* Food systems methodology and the importance of capturing biodiversity in dietary assessments – India’s experience

T. Longvah

National Institute of Nutrition

Hyderabad – 500 007

AP India

**Home to 1.2 billion people

*India is one of the 17 megadiverse countries that is hosts to 7.6% of all mammalian, 12.6% of all avian, 6.2% of all reptilian, 4.4% of all amphibian, 11.7% of all piscine, and 6.0% of all flowering plant species.

*The Indian economy is the world's eleventh-largest *The Indian economy is the world's eleventh-largest by nominal GDP and third-largest by purchasing power parity (PPP).

*Yet India continues to face the challenges of poverty, illiteracy,, malnourishment and inadequate healthcare.

*

Established in 1972 the bureau is currently in operation in the States of Andhra Pradesh, Gujarat, Karnataka, Kerala, Madhya Pradesh, Maharashtra, Orissa, Tamil Nadu, Uttar Pradesh and West Bengal with the following objectives:

1) To collect, on a continuous basis, data on dietary pattern and nutritional status of the Indian population

2) To periodically evaluate the on-going National Nutrition Programmes to identify their strengths and weaknesses, and to recommend appropriate corrective measures.

*

*Cross sectional community based survey in 10 states

*Selected villages spread over natural geographic regions of the states

*120 villages covered in each state of which 90 are from baseline (1975-79), first repeat (1988 – 90) and second baseline (1975-79), first repeat (1988 – 90) and second repeat (1996 -97) and the remaining 30 are fresh villages

*15629 households covered for anthropometry, clinical examination and history of morbidity in 2011 survey

*Diet survey carried out in every alternate household covered for nutritional assessment

**Combination of 24 hour recall + weighmentmethod used for diet surveys*Diets Survey carried out in all seasons of the year*Appropriate and useful across a wide range of population therefore suitable for national of population therefore suitable for national dietary assessment *NNMB data is the only nationally representative dietary survey available in the country*Captures time trends of food and nutrient intakes as well as changes in food supply

*

Cereals and grain products: 27 (27)Pulses and legumes: 19 (19)Leafy vegetables: 67 (49)Roots and tubers: 22 (21)

Fish and seafoods: 85 (68)Meat and poultry: 20 (18)Milk and milk products: 15 (15)Fats and edible oils: 16 (14)Roots and tubers: 22 (21)

Other vegetables: 51 (45)Nuts and oilseed: 24 (16)Condiments and spices: 23 (20)Fruits: 72 (40)

Fats and edible oils: 16 (14)Sugars; 8 (5)Beverages (Alcoholic); 3Beverages (Non alcoholic): 2

Less familiar foods: 140

CEREALS, CEREAL PRODUCTS AND MILLETS IN THE NNMB DIET SURVEYS2005 - 06

No. of Households Mean consumption RangeRice, raw, milled (Oryza sativa L) 3518 247.861 2.3 – 892.9Rice, parboiled, milled (Oryza sativa L) 2840 349.284 15.6- 1065.1Wheat, flour(whole) (Triticum aestivum) 1806 168.609 1.0 – 636.4Jowar ( Sorghum vulagre) 753 213.189 3.2 – 880.5Rice, puffed (Oryza sativa L) 699 68.848 1.9 – 545.7Bajra ( Pennisetum typhoideum) 607 250.184 0.1 – 250.184Ragi (Eleusince coracana) 459 161.612 0.6 – 1042.3Wheat, flour(refined) (Triticum aestivum) 279 307.922 0.3 – 1052.5Rice, flakes (Oryza sativa L) 194 63.121 2.4 – 377.1Rice, flakes (Oryza sativa L) 194 63.121 2.4 – 377.1Maize, dry (Zea mays) 193 246.204 1.6 – 551.7Wheat, semolina (Triticum aestivum) 174 75.770 1.4 – 282.7Wheat, bread, (brown) (Triticum aestivum) 144 24.430 1.8 – 109.4Wheat, bulgar (parboiled) (Triticum aestivum) 130 54.819 7.7 – 414.5Wheat, bread, (white) (Triticum aestivum) 103 25.366 0.2 – 272.2Wheat, whole(Triticum aestivum) 54 82.306 2.6 – 294.1Rice, raw, handpounded (Oryza sativa L) 40 267.863 15.3 – 506.5Wheat, vermicelli(Triticum aestivum) 20 73.155 16.3 – 235.3Varagu (Paspalum scobiculatum) 14 172.279 26.1 – 500.0Panivargau (Panicum miliaceum) 5 81.160 25.0 – 175.0Samai (Panicum miliare) 5 255.040 51.0 – 408.2Maize, tender (Zea mays) 2 53.650 51.7 – 55.6Sanwa millet (Echinochloas frumantacea) 2 7.950 5.4 – 10.5Barley (Hordeum vulgare) 2 118.350 18.4 – 28.3

