Assignment #4
Module III – Individual Proposal Assignment
Propose a product or food science strategy to address nutrient deficiency in a developing country
or region. The proposal will be shared in class (March 7 2011) and posted as a comment on this page by March 8 2011 at 6 pm.
Some examples of possible proposal ideas are as follows:
– creating a novel emergency food product
– changing or improving an already existent product in terms of its cultural appropriateness,
nutrient bioavailability, economical efficiency, etc.
– suggesting an improved food or water processing technique
Please refer to the description and grading criteria PDF below for more details regarding the assignment.
Strategy to Improve Nutrient Deficiency: Simultaneously Targeting Malaria and Water Sanitation in Colombia
Malaria will be attempted to be controlled by using a combination of draining and purifying water sources.
-targeted region: Latin America – specific focus on Colombia
-target population: 25% of Colombia’s 45 million people are at risk of contracting malaria – focus on pregnant women and children
-challenges: tropical climates and unsanitary living conditions
A high percentage of South Americans live in extreme poverty. Parasitic infection and iron-deficiency anemia are common nutritional problems in both rural and urban areas in many South American countries such as Colombia.
Focus on: malaria. Why is malaria a nutritional problem? Malaria increases the chance of maternal anemia, abortion, stillbirth, prematurity, intrauterine growth retardation, and low birth weight. An episode of severe malaria can lead to stunting and brain damage, permanently hindering a child’s growth and intellectual development.
There are many factors contributing to the spread of malaria: I will be focusing on deteriorating sanitation. Even for those having access to water supply, poor quality of service is often experienced, in the form of intermittent supply, low pressure and poor drinking water quality. Many homes lack running water and forms of sanitation, helping to promote the disease.
By draining wetland breeding grounds and replacing with a water purification method such as slow sand filtration, we can kill 2 birds with one stone: not only do we decrease the probable chance of malaria, we also improve sanitation of water sources. Water from the source can be stored in bankside reservoirs to allow natural biological purification to take place, allowing water supply to be maintained during transitory periods of anti-malarial treatments.
After doing some research, I found that economically, controlling malaria would save more money than eliminating it. Every single last case has to be tracked down and treated, thousands of blood tests conducted and analyzed for infection; every border crossing and airport monitored to stop new cases coming in. So if we can focus on just purifying and sanitizing water sources to lessen the risk for malaria, then there will be more money to spend on anti-malarial tablets for the target population. Research shows a firm link between reducing malaria and increasing economic output — because workers are healthier and take less time off work.
PROPOSAL FOR FOOD SCIENCE APPLICATION TO IMPROVE NUTRIENT DEFICIENCY IN SUB-SAHARAN AFRICA.
LOOKING OVER GENETIC MODIFICATION VERSUS ADDITION OF PREMIX POWDER INTO CASSAVA
Cassava serves as a staple crop in sub-Saharan Africa due to the ability of this crop to survive at harsh condition without water. Thus, lead to potential for nutrient based modification. Raw cassava contains 59.68% of water, 1.38% of protein in which essential amino acids are complete but in low amount, 0.28% of lipid, 0.27mg of iron per 100g of crop and 8µg of β-carotene.
Production of cassava is time-consuming and often causes the native to shift to alternate low nutrition value crops or famine food. Thus, it is viable for us to have shorter production time to produce cassava to enable sufficient food resources that aids to prevent hunger. Upon harvest, cassavas are subjected to spoilage due to enzymatic hydrolysis of linamarin, a component of cassava. * Inactivation of linamarase is required to enhance shelf-life of cassava beyond 3 days.
This nutrient improvement is targeted to improve Sub-Saharan Africa society particularly kids age 1-3 years old and women at pregnancy age. Suggested nutrient improvement on cassava includes enhancing production of β-carotene, iron production and to amplify amino acid content present in unmodified cassava.
There are two suggested methods of inserting required nutrient into cassava. Since cassava is ground into powder, direct addition of premix into cassava powder using cassava processing technology. Also, GM can enhance nutrient gene modification to suppress production of linamarase and enhance nutrient production with removal of cyanide component.
