A healthy diet can be attained in more thanone way because of the wide variety of foodswhich can be combined. The development offood-based dietary guidelines (FBDGs) by FAOand WHO (16, 17) recognizes this and, notingthat there are economic constraints which limitfood supply at the household level, focuses on thecombination of foods that can meet nutrientrequirements rather than on how each specificnutrient is provided in adequate amounts. FBDGsare based on the fact that people eat food, notnutrients. The approach is first to define the significant diet-related public health problems in acommunity and to evaluate the adequacy of thediet by comparing the information available ondietary intake with Recommended NutrientIntakes (RNIs). Food-based dietary guidelinescan then be prepared that indicate what aspects ofthe diet could be modified to improve nutrition.Such FBDGs would need to take into accountdietary patterns, the ecological, socioeconomicand cultural factors, and the biological and physical environment in which the targeted populationlive.Nutritional status can be improved significantly by educating households on food preparation practices which minimize the consumption ofinhibitors of iron absorption, for example, the fermentation of phytate-containing grains before thebaking of breads to enhance iron absorption. Theconsumption of ascorbic acid preferably throughfoods rich in vitamin C along with foods rich iniron enhances absorption. The tannins containedin tea and coffee when taken with meals stronglyinhibit iron absorption and education programsneed to highlight this.At the household level appropriate food distribution within the family must be considered toensure that children and women receive adequatefood with high micronutrient density. Householdfood distribution must be considered when establishing general dietary guidelines and addressingthe needs of vulnerable groups in the community.In addition, education detailing the appropriatestorage and processing of foods to preventmicronutrient losses at the household level isimportant.6. QUALITY ASSURANCE–FOODQUALITY AND SAFETY ISSUESImproving the quality and safety of food has obvious benefits for health and for business. Theimportance of improving public health as anintervention strategy to reduce nutrient losses bythe body is clear and safe, good quality foodmakes an important contribution to that. Information campaigns may raise awareness of the healthproblems that can arise from improper food storage and handling practices. On the business side,fruit and vegetables are valuable commoditieswith high potential for income generation.Processed and marketed foods need to be qualityassured to compete in the market place and thisaspect often needs further support in the area oflaws and regulations and on food quality controlto ensure required standards are enforced.7. FOOD FORTIFICATIONFood fortification is the addition of nutrients atlevels higher than those found in the originalfood. Increasing the micronutrient content of staple and other crops through biofortification hasbeen referred to above. Biofortification enhancesthe nutritive value of foods using modern tools ofbiotechnology. Food fortification has a role inmeeting iron, folate, iodine, and zinc needs and isrecommended when dietary iron is insufficient orthe dietary iron is of poor bioavailability,which isthe reality for most people in the developingworld and for vulnerable population groups in thedeveloped world.
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