Sensitivity of Food-Based Recommendations Developed Using Linear Programming to Model Input Data in Young Kenyan Children

Food-based recommendations (FBR) developed using linear programming generally use dietary intake and energy and nutrient requirement data. It is still unknown to what extent the availability and selection of these data affect the developed FBR and identified problem nutrients. We used 24 h dietary recalls of 62 Kenyan children (4–6 years of age) to analyse the sensitivity of the FBR and problem nutrients to (1) dietary intake data, (2) selection criteria applied to these data and (3) energy and nutrient requirement data, using linear programming (Optifood©), by comparing a reference scenario with eight alternative scenarios. Replacing reported by estimated consumption frequencies increased the recommended frequencies in the FBR for most food groups while folate was no longer identified as a problem nutrient. Using the 10–90th instead of the 5–95th percentile of distribution to define minimum and maximum frequencies/week decreased the recommended frequencies in the FBR and doubled the number of problem nutrients. Other alternative scenarios negligibly affected the FBR and identified problem nutrients. Our study shows the importance of consumption frequencies for developing FBR and identifying problem nutrients by linear programming. We recommend that reported consumption frequencies and the 5–95th percentiles of distribution of reported frequencies be used to define the minimum and maximum frequencies.

Remobilization of Storage Nitrogen in Young Pear Trees Grafted onto Vigorous Rootstocks (Pyrus betulifolia)

The remobilization of storage nitrogen (N) is affected by growth characteristics of young pear trees. Aboveground parts of young pear trees grafted on P. betulifolia grew more vigorously than that on dwarfing rootstocks. Therefore, the remobilization of storage N within young pear trees on vigorous rootstocks may be different from that on dwarfing rootstocks. A 15N tracing experiment, including six groups of one-year-old pear trees grafted on vigorous rootstocks in 2016, was conducted to investigate the mobilization of storage N from 2016 to 2018. Results indicated that about 44%, 31.4% and 24.6% of storage N remobilized in new growth was derived from the trunk, shoots and roots, respectively. Most of storage N remobilized in new organs were supplied by trunks and shoots. About 82.2% of storage N withdrawn from senescent leaves were recovered in the trunk and shoots during autumn. The aboveground parts played a more important role than roots in the cycling process of storage N in young pear trees. However, as compared with young pear trees on dwarfing rootstocks, more storage N recovered in new organs were supplied by roots of that on vigorous rootstocks, due to vigorous growth and more nutrient requirement of aboveground parts.

KEBUTUHAN ENERGI GIZI DALAM TUBUH

Upaya perbaikan gizi sangat erat kaitannya dengan pemenuhan kualitas dan kuantitas konsumsi pangan masyarakat. Acuan untuk merencanakan dan menilai pemenuhan konsumsi gizi seseorang disebut kebutuhan gizi (nutrient requirement), sedangkan acuan untuk merencanakan dan menilai konsumsi pangan kelompok orang atau masyarakat di suatu daerah/wilayah disebut kecukupan gizi (nutrient allowances atau Recommended Dietary Allowances/RDA)

Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.