Professional Documents
Culture Documents
Co-Investigators:
June 2013
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This study was financed under the Research Grants Scheme (RGS) of the
National Food Policy Capacity Strengthening Programme (NFPCSP) Phase
II. The purpose of the RGS is to support studies that directly address the
policy research needs identified by the Food Planning and Monitoring Unit
of the Ministry of Food. The NFPCSP is being implemented by the Food and
Agriculture Organization of the United Nations (FAO) and the Food
Planning and Monitoring Unit (FPMU), Ministry of Food with the financial
support of EU and USAID.
The designation and presentation of material in this publication do not imply
the expression of any opinion whatsoever on the part of FAO nor of the
NFPCSP, Government of Bangladesh, EU or USAID and reflects the sole
opinions and views of the authors who are fully responsible for the contents,
findings and recommendations of this report.
Acknowledgements
It is with great pleasure that we acknowledge the Food and Agriculture Organization (FAO) of
the UN, Bangladesh for providing technical support to BIRDEM for conducting the study
Desirable Dietary Pattern for Bangladesh. This study is a fundamental step towards improving
the health and nutritional status of the population of Bangladesh. We are also grateful to the
authority of BIRDEM for the permission and support given to us to carry out this work.
We are expressing our indebtedness and gratitude to Dr. Lalita Bhattacharjee, Nutritionist and
Dr. Mohammad Abdul Mannan, National Food Utilization and Nutrition Advisor, NFPCSP,
FAO of the United Nations for their technical guidance and support given throughout the study
period thus leading to its fruitful completion.
We are also grateful to Dr. Ciro Fiorillo, CTA, NFPCSP, FAO of the United Nations for his kind
suggestions and overall supervision.
Our special thanks go to Dr. Nur Ahamed Khondaker, Research Grants Administrator of
NFPCSP, FAO of the United Nations for his assistance and cooperation on issues related to the
research management and logistics.
Special thanks are also due to Mr. Touhidul Islam, Deputy Project Director of Bangladesh
Bureau of Statistics (BBS) for his help from time to time on the HIES data management and to
Mr. SM Manzoor Ahmed Hanifi and Dr. Nurul Alam of ICDDRB for support on the statistical
tools.
We are also grateful to Ms. Jillian Waid of HKI for her help regarding Dietary Diversity Score
(DDS) calculation and for review of that section in the study.
We thank Kbd SM Emdadul Hoque, Deputy Director (Fruit and Vegetables), Food Crop Wing,
DAE, Khamarbari and Mr. SM Quamruzzaman, Project Director, Integrated Quality Horticulture
Development Project, DAE, Khamarbari, Dhaka for their support in adapting the crop calendar
and related materials.
We are also thankful to Prof. Ekhlasur Rahman, Director IPHN and Line Director NNS; Prof.
SM Keramat Ali of Daffodil University, Prof. Shaheen Ahmed, Former Principal, Home
Economics College, Prof. Khursheed Jahan, Prof. Moududur Rahman, Prof. SK Nazrul Islam,
Prof. Nazrul Islam Khan, Prof. Nazma Shaheen and Prof. ATA Rahim of INFS for their valuable
suggestions.
We would like to express our heartfelt thanks to all the household members who have spent
important time to give us information on the 24 hr dietary recall for the DDS calculation.
The working group that was set up for this research work also deserves special thanks for their
keen interest and contribution towards the study.
Quamrun Nahar
Senior Research Officer, BIRDEM
Principal Investigator, DDP
Table of Contents
Contents
Page No
Acronyms
viii
Executive Summary
xi
1. Introduction
1.1.Objectives and key research questions
1
1
2. Literature review
2.1
Dietary pattern
2.2
Nutrition situation
2.2.1. Energy deficiency
2.2.2. Obesity and chronic diseases
2.2.3. Micronutrient deficiency
2.2.3.1.Iron deficiency
2.2.3.2.Vitamin A deficiency
2.2.3.3.Iodine deficiency
2.2.3.4.Zinc deficiency
2.3
Energy requirements and reference body weight
2.4
Basal metabolic rate
2.5
Physical Activity Level (PAL)
Nutrient requirements
2.6
2.7
Health and food crop diversity
2.8
Dietary Diversity Score
3
3
4
5
6
6
6
8
8
9
9
11
11
12
16
16
3. Methodology
3.1. Energy requirements
3.2. Nutrient requirements
3.3. Food intake patterns in Bangladesh
3.4. Household dietary diversity score
3.5. Key food identification
3.6. Crop calendar
3.7. Compilation of Bangladeshi foods
3.8. Optimizing nutrition return
3.9. Menu planning
3.10. Serving size calculation
3.11. Food exchange lists
3.12. Key stakeholders
3.13. Dietary guidelines for Bangladesh
3.14. Analysis of datasets
20
20
21
21
21
22
22
22
22
22
23
23
23
23
23
24
24
31
35
ii
45
47
47
48
50
58
63
63
63
64
64
5. Bibliography
65
Appendices
A1: Physical Activity Level (PAL) calculations in different occupations in
Bangladeshi population
A2: List of occupations in different PAL group
A3: PAL values for different type works
A4: Physical Activity Level (PAL) value of different work for females
A5: BMR in male and females according to age and body weight (FAO, 2004)
A6: Rich source of Energy, Carbohydrate, Protein and Fat
A7: Rich sources of Thiamine, -carotene and Vitamin-C
A8: Rich sources of Calcium, Iron and Fiber
A9: Nutrient Return per 100 taka Spent
A10: Vegetable calendar for Bangladesh from January to June
A11: Vegetable calendar for Bangladesh from July to December
A12: Seasonal fruit calendar from January to June
A13: Seasonal fruit calendar from July to December
A14: Menu plan
A15: Scientific name of all the available Bangladeshi foods
A16: Selected photographs of DDP activity
73
82
83
85
86
87
89
91
94
103
104
105
106
107
131
139
iii
List of Tables
Page No
Table 2.1: Per capita/day intake of major food items (g) in Bangladeshi population
Table 2.2: Prevalence of anaemia among pregnant and non-pregnant rural women
10
13
16
19
Table 4.1: Energy Requirements of Boys and Girls (up to 17 yrs of age)
25
Table 4.2: Energy Requirements of male and females of urban and rural areas
26
27
30-59.9yrs of age
Table 4.4: Energy Requirements (kcal/day) of male and females of urban and rural
28
29
Table 4.6: Energy requirements for pregnant women and lactating mothers
30
Table 4.7: RDA for Macronutrients in different age groups for both male and females
31
32
33
34
35
Table 4.12: Mean per capita energy, protein, carbohydrate, fat and fiber intake of
Bangladeshi population (weighted value)
36
36
Table 4.14: Adult male equivalent (AME) consumption for household members
in different age groups according to HIES 2010 data
37
41
Table 4.16: Comparison of energy, cereal and rice intake, HIES 2005 and 2010
41
41
42
42
iv
43
43
Table 4.22: Diversity of Oil and visible Fat intake of Bangladeshi population
44
Table 4.23: Diversity of milk and dairy product intake of Bangladeshi population
44
44
45
48
Table 4.27: Current Intake and RNI of different Vitamins for adult Bangladeshi
Population
49
Table 4.28: Intake and RDA of Zinc and Iron for adult Bangladeshi Population
50
Table 4.29: List of key foods with nutrient contributions according to HIES 2010
55
56
58
59
60
61
62
List of figures
Page No
Figure 2.1: Trends of anaemia among infants and preschool children in Bangladesh
38
39
39
40
46
46
47
50
50
51
51
51
51
52
52
52
52
53
53
53
53
54
54
vi
Acronyms
AED
AI
Adequate Intake
AME
ANR
ATP III
BARC
BARI
BBS
BDHS
BDT
Bangladesh Taka
BIRDEM
BIRTAN
BMI
BMMS
BMR
BRRI
CBN
CED
DAM
DCI
DDS
DDP
DEI
DRI
DRV
DHS
EAR
FANTA
FAO
FCS
FCT
vii
FPMU
GOB
Government of Bangladesh
HIES
HKI
HDDS
HH
Household
HNPSP
ICDDR'B
ICMR
ID
Iron Deficiency
IDA
IDD
IDF
IDDS
IOM
Institute of Medicine
INFS
IPHN
LBW
LRNI
MDG
NIN
NIV
NPNL
PAL
PopER
PSU
RDA
RDI
RNI
SPSS
TDEE
TEE
UNICEF
UL
Upper Limit
viii
UNL
UNU
VAD
Vitamin A Deficiency
WDDS
WHO
WFP
ix
Executive Summary
Nutrition is a basic human need and prerequisite to a healthy life. A proper diet is essential from
the very early stages of life for proper growth, development and to remain active. Food
consumption, which to a large extent depends on production, access, distribution and
affordability, impacts on the health and nutritional status of the population.
Although Bangladesh has made considerable progress in increasing national level food
availability, the intake of energy and other essential nutrients is still below the requirements and
recommended dietary allowances. Diets are largely imbalanced with the staple food cereals
contributing around 70% of total energy intake (HIES, 2010). A desirable dietary pattern
therefore needs to be developed based on the current knowledge of nutritional requirements of
different age, sex and occupational groups, the countrys food and dietary habits and normative
guidelines for a healthy diet. Such recommendations for the desirable dietary pattern are used for
formulating dietary guidelines for individuals and groups and for planning national food and
agricultural strategies. National guidelines for translating the required energy and nutrients play
an important role in supporting long-term planning for balanced food intake, but these are not yet
available for Bangladesh. The present study is an attempt to develop a desirable dietary pattern
and diet plans for Bangladesh that will help to meet the both macro- and micro-nutrient
requirements at affordable costs.
Energy requirements for the Bangladeshi population were calculated using the FAO/WHO
recommendations. For this purpose, the physical activity levels (PAL) of all the occupations
were estimated. PAL values for specific work were adapted from the FAO classification (FAO,
1985; FAO, 2004). After estimating the PAL values, all the occupations were categorized
according to physical activity (sedentary, moderate and heavy work) PAL values that varied
between 1.4 and 1.69 were considered for the sedentary group, 1.70-1.99 were considered for
the moderate activity group and >2.0 were considered for the heavy worker group (FAO, 2004).
PAL values for all the occupations were analyzed to calculate the mean PAL values of sedentary,
moderate and heavy worker group which are estimated as : sedentary 1.5, moderate 1.88 and
heavy 2.46. Moderate and heavy worker groups in the hilly region were considered together
because the population doing moderate work are engaged in tasks that involve both up hill and
downhill movement. They need to expend more energy, and as such are engaged heavy work
with an estimated PAL value for hilly region people at 2.41. The basal metabolic rate (BMR) for
different age groups with different body weight have been adapted from the FAO assessment of
energy requirements based on energy expenditure estimates expressed as multiples of basal
metabolic rates (FAO, 2004). The FAO methodology was used for calculating population energy
requirements. Accordingly, the energy (kcal) requirements were for sedentary: urban: male,
2430, female, 1980; rural: male, 2430, female 1980; moderate: Urban: male, 2997, female, 2442;
rural: male, 3045, female, 2480; and heavy worker groups: urban: male, 3758, female, 3062;
rural: male, 3985, female 3280. This study also documented the comparison of energy
requirements and current energy intakes. To estimate the current energy intakes, secondary data
from HIES 2010 was analyzed. Weighted per capita/day mean energy consumption according to
x
HIES 2010 was 2190 kcal (urban 2094, rural 2223kcal). It appears that the current energy
consumption is about 240kcal deficient compared to the requirements of the average adult
Bangladeshi population. But in terms of intra-household energy distribution according to adult
male consumption equivalents, adult males are consuming adequate energy whereas females are
still energy deficient. About 40% of the population take more than 75% of total calorie from
carbohydrate which may have a linked with obesity and related diseases. Forty percent of the
population take less than 10% of total calorie from protein sources and 53% of the population
take less than 15% of total calorie from fat which reflects the scenario of stunting wasting and
underweight in the country. Dietary diversity score (DDS) which is a proxy for nutrient
adequacy of the diet of individuals, was calculated using the HIES 2010 food consumption data.
Fifty percent of the households a dietary diversity score of less than 6 indicating those
households at risk for micronutrient deficiency.
Weighted per capita/day mean (SD) carbohydrate (g), protein (g) and fat (g) intake for
Bangladeshi population were 413106, 57.215.6and 29.314.0 respectively. When protein
intake of Bangladeshi population has been analyzed it is found that 66.5% of the population take
more than 50g of protein but which are largely from plant sources.
Weighted mean intake of vitamin A (g/day), calcium (mg/day), iron (mg/day) and thiamine
(mg/day) for Bangladeshi population according to the HIES 2010 data were 388291, 439227,
10.963.82 and 1.00.6. More than 70% of the population are consuming less than the
requirements of vitamin a, calcium and iron. Although it appears that the mean intake of vitamin
C (85.467.1mg/day) is sufficient, more than 25% of the population are noted to be consuming
less than the requirement.
Mean pulse intake was 14.68g/person/day and it was mostly from lentil (masur), but interestingly
different kinds of pulses were also present in the diet. Mean fish and meat intake were 50.3 and
19 g/person/day respectively. On the other hand mean vegetable (167g) and fruit (45g) intake
amounts to about half of the recommended dietary allowances. Mean oil intake was
20.4g/person/day in the Bangladeshi population.
This study adapted the RDA of macro- and micro-nutrients (carbohydrate, protein fat, fibre,
vitamin A, thiamine, riboflavin, niacin, folic acid, vitamin B12, vitamin C, calcium, magnesium,
sodium, potassium, iron, zinc, phosphorus, iodine) from the FAO /WHO recommendations for
all the age groups of the Bangladeshi population categorized by gender and physiological status.
The present study proposes a total of 400g of cereals as against the current average current intake
which is higher and from largely only rice. The present study recommends a combination of
cereals (wheat and maize) rather than focus only on rice. For the fulfilment of macro- and micronutrient requirements, 50g of pulses, 130g of animal products (fish, meat, eggs), 100 g leafy
vegetables, 200 g non leafy vegetables, 100g seasonal fruits and 130ml of milk or milk products
have been proposed. Thirty key foods were identified and various menu options have been
proposed to meet required nutrients. This study will be helpful to individuals to plan healthy
diets and meals for their household and for stakeholders and policy makers for food and
agriculture planning as well as for health and nutrition programmes.
xi
1. Introduction
Over the last decades, Bangladesh has made considerable progress in increasing national level
food availability and also individual level energy intake. Nevertheless, the intake of energy and
other essential nutrients is still far below the nutrient requirements and recommended dietary
allowances. Diets are largely imbalanced with the staple food cereals contributing around 70%
of total energy intake (HIES 2010). While a declining trend in the consumption of cereals has
been noted, the pace of decline needs to be accelerated. A desirable dietary pattern (DDP) should
be aimed at, with a proportion of no more than 60% dietary energy intakes (DEI) from cereals.
The desirable dietary pattern of nutrients for a countrys population is recommended based on
the current knowledge of nutritional requirements of different age and sex groups and the
countrys food and dietary habits. Such recommendations for the desirable dietary pattern are
used as the basis for dietary guidelines for individuals and groups and for planning national food
and agricultural strategies. The Joint FAO/WHO/UNU Expert Consultation on Human Energy
Requirements in 2001 led to review and update for energy, nutrient requirements and dietary
intakes towards informing and guiding nutrition policy and planning (FAO, 2004). Further the
recommended dietary allowances for protein and amino acids in human nutrition were also
revised (WHO/FAO/UNU Expert Consultation, 2007). The Expert Consultation also proposed
that countries could develop their own guidelines adapting from the FAO/WHO/UNU
recommendations. The National Institute of Nutrition (NIN) updated its nutrient requirements
and recommended dietary allowances based on the 2004 FAO/WHO/UNU Expert Consultation.
Diet plans that identify the quantities of different foods to be consumed to provide the human
body with the required energy and nutrients play an important role in supporting long-term
planning for balanced food intake, but these are not yet available in Bangladesh.
The present study is an attempt to develop a desirable dietary pattern and diet plans for
Bangladesh that will help to meet the macro and micronutrient requirements at affordable costs.
Such diets will have adequate dietary diversity; will be sustainable with an emphasis on the
consumption of a variety of traditional and seasonal foods for ensuring diet improvement on a
long term basis. This is in line with one of the key areas of interventions, namely long term
planning for balanced food as outlined in National Food Policy Plan of Action 2008-2015.
Compute energy requirements using PAL values for different physical activity categories
segregated by age and gender in rural and urban areas of Bangladesh
Compile nutrient requirements disaggregated by gender, age and physiological status
(pregnancy, lactation) and physical activity levels
1
C.
Develop diet plans that identify the types and quantities of foods required to provide
energy and essential nutrients for a balanced diet of population disaggregated by gender,
age, physiological status and physical activity levels in urban and rural areas with due
attention to local food habits, food availability and biodiversity.
Research questions
1.
What is the current dietary intake and pattern in Bangladesh?
What are the gaps in meeting the nutrient requirements?
How to fill up the gaps given the factors of (a) seasonality; (b) cost; (c) local availability;
and (d) biodiversity
2.
What is the energy and nutrient requirements for different age (0-65yrs) categories
disaggregated by gender, physiological status and physical activity levels (sedentary,
moderate and heavy workers) in both rural and urban areas of Bangladesh?
3.
What are the types and quantities of foods to be identified for a desirable dietary pattern?
4.
What is extent of biodiversity that exists for the Bangladesh diet?
5.
What time frame should be used to assess the dietary intake?
6.
What are the different food baskets that can be proposed?
7.
What is the optimum nutrient return per 100 taka spent?
8.
Who are the key stakeholders for building consensus on the desirable dietary pattern?
2. Literature Review
Diet, nutrition and health are closely interrelated. Mere availability of foods does not ensure the
intake of a well balanced diet; it depends on proper nutritional knowledge, purchasing capacity
and also on local food habits. Dietary intake patterns especially related to energy, protein and
micronutrient rich foods and the diversity of diets are discussed in this section.
