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Hettie C. Schönfeldt
ARUA Centre of Excellence in Sustainable Food Systems, Pretoria 0028, South Africa

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Review
Published: 24 August 2021 in Sustainability
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Poor diets are responsible for more of the global burden of disease than sex, drugs, alcohol, and tobacco combined. Without good health, food security, and nutrition, development is unsustainable. How food is grown, distributed, processed, marketed, and sold determines which foods are available, affordable, and acceptable within the local cultural context. These factors guide food choices, influencing the quality of people’s diets, and hence they play a vital part in health. The food system is complex and is neither nutrition nor health driven. Good nutrition and human health are not seen as important supply chain outcomes, diminishing between the different processes and actors in the chain. This is in contrast to the environmental and labour concerns now also perceived as supply chain issues. Although food loss and waste is now appreciated as key to sustainable food supply chains, the critical role on nutrition security remains obscure. In a free market dispensation, the trade-offs between agricultural production and income generation versus nutrient delivery from farm to fork needs to be addressed. Investment and incentivised initiatives are needed to foster diverse food production, preservation, distribution and influence consumers’ behaviour and consumption. The decisions made at any stage of the food supply chain have implications on consumer choices, dietary patterns, and nutritional outcomes. Leveraging the entire food system is an underused policy response to the growing problem of unhealthy diets.

ACS Style

Beulah Pretorius; Jane Ambuko; Effie Papargyropoulou; Hettie C. Schönfeldt. Guiding Nutritious Food Choices and Diets along Food Systems. Sustainability 2021, 13, 9501 .

AMA Style

Beulah Pretorius, Jane Ambuko, Effie Papargyropoulou, Hettie C. Schönfeldt. Guiding Nutritious Food Choices and Diets along Food Systems. Sustainability. 2021; 13 (17):9501.

Chicago/Turabian Style

Beulah Pretorius; Jane Ambuko; Effie Papargyropoulou; Hettie C. Schönfeldt. 2021. "Guiding Nutritious Food Choices and Diets along Food Systems." Sustainability 13, no. 17: 9501.

Original article
Published: 07 January 2021 in Mycotoxin Research
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The frequency of some major mycotoxins in marker tissues (liver and kidney) and in muscle tissue of slaughter pigs and cattle, obtained from registered abattoirs in South Africa, was studied. Samples of each three bovine carcasses were obtained from two abattoirs, and samples of three porcine carcasses were from a third abattoir. All samples originated from animals from subsistence farming. All samples were analysed for aflatoxins (AFB1, AFB2, AFG1, AFG2, deoxynivalenol (DON), ochratoxin A (OTA) and zearalenone (ZEN) using immunoaffinity chromatography extract cleanup and high-performance liquid chromatography (HPLC). At a limit of quantification (LOQ) of 1 μg/kg (individual AFs, 100 μg/kg (DON), 1 μg/kg (OTA) and 20 μg/kg (ZEN)), no mycotoxins were detected in any of the samples.

ACS Style

Maricia Margrit Van Deventer; Beulah Pretorius; Hester Carina Schönfeldt. A preliminary study on mycotoxin contamination in red meat from registered abattoirs in South Africa. Mycotoxin Research 2021, 37, 105 -108.

AMA Style

Maricia Margrit Van Deventer, Beulah Pretorius, Hester Carina Schönfeldt. A preliminary study on mycotoxin contamination in red meat from registered abattoirs in South Africa. Mycotoxin Research. 2021; 37 (1):105-108.

Chicago/Turabian Style

Maricia Margrit Van Deventer; Beulah Pretorius; Hester Carina Schönfeldt. 2021. "A preliminary study on mycotoxin contamination in red meat from registered abattoirs in South Africa." Mycotoxin Research 37, no. 1: 105-108.

Journal article
Published: 06 November 2020 in Food Chemistry
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The popularity of honey as a high-valued commodity is growing and consequently, honey adulteration is on the rise affecting the honey quality. The quality of the honey on the South African market was evaluated using the Agricultural Product Standards Act, 1990 as assessment tool. Various physico-chemical characteristics were tested which indicated compliance of >80% for all honey samples. A canonical variate analysis using 95% confidence regions indicates significant differences between the quality of local and imported honey with total acid, sucrose and ash as the parameters mostly distinguishing between the groups. Honey produced from agricultural crops differed significantly from all other forage types. The parameters that mostly distinguished between forage types were Lund, hydroxy-methyl-furfural and ash content. Even though honey sold on the South African market is generally in accordance with national and international standards, an overall declining trend in quality was observed and it should be continuously monitored.

