What is Food-Based Dietary Guidelines?

Food-based dietary guidelines (FBDGs) are an instrument of and expression of food and nutrition policy and should be based directly on diet and disease relationships of particular relevance to the individual country. Their primary purpose is to educate healthcare professionals and consumers about health promotion and disease prevention. In this way priorities in establishing dietary guidelines can address the relevant public health concerns whether they are related to dietary insufficiency or excess. In this context, meeting the nutritional needs of the population takes its place as one of the components of food and nutrition policy goals along with the priorities included in the FBDGs for improved health and nutrition for a given population.

What is Fortification?

Fortification refers to the addition of nutrients to a commonly eaten food (the vehicle). It is possible for a single nutrient or group of micronutrients (the fortificant) to be added to the vehicle, which has been identified through a process in which all stakeholders have participated. This strategy is accepted as sustainable under most conditions and often is cost effective on a large scale when successfully implemented. Iron fortification of wheat flour and iodine fortification of salt is examples of fortification strategies with excellent results.

There are at least three essential conditions that must be met in any fortification programme: the fortificant (1) should be effective, bio-available, acceptable, and affordable; the selected food vehicle (2) should be easily accessible and a specified amount of it should be regularly consumed in the local diet; and detailed production instructions (3) and monitoring procedures should be in place and enforced by law.

References:
Lotfi, M., Venkatesh-Mannar, M.G., Merx, R.J.H.M. & P.Naber-van den Heuvel. 1996. Micronutrient Fortification of Foods. Current practices, research, and opportunities. Ottawa. The Micronutrient Initiative (MI), International Development Research Center (IDRC)/ International Agricultural Center (IAC).

Viteri, F.E. Prevention of Iron Deficiency. 1998. Chapter 3 In : Howson CP, Kennedy ET, Horwitz A (eds). Prevention of Micronutrient Deficiencies. Tools for Policymakers and Public Health Workers. p.45-102. National Academy Press, Washington, D.C.

How To Accomplish Dietary Diversity in Practice?

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 as follows:

1. Community or home vegetable and fruit gardens. These projects should lead to increased production and consumption of micronutrient-rich foods (legumes, green leafy vegetables, and fruits) at the household level. The success of such projects requires a good knowledge and understanding of local conditions as well as the involvement of women and the community in general. These are key elements for supporting, achieving, and sustaining beneficial nutritional change at the household level. Land availability and water supply may present common constraints, which require local government intervention or support before they are overcome. The educational effort should be directed towards securing appropriate within family distribution, which considers the needs of the most vulnerable members of the family, especially infants and young children. Separate FBDGs for vulnerable groups, such as pregnant and lactating women, children, and the elderly, should be developed.

What is Gout

I always hear my friends who have gout saying that they are afraid to eat foods that is rich in fats. These particular foods that they are afraid of are: peanuts (most especially) and other kinds of nuts, including oily and fatty foods. I don't have gout so I really don't know the pain they are going through if their gout attacks them. I noticed though that those who are saying they have gout are overweight and ages 40 and above. They said that if they eat the kind of foods mentioned, their uric acid will cause their gout to attack them.

I am just wondering why, with all the information that can be easily accessed in the Internet, the medicines prescribed by the doctors, and the natural remedies published and posted in the Internet, still, I can see people suffering from this kind of disease. It is said that gout is a metabolic disease caused by the production of abnormally large amounts of uric acid. Why then that there are still more and more people suffering from gout? 

Need To Reduce?

Some of my friends who made attempts to reduce are complaining that while they are trying their best to reduce, the more they gain weight. Why?

Learn from the expert: Dr. Benjamin F. Miller.

Should one take drugs and medicine in order to reduce? He said: "Never, especially without a doctor's prescription and supervision."

Can exercise reduce weight? He said: "If your goal is substantial weight loss, the combination of diet and exercise should be carried out, but under a doctor's supervision." 

Can unsightly fat be removed surgically? He said: "Operations have been performed to trim layers of fat from the ankles, abdomen, and hips. This is very difficult and by no means always effective. The operation is very rarely undertaken just to improve the appearance. But if obesity has made a woman's breasts pendulous and painful, a plastic surgeon would probably consider removing some of the fatty tissue."

Did You Ever Wonder Why People Eat Too Much or Too Little?

Everyone of us has our own way of eating, eating much or eating little. But why? Dr. Benjamin F. Miller said: "Habit".

He explained that many fortunate individuals never want to eat more or less than they need to maintain their ideal weight. One of these individuals I can say is my husband. Sometimes, if I put much rice in his plate, he will angrily nagged me and say "are you killing me?" Of course, I feel angry if he nagged me that way, but now I realized, he's right. As I said in my other posts, my husband knows himself the health benefits of plants even though he is not a scientists. He learned from a late old friend who knows "naturally" the characteristics of plants. 

Signs of Obesity?

If you are overweight or not much overweight as yet, you should be alert to the potential troubles that may lie ahead. Dr. Benjamin F. Miller said in his book Family Health Guide and Medical Encyclopedia: 

"The obese person may suffer from one or more of the following: (1) an overworked heart and circulation; (2) shortness of breath; (3) a tendency to high blood pressure; (4) a tendency to diabetes; (5) poor adjustment to hot weather and changes of temperature; (6) increased strain and joint ligaments, often leading to chronic back and joint pains; (7) reduced capacity for physical exertion and sometimes for mental work; (8) increased susceptibility to infectious disease; and (9) personality problems. Most serious of all: medical evidence shows that overweight shortens the span of life itself."