2.1 Dietary pattern
Cereals, largely rice, form the main components of the diet in Bangladesh. The typical diet in
Bangladesh is not balanced and remains dominated by a high intake of cereals (Jahan et al 1998;
BBS, 2005; BBS, 2010). Household food consumption studies over the last 15
Table 2.1: Per capita/d intake of major food items (g) in Bangladeshi population, HIES
Survey years
Food items, g
2010
1995-96
2000
2005
Poor
Non-poor
Total
Total
913.8
893.06
947.75
816.22
1084.53
999.99
Rice
464.3
458.54
439.64
406.19
420.52
416.01
Wheat
33.7
17.24
12.08
20.36
28.73
26.09
Potato
49.5
55.45
63.30
63.44
73.78
70.52
Pulses
13.9
15.77
14.19
10.15
16.22
14.30
Vegetables
152.5
140.47
157.02
141.8
177.25
166.08
Edible oil
9.8
12.82
16.45
14.20
23.41
20.51
Onion
11.6
15.41
18.37
15.69
24.74
21.89
Beef
6.6
8.30
7.78
1.55
9.27
6.84
Mutton
1.0
0.49
0.59
0.11
0.83
0.60
Chicken/Duck
4.0
4.50
6.85
4.11
15.09
11.22
Eggs
3.2
5.27
5.15
3.40
9.02
7.25
Fish
43.8
38.45
42.14
31.16
57.81
49.41
32.6
29.71
32.40
12.18
43.63
33.72
Fruits
27.6
28.35
32.54
20.46
56.0
44.80
Sugar/Gur
9.2
6.85
8.08
3.32
10.88
8.50
Food taken
outside
24.76
17.70
35.41
29.83
50.9
55.44
48.38
50.28
81.81
72.41
Miscellaneous
years have shown the consumption of cereal intake decreases but it still makes up the largest
share (70 percent) of the diet, followed by non-leafy vegetables, roots and tubers, which together
comprise more than four-fifths of the rural peoples total diet (BBS, 2010). Protein and
3
micronutrient-rich foods like fish, meat, eggs, milk, milk products, fats and oils account for less
than 10 percent of the rural persons diet, and the consumption of vegetables and fruits are
slowly improving over the years. Rural consumption of leafy and non-leafy vegetables has
remained more or less the same over the past two decades after increasing over the preceding 30
years. With an average national per capita consumption of 31g of leafy vegetables, 136g of nonleafy vegetables and 45g of fruit, the average Bangladeshi eats a total of 212g of fruit and
vegetables daily (HIES 2010). This is far below the amount of 400 g of vegetables and fruit
recommended by FAO/WHO in 2003.It is encouraging that the HIES 2010 points towards an
increase in vitamin A and iron consumption as compared to HIES 2005 and Bermudez et al,
2012) but it still needs improvements to fulfill the requirements. In addition, cultural norms
dictate a better diet for males over females with the male head of the household getting the best
meal portions. Persistent poverty, inadequate nutrition information and gender inequity cause
pervasive malnutrition among women, especially pregnant women and lactating mothers
2.2. Nutrition situation
The nutritional well-being of large part of the population is still being neglected because of
insufficient access to sufficient, safe and nutritious food. As a result, children and women in
Bangladesh continue to suffer high levels of malnutrition and micronutrient deficiencies,
including low birth weight (LBW), under nutrition (underweight, stunting and wasting), vitamin
A deficiency, iodine deficiency disorders and iron deficiency anaemia. At the same time, over
nutrition, obesity and related health problems are emerging as multiple public health problems.
Chronic energy deficiency (CED) is expressed as BMI less than 18.5 kg/m2 and used as a
measure of malnutrition and health status in adults. A recent report (WHO, 2011) on noncommunicable disease risk factor survey Bangladesh 2010 have been documented that about one
fourth of the population are underweight (BMI<18.5 kg/m2). Among rural adult non-pregnant
mothers, 30 percent have a Body Mass Index (BMI) of less than 18.5, which is indicative of
critical food insecurity (BDHS 2007). The proportion of women suffering from CED has been
decreasing in Bangladesh during the last decade, from 52% in 1996 to 32% in 2005 and to 25%
in 2010 (FPMU 2012). Poor maternal nutrition affects the high incidence of low birth weight
(LBW) in Bangladesh, estimated at 36 percent (BDHS 2007). Recently WHO reported that the
percentage of LBW in Bangladesh is 22 (WHO, 2012).Among the children, the latest report of
BDHS documented that 41% of children under five are stunted, 16% of children are wasted and
36% are underweight (low weight for age) (BDHS 2011). Dietary intakes of both children and
adults are severely deficient in multiple micronutrients, particularly vitamin A, iron, iodine and
zinc. Bangladesh has made significant progress in reducing vitamin-A deficiency among preschool children over the past 15 years. In National Micronutrient status survey 2011/12, the
prevalence of vitamin A deficiency was reported as 20.5%, 20.9% and 5.4% respectively in
preschool age children, school age children and the non-pregnant non-lactating women.
However, the consumption of vitamin A rich foods is still low, suggesting that the underlying
4
causes of Vitamin A deficiency require further attention and support. Iron deficiency anemia
affects one-third of adolescent girls and non-pregnant women and is even higher in pregnant
women (51 percent; HKI/IPHN 2002). The latest National Micronutrient survey 2011/12 has
shown a significant improvement where the prevalence of anaemia in the non-pregnant nonlactating women was 26% and in the preschool age children (under-5) was 33%. The immediate
cause of malnutrition inadequate dietary diversity, as well as high infectious disease burden,
household food insecurity and inappropriate household practices in feeding especially adolescent
girls, pregnant women, mothers and young children.
2.2.1Energy deficiency
Energy deficiency is defined as negative energy balance and includes chronic energy deficiency
which is characterized by decreased body mass index i.e., BMI less than 18.5kg/m2. This is also
termed as adult under nutrition. Present undernutrition among both sexes in the country is about
25% (WHO, 2011). Maternal undernutrition (body mass index <18.5 kg/m2) in non-pregnant
rural women in Bangladesh declined from 54% in 1996/97 to 38% in 2003, 34% in 2004 and
30% in 2007 (BDHS), which is still very high. Undernutrition both before and during pregnancy
causes intrauterine growth retardation and is one of the major factors responsible for the high
prevalence of LBW (22%) in the country. Anaemia during pregnancy which is an outcome of
maternal undernutrition in pregnancy is linked with the high prevalence of low birth weight
(LBW) in the country. While updated estimates on LBW are not available, it is likely that
between a fourth to a third of children are born of low birth weight. With regard to
undernutrition among children under 5 years, between 1990 and 2011, underweight fell from
67% to 36%, and stunting fell from 66 to 41% (BDHS, 1990; BDHS 2011).
Intrauterine and/or early childhood undernutrition is also linked with adult obesity or abdominal
obesity and related adult diseases such as hypertension and diabetes (Godfrey and Barker, 2000;
Popkin, 2001). Undernutrition at critical periods in intrauterine development causes permanent
changes in the structure and/or function of the developing systems of the fetus (Lucas, 1991;
Barker, 1998; Yajnik, 2004). This increases the susceptibility to disease in later life. Of the many
possible insults during the intrauterine life, Hales and Barker have highlighted undernutrition as
the most likely cause, though many factors could operate in a similar manner. The original
hypothesis overlooked the classic association among maternal diabetes, fetal macrosomia and
increased risk of diabetes for the offspring but new hypothesis allows for this (Hales and Barker
2001). However, the relationships among maternal nutrition, fetal nutrition, neonatal size and
later diabetes appear to be more complicated than originally proposed (Harding, 2001)). This
may have important implications for preventive strategies.
Although the prevalence of anaemia decreased in 2001, after that the condition again
deteriorated as reported 2003 and 2004 which may be due to gaps and challenges in the
implementation of strategies. The recent national micronutrient survey (2013) reported that the
prevalence of anaemia in preschool children and non-pregnant non-lactating women has been
declining.
Non-pregnant women
1975/1976
50
70
1981/1982
47
74
1995/1996
60
81
1997/1998
49.2
45
2003
41
34
2004
38.8
46
2011/12
26
Although the 2012 National Micronutrient Survey indicated significant improvements in the
anemia situation of both preschool children and non-pregnant women, it continues to remain a
public-health problem in Bangladesh. The cause of anaemia among young children and women
is multi-factorial, including the low intake of bioavailable iron in the diet and high rates of
infection. The intake of iron from complementary foods is critical for the infant from six months
as breast milk alone cannot provide for the infants increased need for iron for accelerated
growth during that period. A WHO/UNICEF review of complementary foods in developing
countries concluded that requirements of iron might be difficult to meet from non-fortified
complimentary foods, especially if animal foods are not widely consumed.
2.2.3.2. Vitamin A deficiency
In Bangladesh, vitamin A deficiency (VAD) had been identified previously as a major publichealth(HKI, 1985). Study of Helen Keller International has been found a dramatic reduction in
the prevalence of night blindness among preschool children from the 1980s to 2004, which is
attributed to the successful programme of vitamin A supplementation launched in 1973 (HKI,
2005). Keratomalacia, the most severe form of VAD, is now seen occasionally among children
hospitalized for SAM. However, a study in rural Bangladesh, sub-clinical VAD (serum retinol
<0.7 g/dL) was found in 18.5% of 200 pregnant women (Lee et al, 2008). The vitamin A intake
by nearly half of pregnant women was less than the recommended dietary allowance. The recent
national micronutrient survey 2011/12 have shown that vitamin A deficiency were 20.5%,
20.9% and 5.4% respectively in preschool age children, school age children and the nonpregnant non-lactating women. The current estimates indicated vitamin A deficiency still exists
at a magnitude of public health significance in preschool age children and the school age
children. The problem was aggravates in the slum stratum, where the prevalence was 38.0% and
27.0% respectively in the preschool age children and the school age children.
2.2.3.3. Iodine deficiency
Iodine deficiency is one of the most important causes of preventable brain damage in children.
Results of surveys conducted since the 1960s have indicated that Bangladesh is one of the
country are most affected by iodine deficiency disorders (IDD) in the world. Due to universal
salt iodization programme, the goitre prevalence decreased from 47% in 1993 to 18% in 1999
and biochemical iodine deficiency among population decreased from 69% in 1993 to 43% in
1999 as the coverage of households consuming iodized salt increased from 14% in 1995 to 70%
in 2003. Despite this encouraging result, IDD remain a significant public health problem in the
country. The latest Iodine Deficiency Disorder (IDD) Survey showed that the prevalence of
goitre among 6-12 years old children was 6.2%, and it was 11.7% among women aged 15-44
years (Yusuf et al, 2007). However, more than one-third of children and women were suffering
from sub-clinical iodine deficiency which also remains steady in the recent national
micronutrient survey 2011/12where it is stated that 40% of the school children and 42% of the
non-pregnant non-lactating women are iodine deficient.
2.2.3.4. Zinc deficiency
At the population level, the risk of zinc deficiency can be assessed based on two indirect
indicators: (a) the prevalence of stunting and (b) the adequacy of absorbable zinc in food supply
at the country level (Black et al, 2008). A stunting rate of more than 20% in under-five children
is indicative of high risk for zinc deficiency at the country level (Black et al, 2008). With a 41%
prevalence of stunting among under-five children, zinc deficiency is a major nutritional disorder
in Bangladesh. The recent study has shown that national prevalence of zinc deficiency was
44.0% in the preschool age children and 57.0% in the NPNL women (National Micronutrients
Status Survey 2011/12).
The nutritional status of the Bangladeshi population was studied by different national and
international organizations in different time periods and is summarized in the table 2.3.
2.3. Energy Requirements and Reference Body Weight
Dietary energy requirements of a healthy, well-nourished population should allow for
maintaining an adequate BMI at the populations usual level of energy expenditure. At the
individual level, a normal range of 18.5 to 24.9 kg/m2 BMI is generally accepted (WHO 1995,
2000). At a population level, a median BMI of 21.0 was suggested by the joint WHO/FAO
Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases (WHO/FAO,
2003).
Age, gender, height, weight and BMI are interlinked to the energy and nutrient requirements of
individuals. Anthropometric standards for population groups differ from country to country.
Each country has to set up its own reference standards since height and weight of the population
are not equal with other country. The purpose of recommending nutrient requirements help in
planning norms for attaining anthropometric reference standards. International Organizations
WHO, FAO have proposed reference standards applicable for developing countries.
The 95th centile values of weights and heights for given age/gender can be taken to be
representative of well- nourished normal population and considered as standard reference values
for India. For children below age 17, the reference body weight is fixed at the median of the
range of weight-for-height given by the BMI reference tables (WHO, 2006 and 2007). For adults
and children of age 10 and above, the reference body weight is estimated on the basis of the fifth
percentile of the distribution of the BMI (WHO, 1995; 2007).
Child
nutritional
status
Child
mortality/1
000
2011
2007
LBW%
Stunting (height-for-age)
(%)
Wasting (weight-forheight) (%)
Underweight (weightfor-age) (%)
Neonatal mortality
Post-neonatal mortality
36
36
41
43
51
16
17
15
36
41
32
10
37
15
Infant mortality
43
52
65
Child mortality
Under-five mortality
11
53
14
65
3.51
(BBS)
30
1.7
24
88
2005
39.7(Under
5yrs)
2.90
(BBS)
Pregnant woman
Non pregnant woman
Adolescent
2002
41
24
19931994
52
(20022006)
34
42
24
48
34
52
35
66
82
87
30
94
3.20 -4.0
(BMMS)
37
116
50
133
1990
1970
67(HKI/PH
N,BDHS)
153
51(HKI
/IPHN)
18 (1999
HNPSP)
43 (1999
HNPSP)
19961997
66(HKI/IP
HN,BDHS)
Goiter%
Biochemical iodine deficiency%
1999-2000
43
49(BBS/
UNICEF)
47(BBS/
UNICEF)
33(BBS/
UNICEF)
29(BBS/
UNICEF)
Preschool child
Anemia %
2004
69 (1993
HNPSP)
47
(1993)
HNPSP
10
11
PAL value
1.40-1.69
1.70-1.99
2.00-2.40*
human nutrient requirements is the common foundation for all countries to develop foodbased dietary guidelines for their population. WHO and FAO provide technical support
worldwide to establish and disseminate information on nutrient requirements which are
adopted as part of the national dietary allowances. Others use it as a base for their standards.
The concept of population nutrient intake goals is based on the first priority to ensure national
food security and equity of distribution of available food in accordance with individual needs.
Recommended nutrient intake (RNI) is the daily intake, which meets the nutrient
requirements of almost all (97.5 percent) apparently healthy individuals in an age and sex
specific population group. The FAO/WHO Expert Consultations nutrient recommendations
are population intake goals, not individual dietary guidelines. Most nutritional guidelines
address the estimated needs of individuals and identify the minimum intake to meet the
nutritional needs of individuals. However, in recognition of the detrimental effects the
excessively high intakes of essential nutrients may have, the concept of a safe range of
intakes has evolved. Population nutrient intake goals follow this concept and focus on the
maintenance of low population risk rather than low individual risk. The joint WHO/FAO
12
Expert Consultation stressed that because population nutrient intake goals refer to
substantially greater than intended if they are to be applied to the individuals.
The population nutrient intake goals for consideration by national and regional bodies
establishing dietary recommendations for the prevention of diet related chronic diseases as
recommended by FAO/WHO are expressed in numerical terms below.
Table 2.4 Range of population nutrient intake goals (WHO/FAO 2003)
Dietary factor
Total Fat
15-30%
<10%
6-10%
n-6 PUFA
5-8%
n-3 PUFA
1-2%
<1%
Total Carbohydrate
55-75%
Free sugar
<10%
Protein
10-15%
Cholesterol
<300mg/day
<5g/day (<2g/day)
>400g/day
In 2004, FAO/WHO Expert Consultations updated the requirements of all the essential
vitamins and minerals for humans. Indian Council on Medical Research (ICMR) of National
Institute of Nutrition (NIN) has also updated the requirements of micronutrients for Indians
(NIN 2010). No such studies were conducted for Bangladeshi population though sporadic
reports exist (Faruque et al., 1995; Ahmed et al., 1997, 1998) on micronutrient intakes
(Vitamin A, folic acid, iron, iodine, Zn), and have shown that most of the authors reported
that intake were not up to the desired level as recommended by FAO/WHO expert
committee.
13
Reference nutrient intake values: The World Health Organization/Food and Agriculture
Organization (WHO/FAO) together with the United Nations University (UNU), has
published a number of recommendations (reference values) for different groups of nutrients
over time. The most recent report on vitamin and mineral standard intake (FAO, 2004) uses
the term RNI (recommended nutrient intake). The RNI is the daily intake that meets the
nutrient requirements of almost all (97.5%) apparently healthy individuals in an age- and sexspecific population group. In 2004, FAO has published RNIs for 6 minerals and 11vitamins.
Dietary Reference Intake (DRI): DRI (dietary reference intake) was proposed by the Joint
Committee of the United States of America and Canada in 1995, in order to solve such
problems. This term was charged with establishing reference values for planning and
assessing diets of healthy population as well as serving as a basis for nutrition policies. The
DRIs refer to the complete set of reference intakes, including the RDA (recommended dietary
allowance), AI (adequate intake), UL (tolerable upper intake level), and EAR (estimated
average requirement) (Institute of Medicine National Academy Press 1997, 1998, 2002,
2004). DRIs are expressed as intakes per day but are meant to represent average intakes of
individuals over time. It is thought that the nutrient intake can vary substantially from day to
day without ill effects (Murphy and Vorster 2007; Institute of Medicine National Academy
Press 1997). Each DRI expression (RDA, AI, UL, and EAR) has specific uses for planning
and assessing diets or for applications to nutrition policy and education.
Dietary Reference Intakes for Japanese, 2005 (DRI-J) was published in April, 2005. The
DRIs-J were prepared for health individuals and groups and designed to present a reference
for intake values of energy and 34 nutrients to maintain and promote health and to prevent
lifestyle-related diseases and illness due to excessive consumption of either energy or
nutrients. The DRI-J also includes a special chapter for basic knowledge of DRIs.
Recommended Dietary Allowances (RDA): The RDA is the original term introduced by the
US Food and Nutrition Board of the National Research Council in the 1940s (National
Academy Press, 1989). It was defined as the level of intake of an essential nutrient that, on
the basis of scientific knowledge, is judged by the Food and Nutrition Board to be adequate
to meet the known nutrient needs of practically all healthy people. The RDA continues to be
used as one of the nutrient intake values included in the US/Canadian dietary reference intake
(DRIs). The DRIs refer to the complete set of reference intakes, including the RDA, AI
adequate intake), UL (tolerable upper intake level) and EAR (estimated average intake). The
RDA is set at a level of intake that meets the needs of 97% to 98% of healthy individuals in a
particular age-and sex-specific group. It is the value that can be obtained from estimated
average requirements (EARs) and an adequate margin of safety. They are calculated by the
formula of RDAs=EARs+2SD (standard deviation).
In Japan, the Recommended Dietary Allowances (RDA) was first established in 1970, after
which a revision was made every five years. In June 1999, the sixth Revision of RDA was
announced by the Ministry of Health and Welfare, and already started to use since 2000
effective to the year 2004. In the past years, RDAs had been established and used as the
group target values to prevent nutritional deficiency. RDAs had been also used a guideline
applicable for an individual only in case where such factors as sex, age, physical activity,
physical generally correspond to those of a specific group on the other hand.