ACS Style

Tersia De Beer; Margot Otto; Beulah Pretoruis; Hettie C. Schönfeldt. Monitoring the quality of honey: South African case study. Food Chemistry 2020, 343, 128527 .

AMA Style

Tersia De Beer, Margot Otto, Beulah Pretoruis, Hettie C. Schönfeldt. Monitoring the quality of honey: South African case study. Food Chemistry. 2020; 343 ():128527.

Chicago/Turabian Style

Tersia De Beer; Margot Otto; Beulah Pretoruis; Hettie C. Schönfeldt. 2020. "Monitoring the quality of honey: South African case study." Food Chemistry 343, no. : 128527.

Journal article
Published: 01 October 2019 in Journal of Food Composition and Analysis
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ACS Style

Hettie C. Schönfeldt; Nicolette Hall; Beulah Pretorius. 12th IFDC 2017 Special Issue – High protein sports supplements: Protein quality and label compliance. Journal of Food Composition and Analysis 2019, 83, 1 .

AMA Style

Hettie C. Schönfeldt, Nicolette Hall, Beulah Pretorius. 12th IFDC 2017 Special Issue – High protein sports supplements: Protein quality and label compliance. Journal of Food Composition and Analysis. 2019; 83 ():1.

Chicago/Turabian Style

Hettie C. Schönfeldt; Nicolette Hall; Beulah Pretorius. 2019. "12th IFDC 2017 Special Issue – High protein sports supplements: Protein quality and label compliance." Journal of Food Composition and Analysis 83, no. : 1.

Conference paper
Published: 30 January 2019 in Proceedings of the Nutrition Society
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Despite the rich biodiversity of the African continent and the tremendous progress so far made in food production, Africa is still struggling with the problems of food insecurity, hunger and malnutrition. To combat these problems, the production and consumption of nutritious and safe foods need to be promoted. This cannot be achieved without reliable data on the quantity and quality of nutrients and other components provided through these foods. Food composition data (FCD) are compiled as food composition tables (FCT) or food composition databases (FCDB). These are subsequently used for a variety of purposes, ranging from clinical practice, research, public health/education, food industry to planning and policy, as well as nutrition monitoring and surveillance. To perform these functions effectively, the importance of reliable FCT/FCDB cannot be overemphasised. Poor quality FCT/FCDB have serious consequences on the health of the population, and provide skew evidence towards developing nutrition and health-related policies. The present paper reviews different methods to generate FCT/FCDB, their importance and use in assisting nutrition/dietetic professionals in solving Africa's nutrition problems; current status of FCT/FCDB generation, compilation and dissemination in Africa, constraint to their use by professionals and the role of FAO/INFOODS/AFROFOODS and other stakeholders towards improvement and future initiatives. The information provided will create awareness on the need for up-to-date and high-quality FCT/FCDB and facilitate the identification of data gaps and prioritisation of future efforts in FCD generation, compilation and dissemination in Africa and subsequent strategies for the alleviation of the food and nutrition problems in Africa.

ACS Style

Henrietta Ene-Obong; Hettie C. Schönfeldt; Ella Campaore; Angela Kimani; Rosemary Mwaisaka; Anna Vincent; Jalila El Ati; Pascal Kouebou; Karl Presser; Paul Finglas; U. Ruth Charrondiere. Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa's nutrition problem: constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives. Proceedings of the Nutrition Society 2019, 78, 496 -505.

AMA Style

Henrietta Ene-Obong, Hettie C. Schönfeldt, Ella Campaore, Angela Kimani, Rosemary Mwaisaka, Anna Vincent, Jalila El Ati, Pascal Kouebou, Karl Presser, Paul Finglas, U. Ruth Charrondiere. Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa's nutrition problem: constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives. Proceedings of the Nutrition Society. 2019; 78 (4):496-505.

Chicago/Turabian Style

Henrietta Ene-Obong; Hettie C. Schönfeldt; Ella Campaore; Angela Kimani; Rosemary Mwaisaka; Anna Vincent; Jalila El Ati; Pascal Kouebou; Karl Presser; Paul Finglas; U. Ruth Charrondiere. 2019. "Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa's nutrition problem: constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives." Proceedings of the Nutrition Society 78, no. 4: 496-505.

