Research projects and activities on biodiversity, food composition and sustainable diets in ASEANFOODS Prapasri Puwastien, Ph.D. Coordinator of ASEANFOODS Institute of Nutrition, Mahidol University, Putthamonthon 4, Salaya, Nakhon Pathom 73170, THAILAND International Scientific Symposium Biodiversity and Sustainable Diets, 3-5 November 2010, FAO, Rome, Italy
Outline of presentation ASEANFOODS Collection of information from ASEANFOODS members Report from Indonesia Report from Malaysia Report from the Philippines Report from Singapore Report from Thailand Conclusion and comment
ASEANFOODS: established in 1986 Member countries: Indonesia, Malaysia, Philippines, Singapore Thailand, Vietnam, Brunei Darussalam, Cambodia, Laos, and Myanmar Regional Centre and INFOODS database Centre: Institute of Nutrition, Mahidol University, Thailand
2008: FAO survey on foods for biodiversity among ASEAN region 4 sources of data -ASEAN FCTs - National FCTs - Publications: local journals, reports - Unpublished data, e.g., Thesis about 120 food items were reported to FAO
Research projects and activities on biodiversity, food composition and Sustainable diets in ASEANFOODS Objective To compile research & activities concerning with food biodiversity, food composition and sustainable diets in ASEAN region Methodology Questionnaire survey and verbal communication (Thailand) Content: project title, objectives, duration, activities and outcome
Content in the questionnaire Title of project, objective, duration and outcome Activities involved: - Survey of food biodiversity - Food composition analysis Food groups Number of food items in each food group Nutrients and/or bioactive compounds included in the FCD Sources of data analysed or compiled or borrowed Output on FCD (e.g., scientific paper, report, book, food composition database, website) - Intervention programme The use of FCD
Indonesia: by Dr. Komari Nutrition and Food Research and Development Centre, University of Djuanda, Bogor, Indonesia Research and development to establish a food composition table of indigenous foods and traditional products began after 2001 It includes main nutrients, vitamins and minerals, fatty acids, and bioactive compounds The FCTs of the indigenous foods will be published in 2011. The food composition data will be used for - food consumption surveys - formulation of diets for specific risk communities - dissemination for potential use in regional programme
Malaysia: by Dr. Amin Ismail, Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Malaysia. 2009: Antioxidant capacity and total phenolic content in Malaysian under-utilised fruits 58 under-utilised fruits (21 genera, 32 different species,) were analysed for antioxidant activities and total phenolic contents Journal of Food Composition and Analysis (2009) 22:388 393. 2010: A review on under-utilised tropical fruits in Malaysia Reviewing under-utilised tropical fruits: found about 100 varieties 1) species with potential for commercial development (41 varieties) 2) species with potential for home-grown uses (37 varieties) 3) species which seasonal availability and commonly grown wildly, potential for economic uses (13 varieties) Guangxi Agricultural Sciences (2010) 41:698-702.
Malaysia (continued) 2010-2011: Carotenoids and antioxidant capacities of local fruits bambangan (Mangifera pajang) and dabai (Canarium odontophyllum Miq. ) - were studied. Molecules 15 (2010), 6699-6712 (Bambangan) Food Chemistry 124 (2011), 1549 1555 (Dabai)
Philippines: by Ms Ennata M. Avena Department of Science and Technology, Food and Nutrition Research Institute. the Philippines May 2010 June 2011 Title: Nutritive Values of Selected Philippine Vegetables Objectives: to generate food composition data of well described Philippine vegetables especially the indigenous varieties - 12 indigenous vegetables were analysed for 18 nutrients, in duplicate. Main nutrients (including total dietary fiber), reducing sugar, minerals (calcium, iron, sodium, potassium, zinc, iodine) and vitamins (beta-carotene, vit. C) - borrowed data may be included, which may include other water soluble vitamins (folate, niacin, thiamin and riboflavin) Outcome: 1. Handbook on the nutritive values of vegetables: designed for users like teachers, mothers and health and nutrition extension workers at the grass root level. The handbook will be available in the 2 nd quarter of 2011 2. Scientific Paper probably in the 3 rd quarter of 2011
Philippines: by Ms. Ennata M. Avena (continued) Uses of the handbook of nutritive values of vegetables: 1. Create an awareness of the food values of vegetables, especially of the locally available indigenous varieties. 2. Promote and increase production of indigenous vegetables, especially in the rural level. 3. Encourage the development of local food products/ recipes for the development of sustainable diets utilising indigenous vegetables; 4. Promote consumption of indigenous vegetables as cheap and sustainable sources of nutrients for wellbeing.