14
Dietary Reference Value (DRV): Dietary reference values (DRVs) are nutrient-based
dietary standards recommended by the United Kingdom in 1991 (Department of Health 1991,
Department of Health 1998). The DRVs apply to groups of healthy people and are not
appropriate for those with disease or metabolic abnormalities. As for US/Canadian DRIs, the
DRVs for a nutrient assume that requirements for energy and all other nutrients are met when
deriving a specific reference value. The British DRVs provide three values for most nutrients:
the lower reference nutrient intake (LRNI), the estimated average requirement (EAR), and the
reference nutrient intake (RNI). For some nutrients, a
safe intake is given, and for
carbohydrate and fat, individual minimum, maximum, and population averages are specified
(Department of Health 1991).
Recommended Nutrient Intake (RNI): FAO and WHO with the United Nations University
(UNU) has published a number of recommendations for different groups of nutrients. The
most recent report on vitamin and mineral standards, published in 2004, uses the term RNI
(recommended nutrient intake). The RNI is the daily intake that meets the nutrient
requirements of almost all (97.5%) apparently healthy individuals in an age- and sex-specific
population group. The most recent RNIs (for 6 minerals and 11vitamins) are based on
nutrient-specific criteria. This term is set at 2 SD of the requirement above the EAR and will
meet the needs of 97% to 98% of the population; it is similar to the US/Canadian RDA. The
RNI is the daily intake that meets the nutrient requirements of almost all (97.5%) apparently
healthy individuals in an age-and sex-specific population group. The most recent RNIs (for 6
minerals and 11 vitamins) are based on nutrient-specific criteria. A statistical distribution of
requirements is derived from primary data, and the RNI equals the mean requirement plus 2
SD. It is equivalent, therefore, to the US/Canadian RDA, the British RNI, and the European
PRI. Insufficient data were available to establish an RNI for vitamins E and A. An acceptable
intake that supports the known function of vitamin E was determined and used as the best
estimate of requirements. A recommended safe intake level was specified for vitamin A as
the level of intake that prevents clinical signs of deficiency and allows normal growth, but it
does not protect vitamin A status during prolonged periods of infection or other stresses.
Nutrient intake value (NIV): FAO/WHO/UNU concurred (King and Garza, 2007) to use
the term NIV (Nutrient Intake Value) to encompass the set of recommendations based on
primary data that are analogous to those developed by various regional groups, e.g., dietary
reference values (DRVs) by the United Kingdom, nutrient reference values (NRVs) by
Australia and New Zealand, reference values for nutrient supply by
Germany/Austria/Switzerland, and dietary reference intakes (DRIs) by the United States and
Canada. The recommended terminology suggests that the set of values be called nutrient
intake values (NIVs) and that the set be composed of three different values. . The group
agreed to recommend only two NIVs, the average nutrient requirement (ANR) and the upper
nutrient level (UNL). It recognized that groups charged with the development of such
recommendations have derived other values, but that these other values usually are derived
from estimates of nutrient-specific ANRs or UNLs. ANR reflects the median requirement for
a nutrient in a specific population.
15
The above discussion about different terms of reference intake with initiating countries or
organizations and introducing year are summarizes in the table 2.5.
Expert Committee has suggested to use the uniform term NIV in 2007 for the nutrient
recommendations but still the guideline with the value for NIV has not yet published so in
this study the latest recommendations of FAO, RNIs are used for 6 mineral and 11 minerals.
Abbreviation
RDA
RDI
USA/Canada
1968
United Kingdom
1991
1995
DRV
DRI
Country/Organization
Year
RNI
NIV
2007
16
micronutrient adequacy of the diet. The reference period can vary, but is most often the
previous day or week (FAO & FANTA, 2011; WFP, 2009).
Food and Agriculture Organization (FAO) in 2011 has published operational guidelines for
measuring dietary diversity in a standardized way in both individual and household levels,
based on a tool originally developed by FANTA (FAO, 2011; Swindale and Bilinsky, 2006).
FAO suggested a reference period of the previous 24 hours. Using once 24 hour recall period
does not provide an indication of an individuals habitual diet, but it does provide an
assessment of the diet at the population level and can be useful to monitor progress or target
interventions. There are various other valid time frames for recall, such as the previous 3 or 7
days, and in the case of some foods, the previous month. FAO has been suggested to use 24
hours because it is less subjects to recall error, less cumbersome for the respondents and
moreover, DDS based on a 24 hour recall period is easier than with longer recall periods; For
the DDS of household levels FAO has been suggested 16 different food groups and intake of
foods from each group counts for one score. According to the suggestion of FAO, households
who consumed <3 food groups are lowest DDS, households who consumed 4 to 5 food
groups are medium DDS and households who consumed >6 food groups are high DDS.
Different type of DDS: The household dietary diversity score (HDDS) and individual dietary
diversity score (IDDS) are calculated differently because the scores are used for different
purposes. The HDDS is meant to provide an indication of household economic access to
food, thus items that require household resources to obtain, such as condiments, sugar and
sugary foods, and beverages are included in the score. The Individual Dietary Diversity Score
(IDDS) reflects the nutrient adequacy of the diet and the food groups considered in this score
place more emphasis on micronutrient intake rather than economic access to food. For this
reason, the IDDS excludes the last two food groups from the 16 food groups which are
recommended for HDDS and these two groups are: sweets, and spices, condiments and
beverages. These groups may be used for additional analysis and considerations of
bioavailability of micronutrients, but do not count as part of the IDDS. So, it is referred as
IDDS14. The food groups considered in the score for the women dietary diversity score
(WDDS) put more emphasis on micronutrient intake by FAO (2011) than on economic
access to foods and a score based on nine food groups has been suggests for WDDS.
Amount of foods in HDDS: The amount of foods to be taken from each food group is an
important factor to be considers while ensuring the micronutrient adequacy of diets. To avoid
giving credit for consumption of a food group when the amounts reported were small (Kant et
al 1993), excluded foods consumed in less than a minimum amount. For the meat, fruit and
vegetable groups, the minimum reported amount for inclusion in the diversity score was 30g
for all solid foods with a single ingredient and 60g for all liquids and mixed dishes, for the
dairy and grain groups, this minimum amount was 15g for all solids and 30g for all liquids
and mixed dishes. In the guidelines for measuring household and individual dietary diversity
(FAO, 2011) it is recommended not need to set minimum quantities below which foods are
not considered, so even small amounts of foods (for example, a very small portion of meat
17
included in mixed dish) needs to be counted. This is because the score is designed to reflect
economic access to foods, and therefore even small quantities of food item reflect some
ability to purchase that item. For women aged 15-49yrs, DDS were more strongly correlated
with micronutrient adequacy of the diet when food quantities of approximately one
tablespoon or less (<15g) were not included in the score (Arimond et al, 2010).
In 2008, WFP standardized the food consumption score (FCS) to define dietary
diversification on the basis of 7 days food frequency. In that method they divided the foods as
nine groups and the consumption frequency of each food group per week was multiplied by
the assigned weight of each food group. A specific weight was assigned for each food group.
For example the assigned weight for rice is 2. If a person takes rice 7days/week then she will
get 14 points from this food. In this method, if a person scores between 0-21, it is considered
as poor diversification, 21-35 as borderline and >35 as acceptable. Spices and condiments
have no score.
Correlation of HDDS with micronutrient density: DDS has been found to be positively
correlated with adequate micronutrient density of complementary foods for infants and young
children (FANTA 2006), and macronutrient and micronutrient adequacy of the diet for non
breast-fed children (Hatloy et al, 1998; Ruel et al, 2004; Steyn et al, 2006; Kennedy et al,
2007), adolescents (Mirmiran et al, 2004) and adults (Foote et al, 2004; Arimond et al, 2010).
A number of studies have looked at the association between some measure of dietary
diversity and child nutrition outcomes. The Demographic and Health Survey (DHS) from
Ethiopia has shown a strong and statistically significant association between food-group
diversity measures based either on a 24-hour or seven-day recall and childrens height-forage Z-scores (HAZ) (Arimond and Ruel 2002). In that study a positive, and generally linear,
trend in mean HAZ has been observed as food group diversity in the previous 7 days
increases. A difference as large as 1.6 Z-scores has been observed between children who
consumed one food group in the previous seven days compared to those who consumed eight
food groups with adjusted other potentially confounding factors (Arimond and Ruel 2002).
Over the past decade, three large multi-country validation studies (Hoddinott and Yohannes,
2002; Working Group on Infant and Young Child Feeding Indicators, 2006; Arimond et al,
2010) and many smaller studies have looked at the association between dietary diversity and
food security and/or micronutrient adequacy of the diet. Hoddinott and Yohannes (2002)
studied the association between household dietary diversity scores and dietary energy
availability in ten countries. Increasing household dietary diversity significantly improved
energy availability. The results suggest that dietary diversity scores have potential for
monitoring changes in dietary energy availability, particularly when resources are lacking for
quantitative measurements. A second multi-country study of diets of children 6-23 months
from ten sites was undertaken to test the association between dietary diversity and mean
micronutrient density adequacy of complementary foods. Significant positive correlations
were observed in all age groups and in most of the countries (FANTA/AED, 2006). Recently
the association between dietary diversity and micronutrient adequacy of diets of women of
18
reproductive age was assessed in five countries. Dietary diversity was significantly associated
with micronutrient adequacy in all sites (Arimond et al, 2010).
Studies carried out in individual countries and across diverse age groups showed correlations
of 0.36 to 0.66 between dietary diversity scores and micronutrient adequacy ratios (Kennedy
et al., 2007; Mirmiran et al., 2004; Mirmiran, Azadbakht and Azizi, 2006; Steyn et al., 2006;
Hatloy, Torheim and Oshaug, 1998). Therefore, dietary diversity scores have been shown to
be valid proxy indicators for dietary energy availability at household level and micronutrient
adequacy of diets of young children and women of reproductive age.
In a summary of seven studies reviewed by Ruel (2002), five found a positive association
between dietary diversity score and nutrient adequacy. Of the studies focusing on young
children, a positive correlation was found between DDS and nutrient adequacy in Mali,
Kenya and Niger, while inconsistence results or no correlation were found in Guatemala,
Ghana and Malawi. Greater dietary diversity has been associated with improved nutrient
adequacy in children 4-8yrs of age in Kenya. Analysis of children aged 6-13.9 months from
four developing countries concluded that there has been promising evidence for the utility of
dietary diversity as an indicator of inadequate nutrient intake (Dewey et al 2005).
In Table 2.6measures of DDS (FANTA/FAO) are presented where food groups used at
household, individual, women, children and the food consumption score (WFP) are included.
Table 2.6 Measures of dietary diversity
Dietary
diversity at
household level
Number
of foods
Food groups
Amount (g)
19
3. Methodology
Although the country is producing more food and improving nutritional status but still a large
part of the population are facing both under- and over-nutrition related morbidity and
mortality which is delaying the national economic cycle. A national desirable dietary
guideline is essential for each county following the criteria of International Experts
considering habit, PAL, seasonality and availability of foods for healthy life. Most of the
developed and developing countries already have developed the dietary guideline but still
there is a little information regarding the guidelines for desirable dietary pattern for the
Bangladeshi population. The present study focused on the calculation of energy requirements,
adaptation of micronutrient requirements using the FAO/WHO recommendations, analysis of
the current food and nutrient intake patterns and menu development for the Bangladeshi
people, for future healthy generation with the consensus of the key stakeholders of the
country.
3.1. Energy requirement: For the calculation of energy requirements of adults we have
considered reference body weight, BMR and PAL value according to the suggestions of
Expert Consultations (FAO/WHO/UNU, 2004). Reference body weight and BMR for all
ages have been adapted from FAO Guidelines 2004 considering gender and physiological
condition. In this work energy requirement for 0-17 yrs age have directly adapted from the
software named population energy requirement (PopER) which is developed by FAO for
both developed and developing countries. In this software physical activity levels of the
population in this age group are considered as a common group because they are doing
almost similar type of work. Therefore, for a specific age, it is assumed that all the children
have similar energy demands.
Average PAL values for different occupations of the Bangladeshi population have been
calculated using the PAL values established by FAO/WHO/UNU (2004).In this study we
have calculated PAL values of 139 occupations considering 8 hours as occupational work,18
hours for sleeping, and the rest 8 hours for house hold work and personal hygiene and
recreation. Out of 139 occupations 17 were urban, 17 were rural and 105 occupations were in
both urban and rural areas. These occupations have classified as sedentary, moderate and
heavy activities, using the FAO/WHO/UNU classification (sedentary PAL 1.40-1.69,
moderate PAL 1.70-1.99 and vigorous PAL 2.00-2.40). Energy requirements for adults were
calculated from the factorial estimates of PAL by multiplying with BMR and body weight.
The following example to calculate the average energy requirement of a female population
aged between 18 29.9 yrs with a moderately active lifestyle and a mean body weight of
55kg is illustrated in the calculation:
Energy requirement = BMR x PAL x Body weight
= 24kcal/kg/d x 1.85 x 55kg
= 2442 kcal/day
1
20
After the estimation of energy requirements for individual age groups of males and females
with different physical activity levels for both the urban and rural areas we have calculated
the average energy requirements for Bangladeshi adults considering the body weight of males
as 60kg and females as 55kg. The proportion of sedentary, moderate and heavy work groups
were considered from a previous study (Murshid et al, 2008).
3.2. Nutrient requirement: Reference nutrient requirements have been revised by
different organizations as well as different countries over time based on newer scientific
knowledge and applications for estimating nutrient requirements and food needs of the
population worldwide. The present study has adapted the latest FAO/WHO recommendations
for requirements of macro and micro nutrients considering gender and physiological
conditions.
The recommended dietary allowances (RDA) of carbohydrate and protein were adapted from
the recommendations of FAO, 2007 and fat from FAO, 2008. Ranges of population nutrient
intake goals were included from the WHO/FAO Expert Consultation 2003. Carbohydrate,
protein and fat requirements as a percentage of total energy requirements were recommended
as 55 to 75% of total energy from carbohydrate, 10 to 15% energy from protein and 15 to 30
% energy from fat. Micronutrients and fiber requirements were adapted from other sources
(Nutrient reference values for Australia & New Zealand, 2005). Recommended nutrient
intake (RNI) of Vitamin A, vitamin B like thiamine, riboflavin, niacin, B12, folic acid, and
vitamin C were adapted from FAO (Human vitamin and mineral requirements, 2004).
Calcium, phosphorus, Iron, magnesium, iodine and zinc were also adapted from FAO
(Human vitamin and mineral requirements, 2004). Sodium and potassium requirements were
adapted from NIN 2010 that has been based on the FAO/WHO recommendations.
Food intake pattern in Bangladesh: Current patterns of food and nutrient intake
were calculated using secondary data from HIES 2010 considering all the studied households
(12240) using the food composition table (FCT) of INFS (Shaheen et al, 2013) for the
nutritive value of energy, fat protein, carbohydrate and all the micronutrients (vitamin A,
thiamine, riboflavin, vitamin C, calcium, iron, fiber, magnesium, sodium, potassium,
phosphorus, iodine, zinc and niacin).
3.3.
3.4. Household Dietary Diversity Score (HDDS): HDDS of Bangladeshi population were
calculated according to the HIES 2010 data using FANTA and FAO, 2011 Guidelines. In this
method 24hr dietary recall for 14 different days of 12240 households were analyzed, total
foods items have been divided into 12 food groups as in FANTA/FAO guidelines. For
consumption of each group food with amounts of at least 30g for solid and 60g for liquid
form have been considered for one score. Mean HDDS of 14 different days and as a whole
mean HDDS have been calculated. According to the suggestion of FAO, households who
consumed <3 food groups are lowest DDS, households who consumed 4 to 5 food groups are
medium DDS and households who consumed >6 food groups are high DDS.
As a cross check for the DDS value of HIES 2010, the present study also collected 24hr
household food consumption data of 511 households and 300 individual women from Dhaka
city (386 households from Zurain, Mohammadpur, Lalmatia and Mirpur areas, 200 students
of graduation level, 100 adults from slum area), Khagrachari (75 households) and Rangamati
21
(50 households) districts. HDDS was calculated as above and IDDS for individual students
and women from slums were calculated using 9 food groups.
3.5. Key Food Identification: In the identification of key foods for Bangladesh, we have
used HIES 2010 food consumption data and applied the methodology established by
Haytowitz et al (2002). HIES 2010 data have shown that about 139 types food item were
consumed by Bangladeshi population. For the identification of key foods, we have considered
amount of food consumption, nutrient content of consumed food and frequency of house hold
consumed the food. At first we have calculated per capita average consumption of each food
item consumed by the survey respondent. After that we have calculated total consumption of
each food item by multiplying average amount of food and the total survey respondents.
After that we have calculated total grams consumed for each nutrient from all foods (total
quantity of nutrient like carbohydrate, protein, fat, calcium, sodium, potassium, phosphorus,
magnesium, zinc, iron, folic acid, vitamin A, thiamine, riboflavin, niacin vitamin C). Finally
we have calculated nutrient contribution percent for each individual food by dividing total
amount of nutrient consumed from all foods. A cumulative percent up to 75% was considered
as key food for individual nutrients. In this way we have selected 5 to 8 food items for each
nutrient. About 110 foods have primarily identified as key foods for 17 nutrients. Among the
110 foods we have identified 30 key foods from maximum amount and number of nutrient
contributions. The 30 key food lists have arranged on the basis of number of nutrient
contribution (Table 4.41).
3.6. Crop Calendar: Staple foods like rice and wheat are available throughout the year,
therefore, Bangladeshi fruits and vegetables were documented in the calendar with the help of
experts from Bangladesh Agriculture Research Council (BARC) and Agriculture Information
Services, Khamar Bari. In this calendar we have included all the available leafy vegetables,
non-leafy vegetable and fruits which are grown in Bangladesh. In this study we have included
the name of food when it is available in market. Crop calendar is placed in appendix A10
A13.
3.7. Compilation of Bangladeshi Foods: List of all available foods of Bangladesh with
local English and scientific names were compiled from reference books and web address and
summarized in appendix A14.
3.8. Optimizing Nutrition Return: Money should be spent logically to get the required
nutrients. Nutrient return for each hundred taka spent were calculated in this study using
updated food composition table and average market prices. Average market prices were
determined using the food price from the period of January 2010 to December 2010 of DAM
(Department of Agricultural Marketing), Ministry of Agriculture, Bangladesh.
3.9. Menu planning: Different combination of menus with serving size and food
exchange lists considering energy content of the menus and diet plans were documented.
