Masters Degrees (Food Science)

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Browsing Masters Degrees (Food Science) by Author "Barkhuysen, Janine"

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    An assessment of the potential contribution of micronutrient-enriched food products available from major food retailers to the micronutrient intake of South African adolescents
    (Stellenbosch : Stellenbosch University, 2022-04) Barkhuysen, Janine; Sigge, G. O.; Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science.
    ENGLISH ABSTRACT: Recent global actions have brought attention to health and nutrition issues facing adolescents and the need to address adolescent malnutrition in all its forms. Malnutrition may include under- or overnutrition, and micronutrient deficiencies or excesses. Micronutrient fortification and enrichment of food products can assist in the prevention of micronutrient deficiencies. However, to protect against other forms of malnutrition, the healthfulness or nutritional quality of these food products should also be considered. Micronutrient-enriched food products are available in South Africa. However, limited information is available on the extent of micronutrient-enrichment and the potential of these food products to contribute to adolescent intake of micronutrients without adding to the burden of overnutrition and the risk of multiple non-communicable diseases (NCDs) later in life. This research assignment aims to add to the knowledge base in this area by assessing the potential contribution of micronutrient-enriched food products available in South Africa to the diet of adolescents. A cross-sectional study of the South African micronutrient-enriched packaged food and beverage supply during a three-month period (July to September) in 2021, was used to assess the potential contribution of these food products to the diet of adolescents in terms of micronutrient content and healthfulness. Primary data (involving ingredient lists and nutritional information) was collected online from the main food retailers in South Africa. The micronutrient-enriched food products were tabulated and categorised according to the Nutrient Profile Model for the World Health Organization African Region. A total of 422 food products were found to be enriched with vitamins and/or minerals. The beverage category had the most micronutrient-enriched food products in this study (46%), followed by the breakfast cereals category (24%). Vitamins were most frequently added, led by vitamin A (55% of micronutrient- enriched food products). Minerals were added less frequently, with iron being the most frequently added mineral (26% of micronutrient-enriched food products). The breakfast cereals category had the greatest range of enrichment, with some food products enriched with 13 vitamins (A, B1, B2, B3, B5, B6, B7, B9, B12, C, D, E and K) and eight minerals (calcium, chromium, iron, iodine, magnesium, phosphorus, selenium, and zinc). Micronutrient-enrichment levels varied between the food products, but most of the levels were high enough for South African nutrient content label claims. This indicates that the micronutrient-enriched food products in this study could potentially contribute towards the daily intake of micronutrients by adolescents. However, only 9.5% of the micronutrient-enriched food products are suitable for inclusion in a healthy diet for adolescents, as the rest may contribute towards the burden of overweight and diet-related NCDs. This presents a valuable opportunity to the South African food industry for product reformulation to contribute to the health and nutrition of adolescents.