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Optimal and Thrifty Sustainable Food Baskets of Iran-2023
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M Pourghaderi   , F Mohammadi-Nasrabadi *  , M Abdollahi * , A Houshiar -Rad * , M.R Khoshfetrat , F Esfarjani , D Ghodsi , M Ajami , R Sobhani , A Milani Bonab , M Esmaeili , N Omidvar , L Azadbakht , Y Mehrabi , M Karandish , M.R Vafa , H Pouraram , M Hosseini , F Sadeghi-Ghotbabadi , R Jafarvand , A Esmaeilzadeh , H Farshidi |
| , f.mohammadinasrabadi@sbmu.ac.ir |
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Abstract: (161 Views) |
Background and Objectives: The optimal food basket is a scientific and powerful tool for developing food and nutrition policies, executive planning and assessment of programs to ensure food security and maintain the nutritional health of the community. This cross-sectional study was carried out with the aim of a) revising the optimal food basket of Iranians-2013 based on the principles of sustainable food and nutrition systems as a guide for policy making in the field of food and nutrition; and b) compiling a thrifty optimal food basket of Iran-2023 as a necessary tool in welfare and social support studies and planning.
Materials & Methods: After collecting opinions of experts and stakeholders from various fields, data of the reports on the comprehensive study of the food consumption patterns and the nutritional status of the Iranian households and individuals, 2017–2018, and information of the statistics center (quantity of consumption of food groups by people, quantitative share of food items, average and price range of food groups, necessary quantities of energy, macronutrients and micronutrients) as well as the Iranian food composition table were used as inputs of the model. Energy, protein and nutrients were defined for age and sex groups based on the latest WHO/FAO references as 100% of the energy needs in the optimal food basket, at least 95% of the energy requirements and 80% of the key nutrients (vitamin B2, vitamin A, Fe and Ca) for the thrifty food basket were covered. Considerations of national and international dietary guidelines promoting health and preventing diseases included fats, 15–30%; carbohydrates, 55–75%; proteins, 10–15%; saturated fatty acid, less than 10%; simple sugars, less than 10% energy; and total vegetables and fruits, more than 400 g. Solver was used as a Microsoft Excel add-in program to optimize the optimal and thrifty food basket values. To apply sustainability considerations, two environmental indicators of water and carbon footprint were calculated for the baskets.
Results: The recommended per capita quantities of food in grams per day for the optimum food basket of Iran-1402 included bread, 290; rice, 70; pasta, 25; legumes and nuts, 30; potatoes, 70; vegetables and fruits, 200; red meat, 30; white meat (chicken and fish), 60; eggs, 40; dairies, 300; vegetable oils, 35; and sugar, 30. In the key micronutrients, riboflavin and vitamin A were provided more than the necessary quantity and iron and calcium in a range of 80–85% of the requirement. The optimal food basket designed-2023 included 5% less water footprint and 2% less carbon footprint than that the optimal food basket did for 2013. Mild increases in the environmental sustainability of the optimal food basket-2023 was majorly due to decreases in the share of meats, fruits and rice and increases in the share of legumes, compared to the food basket-2013. Increasing the quantity of dairy products is one of the reasons that weaken the environmental sustainability of the novel optimal food basket.
Conclusion: Availability of sufficient appropriate nutrition is a human right and a prerequisite for comprehensive sustainable development. Optimum and thrifty food baskets include a big step towards a healthier and more prosperous future for everyone. It is necessary to design and implement food and nutrition policies at macro-levels and continuously assessment and monitoring of their effects on the households and individuals. |
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| Keywords: Optimal food basket, Thrifty food basket, Sustainable diet, Iran |
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Full-Text [PDF 1422 kb]
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Article type: Research |
Subject:
nutrition
Received: 2024/01/3 | Accepted: 2024/03/29 | Published: 2024/04/16
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pourghaderi M, Mohammadi-Nasrabadi F, Abdollahi * M, Houshiar -Rad * A, Khoshfetrat M, Esfarjani F, et al et al et al . Optimal and Thrifty Sustainable Food Baskets of Iran-2023. Iranian J Nutr Sci Food Technol 2024; 19 (1) :1-16 URL: http://nsft.sbmu.ac.ir/article-1-3793-en.html
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