Study title and authors:
Dietary intake and nutritional status of women and pre-school children in the Republic of the Maldives.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11415484
Malnutrition and poor nutritional status among children are common problems in the Republic of Maldives, a small island nation in the Indian Ocean. The aim of the study was to determine possible macro- and micronutrient deficiencies in the traditional Maldivian diet. The study comprised of 333 women with children aged between 1 and 4 years who were no longer breast-fed.
The study found:
(a) Of the women, 22% had a body mass index (BMI) below 18.5.
(b) Of the children, 41% were stunted, 14% were wasted and 51% were underweight.
(c) The women's and children's diets were sufficient in protein (14%) and carbohydrates (67%) but deficient in fat, which contributed only 19% to the total energy intake.
(d) Notably, only 21% of the total energy intake was fat for the 1±3-year-old children in the present study instead of the required 30±40%. Certainly the low fat intake is probably one of the most important influencing factors in the high prevalence of malnutrition in Maldivian children.
To conclude: Low fat intake is probably the most important factor causing malnutrition in the Maldives, especially for children.
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Recipe of the day
|Food Mall: Chuck Roast|
½ tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 teaspoon sea salt
½ tablespoon coconut oil
2.5 lb beef chuck roast
1 red onion, halved and sliced
¾ cup water
Mix all spice rub ingredients together and set aside. Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot! Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!. Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side. If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast. You want it to make a nice crust on both sides of the meat. Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.