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Dear All MAAN members, 

 Greeting from Alex . 

I thing many of us aware about the value of this platform. 

Please prepare your self to fill the capacity development program form to compete each other we will post by end of the next week 

wish all the best

Alex 

Dear MAAN members

I am rejistered on the platform,Ihope i wil get something knowhow regarding nutrition related issus.

Sinsarly yours

Hirut Gebremariam

from Ambassel,robit

Health Extantion worker

I.m organic vegetable producer. please share about ur experience about organic farm

akalu

Dear all Ethiopian  members

I have  hot greeting.

I am sorry  still I have put my idea in the previous plat form .you look over there

hot regard

Dear MAAN Members

i am quite late to Participate Now I am here.

burtkan

Dear MAAN Members

i am quite late to participate now i am here.

Why fruits?

Fruits are nature’s wonderful gift to the mankind; indeed, they are life-enhancing medicines packed with vitamins, minerals, anti-oxidants and many phyto-nutrients (Plant derived micronutrients). They are an absolute feast to our sight, not just because of their color and flavor but for their unique nutrition-profile that help human body free from diseases and keep it healthy!

                                                        Cabbage

           - Cabbage is any several forms of vegetable of the mustard family having a globose head consisting of a short item

              and tightly overlapping green to purplish leaves.

           - The head of leaves of this plant, eaten cooked or raw.

           - It is cool seaton leafy vegetable belongs to the '' Brassica '' family.

           - It is one of the widely cultivated crops around the world.

                                                      Health benefit of cabbage

• Fresh light green leafy cabbage is incredibly nutritious, but very law in fat and calories 100g of leaves gives of provides just 25 calories.
• The vegetable is store house of phyto-chemicals. These compounds are power full antioxidant and know to help protect against breast,                 colon and prostate cancers and help reduce LDL or 'bad cholesterol' level in blood.
• It is also rich in essential vitamins such as pantothenic acid ( vitamin B-5), pyridoxine ( vitamin B-6) and thiamin ( vitamin B-1) these
  

    vitamins are essential in the sense that our body requires them from external source of replenish.

•   Cabbage is very good sources of vitamin K.
  
  

                    Hana Dibaba

                        Holeta

 Dear MAAN members hope this message finds you fine, today I would like to share on the effect of noncommunicable disease on sustainable development

Have you heard about non communicable disease (NCDs)?

Non-communicable diseases act as key barriers to poverty alleviation and sustainable development

The data presented in global status report on NCDs demonstrate that NCDs affect all countries and that the burden of death and disease is heavily concentrated in low- and middle-income countries. Loss of productivity due to premature deaths, and the individual and national costs of addressing NCDs, acts as important barriers to poverty reduction and sustainable development. Progress in attaining the NCD targets is therefore vital for attaining the sustainable development goals.

source:-GLOBAL STATUS REPORT on non-communicable diseases 2014

There are four common NCDs in the world i.e cardiovascular diseases including hypertension, cancer, and diabetes and chronic respiratory diseases. Previously it was known as a disease of wealthy family and developed country, now a days it is a diseases of low and middle income country and people of low socioeconomic status. Ethiopia is one of developing country and affected by double burden of communicable and non communicable disease.

These diseases are easily prevented through life style modification and taking self responsibility including taking adequate and balanced diet from organic nutrients

Dear MAAN members this is tips for you

Mechanism for poverty transmission throughout the life course

Poverty is biologically transmitted across generations through  maternal malnutrition

– Maternal underweight particularly during pregnancy is key risk factor in low birth weight

 Dear MANN members I would like to share about the effect of maternal nutrition and fetal development from different literatures

Maternal Nutrition and Fetal Development

Nutrition is the major intrauterine environmental factor that alters expression of the fetal genome and may have lifelong consequences. This phenomenon, termed “fetal programming,” has led to the recent theory of fetal origins of adult disease.” Namely, alterations in fetal nutrition and endocrine status may result in developmental adaptations that permanently change the structure, physiology, and metabolism of the offspring, thereby predisposing individuals to metabolic, endocrine, and cardiovascular diseases in adult life. Studies show that both maternal under nutrition and over nutrition reduce placental fetal blood flows and stunt fetal growth. Impaired placental syntheses of nitric oxide (a major vasodilator and angiogenesis factor) and polyamines (key regulators of DNA and protein synthesis) may provide a unified explanation for intrauterine growth retardation in response to the 2 extremes of nutritional problems with the same pregnancy outcome. There is growing evidence that maternal nutritional status can alter the epigenetic state (stable alterations of gene expression through DNA methylation and histone modifications) of the fetal genome. This may provide a molecular mechanism for the impact of maternal nutrition on both fetal programming and genomic imprinting. Promoting optimal nutrition will not only ensure optimal fetal development, but will also reduce the risk of chronic diseases in adults.