Singapore: Meng Thiam Lim Health Promotion Broad, Singapore National FCD is available: analysed, borrowed and calculated data No specific activities related to food biodiversity and sustainable diets
Thailand: 2 institutes 1. Research Institute for Health Sciences, Chiang Mai University, by Dr. Sakda Pruenglampoo 2. Institute of Nutrition, Mahidol University (INMU): two interdisciplinary projects Kanchanaburi province 2.1 Ms. Sinee Chotiboriboon 2.2 Dr. Kunchit Judprasong
Thailand: 1. Two projects in the North of Thailand reported by Dr. Sakda Pruenglampoo 2007-2008: Nutritive values of fermented soybeans in the North of Thailand Objective: to investigate the nutritive values of raw and fermented soybean collected from 8 provinces in upper northern of Thailand. Analysis: proximate composition (total protein, total fat, carbohydrate, energy, moisture, ash), some minerals (sodium, potassium, calcium, magnesium, copper, zinc and iron) and isoflavones (genistein and daizein) Outcome: - Report - Food composition database
Report (continued): Sakda Pruenglampoo, --------------------------------------------------------------------------------- 2008-2009: Nutritive values of traditional foods from northern Thailand Objectives: to analyse nutritive values of 10 dishes of popular northern traditional Thai foods (indicator of sustainable diets?) Nutrients included: main nutrients (moisture, total protein, total fat, carbohydrate, ash, including sugars), sodium, calcium and iron Outcome: Report Food composition database
Commercialised traditional foods from northern Thailand Sustainable diets?
2. Two interdisciplinary projects: Institute of Nutrition, Mahidol U. 1) A culture-based Intervention programme for promoting biodiversity and sustainable diet in a Karen community: Sinee Chotiboriboon 2) Conservation and utilisation of indigenous foods: Kunchit Judprasong Project: Plant Genetic Conservation, initiated by Her Royal Highness Princess Maha Chakri Sirindhorn. Kanchanaburi province Diagramme of intervention activities in Karen community Poster presentation
1) A culture-based Intervention programme for promoting biodiversity and sustainable diet in a Karen community, reported by Sinee Chotiboriboon 2004-2009 Interdisciplinary project using culture based approach Objectives: to increase availability of local nutritious foods to promote healthy cooking practices to conduct nutrition education to promote consumption of Karen nutritious foods Activities related to food composition Knowing Karen foods and their values - Survey of food diversity in Karen community - Analysis of selective food items which are expected to be potential sources of nutrients - Generation of Karen food database
Sinee Chotiboriboon (continued) Outcome: 1. A list of 387 foods available in the Karen community - cereals, roots, tubers, nuts: 52 items - vegetables; 206 items - fruits: 63 items - animals: 66 items 2. Food composition database: - - 26 food items and 9 selected main dishes were analysed for - Macro nutrients, including dietary fibre - Micronutrients (iron, calcium, β-carotene, vit. B1, C, phytate, tannin) The database includes 204 compiled or borrowed data
Outcome (continued) 1) Food composition database presented in Website of Centre for Indigenous Peoples Nutrition and Environment (CINE) http://www.mcgill.ca/cine/resources/data/karen/ 2) Sinee Chotiboriboon, et. al. (2009). Thailand: food system and nutritional status of indigenous children in a Karen community, FAO Publication: Kuhnlein H.V., Erasmus, B., Spigelski, D. 2009. Indigenous Peoples food systems, FAO and Centre for Indigenous Peoples Nutrition and Environment Use of FCD: For nutrition education purposes in order to improve recognition of the values of indigenous foods in Karen community and to promote their consumption among children and women
2) Conservation and utilisation of indigenous foods (2008 onwards) Reported by: Dr. Kunchit Judprasong Objective: - To survey food biodiversity in a community at Srinakarindr Dam area - To determine nutrients, phytochemicals and antioxidant activities and identify food sources of nutrients - To develop food composition database of the indigenous foods Research team and local scholars from the community Nutrition well-being Survey and collect samples of fish and plants Analyses of nutrients and bioactive compounds Increase food availability, accessibility & utilization Genetic conservation to sustain potential food biodiversity Database FCD Environments Others
3. Dr. Kunchit Judprasong (continued) Outcome: Food composition database: - Fish: main nutrients, minerals, cholesterol, fatty acids - Vegetables: bioactive compounds and antioxidant activity Used of FCD: - Identify nutritious foods to be promoted for consumption in the community - Baseline information for future research in food species conservation to increase availability and sustainability of diets
Research projects and activities on biodiversity, food composition and sustainable diets in ASEANFOODS Conclusion Research and programme on food composition in relation to food biodiversity and sustainable diets in ASEAN have just started less than 10 years ago. There are activities going on in certain countries with a few reports The basic research contributes information on nutritive values of foods for general purposes whereas the interdisciplinary research develops food composition data for specific purposes (promoting availability, accessibility and consumption of diverse varieties of nutritious foods) What should be done in the future? - Collaboration among ASEAN researchers: update the status, share experience and information, strengthening resources and activities - Organising ASEANFOODS workshop: address on suitable approach and methodology for conducting a research on biodiversity for sustainable diets - Developing/sharing/harmonising a guideline or manual to direct effective research and activity
Acknowledgements FAO and the collaborators of this symposium ASEANFOODS members - Dr. Komari from Nutrition and Food Research and Development Centre, and University of Djuanda, Bogor, Indonesia. - Dr. Amin Ismail from Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, and Laboratory of Analysis and Authentication, Halal Products Research Institute, Universiti Putra Malaysia, Malaysia. - Ms Ennatam Avena and Ms Teresita Portugal from Department of Science and Technology, Food and Nutrition Research Institute. the Philippines - Mr. Meng Thiam Lim from Health Promotion Broad, Singapore. - Dr. Sakda Pruenglampoo from Research Institute for Health Sciences, Chiang Mai University, Thailand. - Ms Sinee Chotiboriboon from Institute of Nutrition, Mahidol University, Thailand.. - Dr. Kunchit Judprasong from Institute of Nutrition, Mahidol University, Thailand.