How to Accomplish Dietary Diversity in Practice

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 2)

4. FAO/ILSI. 1997. Preventing Micronutrient Malnutrition: A Guide to Food-Based Approaches, ILSI Press, Washington DC. 

It is essential to work on strategies, which promote and facilitate dietary diversification to achieve complementarity of cereal or tuber-based diets with foods rich in micronutrients in populations with limited economics or limited access to food. A recent FAO and International Life Sciences Institute (4) publication proposed strategies to promote dietary diversification within the implementation of food-based approaches. 

These strategies, which follow, have been adapted or modified based on the discussions held in this consultation:

Food-based Approaches to Meeting Vitamin and Mineral Needs...continued #2.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 2)

The recent interest in the role of phyto-chemicals and antioxidants on health and their presence in plant foods lend further support to the recommendation for increasing vegetables and fruit consumed in the diet. The need for dietary diversification is supported by the knowledge of the interrelationships of food components, which may enhance the nutritional value of foods and prevent undesirable imbalances, which may limit the utilisation of some nutrients.

For example, fruits rich in ascorbic acid will enhance the absorption of ionic iron. If energy intake is low (<8.368 MJ/day), for example, in the case of young children, sedentary women, or the elderly, the diet may not provide vitamin and mineral intakes sufficient to meet the RNIs. This situation may be of special relevance to the elderly, who are inactive, have decreased lean body mass, and typically decrease their energy intake. Young children, pregnant women, and lactating women, who have greater micronutrient needs relative to their energy needs, will also require increased micronutrient density. 

Food-based Approaches to Meeting Vitamin and Mineral Needs...continued #1.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 2)

Food-based Approaches to Meeting Vitamin and Mineral Needs

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 2)

Dietary patterns have varied over time depending on the agricultural practices and the climatic, ecologic, cultural, and socio-economic factors, which determine available foods. At present, virtually all dietary patterns adequately satisfy or even exceed the

nutritional needs of population groups. This is true except where socio-economic conditions limit the capacity to produce and purchase food or aberrant cultural practices restrict the choice of foods.

It is thought that if people have access to a sufficient quantity and variety of foods, they will meet their nutritional needs. The current practice of evaluating nutritive value of diets should include not only energy and protein adequacy but also the micronutrient density of the diet.  

Introduction of Human Vitamins and Minerals...continued #4.

Reference from the joint report of FAO/WHO expert consulation on Human Vitamins and Minerals verbatim. (Chapter 1)

Dr Nath reminded the participants that they had been invited to the Consultation as independent experts and that their participation in the Consultation was to be in their individual capacity and not as a representative of any organization, affiliation, or government. He underscored the importance of drawing conclusions and making recommendations based on science, which is traceable to studies conducted largely in humans. 

Introduction of Human Vitamins and Minerals...continued #3.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 1)

Upper tolerable nutrient intake level

Upper tolerable nutrient intake levels (ULs) have been defined for some nutrients. ULs are the maximum intake from food that is unlikely to pose risk of adverse health effects from excess in almost all (97.5 percent) apparently healthy individuals in an age and sex-specific population group. ULs should be based on long-term exposure from food, including fortified food products.

2. Anonymous. 1997. A Model for the Development of Tolerable Upper Intake Levels. Nutr. Revs., 55: 342-351.

Introduction of Human Vitamins and Minerals...continued #2.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 1)

The relevance of the biological effects starts with the most extreme case, that is, the prevention of death. For nutrients where sufficient data on mortality are not available, the nutrient intake that prevents clinical disease or sub-clinical pathological conditions, identified by biochemical or functional assays, is used.

The next sets of biomarkers that are used to define requirements include measures of nutrient stores or critical tissue pools. Intakes to assure replete body stores are important when deficiency conditions are highly prevalent. Presently, approaches to define requirements of most nutrients use several criteria examined in combination, functional assays of sub-clinical conditions are considered the most relevant.

Introduction of Human Vitamins and Minerals...continued #1.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 1)

Terms of reference and process

The terms of reference for the Expert Panel were the following:

􀂃 To review the full scope of vitamin and minerals requirements, including their role in normal human physiology and metabolism and in deficiency disease conditions. To focus on the requirements of the essential vitamins and minerals, including vitamins A, C, D, E, and K; the B vitamins; calcium; iron; magnesium; zinc; selenium; and iodine. 

Introduction of Human Vitamins and Minerals

Before I proceed, please allow me to say some words to all of you, my readers. 