Source:- J. Nutr. 134: 2169–2172, 2004.

Poor fetal and infant growth increase susceptibility to metabolic syndrome later in life

• Metabolic disorder will occur due to developmental plasticity
• A review article suggests that the origins of obesity and metabolic dysfunction can be traced back to intrauterine life and supports an important role for maternal nutrition prior to and during gestation in fetal programming.

                                Source: Journal of nutrition and metabolism 2012

N.B. We are the food what we eat in the first two years of life!

What do you learn from this picture?

Hormonal imbalance, metabolic disorders, and diseases in adult animals and humans with prior experience of intrauterine growth restriction includes

Hormonal imbalance

      Increased plasma levels of glucocorticoids and rennin; decreased plasma levels of insulin, growth hormone, insulin-like growth factor-I, and thyroid hormones

Metabolic disorders

        Insulin resistance,-cell dysfunction, dyslipidemia, glucose intolerance, impaired energy homeostasis, obesity, type-II diabetes, oxidative stress, mitochondrial dysfunction, and aging

Organ dysfunction and abnormal development

      Testes, ovaries, brain, heart, skeletal muscle, liver, thymus, small intestine, follicles, and mammary gland

 Cardiovascular disorders

      Coronary heart disease, hypertension, stroke, atherosclerosis

Source:- J. Nutr. 134: 2169–2172, 2004.

Dear  Zeni  you  are  also quite right it is very important and thank you for your critical comment.

I have tried  before and  will try to disseminate to the community in different ways with the maximum effort. For the future I will promise to work with you and other MAAN members  not only to disseminate but also to change to practice through education and research.

Hi@Yeshimebet Ali

It is great to promise to work for the community,makes inspired all those proactive people ready to act on nutrition sensitive interventions!!!

The overwhelming volume of data generated by food and nutrition researchers coupled with sometimes contradictory findings, the seeming flip-flops in recommendations, and the flood of misinformation in diet books and the media can deprive the expectant community not to puzzle over( to spend time thinking about and trying to understand things that seem confusing or complicated that is a barrier to reason clearly or act sensibly).Luckily there are now enough solid strands of evidence from reliable sources to weave simple but compelling recommendations about nutrition.Consequently, this is the responsibility of us to make the community the owner of reliable information as part of human right(Access to information is a basic human right).

Withe regards

Dear all MAAN members, hope this message finds you fine.Let me share you the value of our locally available organic food for our health and to fulfill our caloric requirement.

All of us must like and practice to feed our cultural food based on our daily requirement than processed food

Average Daily Energy Requirements in Calories (Source: WHO, 1993)

population group                          kilo-calorie/day  

Men Average Active                             2430

Women Average active                         2170

Pregnant                                             2460

Lactating                                             2570

Children 6–11 months old                        730

1–3 years old                                      1250

2–5 years old                                       1500

5–10 years old                                     1800

having these in mind the energy and nutrient content of our locally available food is listed below

Common Ethiopian meals, each providing 700 – 850 kilo calories

source: Ethiopian guide to clinical nutrition care for children and adult 2010 for further reading on other nutrient content of our food pls refer Ethiopian food composition table and have a nice reading.

regards

Hi Dear All MAAN Members, How are you doing?

Some of us, especially new members have some what a clarity problem on the following issues. So I want to share brief understanding ideas about Organic Agriculture.

@ Definition of Organic Agriculture,

@ Information about Consumption and Prices of Organic Commodities,

@ Economic Help for Conversion into Organic Agriculture,

@ Information on Organic Agriculture Methods and Management Systems,

@ Can Organic Farmers Produce enough Food For Everybody?

@ Environmental benefits of organic agriculture

@ Why is Organic Food More Expensive than Conventional Food?

@ Does The Consumption of Organic Food increase Exposure to Biological Contaminants?

@ What is Behind an Organic Label?

@ What are Certified Organic Products?

• We all are working  and play our critical role in Ethiopia Nutrition  is to achieve vision 2025  to transform  the country into a globally competitive and prosperous nation with a high quality of life. 

