Division District Union Village Market Name Noakhali Maizdee Maizdee Maizdee Bazar Noakhali Sonapur Sonapur Sampur Bazar Chittagong Chittagong Liazuddin Liazuddin Liazuddin Bazar Chittagong Bottoli Bottoli Botttoli Bazar Moulobibazar Sadar Sadar Kocha Maler Arofh Moulobibazar Sadar Sadar Bhai Bhai Store, Beripara Chowdhury Bazar (old Hobigonj Sadar Sadar Sylhet market) Hobigonj Chowdhury bazar Hobigonj Sadar Sadar (old Market) Sylhet Sadar Sadar Nawab Ali Market Gobindogonj Gaibandha Gobindogonj Gobindogonj Bazar (4) Bazar Rangpur Dinajpur Sundorpur Doshmail Doshmail hat (2)
Dinajpur Sadar Bahadur Bazar Bahadur Bazar (1)
Dinajpur Sundorpur Kantonogor Kantojeu nogor Bazar (3) Mohasthangarh Bus Stand Bogra Raninagar Mahosthangarh Bazar (5) Rajshahi Saheb Bazar Boro Rajshahi Saheb Bazar Kachabazar Pabna Atghoria Sadar Atghoria hat Atghoria hat Jessore Jessore Jessore Sadar Doratona Boro Kachabazar Khulna Jessore Rupdia Union Rupdia hat Rupdia hat Mothurapur Boro Kushtia Khas Mothurapur Mothurapur Boro Bazar Bazar Mymenshing Mymenshing Sadar Sadar Bazar Dhaka Savar Amin Bazar Amin Bazar Dhaka Dhanmondi NewMarket Newmarket Dhaka Dhaka Tejgaon Kawronbazar Kawronbazar Dhaka Munshiganj ? ? Kishorgonj Kishorgonj Kishorgonj Boro Bazar Kishorgonj Jinari Hazipur Hazipur Hat Barisal Barisal Sadar Sadar Municipal Bazar Barisal Barisal Chorfashan Chorfashan Bot-tola Bazar
413
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Raghuramulu N, Nair KM, Kalyanasundaram S, 2003b. Fiber: Food analysis In: A manual of Laboratory techniques. National Institute of Nutrition, Hyderbad-500 007, p57.
Rand WM, Pennington JAT, Murphy SP, Klensin JC, 1991. Analyzing Foods: Part II. Gathering the data In: Compiling Data for Food Composition Data Base. United Nation University Press: The United Nation University, Toho Seimei Building, 15-1 Shibura 2-chome,shibuya-ku, Tokyo, Japan, p19-25.
Somogyi JC, 1974. National food composition table: In DAT Southgate. Guidelines for the preparation of tables of food composition, pp 1-5, Basel, Switzerland,
ASEANFOODS 2011. ASEAN Manual of Nutrient Analysis, Eds. Puwastien P, Siong TE, Kantasubrata J, Craven G, Feliciano RR, and Judprasong K, United Nation University/Institute of Nutrition, Mahidol University, Thailand.
Yusuf HKM, Bhattacharjee L, Nandi BK (2008) Trends and patterns of dietary energy supply and nutrition status in South Asian countries, 1995-2005, S Asian J of Pop Health, 1 (1): 1-12.
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Research Number:
14
Title of the Research Project:
Development of a complementary feeding manual for
Bangladesh
Institution:
Bangladesh Breastfeeding Foundation (BBF)
Principal Investigator:
Dr. A K M Iqbal Kabir
Approved budget: Tk.
3,570,054
DRAFT Interim Results
The Research Grant Initiative is component of the National Food Policy Capacity Strengthening Programme, and implemented by the Food Planning and Monitoring Unit (FPMU), Ministry of Food and Disaster Management and Food and Agriculture Organization of the United Nations (FAO) with the financial support of the EU and USAID.
1. Context of the study
Inappropriate infant and young child feeding practices are a major cause of the onset of malnutrition in young children1. Children who are not breast fed appropriately have repeated infections, grow less well, and are almost six times more likely to die by the age of one month than children who receive at least some breast milk. From six months until 23 months of age, when breastfeeding alone is no longer sufficient to meet all nutritional requirements, infants require appropriate complementary feeding, during which they gradually move to consuming family foods. During this period, the incidence of malnutrition, the effects of which are seldom reversed in later childhood and adolescence2 rises sharply, mainly due to poor quantity and quality of complementary foods and faulty feeding practices. According to the BDHS 20073, in Bangladesh, complementary foods are introduced among infants (36%) as early as 1 month of age and by the age of 6 to 7 months only 67% of breast fed children received semi solid or solid foods as per the complementary feeding recommendations. The quality of diets is also poor, with only 25% of infants being fed vitamin A rich foods and as little as 10% receiving animal foods. The prevalence of stunting among children in Bangladesh decreased from 51% in 2004, to 43% in 20073. Bangladesh is still one of the 24 countries with the highest burden of stunting in the world 4,5. Over the years, the country has adopted legislation, curriculum on Infant and Young Child Feeding, including a National Strategy for Infant and Young Child Feeding and an accompanying Plan of Action. Similarly, the National Food Policy Plan of Action (2008- 2015)6 clearly includes a key area of intervention for promoting and protecting breast feeding and complementary feeding. One important constraint to implementing these policies is the absence of adequate policy tools, guidelines and a manual on complementary feeding that can be used for guiding policy implementers and trainers at various levels of implementation. The “Training curriculum on complementary feeding”, developed by the Bangladesh Breastfeeding Foundation in 2007, serves as a general guide for national and sub national level health professionals who provide training to health and nutrition workers in IYCF. It includes some recipes, complementary feeding messages and general instructions on how to overcome common feeding problems. While this is useful, science-based guidance targeted at mothers and care givers on the types
416 and quantities of foods, recipes, the preparation and processing methods, details on nutrient composition and adequacy and for further diversifying complementary foods is needed. This project will develop guidance material targeted at mothers and care providers. This will build on the above-mentioned “Training curriculum on complementary feeding” and will also include a wider range of recipe options; indications on basic foods/ groups; right food combinations; correct food handling methods; appropriate preparation methods and simple processing technologies as well as the schedule and frequency of complementary feeding.
• This project will involve reviewing documentation and current knowledge practices, studies on existing practices and constraints to update adopting appropriate child feeding practices in accessibility will be carried out among 6 to 24 months old children and their mother. Bangladesh and South Asia – including those undertaken by ICDDR’B, Alive and Thrive, the National Nutrition Programme (NNP), the Integrated Horticulture and Nutrition Development Programme and Action Against Hunger (ACF)7,8,9(Action Contre La Faim) . • A selection of the recipes will be done in rural and urban areas of seven divisions in Bangladesh including Chittagong Hill Tract (CHT) through In-depth interview, Focus Group Discussions and development of recipes. • Recipes and the related preparation and processing methods will initially be standardized in a laboratory, bearing in mind field realities. • Selected recipes will be analyzed in the laboratory for its nutrient value for further development and then trials of Improved Practices (TIPS), the recipes trials (Demonstration experience trials) for the acceptability of 6-24 months children.
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2. Key outputs and research
Objectives 2.1 Research questions Probable methodology /output 1. To Research Question 1: Is In Bangladesh several documents have been develop[ there any documentation prepared namely guidelines of the BBF, IPHN and a CF and update of related agencies. These are in need of review and guideline complementary feeding update and should be based on science based to find practices in Bangladesh? evidence for improving complementary feeding appropri practices and in line with user needs. ate Documentation of knowledge and practices on feeding complementary feeding practices, preparation and practices processing methods, and types of local home based complementary foods being used in Bangladesh and in South Asia.
2. To assess Research Question 2: Is There is very limited data on dietary and nutrient the there any assessment of adequacy of complementary foods in Bangladesh. dietary dietary and nutrient Adequacy of complementary foods in seven and food adequacy of complementary divisions of Bangladesh. diversity foods • Determination of dietary and nutrient and adequacy of complementary foods will be adequacy done through calculation of selected foods nutrient values (energy, protein, fat, carbohydrate, vitamin A, calcium, iron, zinc and vitamin C ) using published and unpublished FCT for Bangladesh as well as Regional FCT. Selected CF will be analyzed
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for nutrient composition in collaboration with INFS, DU. • Determination of nutrient adequacy of the complementary foods in relation to nutrient requirements and recommended dietary intakes/allowances. 3. To prepare Research Questions 3: Is There is a general training manual on manual of there any manual of complementary feeding published by BBF. This is in complement complementary food recipes need of update with regard to standardization a set ary food and complementary feeding of improved complementary food recipes based on recipes and guide? locally available foods using appropriate complement preparation and processing methods, technologies ary feeding and portion sizes. guide
3. Literature Review:
By the literature review we will have the knowledge of complementary feeding in Bangladesh and the region. A systematic literature review was conducted to identify the relevant issues of complementary feeding, sources of information on child nutrition problems, complementary feeding practices, preparation and processing methods and the types of locally available and home based complementary foods being used, cultural beliefs, motivation, dietary intake, hygiene practices and lessons learned in Bangladesh and the South Asian region. For this purpose we have used different search engine like Google, Pub med, and Bing .We also reviewed the work carried out by ICDDR, B, Alive and Thrive (A&T), Institute of Public Health and Nutrition (IPHN), National Nutrition Project (NNP), The Integrated Horticulture and Nutrition Development Project under the Department of Agricultural Extension (IHNDP of DAE, Ministry of Agriculture(MoA) and Action Against Hunger (ACF) as well as South Asia
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Infant Feeding Research Network (SAIFRN) and One Asia Breastfeeding Partners Forum(OABPF). Review was also included the documents of World Health Organization (WHO), United Nations Children’s Fund (UNICEF) and Food and Agriculture Organization (FAO).
Complementary Feeding practices in Bangladesh
During the first year of life, there is transition for infants from a diet of breast milk and/or infant formula to one that includes solid foods and other beverages. The long-term implications derive from limited evidence that dietary patterns in infancy may set the foundation for eating patterns a few years later 10 and different chronic diseases in later life.
Adequate nutrition during infancy and early childhood is critical to the development of children’s full human potential. Poor infant and young child feeding practices, coupled with high rates of infectious diseases, are the proximate causes of malnutrition during the first two years of life. The second half of an infant’s first year is an especially vulnerable time, when breast milk alone is no longer sufficient to meet his or her nutritional requirements and complementary feeding should start11.
As a result of inappropriate feeding, poor health and hygiene, and poor caring practices, the nutritional status of many young infants deteriorates with advancing age. To explore the effectiveness of nutrition education package to prevent malnutrition among young children. A community-based, randomized, controlled trial was conducted among 605 normal and mildly malnourished children aged 6 to 9 months in 121 Community Nutrition Centers (CNCs) of the Bangladesh Integrated Nutrition Project (BINP) in four regions of Bangladesh from 2000 to 2002. The result showed that, Nutrition education successfully prevented malnutrition in all the areas. Variation in the outcome of nutrition education among the regions was observed.
Complementary foods given to infants and young children in Bangladesh are often nutritionally inadequate and unsafe, leading to malnutrition (BBF, 2004; BDHS, 2004; BBS/UNICEF, 2003). Foods from animal sources such as fish, chicken, beef and egg are expensive and not commonly given to children: only 22% of children aged 6-9 months are
420 given foods from animal sources (BDHS, 2007). Nutrient rich plant foods such as fruits and vegetables are also not given to children on a daily basis. The most common complementary foods include khichuri (rice cooked with lentils and oil), bhaat dal (rice and lentils cooked separately), suji (wheat semolina or rice flour with sugar), bhaat (rice alone) and muri (puffed rice).Inappropriate infant and young child feeding practices are among the most serious obstacles to maintaining adequate nutritional status, and contribute to levels of malnutrition in Bangladesh that are amongst the highest in the world. Almost one-half (48%) of children under five years are underweight and 42% are stunted12.
Recent data from the World Health Organization showed that about 60% of all deaths, occurring among children aged less than five years (under-five children) in developing countries, could be attributed to malnutrition. It has been estimated that nearly 50.6 million under-five children are malnourished, and almost 90% of these children are from developing countries. Bangladesh is one of the countries with the highest rate of malnutrition. The baseline survey by the National Nutrition Programme (NNP) showed high rates of stunting, underweight, and wasting. However, data from the nutrition surveillance at the ICDDR,B hospital showed that the proportion of children with stunting, underweight, and wasting has actually reduced during 1984-2005. Inappropriate infant and young child-feeding practices (breastfeeding and complementary feeding) have been identified as a major cause of malnutrition. In Bangladesh, although the median duration of breastfeeding is about 30 months, the rate of exclusive breastfeeding until the first six months of life is low, and practice of appropriate complementary feeding is not satisfactory13.
The recent data showed that the prevalence of starting complementary food among infants aged 6-9 months had increased substantially with 76% in the BDHS 2007 data set. However, the adequacy, frequency, and energy density of the complementary food are in question. Remarkable advances have been made in the hospital management of severely-malnourished children. A recent study at ICDDR, B has also documented that home-based management of severe protein-energy malnutrition without follow-up was comparable with a hospital-based protocolized management. Although the community nutrition centres of the NNP have been
421 providing food supplementation and performing growth monitoring of children with protein- energy malnutrition, the referral system and management of complicated severely - malnourished children are still not in place14.