No. of Households Mean RangeRed gram, dhal 2353 31.491 0.3 – 273.9Green, gram dhal 1118 31.637 0.7 – 158.8Black, gram dhal 880 25.358 0.2 – 156.6Bengal gram, dhal 701 21.674 0.2 – 233.1Lentil 379 32.093 3.4 – 110.5Bengal gram, roasted 216 17.382 0.4 – 123.7Green, gram whole 181 29.803 2.3 – 125.5Peas, dry 150 31.325 3.0 – 121.5

PULSES AND GRAIN LEGUMES IN THE NNMB DIET SURVEYS 2005 - 06

Cowpea 129 42.292 7.1 – 206.6Horse gram, whole 118 42.486 6.5 – 132.8Bengal gram, whole 100 37.674 2.5 – 230.0Moth beans 92 27.507 2.6 – 83.0Field bean, dry 87 42.652 5.9 – 131.3Khesari, dhal 84 41.652 1.6 – 269.7Soya bean 79 10.216 0.8 – 69.3Peas green 47 34.532 3.8 – 126.0Red gram, tender 20 43.975 4.8 – 93.8Rajmah 5 64.160 18.8 – 195.8Peas, roasted 3 95.133 30.9 – 178.9

No. of Households No. of Households

Curry leaves 1122 Bathua leaves 14Coriander leaves 888 Amaranth, polygonoides 14Cabbage 278 Amaranth cautatus 11Amaranth, tender gangeticus 125 Fetid cassia (dried) 11Drumstick leaves 102 Ambat chuka 8Fenugreek leaves 71 Bottle gourd leaves 8Amaranth, paniculatus 53 Paruppu keerai 7Gogu 48 Amaranth, viridis 7Amaranth species 43 Colocasia leaves (green 6

GREEN LEAFY VEGETABLES - INNMB SURVEYS 2005-06

(koyakeera variety ) Amaranth, spinosus 41 Menathakkali leaves 5Amaranth species (Chakravarthikeerai)

40 Cow pea leaves 5

Cauliflower leaves 36 Betel leaves 4Bengal gram leaves 34 Agathi 2Amaranth, stem 27 Beet greens 1Mint 20 Carrot leaves 1Ipomoea leaves 19 Colacasia leaves (dried) 1Mayalu 19 Fetid cassia, fresh 1Amaranth tristis 16 Modakanthan keerai 1Colocasia leaves (black variety)

15 Brussels sprouts 1

Mustard leaves 14

**

Food stuffs 1975-79 1988-90 1996-97 2009-11 RDA

Cereals & millets 505 469 450 382 460

Pulses 34 32 27 32 40

Green Leafy Vegetables 8 9 15 17 40Green Leafy Vegetables 8 9 15 17 40

Other vegetable 54 49 47 45 60

Roots & Tubers 56 41 44 58 50

Milk & Milk products 116 92 86 89 150

Fats & Oils 14 13 12 16 20

Sugar & Jaggery 23 29 21 13 30

*

*Provides detailed information on the food and nutrient intake of the Indian population*Captures the different varieties of commonly consumed foods within food groups*Captures different types of cooking oils*Captures fish varieties*Captures fish varieties*Does not capture the neglected underutilized food species*Fails to capture seasonal changes in food supply*Fails to differentiate varieties within species

*

*The PDS is the key element in the food security system in India particularly for the poor.*Instrument for ensuring availability of food grains mainly rice, wheat, sugar and kerosene at subsidized rates *Government of India introduced the Targeted PDS in *Government of India introduced the Targeted PDS in 1997 to provide highly subsidized food grains to those below the poverty line.*Budgetary allocation for food subsidy during the year 2010-11 was US $ 11.1 billion *Major instrument in the government’s anti poverty programme the TPDS supports over 400 million Indians below the poverty line*Provides cheap calories to the households

*

*The green revolution packages during the 1960’s, increased per capita incomes and PDS brought a tremendous change in the people’s diet

*The low price of subsidized rice and wheat led to a decrease consumer demand of milletsconsumer demand of millets

*This led to producer shift from traditional crops mostly rain fed dry land crops towards high value water intensive crops.