Dear Alex  we all together are committed to fight poverty through organic agriculture and education

Dear Mebratu  Melaku you are doing well and thank you for your information and reference on human nutrition

Dear MAAN members

We have hidden potential in our mind and we should get and use it. Last time we have got enough catalyst which is helping to bombard our hidden potential. So I would like to thank ISD!!  What is your opinion? Just say something please.

 Dear  All MAAN members these are some tips while we are eating out side home

Tips for healthy eating away from home

With today’s hectic lifestyles, most of us end up eating out at least once a week. That could mean grabbing a sandwich from the supermarket deli counter for lunch, ordering take-out for dinner, or splurging on a special meal at a favorite restaurant.

Meals away from home make it harder to control ingredients, calories, and portions.  The following tips can help you enjoy eating out without abandoning your efforts to eat well.

Ask how the food is prepared. Before you order, ask about ingredients and how the menu selections are prepared. Try to choose dishes made with whole grains, healthy oils, vegetables, and lean proteins. Meat that has been broiled, poached, baked, or grilled is a more health-conscious option than fried foods or dishes prepared with heavy sauces.

Look for less. Your eyes are the perfect instrument for sizing up portion sizes. Use your estimating techniques to size up the food on your plate.

1 thumb tip = 1 teaspoon of peanut butter, butter, or sugar

1 finger = 1 oz. of cheese

1 fist = 1 cup cereal, pasta, or vegetables

1 handful = 1 oz. of nuts or pretzels

1 palm = 3 oz. of meat, fish, or poultry

Plan on eating half your meal and take the rest home to enjoy for lunch or dinner the next day.

Order an extra side of veggies. Non-starchy vegetables, such as green beans, broccoli, asparagus, or summer squash, will help you fill up with low-calorie choices.

Think ahead. Learn important nutrition information ahead of time. Most fast-food chains provide calories, sodium, and fat content for their menu items. Check out www.calorieking.com for a listing of over 50,000 foods, including many restaurant items. 

For more information on the essentials for a healthy diet and managing Type 2 Diabetes, purchase Healthy Eating for Type 2 Diabetes by Harvard Medical School.

Dear MAAN members, hope you all are fine

Harvard Health Letter

Coffee: Love it or leave it?

A few cups may be good for you; too many may be harmful. What's a java lover to do?

Coffee comes from the seeds (or beans) of cherries that grow on the coffee tree. Is part of many people's daily routine, whether it's the morning pick-me-up or the evening complement to a satisfying dinner.

Benefits: new evidence continues to associate coffee with health benefits, such as a reduced risk of an early death,  The little beans aren't just tasty; they have small amounts of magnesium, potassium, and niacin. They contain caffeine, which can reduce fatigue and improve alertness and concentration. Best of all, they are loaded with potent compounds such as chlorogenic acid and polyphenols, which have antioxidant properties that help prevent damage to your cells.

Dr. Rimm and his colleagues believe the combination of these compounds may delay the absorption of blood sugar, help cells draw sugar from the blood, increase metabolic rate, and help blood vessels contract and relax. Those actions, they suspect, account for why coffee is associated with lower blood pressure, slower rate of weight gain with age, and reduced risks for developing type 2 diabetes or dying from cardiovascular disease or neurological diseases. "Where we clearly see the greatest benefit is in the realm of diabetes and obesity," says Dr. Rimm.

The risks

Dr. Rimm says health benefits are associated with an intake of one to five cups of coffee per day, and for many health conditions, it doesn't matter much if the coffee has caffeine or not. However, in some people, too much caffeine—more than 300 milligrams per day—may lead to insomnia, nervousness, heart palpitations, and the jitters. Caffeine taken in after noontime is particularly likely to interfere with sleep. "If you're drinking coffee and getting less sleep every night, you may be putting yourself at risk for developing other chronic conditions over the long term. Too much caffeine may also raise blood pressure. The negative effects of caffeine go away when you stop consuming it.

Coffee's other risks are oily substances called diterpenes, such as cafestol and kahweol. They make it into your cup if you don't use a coffee filter. "Five to eight cups a day of unfiltered coffee may actually raise your 'bad' LDL cholesterol," says Dr. Rimm. If you must drink unfiltered coffee, Dr. Rimm recommends keeping an eye on your LDL cholesterol levels, in case they start to rise.

