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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.
Beulah Pretorius; Jane Ambuko; Effie Papargyropoulou; Hettie C. Schönfeldt. Guiding Nutritious Food Choices and Diets along Food Systems. Sustainability 2021, 13, 9501 .
AMA StyleBeulah Pretorius, Jane Ambuko, Effie Papargyropoulou, Hettie C. Schönfeldt. Guiding Nutritious Food Choices and Diets along Food Systems. Sustainability. 2021; 13 (17):9501.
Chicago/Turabian StyleBeulah Pretorius; Jane Ambuko; Effie Papargyropoulou; Hettie C. Schönfeldt. 2021. "Guiding Nutritious Food Choices and Diets along Food Systems." Sustainability 13, no. 17: 9501.
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.
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 StyleMaricia 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 StyleMaricia 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.
Dietary fats may affect blood lipid levels and the development of cardiovascular diseases. Offal, may contribute to food security in marginalised communities and information on the contribution to dietary fat intake is needed to inform dietary guidelines and recommendations and consumers. This study aimed to describe the fatty acid profile, cholesterol content and indexes of lipid quality. The fatty acid profile and cholesterol were determined by gas chromatography coupled with flame ionisation detection (GC-FID). To evaluate lipid quality the indices of atherogenicity (IA) and thrombogenicity (IT) were calculated. Offal products can contribute beneficial fatty acids to the diet, not only in terms of essential fatty acids such as linoleic (C18:2n-6) and alpha linolenic (C18:3n-3) acids, but also the polyunsaturated fatty acids, arachidonic (C20:4n-6) and eicosapentaenoic (C20:5n3) acids. The offal studied in the present work showed a P/S ratio of 0.04–0.12 and the n-6/n-3 ratio varied between 3.9 and 12.5.
B. Pretorius; H.C. Schönfeldt. Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offal. Food Chemistry 2020, 345, 128868 .
AMA StyleB. Pretorius, H.C. Schönfeldt. Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offal. Food Chemistry. 2020; 345 ():128868.
Chicago/Turabian StyleB. Pretorius; H.C. Schönfeldt. 2020. "Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offal." Food Chemistry 345, no. : 128868.
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.
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 StyleTersia 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 StyleTersia De Beer; Margot Otto; Beulah Pretoruis; Hettie C. Schönfeldt. 2020. "Monitoring the quality of honey: South African case study." Food Chemistry 343, no. : 128527.
Freshly harvested Bambara groundnut (BGN) is occasionally consumed raw and can potentially become infected with mycotoxingenic field fungi. In this study, BGN samples were obtained from 12 farms in three districts of Mpumalanga in South Africa. Eight pooled samples were screened for multi‐mycotoxin contamination using Ultra Performance Liquid‐Chromatography tandem mass spectrometry (UPLC‐MS/MS). To identify mycoflora, 12 samples were screened using conventional and molecular methods. Selected potential mycotoxin producing isolates were screened for mycotoxins using UPLC‐MS/MS. No mycotoxins were detected on the freshly harvested BGN samples, but they were infected with various mycotoxin producing fungal species namely Aspergillus flavus (50%), Penicillium citrinum (25%), Penicillium oxalicum (17%), Penicillium citreoviridin (0.8%), and Fusarium verticillioides (0.8%). Following screening of selected fungal cultures, aflatoxin B1 (0.4, 0.45 and 0.4 ppm) and fumonisin B1 (0.7 ppm) were detected from A. flavus and F. verticillioides , respectively. Identification of mycotoxigenic fungi on freshly harvested BGN presents a potential health risk.
Margot Otto; Beulah Pretorius; Quenton Kritzinger; Hettie Schönfeldt. Contamination of freshly harvested Bambara groundnut ( Vigna subterranea ) seed from Mpumalanga, South Africa, with mycotoxigenic fungi. Journal of Food Safety 2020, 40, 1 .
AMA StyleMargot Otto, Beulah Pretorius, Quenton Kritzinger, Hettie Schönfeldt. Contamination of freshly harvested Bambara groundnut ( Vigna subterranea ) seed from Mpumalanga, South Africa, with mycotoxigenic fungi. Journal of Food Safety. 2020; 40 (6):1.
Chicago/Turabian StyleMargot Otto; Beulah Pretorius; Quenton Kritzinger; Hettie Schönfeldt. 2020. "Contamination of freshly harvested Bambara groundnut ( Vigna subterranea ) seed from Mpumalanga, South Africa, with mycotoxigenic fungi." Journal of Food Safety 40, no. 6: 1.