Methods of processing: peeling, splitting, crushing, water expressing, fermenting, sieving, drying and cooking. ± Genetic modification
References:
http://www.agbioforum.org/v13n1/v13n1a05-takeshima.htm
http://www.hort.purdue.edu/newcrop/cropfactsheets/cassava.html
product development for roots and tuber crops: Africa.
Breeding Strategies for Biofortified Staple Plant Foods to Reduce Micronutrient Malnutrition
I chose breeding strategies for biofortified staple plant foods to reduce micronutrient deficiencies. I found an article that address these staple plant foods on a global scale however I chose to look at particularly Bangladesh and Rice because rice production is very common in Bangladesh.
Target Region: Bangladesh (could also be implemented in other regions of the world that grow rice, or could also be implemented to other plants)
Target population: Children of Rice producing communities in Bangladesh
Specific nutrient deficiency: Zinc
Basic recipe/formulation steps involved: breed plants to reduce the antinutrient substances that inhibit micronutrient bioavailability or the increase in substances that promote micronutrient bioavailability from staple plant foods
Cultural appropriateness for target region: very culturally acceptable because these plants are already readily used in the diet of these communities
Local resources available: communities’ are already growing rice so they already have the equipment and man power needed to cultivate etc… we just have to provide the new seeds
Other factors that could help increase the zinc intake: potential for improvements of 11% if the soil zinc is increased from below to above the critical level (0.8 ppm DTPA available), of 15% with adjustments to milling, of 16% with changes in cooking and up to 38% with a change in locally available rice varieties. If all these changes were implemented, the zinc content of a low-zinc rice would potentially double and childrens total dietary zinc would increase by 64%.
References:
http://jn.nutrition.org/content/132/3/491S.full.pdf+html
http://jxb.oxfordjournals.org/content/55/396/353.full.pdf+html
http://books.google.ca/books?hl=en&lr=&id=iikJDefIuUIC&oi=fnd&pg=PR5&dq=combating+micronutrient+deficiencies:+food-based+approaches&ots=cIY8blyxJN&sig=0eNAwaeBLlURzsBXeTLAN5VTp7c#v=onepage&q&f=false
Individual Proposal – Bee Ramos
Fortification of amaranth candy with locally produced Spirulina to reduce iron deficiency disorders and anemia amongst teenage girls, pregnant woman and kids in rural areas in Mexico.
Amaranth candy is a traditional food readily consumed in Mexico, it is known as alegria which means joy in Spanish. Amaranth is a highly nutritious plant which conformed part of the Aztecs traditional diet. It has a high protein content (equal amount of lysine than milk), calcium, folic acid and vitamin C. This product, however, provides no source of iron for the consumers. Iron fortification of the product would reduce iron deficiency in rural populations in Mexico. This product would be specifically targeted to teenage girls, pregnant woman and kids. Encapsulation of iron compounds such as ferrous sulfate would be necessary to avoid altering the sensory quality of amaranth candy. To avoid purchasing and importing purified, synthetic and encapsulated costly chemical compounds, Spirulina, a green-blue bacteria-like algae could be locally produced and used to fortify amaranth candy. Spirulina powder contains 600mg of iron/kg and can be easily produced. This algae also contains calcium, phosphorous, potassium and different B vitamins.
A readily available, culturally accepted product fortified with locally produced Spirulina would create local ownership, awareness and a long-term sustainable approach to reduce and prevent iron deficiency disorders IDA in rural areas within Mexico.