What you should do

The biggest risks of coffee come from what you may add to it: cream, sugar, or sugary syrup. These add saturated fat and empty calories to your diet, boost your blood sugar, and promote weight gain. So be careful about what you put into your cup.

Finally, keep your coffee habit in check: stick to no more than five cups per day to keep your coffee intake at a safe level. And if coffee isn't already part of your daily routine, don't worry about starting a love affair with the drink; there are plenty of other ways to stay healthy.

We all make a change for sustainable development through organic agriculture

Why Organic Gardening?

We believe that the best option to protect our food supplies, environment, health and wellbeing is to use organic growing methods. These harness the natural cycles and processes that promote plant growth. Your garden is your own little patch of the world to look after. Most gardens are quite small, but there are 15 million of them in the UK. Imagine the improvement to the environment if all of these gardens were cared for organically, and how much better it would be for our families, plants and wildlife.

Organic growing doesn’t just mean throwing away the chemical weed killers and pesticide sprays. It is more exciting, challenging and satisfying. It is using natural ways to promote a healthy, productive and sustainable growing environment. It involves feeding the soil, encouraging wildlife, and getting creative with nature’s pest and disease controls. It’s not expensive, it’s practical – and it’s good for plants, people and communities.
You don’t need a large space to grow organically, and it doesn’t have to be untidy! If you don’t have a garden or an allotment, then a window box or pots on your balcony or patio can in their own way be as productive. And if you mix your planting you can enhance your fruit and vegetables with beautiful flowers, enjoy the wildlife and have a succession of fresh produce.

The Organic Gardening Catalogue is a trusted source of seeds and supplies, helping to fund Garden Organic, the national charity promoting and researching sustainable and organic food production. We are grateful for your support when you purchase from it.

Enjoy your own home grown mushrooms. These strains have been bred by mycologist Ann Miller to be suited for growing in UK conditions. Fresh spawn is sent direct to you from Ann’s own production unit.

All packs and kits come with full instructions. 

Dowel packs contain 100 wooden dowels impregnated with mushroom spawn, enough for 6 logs, 50cm long and 10-15cm diameter. You will need to supply your own logs, ideally recently cut with the bark still attached to the core of wood. Drill holes, insert dowels and seal with the wax supplied. The logs can be expected to fruit for up to four years.

Dear Hanyea,

It is a nice information. Keep it up!

The issue of organic gardening is not related to small garden or finance or seed or effort, it is related to attitude! So we all should work more on awareness raising.

Have a lovely day!

Endale

Lemi Gari

   dear all maan members  how was holiday                                                                                                                                                                            we   have hidden potential in our mind and we should get and use it. Last time we have got enough catalyst which is helping to bombard our hidden potential.   What is your opinion? Just say something please.

   dear all maan members                                                                                                                                                                                                                 fruit  are nature’s wonderful gift to the mankind; indeed, they are life-enhancing medicines packed with vitamins, minerals, anti-oxidants and many nutrients (Plant derived micro nutrients). They are an absolute feast to our sight, not just because of their color and flavor but for their unique nutrition-profile that help human body free from diseases and keep it healthy!

Dear maan members I would like to share about the nutrition  sensitive  to agricultural and same discussion  question  bellow

• Dear All I want to share these idea bellows

          How agriculture importance for nutrition   in order to diversify  agricultural production .

• The four point below was show importance of the agriculture for the nutrition and nutrition investment in addition to Nutrition and agriculture  linkage .

 1.Why is Agriculture important for Nutrition?:

—  It is best placed to affect diversified nutritious food production and consumption.

—  It has direct influence and contact with the majority of undernourished rural community

—  A large %age of  Ethiopian rural women are working in formal and informal agriculture sector.

—  Some agriculture interventions could cause chance nutritional harm (reducing mothers available time for child care time)

2.Why is Nutrition important for Agriculture?:

—  Nutrition investments improve human capital( decreasing use for treatment des and infection) and have a positive impact on agriculture (anemia reduces productivity by 17% , malnutrition reduce lifetime earning by 10%)

—  Nutrition knowledge may  have an added motivation to transition a diversified production

—  Adapting a nutrition lens is likely to improve women’s participation and empowerment

3.Agriculture-Nutrition Linkage pathway

—  Linking Agricultural intervention to Nutritional outcomes is essential to facilitate development

—  agricultural program aimed at production maximization and food security are prerequisites for nutrition security.