*Shift from locally available, wild, farm, leafy and other seasonal vegetables to some common vegetables

*Loss in food biodiversity and important germplasm

*Overdependence of population on too few crops

*

Food item Rural Urban

1993-94 2009-10 % Change 1993-94 2009-10 % change

Rice 7.0(52-24)

6.14(54.10)

-12.86 5.3(50.00)

4.66(49.73)

-12.08

Wheat 4.4(32.84)

4.36(38.41)

-0.91 4.7(44.34)

4.37(46.64)

-7.02

Jowar 0.8 0.29 -63.75 0.4 0.18 -55.00Jowar 0.8(5.97)

0.29(2.56)

-63.75 0.4(3.77)

0.18(1.92)

-55.00

Bajra 0.5(3.73)

0.28(2.29)

-44.00 0.1(0.94)

0.09(0.96)

-10.00

Maize 0.4(2.99)

0.20(1.76)

-50.00 00(00)

0.02(00)

00

Other cereals & millets

0.3(2.24)

0.11(0.97)

-63.33 0.1(0.94)

0.08(0.85)

-20.00

Total cereals 13.4(100)

11.35(100)

-15.30 10.6(100)

9.37(100)

-11.60

Figures in parenthesis indicates percentagesSources: Level and pattern household consumption expenditure in India (various issues)

*

*Food composition data provide detailed information on the nutritional composition of foods

*FCT are used in a variety of ways by a spectrum *FCT are used in a variety of ways by a spectrum of users

*Data on what is actually present in foods are critical for those involved in nutrition research, epidemiological studies and product development as well as for developing government policies regarding health, nutrition and agriculture.

**

Food stuffs 1975-79 1988-90 1996-97 2009-11 RDA

Protein (g) 61.5 58.4 53.7 50.7 60

Energy (Kcal) 2349 2283 2108 1870 2425

Calcium (mg) 606 565 521 425 400Calcium (mg) 606 565 521 425 400

Iron (mg) 30.2 27.2 14.2 14.9 28

Vitamin A (µg) 246 282 300 294 600

Thiamin (mg) 1.46 1.33 1.20 1.3 1.20

Riboflavin (mg) 0.81 0.87 0.9 0.7 1.40

Niacin mg) 14.7 14.2 12.7 14.5 16

Vit. C (mg) 39 37 40 45 40

*

*

*A probability-based (PPS)) National sampling plan was developed to sample and analyse foods consumed in the country wherein the country was divided into six regions (North, South, East, West, Central and Northeast) with roughly equal populations *Each region comprises of states and the sample size of each

state was based on the number of districts in the particular state. state. *Population proportionate to size stratified sampling method

was applied for the selection of districts within the states based on the number of natural geographical regions (NGR) in each state. *Wherever NGR was not available in the state, administrative

regions as followed by the state was taken for stratified sampling.*Sampling units in each district is the biggest town.*Primary sampling units in each town is a retail outlet

*

*

Name of the food North North east East West South Central

Amarathus

gangeticus

1 4 1 1 3 2

Apple 2 2 1 1 1 1

Eggplant 5 14 11 14 11 5

Chilli green 2 9 4 7 5 3

Garlic 3 2 1 1 2 1

Ginger fresh 1 3 1 1 1 1

Potato 1 3 1 1 1 1

Tomato Ripe 2 3 2 2 2 2

*EGGPLANT VARIETIES

Content/100g Unit Content Variation

Water soluble vitaminsB1, Thiamine mg 0.06 ±±±± 0.02 0.025 – 0.10

B2, Riboflavin mg 0.11 ±±±± 0.02 0.050 – 0.16

B3,Niacin mg 0.53 ±±±± 0.11 0.28 – 0.79

B5, Panthothenic Acid mg 0.92 ±±±± 0.43 0.18 – 1.87

B7, Biotin mg

B8, Inositol phosphate mg

B9, Folic Acid µg

B12, Cyanocobalamin mg ND

Total Ascorbic acid 1.88 ±±±± 0.99 0.13 – 4.21

L-Ascorbic Acid mg 0.28 ±±±± 0.24 0.02 – 0.088

L-dehydroascorbic acid mg 0.83 ±±±± 0.61 0.13 – 3.29

Content/100g Unit Content VariationFat soluble vitamins

Lutein µg 62.84 ±±±± 47.27 13.63 – 15.55

Zeaxanthin µg ND

Lycopene µg ND

B-cryptoxanthin µg ND

γγγγ- carotene µg ND

αααα-carotene µg ND

ß-carotene µg ND

αααα-Tocopherol mg 0.09 ±±±± 0.05 0.02 – 0.22

ß-Tocopherol mg ND ND

Eggplant (Solanum melongana)