Desirable dietary plans for average adults with 60kg weight for male and 55kg weight for
female were proposed to meet the energy and essential nutrients for different economic (poor
and non-poor) categories giving due attention to local food habits, food availability and
22
23
calculated as 3108kcal/day and for girls as 2377kcal/day. A proportion of urban children are
engaged in video games rather than out-door playing, in this situation parents should think
about their energy needs and may consults with the proper dieticians otherwise they are going
to be overweight and obese. WHO reported in World Health Statistics that about 1.1% of the
Bangladeshi children (<5yrs) are overweight (WHO, 2012). The percentage is much higher in
school-aged urban children (Mohsin et al, 2012).
Table 4.1: Energy Requirements of Boys and Girls (up to 17 yrs of age)
Age, yrs
<1
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
9.00
10.00
11.00
12.00
13.00
14.00
15.00
16.00
17.00
Body wt
7.47
11.43
13.51
15.67
17.69
16.71
18.46
20.37
22.55
25.00
27.80
30.88
34.38
38.63
43.96
49.87
55.21
58.64
Boys
kcal/kg/d
83
82
84
80
77
78
76
74
72
70
68
66
64
62
60
57
55
53
kcal/d
620
937
1135
1254
1362
1303
1403
1507
1624
1750
1890
2038
2200
2395
2638
2843
3037
3108
Body wt
7
11
13
15
17
16
18
20
22
25
28
32
37
41
43
45
47
49
Girls
kcal/kg/d
83
80
81
77
74
75
73
71
68
66
63
60
56
54
52
51
50
49
kcal/d
574
863
1053
1160
1244
1202
1300
1403
1502
1638
1777
1942
2070
2198
2247
2294
2333
2377
Energy requirements (ER) for the adult Bangladeshi population from 18-65 yrs were
developed for a certain range of body weights considering BMR and calculated PAL values.
There are differences of BMR between male and females, and also differences of PAL values
(moderate and heavy workers) between rural and urban workers. Therefore, ER of male and
female for both urban and rural areas were calculated and are given in following tables. The
energy requirements estimated here are for the persons with normal BMI (18.5-23kg/m2). In
the same age group BMR also varies with differences of bodyweight, for instance, a man
between 18-30 age groups BMR for 45kg and 75kg body weight are29kcal/kg/day and
24kcal/kg/day respectively which consequences in the variation of energy requirements.
Table 4.2 shows the energy requirements of male and females with 18 to 29 years of age
disaggregated by physical activity levels in both urban and rural areas. A male person with
60kg body weight of urban area have shown 2430, 2997 and 3758 kcal of energy
requirements per day for sedentary, moderate and heavy work groups respectively and for the
person with same body weight in rural areas the values are 2430, 3046 and 3985 kcal
respectively.
25
Table 4.2 Energy Requirements of male and females of urban and rural areas, 18-29.9yrs
Male
Female
BW,
kg
BMR,
kcal/kg/d
45
Urban
Rural
Sedentary,
PAL 1.5
Moderate,
PAL 1.85
Heavy,
PAL 2.32
Sedentary,
PAL 1.5
Moderate,
PAL 1.88
Heavy,
PAL 2.46
29
1958
2414
3048
1958
2453
3210
50
29
2175
2683
3364
2175
2726
3567
55
28
2310
2849
3573
2310
2895
3788
60
27
2430
2997
3758
2430
3046
3985
65
26
2535
3127
3921
2535
3177
4157
70
25
2625
3238
4060
2625
3290
4305
75
24
2700
3330
4176
2700
3384
4428
40
26
1560
1924
2413
1560
1955
2558
45
26
1755
2165
2714
1755
2200
2878
50
25
1875
2313
2900
1875
2350
3075
55
24
1980
2442
3062
1980
2482
3247
60
23
2070
2553
3202
2070
2594
3395
65
22
2145
2646
3318
2145
2688
3518
70
22
2310
2849
3573
2310
2895
3788
75
21
2363
2914
3654
2363
2961
3875
Table 4.3 shows the energy requirements of male and females with 30 to 60 years of age
disaggregated by physical activity levels in both urban and rural areas. A male person with
60kg body weight requires 2340, 2886 and 3619 kcal energy for sedentary, moderate and
heavy work groups respectively in urban areas whereas 2340, 2933 and 3838 kcal
respectively requires for rural areas. Similarly a female person with 55kg body weight
requires 1980, 2442 and 3062 kcal energy respectively, in urban areas whereas the energy
requirements of rural females with 55kg body weight are 1980, 2482 and 3247 kcal,
respectively.
26
Table 4.3: Energy Requirements of male and females of urban and rural areas, 30-59.9yrs
Sex
Male
Female
BW,
kg
BMR,
kcal/kg/
d
45
Urban
Rural
Sedentary,
PAL 1.5
Moderate,
PAL 1.85
Heavy,
PAL 2.32
Sedentary,
PAL 1.5
Moderate,
PAL 1.88
Heavy,
PAL 2.46
23
1553
1915
2401
1553
1946
2546
50
23
1725
2128
2668
1725
2162
2829
55
22
181
2239
2807
181
2275
2977
60
22
1980
2442
3062
1980
2482
3247
65
21
2048
2525
3167
2048
2566
3358
70
20
2100
2590
3248
2100
2632
3444
75
20
2250
2775
3480
2250
2820
3690
40
24
1440
1776
2227
1440
1805
2362
45
24
1620
1998
2506
1620
2030
2657
50
22
1650
2035
2552
1650
2068
2706
55
21
1733
2137
2680
1733
2171
2841
60
20
1800
2220
2784
1800
2256
2952
65
19
1853
2285
2865
1853
2322
3038
70
18
1890
2331
2923
1890
2369
3100
75
18
2025
2498
3132
2025
2538
3321
Table 4.4 shows the energy requirement for people more than 60 years of age disaggregated
by sex and physical activity levels in urban and rural areas. In this age group, male persons
with 60kg body weight of sedentary, moderate and heavy work groups in urban areas require
1980, 2442 and 3062 kcal of energy respectively whereas for the rural persons with same
body weight requires 180, 2482 and 3247 kcal of energy respectively. Similarly females with
55kg body weight of urban areas require 1733, 2137 and 2680 kcal energy for sedentary,
moderate and heavy work group population whereas the same females in rural areas require
1733, 2171 and 2841 kcal of energy, respectively.
27
Table 4.4: Energy Requirements (kcal/day) of male and females of urban and rural areas,
>60yrs
Sex
Male
Female
BW,
kg
BMR,
kcal/kg/d
45
Urban
Rural
Sedentary,
PAL 1.5
Moderate,
PAL 1.85
Heavy,
PAL 2.32
Sedentary,
PAL 1.5
Moderate,
PAL 1.88
Heavy,
PAL 2.46
29
1958
2414
3028
1958
2453
3210
50
29
2175
2683
3364
2175
2726
3567
55
27
2228
2747
3445
2228
2792
3653
60
26
2340
2886
3619
2340
2933
3838
65
25
2438
3006
3770
2438
3055
3998
70
24
2520
3108
3898
2520
3158
4133
75
23
2588
3191
4002
2588
3243
4244
40
27
1620
1998
2506
1620
2030
2657
45
27
1823
2248
2829
1823
2284
2989
50
25
1875
2313
2900
1875
2350
3075
55
24
1980
2442
3062
1980
2482
3247
60
22
1980
2442
3062
1980
2482
3247
65
21
2048
2525
3167
2048
2566
3358
70
20
2100
2590
3248
2100
2632
3444
75
19
2138
2636
3306
2138
2679
3506
The following table (table 4.5) shows energy requirements of the population of hilly region
for all the adult age groups in both male and females.
28
Table 4.5: Energy Requirements of male and females for hilly region (PAL, 2.41)
18-29.9 yrs
Sex
Male
Female
30-59.9 yrs
>60 yrs
BW,
kg
BMR,
kcal/kg/d
kcal/d
BMR,
kcal/kg/d
kcal/d
BMR,
kcal/kg/d
kcal/d
45
29
3145
29
3145
23
2494
50
29
3495
29
3495
23
2772
55
28
3711
27
3711
22
2916
60
27
3904
26
3904
22
3181
65
26
4073
25
4073
21
3290
70
25
4218
24
4218
20
3374
75
24
4338
23
4338
20
3615
40
26
2506
27
2603
24
2314
45
26
2820
27
2928
24
2603
50
25
3013
25
3013
22
2651
55
24
3181
24
3181
21
2784
60
23
3326
22
3181
20
2892
65
22
3446
21
3290
19
2976
70
22
3711
20
3374
18
3037
75
21
3796
19
3434
18
3253
Consultation on Human Energy Requirements estimated the total energy cost of pregnancy at
around 77000kcal based on data from longitudinal studies and factorial calculations of the
extra energy required during this period (FAO/WHO/UNU, 2004). The additional energy
recommended during pregnancy is: 85kcal, 285kcal and 475kcal per day for first, second and
third trimester, respectively. These recommendations are proposed as additional energy
needs during pregnancy for Bangladeshi females. Accordingly, the total energy requirements
for sedentary, moderate and heavy worker females in both urban and rural areas are
summarized in table 4.6. In this calculation the body weight for females was considered as
55kg.
Energy requirements during lactation
Like pregnancy, lactating mothers also require an additional energy which corresponds to the
energy cost of milk production and secretion, its energy content and the efficiency with
which the dietary energy is converted to milk energy. Considering the amount of milk
production in first six months and second six months, FAO/WHO/UNU, 2004 have suggested
an additional 675kcal/day for the first six months of exclusive breastfeeding and 460kcal/day
for the second six months (Table 4.6) . This is recommended as additional energy
requirements for lactating mothers in urban and rural areas having different physical activity
levels and considering a body weight as 55kg. It has also been recommended that wellnourished women with adequate gestational weight gain may increase their food intake by
505kcal/day for the first six months of lactation. Energy requirements for milk production in
the second months are dependent on rates of milk production, which are highly variable
among women in the population.
Table 4.6: Energy requirements for pregnant women and lactating mothers
Physiological
condition
Pregnancy
Urban
Period of
pregnancy/
Rural
lactation
Sedentary
Moderate
Heavy
Sedentary
Moderate
Heavy
1st
Trimester
2065
(1980+85)
2527
(2442+85)
3147
(3062+85)
2065
(1980+85)
2567
(2482+85)
3332
(3247+85)
2nd
Trimester
2265
(1980+285)
2727
(2442+285)
3347
(3062+285)
2265
(1980+285)
2767
(2482+285)
3532
(3247+285)
3rd
Trimester
2455
(1980+475)
2917
(2442+475)
3537
(3062+475)
2455
(1980+475)
2957
(2482+475)
3722
(3247+475)
0-6 Month
2655
(1980+675)
3117
(2442+675)
3737
(3062+675)
2655
(1980+675)
3157
(2482+675)
3922
(3247+675)
7-12
Months
2440
(1980+460)
2902
(2442+460)
3522
(3062+460)
2440
(1980+460)
2942
(2482+460)
3707
(3247+460)
Lactation
30
Deshio Khaddodrobber Pushtiman by INFS, Dhaka University in 1992. These have served
as reference throughout the country. In 2007 WHO/FAO/UNU recommended a protein
requirement of 33 to 66 g (0.83g/kg/day) depending on the body weight. This requirement is
being proposed for the Bangladesh population as presented in table 4.7.
Table 4.7: RDA for Macronutrients in different age groups for both male and females
Age(
yrs)
Body wt(kg)
Protein
(FAO 2007) g/day
Total Fat
(FAO-2008)
(%E)
Numeric Amount)
Fiber g/d
Male
Female
Male
Female
Male
Female
Male
Femal
e
Male
<1
7.47
6.91
10.2
9.4
40-60
40-60
ND
ND
No AI has
been set
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19-50
5165+
11.43
13.51
15.67
17.69
16.71
18.46
20.37
22.55
25
27.8
30.88
34.88
38.63
43.96
49.87
55.21
58.64
45-75
45-75
10.79
13
15.06
16.81
16.02
17.81
19.76
22.09
24.82
28.21
32.36
36.96
40.71
43.22
44.99
46.66
48.51
40-75
40-75
11.6
11.9
13.1
17.1
17.1
17.1
25.9
25.9
25.9
25.9
40.5
40.5
40.5
40.5
57.9
57.9
57.9
57.9
33-66
10.8
11.4
12.7
16.2
16.2
16.2
26.2
26.2
26.2
26.2
41
41
41
41
47.4
47.4
47.4
47.4
33-66
35
35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
20-35
20-35
35
35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
25-35
20-35
20-35
19
19
19
25
25
25
25
25
31
31
31
31
31
38
38
38
38
38
38
19
19
19
25
25
25
25
25
26
26
26
26
26
26
26
26
26
26
25
14
14
14
18
18
18
18
18
24
24
24
24
24
28
28
28
28
28
30
No AI
has been
set
14
14
14
18
18
18
18
18
20
20
20
20
20
22
22
22
22
22
25
45-75
40-75
33-66
33-66
20-35
20-35
30
21
30
25
Female
Pregnancy
+14
28
25-28
Lactation (0-6 Month)
+19
29
27-30
Lactation (7-12 Month)
+13
29
27-30
Nutrient Reference Values for fiber has been adopted from nutrient recommendations for Australia and New Zealand
2005
31
Requirements of all the micronutrients were adapted according to the suggestions of FAO/WHO in 2004 and are
summarized in tables 4.8, 4.9 and 4.10. In the booklet of INFS, daily requirements of calcium and folic acid for adult
male and females were suggested as 450mg and 200g, in the present study the requirement of these two nutrients
has been suggested as 1000mg and 400g for the wellbeing of the physical fitness.
Table 4.8: RNI of Vitamins for Bangladeshi population
Male
Female
Male
0.2-0.3
0.3-0.4
0.3-0.4
2a-4
2a-4
0.4-0.7
0.4-0.7
80
0.5
0.5
0.5
0.6
0.6
0.6
0.9
0.9
0.9
1.2
1.2
1.2
1.2
1.2
1.2
1.2
1.2
1.2
0.5
0.5
0.5
0.6
0.6
0.6
0.9
0.9
0.9
1.1
1.1
1.1
1.1
1.1
1.1
1.1
1.1
1.1
0.5
0.5
0.5
0.6
0.6
0.6
0.9
0.9
0.9
1.3
1.3
1.3
1.3
1.3
1.3
1.3
1.3
1.3
0.5
0.5
0.5
0.6
0.6
0.6
0.9
0.9
0.9
1
1
1
1
1
1
1
1
1
6
6
6
8
8
8
12
12
12
16
16
16
16
16
16
16
16
16
6
6
6
8
8
8
12
12
12
16
16
16
16
16
16
16
16
16
0.9
0.9
0.9
1.2
1.2
1.2
1.8
1.8
1.8
2.4
2.4
2.4
2.4
2.4
2.4
2.4
2.4
2.4
0.9
0.9
0.9
1.2
1.2
1.2
1.8
1.8
1.8
2.4
2.4
2.4
2.4
2.4
2.4
2.4
2.4
2.4
150
150
150
200
200
200
300
300
300
400
400
400
400
400
400
400
400
400
40-75
600
600
1.2
1.1
1.3
16
14
2.4
2.4
400
Pregnancy
Lactation (0-6mont)
Lactation (7-12mont
800
850
1.4
1.4
18
1.5
1.6
17
1.5
1.6
b
arbitrary values, Niacin-NE, niacin equivalents.