What is Basal Metabolic Rate (BMR)

"Basal Metabolic Rate (BMR) is the rate at which a person uses energy just to remain alive to carry on the basic vital functions of breathing, circulation and metabolism. The rate of metabolism is regulated by the thyroid gland and the BMR was formerly much used to diagnose disorders of that gland. In theory, the BMR can be measured by measuring the amount of heat produced by the body when completely at rest. In practice, the BMR is determined by measuring how much oxygen a person at rest uses in short period of time during which he breathes an accurately measured amount of oxygen. (The amount of oxygen used is an indirect measure of the heat produced). The results of a BMR test can be influenced by a number of other things: pregnancy, diabetes, various medicines, the presence of food in the stomach, and even emotions such as anxiety during the test. Other tests that are easier to perform and just as reliable have largely replaced the BMR as a test of thyroid function." (ref: Dr. Benjamin F. Miller)

Sprue

Sprue is a chronic disease of the small intestine in which certain food elements, especially fats and some vitamins, are not absorbed properly by the body. This kind of disease is specially common in the tropics, but a related disorder occurs in cooler climates. 

Sprue's main symptom is diarrhea, at first watery and later consisting of foul-smelling, pale-colored stools containing undigested fat. A person with sprue loses weight rapidly and has a poor appetite. Anemia is likely to be present. If the vitamin B complex is not absorbed, the tongue becomes sore and shiny red in color.

Rickets

Rickets is a children's disease in which the bones do not harden properly, and excessive growth of cartilage occurs at the ends of the bones. It is due to lack of vitamin D. Vitamin D is essential for calcification of the bones. In adults, such disorder is known as Osteomalacia. Knock-knees, bowlegs, pigeon breast, and other deformities may develop.

Scurvy

Scurvy is a disease caused by a severe lack of vitamin C in the diet. Bottle-fed infants who receive no other foods may show signs of infantile scurvy between 6 and 12 months age. But those who are breast-fed usually obtain sufficient vitamin C from the mother's milk. This is why breast-fed is very important to new-born babies.

Scurvy makes a child pale and irritable and fails to gain weight. Painful swelling in his limbs make him cry when he is moved. The adult who is affected with scurvy feels weak and short of breath. His skin may have many blue marks like bruises. The gums become spongy and bleed easily so that eventually the teeth begin to loosen.

Boils

Boil is a raised, tender, pus-filled area on the skin caused by bacterial infection; also known as furuncle (another name for boil). The bacteria, usually staphylococci (a member of a group of bacteria that causes boils, pus forming infections and a type of food poisoning), may enter the outer layer of the skin through a hair follicle or sweat gland or through a scratch or break in the skin. The bacteria do not generally thrive unless resistance has been lowered by poor nutrition or some illness such as anemia, or diabetes.

The consequence can be grave if bacteria enter the blood stream and cause blood poisoning. It is advisable then not to open a boil by yourself, let the doctor do it for you. 

Anemia

Anemia is a disorder of the blood in which the red cells are fewer than normal or have less hemoglobin than normal. Hemoglobin is the pigment that gives the red blood cells their color. These cells are important in breathing, since they carry oxygen from the lungs to all the cells of the body, and carbon dioxide to the lungs for elimination. The red blood cells (ERYTHROCYTES) {cells that carry oxygen and nutrients to the cells of the body and also help remove carbon dioxide from them. They owe their color to hemoglobin, an iron-rich pigment} are manufactured in the bone marrow. Normally there are trillions of them in the blood.

Malnutrition

Malnutrition is a condition in which the body is poorly nourished because the body is not getting one or more of the important nutritional elements in the individuals diet. We must have fats and carbohydrates (sugars and starches), to provide us with energy. Proteins, water and minerals, and also vitamins, keeps the nutritional process of the tissues working smoothly. Deficiency diseases and other disorders is subjected when these nutrients are lacking.

Beriberi

Beriberi is a deficiency disease caused by a lack of vitamin B1 (thiamine) in the diet. Beriberi attacks the nervous system, causing neuritis, circulatory disturbances, stiffness in the legs, and sometimes paralysis. Beriberi is prevalent in the Orient where polished (or white) rice forms the main part of the diet. It usually occurs when food is scarce. A more widespread use of unpolished (or brown) rice could practically wipe out the disease.

Food Poisoning

Food Poisoning is an acute illness resulting from eating contaminated food. Although most cases of food poisoning are caused by bacteria, there are also non-bacterial forms. Non-bacterial food poisoning can result from eating poisonous mushrooms, plants, or berries mistakenly thought to be edible. Acute or chronic poisoning can develop from eating residues of insecticide and other sprays on fruits and vegetables. Never eat anything growing wild. Unpeeled fruits and leafy vegetables should be washed thoroughly before consuming them.

Prickly Heat

Prickly heat is an itchy rash of minute, reddish pimples. The condition is also known as heat rash. Those are especially susceptible with it are overweight people and infants. Prickly heat is most common in hot, moist weather. Contributing factor is perspiration and chaffing.

Normally, it disappears after the body cools odd. Baths are soothing but should be without soap, and a light powder should be  applied after taking a bath. Keeping as cool and dry as possible would help.

Frostbite

Frostbite is an injury to the skin and the tissues under the skin by exposure to cold where ears, nose, toes, and fingers are most often affected. The process of freezing is quite painless, the tissue turns numb and white and may freeze solid without the person's being aware of it.

Careful treatment is needed to avoid further damage during the process of thawing. The affected person should stay in a gently warm surroundings, but never near a stove or heater. Hot drinks and soup can help to feel warm.