Mozambican Food Pyramid

Abstract

Ernesto Francisco Maborre Fotinho

Introduction: In order to support nutritionists and other food and nutrition education actors in Mozambique in improving the approaches of intervention messages to fight for chronic malnutrition and other nutritional related diseases that plague the country, this work brings the adaptation of the American food pyramid published in 1993 to the local reality.

Methods: The pyramid was built with the foods distributed in eight groups (Basic Foods, fruits, vegetables, legumes, milk, meats, fats and sugars) and in 5 levels. Each level was presented in minimum and medium portions to be consumed according to the established standard diets. The portions and the food equivalents tables were defined according to the caloric contribution of each food group using an automated spreadsheet of Microsoft Excel, version 19, and based on the principle of linear programming. The pyramid was based on two standard diets (1693 kcal and 2300 kcal) with four meals for both.

Results: The percentage distribution of macronutrients in both diets is within the recommended range: Carbohydrates (45 to 65%), lipids (20 to 35%) and proteins (10 to 35%). Special attention was given to the milk group by calculating the bioavailable calcium values.

Discussion: Factors such as food availability, dietary reference intake, and eating habits of the local population were elements of adaptation to the local context.

Conclusion: Further studies are needed to validate and implement the instrument so that it becomes an effective and practical tool.

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