L-dehydroascorbic acid mg 0.83 ±±±± 0.61 0.13 – 3.29

Glycine betaine mg 72.94 ±±±± 13.76 47.14 – 98.94

Trigonelline mg 0.06 ±±±± 0.03 0.02 – 0.16

Butyrobetaine mg ND

Choline mg 50.33 ±±±± 7.47 20.44 – 77.37

CDP-Choline mg 0.06 ±±±± 0.02 0.02 – 0.13

Total Polyphenols 13.15 ±±±± 5.96 2.66 – 28.23

Pyridoxamine µg 18.08 ±±±± 13.22 3.59 – 109.50

Pyridoxal µg 32.13 ±±±± 9.82 17.95 – 57.84

Pyridoxine µg 51.78 ±±±± 17.19 13.34 – 103.79

TOTAL µg 98.52 ±±±± 25.95 46.62 – 186.03

P C L nmol

DPPH radical scavenging % 16.98 ±±±± 4.94 9.52 – 41.69

IC50 26.63 ±±±± 7.44 16.87 – 53.30

γγγγ-Tocopherol mg 0.04 ±±±± 0.01 0.03 – 0.05

δδδδ-Tocopherol mg ND ND

αααα-Tocotrienol mg ND ND

ß -Tocotrienol mg ND ND

γγγγ-Tocotrienol mg ND

δδδδ-Tocotrienol mg ND

D3-Cholecalciferol ND

D2-Ergocalciferol 1.28 ±±±± 1.46 0.21 – 9.20

K1-Phylloquinone µg 16.54 ±±±± 9.70 2.80 – 35.30

K2-Menaquinone µg ND

Campasterol mg 6.19 ±±±± 1.82 3.12 – 9.89

Stigmasterol mg 16.59 ±±±± 4.08 10.02 – 26.50

ß -sitosterol mg 69.81 ±±±± 16.46 41.48 – 98.87

*

Parameters Hybrid Rice(N = 287)

Range Landraces(N = 125)

Range

Moisture 8.51 1.6 4.0 - 12.7 12.21 1.34 9.1 -15.7

Protein 9.08 1.5 5.6 - 13.87 7.76 0.92 5.4 -10.2

Fat 2.39 ± 0.53 1.8 - 4.3 2.81±0.40 2.0 – 3.9

Ash 2.04 ±0.53 1.9 - 3.5 1.19±0.17 0.6 – 1.6

IDF 3.62±0.16 3.18-3.9 4.61±0.46 3.4 - 5.4

SDF 0.79±0.06 0.66-0.92 0.91±0.08 0.7 - 1.1

TDF 4.41±0.17 3.99-4.71 5.52±0.45 4.4 - 6.1

*

*

Brown rice; 5% Polished; 10% Polished

Zn mg g

Zn mg g

Zn mg g

Zn mg g-- -- 100

100

100

100

Rice varieties

Zn mg g

Zn mg g

Zn mg g

Zn mg g

*

High GI

Low GI50

55

60

65

70

75

80

GLYCEMIC INDEX OF RICE LANDRACES

40

45

50

Black glutinous

White glutinous

Najdainganh-Taobam

Chuilon N

andi Maiba

Durgpat Taobam

Changngat M

olphei

Langmai / D

aimei

Bungna Taobam

Nagdai-C

huilon

Nagduina-C

huilon

Tongnau -Nap

Naganad N

apdoin

Nepali R

ice

Machang

**Nutrient content can vary widely within species therefore the consumption of different varieties or breeds can have a significant impact on nutritional adequacy.*Differences in the nutrient composition within species can have large influence on data interpretation*Cultivar specific nutrient data can be the key to *Cultivar specific nutrient data can be the key to devise food based nutrition intervention strategies as the key for addressing global hunger, micronutrient malnutrition and chronic degenerative diseases*Capturing biodiversity in diet surveys will also be an important step towards understanding the impact of biodiversity on food and nutrition security*Capturing food cultivar specific data in diet surveys is the need of the day