Book chapter
Published: 29 September 2018 in Advances in Food Security and Sustainability
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Despite economic growth, undernutrition and food insecurity remain today at unacceptably high levels, while at the same time, diet-related noncommunicable diseases have exponentially increased to become the leading cause of mortality worldwide. The situation is set to worsen dramatically in the near future as powerful drivers of change such as population growth, climate change, and urbanization converge on food systems. The current nutrition situation and the food system, including agricultural production, food supply chains, food environment, and consumer behavior, are described. In order to improve food systems for improved nutrition, various policies, programs, and regulations must continue to be developed focusing on each actor within the food system and not only on the consumer. Creating a supportive environment to guide nutritious food choices and diets in the food is proposed.

ACS Style

Hettie C. Schönfeldt; Beulah Pretorius. Agriculture and Food Systems for Improved Nutrition. Advances in Food Security and Sustainability 2018, 53 -68.

AMA Style

Hettie C. Schönfeldt, Beulah Pretorius. Agriculture and Food Systems for Improved Nutrition. Advances in Food Security and Sustainability. 2018; ():53-68.

Chicago/Turabian Style

Hettie C. Schönfeldt; Beulah Pretorius. 2018. "Agriculture and Food Systems for Improved Nutrition." Advances in Food Security and Sustainability , no. : 53-68.

Review
Published: 28 August 2018 in South African Journal of Clinical Nutrition
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Introduction: Infant health and nutrition in South Africa are a priority, as evidenced by the political commitment and policy development history of the last 25 years. Current efforts focus on improving breastfeeding rates, but the action plan for complementary feeding receives less attention and resourcing. A thorough analysis of the current infant feeding situation is required to assist with policy and targeted programmes associated with complementary feeding. Aim: The aim of this review was to identify and collate all published research in South Africa on the complementary feeding practices of infants and young children, aged 0–24 months. Methodology: Searches included English-language research published between 2006 and 2017, within PubMed, Scopus, Web of Science and Google Scholar. All papers included in the review had to meet defined eligibility criteria. Papers older than 11 years were excluded. In total 34 papers relevant to South Africa were identified and included in this review. Main findings: Early introduction of foods and liquids other than breast milk is a common practice. Maize porridge is a common first food for infants, but there is also a high reliance on commercial infant cereal. Water and other liquids (e.g. tea, herbal mixtures) are commonly given to infants younger than six months. There is little information on the number of meals per day. The diets of many older infants do not meet the criteria for a minimally acceptable diet. Few animal source foods are used in complementary feeding. There are indications that processed meats, soft drinks, sweets and salty crisps are given regularly to older infants between six months and one year. Conclusion: Complementary feeding practices in South Africa are suboptimal and appropriate action is needed to improve this situation. Further investigation is needed on whether older infants and young children can achieve their required dietary intakes from the food that is available to them. If a change in older infant and young child feeding behaviour is desired, then existing methods and approaches need to change.

ACS Style

Nazeeia Sayed; Hettie C Schönfeldt. A review of complementary feeding practices in South Africa. South African Journal of Clinical Nutrition 2018, 33, 36 -43.

AMA Style

Nazeeia Sayed, Hettie C Schönfeldt. A review of complementary feeding practices in South Africa. South African Journal of Clinical Nutrition. 2018; 33 (2):36-43.

Chicago/Turabian Style

Nazeeia Sayed; Hettie C Schönfeldt. 2018. "A review of complementary feeding practices in South Africa." South African Journal of Clinical Nutrition 33, no. 2: 36-43.

Journal article
Published: 01 February 2018 in Food Research International
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ACS Style

Voster Muchenje; Felicitas E. Mukumbo; Adriana M. Descalzo; Hettie C. Schönfeldt. Introduction to the special issue on Balanced diets in food systems: emerging trends and challenges for human health and wellbeing. Food Research International 2018, 104, 1 -3.

AMA Style

Voster Muchenje, Felicitas E. Mukumbo, Adriana M. Descalzo, Hettie C. Schönfeldt. Introduction to the special issue on Balanced diets in food systems: emerging trends and challenges for human health and wellbeing. Food Research International. 2018; 104 ():1-3.