2.6
2.8
2.8
Female
Female
375400
400
400
400
450
450
450
500
500
500
600
600
600
600
600
600
600
600
600
0.2-0.3
11
13
15
17
16
18
20
22
25
28
32
37
41
43
45
47
49
40-75
375400
400
400
400
450
450
450
500
500
500
600
600
600
600
600
600
600
600
600
Male
Male
6.9
Vit-C
(FAO-2004)
RNI mg/day
Female
Female
Folic acid
(FAO-2004)
g/day
Male
45-75
Vit-B12
(FAO-2004)
g/day
Female
11.4
13.5
15.7
17.7
16.7
18.5
20.4
22.6
25
27.8
30.9
34.9
38.6
44
49.9
55.2
58.6
45-75
Niacin
(FAO-2004)
Mg NE/day
Male
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
1965+
Riboflavin
(FAO-2004)
mg/day
Female
7.47
Thiamine
(FAO-2004)
mg/day
Male
<1
Vit-A
(FAO-2004)
retinol, g/d
Female
Male
Age
(yrs)
Body wt(kg)
80
25-30b
150
150
150
200
200
200
300
300
300
400
400
400
400
400
400
400
400
400
2530b
30b
30b
30b
30b
30b
30b
35b
35b
35b
40
40
40
40
40
40
40
40
40
400
40
40
600
500
30b
30b
30b
30b
30b
30b
35b
35b
35b
40
40
40
40
40
40
40
40
40
55
70
32
<
1
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
50
51
65
+
Body wt(kg)
Ca (FAO-2004)mg/day
Phosphorus
(FAO2002)mg/day
15%
12%
10%
5%
90-275
6.21
7.71
9.31
460
460
460
500
500
500
500
500
500
1250
460
460
460
500
500
500
500
500
500
1250
3.9
3.9
3.9
4.2
4.2
4.2
5.9
5.9
5.9
5.9
4.8
4.8
4.8
5.3
5.3
5.3
7.4
7.4
7.4
7.4
1300
1300
1300
1300
1300
1300
1300
1300
1250
1250
1250
1250
1250
1250
1250
1250
1250
1250
1250
1250
1250
1250
1250
1250
9.7
9.7
9.7
9.7
12.5
12.5
12.5
9.1
1000
1000
700
700
1000
1300
700
700
Male
Female
Male
Female
Male
Female
7.47
6.91
300d-400g
300d-400g
90-275
11.43
13.51
15.67
17.69
16.71
18.46
20.37
22.55
25
27.8
10.79
13
15.06
16.81
16.02
17.81
19.76
22.09
24.82
28.21
500
500
500
600
600
600
700
700
700
1300
500
500
500
600
600
600
700
700
700
1300
30.88
34.88
38.63
43.96
49.87
55.21
58.64
45-75
32.36
36.96
40.71
43.22
44.99
46.66
48.51
40-75
1300
1300
1300
1300
1300
1300
1300
1300
45-75
40-75
45-75
40-75
Pregnancy
Lactation (0-6mont)
Lactation (7-12mont)
Iron(FAO-2004)
Recommended nutrient intake (mg/day)
for a dietary iron bioavailability
1200
1000
1000
700
700
700
700
Na mg/day
(NIN 2010)
(RI)
K mg/day
(NIN 2010)
(RI)
Mg
(FAO-2004)
mg/day
15%
12%
10%
5%
Male
Female
Male
Female
Male
Female
18.61
6.21
7.71
9.31
18.61
407
407
628
628
26-54
26-54
5.8
5.8
5.8
6.3
6.3
6.3
8.9
8.9
8.9
8.9
11.6
11.6
11.6
12.6
12.6
12.6
17.8
17.8
17.8
17.8
11.6
11.6
11.6
12.6
12.6
12.6
17.8
17.8
17.8
17.8
28.0
28.0
28.0
28.0
65.4
65.4
65.4
65.4
62.0
62.0
62.0
58.8
1100
1100
1100
1550
1550
1550
1100
1100
1100
1550
1550
1550
60
60
60
76
76
76
100
100
100
230
60
60
60
76
76
76
100
100
100
220
29.2
29.2
29.2
29.2
37.6
37.6
37.6
27.4
5.8
5.8
5.8
6.3
6.3
6.3
8.9
8.9
8.9
8.9
14.0
14.0
14.0
14.0
32.7
32.7
32.7
32.7
31.0
31.0
31.0
29.4
589
589
589
1005
1005
1005
14.6
14.6
14.6
14.6
18.8
18.8
18.8
13.7
4.8
4.8
4.8
5.3
5.3
5.3
7.4
7.4
7.4
7.4
11.7
11.7
11.7
11.7
27.7
27.7
27.7
27.7
25.8
25.8
25.8
24.5
589
589
589
1005
1005
1005
12.2
12.2
12.2
12.2
15.7
15.7
15.7
11.4
3.9
3.9
3.9
4.2
4.2
4.2
5.9
5.9
5.9
5.9
9.3
9.3
9.3
9.3
21.8
21.8
21.8
21.8
20.7
20.7
20.7
19.6
230
230
230
230
230
230
230
230
220
220
220
220
220
220
220
220
9.1
11.4
13.7
27.4
19.6
24.5
29.4
58.8
2092
1902
3750
3225
260
220
9.1
11.4
13.7
27.4
19.6
24.5
29.4
58.8
2092
1902
3750
3225
260
220
Male
Female
11yrs
12yrs
13yrs
14yrs
Premenarch
e
Age(yrs)
Table 4.9: RNI (Recommended nutrient intake) of Calcium, Phosphorus, Iron, Magnesium and RI (recommended intake) of Sodium
and Potassium
7.5
10.0
Post menopausal
9.4
11.3
12.5
15.0
22.6
30.0
220
270
270
33
Age
(yrs)
Body wt (kg)
Iodine, g/day
(FAO-2004)
High
bioavail
ability
Moderate
bioavailabi
lity
Male
Low
bioavaila
bility
Male
Female
Male
Female
Female
<1
7.47
6.9
90
90
1.1d2.5j
2.8-4.1
6.6-8.4
1.1d-2.5j
2.8-4.1
6.6-8.4
1-3
11.4-15.7
11-15
90
90
2.4
4.1
8.3
2.4
4.1
8.3
4-6
17.7-18.5
17-18
90
90
2.9
4.8
9.6
2.9
4.8
9.6
7-9
20.4-25
20-25
120
120
3.3
5.6
11.2
3.3
5.6
11.2
10-12
27.8-34.9
28-37
120
120
5.1
8.6
17.1
4.3
7.2
14.4
13-18
38.6-75
41-75
150
150
5.1
8.6
17.1
4.3
7.2
14.4
19-65+
45-75
40-75
150
150
4.2
14
4.9
9.8
200
3.4
5.5
11
200
4.2
7.0
14
200
6.0
10
20
Lactation(0-6mont)
200
5.8-5.3
9.5-8.8
19-17.5
Lactation (7-12mont)
200
4.3
7.2
14.4
34
Intake (g/p/d)
Cereals
464
Pulses
14.7
Fishes
50.3
Poultry
11.5
Meat
7.3
Egg
5.72
Potatoes
70
Leafy vegetables
36
Non-leafy vegetables
131
Fruits
45
Oils
20.4
Milk
32
Spices
40
Salt
15
Sugar/molasses
35
Energy and protein intake of the Bangladeshi population: The per capita mean energy and
protein intake of Bangladeshi population was 2190 kcal/day and 57.2g/day respectively. The
distribution of energy intake in the urban and rural population was 2094 kcal and 2223 kcal per
person per day, respectively and protein intake in urban and rural areas were 58.5g and 56.8g per
day, respectively (table 4.12). Intake of carbohydrate, protein, fat and fibre among the rural and
urban population has been shown in table 4.12. These values are different compared to the HIES,
2010 because of the use of the updated FCT 2013 in this study.
Table 4.12: Mean per capita energy, protein, carbohydrate, fat and fibre intake of
Bangladeshi population (weighted value)
Energy
kcal/day
Protein
g/day
Carbohydrate
g/day
Fat
Fibre
g/day
g/day
Rural
2223529
56.815.4
429106
26.311.9
23.511.0
Urban
2094484
58.516.1
36891
37.516.1
26.810.0
Total
2190521
57.215.6
413106
29.314.0
24.310.8
Table 4.13 shows that 40.3% of the population take more than 75% of total energy from
carbohydrate. A high intake of carbohydrate, especially simple and rapidly absorbed
carbohydrate increases the risk of coronary heart disease independent of conventional coronary
disease risk factors. In a study on rural Bangladeshi population, it was noted that 17% of the
studied population was overweight and 26% were obese (Bhowmik et al., 2012, 2013) which
may be a reflection of higher carbohydrate intake. Forty percent of the population take less than
10% of total energy from protein sources and 53% of the population take less than 15% of total
energy from fat. Low protein and fat intake could be possible factors implicated in the low birth
weight prevalence (22%; WHO, 2012), stunting (41%), wasting (16%), under-weight (36%),
BDHS, 2011 and thinness (30% of the women have BMI less than 18.5; BDHS, 2007). The data
in table 4.13 reflects the presence of both under-nutrition and over-nutrition in Bangladesh
attributed to disproportionate consumption of carbohydrate, protein and fat intake according to
HIES 2010.
Table 4.13: Distribution ranges of population- nutrient intake goals
Macronutrients
Carbohydrate
Protein
Fat
Range of intake
(%)
<55
55-75
>75
<10
10-15
>15
<15
15-30
>30
% Population
16.3
43.3
40.3
40
50
10
53
44
36
Adult male equivalent (AME) consumption for household members in different age groups
according to HIES 2010 data: Adult male consumption unit (kcal) for all the household
members in all age groups were calculated using the methodology of Bermudez et al (2012) and
are summarizes in table 4.14. Although mean calorie intake is about2190kcal but when it is
calculated according to male equivalent consumption 18-29.9yrs males are getting 2594kcal
energy and females of the same age group are getting about 2049kcal of energy.
Table 4.14: Adult male equivalent (AME) consumption for household members in
different age groups according to HIES 2010 data
Age
range, yrs
<1
Male
Energy, kcal/d
571
Female
Energy, kcal/d
571
AME
0.22
1-1.9
804
0.31
726
0.28
2-2.9
960
0.37
882
0.34
3-3.9
1064
0.41
986
0.38
4-4.9
1141
0.44
1064
0.41
5-5.9
1245
0.48
1115
0.43
6-6.9
1349
0.52
1219
0.47
7-7.9
1453
0.56
1323
0.51
8-8.9
1556
0.6
1453
0.56
9-9.9
1686
0.65
1582
0.61
10-10.9
1816
0.7
1712
0.66
11-11.9
1997
0.77
1816
0.7
12-12.9
2179
0.84
1946
0.75
13-13.9
2361
0.91
2023
0.78
14-14.9
2542
0.98
2075
0.8
15-15.9
2698
1.04
2127
0.82
16-16.9
2827
1.09
2127
0.82
17-17.9
2879
1.11
2127
0.82
18-29.9
2594
2049
0.79
30-59.9
2516
0.97
1997
0.77
>60
2075
0.8
1790
0.69
AME
0.22
37
Percent energy contribution of carbohydrate, protein and fat to the Bangladeshi diet: When
the contribution of energy is calculated from carbohydrate, protein and fat as a percentage of
total energy intakes, it has been found that carbohydrate contributed to 78%; protein contributed
to 10% of the energy and fat contributed to 12% of the total energy in the diet. Although 57g of
protein intake was noted, only few grams come from animal sources.
In a balanced diet, the ratio of energy distribution from carbohydrate, protein and fat would need
to be: 7:1:2. In South East Asian countries such as Vietnam, and Myanmar as well as
Bangladesh, the average citizen consumes 150200 kg annually, which accounts for two-thirds
or more of caloric intake and approximately 60% of daily protein consumption. Even in
relatively wealthier countries such as Thailand and Indonesia, rice still accounts for nearly 50%
of calories and one-third or more of protein (www.knowledgebank.irri.org).
39
In terms of total fat intake/day, it was noted that 55.9% of the population had an intake of total
fat (visible and non-visible) up to 30g; 39.1% of the population took between 30.1-60g of fat,
3.9% of the population had a fat intake between 60.1-80g of fat and 1.1% took more than 80g of
fat (figure 4.4).
40
g/person/day
Food grains
g/person/day
Fine Rice
8.9
Flour
1.48
Medium Rice
154
Vermicelli/ Sufi
1.76
Coarse Rice
252
Bread/Bun
1.39
Beaten Rice
1.02
Biscuits
4.34
Pop Rice
0.17
Cake
1.89
Puffed Rice
7.5
4.18
Wheat (attar)
25.8
It seems that mean energy intake has been decreased compared to HIES 2005 but current
consumption has been calculated using the updated food composition table of INFS (Shaheen,
2013). Food composition could be change with changing of nutrient composition of soils.
Table 4.16: Comparison of energy, cereal and rice intake, HIES 2005 and 2010
Source/year
HIES 2005
2238
452 (70%)
440 (68%)
HIES 2010
2190
442 (69%)
416 (64%)
Mean pulse intake for Bangladeshi population in 2010 survey was 14.68g/person/day and it was
mostly from lentil (Mosur) but other different kinds of pulses were also present in the diet which
provided some diversity. Pulses are low fat, high fibre, and high protein.
Table 4.17: Diversity of pulse intake in the Bangladeshi population
Item
g/person/day
Item
g/person/day
Lentil (Mosur)
6.723
1.23
Chickpea-Vetch
(Mug dal)
0.484
Maskalai
0.665
Green gram
(Booter dal)
3.762
Other pulses
1.753
Total
14.68 g/person/day
41
Diversity of Fish Intake: Mean fish intake was 50.3 g/person/day according to the HIES 2010
and the dominant types of fish eaten are rhui /katla, pangash, carp and puti/tilapia but other
different types of fish are also found in the menu of Bangladeshi diets which are summarized
below.
Table 4.18: Diversity of fish intake of the Bangladeshi population
Name of the Fish
g/person/day
g/person/day
Puti/Big puti/Tilapia/Nilotica
9.8
Sea Fish
1.92
Rhui/Katla/Mrigel/Kalibaush
7.50
Other Fishes
1.58
Pangash/Boal/Aire
7.21
Koi
1.14
5.96
Tangra/Eel fish
0.98
Mala/Dhela/Chapila/Batashi
4.27
Dried Fish
0.96
Hilsa
3.43
Magur/Shinghi/Khalisha
0.57
Shrimp
2.46
Baila/Tapashi
0.33
Shoal/Gajar/Taki
1.99
50.3
Diversity of Poultry and Meat Intake: Mean poultry and meat intake for Bangladeshi
population was about 19 g/person/day in 2010 and mostly contributed by chicken and beef. The
distributions of all the types are summarized below.
Table 4.19: Diversity of poultry and meat intake of Bangladeshi population
Item
g/person/day
Item
g/person/day
Chicken
10.77
Other meats
0.40
Duck
0.72
Buffalo
0.063
Beef
6.57
Sheep
0.017
Mutton
0.63
Total
19.14
42
Diversity of Vegetable Intake: Mean vegetables intake per person per day was 167g whereas
leafy vegetables were 36g and non-leafy vegetables were 131g. Intake of vegetables are about
half of the recommended allowances which is a risk factor for micro-nutrient deficiency in the
country. Distribution of all types of vegetables intake are summarizes in table 4.20.
Table 4.20: Diversity of vegetables intake in the Bangladeshi population
Item
g/person/day
Item
g/person/day
Brinjal
21.1
7.85
White gourd/Pumpkin
12.0
Tomato
7.15
Cauliflower/Cabbage
11.5
Radish
5.36
Water gourd
10.9
Balsam apple
4.28
Potal
10.3
Ladies' finger
3.26
Bean/Lobey
9.73
Other vegetables
11.67
Arum/Ol-kachu/Kachurmukhi
8.90
36.1
8.24
Total Vegetables
167
Diversity of Fruit Intake: Fruit intake for Bangladeshi population was about 45g/person/day
according to the HIES 2010 and it is less than half of the recommendations which also may be a
risk factor for vitamin and mineral deficiency in the population. Among the fruits taken, mango,
jackfruit and banana are the dominant types. The distributions of all the fruits are summarized
below.
Table 4.21: Diversity of fruit intake among the Bangladeshi population
Item
g/person/day
Item
g/person/day
Mango
11.66
Grape
0.72
Jack fruit
10.21
Amra/Kamranga
0.54
Ripe banana
6.38
Litchi
0.33
Guava
2.63
Palm
0.30
Apple
2.50
Black berry
0.28
Melon/Bangi
2.56
Safeda
0.095
Ripe papaya
1.63
Bedana
0.067
Pineapple
1.26
Others
2.95
Orange
0.77
44.98
43
Diversity of Oil Intake: Mean oils or visible fat intake was 20.42g/person/day in 2010. Soybean
oil was the most commonly consumed oil. Distribution of all the oils and visible fats are
summarized below in table 4.22.
Table 4.22: Diversity of oil and visible fat intake of Bangladeshi population
Item
g/person/day
Item
g/person/day
Soybean oil
18.36
Ghee
0.014
Mustard oil
2.06
Others
0.052
Dalda/Vanashpati
0.034
Total
20.52
Diversity of Milk Intake: Mean milk and dairy products intake was only 32g/person/day which
are far below the recommendations. Milk taken was mostly in the form of liquid milk. Milk
intake is essential to meet the requirement of calcium.
Table 4.23: Diversity of milk and dairy product intake in the Bangladeshi population
Food item
ml/person/day
Food item
ml/person/day
Liquid Milk
30.56
Milk drinks
0.069
Powder milk
0.42
0.050
Curd
0.54
Diversity of Spice Intake: Mean spice intake was 55g/person/day in 2010 for Bangladeshi
population and it is mostly contributed by onion, salt and green chilli.
Table 4.24: Diversity of spices intake in the Bangladeshi population
Item
g/person/day
Item
g/person/day
Onion
20.52
Ginger
1.47
Green Chilli
7.17
Cummins
0.84
Garlic
2.82
Coriander-seed
0.80
Dried Chilli
2.68
Aromatic-seed
0.34
Turmeric
2.37
0.28
Salt
15.94
44
Food
Group
Food
Cereals
Flesh meat
10
Egg
11
12
Other vegetables
13
14
Other fruits
15
Sweets
Organ meat
16
In HDDS, foods taken from group 3, 4, 5 considered as one score; foods from group 6, 7 considered as
one score; foods from 8, 9also considered as one score
45
In HIES 2010 data 24hr food intakes were recorded for 14 different days in all the 12240
households. The DDS values were calculated for individual households for all the 14 days and
this were summarized and the mean ( SD) valued were derived. The DDS values for
Bangladeshi households were 6.6 1.4 which is high according to FAO/FANTA Guidelines
(2011) See Figure 4.5.
Fig 4.6.1: HDDS (Dhaka city, Khagrachari and Rangamati) and IDDS (Students and slum
peoples)
National Experts,
2007 (2350 kcal)
Desirable
intake, g
%
Energy
Desirable
intake, g
%
Energy
Desirable
intake, g
%
Energy
Total Cereal
372
55
375
55
400
56
Rice
312
46.6
350
51
350
49
60
8.4
25
50
Pulses
66
10
60
8.8
50
6.5
Animal foods
126
180
7.0
260
10.5
Fish
50
55
2.1
60
22
35
1.4
40
Egg
15
0.6
30
47
75
2.9
130
3.5
Fruits
57
100
4.2
100
100
2.5
Leafy
132
2.5
200
3.6
200
Potato
130
60
2.5
100
Cooking oil
38
15
40
15.3
30
11
Sugar/Gur/Molasses
28
18
3.2
20
Spices
10
20
0.4
20
Total
959
1053
100
1280
100
Vegetables
Nonleafy
100
The mean energy requirements for Bangladeshi adults were calculated as 2430 kcal as described
in the energy requirement section of this chapter. Therefore, according to the HIES 2010 data the
current intake is about 240kcal deficient. But compared to the intrahousehold energy distribution
(table 4.14) according to adult male equivalent factors it could be stated no energy deficiency for
Bangladeshi adults (18yrs and above).
Mean vitamin A, riboflavin and calcium intakes are also deficient compared to requirements in
the diet of Bangladeshi population on the basis of HIES 2010 data (table 4.27, 4.28). Diets of
more than 70% of the population are deficient of vitamin A, calcium and iron, and about 50% of
the population have consumed less zinc than the requirements which reflected in the under
nutrition situation of the country. Although it seems that vitamin C intake is sufficient, more than
18% of the population is still consuming less than the requirements.