Behavior: Dietary counseling is an integral part of treating malnutrition. A first step towards improving the management of moderate malnutrition is to evaluate dietary messages in current programmes and assess their adequacy and effectiveness. Linear programming was used to identify problem nutrients. A literature search was conducted of studies using family foods for rehabilitating malnourished children. The result showed that, there was a greater emphasis on providing food supplements for rehabilitation than on utilizing family foods. Zinc and vitamin E emerged as possible problem nutrients. Intervention studies in wasted children suggest that counseling caregivers about family foods can achieve good rates of weight gain.41
Frequency: The intensive nutrition education and supplementation given were highly effective, more children improved from moderate malnutrition to mild or normal nutritional status despite a higher incidence of morbidity. Use of separate feeding pots, frequency of feeding, and cooking of additional complementary feeds improved significantly in the INE and INE+SF groups compared to the comparison group after three months of interventions and six months of observation. There was improvement of frequency of feeding from 2 to 4 times and it was sustained after education associated with improvement of moderately-malnourished children.15
Mothers’ Perceptions: The use of BMS was higher among the mothers of middle SES than among the mothers of low SES (55.8% vs. 43.5%, p < 0.001). Perception on appropriate feeding practices was also significantly different between the two groups. Approximately, 90% of the mothers of low SES could not differentiate between infant formula and milk powder compared to 70% of the mothers of middle SES (p < 0.001). The findings of FGDs revealed that some middle-class mothers thought that infant formula was the best food for their infants.16
Caregivers and their time: The mothers from extremely poor families in a study reported having financial and time constraints on child care and the preparation of complementary food. During the intervention, there was a sharp increase in the use of khichuri as the main 422 complementary food, but subsequently the practice decreased to some extent, largely due to the increase in age of the study children, when they were already habituated to the family foods.17
Complementary Feeding practices in South Asia
More than 60% of children living in South Asia are malnourished18. Malnutrition increases the risk of child mortality; it is associated with >50% of child deaths 19 in addition to impairing child development20. Identifying approaches to reduce the prevalence of malnutrition particularly in the vulnerable first 2 years of life is a priority in developing countries. Malnutrition rates increase between 6 and 18 months, the period of complementary feeding 21. Inappropriate practices such as the delayed introduction of complementary foods, low energy and nutrient density of foods offered, feeding in small amounts at meals, and food restrictions due to cultural beliefs are common even in parts of Southeast Asia where incomes and food availability have improved steadily over the last decade18.
Among preventive measures that would reduce the excess mortality for children under the age of five years, exclusive breast feeding and good quality complementary feeding have been listed as first and third, respectively, with a calculated 600,000 deaths per year preventable by good complementary feeding (i.e. 6% of deaths) 22.Infants and young children bear the brunt of chronic malnutrition and suffer the greatest consequences, that is, the highest risks of morbidity and mortality23,24,25.The incidence of malnutrition rises sharply between 6-18 months of age and the deficits acquired are difficult to compensate for later in the survivors26.
Dietary Intake
Many children suffer from under nutrition and growth faltering during this period, with consequences that persist throughout their life. Children need complementary foods in addition to breast milk from the age of six months. WHO recommends that infants start receiving complementary foods at 6 months of age in addition to breast milk, initially 2-3
423 times a day between 6-8 months, increasing to 3-4 times daily between 9-11 months and 12- 24 months with additional nutritious snacks offered 1-2 times per day, as desired27.
The World Health Organization (WHO)-recommended infant and young child feeding indicators were estimated, and selected feeding indicators were examined against a set of individual, household, and community-level variables using univariate and multivariate analyses. The sample included 2482 children aged 0 to 23 months from the Bangladesh Demographic and Health Survey of 2004, among those aged 6 to 9 months, 62.3% received complementary foods in addition to breast milk. 28
Appropriate complementary feeding promotes growth and prevents stunting among children 6–24 months. Appropriate complementary feeding involves a combination of practices to maintain breast milk intake and, at the same time, improve the quantity and quality of foods children consume. The 6–11 month period is an especially vulnerable time because infants are just learning to eat and must be fed soft foods frequently and patiently. Care must be taken to ensure that these foods complement rather than replace breast milk. Therefore, breastfeeding should continue through 24 months and beyond. Improving complementary feeding requires a combination of strategies. Energy intake can be increased by increasing breastfeeding frequency, increasing food portion sizes, feeding children more frequently, and/or providing more energy-dense foods. Micronutrient intake can be increased by diversifying the diet to include fruits, vegetables, and animal products; using fortified foods; and/or giving supplements. Choosing food combinations that enhance micronutrient absorption is also important. Programs to improve complementary feeding must conduct local assessments29.
From May through August 2009, the result showed that a large proportion of children do not consume sufficient amounts of complementary foods to meet their energy and micronutrient needs. There was a gap in knowledge about appropriate complementary foods in terms of quality and quantity and strategies to convert family foods to make them suitable for children. Perceptions and practices related to complementary feeding need to be effectively addressed
424 to improve the levels of child undernutrition. Lack of understanding of children’s nutritional needs and insufficient time for feeding children is key barriers to complementary feeding30.
Child Nutrition Problems
This interaction and its biological results are called “malnutrition”, or the “malnutrition- infection complex”. Eliminating malnutrition would cut child mortality by more than 50 percent, and reduce the burden of disease in developing countries by about 20 percent 31.
Four aspects of proximal behaviors that are part of complementary feeding and that affect intake can be defined. These are: (i) adapting the feeding method to the child’s psychomotor abilities (e.g., spoon handling); (ii) feeding responsively, including encouraging a child to eat, attending to possible low appetite, balancing child versus caregiver control of eating, and being affectionate or warm toward the child during feeding; (iii) creating a satisfactory feeding situation by reducing distractions, developing a consistent feeding schedule, and supervising and protecting children during eating; and (iv) timing of feeding, including feeding frequently and feeding when children are hungry32.
South Asia is home to persistently high levels of micronutrient deficiencies (Iron, Vitamin A and Iodine). A 2004 global report 33 estimated that the proportion of children under five years who were iron deficient ranged between 55% and 81% in Bhutan, India, Nepal and Bangladesh, Respectively. The scientific review on complementary feeding34 that WHO and UNICEF commissioned in 1998 provided age-specific guidance on nutritional requirements from complementary foods in healthy breastfed children. The review’s conclusions have been translated into practical guidance for improving caregiver practices, notably in the feeding component of the WHO/UNICEF strategy for Integrated Management of Childhood Illness (IMCI), 35 and the WHO manual Complementary feeding: family foods for breastfed children36.Since the publication of the scientific review, new estimates have been made for energy and nutrient requirements for infants and young children37, warranting an update of previous recommendations.
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Hygiene Practices:
Simply having the technology to wash both hands properly does not mean everyone will do it. Although 56 per cent of rural people in a 2008 survey2 said that they washed their hands with soap or ash after defecation, only 17 per cent were observed to do so. Less than one per cent was seen to wash their hands before preparing food. Many rural Bangladeshi people still practice the traditional habit of eating with their right hand and cleaning themselves or a baby's bottom with their left. Therefore, many wash only their right hand before eating and wash only their left hand after defecation or cleaning a baby's bottom. This practice does not ensure roper elimination of the microorganisms that cause infectious disease38. Cultural Beliefs and Motivation: Food, health, and care are all necessary for healthy survival, growth, and development, according to the UNICEF conceptual framework (1990). The major contributors to the reduction in mortality over the last decades are immunization, vitamin A supplementation, oral rehydration therapy (ORT), improved education (especially of mothers), as well as safe water provision, which has had a positive impact on diarrhea and other water- borne diseases39.
4. Methodology: The purpose of the project is to develop a complementary feeding manual for Bangladesh. For this purpose we have to develop a multiple methods which will occur in step by step. The process will include initially study of the complementary foods practices which are prevalent in the community and for this we will carry out Focus Group Discussion and in-depth interview.
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Methodology
1. Requirement Sample frame and Sample Size Qualitative methods Training 2. Training of stuff
Baseline survey ------• Focus group discussions • In-depth interview
Analysis of Data
Stakeholder consultations
Development of recipes
Recipe trials in selected areas (Demonstration experience
Trials of Improved Practices (TIPS) methods
Manual of CF recipes and CF guidelines
Final report
4.1. New Primary survey: (FGD, IDI)
Sample frame and size:
Multi stage random selection method (In-depth interviews, Focus group discussions) will be used to select the population (6-24 months child bearing mother/father/mother-in-law) for the study. Population will be selected from urban and rural areas of seven divisions to cover all the geographical areas with cultural variation in Bangladesh.
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Area Selection: The following areas are selected for the survey
Division District Upazilla Union Population FGDs, In- depth Interview and TIPs Dhaka Munsiganj Lohajang To be Tips selected Sylhet Habigonj Chunarughat To be selected Rangpur Gaibandha Gobindhogonj To be TIPs selected Khulna Khulna Dacop To be selected Chittagong Cox’sbazar,Rangamai Ramu,sadar To be selected Barisal Pirojpur Nazirpur To be TIPs selected Rajshahi Shirajgonj Belcuchi To be selected
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Training: The Research Assistants and Research Fellows will be trained for In-depth interviewing, FGDs and Recipe trials. They will conduct and facilitate these activities.
4.2 Qualitative Research:
Qualitative research method will be used to determine the current feeding practices, preparation and processing methods and types of local, home based Complementary foods being used for their children including hygiene practices in the community. The following method will be used: 429
a) In-depth interviews (observation of her) b) Focus group discussions (FGDs). Procedures: 1. In-depth interview(with observation): Where: Rural and urban areas covering seven divisions including CHT hill tracts.
Who: Mothers of 6-24 months children mother-in-law/care givers and father will be participant.
Number: 15
Duration: Between 1 hour to 2 hours.
By Whom: The research fellow and assistant will conduct the In-depth interview. The Principal investigator or Co-principal investigator and the research officer will supervise the process.
How: In-depth interviews are useful qualitative data collection technique that can be used for a variety of purposes including needs assessment, issue identification and strategic planning. A total 15 in-depth interviews will be held with mothers or caregivers and father who will serve as key informants in both rural and urban areas for complementary feeding practices at the household and community level. Before starting the interview, informed consent will be obtained from he respondents. The research assistant and research fellow will conduct the interviews and an interview guide will be used to facilitate the interview process and the research officers will supervise the interview through observation or re-interview. The responses will be audio-recorded and complemented with written notes by the interviewer. Suitable key informants will be chosen to the purposes that have a good understanding of the issues to explore. Interviews will take place formally or informally-preferably in a setting familiar to the informant.
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Key Questions:
1. What types of food do you give to your children? Does your child like your food which you feed your children? 2. Is your child satisfied with the food that you give him/her? 3. Does your child ask for more or do you have to coax him to eat? 4. What type of preparation methods you use to feed your children? How do you cook? Briefly describe the process?
5. Do you have any Idea about Complementary food (barti khabar)? 6. What types of food are available in your locality for the feeding of your children?
7. Do you wash your hands, when and how? Does you use bowling water (mineral water)/tub-well water to prepare your children's food? 8. Does your child drink mineral water or tube well water or others? 9. How many times did you visit the health centre for your child after six months of age? Why? Would you tell me what happened there? What was the treatment? 2. Focus Group Discussions (FGDs): Where: Rural and urban areas covering seven divisions including CHT.
Who: 6-24 months child bearing mother/father/mother-in-law (grandmother), health worker
Number:28 (It will be calculated as follows : 7 div.x2( mother /mother-in-law (grandmother)group +7 div.x1(father group)+7 div.x1(grass root level health worker group)=28.)There will be 28 FGDs in seven divisions. One FGD will be for mother and one for mother –in-law-/grandmother in each division and one FGD for father and other will be for that health worker group who worked in HH (field (House to House). Total 28 FGDs will be done in seven divisions.
By Whom: The research fellow and assistant will conduct the FGDs
How: After selection of the subjects, Focus Group Discussions (FGDs) will be conducted on three groups from each selected population in a convenient place. The three groups will include (1) mothers, caregivers and grandmother; (2) father; (3) health worker.
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Each group will consist of 6-8 persons, of which one of the participants will be a critique to get more insights. They will also be similar in socio - economic characteristics. FGDs will be conducted by the research assistant who will serve as a moderator to guide the group on the right topic by putting them on the track. The research fellow will facilitate the discussion. A tape recorder will be used to record the discussion. One facilitator will ask the questions and another facilitator will take the notes and record it.
Duration: 1 to 2 hours
Key Questions:
1. What types of food do you give to your children? How do you feed your children?
2. What is the minimum amount of food you feed your children? Explain in cups/bowl/spoons/serving size
3. Do you think that the food that you give is adequate for the child?
4. What type of preparation methods do you use in preparing Complementary Food? How do you cook it? Briefly describe the process how do you feed Complementary Food to your child/children? Hands, spoons, cup, feeding cup, others
5. What types of foods are available in your locality for the feeding of your children? List : Local foods/commercial foods
6. How much money do you expend per month for food of your family?
7. When do you start giving extra food in addition breastfeeding? Does your child like the food that you feed him/her?
8. Do you wash your hands, plates, glass before feeding your baby?
Analysis of data
Analysis will be done using the ATLASti software (update version), along with duplicate entry to check consistency of data.
3. Activities implemented :
1. Stakeholder consultations :
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Different stakeholders like IPHN, FAO, WHO, UNICEF,WFP, ICDDR,B,CARE, ACF, HKI and other related organization expertise will be invited to share their views, ideas, experiences, programmes and advice about Complementary Feeding Practices.
