title: Contribution of a novel high-density micronutrient condiment (HDMC) to nutrient adequacy of home-prepared Guatemalan dishes.
abstract: BACKGROUND
  The diet of low-income Guatemalan populations is mostly plant-based, deficient in some vitamins and minerals, and rich in antinutritional compounds that reduce the bioavailability of several micronutrients. Objective. To describe the manner in which low-income Guatemalan women in rural and urban settings would prepare dishes for main meals using a high-density multimicronutrient condiment (HDMC) and to compare the nutrient density and contribution to the recommended dietary allowance (RDA) of the dishes with and without added HDMC.
  
  
  METHODS
  A sample of 30 women, 15 each from rural and urban households, were enrolled. The women were given 20 g of the HDMC and asked to prepare a dish at home, serve it to their families at a time of their own choosing, record the recipe and the amount of condiment added, and report these facts to an interviewer on the following day. The nutrient content of each dish was calculated from food-composition table values for raw, whole ingredients and the package label values for the HDMC.
  
  
  RESULTS
  For all dishes combined, the HDMC provided on average 78% of the total vitamins. The proportion of the total vitamins provided by the HDMC varied greatly among different dishes. Typically a single serving of a dish without added HDMC provided less than half of the RDA (vitamin B12 and folate) for children and adult women. The midday meal is the most important meal of the day and should provide at least half of the RDA of all essential nutrients. With the HDMC added, the dishes on average provided 2 to 10 times the RDA for nutrients such as vitamins B6 and C and niacin in the reference children, and just satisfied the RDA intake for corresponding nutrients in adult women.
  
  
  CONCLUSIONS
  The proportion of the RDAs of micronutrients provided by this novel, micronutrient-rich condiment varies over a wide range, depending on idiosyncrasies of recipe ingredients, amounts of condiment added, individuals served, and age- and physiology-dependent requirements. HDMCs could provide an efficient way to deliver essential micronutrients to vulnerable populations.
authors.affiliation: Center for Studies of Sensory Impairment, Aging and Metabolism, Guatemala City, Guatemala.
authors.forename: Mónica
authors.initials: M
authors.lastname: Orozco
authors.forename: Noel W
authors.initials: NW
authors.lastname: Solomons
authors.forename: André
authors.initials: A
authors.lastname: Briend
mesh_terms: D000293:Adolescent; D000328:Adult; D000367:Age Factors; D001682:Biological Availability; D002648:Child; D002675:Child, Preschool; D003296:Cooking / Q000379:methods*; D005260:Female; D005504:Food Analysis; D005527:Food, Fortified; D006166:Guatemala; D006801:Humans; D007223:Infant; D008297:Male; D018977:Micronutrients / Q000008:administration & dosage* / Q000493:pharmacokinetics; D008875:Middle Aged; D018673:Nutrition Policy; D009751:Nutritional Requirements; D012424:Rural Population; D014505:Urban Population
chemical_list: D018977:Micronutrients