Chicago/Turabian Style

Voster Muchenje; Felicitas E. Mukumbo; Adriana M. Descalzo; Hettie C. Schönfeldt. 2018. "Introduction to the special issue on Balanced diets in food systems: emerging trends and challenges for human health and wellbeing." Food Research International 104, no. : 1-3.

Journal article
Published: 01 January 2018 in Food Chemistry
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Most governments have committed to the set of Sustainable Development Goals established by the United Nations (UN) to be achieved by 2030. Subsequently the governments have drafted, or are in process of drafting, policies and programmes which aim to answer to these global requests. South Africa provides a unique case study: despite economic growth, undernutrition has not improved when compared to other industrialised nations, while at the same time, diet-related non-communicable diseases and obesity have exponentially increased. Access to healthy food is a constitutional right of all South Africans, and towards increasing food security and improving population health, various policies, programmes and regulations have been developed and implemented by the government to rectify the situation. The paper presents an overview of food composition within these public health policies, programmes and regulations and unpacks the important role of accurate food composition data.

ACS Style

Hettie C. Schönfeldt; Nicolette Hall; B. Pretorius. The important role of food composition in policies and programmes for better public health: A South African case study. Food Chemistry 2018, 238, 94 -100.

AMA Style

Hettie C. Schönfeldt, Nicolette Hall, B. Pretorius. The important role of food composition in policies and programmes for better public health: A South African case study. Food Chemistry. 2018; 238 ():94-100.

Chicago/Turabian Style

Hettie C. Schönfeldt; Nicolette Hall; B. Pretorius. 2018. "The important role of food composition in policies and programmes for better public health: A South African case study." Food Chemistry 238, no. : 94-100.

Journal article
Published: 01 January 2018 in Food Chemistry
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With the revision of the South African food-based dietary guidelines (FBDGs) a new guideline specifically recommending the daily consumption of dairy products including maas (cultured milk) was introduced. This paper aims to evaluate the relevance of including maas as a traditional food product in the FBDGs. It was found that maas is a culturally relevant and traditional food product in South Africa. The nutrient profile of maas has changed notably over time since the first nutrient analysis was performed in 1995. The health benefits of maas, together with its popularity and its cultural relevance as part of the South African diet, make maas a suitable traditional food product to be included in the South African FBDGs.

ACS Style

Z. Du Plooy; H.C. Schönfeldt; N. Hall. The role of traditional foods in food-based dietary guidelines – A South African case study on maas (cultured milk). Food Chemistry 2018, 238, 22 -28.

AMA Style

Z. Du Plooy, H.C. Schönfeldt, N. Hall. The role of traditional foods in food-based dietary guidelines – A South African case study on maas (cultured milk). Food Chemistry. 2018; 238 ():22-28.

Chicago/Turabian Style

Z. Du Plooy; H.C. Schönfeldt; N. Hall. 2018. "The role of traditional foods in food-based dietary guidelines – A South African case study on maas (cultured milk)." Food Chemistry 238, no. : 22-28.

Journal article
Published: 01 January 2018 in Food Chemistry
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Consumption of processed meats is reported to be the second largest contributor to total dietary sodium intake. This study aims to describe the contribution of commonly consumed processed pork products to total salt intake. A large variation was found in the sodium content between similar products. Sodium content (mg/100g) for bacon ranged from 558 to 1570, russians from 762 to 1403, viennas from 480 to 1340 and ham from 696 to 1360 respectively. When converting sodium content from 100g to serving size, different products contributed the most sodium to the diet. A serving size of brawn (125g uncooked) will contribute on average 983mg sodium to total sodium intake. Pork bangers will contribute the lowest amount of sodium (∼400mg) to the diet (∼4% of RDI). Reported daily intake are smaller than indicated serving sizes and the contribution of processed meat to sodium intake can be predicted to be lesser than expected.

ACS Style

Beulah Pretorius; Hettie C. Schönfeldt. The contribution of processed pork meat products to total salt intake in the diet. Food Chemistry 2018, 238, 139 -145.

AMA Style

Beulah Pretorius, Hettie C. Schönfeldt. The contribution of processed pork meat products to total salt intake in the diet. Food Chemistry. 2018; 238 ():139-145.

Chicago/Turabian Style

Beulah Pretorius; Hettie C. Schönfeldt. 2018. "The contribution of processed pork meat products to total salt intake in the diet." Food Chemistry 238, no. : 139-145.