2. Development of recipes: Based on the results from the literature review, FGDs, in-depth interviews and observational data, recipes will be developed. Thirty recipes will be cooked and standardized using locally available ingredients. Nutrient composition will be calculated for the energy, protein, fat, carbohydrate, vitamin A, calcium, iron, zinc and vitamin C contents and the nutrient adequacy will be assessed against the recommended dietary allowances using international and regional norms. Available national and regional food composition tables will be used for calculating the nutrient composition of the complementary foods.
Nutrient adequacy of the diets will also consider the nutrient contribution made by breast milk for children between 6 to 23 months of age.56 Analysis of CF will be done in a standard laboratory, namely the INFS.raw ingredients of the CF will be given to INFS laboratory for analysis He/ she will prioritize the ingredients and analyze the nutrients of raw and cooked foods. The nutrients value will be calculated by using the food composition table.
The research assistant or a volunteer will facilitate the cooking session and the research fellows will elicit comments take suggestions made by the mothers. When the food is ready, each mother will taste and serve the foods to her child. An acceptability score card will be used to evaluate the overall acceptability of the complementary food by the child and mother. The facilitator will also discuss serving and feeding methods, availability of ingredients and materials and feasibility issues.
1. Testing improved recipes for use (Demonstration experience trials): The Complementary foods, recipe options, guidelines, key nutrition education messages and recommendations will be based on Trials of Improved Practices (TIPS) carried out in Bangladesh.For recipe trials, sensory evaluation, good cooking sessions and acceptability trials will be conducted with mothers. The recipes will be standardized at first and then tested for appropriateness and acceptability by young children and their mothers/caretakers.
2. The trials will consist of home visits for a randomly selected number of households. In the initial visit will be made and seasonal food availability and accessibility will be recorded. Based on the household assessment, a total of 30 complementary feeding recipes using a variety of readily available local foods will be developed. The basic complementary feeding recipes will consist of the following food combinations -
1. Cereal+ (fish/ eggs/ peanut/ meat) + green leafy vegetables+ small quantity of oil
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2. Cereal + pulse +nuts +vegetables/fruits + small quantity of oil
3. Cereal + nuts/fish/egg + +fruit + small quantity of oil
4. Cereal + pulse + Fruit + small quantity of oil
5. Cereal + lentil +chicken + fruit + vegetables + oilseeds
6. Cereal + milk/egg + sugar
The WHO “Indicators to assess adequacy of complementary feeding practices, including a minimum list of food groups≥ ( 4 food groups),7 recommended food groups, minimum age appropriate meal frequency, the quantity of ingredients to be use and volume of cooked food will be used in the planning of the Complementary Feeding. The latter will be determined using both the WHO recommendations (WHO, 2000; WHO 2003) and an FAO developed method to assess quantities of main ingredient (uncooked food consisting of cereal) 58will be use for one meal per child 40. The recipes (mixed recipes methods) will be introduced to the households through community-based cooking sessions and will be subsequently taste for acceptability and feasibility in home settings for two months. In addition to the recipes, caregivers will be strongly encouraged to complement the recipes with mashed fresh fruit/vegetables daily and to give complementary food with foods of animal origin at least 2-3 times per week. The ingredients measurement (tsp, 1 cup, 1 bowl, fistful, and g) will be mentioned in the recipes. Different recipes will be prepared for different age groups and different cost range will be prepared for the different income level.
Example: Recipes Trials
In the recipe we will add Name of food, composition, use, Age group, No of mother,
Area – (in each area –village-no of trials), Feeding, Aided/Self, Preparation, Feeding mechanism, Frequency, by age, By nutritional status, Nutrition counseling,
Trial – Demonstration: Explain to care giver, Invite/Ask to prepare at home (cooking)
To feeding at home, Weight measurement of food ingredients before and after cooking, amounts of added water while cooking, check list of recipe trails, observation guideline, base line-perceptions/practices, end line- perception/practices
Name of the food:
Ingredients Amount Size Amount % RDA Cost glass/bowl Small, (g/ml) medium, large
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Objective:
1. Feasibility- 2. Difficulties for care givers . 3. Perception of care giver. 4. Child prospective–Acceptable/taste 5. Care giver prospective /Convenience 6. Nutrient Density/Composition/Nutritional adequacy 7. Observational notes/difficulties
8. Actual feeding intake – (Side effect?)9. Acceptability by design makers& providers
2. Trials of Improved Practices (TIPS) methods:
Based on the TIPS in Bangladesh, mothers/primary caregivers will have a choice of recommendations to act on, questions about their reasons for that choice, and follow up for improving and taking action on the feeding recommendations. 30 for different income group (high,) by this process we can find out if there is any problem in the children to consume the prepared food and try to improve the recipes to address the problem. We will also observe the interest of the mother/father/caregiver to introduce the recommended foods to the children by asking them how much and how long they serve the foods to their children and if the preparation costs are suitable or a burden for them. By this we will be able to prepare recipes that are cost effective. After the TIPS we will finalize 30 recipes and will carry out analysis of energy, protein, fat, carbohydrate, calcium, iron, zinc and vitamin C content of the recipes
3. Manual of CF recipes and CF guidelines: Based on the TIPS in Bangladesh, the manual will illustrate the cooking and standardization of a set of improved complementary food recipes. A variety of locally available foods will be used employing appropriate preparation and processing methods and
• Local technologies as appropriate • The manual will also include standard portion sizes • Calculation of dietary diversity scores • Energy, protein, fat, carbohydrate, calcium, iron, zinc and vitamin C content • Cost on a per serving basis suitable for low, middle and high income groups. • The Complementary feeding guide and recipes will be validated through focus group discussions with mothers in urban and rural settings of seven divisions in Bangladesh.
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Preliminary findings and discussion
FGD
Breastfeeding:
Mother: Most of the mother fed breast milk and most of them give colostrums after gave birth of their child. A large number of them said that they fed colostrums within one hour; a large majority of them said that they fed colostrums within 24 hour and few of them couldn’t mention the specific time of colostrums giving after child birth, they said that gave colostrums after three days for their sickness, physical complexity. This is but many of them give honey, sugar water, sugar candy’s water after born, because the child will be talk sweetly. In addition, majority of the mother were on familiar terms with colostrums and protecting infant from diseases as enhancing the newborn brain, it works as vaccine, was the colostrums giving reasons given by them. However, the mother who fed colostrums after 3 days later, they thought that colostrums were perished. It’s their misconception about colostrums. The large number of the child take mother milk 7 to 12 times a day, approximately, few of them take 3 to 5 times a day, actually they said that they didn’t count how many times their child fed breast milk.
Father: most of the father said that their wife fed breast milk, this is but many of them give honey, sugar water, sugar candy’s water after born, because the child will be talk sweetly. a large majority of them said that they fed colostrums within 24 hour and few of them couldn’t mention the specific time of colostrums giving after child birth, they said that gave colostrums after three days for their sickness, physical complexity. They haven’t enough idea why need colostrums, though it’s their thinking that it is benefit for their child.
Complementary feeding:
Approximately, major numbers of the mother have started complementary food with continuation of breast milk. After six months of age of their child, large majority of the mother started complementary foods. It’s their thinking that complementary food is helpful for the child like prevent diseases , brain will be developed for education and so on. On the other hand, few of them said that the child do not get enough milk that’s why they started to complementary foods. Around large number of the mother started complementary feeding after six months of the age of their children, a large majority of the mother started that after 7 to 8 months later and few of them started that after one year of their child. They feed them
436 liquid, semi liquid, semi solid foods like khichuri, suji, sagu, potatoes with pulse (aloor dal, fish) home based foods and chicken livers soup. But their cooking ingredients are different. Some of them only use rice (sunned rice in Chittagong), lentils, salt, potato or tomato, few of them add vegetables like amaranth, Indian spinach, papaya, and gourd and so on for make khichuri. Very few of them add egg, chicken, liver, small fish for cooked khichuri and for the suji or sagu they add small sugar candy, sunned suji, milk or egg. A large number of only use suji, sugar and water. Most of them take it 3 to 4 times a day 1 medium size of bowl.
They said that “we are poor people; we haven’t enough money to give our child fish, egg, meat every time.”
Though few of them give their child banana, papaya, orange, apple, sometimes seasonal fruits like mango, jack fruit, guava and so on for their child’s health, actually they have no knowledge and practice about complementary foods why need, how to prepare, it’s sufficient or not. They think that what they give their child that is perfect for their children. However, a few number of them said that they hear about it from their Didi (health worker) or other elders’ person like mother, sisters. When they went to the health care for vaccine or others reasons, few of them hear about complementary foods but don’t take any advised about types of foods, nutrition, how , how many times to give foods from them.
Father: A large number of them said their wife fed complementary foods. After six months of age of their child, large majority of the mother started complementary foods. It’s their thinking that complementary food is helpful for the child like prevent diseases , brain will be developed for education and so on. On the other hand, few of them said that the child do not get enough milk that’s why they started to complementary foods. Around large number of the mother started complementary feeding after six months of the age of their children, a large majority of the mother started that after 7 to 8 months later and few of them started that after one year of their child.
Responsive feeding:
Majority of the mother said that they have no problem to feed their child. Their children like their foods and eat happily. A large majority of them said that their children at first take the foods but sometimes later they refused to take the foods. This is because, sometimes they were sick, may be they don’t like same types of foods every times, sometimes they bothered so much that the mother went to beat or scolding the child, but no one force to feed, this is because if force they feel to vomiting. Few of them said that sometimes they walk away, sometimes sing song, lorry, and rhyme, show the bird, moon, cows, and use ringtone of the mobile to feed the child.
Foods availability: 437
There are many kinds of vegetables like , Potatoes, Binger, Papaya, Cucumber, amaranth, Indian spinach, Radish leaves , sweet pumpkin, Gourd(Bottle), Egg, puffed rice, Biscuits, Chips, Chocolate, Cake, Mojo, Cow’s milk and Orange ,Apple, Banana, Papaya, Grapes, Guava and many others seasonal fruits are available to buy easily in all of 3 divisions. However, dry fish (shutki), small fish (keski), banana, potato, tomatoes are easily available and affordable in Chittagong division. Others foods like lactose, cerelac, bio milk, aldo milk they fed their child.
Knowledge about nutrition:
Majority of them couldn’t have any knowledge about nutrition. But few of them think that a vegetables, fish, egg, meat, water melon, banana, khichuri, seasonal fruits contain a lot of vitamins. But they don’t know which types of foods contains all things like mineral, protein, vitamin, energy contains. Some of them have some misconception about nutrition.
They said that “they have no idea about nutrition, they think that oranges, apples have more nutrient, but they could not buy it.” One of them said that if her children take banana her child will be affected by catch and cold, that’s why she didn’t give her child banana. Her mother in law was forbidden to give banana.
However, few of them, think that whatever the cost of nutritious foods, it should good and healthy for their child. But majority of them said that if the food cost is affordable they could buy nutritious foods easily.
Father has no idea about nutrition.
Cost:
Most of them said that they don’t have the estimate about their child foods. Though, majority of them spend 250 to 400 taka for their child, approximately. Few of them spend 450 to 800 taka and very few of them spend 1000 to 2000 taka monthly for their child foods. When they haven’t enough money to buy foods for their children they lend money from others person or shops or others way, they spend their money for child’s food as their income. Their income is not enough to give their child nutritious foods, if the food cost is low price, it will be very easy for them to buy good and healthy foods for them. Their family members want to buy good and nutritious foods but could not buy.
One of them said that “dakter koise barti khabar dite, kowter dudh dite,kemne dimo, gorib manush.”
Hygienic practices:
438
A large number of the mother said that after cooking they lid the food, if the foods were perished they garbage it and cook again. Most of them said that they wash hands after and before eating and feeding their child. Very few of them said that after defacing, they wash hands with soap or not sometimes. All of them said we wash hands all times but could say appropriately, how and why need to wash.
FGD:
Health Worker:
Most of the HW advised them to fed breast feeding, colostrums within 1 hr, and advise them to feed complementary foods. A large number of them don’t advise to preparation, types of complementary foods.
Observation:
In the observation, found that mother feed complementary foods, but that was not all time sufficient for them. Sometimes we saw that there was no food for the child. But mother give her child 2 table spoon rice, mustard oil 1 tea spoon, salt. But child was so hungry that time, he ate all happily. On the other hand, some of the mothers made khichuri where all ingredients are add.
In depth Interview:
Breastfeeding:
Most of the mother fed breast milk and most of them give colostrums after gave birth of their child and fed colostrums within one hour. In addition, majority of the mother were on familiar terms with colostrums and protecting infant from diseases as enhancing the newborn brain, it works as vaccine, was the colostrums giving reasons given by them. The large numbers of the child take mother milk 7 to 12 times a day
Complementary feeding:
Approximately, major numbers of the mother have started complementary food with continuation of breast milk. After six months of age of their child, large majority of the mother started complementary foods. It’s their thinking that complementary food is helpful for the child like prevent diseases , brain will be developed for education and so on. They feed them liquid, semi liquid, semi solid foods like khichuri, suji, sagu, potatoes with pulse (aloor dal, fish) home based foods and chicken livers soup. But their cooking ingredients are different. Very few of them add egg, chicken, liver, small fish for cooked khichuri and for the suji or sagu they
439 add small sugar candy, sunned suji, milk or egg. A large number of only use suji, sugar and water. Most of them take it 3 to 4 times a day 1 medium size of bowl.
Responsive feeding:
Majority of the mother said that they have no problem to feed their child. Their children like their foods and eat happily.