—   The point of debate is that production maximization and ensuring food security do not guaranteed nutrition security.

4.Pathway,lane Linking Agriculture to Nutrition

—  Increasing overall macroeconomic growth

—  Increasing   access to food by higher production and decreasing  food prices

—  Increasing  household income through the sale of agriculture products

—  Increasing nutrient  dense food products for household consumption

—  Empowering women through targeted  agriculture interventions.

Question

        How  to design  Nutrition sensitive Agri-interventions  in order to get diversify  food??

 ቡና
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በርካቶች "ቡና መጠጣት እንዲህ ያደርጋል፤ እንዲያ ያደርጋል" ሲሉ ይደመጣሉ።
የሳይንሱ ዓለምም በጥናት የደረሰባቸውን የቡና ጥቅሞች እንዲህ አስቀምጧቸዋል፤
1. የሰው ልጅ ፀጉር እድገትን ይጨምራል።
2. የአልዛይመር በሽታ ስጋትን ይቀንሳል።
3. በቆዳ እና ጡት ካንሰር የመያዝ ዕድላችንን ይቀንሳል።
4. ብጉርን በመከላከል የቆዳ ጤንነትን ይጨምራል።
5. የስኳር በሽታን በ50 % ይቀንሳል።
6. የፋይበር አወሳሰዳችንን ይጨምራል።
7. ሲርሆሲስ የተባለ የጉበት በሽታን ይከላከላል።
8. ድብርትን/ የሚደብት ስሜትን/ ይቀንሳል።
9. ኢንፍላሜሽንን ይቀንሳል።
10. በፓርኪንሰንስ በሽታ የመያዝ ዕድላችንን ይቀንሳል።
Teferi Mekonnen 

6 GROUPS OF NUTRIENTS:

• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals
• Water

Carbohydrates: are the starches     and sugars present in food.

They are classified as either simple or complex.

  Complex carbohydrates are     starches. Examples include:

• whole grains
• seeds
• legumes

      - Fiber is an indigestible complex carbohydrate that helps move waste through the digestive system.

    Proteins are classified into two groups: complete and incomplete.

• Complete proteins contain  amounts of all nine essential amino acids.

                   SOURCES INCLUDE:

          *Fish, meat, poultry, eggs, milk, cheese, yogurt, and many soybean products.

• Incomplete proteins lack one or more essential amino acids.

                   SOURCES INCLUDE:

          *Beans, peas, nuts, and whole grains.

• Proteins have many functions:

      - Help make new cells.

      -Help make and repair    tissues.

      - Help make enzymes, hormones, and antibodies.

      - Provide energy.

•   Fats are a type of lipid, a fatty substance that do not dissolve in water.
• The building blocks of fats are called fatty acids
• Fatty Acids are classified as two types
• Saturated:

–      Animal fats and tropical oils

–      High intake is associated with an increased risk of heart disease

• Unsaturated:

–      Vegetable fats

–      Associated with a reduced risk of heart disease

• Fatty acids that the body needs, but is unable to make are called essential fatty acids
• Transport vitamins A, D, E, and K
• Sources of linoleic acid- essential fatty acid that is needed for growth and healthy skin
• High intake of saturated fats is linked to increased cholesterol production
• Excess cholesterol can lead to an increased risk of heart disease

Vitamins are compounds that help regulate many vital body processes that include:

1. Digestion     2. Absorption      3. Metabolism   4. Circulation
1. Water-soluble vitamins dissolve in water and pass easily into the blood during digestion. The body does not store these so they need to be replenished regularly. Includes vitamins C, B1 ,B2, Niacin, B6, Folic acid, and B12.
2. Fat-soluble vitamins are absorbed, stored, and transported in fat. Your body stores these vitamins in your fatty tissue, liver, and kidneys. Excess buildup can be toxic.These include vitamins A, D, E, and K.
2. Minerals are substances that the body cannot manufacture but are needed for forming healthy bones and teeth and regulating many vital body processes.
3. Important minerals include:
4.           -Calcium  -Phosphorus   –Magnesium   -Iron

Water helps to maintain many bodily functions.

• Lubricates your joints and mucous membranes.            

-  Enables you to swallow and digest foods.

-          Absorb other nutrients, and eliminate wastes.

-  Perspiration helps maintain normal body temperature.

• Water makes up around 65% of the body.
• It’s important to drink at least 8 cups of water a day to maintain health.

Hi all of you!!