Jonathan Leung, Mohammed Habib, Saif Aziz, Ayushi Jain, Megan Li, Maham Malik, Simrat Dhillon

1. An investigation looking at the staple diets of various nations and how to deal with the worldwide problem of malnutrition Jonathan Leung, Mohammed Habib, Saif Aziz, Ayushi Jain, Megan Li, Maham Malik, Simrat Dhillon

2. PurposE 1. To research the roles of essential nutrients/vitamins in the human body 2. To investigate the nutritional composition of the staple diets of various nations 3. To use this information in relation to address the problem of malnutrition in less developed countries

3. The Nations

4. Nutrients Analysis of the staple diets of each nation will require some basic knowledge of nutrients and their roles in the human body • Protein • Carbohydrates • Vitamins • Fats • Minerals

5. Protein Role in Body • Vital for cell division, which is necessary for the growth and repair of your muscles, bones, skin, tendons, ligaments, hair, eyes and other tissues • Builds the enzymes and hormones that humans need for their metabolism (digestion, respiration etc.) • Creates antibodies needed to fight diseases and infections • If there is lack of carbohydrates or fats, protein is used for energy.

6. Description • Protein is built by many amino acids. Essential amino acids come from foods; nonessential amino acids are produced by your body. • Animal sources contain all essential amino acids (dairy products, meat etc.). • Legumes (e.g. beans, peas and peanuts) lack some essential amino acids. There must also be an intake of grains, seeds and nuts, and vegetables to get complete protein. • Only 10%-15% your total calories should come from proteins. High-protein diets can be dangerous for the body.

7. Carbohydrates Role in Body • Supply energy to the body (starch, sugars, dietary fibres are carbohydrates) • Adequate intake of carbohydrates help prevent body fat accumulation. • Starch and sugars provide readily accessible fuel for exercise or any physical activity. • Dietary fibre helps keep the bowel functioning properly.

8. Description • Carbohydrates contain glucose, which is absorbed into the bloodstream. Glucose is the only form of energy the brain can use. • High fibre carbohydrates are healthy. These can be found in breads, cereals, pasta, rice, barley and other grains, potatoes, dried peas, lentils, legumes, fruit and vegetables.  • These foods provide energy for many hours. They help to prevent obesity, type 2 diabetes, heart disease and stroke as opposed to low fibrecarbs (e.g. white bread). • 50%-55% of your total calories intake should come from carbohydrates.

9. Fats Role in Body • Fats provide energy the body needs. • Unsaturated fats (healthy fats) keep the cell membrane stay healthy and strong. Cells are important; they create hormones, use vitamins, etc. • Fats cushion organs and internal structures. They produce myelin, which insures nerve impulses are working properly. • Unsaturated fat is needed for metabolism.

10. Description • Unsaturated fats are healthy because they are liquid at room temperature, therefore, they can flow in the blood stream. Saturated fats are solid at room temperature, therefore, they clot arteries and contribute to high cholesterol. • Fats are made up of many fatty acids. Most are nonessential, meaning your body already produces them. Essential fats that need to be obtained through food are linoleic and linolenic. • Healthy fats are found in fish, nuts, and seeds. • 30%-40% of your total calories intake should come from fat.

11. Vitamins

15. Minerals

16. Addressing Internationalism This project is of an international nature: • Differences in culture and customs must be taken into account, as well as extraneous factors within a nation • The findings of this project can be used to combat the persistent problem of malnutrition in developing countries, a major international problem • Differences in culture and customs must be taken into account, as well as extraneous factors within a nation

17. Japan

18. Statistics Total population: 127,704,000 Life expectancy: 82.12 years Comparison to the world: 3rd Male: 78.8 years Female: 85.62 years (2009 est.) • Large consumer of soy products

19. Japan Pie graph showing the proportions of each food group in the average Japanese diet (Source: Food and Agriculture Organization of the United Nations)

20. Staple Foods Short-grain Rice Soybeans and Soy Products Fish and Fish Products Millet

21. Rice Short-grain rice: • Eaten with every meal • Low in fat, high in carbohydrates • Source of protein, potassium, Vitamins B and E

