NUTRITION RESEARCH DIVISION

The Nutrition Research Division is primarily involved in research activities of the following areas: micro-nutrient deficiencies, protein energy malnutrition, malnutrition in communicable diseases , tobacco and cardiovascular  diseases.

RESEARCH PROJECTS

1. NON-COMMUNICABLE DISEASES

1.1. PROTEIN ENERGY MALUNTRITION

1.1.1. Formulation and acceptability study of home made weaning mixes meeting nutritional needs

A total of four formulations [legumes-based (Lentils/Chickpea) formulas and fishbased (Carp/Catfish) have been made in the form of dry powder, from locally available foods. By analysis of the nutrient composition of formula, the lentil formula provides 418 calories (5.91g of protein), chickpea formula (447 calories, 11.2 g of protein), catfish formula (403 calories, 14.2 g of protein) and Carp formula (384 calories, 17.4 g of protein) in 100 g dry weight of each formula. All the formulas were adequate in protein and energy density to meet the WHO recommended value for nutrition needs of 6-12 months old infants. The results of bacteriological analyses showed all the samples were within the recommended microbiological limits for dried products requiring prepare with boiling water. Developed products were evaluated for their acceptability by a panel of 20 persons using 4-point Hedonic Rating Scale. Results from sensory analysis showed that catfish formula obtained highest score for its color, lentil formula for its aroma and taste, and the lowest to carp formula. In the acceptability trials done on 25 children, 80%-88% of the mothers reported that the mixes were acceptable to their children. No physical changes were observed when the formulas are stored in sealed plastic bags at room temperature for 6 months at the laboratory setting.

1.1. 2. Nutritive values of some available snacks in selected school in Yangon

Ten items of snack foods, available in No. 4, State High School, Ahlone have been analyzed for content of protein, fat and carbohydrate. Nutritive values of snacks including seven items of packed fried potato, chicken, prawn, pork and two items of unpacked fried snacks have been analyzed. Packed fried snacks contain 557.731.7 calories, 7.431.02 g of protein, 36.026.7 g of fat and 51.1 6.9 g of carbohydrate in 100 gram of food. Unpacked fried snacks contain 218.2 74.0 calories, 8.43.9 gram of protein, 8.87.2 gram of fat and 26.3810.9 gram of carbohydrate.

1.2. ANAEMIA

1.2.1. Development of rice varieties with improved iron content/ Bioavailability through nuclear techniques

This study is done in collaboration with the Department of Agriculture Research (DAR), Ministry of Agriculture and Irrigation. Semi-quantitative determination of phytic acid contents in 17 varieties of rice samples sent by the Department of Agriculture Research was carried out. The range of phytic acid in 17 varieties of rice was 465 ng to 930 ng. All rice samples are low phytate mutants because they contain more than 155 ng free phosphate; representative cut-off point for low phytate mutants. 1.2.2. Dietary intake of iron in blood donors with multiple donations This study is carried out in collaboration of Blood Programming Research Division and Blood Research Division, DMR (LM). A total of 174 subjects, 153 men (88%) and 21 women (12%) aged 20 to 65 years were participated in the study to investigate the iron status and hematological parameters of blood donors. Regarding dietary intake of iron, although the frequencies of blood donation were different, the consumption pattern of heme iron with more than 10 servings, non-heme iron with more than 43 servings and iron absorption enhancers with meal more than 20 frequencies a month were not different However, the significant relationships between consumption of iron absorption enhancers and heme iron were found in both high and low frequency blood donors (p<0.05 for each), regardless of non-heme iron consumption.

1.3. CARDIOVASCULAR DISEASES

1.3.1. Promotion of health status of employees by generating healthy workplace environment through improvement in dietary practice and physical activity in selected workplace

A total of 196, 35-55 years employees of Myanmar Timber Enterprise (Head Quarter) have been selected as participants to promote health status of them through improvement in dietary practices and physical activity. They underwent the screening procedures for high blood pressure, obesity, dyslipidemia or high fasting plasma glucose levels. Among them, 32.1%, 12.7%, 22.4% and 19.9% of employees were hypertensive, diabetic, obese, and hypercholesterolemic, respectively. These percents include the persons who have taken treatment for respective diseases. Guidelines for the intervention have been developed.

2. ENVIROMENTAL HEALTH

2.1. FOOD SAFETY

2.1.1. Intake of nitrites and nitrates from processed foods by school children Nitrate and nitrite are used as food additives in the processing of meat products. The intake of nitrite is normally low compared with the dose that is acutely toxic, but nitrite in food is considered primarily to cause health problems because its presence both in food and in the body may lead to the formation of carcinogenic nitrosamines. The nitrate could be reduced into nitrite by the microflora in the oral cavity. Intakes of processed foods (processed meat) by 311 school children within 8-10 years of age attending No. 4, State High school, Ahlone were estimated through 6-day food diary and recall method. Their body weight and height were measured. Sixty six (40%), 98 (59.4%) and 1 (0.6%) of school children were under weight, normal weight and over weight. Processed meat/fish products consumed by children were chicken tendon ball, chicken sausage, chicken salami, pork sausage, pork salami, and fish ball. The nitrite and nitrate contents range from 1.28 ppm to 20.29 ppm and 20.12 ppm to 155.55 ppm, respectively. The nitrite content of meat and meat products should be < 150 ppm according to Codex International Standards. Calculation of exposure to the nitrite and nitrate (mg/Kg body weight/day) has been underway. 2.1.2. Intake and risk assessment of artificial sweeteners from beverages in school children Imported as well as locally manufactured beverages are available in No (4), State High School, Ahlone. Body weight and height of 311, 8-10 years old school children were measured and the items of beverages were identified by interviewing them with food frequency questionnaires and 6-day food diary. Sixty six (40%), 98 (59.4%) and 1 (0.6%) of school children were under weight, normal weight and over weight, respectively. Among them, 11 (3.5%) of school children did not drink any beverage during the days of data collection. Forty four percent (n=91) and 50.7% (n=105) of school children drink at least one kind of beverage less than 3 days and more than 3 days per week respectively. The frequencies of drinking cold beverages (soft drinks, carbonated soft drinks, milkshake, smoothie, jelly, ice lollipops, ice cream and shaved ice garnished with fruits and nuts) are more than those of hot beverages including coffee, tea, and malted milk (63.2% vs 36.8%).

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