Journal article
Published: 01 January 2018 in Food Chemistry
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This article reports on the nutritional content of raw and cooked A2 lamb and C2 mutton tongues, intestines, stomachs, spleens, lungs, kidneys and livers and the potential contribution of these products to better, affordable, nutrition in South Africa. Nutrients analysed in this study were Crude Protein, Fat, Calcium, Phosphorus, Magnesium, Iron, Manganese, Zinc, Potassium and Sodium.The Research Technology Fund of the National Research Foundation and Red Meat Research and Development of South Africa.http://www.elsevier.com/locate/foodchem2018-05-17hj2017Animal and Wildlife Science

ACS Style

Marina Bester; Hettie C. Schönfeldt; Beulah Pretorius; Nicolette Hall. The nutrient content of selected South African lamb and mutton organ meats (offal). Food Chemistry 2018, 238, 3 -8.

AMA Style

Marina Bester, Hettie C. Schönfeldt, Beulah Pretorius, Nicolette Hall. The nutrient content of selected South African lamb and mutton organ meats (offal). Food Chemistry. 2018; 238 ():3-8.

Chicago/Turabian Style

Marina Bester; Hettie C. Schönfeldt; Beulah Pretorius; Nicolette Hall. 2018. "The nutrient content of selected South African lamb and mutton organ meats (offal)." Food Chemistry 238, no. : 3-8.

Journal article
Published: 19 September 2016 in South African Journal of Clinical Nutrition
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OBJECTIVES : The objective of the study was to identify child factors that influenced complementary feeding practices in 2006 and 2011 in Uganda. DESIGN : Trend analysis of Uganda Demographic and Health Surveys (UDHS) from 2006 and 2011. SUBJECTS AND SETTING : Children aged 6 to 23 months, Uganda. RESULTS : Between 2006 and 2011, the percentage of children in Uganda consuming an adequate complementary diet increased by 3.1%. Duration of breastfeeding increased in this time from 11 months to 12 months, with the percentage of mothers who were still breastfeeding their children at two years decreasing from 55.2% to 46.5%. Factors such as child’s age, deworming for intestinal parasites and receiving DPT3 and measles vaccines, increased the likelihood of caregivers providing children with a minimum acceptable diet. Children aged 6 to 8 months and 12 to 17 months tended to receive adequate complementary in both 2006 and 2011. Although bottle-feeding was highest among the children aged 6 to 11 months, amongst those reported with a fever, acute respiratory infection (ARI) or diarrhoea, it had no statistically significant effect in either 2006 or 2011. CONCLUSION : Caregivers who take their children for deworming and DPT3 and measles vaccinations are more likely to feed them adequate diets, especially those aged 6 to 17 months. This is probably due to the mothers’ interaction with healthcare practitioners who teach and support complementary feeding. Telling caregivers about complementary feeding practices during immunisation and deworming consultations is likely to encourage beneficial complementary feeding practices in Uganda.http://www.sajcn.co.za/index.php/SAJCNam2017Agricultural Economics, Extension and Rural DevelopmentAnimal and Wildlife Science

ACS Style

Alex Mokori; Hettie Schönfeldt; Sheryl Hendriks. Child factors associated with complementary feeding practices in Uganda. South African Journal of Clinical Nutrition 2016, 30, 7 -14.

AMA Style

Alex Mokori, Hettie Schönfeldt, Sheryl Hendriks. Child factors associated with complementary feeding practices in Uganda. South African Journal of Clinical Nutrition. 2016; 30 (1):7-14.

Chicago/Turabian Style

Alex Mokori; Hettie Schönfeldt; Sheryl Hendriks. 2016. "Child factors associated with complementary feeding practices in Uganda." South African Journal of Clinical Nutrition 30, no. 1: 7-14.