Cost:
Most of them said that they don’t have the estimate about their child foods. Few of them spend 450 to 800 taka and very few of them spend 1000 to 2000 taka monthly for their child foods.
Knowledge about nutrition:
Majority of them couldn’t have any knowledge about nutrition. But few of them think that a vegetables, fish, egg, meat, water melon, banana, khichuri, seasonal fruits contain a lot of vitamins. But they don’t know which types of foods contains all things like mineral, protein, vitamin, energy contains. Some of them have some misconception about nutrition.
Hygienic practices:
A large number of the mother said that after cooking they lid the food, if the foods were perished they garbage it and cook again. Most of them said that they wash hands after and before eating and feeding their child. Very few of them said that after defacing, they wash hands with soap or not sometimes.
Bibliography:
440
441
Recipes:
Division : Chittagong , District : Rangamati Sadar,
Khichuri
Indigoes Expend (taka) Family Amount (gm) measuring
Rice Sunned 19 1.9 1 tb spoon
Lentils 14 1.12 1 tea spoon
Bengal gram 3 0.18 0.5 tea spoon (Split)
Egg 55 8 1
patato 20 0.4 1 Small pice
Garly 6 .48 2 Big pice
Onion 23 .506 0.5 Medium
Oil 22 2.86 1 tb spoon
Chicken liver 14 1.68 1 pice medium
Salt+Turmeric 1+4 0.048 Test wise
Gourd (Ridge) 65 1.3 1
Water 556 1.5 Glass
Total 18.47 tk
442
Division : Sylhet, District : Hobigong, Upazila : Chunarughat
Suzi
Indigoes Expend (taka) Family Amount (gm) measuring
Semolina 19 0.96 1 tea spoon
Rice Sunned 42 1.65 1 tb spoon
Powdered Milk 15 8.4 1 tea spoon
Sugar candy 56 3.36 1 big pice
Water 518 2 glass
Total 14.37
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14. A.S.G. Faruque, A.M. Shamsir Ahmed, Tahmeed Ahmed, M. Munirul Islam, Md. Iqbal Hossain, S.K. Roy, Nurul Alam, Iqbal Kabir, David A. Sack, Nutrition: Basis for Healthy Children and Mothers in Bangladesh. 15. Roy SK, de Groot S, Shafique S, Afroz A., Perceptions of mothers and use of breastmilk substitutes in Dhaka, Bangladesh. J Health Popul Nutr. 2002 Sep;20(3):264-70 16. Roy SK, Fuchs GJ, Mahmud Z, Ara G, Islam S, Shafique S, Akter SS, Chakraborty Intensive nutrition education with or without supplementary feeding improves the nutritional status of moderately-malnourished children in Bangladesh. J Health Popul Nutr. 2005 Dec;23(4):320-30.
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17. Roy SK, Jolly SP, Shafique S, et al. Prevention of malnutrition among young children in rural Bangladesh by a food-health-care educational intervention: a randomized, controlled trial. ICDDRB, Food Nutr Bull 2007 Dec; 28(4) :375-83. /www.ncbi.nlm.nih.gov 18.Pelletier, D. L. The relationship between child anthropometry and mortality in developing countries: implication for policy, programs and future research. (1994) J.Nutr. 124:2047S-2081S.
19. World Health Organization A Critical Link. Interventions for Physical Growth and Psychological Development: A Review. (1999) Document ref WHO/CHS/CAH/99.3 1999 WHO Geneva, Switzerland.
20. Waterlow, J. C. (1988) Observations on the natural history of stunting. Linear Growth Retardation in Less Developed Countries 1988:5-8 Nestle Nutrition S.A Vevey, Switzerland.
21. Jones G, Steketee RW, Black RE, Bhutta ZA, Morris SS: How many child deaths can we prevent this year? Lancet 2003, 362(9377):65-71. 22. Caulfield LE, Huffman SL, Piwoz EG: Interventions to improve intake of complementary foods by infants 6 to 12 months of age in developing countries: Impact on growth and on the prevalence of malnutrition and potential contribution to child survival. Food Nutr Bull 1999, 20(2). 23. Victoria CG, Adair L, Fall C, Hallal PC, Martorell R, Richter L, Sachdev HS:Maternal and child undernutrition: consequences for adult health and human capital. Lancet 2008, 371(9609):340-357. 24. Victora CG, de Onis M, Hallal PC, Blossner M, Shrimpton R: Worldwide timing of growth faltering: revisiting implications for interventions. Pediatrics 2010, 125(3):e473- 480. 25. World Bank: Repositioning nutrition as central to development: A strategy for large scale action. Washington, DC: The World Bank; 2005. 26. Penny ME, Creed-Kanashiro HM, Robert RC, Narro MR, Caulfield LE, Black RE Effectiveness of an educational intervention delivered through the health services to improve nutrition in young children: a cluster-randomized controlled trial. Lancet 2005, 365(9474):1863-1872. 27. National Strategy for Infant and Young child feeding in Bangladesh April 2007. 28. Mihrshahi S, Kabir I, Roy SK, Agho KE, Senarath U, Dibley MJ; South Asia Infant Feeding Research Network. Determinants of infant and young child feeding practices in Bangladesh: secondary data analysis of Demographic and Health Survey 2004. 29. Tomkins and Watson 1989, FAO/WHO 1992, Pelletier et al. 1993, Murray and Lopez 1997.( Investing in Child Nutrition in Asia John Mason, Joseph Hunt, David Parker, and Urban Jonsson). 30. Rasheed S, Haider R, Hassan N, Pachón H, Islam S, Jalal CSB, Sanghvi TG; Why does nutrition deteriorate rapidly among children under 2 years of age? Using qualitative methods to understand community perspectives on complementary feeding practices in Bangladesh. Food & Nutrition Bulletin, Volume 32, Number 3, September 2011 , pp. 192- 200(9) 445
31. Grantham-McGregor 1995, Brown and Pollitt 1996(Investing in Child Nutrition in AsiaJohn Mason, Joseph Hunt, David Parker, and Urban Jonsson). 32. Unicef and MI, Vitamin and Mineral Deficiency: A Global Progress Report 2004. 33. South Asia regional development marketplace on nutrition 2009, innovate for nutrition: family and community approaches to improve infant and young child nutrition. Food and Nutrition Bulletin Volume 16, Number 4, 1995 (UNU, 1995 ... 34. WHO. Complementary feeding: family foods for breastfed children. WHO/NHD/00.1,WHO/FCH/CAH/00.6 Geneva: World Health Organization, 2000. 35. Dewey KG, Brown KH. Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs. Food and Nutrition Bulletin, 2003;24(1): 5−28 36. http://www.unicef.org/india/children_2356.htm 37. http://www.whoban.org/en/Section3/Section38/Section47.htm 38. UNICEF ,Health Impact Study Baseline Survey, Bangladesh 2008. The survey covered 1700 households in 90 upazilas (sub-districts) in 36 districts.
39. Rukhsana Haider, MBBS, MSc, Asma Islam, MBBS, MPH,Iqbal Kabir, MBBS, PhD and Demissie Habte, MD, Early Complementary Feeding is Associated with Low Nutritional Status of Young Infants Recovering from Diarrhoea . J Trop Pediatr (1996) 42(3): 170-172 40. http://www.fao.org/docrep/x5557e04.htm# Top of page
41. Ann Ashworth, Emeritus Professor and Elaine Ferguson, Dietary counseling in the management of moderately malnourished children, Dietary counseling in the management of moderately malnourished children, This background paper was presented at the WHO, UNICEF, WFP and UNHCR Consultation on the Dietary Management of Moderate Malnutrition in Under-5 Children by the Health Sector September 30th October 3rd, 2008
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Research Number:
15
Title of the Research Project:
Desirable dietary pattern for Bangladesh
Institution:
Bangladesh Institute of Research and Rehabilitation in
Diabetes, Endocrine and Metabolic Disorders (BIRDEM)
Principal Investigator:
Dr. Quamrun Nahar
Approved budget: Tk.
2,876,160
DRAFT Interim Results
The Research Grant Initiative is component of the National Food Policy Capacity Strengthening Programme, and implemented by the Food Planning and Monitoring Unit (FPMU), Ministry of Food and Disaster Management and Food and Agriculture Organization of the United Nations (FAO) with the financial support of the EU and USAID.
1. Introduction Over the last decades, Bangladesh has made considerable progress in increasing national level food availability and also individual level energy intake. Nevertheless, the intake of energy and other essential nutrients is still far below the nutrient requirements and recommended dietary allowances. Diets are largely imbalanced with the staple food cereals contributing around 66% of total energy intake (HIES 2010). While a declining trend in the consumption of cereals has been noted, the pace of decline needs to be accelerated. A desirable dietary pattern (DDP) should be aimed at, with a proportion of no more than 60% dietary energy intakes (DEI) from cereals. The desirable dietary pattern of nutrients for a country’s population is recommended based on the current knowledge of nutritional requirements of different age and sex groups and the country’s food and dietary habits. Such recommendations for the desirable dietary pattern are used for formulating dietary guidelines for individuals and groups and for planning national food and agricultural strategies. The recommended allowances for protein and energy were revised by a Joint Expert Consultation of FAO/WHO/UNU in 1985. Another Joint FAO/WHO/UNU Expert Consultation on Human Energy Requirements in 2001 led to further review and update for energy, nutrient requirements and dietary intakes towards informing and guiding nutrition policy and planning (FAO/WHO 2004). The Expert Consultation also suggested that countries should develop guidelines on the basis of FAO/ WHO/ UNU recommendations. The National Institute of Nutrition (NIN) updated its nutrient requirements and recommended dietary allowances based on the 2001 FAO/ WHO Expert Consultation.
Diet plans that identify the quantities of different foods to be consumed to provide the human body with the required energy and nutrients play an important role in supporting long-term planning for balanced food intake, but these are not yet available for Bangladesh.
The present study will be an attempt to develop a desirable dietary pattern and diet plans for Bangladesh that will help to meet the macro and micronutrient requirements at affordable costs. Such diets will have adequate dietary diversity; will be sustainable with an emphasis on the consumption of a variety of traditional and seasonal foods for ensuring diet improvement on a long term basis. This will be in line with one of the key areas of intervention namely long term planning for balanced food as outlined in National Food Policy Plan of Action 2008-2015.
447
2. Objectives, key research questions and expected outputs
Objectives
A. Estimate energy requirements by age, gender and physical activity levels namely sedentary, moderate and heavy work in rural and urban area of Bangladesh B. Compile nutrient requirements disaggregated by gender, age and physiological status (Pregnancy, lactation) and physical activity levels C. Develop diet plans that identify the types and quantities of foods required to provide energy and essential nutrients for a balance diet of population disaggregated by gender, age, physiological status and physical activity levels in urban and rural areas with due attention to local food habits, food availability and biodiversity.
Research questions: 1. What is the current dietary intake and patterns in Bangladesh? What are the gaps in meeting the nutrient requirements? How to fill up the gaps given the factors of (a) seasonality ; (b) cost and (c) local availability (d) biodiversity 2. What are the energy and nutrient requirements for Bangladesh for different age (0-65yrs) categories disaggregated by gender, physiological status and physical activity levels (sedentary, moderate and heavy workers) in both rural and urban areas? 3. What are the types and quantities of foods to be identified for a desirable dietary pattern? 4. What is extent of biodiversity that exists for the Bangladesh diet? 5. What time frame should be used to assess the dietary intake? 6. What are the different food baskets that can be proposed? 7. What is the maximum nutrient return per 100 taka spent? 8. Who are the key stakeholders for building consensus on the desirable dietary pattern? Expected outputs The results obtained in this project will be published as a Guide Book which includes energy requirements (considering BMR and PAL values adopted for Bangladeshi populations using FAO guidelines), nutrient (macro and micro) requirements and diet plan with DDS, disaggregated by age, gender, physiological status (pregnancy and lactation) for both rural and urban areas of Bangladesh
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including ethnic/indigenous population. Diet and nutrient gaps on the basis of HIES 2010 data will also be outlined. Food baskets and nutrient return per 100 taka spent will also be evaluated.
3. Literature review Bangladesh has made significant strides in food grain production and food availability although food security at national, household and individual levels remains a matter of major concern for the nation. Achieving significant success in improving the general health conditions of the people and reducing the problem of malnutrition remains acute in the country. Malnutrition is closely linked to child survival, mental and cognitive development of children, and physical and intellectual capacity of adults (DFID, 2008). The cost of hunger and malnutrition is high in terms of reduced productivity, foreign incomes, premature death and disability, and the poor intellectual development (Anriquez, et al 2005).
Rice and other non-cereal plants are the major sources of energy for the people of Bangladesh. Cereals alone account for almost 66 % of the energy intake of the average Bangladeshi. This is symptomatic of the widespread incidence of malnutrition and the emergence of the problem as a major public health challenge for the country. Forty-three percent of children under five are reportedly stunted, 17 % of children are wasted and 41% of children are underweight (BDHS 2007). Among rural adult non-pregnant mothers, 45% have a BMI of less than 18.5, which is indicative of ‘critical’ food insecurity (HKI 2001; BDHS 1999-2000). Poor maternal nutrition and anaemia are among the leading causes of the high incidence of low birth weight in Bangladesh, estimated at 36% (BDHS 2007). One half of the children aged 6 to 59 months are anaemic. Anaemia is also a severe public health problem in pregnant women (47%) and a moderate public health problem in non-pregnant women (33%) and adolescents (29%) (BDHS 2007).