Table 4.27: Current Intake and RNI of different Vitamins for adult Bangladeshi
Population
Vitamins
Intake
(HIES 2010)
Male
RNI
Female
Vitamin-A, retinol Eq
(g/day)
388291
600
500
Vitamin-C mg/day
84.864.2
45
45
Thiamine (mg/day)
1.00.60
1.2
1.1
Riboflavin (mg/day)
0.800.35
1.3
1.1
17.810.2
16
14
Folic acid(/day)
19781
400
400
Calcium (mg/day)
439227
1000
1000
49
Table 4.28: Intake and RDA of Zinc and Iron for adult Bangladeshi Population
Minerals
Zinc
(mg/day)
Iron
(mg/day)
10.032.62
10.963.82
Bio-availability
Male
RDA
Female
High
4.2
3.0
Moderate
7.0
4.9
Low
14.0
9.8
15%
9.1
19.6
12%
11.4
24.5
10%
13.7
29.4
5%
27.4
58.8
50
51
52
53
54
Table 4.29: List of key foods with nutrient contributions according to HIES 2010
Nutrient Contribution (%)
Food name
Medium rice
wheat (Atta)
Potato
Coarse rice
Liquid milk
Chicken
Rohu
Green gram (boot)
Jack fruit
Brinjal
Puti
Pangash
Lentil(musur)
Beef
Mango
Indian Spinach
Chapila
Ripe banana
Bean
Cauliflower
Cabbage
Radish
Pumpkin
Perbol (patal)
Dried Fish (chapila)
Hilsa
Guava
Tomato
Bitter gourd
Shrimp
Soybean oil
Mustard oil
CHO
29
46
Prot
ein
17
5
2
33
5
2
Fat
8
4
Fibre
6
10
6
30
3
5
3
2
3
3
Vit
A
VitB1
VitB2
25
10
15
8
40
44
6
Nia
cin
48
Folic
acid
31
17
9
46
Mg
Ca
Na
27
13
35
12
15
14
28
14
13
4
3
2
7
10
10
3
4
17
8
28
13
8
6
4
3
2
5
4
3
3
13
2
11
3
4
0.34
2.3
2.5
3
4
8
4
4
12
2
19
2.1
4
3
4
P
18
8
3
44
3
6
2
10
4
7
58
6
Zn
13
Iron
4
13
23
VitC
Fre
que
ncy
13
12
10
10
5
4
4
4
4
3
3
3
3
3
3
2
2
2
2
2
3
1
1
1
1
1
1
1
1
1
1
1
55
Thiamine (mg)
43
126
146
1.3
0.21
0.05
4.6
11
Wheat (Atta)
334
1410
11.3
2.1
62.2
10.7
1.5
52
4.9
151
306
284
16
3.0
2
0.49
0.29
6.2
29
0.0
66
281
1.2
0.2
14.0
2.1
0.9
11
0.5
21
40
286
16
0.08
0.09
0.8
18
19.1
349
1480
7.1
0.2
79.5
0.7
0.5
0.7
43
126
146
0.02
0.6
11
0.0
32
0.06
0.28
0.8
1.7
25
0.12
0.07
11.4
0.05
0.07
4.1
Potato
Coarse rice
Liquid milk
Fat(g)
63
263
3.1
3.7
4.3
0.0
0.6
103
0.1
22
90
131
51
106
447
22.3
1.8
0.0
0.0
1.1
15
0.5
32
173
315
37
95
400
17
1.2
13
1.1
27
141
287
100
350
1470
20.4
44.8
17.4
2.6
203
8.8
179
31
187
69
Jack fruit
74
312
1.2
0.2
13.3
7.2
1.1
13
0.3
42
41
268
Brinjal
24
100
1.9
0.1
2.0
4.1
0.7
21
0.4
24
47
178
139
582
17.6
7.6
4.9
967
2.6
620
203
53
Chicken
Rohu
Green gram
(boot)
Puti
Pangash
162
676
15.9
11
14
0.1
29
130
169
46
Lentil (musur)
317
1340
27.7
0.8
43.2
13.2
2.9
23
5.1
72
261
635
37
Beef
103
436
20.7
2.3
0.0
0.0
1.0
2.0
15
190
395
52
Mango
82
348
0.8
0.4
18.0
1.6
0.8
13
0.2
15
16
181
Indian
Spinach
25
105
2.4
0.3
2.1
2.2
1.2
111
2.2
179
31
187
69
Chapila
106
442
15.4
4.9
4.4
1060
4.8
37
560
231
57
95
400
1.3
0.8
19.2
2.6
0.8
11
0.3
23
36
411
10
Ripe banana
0.7
9
1.3
2
0.4
5
0.36
0.3
5
0.5
9
0.5
7
3
1.8
5
3.8
9
3.5
2
0.6
0
0.3
5
0.2
4
Vit c (mg)
0.7
Folate(g)
Niacin (mg)
0.5
Riboflavin
(mg)
4.2
Ret Eq (g)
Potassium
(mg)
76
zinc(mg)
Phosphorus
(mg)
Sodium (mg)
Magnesium
(mg)
0.4
Iron (mg)
Ash, g
6.5
CHO(g)
1450
Protein(g)
342
Energy(kj)
Medium rice
Name of food
Energy
(kcal)
total dietary
fibre(g)
Calcium (mg)
170
0.02
0.36
0.5
140
51.8
0.11
0.05
[0.9]
24
3.4
0.03
0.07
0.9
34
1.3
59.0
0.01
0.03
0.3
.15
0.06
4.5
0.77
0.13
6.3
36
0.06
0.19
10.0
0.0
25
0.09
0.10
0.6
71
103.0
170
0.02
0.36
[0.5]
140
51.8
1.97
6.0
0.94
0.08
0.9
20
1.0
56
17
0.5
0.32
32
1
0.05
0.02
0.01
0.02
24
18
18
101
74
77
1.5
0.9
1.4
0.3
0.1
0.3
2.6
2.5
1.3
2.5
1.6
2.4
0.4
0.6
0.7
30
24
52
0.5
0.4
0.7
27
15
10
182
23
16
225
142
349
115
40
8
0.28
0.38
0.11
0.08
369
0.9
0.43
0.07
5
Tr
0.06
24
102
2.0
0.3
2.2
2.2
0.5
16
1.7
15
18
148
28
0.4
0.17
0.03
56.6
9.8
570
3.7
104
1798
925
1408
260
0.12
0.14
5.6
0.21
0.07
0.05
0.09
0.01
0.03
1.2
0.6
0.7
22
3
63
23
31
81
926
18
265
96
129
1.0
1.9
2.1
341
17
16.
8
0.5
0.2
0.3
1.4
90
0
90
0
1.9
86
1.3
26
195
162
52
0.54
10.9
2.5
3.6
5.4
1.7
2.6
0.7
0.4
1.1
17
16
16
0.7
0.3
1.8
25
7
31
18
28
20
261
156
182
6
7
36
0.31
0.19
0.35
421
0.6
26
941
503
117
1.36
33
24
0.7
60
30
8.7
40.5
25
16
17.3
21.1
16
19.4
49
9
45
228.3
30.6
90.6
0.5
0.8
[0.
8]
Vit c (mg)
Folate(g)
220
154
Niacin (mg)
34
42
Ret Eq (g)
25
16
Zinc (g)
Riboflavin
(mg)
Sodium (mg)
1.1
0.7
Potassium
(mg)
44
37
Phosphorus
(mg)
0.7
0.8
Magnesium
(mg)
2
2.1
Iron (mg)
8.3
2.7
Calcium
(mg)
0.1
0.3
CHO(g)
3.9
2.7
Fat(g)
228
119
Protein(g)
54
28
Energy(kj)
Thiamine
(mg)
Guava
Tomato
Bitter
gourd
Shrimp
Soybean
oil
Mustard
oil
Ash, g
Hilsa
total dietary
Fibre(g)
Bean
Cauliflow
er (boiled)
Cabbage
Radish
Pumpkin
Perbol
(patal)
Dried Fish
(Chapila)
Energy(kcal)
Name of
food
Continued
Tr
57
Kcal/100g
Name of food
50-70 Kcal/100g
Crabs
Kcal/100g
70 -100 Kcal/100g
Bhangon (Fresh)
154
Mullet
155
Bele Fish/Poa
75
156
Betrongi fish
76
Dragon Fish
161
Black Fish/Baho
76
Sarputi
161
78
Boal
166
Bhetki (Fresh)
79
Salmon
167
84
Magur
86
210
Pomfret (White)
87
Tengra (Dried)
255
87
Bhetki (Dried
266
Aire Fish
89
Hilsha Fish
273
Bata fish
89
Bhangon (Dried)
274
Shrimp
89
Prawns whole(Dried)
287
92
Pata fish(Dried)
293
Kucha
92
296
Shark
93
Sole
94
312
Gahira Fish
97
Butter Fish
114
Lota Fish
97
120
Rohu
97
Scorpion Fish
124
Mrigal
98
Cat Fish
126
Eel Fish
100
Silver curp
127
200-300 Kcal/100g
>300 Kcal/100g
Tilapia
100-150 Kcal/100g
Chapila (Fresh)
103
140
Folui
103
Bhangon (Powdered)
144
Fesha Fish(Fresh)
104
Tengra (Fresh)
144
Ribbon Fish
104
Bacha Fish
147
58
Name of food
Kcal/100g
Name of food
Kcal/100g
105
106
Flat Fish
108
Fesha Fish(Dried)
336
Carp
111
Magur (Dried)
338
Pomfret (Black)
111
Tapse (Dried)
343
Boicha Fish
112
Prawn(dray)
349
Gura Fish
112
Fishmeal
364
Khalisha Fish
112
Ribbon Fish(dried)
383
Mola Fish
112
Hilsha (Salted)
400
Pomfret(Small)
112
Chapila (Dried)
413
Silver Fish
112
Name of food
Kcal/100g
300-350 Kcal/100g
210
Peas dried/split
315
214
Horse gram
321
215
Moth beans
330
206
Green gram(whole)
334
212
335
211
Peas fried
340
209
Lentils
343
208
Khesari dal
345
216
Rajmah
346
201
Bean(Field)
347
205
Black gram(split)
347
207
Green gram(split)
348
350-450 Kcal/100g
202
Bengal gram(whole)
360
204
Bengal gram(fried)
369
203
Bengal gram(split)
372
213
Soybean
432
59
Kcal/100g
Name of food
<20Kcal/100g
Kcal/100g
50-70Kcal/100g
Celery stalks
18
Prawal leaves
55
Ipomoea stems
19
Kheshari leaves
55
Kongulo aga/taokharong bo
55
20-30Kcal/100g
Lettuce
21
Chukai leaves
56
Spinach sour
21
Mesta leaves
56
Amaranth(data) leaves
22
56
Mollugo
22
Kassava
59
Radish leaves
24
Punornova leaves
61
Purslane
25
Taolingashku
61
Amaranth Leaves(tender)
26
62
Cabbage
26
Ghanda batali
62
Bitter gourd
26
63
Indian spinach
27
Cauliflower leaves
66
Edible fern
29
Turnip leaves
67
Bathua leaves
30
Orai balai
70
Spinach
30
70
30-50Kcal/100g
70-100Kcal/100g
31
Soybean leaves
72
Wild coriander
32
Thankuni leaves
73
Safflower leaves
33
Carrot leaves
77
Mustard leaves
34
77
Cowpea leaves
36
Yellow saraca
79
Celery leaves
37
Indian ivy-rue
81
Sineiye leaves
37
Drumstick leaves
92
Pumpkin leaves
38
Agathi
93
Roselle
38
Gram leaves
97
39
Potato leaves
40
Curry leaves
108
Helencha leaves
41
Tamarind leaves(green)
115
43
Coriander leaves
44
Beet leaves
46
>300Kcal/100g
Kolmee leaves
46
Susni sak
46
Fenugreek leaves
49
Mint leaves
49
100-150Kcal/100g
150-200Kcal/100g
277
305
60
31
32
32
33
34
35
36
38
39
41
41
42
42
42
43
43
44
44
44
48
48
50
Name of food
50-70Kcal/100g
Jackfruit(immature)
Pea eggplant
Fig(red)
Lotus seeds(green)
Chaltha
Drumstick/Horseradish
Gourd (bitter)
Gourd(bottle)
70-100Kcal/100g
Lokooch
Solanum
Kakrol
Plantain
100-150Kcal/100g
Chilli(green)
Gram (red, unripe)
Betagi
Yam
Peas (green)
Water lily (white)
150-200Kcal/100g
Water lily stem (red)
200-300Kcal/100g
Lotus stem (dry)
Kcal/100g
51
52
53
57
59
60
60
66
73
77
80
83
103
116
120
126
127
142
193
234
61
Bengali Name
<20Kcal/100g
Komolar rosh
Kalo jam
Kheera
Wild melon
Sindera
Watermelon
Melon
Melon(musk)
Amla
Tomato(ripe)
Tarmuz
Bangee
Kharmuj
Amloki
Paka tometo
20-30 Kcal/100g
Coconut milk
Daber pani
Bead tree
Kusumgulu
Palm, Palmyra(green)
Kochi tal
Pineapple
Anarosh(joldugee)
30 -50 Kcal/100g
Burmese grape
Lotkon
Lemon(sweet)
Mishti lebu
Fig(ripe)
Dumur(paka)
Pommelo(red)
Zambura(lal)
Rose apple
Jamrul
Papaya (ripe)
Paka pepe
Pineapple (wild
Anarosh (deshee)
variety)
Lime (sweet)
Mushambee
Orange/mandarin
Komola
Straw berry
Straw berry
Lime
Lebu
Jackfruit (ripe)
Paka Kathal
Kodobele (ripe)
Kodobele (paka)
Roshko
Bilimbi
Kamranga
Peaches
Peach phal
50-70 Kcal/100g
Guava
Peyara
Black berry (deshi)
Kalo jam
Plum
Alubokhara
Kusum fruit
Orange
Lemon
Lichis
Lichi (bastard)
Tamarind (immature)
Cherries (red)
Ambada (hog plum)
Kodobele (immature)
Pears
Bullocks heart
Kusumphul
Malta
Kagogee lebu
Lichi
Ash phal
Tetul (kacha)
Cherry phal
Amra
Kodobele (kacha)
Nashpatee
Nona ata/ Atafol
Kcal/
100g
Name of food
Bengali Name
6
11
11
70-100
Breadfruit
Pomegranate juice
Phalsa
14
Pomegranate
16
17
17
19
20
23
28
29
30
32
35
37
38
39
42
Kcal/100g
Madar
Bedanar rosh
Folsha
Bedana
(bichishoho)
Apple
Persimmon
Tetul(bilati)
Palm(ripe)
Wood apple
Custard apple
Mango(ripe)
Grapes
Apel
Gav
Belatee tetul
Paka tal
Bel
Sharif
Paka am
Angur
100-150 Kcal/100g
Boroi(bitter plum)
Boroy
Banana
Paka kola
Mahua(ripe)
Mohua phul
Gab
Gab
Dates
Khezur (taza)
200 -300 Kcal/100g
Tamarind (pulp)
Tetul(paka)
Kcal/
100g
71
71
72
74
76
76
78
87
87
90
90
97
104
109
111
113
144
283
42
43
43
44
47
48
49
49
50
50
Raisins
Dates(dry)
>300 Kcal/100g
Kishmish
Khezur (shukna)
308
324
51
52
52
53
54
59
61
61
62
64
66
66
69
70
62
4.12 Conclusions
Dietary habits of Bangladeshi population are changing with decreasing rice dependency and
increasing vegetables, fruits and animal products. These are promising although vegetable and fruit
intakes are still half of the requirements. Average consumption of energy in Bangladeshi population
seems 280kcal less than the requirements of average adults but when the consumption is calculated
on the basis of adult male equivalents then it has been found that Bangladeshi adult males are
consuming sufficient energy although females are depriving little bit. Although mean dietary
diversity score of the diet of Bangladeshi population are satisfactory (more than 6) but still
micronutrient intake deficiency specially vitamin A, calcium, iron, zinc, folic acid are still prominent.
This study proposes a desirable diet with emphasis on fruits vegetables, pulses, milk and other animal
products consumption to fulfil the requirements.
4.13 Recommendations
1. Given the pressing need for updated energy and nutrient requirements, the study is timely and
fulfills an important policy requirement in the area of human nutrition, food planning and
dietary guidance.
2. It has followed up from the work of previous preliminary desk review, calculations and
consultations carried out by stakeholders from academic, research and government
institutions.
3. The study provides an update on energy requirements for all ages, based on measurements
and estimates of total daily energy expenditure and on energy needs for growth, pregnancy
and lactation based on the FAO/WHO recommendations.
4. It has also adapted the latest macro and micronutrient requirements established by
FAO/WHO and regional institutions for use in Bangladesh. The study is based on
international methodologies and evidence drawn from global and regional recommendations.
5. The diet plans and menu options have been formulated based on an assessment of household
and individual food consumption using the HIES 2010. Accordingly, it provides a basis for
realistic food and nutrition planning given that it reflects the dietary adequacy and nutrient
gaps in Bangladeshi diets.
6. The diets proposed can be adapted for use by both poor and non poor households in urban
and rural areas. A variety of foods and food groups has been used in planning the diets so as
to achieve a desirable dietary pattern with adequate dietary diversity scores.
7. The study findings can be considered for agriculture, food and diet planning wherein updates
on energy and nutrient requirements are needed. Accordingly, the study findings can be used
for normative guidance under the national nutrition programmes and interventions as well as
for hospital diets.
8. The dietary guidelines have been developed using science based evidence from the study and
are recommended in health and nutrition improvement for the general population.
9. The key nutrition messages can be considered for use in policy, programmes and field
interventions across food, agriculture and health sectors.
64
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72
A1: Physical Activity Level (PAL) calculations in different occupations in Bangladeshi population
TV_CHAT
PAL
TT
1.7
3.4
1.95
1.95
1.4
4.2
24
33.4
1.38
Athletes
6.6
39.6
2.3
4.6
1.7
6.8
1.95
3.9
1.4
4.2
24
66.1
2.75
Army officer
3.37
26.96
2.3
4.6
1.7
5.1
1.95
3.9
1.4
4.2
24
50.8
2.11
32
2.3
2.3
1.7
8.5
1.95
1.95
1.4
1.4
24
54.2
2.25
28
2.3
2.3
1.7
8.5
1.95
3.9
1.4
1.4
24
52.1
2.17
Banker (Urban)
1.3
10.4
2.3
2.3
1.7
5.1
1.95
3.9
1.4
4.2
24
32.9
1.37
Banker (rural)
1.3
10.4
2.3
2.3
1.7
3.4
1.95
3.9
1.4
4.2
24
32.2
1.34
Bakery worker
2.5
20
2.3
2.3
1.7
6.8
1.95
3.9
1.4
4.2
24
43.2
1.80
Barber (Urban)
1.6
11.2
2.3
4.6
1.7
3.4
1.95
3.9
1.4
4.2
24
35.3
1.47
Barber (rural)
1.6
12.8
2.3
4.6
1.7
3.4
1.95
3.9
1.4
2.8
24
35.5
1.47
24
2.3
2.3
1.7
3.4
1.95
3.9
1.4
4.2
24
45.8
1.90
2.9
23
2.3
2.3
1.7
6.8
2.8
2.8
24
46
1.91
Beating cotton
2.4
19
2.3
2.3
1.7
6.8
2.8
2.8
24
42
1.75
Breaking nuts
1.9
15
2.3
2.3
1.7
6.8
2.8
2.8
24
38
1.58
8
4.2
34
8
1
8
1
2.3
2.3
4
1.7
6.8
1
2.8
3
2
1
2.8
24
56
Binding sheaves
WPAL=Working PAL; SPAL=Sleeping PAL; Pcare PAL= Personal care PAL; Tcare PAL=Total Care PAL; ECS PAL= Eating, Cooking, Sitting PAL
HHWPAL=House hold, Walking PAL; TV chathr PAL=TV, Chatting PAL; TT=Total time; TPAL=Total PAL.