22. Fish • Japan has highest per capita fish consumption: 71 kg per person per year • High in protein • Nutritional quality similar to, if not higher than that in meat and milk • Fish protein contains a better combination of amino acids when compared to proteins found in cereals • A source of vitamins A, D and B • Contributes to human fatty acid requirements, which may help to reduce blood cholesterol

23. Millet • Japanese Barnyard Millet variety common in northeastern Japan, where soil and weather conditions prevent rice cultivation • Also a common staple food in developing countries (Many African Nations) • High in carbohydrates and a source of protein • Commonly used as bird-feed in North America

24. Soy Bean • Contains Carbohydrates, fats and protein to varying degrees • One of few common plant foods to contain ‘complete’ protein, providing all the essential amino acids in the concentrations needed for human health² • Proteins provided by soybeans are comparable to those from meat, milk and eggs³ • Great source of iron and calcium • Ingredient for many Japanese delicacies (edamame, miso soup, natto,)

25. Nigeria

26. Nigeria Pie graph showing the proportions of each food group in the average Nigerian diet (Source: Food and Agriculture Organization of the United Nations)

27. Statistics • Life Expectancy at Birth: 46.94 years • Total population: 146 229 090 • Males: 46.16 years • Females: 47.76 years Comparison to the world: 212/224 (13th from the bottom)

28. staple foods Cassava Yams Meats (Beef) Sorghum

29. Yams Calories from yams consist of mostly carbohydrates (95%) and has very little fats (1%) and protein (4%). One cup of cooked yams has 158 calories, which translates into 662 kJ of energy, of which 151 calories is from carbohydrates. Yams have 37 g of carbohydrates and 5 g of dietary fibre, which accounts for 12% and 21% of daily intake respectively. It has very little sugars – only 0.7 g, and has only 2.0 g of protein, accounting for 4% of daily recommended intake. Yams offer 0.2 g of fats, which is made of 0.1 g of polyunsaturated fat, 12.2 mg of omega-3 fatty acids, and 68.0 mg of omega-6 fatty acids. Yams offer five vitamins and minerals in significant doses. In reference to vitamins, yams give 16.5 mg of vitamin C (27% of daily value), 0.3 mg of vitamin B6 (16%), 911 mg of potassium (26%), 0.5 mg of manganese (25%), and 0.2 mg of copper (10%).

30. Cassava The caloric content of cassava consists of mostly carbohydrates (95%) and has very little fats (1%) and protein (4%). One cup of raw cassava has 330 calories, which translates into 1382 kJ of energy, of which 317 calories is from carbohydrates. Cassava have 78.4 g of carbohydrates and 3.7 g of dietary fibre, which accounts for 26% and 15% of daily intake respectively. It has little sugars – only 3.5 g, and has only 2.8 g of protein, accounting for 6% of daily recommended intake. Cassava offer 0.6 g of fats, which is made of 0.2 g of saturated fat, 0.2 g of monounsaturated fat, 0.1 g of polyunsaturated fat, 35.0 mg of omega-3 fatty acids, and 65.9 mg of omega-6 fatty acids. Cassava offer 7 vitamins and minerals in significant doses. In reference to vitamins, yams give 42.4 mg of vitamin C (71% of daily value), 0.2 mg of thiamin(12%), 55.6 mcg of folate(14%), 43.3 mg of magnesium (11%), 558 mg of potassium (16%), 0.2 mg of copper (10%), and 0.8 mg of manganese (40%).

31. Beef Beef consists of mostly fats(93%) and has little protein(7%) and no carbohydrates(0%). One hundred grams of beef has 680 calories, which translates into 2847 kJ of energy, of which 634 calories is from fats. Beef has no carbohydrates or dietary fibre. It has no sugars, but has 10.6 g of protein, accounting for 21% of daily recommended intake. Beef offer 70.3 g of fats, which is made of 28.5 g of saturated fat, 30.4 g of monounsaturated fat, 2.7 g of polyunsaturated fat, 1040 mg of omega-3 fatty acids, and 1620 mg of omega-6 fatty acids. Beef offer 2 vitamins and minerals in significant doses. In reference to vitamins, beef gives 0.9 mcg of vitamin B12 (15% of daily value) and 0.2 mg of thiamin(12%).