High carbohydrate diets may lead to nutrient deficiency and retarded growth

This post includes a synopsis of a paper published in the International Journal of Food Sciences and Nutrition 2001 Sep;52(5):401-11 and a recipe for curried chicken salad.

Study title and authors:
Nutritional status and dietary intakes of children aged 2-5 years and their caregivers in a rural South African community.

Books:

Faber M, Jogessar VB, Benadé AJ.

Nutritional Intervention Research Unit, Medical Research Council, University of Natal, South Africa.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11517732

The objective of this study was to determine the nutritional status regarding vitamin A, iron and weight, and dietary intakes of children aged 2-5 years and their caregivers in South Africa. The study included 164 children aged 2-5 years and their caregivers which numbered 137.

The study revealed:
(a) Of the preschool children, 50% had a low vitamin A status, 54% were anaemic, 33% had depleted iron stores, and 21% were stunted.
(b) Of the caregivers, 30% had a low vitamin A status  44% were anaemic, 19% had depleted iron stores, and 40% and 26% were overweight and obese respectively.
(c) The children and caregivers consumed a cereal-based diet, with rice and bread as staple foods.
(d) Dietary analysis showed that the dietary intakes were high in carbohydrates at approximately 70% of the diet.
(e) Dietary intakes were below 50% of the recommended daily allowance for calcium, zinc (children only), vitamin A, riboflavin, niacin (children only) and vitamin B12.

To conclude: These preschool children and their caregivers consumed a high carbohydrate diet deficient in most of the essential micronutrients. The poor quality of the diet was reflected in a poor vitamin A and iron status, and one-fifth of the children showed growth retardation.

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Recipe of the day

Curried Chicken Salad

Ingredients:

Food Mall: Chicken Breasts

◦1 lb. boneless, skinless chicken breasts

◦1 lb. boneless, skinless chicken thighs
◦1 c avocado mayo
◦2 t yellow curry powder
◦1 t garam masala
◦1 1/2 c raisins
◦2 T mango chutney
◦1 1/c c slivered almonds, toasted
◦handful of cilantro, roughly chopped
◦S&P

Method:
Place the chicken on a baking sheet and bake until cooked through, about 25 minutes on 350ºF.

While the chicken is baking, take out a large bowl and mix together the rest of the ingredients. Once the chicken is cool enough to handle, chop it into bite sized pieces and place into the large bowl. Mix to incorporate.

Serve cold.

Curried Chicken Salad