Individual Proposal – Camilla Sutherland
Product addressing nutrient deficiency: RUTF – Rice Pudding
Target region: Asian countries – specifically Nepal – Kheer
Target population: young children and pregnant/lactating mothers
Nutrient deficiency being addressed: PEM / SAM
Appropriate: Kheer is very traditional in Nepal – many variations across Asia and Latin America
Local resources: RICE, sugarcane, oil seeds
Basic recipe: traditional South Asian sweet dish –rice, milk (skim milk /coconut milk), sweetener -sugar, spices (cardamom, saffron) flavours (pistachios, raisins, almonds), vitamin and mineral premix
Nutrition information: Kheer (1 serving) calories: 439, fat: 8g, carbs: 79g, protein: 13g
Formulation/process steps: roast rice (decrease water activity making it unfavourable for MO growth), add rest on ingredients, premix before packaging, pudding thickens with time – good texture for RUTF
Chemical forms of nutrients used: similar premix formula to Plumpy nut, added to product after processing to minimize production loss. Keep in mind Vitamin A: 20% loss after 6 months, 50% after one year. Vitamin C, and B1: 20% loss after 6 months. It is a dairy product – can add pro/prebiotics to reduce pathogenic MO’s, toxins, modulate immune defense mechanisms, promote apoptosis, release nutrient/antiox/growth factors
Shelf life/stability: brown versus white rice
BROWN – Easily digested (versus grain – gluten allergies), fuller longer
contains more fibers, vitamin and minerals than the white rice .
Since brown rice retains some of the natural oil which may go rancid in few months of usage. It may be wise to use up the rice in couple of months.
Shelf stable packaging – UHT juice boxes, plastic cups, sachet – squeeze out
Packaging: Serac is a lead provider in packaging solutions – use low speed Nova machines equippted with UV decontamination system to pack fresh products and desserts. The lactalis group has just installed a machine to package rice pudding in Egypt where it is filled aseptically and is non-refrigerated.
Dry powder malt drink mix
For young children (about 2 to 6 years), possibly older children in school feeding programs in Malaysia. Infants 0 to 6 months have been found to have the best nutritional status in studies of children aged 0 to 5 years. Young children who have been weaned do not always have access to adequate amounts of nutritious food. Milo by Nestle is very popular, particularly among young and old and is seen as a healthy product that provides the energy necessary for children to play and learn.
No specific nutrient deficiency is targeted with this product, but it is proposed as a possible every day supplement to the diet. It would include a balanced variety of nutrients, focusing on those of particular concern (protein, iron, iodine, calcium). The basic recipe would include malt extract (easy to digest, provides niacin, iron, potassium), skim milk powder, cocoa powder (flavour), sugar, vitamins and minerals. Hot water or milk are mixed in to prepare the drink.
Acceptability issues:
– Currently Milo produced in Malaysia is certified Halal (~50% of Malaysian population follow Islamic practices)
– Nestle Milo is very accepted (young and old)
Benefits:
– Convenient: can prepare at home or in schools
– Shelf stable (packaged in metal can or possibly resealable plastic laminates; would need to look into recycling programs)
Challenges:
– High cost of current product
– Too much sugar? (mothers concerned)
– Flavour change/acceptability
Individual Product Proposal
Lauren’s proposal:
-Focus on suitable packing techniques
-Re-design the shape of the Plumpy Nut package to assure:
-100% of the 500kcal is consumed
-decrease litter via: a ‘litter leash’ (Clif Bar)
Targeted region:
-Africa; especially Ethiopia and Niger
Target population:
-Infants and children with severe acute malnutrition
-Famine relief
Why re-design the package?
-Children need the full 500kcal to deal with malnutrition quickly/most effectively
-The ‘litter leash’ reduces litter in the community with less torn-off tops; taking environmental sustainability into consideration
How?
-In the shape of energy gels for runners
-Push the plumpy nut up from the bottom and force it towards the narrow
opening to be dispensed SHOW PIC
Research:
-Looked at a US Patent for the ‘litter leash,’ patented by Clif Bar
-New packaging material must be true to the old – air-tight aluminum-foil sachet, same weight etc. to minimize the amount of residual air present in the sachet
-The high level of protection against oxidation enables storage up to 2 years (without packing is under an inert gas)
-Food Quality News.com – thick inner layer of aluminum foil will maintain quality of inner contents longer than an inner layer of ethylene vinyl alcohol copolymers (barrier resin used in food packages)
-Biodegradable aluminum foil? NO, only recyclable
Interesting thoughts:
-Is this economically feasible?