2.33
Brick breaking
(Urban)
Brick breaking
(rural)
Brick field
worker
Boy, Hotel
73
APAL
PAL
2.3
TPAL
TV chathr
2.3
HHWPAL
PAL
HHWhr
PAL
Ecs PAL
Pcare hr
PAL
S_PAL
14.5
ECSHr
PAL
1.45
W_PAL
10
PAL
Actor
Occupation
Whr
Sleeping
hr
Tcare PAL
TV_CHAT
PAL
TT
1.7
6.8
1.95
3.9
1.4
2.8
24
51.6
2.15
3.5
28
2.3
2.3
1.7
6.8
1.95
1.95
1.4
2.8
24
49.9
2.07
8
8
2.2
2.2
17.6
18
6
8
1
1
6
8
2
1
2.3
2.3
4.6
2.3
4
4
1.7
1.7
6.8
6.8
2
1
1.95
2.8
3.9
3
2
2
1.4
1
2.8
2.8
24
24
41.7
40
1.73
1.66
Cowboy
2.7
21.6
2.3
2.3
1.7
5.1
1.95
3.9
1.4
4.2
24
44.1
1.83
3.5
28
2.3
2.3
1.7
6.8
1.95
3.9
1.4
1.4
24
50.4
2.10
3.5
24.5
2.3
2.3
1.7
6.8
1.95
3.9
1.4
2.8
24
48.3
2.01
Cutting trees
4.8
38.4
2.3
2.3
1.7
5.1
1.95
3.9
1.4
4.2
24
60.9
2.53
Cutting grass
4.7
23.5
2.3
2.3
1.7
8.5
1.95
3.9
1.4
4.2
24
50.4
2.10
4.7
38
2.3
2.3
1.7
6.8
2.8
2.8
24
60
2.5
3.4
27
2.3
2.3
1.7
6.8
2.8
2.8
24
50
2.08
4.3
34
2.3
2.3
1.7
6.8
2.8
2.8
24
57
22.37
3.8
30
2.3
2.3
1.7
6.8
2.8
2.8
24
53
2.2
1.8
14
2.3
2.3
1.7
6.8
2.8
2.8
24
37
1.54
1.9
15
2.3
2.3
1.7
6.8
2.8
2.8
24
38
1.58
Carpenter
(Urban)
Carpenter
(rural)
Cutting
grass
with machete
Cutting
fruit
from tree
Chopping wood
with machete
Clearing ground
Cooking
Collecting leaves
Catching fish by
8
3.9
31
8
1
8
1
2.3
2.3
4
1.7
6.8
1
2.8
3
2
1
2.8
24
54
hand
WPAL=Working PAL; SPAL=Sleeping PAL; Pcare PAL= Personal care PAL; Tcare PAL=Total Care PAL; ECS PAL= Eating, Cooking, Sitting PAL
HHWPAL=House hold, Walking PAL; TV chathr PAL=TV, Chatting PAL; TT=Total time; TPAL=Total PAL.
74
APAL
PAL
TPAL
TV chathr
2.3
HHWPAL
2.3
PAL
HHWhr
Ecs PAL
PAL
PAL
Pcare hr
ECSHr
S_PAL
28.8
TcarePAL
PAL
3.6
W_PAL
PAL
Car mechanic
Chemical
Industry
Child care
Cleaning house
Occupation
Whr
Sleeping
hr
Continued.
2.25
2.8
2.8
24
59
2.5
5.2
42
2.3
2.3
1.7
6.8
2.8
2.8
24
64
2.66
6.5
52
2.3
2.3
1.7
6.8
2.8
2.8
24
75
33.12
5.4
43
2.3
2.3
1.7
6.8
2.8
2.8
24
66
32.75
5.2
41.6
2.3
2.3
1.7
5.1
1.95
3.9
1.4
2.8
24
63.7
2.65
5.2
36.4
2.3
2.3
1.7
5.1
1.95
3.9
1.4
2.8
24
59.5
2.47
Driver (Urban)
2.1
12.6
2.3
2.3
1.7
8.5
1.95
1.95
1.4
4.2
24
37.6
1.56
Driver (rural)
2.1
14.7
2.3
2.3
1.7
6.8
1.95
3.9
1.4
2.8
24
38.5
1.60
2.1
17
2.3
2.3
1.7
6.8
2.8
2.8
24
40
1.6
5.5
44
2.3
2.3
1.7
6.8
2.8
2.8
24
67
2.79
40
2.3
2.3
1.7
6.8
2.8
2.8
24
63
2.6
4.6
37
2.3
2.3
1.7
6.8
2.8
2.8
24
60
2.5
Driving(Tractor)
Digging
irrigation
channels
Digging holes for
posts
Digging ground
75
APAL
TPAL
PAL
6.8
TT
TV chathr
1.7
TV_CHA
T
PAL
HHWPAL
PAL
2.3
HHWhr
2.3
Ecs PAL
PAL
ECSHr
Pcare hr
TcarePAL
S_PAL
PAL
PAL
36
W_PAL
4.5
Catching crabs
in coastal area
Collecting and
spreading
manure
Cutting
sugarcane
Clearing ground
(depending types
of land)
Day labouring
(Urban)
Day labouring
(rural)
PAL
Occupation
Whr
Sleeping
hr
Continued
2.3
1.7
5.1
1.95
1.95
1.4
4.2
24
34.5
1.43
Doctor (rural)
1.45
8.7
2.3
4.6
1.7
5.1
1.95
1.95
1.4
5.6
24
34
1.41
Deseeding cotton
1.8
14
2.3
2.3
1.7
6.8
2.8
2.8
24
37
1.54
Earth cutting
6.2
37.2
2.3
2.3
1.7
8.5
1.95
3.9
1.4
2.8
24
62.7
2.61
24
2.3
2.3
1.7
5.1
1.95
3.9
1.4
2.8
24
46.1
1.92
21
2.3
4.6
1.7
5.1
1.95
3.9
1.4
2.8
24
45.4
1.89
Engineer
1.45
11.6
2.3
4.6
1.7
6.8
1.95
1.95
1.4
2.8
24
34.8
1.44
14
2.3
4.6
1.7
5.1
1.95
3.9
1.4
4.2
24
38.8
1.61
Electrical
industry
16
2.3
2.3
1.7
6.8
2.8
2.8
24
39
1.6
Fisher man
2.73
21.84
2.3
4.6
1.7
3.4
1.95
3.9
1.4
4.2
24
44.9
1.87
Farmer(Male)
40
10
10
2.3
2.3
1.7
3.4
1.95
1.95
1.4
2.8
24
60.5
2.51
Forking
dry
leaves
Feeding animals
6.8
54
2.3
2.3
1.7
6.8
2.8
2.8
24
77
3.6
29
2.3
2.3
1.7
6.8
2.8
2.8
24
52
2.1
Fetching water
from well
Furnishing
industry
4.1
33
2.3
2.3
1.7
6.8
2.8
2.8
24
56
2.3
3.3
26
2.3
2.3
1.7
6.8
2.8
2.8
24
49
2.04
Electrical
(Urban)
Electrical
(rural)
Whr
work
work
8
2.5
20
6
1
6
1
2.3
2.3
4
1.7
6.8
2
1.95
3.9
3
1.4
4.2
24
43.2
Garment worker
WPAL=Working PAL; SPAL=Sleeping PAL; Pcare PAL= Personal care PAL; Tcare PAL=Total Care PAL; ECS PAL= Eating, Cooking, Sitting PAL
HHWPAL=House hold, Walking PAL; TV chathr PAL=TV, Chatting PAL; TT=Total time; TPAL=Total PAL.
76
APAL
4.6
TPAL
2.3
TT
TV
chathr
PAL
HHWPA
L
PAL
ECSHr
HHWhr
TcarePA
L
Ecs PAL
Pcare hr
11.6
PAL
S_PAL
1.45
PAL
PAL
W_PAL
Doctor (Urban)
Occupation
PAL
Sleeping
hr
TV_CHA
T
PAL
Continued
3.2
1.8
TV_CHA
T
PAL
TV chathr
HHWPAL
1.7
3.4
1.95
3.9
1.4
4.2
24
53.2
2.21
3.8
30
2.3
2.3
1.7
6.8
2.8
2.8
24
53
2.2
3.1
25
2.3
2.3
1.7
6.8
2.8
2.8
24
48
4.4
35
2.3
2.3
1.7
6.8
2.8
2.8
24
58
2.4
Handloom
1.5
12
2.3
2.3
1.7
5.1
1.95
1.95
1.4
4.2
24
33.6
1.39
Ironing clothes
3.5
28
2.3
2.3
1.7
6.8
2.8
2.8
24
51
2.12
Journalist
10
2.4
24
2.3
2.3
1.7
5.1
1.95
3.9
1.4
2.8
24
44.1
1.83
Kneeling sorting
potatoes
1.6
13
2.3
2.3
1.7
6.8
2.8
2.8
24
36
1.5
Laundry work
3.4
27.2
2.3
2.3
1.7
6.8
1.95
3.9
1.4
4.2
24
50.4
2.10
Lab worker
10
20
2.3
2.3
1.7
5.1
1.95
1.95
1.4
2.8
24
39.2
1.63
Loading Sacks
4.7
38
2.3
2.3
1.7
6.8
2.8
2.8
24
60
2.5
Loading manure
6.4
51
2.3
2.3
1.7
6.8
2.8
2.8
24
74
3.08
2.6
21
2.3
2.3
1.7
6.8
2.8
2.8
24
44
1.83
3.7
30
2.3
2.3
1.7
6.8
2.8
2.8
24
52
2.1
7.4
59
2.3
2.3
1.7
6.8
2.8
2.8
24
82
3.4
2.7
22
2.3
2.3
1.7
6.8
2.8
2.8
24
44
1.83
Grinding grain
on millstone
Harvesting root
crops
Hoeing
Loading
earth
oven with food
Lifting grain
sacks for
weighing
Loading sacks on
lorry
Light cleaning
77
APAL
4.6
TPAL
2.3
TT
PAL
PAL
HHWhr
Pcare hr
Ecs PAL
S_PAL
PAL
PAL
29.05
ECSHr
Sleeping
hr
4.15
Gardener
PAL
W_PAL
Occupation
Whr
PAL
TcarePAL
Continued
2.8
2.8
24
46
1.91
3.7
30
2.3
2.3
1.7
6.8
2.8
2.8
24
52
2.16
2.7
22
2.3
2.3
1.7
6.8
2.8
2.8
24
44
1.83
3.6
29
2.3
2.3
1.7
6.8
2.8
2.8
24
52
2.16
Making tortillas
in restaurant
2.1
17
2.3
2.3
1.7
6.8
2.8
2.8
24
40
1.66
Nurse (Urban)
1.6
12.8
2.3
4.6
1.7
5.1
1.95
1.95
1.4
4.2
24
35.7
1.48
Nurse (rural)
1.6
9.6
2.3
4.6
1.7
6.8
1.95
3.9
1.4
2.8
24
35.7
1.48
Office worker
(M)
1.3
10.4
2.3
2.3
1.7
3.4
1.95
1.95
1.4
5.6
24
31.7
1.31
Pulling carts
5.6
33.6
2.3
2.3
1.7
6.8
1.95
3.9
1.4
5.6
24
59.2
2.46
Picking tea
3.4
27.2
2.3
2.3
1.7
6.8
1.95
3.9
1.4
2.8
24
34.8
2.08
Player, Football
6
6.6
39.6
7
1
7
2
2.3
4.6
4
1.7
6.8
2
1.95
3.9
3
1.4
4.2
24
66.1
(Urban)
Player, Football
5
6.6
33
8
1
8
2
2.3
4.6
4
1.7
6.8
1
1.95
3.9
4
1.4
5.6
24
61.9
(rural)
Player, cricket
6
3.3
19.8
8
1
8
2
2.3
4.6
4
1.7
6.8
1
1.95
3.9
3
1.4
4.2
24
47.3
(Urban)
WPAL=Working PAL; SPAL=Sleeping PAL; Pcare PAL= Personal care PAL; Tcare PAL=Total Care PAL; ECS PAL= Eating, Cooking, Sitting PAL
HHWPAL=House hold, Walking PAL; TV chathr PAL=TV, Chatting PAL; TT=Total time; TPAL=Total PAL.
78
APAL
TPAL
PAL
6.8
TT
TV chathr
1.7
TV_CHA
T
PAL
HHWPAL
PAL
2.3
HHWhr
2.3
Ecs PAL
PAL
ECSHr
Pcare hr
TcarePAL
S_PAL
PAL
PAL
23
W_PAL
2.9
Milking cows by
hand
Moderate
cleaning
(Polishing,
Window cleaning
etc.)
Machine
tool
industry
Making fence
PAL
Occupation
Whr
Sleeping
hr
WPAL=Working PAL; SPAL=Sleeping PAL; Pcare PAL= Personal care PAL; Tcare PAL=Total Care PAL; ECS PAL= Eating, Cooking, Sitting PAL
HHWPAL=House hold, Walking PAL; TV chathr PAL=TV, Chatting PAL; TT=Total time; TPAL=Total PAL.
2.75
2.57
1.97
TV_CHAT
PAL
TV chathr
HHWPAL
Ecs PAL
TcarePAL
1.7
6.8
1.95
3.9
1.4
4.2
24
46.3
1.92
Pilot
1.6
9.6
2.3
4.6
1.7
8.5
1.95
3.9
1.4
4.2
24
36.8
1.53
2.5
20
2.3
2.3
1.7
5.1
1.95
3.9
1.4
4.2
24
42.5
1.77
Painting, wall
2.9
23
2.3
2.3
1.7
6.8
2.8
2.8
24
46
1.91
Planting root
crops
3.9
31
2.3
2.3
1.7
6.8
2.8
2.8
24
54
2.25
Printing press
16
2.3
4.6
1.7
3.4
1.95
3.9
1.4
4.2
24
39.1
1.62
1.5
12
2.3
2.3
1.7
6.8
2.8
2.8
24
35
1.45
4.6
37
2.3
2.3
1.7
6.8
2.8
2.8
24
60
2.5
1.4
11
2.3
2.3
1.7
6.8
2.8
2.8
24
34
1.41
7.9
39.5
2.3
2.3
1.7
8.5
1.95
1.95
1.4
5.6
24
65.9
2.74
7.9
47.4
2.3
2.3
1.7
8.5
1.95
1.95
1.4
5.6
24
73.8
3.07
40
2.3
2.3
1.7
6.8
2.8
2.8
24
63
2.62
2.1
17
2.3
2.3
1.7
6.8
2.8
2.8
24
40
1.66
1.5
12
2.3
2.3
1.7
6.8
2.8
2.8
24
35
1.45
1.3
10
2.3
2.3
1.7
6.8
2.8
2.8
24
33
1.37
Preparing
tobacco
Pounding (rice)
Peeling sweet
potato
Rickshaw
(Urban)
Rickshaw
(rural)
Repairing fences
Rice / wheat
harvest-cutting
Removing beans
from pod
Roasting corn
WPAL=Working PAL; SPAL=Sleeping PAL; Pcare PAL= Personal care PAL; Tcare PAL=Total Care PAL; ECS PAL= Eating, Cooking, Sitting PAL
HHWPAL=House hold, Walking PAL; TV chathr PAL=TV, Chatting PAL; TT=Total time; TPAL=Total PAL.
79
APAL
TPAL
4.6
TT
2.3
PAL
PAL
HHWhr
PAL
ECSHr
Pcare hr
19.8
PAL
S_PAL
3.3
W_PAL
PAL
Player, cricket
(rural)
Occupation
Whr
PAL
Sleeping hr
Continued
1.4
12.6
APAL
Sewing cloth
TPAL
TT
32
TV_CHA
T
PAL
PAL
TV chathr
Sowing
HHWPAL
PAL
HHWhr
10.15
Ecs PAL
1.45
PAL
ECSHr
Student (rural)
TcarePAL
PAL
Pcare hr
11.6
S_PAL
PAL
1.45
W_PAL
PAL
Student (Urban)
Occupation
Whr
Sleeping
hr
Continued
2.3
4.6
1.7
5.1
1.95
1.95
1.4
2.8
24
33.1
1.37
2.3
4.6
1.7
5.1
1.95
3.9
1.4
4.2
24
35
1.45
2.3
2.3
1.7
6.8
2.8
2.8
24
55
2.29
2.3
2.3
1.7
5.1
1.95
3.9
1.4
2.8
24
33.7
1.40
24
2.3
2.3
1.7
6.8
2.8
2.8
24
47
1.95
3.5
28
2.3
2.3
1.7
6.8
2.8
2.8
24
51
2.1
1.3
10.4
2.3
4.6
1.7
3.4
1.95
1.95
1.4
4.2
24
32.6
1.35
1.3
9.1
2.3
4.6
1.7
5.1
1.95
1.95
1.4
4.2
24
33
1.37
Sweeper
3.25
22.75
2.3
4.6
1.7
5.1
1.95
3.9
1.4
4.2
24
47.6
1.98
Sheaf/ cook
1.8
14.4
2.3
4.6
1.7
3.4
1.95
1.95
1.4
4.2
24
36.6
1.52
2.6
20.8
2.3
2.3
1.7
3.4
1.95
3.9
1.4
4.2
24
42.6
1.77
3.6
25.2
2.3
2.3
1.7
3.4
1.95
5.85
1.4
4.2
24
49
2.03
1.4
11
2.3
2.3
1.7
6.8
2.8
2.8
24
34
1.4
3.7
30
2.3
2.3
1.7
6.8
2.8
2.8
24
52
2.16
2.4
19
2.3
2.3
1.7
6.8
2.8
2.8
24
42
1.7
4.2
34
2.3
2.3
1.7
6.8
2.8
2.8
24
56
2.33
32
2.3
2.3
1.7
6.8
2.8
2.8
24
55
2.29
Sweeping house
Sweeping yard
Shopkeeper
(Urban)
Shopkeeper
(rural)
Shoemaker
(Urban)
Shoe maker
(rural)
Spinning cotton
Stirring porridge
Squeezing
coconut
Splitting wood
for posts
Sharpening posts
80
PAL/hr
TV_CHAT
PAL
TV chathr
HHWPAL
HHWhr
Ecs PAL
ECSHr
TcarePAL
Pcare hr
2.3
2.3
1.7
5.1
1.95
3.9
1.4
2.8
24
45.1
1.87
2.5
20
2.3
4.6
1.7
5.1
1.95
3.9
1.4
2.8
24
43.4
1.80
Teacher (Urban)
1.45
10.15
2.3
4.6
1.7
6.8
1.95
3.9
1.4
4.2
24
36.7
1.52
Teacher (rural)
1.45
8.7
2.3
4.6
1.7
6.8
1.95
5.85
1.4
2.8
24
28.8
1.19
Traffic police
1.6
12.8
2.3
2.3
1.7
5.1
1.95
3.9
1.4
4.2
24
35.3
1.47
Threshing corn
40
2.3
2.3
1.7
6.8
2.8
2.8
24
63
2.6
2.7
22
2.3
2.3
1.7
6.8
2.8
2.8
24
44
1.8
3.5
28
2.3
4.6
1.7
6.8
2.8
2.8
25
53
2.2
2.7
24.3
2.3
4.6
1.7
3.4
1.95
3.9
1.4
4.2
24
46.4
1.93
3.9
31
2.3
2.3
1.7
6.8
2.8
2.8
24
54
2.25
24
2.3
2.3
1.7
6.8
2.8
2.8
24
47
1.95
1.7
14
2.3
2.3
1.7
6.8
2.8
2.8
24
36
1.5
Weeding
8
2.9
23
8
1
8
1
2.3
2.3
4
1.7
6.8
1
2.8
3
2
1
2.8
24
46
Weeding
in
8
3.8
30
8
1
8
1
2.3
2.3
4
1.7
6.8
1
2.8
3
2
1
2.8
24
53
nursery
WPAL=Working PAL; SPAL=Sleeping PAL; Pcare PAL= Personal care PAL; Tcare PAL=Total Care PAL; ECS PAL= Eating, Cooking, Sitting PAL
HHWPAL=House hold, Walking PAL; TV chathr PAL=TV, Chatting PAL; TT=Total time; TPAL=Total PAL.
