Applying the food multimix concept for sustainable and nutritious diets

Abstract

Despite a rich and diverse ecosystem, and biodiversity, worldwide, more than 2 billion people suffer from micronutrient malnutrition or hidden hunger. Of major concern are a degradation of our ecosystems and agricultural systems which are thought to be unsustainable thereby posing a challenge for the future food and nutrition security. Despite these challenges, nutrition security and ensuring well balanced diets depend on sound knowledge and appropriate food choices in a complex world of plenty and want. We have previously reported on how the food multimix (FMM) concept, a food-based and dietary diversification approach can be applied to meet energy and micronutrient needs of vulnerable groups through an empirical process. Our objective in this paper is to examine how the concept can be applied to improve nutrition in a sustainable way in otherwise poor and hard-to-reach communities. We have reviewed over 100 FMM food recipes formulated from combinations of commonly consumed traditional candidate food ingredients; on average five per recipe, and packaged as per 100 g powders from different countries including Ghana, Kenya, Botswana, Zimbabawe and Southern Africa, India, Mexico, Malaysia and the UK; and for different age groups and conditions such as older infants and young children, pregnant women, HIV patients, diabetes and for nutrition rehabilitation. Candidate foods were examined for their nutrient strengths and nutrient content and nutrient density of recipes per 100 g were compared with reference nutrient intakes for the different population groups. We report on the nutrient profiles from our analysis of the pooled and age-matched data as well as sensory analysis and conclude that locally produced FMM foods can complement local diets and contribute significantly to meet nutrient needs among vulnerable groups in food-insecure environments.

The impact of global dietary guidelines on climate change

“…Agriculture and food production systems are estimated to contribute more than one-quarter of global greenhouse gas (GHG) emissions ( NCDs and obesity (WHO 2015). Conversely, the typical diet across many low and middleincome nations (FAO) falls below quantity, quality and diversity requirements-increased intake of commodities such as meat, dairy, and fish are likely to improve health and social outcomes (FAO 2011; Zotor et al 2015). Agricultural production is also likely to become increasingly important for countries in meeting their climate change mitigation commitments (Elbehri, A. et al 2017…”

The food multimix concept: harnessing and promoting local composite complementary diets

“…We proposed that it is possible to meet nutrient needs of vulnerable groups in food insecure communities by harnessing available but scant food resources and combining them in proportions that would provide targeted amounts of daily requirements without the need for fortification. The FMM concept thus takes into account local availability of ingredients, relative costs, cultural factors and above all, clinical or dietetic need (31)(32)(33)38) . That malnutrition-associated disease is a major cause of death in many poor communities has previously been reported (35) .…”

“…Principles governing recipe development include the need for a varied diet to provide essential nutrients; utilising 'nutrient strengths' of food ingredients that are locally available and commonly consumed; and utilising local food preparation methods for acceptability of products (31)(32)(33) . Recipe formulation is also based on normal nutrient requirements for age, plus additional requirements to replace weight deficits assuming energy cost of tissue repletion to be 20·92 kJ/g (34) resulting from infectious burden, malabsorption, oxidant stress and the high anti-nutrient content of basic plant-based diets as well as requirements for catch-up growth (35) .…”

“…Over the past decade and half, the use of the food multimix (FMM) concept has been discussed as an alternative strategy to ensure the most efficient use of the scant food resources to meet energy, protein and micronutrient needs, particularly in vulnerable groups (31)(32)(33)(36)(37)(38) . In brief, the concept states that irrespective of one's environment, it is possible through the application of nutrition, food science technology, human physiology, biochemistry and metabolism in health and disease (within a social and cultural context) to meet human needs across different population groups.…”

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

“…The fortification of preparations with foods directed at the target audience has advantages by reducing the risk of excessive intake or of insufficient coverage of the nutritional requirements [1] and by simultaneously providing nutrients and bioactive compounds. Another advantage of the use of fortifying ingredients is the possibility of expanding access by preparing food formulations at each target location [3,4].…”