Malnutrition in at least one of its forms is among the top risk factors in disease burdens among low, middle and high-income countries. The widespread concurrence of overweight and nutritional deficiencies, referred to as the “triple burden” of malnutrition is a consequence of dietary deficiencies and excesses. The life course concept recognises the opportunity to prevent and control diseases at key stages of life from preconception through pregnancy, infancy, childhood and adolescence, through to adulthood. The global nutrition policy environment has shifted from nutrition-specific to nutrition-sensitive interventions to encompass a wider range of determinants of nutrition outcomes. The SDGs attempt to capture the complexity of influencing factors such as food systems on diets and nutrition outcomes, at the same time recognising that improving nutrition is imperative to reducing poverty, promoting sustainable social and economic development.
Beulah Pretorius; Suresh C. Babu; Angela M. McIntyre; Hettie C. Schönfeldt. Contemporary policy issues and the imperatives to reduce malnutrition. Food Security Policy, Evaluation and Impact Assessment 2019, 41 -52.
AMA StyleBeulah Pretorius, Suresh C. Babu, Angela M. McIntyre, Hettie C. Schönfeldt. Contemporary policy issues and the imperatives to reduce malnutrition. Food Security Policy, Evaluation and Impact Assessment. 2019; ():41-52.
Chicago/Turabian StyleBeulah Pretorius; Suresh C. Babu; Angela M. McIntyre; Hettie C. Schönfeldt. 2019. "Contemporary policy issues and the imperatives to reduce malnutrition." Food Security Policy, Evaluation and Impact Assessment , no. : 41-52.
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 StyleHettie 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 StyleHettie 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.
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.
Hettie C. Schönfeldt; Beulah Pretorius. Agriculture and Food Systems for Improved Nutrition. Advances in Food Security and Sustainability 2018, 53 -68.
AMA StyleHettie C. Schönfeldt, Beulah Pretorius. Agriculture and Food Systems for Improved Nutrition. Advances in Food Security and Sustainability. 2018; ():53-68.
Chicago/Turabian StyleHettie C. Schönfeldt; Beulah Pretorius. 2018. "Agriculture and Food Systems for Improved Nutrition." Advances in Food Security and Sustainability , no. : 53-68.
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.
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 StyleHettie 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 StyleHettie 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.
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
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 StyleMarina 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 StyleMarina 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.
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.
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 StyleBeulah 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 StyleBeulah 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.
Regular consumption of red meat is often considered detrimental to human health due, among other factors, to a perceived unhealthy fatty acid profile. With production systems intensifying globally, grain-fed beef from feedlots are dominating market shelves within westernized countries. Although grass fed beef is considered to be a healthier alternative due to a lower total fat content and more desirable fatty acid composition, no studies have been performed to quantify such differences in South Africa. The current study evaluated the fatty acid profile of the different beef offerings available on the market, and expressed the data per edible portion to effectively guide future dietary recommendations. Notable differences were found in the quantity and quality of different fatty acids between the different production systems. Due to the unique classification system dictating the characteristics of fresh meat the result indicated distinctive differences between South African red meat and international produce.
N. Hall; H. C. Schönfeldt; B. Pretorius. Fatty acids from grain fed and grass fed beef in South Africa. Lipid Technology 2016, 28, 192 -195.
AMA StyleN. Hall, H. C. Schönfeldt, B. Pretorius. Fatty acids from grain fed and grass fed beef in South Africa. Lipid Technology. 2016; 28 (12):192-195.
Chicago/Turabian StyleN. Hall; H. C. Schönfeldt; B. Pretorius. 2016. "Fatty acids from grain fed and grass fed beef in South Africa." Lipid Technology 28, no. 12: 192-195.
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.
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 StyleN 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 StyleN 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.
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
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 StyleBeulah 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 StyleBeulah 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.
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
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 StyleNicolette 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 StyleNicolette 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.
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.
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 StyleCarmen 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 StyleCarmen 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.
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.
H.C. Schönfeldt; B. Pretorius; N. Hall. Bioavailability of Nutrients. Encyclopedia of Food and Health 2015, 401 -406.
AMA StyleH.C. Schönfeldt, B. Pretorius, N. Hall. Bioavailability of Nutrients. Encyclopedia of Food and Health. 2015; ():401-406.
Chicago/Turabian StyleH.C. Schönfeldt; B. Pretorius; N. Hall. 2015. "Bioavailability of Nutrients." Encyclopedia of Food and Health , no. : 401-406.