The debate on food security needs to give more attention to the nutritional quality of food and the need for a balanced diet. Ensuring supply of energy dense cereal food can address the problem of hunger but other manifestations of nutritional inadequacy (e.g. anaemia, night blindness) cannot be solved by energy dense foods alone, but will also require an adequate dietary intake of micro- nutrients. This is a challenge in the Bangladeshi diet.
It is imperative to set a nutrition standard for the country with a view to attaining population norms related to desirable height and weight for the country as a whole and for special groups like children, pregnant women and lactating mothers. While poverty and malnutrition levels in 449
Bangladesh are acute, there is lack of sufficient information about energy and nutrient intakes and requirements influenced by critical variables like physical activity levels (PAL, BMR disaggregated (Yusuf and Islam 2005), age, sex and occupation. This study estimate energy requirements according to age, gender, physiological status and physical status in rural and urban areas adapted from the FAO normative recommendations. Nutrient requirements will also be compiled using regional norms and comparing them with international recommendations.
Energy requirements Energy requirement is the amount of food energy needed to balance energy expenditure in order to maintain body size, body composition and a level of necessary and desirable physical activity consistent with long-term good health. Human energy requirements are estimated from measures of energy expenditure needs for growth, pregnancy and lactation. Recommendations for dietary energy intake from food must satisfy these requirements for the attainment and maintenance of optimal health, physiological function and well-being. The latter (i.e. well-being) depends not only on health, but also on the ability to satisfy the demands imposed by society and the environment, as well as all the other energy-demanding activities that fulfill individual needs. Energy balance is achieved when input (i.e. dietary energy intake) is equal to output (i.e. total energy expenditure), plus the energy cost of growth in childhood and pregnancy, or the energy cost to produce milk during lactation.
Energy needs for infants and children for tissue deposition and growth The 2001 consultation FAO/ WHO/ UNU has derived the energy requirements of infants on the basis of DLW and HRM method (NIN 2010). The Consultation Group 2004 also developed the equation for the assessment of energy requirements of infants and using the body weight of infants from 0-12 months representing both the developed and developing countries.
Reference Body Weight
The reference body weights by sex and age groups are based on the available weight-for height in the Body Mass Index (BMI) reference tables published by the World Health Organization (WHO). For children below age 17, the reference body weight is fixed at the median of the range of weight- for-height given by the BMI reference tables (WHO, 2006 and 2007). For adults and children of age 10 and above, the reference body weight is estimated on the basis of the fifth percentile of the 450
distribution of the BMI (WHO, 1995 and 2007). Reference body weight need consider on the basis of ideal BMI 23 which is recommended by the Expert Consultation Group for Asian. Energy requirement for adults Energy requirement of adults have been calculated using FAO/ WHO/ UNU 2004 methodology. The method used to calculate average daily energy requirement for adults remains unchanged and is based on body weight and PAL. The total energy expenditure total energy expenditure (TEE) for adults becomes the average daily energy requirement in the absence of additional allowances Relationships among PAL, BMR and TEE for adults TEE = BMR X PAL = average daily energy requirement PAL = TEE/BMR Energy requirements for adults are calculated by multiplying the basal metabolic rate (BMR) by the PAL value. These equations were endorsed by the 1985 FAO/WHO/UNU consultation (FAO/WHO/UNU, 1985; Schofield, 1985) and upheld by the 2001 expert consultation.
Nutrient requirement Recommended nutrient intake (RNI) is the daily intake, which meets the nutrient requirements of almost all (97.5 percent) apparently healthy individuals in an age and sex specific population group. The FAO/WHO Expert Consultation’s nutrient recommendations are population intake goals, not individual dietary guidelines. The concept of population nutrient intake goals is based on the assumption that the first priority is to ensure national food security and equity of distribution of available food in accordance with individual needs. Most nutritional guidelines address the estimated needs of individuals and identify the minimum intake to meet the nutritional needs of individuals. However, in recognition of the detrimental effects the excessively high intakes of essential nutrients may have, the concept of a safe range of intakes has evolved. Population nutrient intake goals follow this concept and focus on the maintenance of low population risk rather than low individual risk. The joint WHO/FAO Expert Consultation stressed that because population nutrient intake goals refer to substantially greater than intended if they are to be applied to the individuals. Considering these concepts FAO/WHO Expert Consultation in 2002 recommended the ratios of carbohydrate, protein and fat as 55-75%, 10-15% and 15-30% respectively which are similar as recommended by WHO study group in 1989. In 2006, FAO/WHO Expert Consultations updated the requirements of all the essential vitamins and minerals for humans. Indian Council on Medical Research (ICMR) of National Institute of Nutrition (NIN) has also developed the 451 requirements of micronutrients (NIN 2010). No such studies were conducted for Bangladeshi populations but sporadically few reports exist ( Faruque et al., 1995; Ahmed et al., 1997, 1998) on micronutrient intakes (Vitamin A, Folic acid, iron, iodine, Zn), and have shown that most of the authors reported that intake were not up to the desired level as recommended by FAO/WHO expert committee.
4. Methodology and data sources
In this study, the DDP of the population from 6 months to 65 years from ethnic/indigenous populations of Bangladesh will be developed considering different physiological status like pregnancy and lactation in different socio-economic status (poor and non poor). 1. Energy requirement: For the calculation of energy requirements reference body weight, BMR and PAL value will be considered according to the report of a Joint FAO/WHO/UNU Expert Consultation (FAO / WHO 2004). PAL value will be calculated among urban, rural and ethnic population considering mild, moderate and heavy activity levels. 2. Nutrient requirement: Reference requirement of carbohydrate, protein, fat, fiber, iron, iodine, zinc, vitamin A, vitamin C, thiamine, riboflavin, niacin, B12, folic acid,, calcium, phosphorus, magnesium, sodium and potassium for 0 yrs -65 yrs of Bangladeshi population will be estimated according to FAO/WHO (2004, 2008, and 2010). 3. Current pattern of nutrient consumption will be calculated using secondary data from HIES 2010 considering 10% households among studied households (12500) with the help of FCT, Helen Keller International 1988 and FAO/INFS 2010. On the basis of current nutrient pattern and nutrient requirement dietary deficiencies will be calculated among urban, rural and ethnic population for each poor and non poor categories. 4. Identification of a key food list will be developed on the basis of the data from HIES 2010, data from INFS and from the study of Quazi Mesbahul Alam et al ( 2010) using the method of Haytowitz et al (2002). Identified key foods for ethnic population will be validated by field visit. 5. A crop calendar for the key foods will be developed using the information from BARI. 6. List of all available foods of Bangladesh with local English and scientific name will compile.
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7. Menu planning: 24 hrs diet plan options identifying types and quantities of foods will be developed that meet the energy and essential nutrients for different economic (poor and non poor) categories disaggregated by gender, age, physiological status and physical activity level in urban, rural and ethnic population with due attention to local food habits, food availability and biodiversity. 8. DDS which represents the dietary biodiversity of the each designed diet plans will be calculated using FAO 2011 guidelines 9. Market cost of 30 key food will be determined using the source of DAMP in three major season( November – April, March to September, and Sep to Nov, 10. Nutrient return per 100 taka will be calculated of 30 key foods. 11. Guidelines for a desirable dietary pattern for Bangladesh will all above all information will be developed along with a report and a brochure. Analysis of datasets In this study nutrient content of different ethnic foods will be calculated using the food composition tables prepared by Sheikh Nazrul Islam 2010 and Helen Keller International 1988.
5. Preliminary findings and discussion
Energy requirements Energy requirements for Bangladeshi populations were calculated using FAO guidelines. For this purpose all the available occupations in the country were tabulated and physical activity level (PAL) of all the occupations were estimated. PAL values for specific work were coated from FAO literatures (FAO 2004, FAO 1985). After estimated PAL values, all the occupations were categorized according to physical activity (sedentary, moderate and heavy worker group). PAL values between 1.4 and 1.69 are considered as sedentary group, 1.70-1.99 are considered as moderate activity group and >2.0 are considered as heavy worker group (FAO 2004). PAL values for all the occupations were analyses to calculate the mean PAL values of sedentary, moderate and heavy worker group and it is as: sedentary 1.5, moderate 1.88 and heavy 2.46. Moderate and heavy worker groups in the hilly region were considered together because the moderate work peoples although works moderately like peoples of the plain land but because of up hilling and down hilling they need to expend more energy and as a total it likes to the heavy work groups in plain lands and the estimated PAL values for hilly region peoples are 2.41. 453
Basal metabolic rate (BMR) in different age group with different body weight are using from FAO literature (FAO 2004) to calculate the energy requirements. Estimated energy requirements are given in Annex. 4 Nutrient requirements: Both the macro and micro nutrient requirements for Bangladeshi populations are adopted from FAO suggestions. Carbohydrate, protein and fat requirements are estimated on the basis of energy requirements and it is: carbohydrate requirement should be 55 to 60% of total energy requirement, protein should be 20 to 30% of total energy and fat intake should be 10 to 20% of total energy requirements. Micronutrient requirements in all age groups are summarizes below: Annex. 5
List of available foods in Bangladesh: Annex. 6
Diet and nutrient consumption patterns in Bangladeshi populations: For the evaluation of current dietary and nutrient consumption patterns we have analyzed the HIES 2010 data. To calculate this we have considered all the households reviewed in the HIES study and for the estimation of nutrient intake or consumption patterns Helen Keller International Nutrient content Tables were used. Energy and nutrient intake patterns according to HIES study are given in the following table.
Table 1: Energy and Nutrient intakes according to the HIES 2010 data
Nutrients Values Consumed Energy 2276 kcal Carbohydrate 430 g Protein 58.3 g Fat 31.0 g Calcium 416 mg Iron 37.6 mg Thaimin 1.63 mg Riboflavin 0.894 mg Vitamin C 88.5 mg Retinol equivalent 934 µg
454
6. Bibliography
BBS (2011). Preliminary report on household income & expenditure survey 2010. Corazon VC Barba, Ma Isabel Z Cabrera MS (2011). Recommended energy and nutrient intakes for Filipinos 2002, Asia Pac J Clin Nutr; 17 (S2):399-404. FAO (2004). Human energy requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. FAO Food and Nutrition Technical Report series 1, United Nations University, Rome FAO (2008). The state of food insecurity in the world: high food prices and food security—threats and opportunities. FAO Methodology for the measurement of food deprivation: updating the minimum dietary energy requirements. FAO Statistics Division, Rome, 2008. FAO/WHO (2006). Human vitamin and mineral requirements: Report of a joint FAO/WHO Expert consultation, Bangkok, Thailand, FAO. Haytowitz DB, Pehrhsson PR, Holden JM, (2002). The Identification of Key foods for food composition Research. J Food Compo Anal. 15;183-94 Khor GL (2008). Food-based approaches to combat the double burden among the poor: challenges in the Asian context. Asia Pac J clin Nutr 17(S1): 111-15. Murshid KAS, Khan MNI, Shahabuddin Q, Yunus M, Akhter S, Chowdhury OH (2008). Determination of food availability and consumption patterns and setting up of Nutritional standard in Bangladesh. NIN (2010).Nutrient requirements and recommended dietary allowances for Indians: A report of the Expert Group of the Indian Council of Medical Research. National Institute of Nutrition. Nishida C and Nocito FM (2007). FAO/WHO Scientific updates on carbohydrate in human nutrition : Introduction. EJCN 61: S1-S4 Thorne-Leyman et al., (2010). Household Dietary Diversity and Food Expenditures are closely linked in rural Bangladesh, increasing the risk of malnutrition due to the financial crisis. J Nutr 140: 182S-188S. Turin TC, Rumana N, Shahana N (2007). Dietary pattern and food intake habit of the underprivileged children residing in the urban slums. Iran J Ped 17: 227-34. UNICEF (2009). Infant and young child feeding program review case study: Bangladesh. Nutrition Section, UNICEF, New York.
455
Research Number:
16
Title of the Research Project:
Consumption of unsafe foods: heavy metal, mineral and trace element contamination
Institution:
Department of Soil Science, Bangladesh Agricultural University
(BAU)
Principal Investigator:
Dr. Md. Rafiqul Islam
Approved budget: Tk.
3,483,920
DRAFT Interim Results
The Research Grant Initiative is component of the National Food Policy Capacity Strengthening Programme, and implemented by the Food Planning and Monitoring Unit (FPMU), Ministry of Food and Disaster Management and Food and Agriculture Organization of the United Nations (FAO) with the financial support of the EU and USAID.