-How much more would it cost to manufacture a package like this compared to Plumpy Nut?
-Would have to do cultural acceptability testing for package appropriateness
Improving Bangladesh’s Shokti Doi:
Region Targeted: Dhaka, Bangladesh.
Target Population: Young Children; aged 5-10
Fortification: Before formulating the product, Danone, researched which nutrients were absent the most in a child’s diet. From that, Shokti Doi has been fortified with Vitamin A, iron, calcium, zinc, protein, and iodine.
To fix the “off” taste from fortification, sugar from dates are added to the product (Didn’t want to add imported sugar). Dates are culturally appropriate because widely available and regularly consumed.
Basic Recipe: fresh milk, cornstarch, date molasses and the micronutrients.
A cup is 80 grams and provides 30% of a child’s daily requirements.
Formulation: The fresh, local milk and local dates are taken to the plant where a local employee makes the yogurt. It is then taken—via rickshaw vans— to the local shops to be sold and given to the “Grameen ladies” to be sold from door-to-door.
Shotki Doi has four main objectives:
1) To offer a product that is of high nutritional value.
2) Reduce poverty by creating jobs and buying main ingredients, such as milk and dates from local producers.
3) Protecting the environment.
– plant operated by solar and bio-gas energy
-yogurt packages are recyclable—made using poly lactic acid (made from cornstarch).
4) To be economically viable—so it is a “social business” where all the profits are channeled back to the business.
Shelf Life and Stability: IMPROVEMENT AREA
Because it is a dairy product, storage and transportation of the yogurt requires refrigeration.
Problem: in Bangladesh the electricity goes out at least twice a day, sometimes for hours at a time; which may result in the yogurt going bad, but the children still eating it.
Ultra-Bean Fortification
Target Region: Muyinga, Burundi
Target Population: School-aged children
– school is mandatory for those between 7-12 years of age
– World Food Programme currently aiming to reach 15, 000 children with ‘Ultra-Rice’
Specific nutrient deficiency being addressed
o 31% anemia rates in Burundi
o Enriched with micronutrients, including iron, zinc and folic acid
o Meet 1/3 to 1/2 of the Recommended Daily Allowance (RDA) for specific micronutrients in one cooked serving of fortified rice – recognizing that the RDAs may differ across demographic groups
Chemical forms of nutrients used (as applicable)
o Ferric pyrophosphate
o Ultra Rice fortified with ferrous sulfate, which gave the grains a brownish/gray color
Explanation of basic recipe/formulation or process steps involved
o 1:100 ratio of Ultra-Bean:Kidney Bean
o Ultra-Bean is made from a mixture of bean flour, a small amount of sodium alginate (a binder), vegetable oil and micronutrients
o The mixture is passed through a mould to create beans which have the shape and colour of a regular bean
o Ultra Bean can be manufactured in the shape and colour of any bean
Cultural appropriateness for target region
– rice is not a staple food and is only eaten on special occasions
– In rural areas, the Burundi foods are generally prepared over a wood fire
o Red kidney beans are such a favorite food of the Burundians, and is eaten at least once daily
o Cassava is a staple in the diet, and eaten as ugali
• encouraging legume consumption would increase complementary protein intake
Local resources available
– 91 percent of Burundi’s population depends on subsistence farming, according to the UN
o native farmed crops provide ingredients
o Red kidney bean is the most popular Burundian ingredient
Local political factors and economic issues
– Muyinga is one of the most food-insecure provinces
– civil war, overpopulation, and soil erosion have contributed to the contraction of the subsistence economy by 30% in recent years
– low primary school enrolment rates
–
Economic feasibility
– According to PATH’s Matthias the cost of fortifying rice with Ultra Rice adds a 2-5% premium to the cost of traditional rice
– PATH is working on several strategies to reduce this premium.