Original research
Published: 31 May 2016 in South African Journal of Clinical Nutrition
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Objective: Different fatty acids elicit different responses in the human body once ingested. Although red meat is often considered to be a source of fatty acids which has a negative impact on human health, many studies have reflected variability in the quantity and quality of fatty acids found in red meat produced on different production systems in different countries. This study evaluated the fatty acid profile of beef, produced by the grass- and grain-fed production systems practised in South Africa. Design: Data are reported as a percentage of lipid per 100 g total fat to enable a comparison with international findings. Furthermore, the findings are translated into edible meat portions, taking fat trimming (often associated with red meat intake) into consideration in order to determine the contribution which the different products can make to the human diet. Subjects and setting: Three cuts of beef from cattle from four production groups were sampled and the fatty acid composition analysed for the meat and fat fractions. Results: Notable differences were found in the quantity and quality of different fatty acids in beef from the different production systems. When untrimmed, no statistically significant difference was found in the total fat between beef produced on the different production systems. Differences became more significant as trimming was performed. When trimmed of all visible fat, beef from young cattle fed according to a grain-based feeding system contained less total fat (6.96 g), and less saturated fat (2.16 g) per 100 g, than beef produced from their grass-fed counterparts (9.77 g and 3.30 g, respectively). There was a more favourable omega-6 to omega-3 fatty acid ratio, i.e. 2.0–2.5:1.0 for grass-fed cattle, compared to 8–30:1 for grain-fed cattle, irrespective of the degree of trimming. The beef from the grass-fed cattle also contained a higher quantity of conjugated linoleic acid. Conclusion: A unique classification system for red meat has been implemented in South Africa and dictates the characteristics of the fresh meat that is available to consumers. The results of this study consequently indicate distinctive differences between the fatty acid profile of local red meat and that of beef produce from other countries; often used as a reference for dietary guidance.

ACS Style

N N Hall PhD, Research Consultant; Hettie Schönfeldt; B Pretorius. Fatty acids in beef from grain- and grass-fed cattle: the unique South African scenario. South African Journal of Clinical Nutrition 2016, 29, 55 -62.

AMA Style

N N Hall PhD, Research Consultant, Hettie Schönfeldt, B Pretorius. Fatty acids in beef from grain- and grass-fed cattle: the unique South African scenario. South African Journal of Clinical Nutrition. 2016; 29 (2):55-62.

Chicago/Turabian Style

N N Hall PhD, Research Consultant; Hettie Schönfeldt; B Pretorius. 2016. "Fatty acids in beef from grain- and grass-fed cattle: the unique South African scenario." South African Journal of Clinical Nutrition 29, no. 2: 55-62.

Journal article
Published: 01 February 2016 in Food Chemistry
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Increased economic incentive for producing young and leaner carcasses, as well as demand for lean meat from progressively health conscious consumers, are considered drivers for change in carcass composition over time. Furthermore, many retailers trim visible fat from meat to various degrees and consumers increasingly remove visible fat from meat prior to, or after, cooking. The objective of this study was to determine the composition of South African Bonsmara beef from four age groups from different production systems, as well as to extrapolate the effect of fat trimming on physical composition. Fat content of marketable beef has decreased notably since the 1930s, and beef from the South African Bonsmara breed contains less than 10 g lipid per 100 g after trimming of subcutaneous fat, irrespective of age. Removal of all visible fat reduces the lipid content to less than 5 g per 100 g, comparing favourably with other lean animal products.Red Meat Industry. Red Meat Research and Development South Africa (RMRDSA), the National Research Foundation (NRF) THRIP. University of Pretoria Institutional Research Theme of Food Nutrition and Well-being.http://www.elsevier.com/locate/foodchem2017-02-28hb201

ACS Style

Nicolette Hall; Hettie Schönfeldt; Beulah Pretorius. Effect of animal age and trimming practices on the physical composition of Bonsmara beef. Food Chemistry 2016, 193, 160 -165.

AMA Style

Nicolette Hall, Hettie Schönfeldt, Beulah Pretorius. Effect of animal age and trimming practices on the physical composition of Bonsmara beef. Food Chemistry. 2016; 193 ():160-165.

Chicago/Turabian Style

Nicolette Hall; Hettie Schönfeldt; Beulah Pretorius. 2016. "Effect of animal age and trimming practices on the physical composition of Bonsmara beef." Food Chemistry 193, no. : 160-165.

Journal article
Published: 01 February 2016 in Food Chemistry
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This study provides data on the total and haem iron contents in raw lean beef, chicken, lamb and pork meat samples. Total iron, expressed as mg/100 g edible portion on fresh weight basis in raw lean beef (A-age), lamb, pork and chicken average 1.58, 1.64, 0.81 and 0.78, respectively. The haem iron content in beef (A-age), lamb, pork and chicken are 77%, 81%, 88% and 74% respectively of total iron. This has important dietary implications in calculating haem iron fractions of meat as this is higher than the common value used in the Monsen equation.© National Research Foundation of South Africa (UID: 83896) and Red meat Research and Development South Africa (RMRD SA).http://www.elsevier.com/locate/foodchem2017-02-28hb201

ACS Style

Beulah Pretorius; Hettie Schönfeldt; Nicolette Hall. Total and haem iron content lean meat cuts and the contribution to the diet. Food Chemistry 2016, 193, 97 -101.