1. Introduction
Heavy metal refers to those metallic elements which have density above 5 g/cm3. These metals include arsenic, cadmium, chromium, copper, lead, nickel, zinc, molybdenum and vanadium. However, the main threats to human health from heavy metals are associated with exposure to lead, cadmium, mercury and arsenic. Food chain contamination by heavy metals has become a burning issue in recent years because of their potential accumulation in biosystems through contaminated water, soil and irrigation water. Industrial discharge, fertilizers, fossil fuels, sewage sludge and municipality wastes are the major sources of heavy metal contamination in soils and subsequent uptake by crops (Pendias and Pendias, 1992). In Bangladesh, industrial wastes and effluents are being discharged randomly on soils, into canals, rivers, along the road sides or in the vicinity of the industrial areas without any treatment. Lead, cadmium, arsenic, mercury, chromium and nickel are the significant contaminants. Hazaribug, Tongi and Konabari are important industrial areas near to Dhaka city. The rivers around Greater Dhaka City (Buriganga, Lakhya, Balu, and Turag) are highly polluted with heavy metals and organic pollutants. The river Buriganga is increasingly being polluted with the city’s thousands of industrial units and sewerage lines dumping huge volumes of toxic wastes into it day and night (Islam et al., 2006). At present, Dhaka city alone generates about 3500 to 4000 m tons of solid wastes per day. There are huge agricultural lands adjacent to these industrial areas where polluted river water is being used for irrigation purpose in rice and vegetable cultivation. Uptake of the heavy metals by crops may ultimately enter into the food chain and lead to long term health hazards. The extent to which the population of Bangladesh is exposed to food contamination by toxic heavy metals and trace elements is not widely available. Since late 1990s, considerable research has been carried out on arsenic contamination of groundwater and soil and its uptake by rice and vegetable crops (Jahiruddin et. al., 2004; Islam et al., 2005; Islam et. al., 2009; Jahiruddin et al., 2009). Reports are also available that rice and vegetables that are used in diets might have elevated level of heavy metals (Alam et. al., 2003, Islam et al, 2005; Williams et al. 2006). Naser et al. (2009) reported a significant transfer of cadmium, lead and nickel from soils to vegetable crops (spinach, tomato and cauliflower) grown in industrially polluted soils of Konabari (Gazipur) and Keraniganj (Dhaka). Absorption of heavy metals through the food has been shown to have serious consequences on health and thereby economic development associated with a decline in labour productivity as well as direct costs of treating illness- such as kidney disease, damage to the nervous system, diminished intellectual capacity, heart disease, gastrointestinal diseases, bone fracture, cancer and death (Jarup, 2003). The excessive uptake of certain minerals by food crops from contaminated soils might
456 have detrimental effects on food quality, thus imparting negative impact on human health. Heavy metal contamination of the food items is one of the most important aspects of food quality assurance (Marshall, 2004; Radwan and Salama, 2006; Wang et al., 2005; Khan et al., 2008). International and national regulations on food quality have lowered the maximum permissible levels of toxic metals in food items due to an increased awareness of the risk, these metals pose to food chain contamination (Radwan and Salama, 2006). Therefore, the study was undertaken to determine the levels of minerals, trace elements and heavy metals in major foods and beverages consumed by the poor and non-poor households of Dhaka city and assess the dietary exposure to heavy metal and trace metal contamination and potential health implications as well as recommendations for action.
2.Objectives, key research questions and expected outputs A: Objectives: The objectives of this research project are to:
a) Assess the concentration of major foods and beverages consumed by poor and non-poor households for selected heavy metals, minerals and trace elements: calcium, magnesium, sodium, potassium, iron, selenium, manganese, zinc, lead, cadmium, aluminium, mercury, antimony, nickel, copper, lithium, molybdenum, cobalt, arsenic and chromium. b) Assess the extent of exposure to heavy metals, minerals and trace elements through food intake in Bangladesh by poor and non-poor households and the potential health implications. c) Draw implications and to provide suggestions for actions to reduce contamination.
B: Key research questions: Sl No. Research questions Probable methodology for use 1. What are the levels of heavy Review of literature from journals, metals, minerals and trace conference proceedings, dissertations elements in food items around and relevant text books and readings. the world? 2. What are the concentrations of Collection of food items based on the heavy metals, minerals and trace HIES 2010 food list that are purchased elements in major foods and from markets in poor and non-poor beverages consumed by poor and household locations ; preparation of non-poor households in Dhaka samples and determination of heavy city? metals, minerals and trace elements by ICPMS in the SGS Laboratory of
Dhaka.
457 3 What are the daily intakes (in g) Data sets from HIES 2010 of different food items by the poor and non poor household members? 4 How much amount of heavy The total weight of food consumed per metals, minerals and trace capita based on the HIES 2010 food list, elements (mg/mcg) are entering determination of the heavy metals, into the human body through mineral and trace elements and foods and beverages by poor and calculation of their amounts in terms of non-poor households in Dhaka mg/mcg basis/100 g of food city? 5 What are the potential health Total dietary intake of individual heavy impacts of the heavy metals on metal on a per capita basis will be human health? compared with available health-based guidance values for each substance, and estimation of the percentage of population that exceed the value will be calculated. 6 What are the options for reducing In a first step, identify the foods or food heavy metal contamination, groups mainly contributing to the total addressing mineral and trace exposure. In a second step, determine if element deficiency in food? high food contamination of high consumption is responsible for the highest contributions. Propose options/recommendations for reducing the exposure of the population to heavy metal and trace element contamination in the food chain; lessons learned from experience of other Asian countries will be used, as applicable.
C: Expected outputs a) Minerals, trace elements and heavy metals concentration in major foods, beverages and water is analyzed. b) Per capita dietary intake of heavy metals, minerals and trace elements through foods, beverages and water by poor and non-poor households is estimated. c) Exposure assessment of heavy metal, mineral and trace minerals to poor and non-poor households on the basis of HIES 2010 is estimated. d) Health implications are known and policy actions to underscore the promotion of a safe and healthy food supply are provided.
458 3. Literature review One of the consequences of the current stage of industrialization and the demand for improved quality of life is an increased exposure to air pollution coming from industrial activities, traffic and energy production (WHO, 2007). Rapid and unorganized industrialization and urbanization have contributed to the elevated levels of heavy metals in the urban environment of the developing countries such as China (Wong et al., 2003), India (Tripathi et al., 1997; Khillare et al., 2004; Sharma et al., 2008a,b) and Bangladesh (Islam et al., 2005; Naser et al., 2009). Developing countries lag behind in the area of heavy metals research. In recent years, there are a number of reports on heavy metal contamination in fruits and vegetables (Parveen et al., 2003; Radwan et al., 2006; Gupta et al., 2007). Very recently, Suruchi and Khanna (2011) have made a comprehensive review on the heavy metal contamination in different vegetables grown in and around urban areas.
3.1 Minerals concentration in foods Plants and animals supply nutrients for humans. Animals are dependent on plants for their nutrition. Therefore, any nutritional problems (deficiency or toxicity) of plants would ultimately impact the food chain. Plants obtain six essential mineral nutrients (nitrogen, phosphorus, potassium, calcium, magnesium and sulphur) and seven trace elements (iron, manganese, copper, zinc, molybdenum, boron and chlorine) from soils. Plant growth would be limited when these elements are in short supply. On the other hand, excess uptake of trace elements may cause toxicity in plants. Toxic heavy metals have adverse effects on plant, animal and human lives. The contents of calcium, sodium and magnesium in plants differ widely depending on the plant species as well as plant parts. Potassium content is higher in shoot than in grain or seed. The typical concentration of K in shoot and seed ranges from 0.4-4.0% (Havlin et al., 2010). The concentration of Ca and Mg is higher in the dicotyledonous plants compared to monocotyledonous plants. The ranges in Ca, Mg and Na contents in plants vary from 0.2-1.0%, 0.1-0.4%, and 0.01-1.0%, respectively (Havlin et al., 2010).
3.2 Trace elements concentration in foods Many elements are present in soils and water in trace quantities. Some of them are essential for plants and animals. Physiologic roles are known for iron (haemmoeties of heamoglobin and cytochromes), copper (amine oxidases, dopamine hydrolase and collagen synthesis), manganese (superoxide dismutase), zinc (protein synthesis, stabilization of DNA and RNA), chromium (glucose homeostasis) and some others. Other heavy metallic elements ions are not believed to be essential for plants, animals or humans even in trace amounts.
459 The trace elements, at concentrations exceeding the physiological demand of the plants, not only could administer toxic effect in them but also could enter food chains, get biomagnified and pose a potential threat to human health (Sugiyama, 1994). Some heavy metals such as Cu, Zn, Mn, Co and Mo act as micronutrients for the growth of animals and human beings when present in trace quantities, whereas others such as Cd, As and Cr acts as carcinogens (Freig et al., 1994; Trichopoulos et al., 1997). Some investigations have been carried out in Bangladesh on the trace elements concentration in vegetables. Alam et al. (2003) analyzed vegetable samples from Samta village of Jessore district. Average Cu concentrations in leafy and non-leafy vegetables were 15.5 and 8.51 μg/g, respectively. The Zn concentrations in vegetables were in the range of 10.0- 55.0 μg/g. Lady’s finger had the highest Zn concentration while ash gourd had the lowest Zn concentration. Islam et al. (2005) carried out an experiment to determine the extent of trace elements in 24 different types of vegetables grown on five intensively vegetable growing areas of Chapai Nawabganj of Bangladesh. A wide variation in concentrations of Fe and Zn (trace elements) among the vegetables was observed. Zinc concentrations of leafy vegetables, fruity vegetables and root & tuber vegetables ranged from 5.81-25.40 μg/g, 9.61-30.48 μg/g and 1.98-18.5 μg/g, respectively. The average Fe concentrations of leafy vegetables (281 μg/g) was statistically higher compared to those found in root & tuber vegetables (222 μg/g) and fruity vegetables (129 μg/g).
The concentrations of Cu, Ni, Mn and Zn in different food samples of Murshidabad district of West Bengal, India as reported by Roychowdhury et al. (2003) varied from 0.33-14.1 μg/g, 0.0002-7.68 μg/ g, 0.22-101 μg/g and 0.84-64.9 μg/g, respectively. Arora et al. (2008) reported various metals in wastewater-irrigated plants as 116-378, 12-69, 5.2-16.8 and 22-46 mg kg-1 for Fe, Mn, Cu and Zn, respectively. The highest mean levels of Fe and Mn were detected in mint and spinach whereas the levels of Cu and Zn were the highest in carrot. The values of these metals were below the recommended maximum tolerable levels proposed by the FAO and WHO (1999). However, regular monitoring of levels of these metals from effluents and sewage, in vegetables and in other food materials is essential to prevent excessive build-up of these metals in the food chain.
3.3 Heavy metals concentration in foods Prolonged consumption of unsafe concentrations of heavy metals through foodstuffs may lead to the chronic accumulation of heavy metals in the kidney and liver of humans causing disruption of numerous biochemical processes, leading to cardiovascular, nervous, kidney and bone diseases (Jarup, 2003).
3.3.1 Heavy metals concentration in vegetables
460 Vegetables are an important component of diet after cereals. Dietary exposure to heavy metals, namely cadmium (Cd), lead (Pb), zinc (Zn) and copper (Cu) has been identified as a risk to human health through the consumption of vegetables (Kachenko and Singh, 2006). Heavy metals are easily accumulated in the edible parts of leafy vegetables, as compared to grain or fruit crops (Mapanda et al., 2005). Vegetables take up heavy metals and accumulate them in their edible (Bahemuka and Mubofu, 1991) and inedible parts in quantities high enough to cause clinical problems both to animals and human beings consuming these metal-rich plants (Alam et al., 2003). Absorption and accumulation of heavy metals in crops are influenced by many factors such as concentration of heavy metals in soil, composition and intensity of atmospheric deposition, including precipitations, stage of crop growth, parts of crops and morphological nature (Vontsa et al., 1996; Singh and Kumar, 2006). In addition, various agricultural practices such as irrigation with wastewater, use of organic and mineral fertilizers with the load of heavy metals, or application of pesticides containing those elements contribute to heavy metal accumulation in vegetables (Singh et al., 2004; Sharma et al., 2006). Plants take up heavy metals by absorbing them from deposits on the parts of the plants exposed to the air from polluted environment as well as from contaminated soils (Khairiah et al., 2004; Al-Jassir et al., 2005; Kachenko and Singh, 2006; Singh and Kumar, 2006; Sharma et al., 2008a,b). Sobukola et al. (2010) determined heavy metal levels in eight different leafy vegetables from selected markets in Nigeria. The levels of lead, cadmium, copper, zinc, cobalt and nickel in the leafy vegetables ranged from 0.09±0.01 to 0.21±0.06; 0.03±0.01 to 0.09±0.00; 0.02±0.00 to 0.07±0.00; 0.01±0.00 to 0.10±0.00; 0.02±0.00 to 0.36±0.00 and 0.05±0.04 to 0.24±0.01 mg/kg, respectively. Singh and Taneja (2010) observed higher concentrations of Zn, Cu, and Mn in the vegetable foodstuffs, showing a range of 25.2 to 50.0 mg/kg, 2.4 to 9.8 mg/kg and 0.18 to 2.8 mg/kg, respectively. Al-Jassir et al. (2005) have reported elevated levels of heavy metals in vegetables sold in the market of Riyadh city in Saudi Arabia due to atmospheric deposition. Recently, Sharma et al. (2008a, b) have reported that atmospheric deposition can significantly elevate the levels of heavy metals contamination in vegetables commonly sold in the markets of Varanasi, India. High accumulation of lead, chromium and cadmium in leafy vegetables due to atmospheric deposition have also been reported by Vouts et al. (1996) and De Nicola et al. (2008). Okunola et al. (2008) studied the concentration of Cd and Zn in the soil and vegetation along some roadsides at Nigeria and concluded from the results that automobiles are a major source of these metals along the roadside environment.
