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	dc:title "HTML Summary of #7392 \n\nDiversifying diets: using indigenous vegetables to improve profitability, nutrition and health in Africa\n\n";
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	bibo:abstract "The picture of malnutrition in Africa is quite depressing: 20–25 per cent of the\r\npopulation’s nutrient intake falls below minimum dietary requirements, 25–30\r\nper cent of children under five years of age are underweight, 33–45 per cent\r\nsuffer from vitamin A deficiency (VAD), while a further 30–50 per cent are\r\nstunted. There is more than 25 per cent goitre prevalence among 6–11 year\r\nolds, 13–20 per cent have low birth weights, and infant mortality rates stand at\r\nan unacceptable 5.5–13.5 per cent (Kean et al., 1999). Even more alarming is\r\nan 18 per cent rise in the number of malnourished children projected by 2020\r\n(IFPRI, 2001).\r\nImbalanced diets lead to nutrient deficiencies. Efforts to combat micronutrient\r\ndeficiencies through biofortification of staple crops or by diet supplementation\r\nwith vitamins or minerals are relatively expensive and can target only a few\r\nnutritional factors. Indigenous vegetables are rich in provitamin A and vitamin\r\nC, several mineral micronutrients, other micronutrients and nutraceuticals\r\n(Yang and Keding, 2009). Diversifying diets with indigenous vegetables is\r\na sustainable way to supply a range of nutrients to the body and combat\r\nmalnutrition and associated health problems, particularly for poor households.\r\nThe relative increased costs of crop diversification would be one-off and minor\r\nin relation to the ongoing costs of supplementation through drug treatment or\r\nthrough artificial food additives."^^xsd:string;
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