[Food based approaches to improve vitamin and mineral nutrition adequacy]. / Enfoque alimentario para mejorar la adecuación nutricional de vitaminas y minerales.

This paper, using the nutrient density concept and the development of Food-Based Dietary Guidelines (FBDG), explores the nutritional adequacy of food patterns based on the main staples around the world--maize, wheat, rice and potato. The nutritional adequacy of the vitamins A, C, folates and the minerals iron, zinc and calcium in diets composed by these staples is analyzed. Projected diets modified by the addition of foods high in vitamins and minerals, based on food table composition information, are analyzed for changes in nutritional adequacy, in order to cover the nutritional requirements of all family members. This theoretical exercise shows that diets diversified by the addition of relatively small quantities (27-70 g) of foods like fruits, vegetables, legumes and meat improve substantially the nutritional adequacy of the vitamins A, C, folates, iron and zinc. In the case of calcium, the addition of a dairy source becomes essential. From the practical point of view, the implementation of the food based approach requires a national effort in order to support the production of nutrient rich foods and to promote consciousness of nutrient bioavailability, so that people may obtain all nutrient potential from foods. Simultaneously, the need of fortification programs at the national level is recognized. This is the case for critical nutrients, where requirements might be above the potential in available foods. A similar situation occurs in the case of vulnerable groups like pregnant women and infants, who need supplementation to ensure nutritional adequacy of their diets. In conclusion, the use of FBDG is a good alternative for improving the nutritional adequacy of diets based predominantly on staple foods. However, food fortification and supplementation programs directed to vulnerable groups are necessary and complementary practices to the FBDG implementation.

[Effect of different starch and dietary fiber of preparations levels on immediate and subsequent consumption in preschool children 24-48 months of age]. / Efecto de diferentes niveles de almidón y fibra dietética de preparaciones sobre el consumo immediato y subsecuente de preescolares de 24 a 48 meses de edad.

The aim of this study was to examine in preschool children the effects of different levels of starch and dietary fiber of a meal time on the immediate food and energy intake (in the same meal time) and in the following meal (subsequent intake). The study was performed in 50 children both genders, with ages ranging from 24 to 48 months, with normal nutritional status (weight/height index) according to the NCHS standards. The food intake was determined by differential weighing and energy intake was calculated from proximal analysis. In the lunch, several meals were offered differing in their starch and dietary fiber but with similar energy density (1 kcal/g). The results of the immediate consumption demonstrated that the two dietary treatments were significantly and the effect was a lower consumption of food and energy, while the starch an dietary lower consumption of food and energy, while the starch an dietary fiber levels increased. It was observed and interaction between both variables. The subsequent food and energy intake showed the same tendency that was observed in the immediate consumption but there was not an interaction between both variables. The lowest value of intake was showed by the children who consumed the meal with the highest level of starch and dietary fiber. When results of both meal times were combined, the same effects were demonstrated. The findings described have been not reported by others authors. A probable explanation for these results are the lower gastric emptying caused bu high levels of starch and dietary fiber and in the specific case of starch by its glycemic index.(ABSTRACT TRUNCATED AT 250 WORDS)