461 Odai et al. (2008) studied the concentration levels of heavy metals in cabbage, lettuce and cauliflower grown on urban waste dumpsites. The levels of the two most toxic heavy metals (Cd and Pb) were far higher in the vegetables than the WHO/FAO recommended values and the transfer factors of these two metals were also the highest suggesting that consumption of vegetables grown on such sites could be dangerous to human health. As reported by Maleki and Zarasvand (2008), the average concentrations of each heavy metal regardless of the kind of vegetables for Pb, Cu, Cr and Cd were 13.60±2.27, 11.50±2.16, 7.90±1.05 and 0.31±0.17 mg kg-1, respectively. Based on the above concentrations and the information of National Nutrition and Food Research Institute of Iran, the dietary intake of Pb, Cu, Cr and Cd through vegetable consumption was estimated at 2.96, 2.50, 1.72 and 0.07 mg day-1, respectively. The contents of lead, copper, chromium, zinc and cadmium in various leafy vegetables viz., spinach, coriander, lettuce, radish, cabbage and cauliflower grown in an effluent irrigated fields in the vicinity of an industrial area of Faisalabad, Pakistan were assessed (Farooq et al., 2008). The contents of Cu, Zn, Cr, Pb and Cd were below the recommended maximum acceptable levels proposed by the Joint FAO/WHO Expert Committee on Food Additives. The leaves of spinach, cabbage, cauliflower, radish and coriander contained higher concentrations of Cu (0.923 mg kg- 1), Cd (0.073 mg kg-1), Cr (0.546 mg kg-1), Zn (1.893 mg kg-1) and Pb (2.652 mg kg-1) as compared to other parts of each vegetable. Abdullahi et al. (2009) determined quantitatively the concentration of Cd, Cr and Pb in onion leaf samples. Cadmium, Cr and Pb in onion leaves of study sites were found in the range of 0.667-0.933, 3.870-7.870 and 5.870-7.537 mg kg-1, respectively while the results of control sites showed values ranging from 0.583-0.700, 0.447-0.842 and 3.833-7.333 mg kg-1 for Cd, Cr and Pb, respectively. The trend of abundance of heavy metals in both sites followed the same sequence: Pb > Cr > Cd. Suruchi and Jilani (2011) have investigated the accumulation of air borne heavy metals in edible parts of vegetables in the selected areas of Agra, India. Three samples of vegetables were taken and the concentrations of Pb, Cd, Cr, Ni and Zn were determined in washed and unwashed test samples by AAS. The result revealed high concentration of toxic elements in unwashed samples than the washed samples. Heavy metal contamination of agricultural soils from wastewater irrigation is of serious concern since it has implications on human health. A study carried out by Mensah et al. (2008) in Ghana using water to which Cd and Pb had been added to irrigate cabbage, carrot and lettuce revealed that Cd and Pb concentrations increased with irrigation water concentrations significantly with p-value of Cd<0.0001 and for Pb<0.05. Excessive accumulation of heavy metals in agricultural soils through wastewater irrigation, may not only result in soil contamination, but also affect food
quality and safety (Muchuweti et al., 2006; Chen et al., 2005; Singh et al., 2004).
462 Islam et al. (2005) determined the concentration of heavy metals in 24 different types of vegetables grown in Chapai Nawabganj of Bangladesh. A wide variation in concentration of arsenic, lead and cadmium, among the vegetables was observed. The lowest concentration of As (0.31 μg/g) was recorded with bottle gourd and the highest concentration of As (0.81 μg/g) was observed with cabbage. The Pb and Cd concentrations of the vegetables ranged from 0.03 - 0.70 μg/g and 0.02 - 0.36 μg/g, respectively. Banerjee et al. (2011) assessed the Pb, Cd, Cu and Cr levels in vegetables (cauliflower, brinjal and Indian spinach) collected from different markets in Kolkata, India. The Cd and Pb contents of almost all samples were found above the safe permissible levels recommended by WHO/FAO. Heavy metal content was found highest in unwashed samples followed by washed and boiled samples. Permissible limits of Cu, Pb, Cd and Cr in vegetables as recommended by WHO/FAO are 40, 0.3 0.2 and 2.3 mg/kg, respectively (Maleki and Zarasvand, 2008). 3.3.2 Heavy metals concentration in fishes and meats Heavy metals contamination in aquatic environment is of critical concern, due to toxicity of metals and their accumulation in aquatic habitats. Trace metals in contrast to most pollutants, not bio-degradable, and they undergo a global ecological cycle in which natural water are the main pathways. Of the chemical pollutants, heavy metal being non-biodegradable, they can be concentrated along the food chain, producing their toxic effect at points after far removed from the source of pollution (Tilzer and Khondker, 1993). Heavy metals that are introduced into the aquatic environment are ultimately incorporated into the aquatic sediments; organisms living in these sediments accumulate these heavy metals to varying degrees (Cross et al., 1970; Bryan and Hummerstone, 1971). In Bangladesh, the concentration of heavy metals in fish, water and sediment has been studied to a considerable extent, of them Sharif et al. (1991, 1993b,c), Bhowmik (2002) and Ahmed et al. (2009a,b) are important, however conclusive study is yet to be done.
In discriminate use of potential toxic chemicals in the agricultural field ultimately drains into the adjacent water bodies and are carried downstream through the river waters. Their subsequent incorporation into the food chain, with biological magnification, at highest tropic level, risks the stability of biota itself and also results in the disruption of the biogeochemical cycles of the ecosystem. The problem may be exacerbated due to increased concentrations of toxicants during summer paddy cultivation when rivers have low discharge (Karim, 1994). High concentrations of heavy metals in the water have been reported to reduce fish growth with elevated levels of heavy metals in the flesh (Vinodhini and Narayanan, 2008).
463 Debeka et al. (1993) analyzed the food items collected from Canadian cities during 1985-1988 for total arsenic and the food groups containing the highest mean arsenic concentrations were fish (1662 μg/g), meat and poultry (24.3 μg/g), fats and oils (19 μg/g) and vegetables (7 μg/g). Vinodhini and Narayanan (2008) reported that the bioaccumulation of heavy metals (Cd, Pb, Ni and Cr) was the highest in liver compared to gills and flesh of Cyprinus carpio (common carp). The concentrations of Cr, Ni, Cd and Ni in fish flesh were 2.2, 1.5, 1.55 and 2.5 μg/g, respectively. Singh and Taneja (2010) reported that the concentrations of Zn, Cu, and Mn in the meat foodstuffs from 102.8 to 165.2 mg/kg of Zn, 1.2 to 5.8 mg/kg of Cu and 0.78 to 1.5 mg/kg of Mn.
3.3.3 Heavy metals contamination and health implications Heavy metals are very harmful because of their non-biodegradable nature, long biological half lives and their potential to accumulate in different body parts (Sharma et al., 2007). A number of serious health problems may develop as a result of excessive uptake of dietary heavy metals such as Cd, Cr & Pb in human body (Oliver, 1997). Furthermore, the consumption of heavy metal-contaminated food can seriously deplete some essential nutrients in the body causing a decrease in immunological defences, intrauterine growth retardation, impaired psycho- social behaviour, disabilities associated with malnutrition and a high prevalence of upper gastrointestinal cancer. The intake of heavy metal can lead to illness of humans and animals. Thus, the carcinogenic effects generated by continuous consumption of fruits and vegetables loaded with heavy metals such as Cd, Pb or even Cu and Zn are known. This may be related to the incidence of gastrointestinal cancer (Trichopoulos et al., 1997; Turkdogan et al., 2002) and cancer of the pancreas, urinary bladder or prostate (Waalkes and Rehm, 1994). The sad thing about the pollution of the environment with heavy metals is that they can only be transformed from one oxidation state or organic complex to another (Lone et al., 2008; Jing et al., 2007). Heavy metals have been reported to produce mutagenic, teratogenic, neurotoxic and carcinogenic effects even at very low concentrations. (Das, 1990; Al-Saleh et al., 1996; Waalkes et al., 1999) since there is no effective mechanism for their elimination from the body (Bahemuka and Mubofu, 1991). Human beings have also been reported to develop several diseases like cardiovascular, tubular dysfunction in kidneys and nervous disorders due to metal toxicity (Friberg et al., 1986; WHO, 1996). Sharma et al. (2009) have generated data on heavy metal pollution in and around Varanasi city of India and associated health risk assessment for the consumer’s exposure to the heavy metals. They proposed the hypothesis that the transportation and marketing of vegetables in contaminated environment may elevate the levels of
464 heavy metals in vegetables through surface deposition. Heavy metals have a toxic impact but detrimental impacts become apparent only when long-term consumption of contaminated vegetables occurs. 3.3.4 Technologies for reduction of dietary toxicity of heavy metals Some micro-organism-based remediation techniques, such as bioremediation, show potential for their ability to degrade and detoxify certain contaminants. Bioremediation is a defined as a process that uses micro-organism, fungi, green plants or their enzymes to return the natural environment altered by contaminants to its original condition. Bioremediation technologies can be generally classified as in situ or ex situ. In situ bioremediation involves treating the contaminated material at the site while ex situ involves the removal of the contaminated material to be treated elsewhere. Some examples of bioremediation technologies are bioventing, landfarming, bioreactor, composting, bioaugmentation, rhizofiltration and biostimulation. Not all contaminants, however, are easily treated by bioremediation using microorganisms. For example, heavy metals such as cadmium and lead are not readily absorbed or captured by organisms (Meagher, 2000). Phytoremediation is considered a clean, cost-effective and non-environmentally disruptive technology, to remove heavy metals from polluted lands. However, one major disadvantage of phytoremediation is that it requires a long-term commitment as the process is dependent on plant growth, tolerance to toxicity and bioaccumulation capacity. Sarma (2011) has reviewed the recent advances of phytoremediation technology. Different plants have been identified for phytoremediation of heavy metals. Chinese Brake fern (Pteris vittata) for As, Willow (Salix viminalis) for Cd, Zn & Cu, and Indian Mustard (Brassica juncea) & sunflower for Pb (Raskin and Ensley, 2000; USEPA, 2000). Hyper accumulators store metals in their tissues at concentrations far exceeding those in the environment. Heavy metal contents in hyper accumulators are at least 100 times those found in non-hyperaccumulator plants grown in soil under the same conditions (Brooks, 1998). The removal of different kinds of heavy metals including Cu, Zn, Ni and Cr by microalgae is also reported demonstrated (Han et al., 2006).
3.4 Intake of minerals, trace elements and heavy metals by humans through food Consumption of 450 g rice/day/head alone from contaminated sites may supply more than the potential maximum daily intake of As (Islam et al., 2007). A good amount of As is also being consumed due to intake of vegetables grown in As contaminated soils (Alam et al., 2003; Roychowdhury et al., 2003; Islam et al., 2005). Roychowdhury et
465 al. (2003) reported that the average daily dietary intake of Cu, Ni and Mn is high, whereas for Zn, the value was low (for adult males: 8.34 and 10.2 mg/day; adult females: 8.26 and 10.3 mg/day; and the children: 4.59 and 5.66 mg/day) in the Jalangi and Domkol blocks, respectively, compared to the recommended dietary allowance for Zn for adult males, adult females and children (15, 12 and 10 mg/day, respectively). The average daily dietary intake of Se (µg/kg body weight/day) is on the lower side for the children (1.07 and 1.26), comparable to the recommended value (1.7 and 0.9 µg/kg body weight/day for infants and adults, respectively). Alam et al. (2002) estimated the average daily intake of heavy metals through vegetables in Samta village of Jessore district. They estimated that per capita consumption of 130 g fresh vegetables supplied 27.78 µg As, 9.45 µg Cd, 74.7 µg Pb, 12 mg Cu and 25 mg Zn to human. Islam et al. (2005) reported that the intake of 130 g fresh vegetables daily by an adult of 60 kg body weight contributes 598-10851 μg Fe, 72 -1067 μg Mn and 33 -565 μg Zn d-1, and 2.4-16.4%, 0.2-5.0%, 0.4 -13.4% of the provisional maximum tolerable daily intake for As, Pb and Cd, respectively. 4. Methodology 4.1 Collection of food samples Different food items were collected from Gulshan, Kawranbazar and Hazaribagh markets of Dhaka city as per the list submitted in the First Inception Report. Each of the food samples were collected from 10 different shops from Kawranbazar and Hazaribagh market. In case of Gulshan, food samples were collected from 7 different shops of the market and also from 3 supermarkets (total of 10 shops) to get a representative sample for high income group. Proper labeling was done for each of the collected food items. In case of vegetables, attempt was taken to collect tender fresh samples. The collected samples were kept in new clean plastic poly bags. Some water was sprayed on the vegetable samples during packing in poly bags to keep the samples moist during transportation from market to the laboratory. The purchased meat and fish samples were kept in the ice box to avoid spoilage during transportation.
4.2 Processing and cooking of food samples Standard operating procedures were followed for processing of food samples (NIN, 2009). Hand gloves were used to process the samples to avoid any contamination. Food samples which need cooking were cooked with known amount of tap water collected from the respective locations of Dhaka city in locally available aluminium/alloyed container that are commonly used in cooking in Bangladesh. The following procedures were followed for processing and/cooking the different food items collected.
466 Cereals Rice was cooked by both draining out excess water and by the absorption method without draining out excess water. In case of whole wheat flour (Ata) and wheat flour (Moida), required amount of water was added to make dough and cook on hot plate.
Pulses Two hundred fifty gram of each of lentil, mungbean, chickpea and grass pea was boiled with known amount of water.
Fish The fresh weight of all samples of a specific fish collected from each market was taken. The scales, fins and viscera of fishes were removed and weight of the cleaned fish recorded. The fishes were cut into pieces. A sub sample of 250 g was cooked with known amount of water. The weight of the cooked fish was recorded. The bones from the cooked fishes were removed and weight recorded. In case of dry fish (Shutki mach), a sub samples of 250 g was boiled in water. The weight of the cooked dry fish was recorded. Bones from the cooked fish were removed and weight was taken.