Shelf life & product stability
– Ultra Rice grains preserve sensitive micronutrients from degradation during storage
SOURCES:
http://www.irinnews.org/Report.aspx?ReportId=78656
http://gulfnews.com/life-style/general/making-a-difference-rice-to-the-rescue-1.757970
http://www.thefreelibrary.com/Managing+micronutrient+deficiency%3A+Canada+assumes+a+critical+role+in…-a0105914178
http://www.path.org/news/pr101020-ultra-rice-burundi.php
Use of Vinegar in Africa as a Strategy to Reduce Iron and Zinc Deficiency in Children and Pregnant Women
Iron and zinc deficiencies are major concerns for children and pregnant women living in developing countries worldwide. Micronutrient powders in Africa are often added to staple foods, such as cereals and legumes to combat these deficiencies. These foods, however, contain high levels of phytates, chemicals with strong chelating power for divalent minerals iron, zinc, calcium, copper, and magnesium. When these micronutrients are complexed with phytate absorption and bioavailability is inhibited, and the iron and zinc added in powder form are thus providing little benefit to the user. Efforts to decrease phytate levels in these foods range from plant breeding techniques to addition of phytase enzymes to MNP added to food with many of these methods being quite complex, expensive, and time consuming and in some cases could be controversial. Research on peas shows that by merely decreasing pH to a certain degree endogenous phytase enzymes can significantly reduces phytate levels in peas. Acidification can be achieved by the addition of vinegar, a product that could be made locally out of excess fruits, grains, roots, or wood. Individual households could perform acidification through presoaking their cereals or legumes, but proper education on the process would be needed to ensure that the addition of vinegar is effective. Taste alteration and acceptability would also have to be determined. The decrease in phytate would not only benefit those using MNP, but everyone through increase in absorption of iron and zinc naturally present in the foods.
Region: Rural Egypt
Target Population: Young children (2-6 years)
Bread and other carbohydrate-and-energy dense foods are common in the rural areas of Cairo. It is difficult due to the high unemployment rate in these areas as well as the rising food prices to purchase fruit, vegetables and foods high in protein. Many children suffer from acute protein-calorie deficiency disease (PCDD) where not enough of their caloric intake is in the form of protein. Studies also showed that vitamin A, iron and zinc intakes are inadequate. Many children in rural Egypt go through stunted growth due to zinc deficiency. Preschool children and their mothers are most at risk of anemia and vitamin A deficiency which are considered to be moderate health problems in Egypt. Taking the idea of Plumpy’nut, I plan to improve this product by using a bean paste consisting of cooked and mashed fava beans, fortified with zinc and vitamin A. Fava beans are very high in protein and iron and the chemical fortificants that will be used are retinyl acetate or palmitate and zinc oxide. Fava beans are very common and inexpensive food in Egypt and would therefore, make for a excellent food vehicle. This could also contribute to the idea of using local ingredients for the product, as seen in Plumpy’field. As mentioned before, cereals and simple carbohydrates are the main source of energy in their diet. This bean paste could be eaten with bread or mixed into one of their most common carbohydrate-rich dishes, ‘koshari’.
-identification of the region targeted (/10)
Cambodia- lack diversity, access, and utilization of food
– identification of the target population (/10)
Children 24-59 months-stunting, underweight, blindness
36% of Children underweight
37% of Children stunting
– Nutrient deficiency; and the chemical forms of nutrients used; explanation of basic recipe/formulation or process steps involved (/45)
Product: Ready-To-Eat Supplementary Food;
Nutrient deficiency addressed: Primarily Iodine (Mandatory iodization but IDD still a problem), vitamin A, and Iron
Malnutrition manifestation addressed: Moderate to severe under-nutrition and stunting
‘Fishy Nut’
1 part Dried fish powder–protein
1 part Palm oil-naturally high in Beta-carotene, essential fatty acids
1 part Peanuts-energy dense
½ part Iodized salt-potassium iodide
½ part Iron fortified fish sauce- NaEDTA
1 part Sugar-energy dense, taste
Mins/Vits mix-not required as much due to natural sources
Total= 5 parts
BONUS
– cultural appropriateness:
Typical foods consumed already in Cambodia; modified taste so it would be culturally accepted
– local resources:
Palm oil-common cooking ingredient in SE Asia.
