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December 1997
FOOD AND NUTRITION BULLETIN
Published by the United Nations University Press, Tokyo, Japan.
Editorial address:
Food and Nutrition BulletinSubscription address:
Charles Street Sta., P.O. Box 500 Boston, MA 02114-0500, USATel: (617) 227-8747
Fax: (617) 227-9405
United Nations University Press The United Nations University 53-70, Jingumae 5-chome, Shibuya-ku Tokyo 150, JapanThe Food and Nutrition Bulletin incorporates and continues the PAG Bulletin of the former Protein-Calorie Advisory Group of the United Nations system and is published quarterly by the United Nations University Press in collaboration with the United Nations ACC Sub-committee on Nutrition.Tel: (03) 3499-2811. Fax: (03) 3406-7345.
Telex: J25442. Cable: UNATUNIV TOKYO.
E-mail: sales@hq.unu.edu
All correspondence concerning the content of the Bulletin, comments, news, and notices should be sent to the editor at the Boston editorial office address given above.
All material in the Bulletin may be reproduced freely provided acknowledgement is given and a copy of the publication containing the reproduction is sent to the editorial office.
Editorial policy
The Food and Nutrition Bulletin is intended to make available policy analyses, state-of-the-art summaries, and original scientific articles relating to multidisciplinary efforts to alleviate the problems of hunger and malnutrition in the developing world. It is not intended for the publication of scientific articles of principal interest only to individuals in a single discipline or within a single country or region. Notices of relevant books and other publications will be published if they are received for review. The Bulletin is also a vehicle for notices of forthcoming international meetings that satisfy the above criteria and for summaries of such meetings.
The Food and Nutrition Bulletin also serves as the principal outlet for the publication of reports of working groups and other activities of the UN ACC Sub-committee on Nutrition (SCN) and its Advisory Group on Nutrition. The SCN itself is a focal point for coordinating activities of FAO, WHO, UNICEF, the UNU, UNESCO, the World Bank, the World Food Programme, the World Food Council, the United Nations Environment Programme, and other bodies of the United Nations system that have an interest in food and nutrition.
Submissions. Unsolicited manuscripts of articles of the type published in this and previous issues may be sent to the editor at the Boston office address given above. They must be typed, double-spaced, with complete references and must include original copy for any figures used (see the “Note for contributors” in the back of this issue).
Any disciplinary or conceptual approach relevant to problems of world hunger and malnutrition is welcome, and controversy over some of the articles is anticipated. Letters to the editor are encouraged and will be printed if judged to have an adequate basis and to be of sufficient general interest.
Peer review. The Bulletin is a peer-reviewed journal. Every article submitted first receives editorial review. If it is consistent with the editorial policy and is not obviously deficient in some way, it is sent to two or sometimes three experienced and knowledgeable reviewers. Occasionally a paper may be returned to the authors by the editor with suggestions for improvement before it is submitted to the reviewers.
If two reviewers agree that the paper should be published in the Bulletin, it is accepted and either sent immediately for copy-editing or returned to the authors for consideration of suggestions from the reviewers and the editor. If both reviewers agree that the paper should not be accepted, the editor writes a personal letter to the authors explaining the reason and enclosing the comments of the reviewers anonymously. If the reviewers do not agree with each other, either the paper is sent to a third reviewer or a decision is taken by the editor. In these cases, the authors are usually given a chance to respond to the reviewers’ comments.
Disclaimer. It is expressly understood that articles published in the Bulletin do not necessarily represent the views of the United Nations University, the UN ACC Sub-committee on Nutrition, or any United Nations organization. The views expressed and the accuracy of the information on which they are based are the responsibility of the authors. Some articles in the Bulletin are reports of various international committees and working groups and do represent the consensus of the individuals involved; whether or not they also represent the opinions or policies of the sponsoring organizations is expressly stated.