At first, I thought the introduction of this joint report of FAO/WHO is not really important. However, when I finished the last chapter (chapter 17) I scrolled to the top and read again the Introduction. I realized this is a must read to the readers because this was how, and why the FAO/WHO came up to organize this expert consultation in making their reports. 

This book is an eye opener to those, like me, who wants to know the real functions of vitamins and minerals. Like I said in my previous post, this is the answer to my questions about vitamins and minerals, and now I can say, I finally found it. I need to read this over and over again, because 17 chapters of the book is not that easy to remember everything in one to three readings. 

Dietary Antioxidants: A Consideration of Factors Influencing Requirements...continued #4.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 17)

A requirement for antioxidant nutrients

36. Halliwell, B., Gutteridge, J.M.C. & Cross, C.E. 1992. Free radicals, antioxidants, and

Human disease: where are we now? J. Lab. Clin. Med., 119: 598-620.

Free radicals are a product of tissue metabolism, and the potential damage which they can cause is minimised by the antioxidant capacity and repair mechanisms within the cell. Thus in a metabolically active tissue cell in a healthy subject with an adequate dietary intake, damage to tissue will be minimal and most of the damage occurring will be repaired (36).

15. Hennekens, C.H. 1986. Micronutrients and cancer prevention. N. Engl. J. Med., 315:1288-1289.

16. Van Poppel, G., Kardinaal, A.F.M., Princen, H.M.G. & Kok, F.J. 1994. Antioxidants and coronary heart disease. Ann. Med., 26:429-434.

89. Colditz, G.A., Branch, L.G. & Lipnick, R.J. 1985. Increased green and yellow vegetable intake and lowered cancer deaths in an elderly population. Am. J. Clin. Nutr., 41: 32-36.

Dietary Antioxidants: A Consideration of Factors Influencing Requirements...continued #3.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim.

Vitamin C

51. Myllyla, R., Kuutti-Savolainen, E. & Kivirikko, K.I. 1978. The role of ascorbate in the prolyl hydroxylase reaction. Biochem. Biophys. Res. Comm., 83: 441-448.

52. Hulse, J.D., Ellis, S.R. & Henderson, L.M. 1978. β-Hydroxylation of trimethyllysine by an α-ketoglutarate-dependent mitochondrial dioxygenase. J. Biol. Chem., 253:1654-1659.

53. Bates, C.J. 1981. The function and metabolism of vitamin C in man. In: Counsell JN, Hornig DH, eds. Vitamin C - ascorbic acid. p.1-22. London: Applied Science Publishers.

54. Zannoni, V.G. & Lynch, M.M. 1973. The role of ascorbic acid in drug metabolism. Drug Metab. Rev., 2: 57-69.

Dietary Antioxidants: A Consideration of Factors Influencing Requirements...continued #2.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim.

Nutrients with radical-quenching properties

Vitamins C and E are the principal nutrients which possess radical-quenching properties. Both are powerful antioxidants, and the most important difference between these two compounds stems from their different solubility in biologic fluids. Vitamin C is water soluble and is therefore especially found in the aqueous fractions of the cell and in body fluids whereas vitamin E is highly lipophilic and is found in membranes and lipoproteins.

Dietary Antioxidants: A Consideration of Factors Influencing Requirements...continued #1.

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim.

3. Thurnham, D,I. 1990. Antioxidants and pro-oxidants in malnourished populations. Proc. Nutr. Soc., 48: 247-259.

29. Thurnham, D.I. 1994. β-Carotene, are we misreading the signals in risk groups? Some analogies with vitamin C. Proc. Nutr. Soc., 53:557-569.

30. Thurnham, D.I. 1997. Impact of disease on markers of micronutrient status. Proc. Nutr. Soc., 56: 421-431.

Pro-oxidant activity of biologic antioxidants

Most biologic antioxidants are antioxidants because when they accept an unpaired electron, the free radical intermediate formed has a relatively long half-life in the normal biologic environment. The long half-life means that these intermediates remain stable for long enough to interact in a controlled fashion with intermediates which prevent autoxidation, and the excess energy of the surplus electron is dissipated without damage to the tissues.

Dietary Antioxidants: A Consideration of Factors Influencing Requirements

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim.

28. Koj., A. 1985. Biological functions of acute phase proteins. In: Gordon AH, Koj A, eds. The acute phase response to injury and infection. p.145-160. London: Elsevier.