Throughout the ages the quest for food and drink has influenced humanity’s economic, social and political development, and played a role in the organization of society and history. Nutrition (or what we choose to consume) influences the health of human beings and therefore their quality of life. Animal source foods are often the dietary component that evokes the widest array of complex scientific, economic, environmental and political issues. It is viewed as the most expensive component of any diet, yet can make significant contributions to human health through providing high quantities of essential nutrients. In addition to quantity, the high quality of the nutrients in animal source foods is important as high-quality nutrients are more readily absorbed into the human body than lower-quality nutrients from other food and non-food sources. As South Africans increasingly suffer the consequences of inappropriate diets (over- and under- nutrition), the role of animal source foods as part of a healthy diet requires continuous investment in research and extrapolation of information towards appropriate guidelines and recommendations. Although it is often suggested that the intake of animal source foods should be limited because of possible linkages between animal product consumption and health, scientific evidence increasingly indicates the beneficial role that animal source foods can play in preventing and combating obesity and certain non-communicable diseases related to over-nutrition. This article aims to describe the nutritional role of animal source foods as part of a healthy South African diet and presents a review of recent findings related to their nutrient contribution, as well as evidence relating to common health concerns. Keywords : Animal source foods, livestock products, nutrition, health
Hettie Schönfeldt; B Pretorius; Nicolette Hall. The impact of animal source food products on human nutrition and health. South African Journal of Animal Science 2013, 43, 394 .
AMA StyleHettie Schönfeldt, B Pretorius, Nicolette Hall. The impact of animal source food products on human nutrition and health. South African Journal of Animal Science. 2013; 43 (3):394.
Chicago/Turabian StyleHettie Schönfeldt; B Pretorius; Nicolette Hall. 2013. "The impact of animal source food products on human nutrition and health." South African Journal of Animal Science 43, no. 3: 394.
South Africa embarked on mandatory vitamin and mineral fortification of wheat flour and maize meal in 2003 as part of a multi-faceted approach to alleviate malnutrition. However, it was reported, in 2008, that vitamin A deficiency increased despite the mandatory fortification programme. This motivates an investigation into the absorption of vitamin A as fortificant in the maize meal. Relative absorption, in chickens as the biological model, was determined by evaluating growth and vitamin A status. The weight, cumulative feed intake and liver retinol stores of chickens on different diets were measured over a 6 week period. The fortified white maize meal diet was able to maintain the vitamin A status of the chickens. Poor absorption of the fortificant vitamin A is therefore not a constraint in combating vitamin A deficiency. It is in therefore also important to focus on the level of fortification delivered when consumed as a traditional prepared dish. In the traditional diet, maize porridge is often consumed with only a relish. The total fat content of the traditional meal is very low, lacking absorption enhancers.National Research Foundationhtt[p://www.elsevier.com/locate/foodchemhb201
Beulah Pretorius; Hettie Schönfeldt. Effect of different maize meal diets on growth and vitamin A: Case-study on chickens. Food Chemistry 2013, 140, 520 -525.
AMA StyleBeulah Pretorius, Hettie Schönfeldt. Effect of different maize meal diets on growth and vitamin A: Case-study on chickens. Food Chemistry. 2013; 140 (3):520-525.
Chicago/Turabian StyleBeulah Pretorius; Hettie Schönfeldt. 2013. "Effect of different maize meal diets on growth and vitamin A: Case-study on chickens." Food Chemistry 140, no. 3: 520-525.
In 2003 the Department of Health of South Africa embarked on a mandatory fortification programme of maize meal as part of a nutrition programme to alleviate malnutrition. The aim of this study was to determine the vitamin A content in fortified white maize meal and the maize porridge prepared with it as purchased and consumed. The highest mean vitamin A concentration in the maize meal was 261 μgRE/100 g and the lowest mean vitamin A concentration was b19 μgRE/100 g. Pertaining to regulation the final minimum level of vitamin A in fortified maize meal shall not be less than 187.7 μg/100 g (Department of Health, 2003). The average retention of vitamin A in maize porridge as the difference in vitamin A concentration between raw maize meal and cooked porridge was calculated as 39.8%. Although fortification of maize meal can improve the vitamin A intake of the population, it must be regularly monitored and regulate in order to be beneficial. If not then fortification might as well be voluntary.The National Research Foundationhttp://www.elsevier.com/locate/ foodresnf201
Beulah Pretorius; Hettie C. Schönfeldt. Vitamin A content of fortified maize meal and porridge as purchased and consumed in South Africa. Food Research International 2012, 47, 128 -133.
AMA StyleBeulah Pretorius, Hettie C. Schönfeldt. Vitamin A content of fortified maize meal and porridge as purchased and consumed in South Africa. Food Research International. 2012; 47 (2):128-133.
Chicago/Turabian StyleBeulah Pretorius; Hettie C. Schönfeldt. 2012. "Vitamin A content of fortified maize meal and porridge as purchased and consumed in South Africa." Food Research International 47, no. 2: 128-133.