AMA Style

Beulah Pretorius, Hettie Schönfeldt, Nicolette Hall. Total and haem iron content lean meat cuts and the contribution to the diet. Food Chemistry. 2016; 193 ():97-101.

Chicago/Turabian Style

Beulah Pretorius; Hettie Schönfeldt; Nicolette Hall. 2016. "Total and haem iron content lean meat cuts and the contribution to the diet." Food Chemistry 193, no. : 97-101.

Journal article
Published: 01 January 2016 in Food and Nutrition Sciences
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Biodiversity is considered a critical measure of the agricultural health of the world. Not only does increased biodiversity contribute to nutrient production and consumption, but it acts as a safeguard against food shortages due to pests and diseases by spreading the risk. Biodiversity can improve dietary diversity in such a way to ultimately contribute to improved food and nutrition security. As a result biodiversity is often highlighted in global discussions related to food and nutrition security. Potatoes (Solanum tuberosum L.) are highly biodiverse food crops, with more than 4000 different cultivars grown globally. The crop is sometimes considered as part of the vegetable component of food baskets, but it is mainly added to meals as a starch because potatoes have a high starch content and are thus high in energy. However, significant differences in the nutritional content (including micronutrient composition) of different potato cultivars have been reported in many countries. It is therefore proposed that specific cultivars could potentially contribute more to critical nutrients required in the diet of countries at risk of malnutrition. The nutritional profile (macronutrients and minerals) of 11 potato cultivars cultivated in sub-Saharan Africa was determined and the contribution which these different potatoes could make to the diet, and consequently to food and nutrition security, is discussed. The results showed that significant differences are found in the nutritional content between the different cultivars. Significant differences (p < 0.001) were found in macronutrients such as protein and fat as well as micronutrients such as copper, phosphorus and potassium. These results indicate the potentially beneficial role which a biodiverse range of crops such as potatoes, could play in the food and nutrition security of developing countries.

ACS Style

Carmen van Niekerk; Hettie Schönfeldt; Nicolette Hall; Beulah Pretorius. The Role of Biodiversity in Food Security and Nutrition: A Potato Cultivar Case Study. Food and Nutrition Sciences 2016, 07, 371 -382.

AMA Style

Carmen van Niekerk, Hettie Schönfeldt, Nicolette Hall, Beulah Pretorius. The Role of Biodiversity in Food Security and Nutrition: A Potato Cultivar Case Study. Food and Nutrition Sciences. 2016; 07 (05):371-382.

Chicago/Turabian Style

Carmen van Niekerk; Hettie Schönfeldt; Nicolette Hall; Beulah Pretorius. 2016. "The Role of Biodiversity in Food Security and Nutrition: A Potato Cultivar Case Study." Food and Nutrition Sciences 07, no. 05: 371-382.

Review
Published: 23 September 2015 in Nutrients
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One serious concern of health policymakers in South Africa is the fact that there is no national data on the dietary intake of adult South Africans. The only national dietary study was done in children in 1999. Hence, it becomes difficult to plan intervention and strategies to combat malnutrition without national data on adults. The current review consequently assessed all dietary studies in adults from 2000 to June 2015 in an attempt to portray typical adult dietary intakes and to assess possible dietary deficiencies. Notable findings were that, in South Africa micronutrient deficiencies are still highly prevalent and energy intakes varied between very low intakes in informal settlements to very high intakes in urban centers. The most commonly deficient food groups observed are fruit and vegetables, and dairy. This has been attributed to high prices and lack of availability of these food groups in poorer urban areas and townships. In rural areas, access to healthy foods also remains a problem. A national nutrition monitoring system is recommended in order to identify dietary deficiencies in specific population groups.

ACS Style

Zandile J. Mchiza; Nelia P. Steyn; Jillian Hill; Annamarie Kruger; H.C. (Hettie Carina) Schonfeldt; Johanna Nel; Edelweiss Wentzel-Viljoen. A Review of Dietary Surveys in the Adult South African Population from 2000 to 2015. Nutrients 2015, 7, 8227 -8250.

