Review
Nutrition & Dietetics
Katherine P. Adams, Stephen A. Vosti, Mduduzi N. N. Mbuya, Valerie M. Friesen, Reina Engle-Stone
Summary: This paper synthesizes research on the use of household consumption and expenditure surveys (HCESs) data to inform the design of food-fortification programs. The authors develop best-practice methods for analyzing HCES data and identify research gaps for improving the utility and validity of this data.
ADVANCES IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Alan Hernandez-Solano, Victor Perez-Hernandez, Soraya Burrola-Mendez, Alejandra Aguirre, Jesus Gallegos, Graciela Teruel
Summary: This study explores the use of household expenditures and income surveys (HEIS) to measure nutrients availability at the population level, providing a replicable and comparable method. Using Mexican data, the study illustrates the method and presents a publicly available dataset for converting food purchases into six nutrients. The findings describe the impact of the COVID-19 pandemic on nutrient availability in Mexican households, particularly the substantial reduction in food consumed away from home.
Article
Nutrition & Dietetics
Ann Tarini, Mari S. Manger, Kenneth H. Brown, Mduduzi N. N. Mbuya, Laura A. Rowe, Frederick Grant, Robert E. Black, Christine M. McDonald
Summary: The decision to include zinc as a fortificant is influenced by international development partners, assessment of zinc deficiency, mandatory regional food fortification standards including zinc, WHO guidelines, and low cost of zinc compound. Barriers include absence of zinc from regional fortification standards, limited data on the efficacy of zinc fortification, and no national objectives for preventing zinc deficiency. Promoting zinc fortification requires prioritizing prevention of zinc deficiency internationally and advocating for large-scale food fortification.
Article
Food Science & Technology
Francesco Visioli, Vivien Bodereau, Maarten van der Kamp, Miriam Clegg, Jing Guo, Maria Dolores del Castillo, Winston Gilcrease, Amelia Hollywood, Amaia Iriondo-DeHond, Charlotte Mills, Savino Sciascia, Tim van Zutphen, Edith Visser, Walter C. Willett
Summary: The majority of university curricula for health professionals do not include courses on human nutrition and its links with health, particularly for medical and pharmacy students. To address this issue, EIT Food launched an online course on nutrition, health, and sustainability, which received positive feedback from learners worldwide and provided valuable insights for future initiatives.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2022)
Article
Agricultural Economics & Policy
Jaya Jumrani
Summary: This study examines the relationship between nutrient intake and income in India using household-level data. The results show that nutrient intake, especially protein, fat, and micronutrients, is sensitive to changes in income. The findings have implications for India's nutrition economy and can inform future interventions and public health policies.
Article
Nutrition & Dietetics
Megan W. Bourassa, Reed Atkin, Jonathan Gorstein, Saskia Osendarp
Summary: Large-scale food fortification is a cost-effective intervention to improve vitamin and mineral intake and reduce micronutrient deficiency. However, most programs have been poorly designed, lacking consideration of nutrient inadequacy levels and per capita consumption. Furthermore, these programs have low coverage and do not monitor their impact effectively, resulting in limited effectiveness and difficulties in harmonizing with other interventions.
Article
Agricultural Economics & Policy
Helen Harris-Fry, Lauren Lamson, Katelyn Roett, Elizabeth Katz
Summary: Household Consumption Expenditure Survey (HCES) data are widely used for nutrition policy, but they may provide incorrect and gender biased dietary intake estimates. This study analyzes the sources of error and proposes a method to improve the accuracy of HCES estimates. The findings suggest that better measurement is needed for episodically consumed or small quantity foods, and addressing food quantity measurement errors can significantly reduce bias.
Article
Food Science & Technology
Ndashe Philemon Kapulu, Heather Clark, Simon Manda, Harriet Elizabeth Smith, Caroline Orfila, Jennie Macdiarmid
Summary: This study assessed the supply trends of food and nutrients in Zambia from 1961 to 2013, and analyzed the impact of socio-economic, political, and climatic events on these trends. The results showed that Zambia has been facing nutrition insecurity, particularly for key micronutrients and energy. The study also found that the diet in Zambia has not significantly changed over time, with maize being the dominant food source. However, there has been an increase in the consumption of refined energy-dense foods and a reduction in fiber intake.
Article
Food Science & Technology
Mirriam Matita, Ephraim W. Chirwa, Deborah Johnston, Jacob Mazalale, Richard Smith, Helen Walls
Summary: The study found that households in rural Malawi with more food market participation are more likely to have diversified diets and better nutrition.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2021)
Article
Nutrition & Dietetics
Anthea Christoforou, Sheida Norsen, Jodi Bernstein, Mary L'Abbe
Summary: Foods with voluntary nutritional additions are a fast-growing sector of the global food industry, and in Canada, concerns have been raised about the potential negative impacts on population health due to high nutrient levels and poor nutrient profiles in these foods. Further investigation is needed to understand consumer attitudes towards these products.
Review
Food Science & Technology
Shima Saffarionpour, Levente L. Diosady
Summary: The article discusses the importance of vitamins and iron in human nutrition, as well as the use of multiple emulsion systems for enhanced delivery of these micronutrients. It emphasizes the need for strategies to address micronutrient deficiencies through food fortification.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Mitra Sotoudeh, Sara Amaniyan, Mona Jonoush, Mojtaba Vaismoradi
Summary: This study found a high prevalence of food insecurity among children aged 2-6 years in an urban area in the southeast of Iran, with 81.7% affected. Food insecurity was negatively associated with weight gain in children, and was influenced by various sociodemographic factors.
Review
Nutrition & Dietetics
Bahareh Nikooyeh, Tirang R. Neyestani
Summary: The meta-analysis suggests that fortifying products with vitamin D can significantly increase the level of vitamin D in the general population, with the response influenced by age, BMI, and baseline vitamin D concentrations. An average increase of 2 nmol/l in circulating 25(OH)D concentration for each 100 IU vitamin D intake per day is expected. These findings can be informative for policymakers in addressing vitamin D deficiency through food fortification strategy.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Agricultural Economics & Policy
Ayako Ebata, Jodie Thorpe, Ainee Islam, Sabiha Sultana, Mduduzi N. N. Mbuya
Summary: Micronutrient deficiency is a significant global challenge that affects billions of people, and large-scale food fortification is a cost-effective solution. However, compliance with fortification mandates by the private sector in LMICs is hindered by factors such as co-existence of fortified and non-fortified products, lack of traceability, economic pressures on small-scale producers, and inconsistent law enforcement. Strengthening surveillance at the production level is recommended to ensure access to affordable and nutrient-enriched food for resource-constrained consumers.
Article
Nutrition & Dietetics
Safreena Kabeer, Nagamaniammai Govindarajan, Preetha Radhakrishnan, Hanan F. Alharbi, Musthafa Mohamed Essa, M. Walid Qoronfleh
Summary: This study developed cereal-fruit-based complementary foods for infants and evaluated their nutritional quality. The formulated weaning food, prepared from locally available nutritious ingredients, was found to provide adequate nutrients for infants' growth and development. The shelf life of the weaning food was also studied, with the aluminum foil pouch showing the best results.
FRONTIERS IN NUTRITION
(2023)