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Food Composition Tables and Database for Bangladesh with Special Reference to Selected Ethnic Foods

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Food Composition Tables and Database for Bangladesh with Special Reference to Selected Ethnic Foods Food Composition Tables and Database for Bangladesh with Special Reference to Selected Ethnic Foods Thtnnfood iMreedOM* Professor Dr. Sheikh Nazrul Islam Professor Dr. Md. Nazrul Islam Khan Professor Dr. M. Akhtaruzzaman Institute of Nutrition and Food Science University of Dliaka 2012 FOOD COMPOSITION TABLES AND DATABASE FOR BANGLADESH WITH SPECIAL REFERENCE TO SELECTED ETHNIC FOODS Dr. Sheikh Nazrul Islam B. Pharm (Hons), M. Pharm (DU), PhD (Immunol. Strathclyde, Glasgow. UK) Fellow: UNU, NSICT. ASB. Immunol, UK) Professor, Institute of Nutrition, University of Dhaka Dhaka-1000, Bangladesh Dr. Md. Nazrul Islam Khan B.Sc. (Hons.) M.Sc. (DU), MS (Food and Nutrition Planning, UPLB, The Philippines), PhD (Human Nutrition, UPLB, The Philippines) Professor, Institute of Nutrition, University of Dhaka Dhaka-1000, Bangladesh and Dr. M. Akhtaruzzaman B.Sc. (Hons.) M.Sc. (DU), PhD (Bichem, Okayama, Japan) Professor, Institute of Nutrition, University of Dhaka Dhaka-1000, Bangladesh Institute of Nutrition and Food Science University of Dhaka Dhaka-1000, Bangladesh Copyright 2012 Preserved by the writers ISBN 978-984-33-5237-8 First Published June 2012 Reviewer Professor Sagarmay Barua, PhD Ex-Director Institute of Nutrition and Food Science University of Dhaka Dhaka-1000, Bangladesh Editors Dr. Md. Nazrul Islam Khan and Dr. Sheikh Nazrul Islam Assisted by Fahmida Akter and Tahmina Akter Distributor Diet Solution Bangladesh Limited ” House # 55, Road # 9A, Dhanmondi, Dhaka www.dietsolutionbd.com Price: 1000.00 (one thousand taka) without database 1500.00 (one thousand five hundred taka) with data base Publisher Palal Prokashoni 47, Aziz Market, Shahbag, Dhaka-1000. Phone; 8624327 Printer Shabdakoli Printers 70, Kataban, University Market, Dhaka-1000. Phone:01715-596421 Institute of Nutrition and Food Science University of Dliaka Dhaka-1000, Bangladesh Research Team Professor Sheikh Nazrul Islam', PhD Professor Md, Nazrul Islam Khan', PhD Professor M. Akhtaruzzaman', PhD Professor Salful Huque', PhD Professor Monira Ahan^, PhD Professor Sagarmay Barua', PhD (Consultant) Muhammad All Siddique^, PhD Ashrafi Hossain'' MSc Shah Md. Anayet Ullah SIddiqui', MSc Mahbuba Kawser', MS, M.Phil, PhD student Parveen Begum', MS, M.Phil, M.Phil, PhD student Sabnam Mustafa', M. Phil student Farzana Bhuyan' MSc student Anjan Kumar Roy^ MSc, M.Phil. student Maksuda Khatun®, PhD student Md. Tariqual Islam Sajib"', MSc Fahmida Akter’ MS Tahmina Akter' MS 'institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh; ^Department of Pharmaceutical Chemistry, Faculty of Phanmacy, University of Dhaka, Dhaka-1000, Bangladesh; ^Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Gazipur-1701, Bangladesh; 'Department of Biochemistry, Sher-e-Bangla Agriculture University, Dhaka-1207, Bangladesh; ^Nutrition Biochemistry Laboratory, ICDDR’B, Mohakhali, Dhaka- 1212, Bangladesh; ^Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh; Preface Food is the essential component for hunnan survival. Good health needs a balanced diet. In order to achieve this, the nutrient composition of most frequently consumed foods has to be made well-known and available to the mass population, specially to the researchers. Food Composition Tables (FCTs) provide nutrient composition of foods. It is almost obligatory to know and let others to know what kind of nutrients they receive from the foods that they eat in everyday life. A true FCT is the answer to this basic query. The FCT is indispensable in making assessment for the amount of nutrients contributed by common foods consumed by individual, family and at community levels. The FCT is used in nutrition and public health survey, nutrition education, dietetic and clinical practice, agriculture research, nutritional epidemiology, setting up food standards and establishing food safety regulation and consumer action programs. It is equally promising in making appropriate food choices for the purpose of preparing normal and therapeutic diets. It is, therefore, an important tool for the national planners and policymakers for ensuring food safety and food security for the nation. There is a worldwide call for updating food composition databases. The third world countries are far behind to address this attempt. Likely, Bangladesh does not have Food Composition Database (FCD) or Food Composition Tables (FCT) that can demand to be exclusively of its own. Until now, data on nutrient values have been obtained from food composition tables (FCT)- ‘Deshio Khadder Pustiman' prepared for Bangladesh by the Institute of Nutrition and Food Science, University of Dhaka (1977), later edited