AMA Style

Zandile J. Mchiza, Nelia P. Steyn, Jillian Hill, Annamarie Kruger, H.C. (Hettie Carina) Schonfeldt, Johanna Nel, Edelweiss Wentzel-Viljoen. A Review of Dietary Surveys in the Adult South African Population from 2000 to 2015. Nutrients. 2015; 7 (9):8227-8250.

Chicago/Turabian Style

Zandile J. Mchiza; Nelia P. Steyn; Jillian Hill; Annamarie Kruger; H.C. (Hettie Carina) Schonfeldt; Johanna Nel; Edelweiss Wentzel-Viljoen. 2015. "A Review of Dietary Surveys in the Adult South African Population from 2000 to 2015." Nutrients 7, no. 9: 8227-8250.

Encyclopedia
Published: 22 September 2015 in Encyclopedia of Food and Health
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Bioavailability aims to describe the effect of metabolic events on nutrient utilization. The supply of nutrients to the human body depends not only on the amount of a nutrient in food but also on its bioavailability. The bioavailability of nutrients is highly variable and can be influenced by numerous factors. Different nutrients (including protein, iron, and vitamin A), and the forms in which they exist in the ingested medium, will react in different ways to inhibitors and enhancers as well as the host's nutritional status, all of which contribute to nutrient bioavailability.

ACS Style

H.C. Schönfeldt; B. Pretorius; N. Hall. Bioavailability of Nutrients. Encyclopedia of Food and Health 2015, 401 -406.

AMA Style

H.C. Schönfeldt, B. Pretorius, N. Hall. Bioavailability of Nutrients. Encyclopedia of Food and Health. 2015; ():401-406.

Chicago/Turabian Style

H.C. Schönfeldt; B. Pretorius; N. Hall. 2015. "Bioavailability of Nutrients." Encyclopedia of Food and Health , no. : 401-406.

Journal article
Published: 19 January 2015 in South African Journal of Animal Science
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Climate change represents a feedback-loop in which livestock production both contributes to the problem and suffers from the consequences. The impact of global warming and continued, uncontrolled release of greenhouse gasses (GHG) has twofold implications for the livestock industry, and consequently food security. Firstly, the continuous increase in ambient temperature is predicted to have a direct effect on the animal, as well as on food and nutrition security, due to changes associated with temperature itself, relative humidity, rainfall distribution in time and space, altered disease distribution, changes in the ecosystem and biome composition. Secondly, the responsibility of livestock production is to limit the release of greenhouse gases (GHG) or the carbon footprint, in order to ensure future sustainability. This can be done by implementing new or adapted climate-smart production systems, the use of known and new technologies to turn waste into assets, and by promoting sustainable human diets with low environmental impacts. The following elements, which are related to livestock production and climate change, are discussed in this paper: (1) restoring the value of grasslands/rangelands, (2) pastoral risk management and decision support systems, (3) improved production efficiency, (4) global warming and sustainable livestock production, (5) the disentanglement between food and nutritional needs, focusing on nutrient rich core foods, (6) GHG from livestock and carbon sequestration, and (7) water and waste management. No single organization (or industry) within South Africa can perform this research and the implementation thereof on its own. The establishment of a (virtual) centre of excellence in climate-smart livestock production and the environment for the livestock industries, with the objective to share research expertise and information, build capacity and conduct research and development studies, should be a priority.Keywords: Food and nutrition, global warming, production efficiency, rangeland, water, waste

ACS Style

Mm Scholtz; Hettie Schönfeldt; Frederick Neser; Gm Schutte. Research and development on climate change and greenhouse gases in support of climate-smart livestock production and a vibrant industry. South African Journal of Animal Science 2015, 44, 1 -7.

AMA Style

Mm Scholtz, Hettie Schönfeldt, Frederick Neser, Gm Schutte. Research and development on climate change and greenhouse gases in support of climate-smart livestock production and a vibrant industry. South African Journal of Animal Science. 2015; 44 (5):1-7.

Chicago/Turabian Style

Mm Scholtz; Hettie Schönfeldt; Frederick Neser; Gm Schutte. 2015. "Research and development on climate change and greenhouse gases in support of climate-smart livestock production and a vibrant industry." South African Journal of Animal Science 44, no. 5: 1-7.