Malaysia-large producer of palm oil; Indonesia-world’s largest producer of palm oil producing (~50% of world palm oil volume)
Fish- Overall fishery sector
-rice and fish products= major means of generating food.
-Fisheries=one of the most important sectors; important role in the daily food production; contributing to national economy.
Sugar cane-Cambodian agricultural product
Fish sauce-vehicle for fortification; multiple distributors in SE Asia
Iodized salt-iodization mandatory; many processing plants
Peanut-cheap, available in Indonesia
– local economical issues
Production:
Cereals>Fish(514 tonnes)>Meat
Economic: Agriculture= 31% of GDP
Value of agricultural exports: $55 million (US) Land use -Agriculture: 98% Agricultural population, including forestry and fisheries: 9 922
– economic feasibility:
$0.20 / ration of Plumpy’Doz (tub)
$0.33/ration of Supplementary plumpy (sachet)
– shelf life & product stability
Since palm oil–more saturated fats than other vegetable oils, it can withstand extreme deepfry heat and is resistant to oxidation.[6]
– suitable packaging
One-time use sachet, able to add it to staple foods (easy)
Nutritional value (per 100g of Plumpy’Doz / Supplementary Plumpy) Plumpy’Doz (534Kcal)
Protein 12.7g /13.6g Supplementary Plumpy (545Kcal)
Fat 34.5g / 35.7g
Mobile food facilitation program
A team of educators will travel from village to village within Africa, starting along the coast of Angola. They will evaluate the local communities’ nutritional resources. These educators would then educate a group of locals, who would be the ones to carry on information to everyone within the community. These locals would work with the educators to determine what provisions are needed to allow for a varied diet and crops with vitamins and minerals. A Plan of phases of local developments would be developed making the best of their own resources.
Phase 1: Current options and food aid available and the distribution of sprinkles, plumpy’nut and methods of water purification
Phase 2: the means and provisions needed carry out all the processes to ensure enough purified drinking water (for entire community) and distribution of a varied diet of grains, protein, fat and nutrients. Including work with fish distributors to maintain a portion of fish exports for local distribution, and ensuring the accessibility of locals to nutritious crops. Plus any crops and money needed to develop the varied diet.
Future 3rd Phase: development of local kitchens where communities could come together to produce food for the week. And collect any needed resources (such as sprinkles, water or grains).
The goal of the program would be to increase life expectancy and decrease nutrient deficiencies through a local movement towards nutritional independence. Facilitators would help educate and bring needed materials in for farming protein, vegetables and grains. To improve community involvement and control in the quest for better health.
This organization would be free of governmental influence, therefore able to provide the region with bias free advice and support. Example supported or facilitated by Green peace, an NGO. This may allow for cooperation in such a corrupt nation.
This program would start in Angola, Africa; a coastal province rich in oil, diamonds, minerals, coffee, timber and fish. The communities have not been able to capitalize on local resources. Extreme country wide corruption and communities ruined by decades of war. All governing bodies have been in power for 20+ years (through these wars).
Angola has a prevalence of iron, Iodine, and vitamin deficiencies.
– Estimated Iron Deficiency Anemia in children under 5 years = 72%
– Estimated Iron Deficiency Anemia in Women age 15 to 49 = 59%
– Estimated No. of children born mentally impaired as a result of Iodine deficiency = 235,000
– Estimated No. of child deaths precipitated by vitamin deficiency = 34,000
– Estimated % of Angola GDP lost to all forms of micro-nutrient deficiencies = 2.1%
– Estimate life expectancy < 50 years.
-Estimate half the population < 15 years.