in English version-TaWes of Nutrient Composition of Bangladeshi Foods’ by Helen Keller International (HKI) (1988). Most of the nutrient data in these FCTs were analyzed long back with much of the data borrowed from neighboring countries and exotic sources. Moreover, the nutrient composition of ethnic foods is not available in the Bangladesh food composition tables. Recently there has been a radical change in our food chain, primarily because of the emergence of new high yielding varieties of foods belonging to both plant and animal origins. The changes in environment and soil conditions may have induced changes in nutrient contents of foods that are grown on the soil. With the increasing concern of the relationships between diet, food habits and degenerative lifestyle diseases, there is increased interest in food composition database. Therefore, nutritive values of these local food items need to be incorporated in the food composition tables. In line of our continued challenge to “Preparation of food composition database for Bangladesh with special reference to indigenous and ethnic foods”, this new- ‘Food Composition Tables and Database for Bangladesh with Special Reference to Selected Ethnic Foods’ is a robust attempt to cater for the existing nutrients data gap. This Food Composition Tables comprises a wide range of nutrient data of 481 food items of most representative food groups that are consumed by mass people of Bangladesh. Its special characteristic rests on incorporation of the nutrient data of ethnic foods. This FCTs and FCDB contain newly analyzed nutrient data of 93 raw food items comprising 53 indigenous and 40 ethnic key foods. The nutrient data of rest 388 food items were taken from HKI table, published and unpublished sources of local foods; and some nutrient values were also taken from published sources of Asian origin. It is to be noted that a Comprehensive Food Consumption Survey (CFCS) and a number of Focus Group Discussions (FGDs) were conducted among the indigenous and ethnic population in selection and identification of key food items for analysis of nutrient values and for inclusion into the FCTs. It is hoped that the new FCTs will better promise in making contribution to future research in the field of nutrition in our country. It will have the potentiality to contribute immensely in a wide range of nutrition issues comprising public health, agriculture, nutrition education and training, dietary assessment, food security, and food safety and regulation. Sheikh Nazrul Islam B. Pharm (Hons), M. Pharm (DU). PhD (Immunol. Strath, Glasgow, UK) Fellow; UNU, NSICT, ASB, Immunol, UK Professor Institute of Nutrition and Food Science University of Dhaka, Dhaka-1000, Bangladesh Dhaka, June 2012 Foreword Institute of Nutrition and Food Science (INFS), University of Dhaka is contributing in the identification and problem solving activities of the country through its generation of active man power in the field of nutrition and food science as well as carried out major national level researches such as conducted three National Nutrition Surveys of Bangladesh till 2000. At present, a nationwide Nutrition, Health and Demographic survey of Bangladesh has been conducted. In this endeavour, some of the research and teaching staff of the institute are involved in different nutrition related research such as identification and analysis of nutrition composition of key foods. This effort will help in ameliorating many nutritional problems of the country as well as will be resource to many researchers who are working in this field. Three of my colleagues- Professor Dr. Sheikh Nazrul Islam, Professor Dr. Md. Nazrul Islam Khan and Professor Dr. M. Akhtaruzzaman who are actively working in the field of nutrition and food science has come up with a book titled “Food Composition Tables and Database for Bangladesh with Special Reference to Selected Ethnic Foods”. This book contains wide range of nutritive values of 481 food items, of which 93 foods were newly analyzed which comprised most frequently consumed 40 ethnic and 53 indigenous foods as per content. The nutritive values of rest of the food items are borrowed from the food composition tables of Asian countries. It is to be noted that 20 years back this institute published a Food Composition Tables (FCT) named “Deshio Khaidder Pushtiman” In which few food items were analyzed in the laboratory of INFS by our researchers. The uniqueness of this new book is that it has incorporated nutritive values of 40 ethnic foods consumed by the ethnic people of Bangladesh. This book also contains some health related information which is very much helpful for the conscious readers and this information will help in maintaining good health and proper nutritional status. It is hoped that the new FCT and FCDB will serve the needs of the food and nutrition community, academia
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