Study title and authors:
Assessment and characterization of the diet of an isolated population in the Bolivian Andes.
Berti PR, Jones AD, Cruz Y, Larrea S, Borja R, Sherwood S.
HealthBridge, Ottawa, Ontario, Canada. pberti@healthbridge.ca
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20721984
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The goal of the study was to characterize the composition and nutrient adequacy of the diets in the region
of Potosí, Bolivia which have the highest rates of child malnutrition and under-five mortality in the Americas. The diets of 2,222 people were assessed.
of Potosí, Bolivia which have the highest rates of child malnutrition and under-five mortality in the Americas. The diets of 2,222 people were assessed.The study revealed:
(a) The diet relies heavily on the potato and other tubers (54% of dietary energy) and grains (30% of dietary energy).
(b) Despite relative monotony, intakes of iron, vitamin C, most B vitamins, and vitamin A in adults were probably adequate.
(c) Riboflavin, calcium, and vitamin A intakes in children were low.
(d) Extremely low dietary fat intakes (approximately 3-9% of dietary energy from fat) likely prevent adequate absorption of fat-soluble vitamins as well as lead to deficiencies of essential fatty acids.
To conclude: Berti found that dietary inadequacies, especially of fats, may explain much of the poor health observed in Potosí. He recommends that an improved diet may be possible through increasing production and intake of local fat-rich food sources such as small animals.
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Recipe of the day
Roast Beef Stuffed with Spinach and Herbs
Ingredients:
1 x 1.3kg/3lb topside, sirloin or fillet of beef joint
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| Food Mall: Sirloin |
Salt and freshly milled black pepper
2 hard-boiled egg yolks, chopped50g/2oz fresh baby spinach, rinsed and finely chopped
30ml/2tbsp freshly chopped flat-leaf parsley
15ml/1tbsp fresh thyme leaves
15ml/1tbsp freshly chopped oregano or marjoram leaves
4 medium red onions, peeled and cut into wedges
Method:
1.Place the joint on a chopping board, remove any butcher’s string or elasticated meat bands and season on both sides. Using a sharp knife cut along the joint, horizontally, to create a pocket-like cavity, but do not cut all the way through.
2.In a medium bowl mix together the egg yolks, seasoning, spinach and herbs. Use the mixture to fill the cavity of the joint and tie with butcher’s string or elasticated meat bands.
3.Preheat the oven to Gas mark 4, 180°C,350°F.
4.Place the onions in a roasting tin, remove the joint from the marinade and position on top of the onions. Discard the marinade.
5.Open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices.
6.Serve the beef with the onions and pan juices.
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| Roast Beef Stuffed with Spinach and Herbs |
