ABSTRACT
A cross-sectional survey combined with 24-hour dietary recall and food diary was undertaken to assess the calcium intake of the Myanmar population. The study was conducted from November 2003 to October 2005. A total of 886 subjects of both sexes aged above 2 years from three States and Divisions (Bago, Kayin, and Yangon) of Myanmar were included in the study. The major measures were mean daily calcium intake (mg/day) and major sources of calcium in the diet. Overall mean calcium intake was 197+13mg/day (2-9 years), 421+2mg/day (10-19 years), 399+21 mg/day (20-49 years), and 383+25mg/day (>50 years) for males, while the corresponding values for females were 207+17 mg/day, 366+19 mg/day, 387+16 mg/day, and 327 +19 mg/day. Calcium intake was less than 80% of the recommended dietary allowances (RDA) for Myanmar for ages 2-9 years and 10-29 years in all the study areas, and for the 50 years and above age group in Yangon. Fish paste was found to be the major source of calcium. Milk and milk products contributed very little to total calcium intake, contributing 2.1% for residents in Yangon, 5.1% in Pa-an and none in Bago. Consumption of calciumrich foods, particularly milk and milk products, should be encouraged among the Myanmar people. Towards this end, appropriate nutrition education materials should be developed for promotional purposes.
ABSTRACT
In order to provide information for the nutritional management of diabetes mellitus, glycaemic indices (GI) of three varieties of banana commonly eaten in Myanmar were determined using twelve healty women volunteers with normalglucose tolerance. After an 8-10 hour overnight fast, the subjects consumed one kind of selected banana in amount equivalent to 50 g available carbohydrate portion {~ three and a half pieces of Phee-Kyan (189 g); ~four and a half pieces of Rakhine (165 g)~~ three pieces of Thee-hmwe (yellow) (192 g)}. After a week interval, GI was determined for another kind of banana. Venous blood samples were collected and immediately analyzed for plasma glucose by glucose oxidase method.GIs of Myanmar bananas (mean -+ S.E.M) were 51.7 -+ 7.69 percent for Rakhine, 55.29 -+ 5.66 for Phee-Kyan and 63.73 -+ 8.46 for Thee-hmwe (yellow). They were lower than GI of commonly eaten Myanmar rice, Pawsun. Banana also contains vitamins A and C which were not provided by cooked polished rice. Furthermore, banana hasa higher calcium and fibre content. Therefore, all three varieties of Myanamr banana can be recommended as a source of complex carbohydrate with low or moderateGI for diabetic diet