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The United Nations University (UNU) is an organ of the United Nations established by the General Assembly in 1972 to be an international community of scholars engaged in research, advanced training, and the dissemination of knowledge related to the pressing global problems of human survival, development, and welfare. Its activities focus mainly on peace and conflict resolution, development in a changing world, and science and technology in relation to human welfare. The University operates through a worldwide network of research and postgraduate training centres, with its planning and coordinating headquarters in Tokyo. The United Nations University Press, the publishing division
of the UNU, publishes scholarly books and periodicals in the social sciences,
humanities, and pure and applied natural sciences related to the
University’s research. |
Editor: Dr. Nevin S. Scrimshaw
Assistant Editor: Ms. Edwina B. Murray
Manuscripts editor: Mr. Jonathan Harrington
Senior Associate Editor - Clinical and Human Nutrition:
Dr. Cutberto Garza, Director and Professor, Division of Nutritional Sciences, Cornell University, Ithaca, N.Y., USA Senior Associate Editor - Food Science and Technology:
Dr. Ricardo Bressani, Instituto de Investigaciones, Universidad del Valle de Guatemala, Guatemala City, Guatemala
Associate Editors:
Dr. Abraham Besrat, Senior Academic Officer, United Nations University, Tokyo, Japan
Dr. Hernán Delgado, Director, Institute of Nutrition of Central America and Panama (INCAP), Guatemala City, Guatemala
Dr. Joseph Hautvast, Secretary General, IUNS, Department of Human Nutrition, Agricultural University, Wageningen, Netherlands
Dr. Peter Pellett, Professor, Department of Food Science and Nutrition, University of Massachusetts, Amherst, Mass., USA
Dr. Zewdie Wolde Gebriel, Director, Ethiopian Nutrition Institute, Addis Ababa, Ethiopia
Dr. Aree Valyasevi, Professor and Institute Consultant, Mahidol University, Bangkok, Thailand
Food and Nutrition Bulletin, vol. 18, no. 4
© The United Nations University, 1997
United Nations University Press
The United Nations University
53-70 Jingumae 5-chome, Shibuya-ku, Tokyo 150, Japan
Tel.: (03) 3499-2811 Fax: (03) 3406-7345
E-mail: mbox@hq.unu.edu
WHFNB-72/UNUP-972
ISSN 0379-5721
Abstract
Introduction
Materials and methods
Results
Discussion
ReferencesStreet food: An important source of energy for the urban worker
Abstract
Introduction
Materials and methods
Results
Discussion
Acknowledgements
ReferencesPositive and negative deviance in growth of urban slum children in Bombay
Abstract
Introduction
Materials and methodsParental and household characteristics
Mothers’ child-care “wisdom” knowledge, attitudes, and behaviour
Child characteristicsChild characteristics
Parental and household characteristics
Mothers’ child-care “wisdom” knowledge, attitudes, and behaviourHome gardening for combating vitamin A deficiency in rural India
Editorial comment
Abstract
Introduction
Materials and methodsAreas
Baseline survey
Programme
Input
Nutrition education
Monitoring
Evaluation
Statistical analysis
Optimal consumer subsidies and income transfers for minimum nutritional requirements: A basic model
Abstract
Introduction
Income transfers
Subsidies
Subsidies combined with income transfers
Summary and conclusions
References
AnnexPart 1. General
Part 2. Income transfers
Part 3. Subsidies
Part 4. A combined strategyAbstract
Introduction
A conceptual framework for choosing the focal points for capacity-strengthening in food and nutrition policy analysis
Food security and nutrition monitoring as a method of multidisciplinary capacity-strengthening
Multidisciplinary capacity-strengthening for food and nutrition policy analysis
Lessons for capacity-strengthening in food and nutrition policy analysis
Conclusions
Acknowledgements
References
Fermented foods and cottage industries in Nigeria
Abstract
Introduction
Fermented foods of Nigeria
Development of fermented foods in NigeriaRaw material development
Starter development
Development of fermentation processes
Nutritional enhancement of fermented foodsAbstract
Introduction
Materials and methodsProximate composition
Digestibility and energy
Anti-nutrientsStability of iodine in iodized salt used for correction of iodine-deficiency disorders
Iodization level
Stability of iodine
Packaging materials
ObjectivesMaterials
Sample treatment
Packaging materials
Storage conditions
Analytical methods