ASIAN CASE STUDY - NAYAKRISHI & MOG

NAYAKRISHI AND MOG, BANGLADESH

Community Food System Data Tables

Introduction

This field study was carried out in the area of the Badarkhali Union of Chokoria Thana & Shaplapur Union of Maheshkhali Thana in Cox's Bazar District. Cox's Bazar is located in the southern costal area of Bangladesh, north of the Bay of Bengal. The community of interest within the Badarkhali union was the Nayakrishi and within the Shaplapur union it was the Mog (Rakhine) community.

(Map of Cox’s Bazar District*; Map from: http://www.banglapedia.search.com/bd/maps/mc_0364.gif)

The research partners carrying out the research were affiliated with UBINIG, an NGO based in Dhaka and their names are given below:

Advisor

• Farhad Mazhar
  Managing Director UBINIG

Principal Researcher & Investigator

• Farida Akhtar
  Executive Director UBINIG

Associate Researcher & Case Study Manager

• Dr Salek Ahmed
  Health & Nutrition Research Coordinator UBINIG

Field Investigators

• Team Leader
  • Rafiqul Hoque Titu
    Project Coordinator UBINIG Cox’s Bazar Centre
• Members
  
  • Parveen Akhter
  • Alice Parveen
  • Adhirchondro Das
  • Shamsun Nahar
  • Salma Begum
  • Rokeya Khanom
  • Sohel Ahmed

Scientific Analysis

• Prof. Quazi Salamatullah, Director
  Institute of Nutrition and Food Science (INFS), Dhaka University
• Mr Nazrul Islam, Analyst
  INFS, Dhaka University

Computer Compose & Design

• Rushia Begum

Users should be aware that the data presented here do not represent absolute values. The purpose of this publication is to present a true reflection of the usual composition of foods as available and/or consumed among Nayakrishi community members. This is a living document and nutrient information will be added and/or updated when available.

This section of the UBINIG report provides information on approximately 153 foods consumed by these communities. All other information was gathered by focus group discussion and individual interviews.

The foods are divided into five food groups:

1. Nayakrishi/Mog Datatables: Vegetables and Leafy Vegetables (Shaks)
2. Nayakrishi/Mog Datatables: Fruit
3. Nayakrishi/Mog Datatables: Cereals, Grains and Pulses
4. Nayakrishi/Mog Datatables: Meats
5. Nayakrishi/Mog Datatables: Fish and Seafood

To identify these foods as being poor, moderate or high in a certain nutrient, the nutrient profile of these foods was compared against a set of foods known to be good sources of nutrients and named “Reference foods”.

The following criteria were used to classify these foods as poor, moderate or good source:

• Poor source furnishes <25% of a particular nutrient of a reference food
• Moderate source furnishes between 25% - 70% of a particular nutrient of a reference food
• Good source furnishes >70% of a particular nutrient of a reference food

You may want to click here for information on Reference foods.

Notes on food components

There are approximately 15 to 18 components in the main body of the tables, which are presented in a fixed format for each record. The order of presentation is based on major nutrients categories. Due to financial constraints, the nutrient analyses of only 30 foods were carried out by the Institute of Nutrition and Food Science laboratory (INFS), University of Dhaka. Other foods items were either analyzed by the National Nutrition Program of Bangladesh or obtained from other published data. The source of published data is given in the ‘Reference’ section.

The information on analytical details for the majority of components and conversion factors for some nutrients can be obtained from the referenced literature.

Vitamin A values are reported in both in vitamin A retinol equivalents (RE-µg), and vitamin A in retinol activity equivalents (RAE-µg). These values are calculated and reported for only those foods for which beta carotenes and total carotenes values are available. Vitamin A RAE values are reported to make them compatible with the DRI (Dietary Reference Intake) recommendations.

References

Gopalan, G., Rama Sastri, B.V., Balasubramanian S.C., 2002. Nutritive value of Indian Foods. National Institute of Nutrition. Indian Council of Medical Research. Hydrabad-500 007. India.

Institute of Nutrition and Food Science Laboratory (IFNS), University of Dhaka

Handique A.K. (2003). Nutritive value of some non-conventional leafy vegetables from ethnic source of North east India. Crop research 26 (2) 361-364.

Singh, G., Kawtra A., Sehgal, S., (2001) Nutirtional composition of selected green leafy vegetables, herbs and carrots. Plant Food for Human Nutrition 56: 359 – 364.

Bhandari, M.R., Kasai, T., Kawabata, J., (2003) Nutritional evaluation of wild yam (Dioscerea Spp) tubers of Nepal. Food Chemistry 82: 619 – 623.

Rajammal, D., Chnadrasekhar, U., Premakumai, S., Saishree, R.,(1996) Consumption pattern of carotene rich foods and development of a year calendar. Biomedical and Environmental Sciences. 9: 213 – 222.

Puwastien, P., Burlingame, B., Raroengwichit, M., Sungpuag, P., 2000. ASEAN Food Composition Tables. Institute of Nutrition, Mahidol University (INMU), Thailand

USDA National Nutrient Database Standard Reference 18. Nutrient Data Laboratory

Azam, K., Basher, M.Z., Ali, M.Y., Asaduzzaman, M., Hossain, M.M., (2003) Comparative study of organoleptic, microbiological and biochemical qualities of four selected dried fish in summer and winter. Pakistan Journal of Biological Sciences. 6 (24) 2030 -2033

Arunachalam, S., Ravichandra, R. S., (1979) Food intake, growth, food conversion, and body composition of catfish exposed to different salinities. Aquaculture 16: 163 – 171.

Azam, K., Asaduzzaman, A.M., Basher, M.Z., and Hossain, M. M., (2004) Biochemical assessment of selected fresh fish. Journal of Biological Sciences 4 (1) 9 -10.

NUTRIENT INFORMATION

The following information was used when classifying foods as a low, moderate or high source of any nutrient.

* USDA National Nutrient Database

† Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine. 2000. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Pp. 82