Eggs Ten hen eggs and 1 duck egg were collected from each of the three locations. All the 11 eggs were hard boiled and pooled together to make a single composite sample.
Meat Meat samples (beef and mutton) were collected from all different body parts and from 10 different butcher shops of each location. The meat samples from all shops were mixed together. A sub sample of 1000 g was cooked with water until they were soft. The weight of the cooked meat was recorded. The bones from the meat were removed and weight taken. In case of beef liver, samples from different parts of the liver were collected from 10 beef. The liver samples were cut into pieces. A sub-sample of 250 gm was cooked and the weight of the cooked liver weighed. In case of farm chicken, 10 live birds were purchased, slaughtered, dressed and cut into pieces. A sub-sample of 1000 g was cooked and weight of the cooked meat was recorded. The bones were removed and weight of the boneless meat recorded. One hundred gram of boneless meat was placed in the oven to get the dry weight.
Vegetables The weight of whole amount of a specific vegetable was taken. The vegetable was washed, peeled and cut into pieces by stainless steel knife. Edible coefficient of the vegetables will be calculated by taking weight before and after peeling. A sub sample of 250 g vegetable was cooked with water. The amount of water left in the cooking pot after cooking was also recorded. The weight of the cooked vegetables was recorded to get the yield factor.
467 Sweetmeat The weights of the collected samples of rasogolla, jilapi and chamcham from the markets were recorded. The sub-samples (100 g) of each of the three types of samples were put in the oven to get dry weight.
Fruits The fresh weight of all the samples of a specific fruit was recorded. The fruits were peeled and sliced. The weight of the sliced fruit was taken. A sub-sample of kept in the oven for getting dry weight.
Molasses The weight of collected molasses sample was taken. A sub-sample was placed in the oven to get dry weight.
Dinning out Cooked samples of rice, fish and meat were collected separately from the hotels of three locations. The weight of each food item was recorded. The bones were removed from the fish and meat samples and their weights were recorded. A sub sample was put in the weight for dry weight.
Spices The weights of the individual spices samples were recorded. A sub-sample was placed in the oven to get dry weight.
Betel leaf and nut The weights of the betel leaf and nuts were recorded. They were placed in the oven to get dry weight.
4.3. Drying and storage of samples An amount of 100 gm of all the cooked samples and also uncooked (which do not need cooking) were placed on a clean Petri dish in an oven at 65°C until a constant weight was obtained. The oven dry samples of different food items were ground to powder. The homogenous sample of each food sample was kept in polythene zipper bags labeled with code number. The polythene bags were placed in a desiccator for storage.
5. Preliminary findings and discussion A total of 206 food samples were collected from three locations of Dhaka city, of which 69, 69 and 68 samples were collected from Gulshan, Kawranbazar and Hazaribagh markets, respectively (Table 1.). Mango, jackfruit, sugarcane juice, tea, coffee, mango juice, liquid milk, powder milk and water samples from Sylhet, Barishal and Rajshahi are yet to be collected. Bhetki (baramundri), an expensive sea fish was not available in none of the markets in Hazaribagh.
468 Table 1. List of different food items collected from three markets
Food Food items English name Name of market groups Gulshan Kawranbazar Hazaribagh 1. Cereals Chaal (Mota) Rice (Coarse √ √ √ grain) Chaal Rice (Fine √ √ √ (Chikon) grain) Cheera Beaten rice √ √ √ Muri Puffed rice √ √ √ Ata Whole wheat √ √ √ flour Moida Wheat flour √ √ √ 2. Pulses Masur Lentil √ √ √ Khesari Grasspea √ √ √ Chhola Chickpea √ √ √ Mung Mungbean √ √ √ 3. Fish Ilish Hilsa √ √ √ Bhetki Baramundri √ √ - Golda chingri Prawn √ √ √ Rohu Indian major √ √ √ carp Katla Indian major √ √ √ carp Mrigel Indian major √ √ √ carp Grasscarp Chinese carp √ √ √ Pangas Irridefpren √ √ √ shark Shutki maach Dry fish √ √ √ 4. Eggs Murgir and Hen and duck √ √ √ hasher deem egg 5. Meat Gorur gosth Beef √ √ √ Gorur kaliza Beef liver √ √ √ Khasir gosth Mutton √ √ √ Murgir gosth Farm chicken √ √ √ 6. Alu Potato √ √ √ Vegetables Begun Brinjal √ √ √ Barboti Yard long bean √ √ √ Kach kala Green banana √ √ √ Kacha papya Green papaya √ √ √ Misthi kumra Pumpkin √ √ √ Tomato Tomato √ √ √ Palang sak Spinach √ √ √ Data sak Amaranth √ √ √ Phul kopy Cauliflower √ √ √ Gazar Carrot √ √ √ Mula Radish √ √ √ Badha kopy Cabbage √ √ √ Pui sak Indian spinach √ √ √ Dhonia pata Coriander leaf √ √ √ 7. Milk and Liquid milk - - - dairy Powder milk - - -
469 Food Food items English name Name of market groups Gulshan Kawranbazar Hazaribagh 8. Rasogolla √ √ √ Sweetmeat Jilapi √ √ √ Chamcham √ √ √ 9. Oils Sarishar tel Mustard oil √ √ √ Soybean tel Soybean oil √ √ √ 10. Fruits Paka Kala Ripe banana √ √ √ Aam Mango - - - Kanthal Jackfruit - - - Peyara Guava √ √ √ Anaras Pineapple √ √ √ Apple Apple √ √ √ Papay Papaya √ √ √ Kul Jujube √ √ √ Kamaranga Kamaranga √ √ √ 11. Drinks Chaa/Coffee Tea/Coffee - - - Akher rosh Sugarcane - - - juice Aamer rosh Mango juice - - - [Pran] 7-up √ √ √ Sprite √ √ √ Coca Cola √ √ √ 12. Sugar Cane sugar √ √ √ & Gur (Cane √ √ √ Molas molasses) ses 13. Dinning Rice √ √ √ out Fish √ √ √ Meat √ √ √ 14. Spices Sukna marich Dry chilli √ √ √ Kacha marich Green chilli √ √ √ Peyanj Onion √ √ √ Rasoon Garlic √ √ √ Ada Ginger √ √ √ Jeera Cumin √ √ √ Dhoneya Coriander Seed √ √ √ 15. Betel Pan pata Betel leaf √ √ √ leaf Supari Betel nut √ √ √ 16. Tap Dhaka city √ √ √ water Sylhet city Barishal city Rajshahi city Sample number collected 69 69 68
470 A total of 36 food items of 6 food groups were cooked and their edible coefficient and/yield factor were determined (Table 2). The yield factors of cereal and pulses increased due to absorption of water during cooking. The yield factors for rice ranged from 3.4 to 3.19. Lentil, grass pea and mungbean had the yield factors of 2.06, 2.51 and 2.13, respectively. The edible coefficient of the fresh fishes ranged from 0.66 in prawn to 0.90 in bhetki. This variation was due to removal of scales, fins and viscera from the fishes. The yield factor of the fresh fishes was in the range of 0.65-0.70. The dry fish had the yield factor of 1.45 due to absorption of water during cooking. The dry matter in the cooked fishes ranged from 26.9-43.9%. The eggs had the yield factor of 0.88 with 28.5% dry matter. The yield factors of beef, and mutton were almost same with the values of 0.42 and 0.43, respectively. The yield factors of beef liver were comparatively higher than beef and mutton. The dry matter of the cooked beef, beef liver and mutton 40.6, 42.1 and 32.9%, respectively. The farm hens had the edible coefficient, yield factor and dry matter of 0.63, 0.51 and 35.7%, respectively.
The edible coefficient of the different vegetables varied widely (Table 2). The edible coefficient of vegetables varied from 0.71 in cauliflower to 0.97 in tomato. The yield factors also varied greatly among the different vegetables. It ranged from 0.53 in tomato to 1.02 in green banana. The dry matter weight of the vegetables ranged from 5.4% in Indian spinach to 15.7% in green banana.
Table 2. List of food items for cooking and processing for chemical analysis
Food group English name Bangla Name Edible Yield Dry wt. coefficient Factor (%)
Cereals Rice (Coarse Rice (Mota chal- No 3.04±0.11 - grain) Absorption method) Rice (Coarse Rice (Mota chal- No 3.05±0.20 - grain) Drain out method) Rice (Fine Rice (Chikon chal- No 3.12±0.21 - grain) Absorption method) Rice (Fine Rice (Chikon chal - No 3.19±0.48 - grain) Drain out method) Pulses Lentil Masur No 2.06±0.02 - Grasspea Khesari No 2.51±0.03 - Mungbean Munbgean No 2.13±0.03 - Fish Hilsa Ilish 0.85±0.05 0.65±0.05 37.4±4.5 Baramundri Bhetki 0.90±0.02 0.72±0.01 32.8±4.6 Prawn Golda chingri 0.66±0.03 - 29.8±4.74 Indian major Rohu 0.81±0.04 0.69±0.02 29.3±1.2
471 carp Indian major Katla 0.82±0.05 0.70±0.03 26.9±3.9 carp Indian major Mrigel 0.85±0.02 0.65±0.06 28.3±0.99 carp Chinese carp Grasscarp 0.86±0.05 0.7±0.03 32.7±2.1 Irridefpren Pangas 0.86±0.03 0.70±0.02 28.2±2.8 shark Dry fish Shutki maach 0.89±0.04 1.45±0.11 43.9±0.45
Egg Egg Deem No 0.88±0.03 28.5±0.71 Meat Beef Gorur gosth No 0.42±0.04 40.6±1.2 Beef liver Gorur kaliza No 0.57±0.05 42.1±0.93 Mutton Khasir gosth No 0.43±0.01 32.9±6.5 Farm chicken Murgir gosth 0.63±0.04 0.51±0.04 35.7±3.5 Vegetables Potato Alu 0.92±0.01 0.99±0.02 19.6±1.72 Brinjal Begun 0.85±0.04 0.92±0.07 7.8±0.47 Yard long Barboti 0.91±0.01 0.96±0.14 8.9±1.09 bean Green banana Kach kala 0.69±0.04 1.02±0.02 15.7±5.61 Green papaya Kacha papya 0.79±0.01 0.93±0.02 7.8±0.62 Pumpkin Misthi kumra 0.81±0.04 0.64±0.20 9.3±7.4 Tomato Tomato 0.97±0.02 0.53±0.09 8.2±0.67
Spinach Palang sak 0.87±0.09 0.55±0.12 9.6±1.9 Amaranth Data shak 0.83±0.03 0.85±0.03 9.2±0.05 Cauliflower Phul kopy 0.71±0.13 0.95±0.08 7.9±0.64 Carrot Gazar 0.87±0.05 0.81±0.02 12.8±0.92 Radish Mula 0.79±0.06 0.75±0.14 7.7±0.37 Cabbage Badha kopy 0.98±0.04 0.88±0.08 8.8±1.00 Indian Pui sak 0.85±0.09 0.76±0.04 5.4±1.16 spinach Coriander leaf Dhonia pata 0.90±0.04 0.76±0.07 11.3±0.73
The edible coefficients of different fruits varied widely (Table 3). The lowest edible coefficient of 0.51 was observed in pineapple and the highest edible coefficient of 0.95 was found in apple. Jujube and guava had the edible coefficient of 0.93. The edible coefficients of cooked meat and cooked fish collected from hotels were 0.70 and 0.74, respectively. The edible coefficient of spices ranged from 0.81 in garlic to 0.92 in ginger. The dry matter of the spices ranged from 12.6% in green chili to 31.4% in garlic. The edible coefficient of betel leaf and betel nut was 0.92 and 0.98, respectively.
472 Table 3. List of food items for processing and chemical analysis
Food English name Bangla Name Edible Dry wt. (%) group coefficient Fruits Ripe banana Paka Kala 0.68±0.03 - Guava Peyara 0.93±0.01 15.1±4.5 Pineapple Anaras 0.51±0.05 - Apple Apple 0.95±0.01 - Papaya Papay 0.74±0.04 - Jujube Kul 0.93±0.03 - Kamaranga Kamaranga 0.91±0.03 12.3±2.3 Dinning Cooked rice Ranna bhat No 29.3±2.05 out Cooked fish Ranna mach 0.74±0.11 35.9±0.85 Cooked meat Ranna gosth 0.70±0.17 40.2±0.62 Spices Green chilli Kacha marich 0.91±0.05 12.6±0.79 Onion Peyanj 0.90±0.01 18.1±0.62 Garlic Rasoon 0.81±0.08 31.4±0.40 Ginger Ada 0.92±0.01 13.4±0.76 Betel Betel leaf Pan pata 0.92±0.01 16.0±0.53 leaf Betel nut Supari 0.99 ±0.03 -
Table 4. List of food items collected which are yet to be processed for analysis
Food group English Name Bangla name
Cereal Beaten rice Cheera Puffed rice Muri Whole wheat flour Ata Wheat flour Moida Sweetmeat Rasogolla Rasogolla Jilapi Jilapi Chamcham Chamcham Oils Mustard oil Sarishar tel Soybean oil Soybean tel Drinks 7-up 7-up Sprite Sprite Coca Cola Coca Cola Sugar & Cane sugar Cheeni molasses Cane molasses Akher gur Spices Dry chilli Sukna marich Cumin Jeera Coriander Seed Dhoneya
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