3. Thurnham, D,I. 1990. Antioxidants and pro-oxidants in malnourished populations. Proc. Nutr. Soc., 48: 247-259.

29. Thurnham, D.I. 1994. β-Carotene, are we misreading the signals in risk groups? Some analogies with vitamin C. Proc. Nutr. Soc., 53:557-569.

30. Thurnham, D.I. 1997. Impact of disease on markers of micronutrient status. Proc. Nutr. Soc., 56: 421-431.

Why Did I Post This Book About Vitamins and Minerals?

You all might be wondering why I'm spending my time posting this information about vitamins and minerals. As I mentioned in my previous post, I want to know how vitamins and minerals work in our body system. Why is it that, with all the information about foods or plants packed with nutritional benefits because of its vitamins and minerals, and yet, health problems and diseases are still very much  around? Could it be that although we know about vitamins and minerals, that this and that vitamins are good, this and that minerals are good for this and that sickness, still the knowledge that we taught we already knew from all those sources is still not enough, the reason why although we eat this and that food that is said to benefit us is not really enough to solve our health problems?

What is Supplementation?

Supplementation

Supplementation refers to periodic administration of pharmacologic preparations of nutrients as capsules or tablets or by injection when substantial or immediate benefits are necessary for the group at risk. As established at the International Conference on Nutrition, nutritional supplementation should be restricted to vulnerable groups, which cannot meet their nutrient needs through food (women of childbearing age, infants and young children, elderly people, low socio-economic groups, displaced people, refugees, and populations experiencing other emergency situations). For example, iron supplementation is recognised as the only option to control or prevent iron deficiency anaemia in pregnant women. Supplementation with folic acid should be considered for women of childbearing age who have had a child with neural

tube defect to prevent recurrence.

Reference:
FAO/WHO. 1992. International Conference on Nutrition. World Declaration and Plan of Action for Nutrition. FAO, Rome.

Practices Which Will Enhance the Success of Food-based Approaches

Reference from the joint report of FAO/WHO expert consultation on Human Vitamins and Minerals verbatim. (Chapter 2)

5. WHO. Trace Elements in Human Nutrition. 1996 a., World Health Organization, Geneva.

To achieve dietary adequacy of vitamin A, vitamin C, folate, iron, and zinc by using food based approaches, food preparation and dietary practices must be considered. 

For example, it is important to recommend that vegetables rich in vitamin C, folate, and other water-soluble or heat-labile vitamins be minimally cooked in small amounts of water. For iron bio-availability it is essential to reduce the intake of inhibitors of iron absorption and to increase the intake of enhancers of absorption in a given meal.

Dietary Diversification - Iron and Zinc

Minerals such as iron and zinc are low in cereal and tuber-based diets, but the addition of legumes can slightly improve the iron content of those diets. However, the bio-availability of this non-heme iron source is low. Therefore, it is not possible to meet the recommended levels of iron and zinc in the staple-based diets through a food-based approach unless some meat, poultry, or fish is included. 

For example, adding a small portion (50 g) of meat, poultry, or fish will increase the total iron content as well as the amount of bio-available iron. For zinc, the presence of a small portion (50 g) of meat, poultry or fish will secure dietary sufficiency of most staple diets. 

Do You Believe in Yourself that You are Eating a Healthy Diet?

In my previous post, I mentioned about plants' characteristics and benefits which contains almost the same nutrients, but differ in names and appearance. I also mentioned that so many information about the nutrition of each plant, the nutritional value when combined in a recipe, and the natural remedy when ingested, etc.  

I believe in those information, but how do I know if the benefit of that certain plant which is the same with the other plant works the same way too in the body system of a person to person. I am really confused and I will continue to find out why until the answer that I want will satisfy my curiosity.

What Are Amino Acids?

Amino Acid is any of about twenty (20) complex substances that form the building blocks of protein. All amino acids contain nitrogen, carbon, hydrogen, and oxygen. Some of them contain sulfur as well. When food is digested, the protein in it is broken down into amino acids, which are then put together again in various combinations to make the particular kinds of protein that enter into human muscle, red blood cells, and other body tissue. Any amino acids left over are broken down further to supply energy. 

Some amino acids can be manufactured by the body (chiefly in the liver) if they are not supplied in the diet. However, there are eight (8) amino acids that the body needs but cannot manufacture. They must be obtained from protein in the diet. These so-called essential amino acids are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, trypthophan, and valine. Arginine and histidine are included in this list by some authorities. Alanine, cystine, glycine, proline, serine, tyrosine, and other amino acids can be manufactured by the body.