1.95
Tying
fences
posts
Uprooting sweet
potatoes
Village
house
wife
Winnowing corn
or rice
Washing clothes
Washing dishes
TPAL
TT
PAL
PAL
PAL
25
PAL
S_PAL
2.5
Tailoring
(Urban)
Tailoring (rural)
PAL
10
Occupation
Whr
PAL
Sleeping hr
W_PAL
Continued
81
2.2
Moderate
Actor
Nurse (rural)
Bakery work
Banker (Urban)
Office worker
(M)
Banker (rural)
Picking tea
Barber (Urban)
Barber (rural)
Driver (Urban)
Picking coffee
/tea
Pilot
Printing press
Driver (rural)
Preparing
tobacco
Engineer
Peeling sweet
potato
Removing
beans from pod
Garments worker
Roasting corn
Hotel boy
Student (Urban)
Handloom
Ironing clothes
Kneeling sorting
sweet potatoes
Lab worker
(2.32)
Athletes
Child care
Brick breaking
(Urban)
Earth cutting
Cowboy
Electrical work
(Urban)
Electrical work
(rural)
Fisher man
Journalist
Player cricket
(Urban)
Sweeper
Feeding animals
Making fence
Making tortillas in
restaurant
Chemical Industry
Furnishing industry,
Pulling carts
Carpenter (rural)
Teacher (rural)
Shopkeeper
(Urban)
Farmer(Male)
Forking dry leaves
Tailoring (rural)
Spinning cotton
Electrical industry
Beating cotton
Sewing cloth
Village house
wife
Player cricket
(rural)
(2.32)
Student (rural)
Sheaf/ cook
PAL >2.0
Army officer
Cleaning house,
Weeding
Carpenter (Urban)
Teacher
(Urban)
Shopkeeper (rural)
PAL >2.0
Shoe maker
(Urban)
Tailoring (Urban)
Nurse (Urban)
Traffic police
Heavy
Cutting trees
Cutting grass
Loading manure
PAL >2.0
(2.32)
Clearing ground
Cooking Stirring
porridge
Collecting leaves for
flavouring
Catching fish by hand
PAL >2.0
(2.32)
Catching crabs in
coastal area
Collecting and
spreading manure
Cutting sugarcane
Peeling taro
Clearing ground
(depending types of
land)
Weeding in nursery
Repairing fences
Day labouring
(Urban)
Sowing, Squeezing
coconut
Sweeping house
Rickshaw (Urban)
Rickshaw (rural)
Driving (Tractor)
Digging irrigation
channels
Digging holes for
posts
Digging ground
Washing dishes
Washing clothes
82
PAL
Work
PAL
Work
PAL
Sleeping
Lying
1.0
1.2
Sitting activities
stringing loom
1.9
Standing activities
Chopping Firewood
4.1
Sitting quietly
Personal care(dressing,
Showering)
Eating
1.2
2.3
Sharpening axe
cooking
1.7
1.8
Singing firewood
Washing clothes
3.2
2.2
1.5
House-building
2.7
1.2
2.9
Walking
Roofing house
2.9
Around or strolling
2.5
3.2
4.1
6.2
Downhill
Slowly
At normal pace
2.8
1.5
Cutting bamboo
Cutting palm tree trunks
Digging holes for posts
Office work
Sitting at desk
4.1
Fast
3.6
1.5
Laying floor
Nailing
3.3
Uphill
1.6
Coconut activities
1.4
Collecting(including
climbing trees)
Husking
Sitting activities
Playing cards
Sewing
1.4
1.4
Transport
Driving lorry
Harvesting
Putting in bags
Pedalling rickshaws
1.6
Helicopter pilots
4.6
At normal pace
5.7
6.3
Fast
7.5
6.7
Sitting activities
Weaving
2.1
8.5
2.1
2.2
2.7
With passengers
Hovering
1.6
Pulling carts
1.5
4.7
7.2
1.5
Slowly
Without passengers
3.1
Without load
5.3
With load
5.9
Light cleaning
3.7
83
Work
PAL
sawing
Hand saw
Power saw
Wood planning
PAL
Pushing wheelbarrow
4.8
Work
PAL
Light industry
7.5
Mining
Printing
4.2
6.0
Tailoring
2.5
Shovelling mud
5.7
Shoemaking
2.6
Brick-making
Making mud bricks-squatting
Kneading clay
Work
4.9
Armed services
Cleaning kit
2.4
3.6
Carpentry
Electrical work
3.5
3.1
3.5
3.1
Drill
Shovelling mud
5.7
4.4
Route marching
3.2
4.4
Earth cutting
6.2
Assault course
5.1
Laboratory work
Jungle march
5.7
Harvesting
2.1
3.4
3.9
Brick breaking
Building industry
Labouring
Bricklaying
5.2
Chemical industry
3.5
3.3
2.2
Winnowing
joinery
3.2
2.1
3.7
2.8
2.6
7.4
Agriculture(mechanized)
Hunting flying-fox
3.3
Cutting sugarcane
6.5
Driving tractor
2.1
6.8
Hunting pig
3.6
2.9-7.9
Hunting birds
3.4
Weeding
2.5-5.0
4.7
3.6
Forestry
In nursery
Trimming branches off trees
3.6
4.8
2.7
7.3
Cutting trees
Tying fence posts
Making fence
7.5
4.2
Planting tree
Agriculture(tropical)
4.1
Sharpening posts
Digging holes for posts
Forking
Loading sacks
Feeding animals
Repairing fences
Recreation
Sedentary(playing cards, etc.)
Moderate (dancing, swimming, tennis,
etc.)
Light (billiards, bowls, cricked, golf,
sailing, etc.)
Heavy (football, athletics, jogging,
rowing, etc.)
2.2
4.4-6.6
2.2-4.4
6.6+
spading
2.9
5.2
6.2
Planting
Cutting grass with machete
Digging irrigation channels
Feeding animals
3.6
5
2.9
4.7
5.5
3.6
84
A4: Physical Activity Level (PAL) value of different work for females
Work
Sleeping
Lying
PAL
1.0
1.2
Work
Household tasks
Washing dishes
Sitting quietly
1.2
Sewing clothes
1.4
Deseeding cotton
1.5
1.5
Office work
Collecting leaves for flavouring
Winnowing corn or rice
Standing
Household tasks
1.5
Cleaning ground
Digging ground
Ironing clothes
Preparing tobacco
Spinning cotton
1.4
1.5
1.5
1.4
1.5
1.3
1.5
2.1
2.7
3.7
Sweeping house
Sweeping yard
Hoeing
Cutting grass with machete
Sowing
Threshing
Binding sheaves
Harvesting root crops
Cutting fruit from tree
Light industry
Bakery work
PAL
1.7
Work
PAL
Waking
"Around" or strolling
2.4
Slowly
1.8
1.7
1.9
At normal pace
1.7
At normal pace
4.6
3.8
4.6
4.3
3.9
Fast
With load
6.6
6
2.9
4.4
5
4
5
4.2
3.1
3.4
2.5
3.4
4
With load
Uphill:
Downhill:
Slowly
At normal pace
Fast
With load
Food preparation and cooking
Catching fish by hand
Catching crabs
Grinding grain on millstone
Pounding
String porridge
Making tortillas
Brewery work
2.9
3.5
Chemical industry
2.9
Recreations
Electrical industry
Child care
2.2
2.2
Furnishing industry
Laundry work
3.3
3.4
4.3
2.7
Beating cotton
2.4
Washing clothes
Cleaning house
2.3
3
3.4
4.6
3.9
4.5
3.8
4.6
3.7
2.1
2.6
2.1
2.1-4.2
4.2-6.3
6.3+
85
Appendix A5: BMR in male and females according to age and body weight (FAO, 2004)
18-29.9yrs
Male
30-59.9yrs
Female
Male
>60yrs
Female
Male
Female
BW, BMR, BW, BMR, BW, BMR, BW, BMR, BW, BMR, BW, BMR,
kg kcal/kg kg kcal/kg kg kcal/kg kg kcal/kg kg kcal/kg kg kcal/kg
50
29
45
26
50
29
45
27
50
23
45
24
55
28
50
25
55
27
50
25
55
22
50
22
60
27
55
24
60
26
55
24
60
22
55
21
65
26
60
23
65
25
60
22
65
21
60
20
70
25
65
22
70
24
65
21
70
20
65
19
75
24
70
22
75
23
70
20
75
20
70
18
80
24
75
21
80
22
75
19
80
19
75
18
85
23
80
21
85
22
80
19
85
19
80
17
90
23
85
21
90
21
85
18
90
18
85
17
86
A6: Rich sources of Energy, Carbohydrate, Protein and Fat (per 100g)
Energy
kcal
Cooking oil
Carbohydrate
rich foods
Food
Name
CHO,
g
Food Name
Protein,
g
Food Name
Fat,
g
900
Molasses
99
Fishmeal
88.4
Cooking
100
900
Sugar
99
Ribbon
(dried)
fish
76.1
100
Ghee (buffalo)
900
Sugar candy
99
Fesha
(dried)
fish
70.9
Ghee (buffalo)
100
Ghee (cow)
900
Sago
87
Magur (dried)
69.7
Ghee (cow)
100
Ghee
(vegetable)
900
Molasses
(date)
86
Prawn (dry)
68.1
Ghee
(vegetable)
100
Oils
etc
900
Rice
(puffed)
81
Parshee
(dried)
65
Oils
etc
100
Butter
729
Honey
80
Chapila dried)
64.8
Butter
81
Walnut
687
Rice
parboiled
(milled)
79
Pata
(dried)
64.5
Walnut
65
Coconut (dry)
662
Vermicelli
78
Bhangon
(dried)
61.5
Coconut (dry)
62
Nuts
655
Rice sunned
(milled)
78
Bhetki (dried)
60.2
Nuts
59
Pistachio
626
Dates (dry)
78
Prawns whole
(dried)
60
Pistachio
54
Sunflower
seeds
620
Rice
parboiled
(husked)
77
White
(dried)
58.9
Sunflower
seeds
52
Chilgoza (nut)
615
Rice
(flattened)
77
Tapse (dried)
58.5
Chilgoza (nut)
49
Cashew nuts
596
Makhana
77
Tengra (dried)
54.9
Pumpkin/swee
t gourd seed
47
Pumpkin/swee
t gourd seed
584
Rice sunned
(husked)
77
Soybean
43.2
Cashew nuts
47
Groundnut/
peanut (fried)
570
Semolina
75
Oil
cakes
(groundnut)
40.9
Sesame
43
Groundnut/
peanut
567
Wheat flour
(refined)
74
Bream
dried)
38.6
Coconut
(mature)
42
Sesame
563
Rice (fried
paddy)
74
Hilsha (salted)
38
Groundnut/
peanut
41
Mustard
541
Appricot
(dry)
73
Powdered milk
(skim, cow)
38
Coconut milk
40
Biscuit (salted)
534
Sorghum
73
Khesari dal
28.2
Groundnut/
peanut (fried)
40
Linseed
530
Mahua
flower
72
Groundnut/
peanut (fried)
26.2
Mustard
40
Powdered milk
(whole, cow)
496
Biscuit
(sweet)
72
Fenugreek
26.2
Linseed
37
Nutmeg
472
Wheat
(whole)
71
Chicken
25.9
Nutmeg
36
mustard
fish
fish
fish
(sea,
mustard
87
Continued
Carbohydrate
foods
rich
Food Name
Energy,
kcal
Food Name
CHO, g
Food Name
Protein, g
Food Name
Fat, g
Biscuit (sweet)
450
Millet
(French)
70
Powdered milk
(whole, cow)
25.8
Hilsha
(salted)
35
444
Barley(whol
e)
70
Groundnut/
peanut
25.3
Biscuit
(salted)
32
Mace
437
Wheat flour
(coarse)
69
Cat fish
25.2
Yogurt
(buffalo)
31
Soybean
432
Turmeric
69
Lentils
25.1
Powdered
milk (whole,
cow)
27
Coconut milk
430
Millet
(pearl)
68
Bean (field)
24.9
Yogurt
(cow)
26
Yogurt
(buffalo)
421
Tamarind(p
ulp)
66
Green
gram(split)
24.5
Cheese
25
Chapila (dried)
413
Maize/
(mature)
66
Pumpkin/sweet
gourd seed
24.3
Mace
24
Yogurt (cow)
403
Achar
64
Black
gram(split)
24
Omum
22
Hilsha (salted)
400
Lotus seeds
(ripe)
64
Green
gram(whole)
24
Cow
solids
Molasses
398
Bengal
gram(whole)
61
Pigeon
23.3
Soybean
20
Sugar
398
Tamarind
leaves (dry)
61
Peas fried
22.9
Hilsha fish
19
Sugar candy
398
Bean (field)
60
Scorpion fish
22.8
Popy seed
19
393
Green
gram(split)
60
Beef
22.6
Chapila
(dried)
17
Tamarind seed
(dried)
387
Bengal
gram(split)
60
Bengal
gram(fried)
22.5
Rice
bran
16
Ribbon
(dried)
383
Lentils
59
Yogurt (buff,
skim mik)
22.3
Biscuit
(sweet)
15
Bengal
gram(split)
372
Peas fried
59
Mustard
22
Cumin seed
15
Bengal
gram(fried)
369
Bengal
gram(fried)
58
Hilsha fish
21.8
Mixed
spices
15
Fishmeal
364
Lotus seeds
(dry)
58
Popy seed
21.7
Duck egg
14
Omum
363
Red gram/
arahar(split)
58
Duck
21.6
Mutton
(lamb)
14
Millet (pearl)
361
Green
gram(whole)
57
Shark
21.6
Hen egg
13
Bengal
gram(whole)
360
Khesari dal
57
Goat
21.4
Milk
(condensed)
12
Powdered milk
(skim, cow)
357
Peas
dried/split
57
Cashew nuts
21.2
Salmon
12
Coconut
mature
fish
milk
husk/
21
88
A7: Rich sources of Thiamine, -carotene and Vitamin-C contents per 100g
Thiamine rich foods
Food name
Rice husk/ bran
Thiamin
e mg
2.7
0.93
Groundnut/
peanut
0.9
Pepper (black)
0.9
Sunflower seeds
Kodobele (ripe)
0.86
0.8
Soybean
0.73
Green
gram(split)
Pistachio
0.72
0.67
Mustard
0.65
Cashew nuts
Cumin seed
Mixed spices
Pork
Bean (field)
0.63
0.55
0.55
0.54
0.52
Gahira fish
0.5
Wheat
flour(coarse)
Bengal
gram(split)
Green
gram(whole)
Peas dried/split
Peas fried
Barley (whole)
Wheat (whole)
Powdered milk
(skim, cow)
Red
gram/arahar(split
)
Lentils
Walnut
Radish
Black
gram(split)
Maize/ (mature)
Papaya(green/im
mature)
carotene
Food name
mcg
Vit-C mg
13700
Amla
463
12000
Drumstick leaves
220
11940
218
10278
Guava
210
9396
8300
Turnip leaves
Agathi
180
169
7800
Radish leaves
148
7715
Coriander leaves
135
7440
Chilli (green)
125
7200
Tetul (bilati)
108
7196
6918
6918
6780
6072
Pommelo (red)
Neem leaves (green)
Spinach
Gourd (small bitter)
Ambada (hog plum)
105
104
97
96
92
5998
Cauliflower
91
0.49
Beet leaves
5862
90
0.48
Betel leaves
5760
Orange
84
0.47
Carrot leaves
5700
Carrot leaves
79
0.47
0.47
0.47
0.45
Spinach
Agathi
Radish leaves
Jackfruit (ripe)
5580
5400
5295
4700
78
70
68
64
0.45
Celery leaves
3990
Indian spinach
64
0.45
Spinach sour
3660
63
0.45
0.45
0.43
Amaranth (spiny)
Safflower leaves
Liver (goat)
3564
3540
3030
Lemon
Celery leaves
Gram leaves
63
62
61
0.42
Mace
3027
Pumpkin leaves
61
0.42
Khesari leaves
3000
Bilimbi
61
0.4
Thankuni leaves
2998
Blackberry (Indian)
60
89
Continued
Thiamine rich foods
Thiamine mg
Food
name
carotene mcg
Food name
Vit-C mg
Khesari dal
0.39
Mesta leaves
2898
Papaya (ripe)
57
Groundnut/
peanut (fried)
0.39
2760
Ole kopi
53
Sorghum
0.37
Spinach stalks
2630
Fenugreek leaves
52
Liver (mutton)
0.36
Mustard leaves
2622
51
Fenugreek
0.34
Tamarind
(green)
2510
50
Nutmeg
0.33
Chilli(green)
2340
Lime (sweet)
50
Millet (pearl)
0.33
Fenugreek leaves
2340
Lime
47
Gram
unripe)
0.32
Apricot (boiled)
2160
Lemon (sweet)
45
Chilgoza (nut)
0.32
1998
Drumstick/horse radish
45
Turnip leaves
0.31
Kolmee leaves
1980
43
Powdered milk
(whole, cow)
0.31
Pumpkin leaves
1940
Kolmee leaves
42
Bengal
gram(whole)
0.3
Carrot
1890
Khesari leaves
41
Pumpkin/sweet
gourd seed
0.3
Liver (mutton)
1830
Pickles
41
Prawal /potol
0.3
Bathua leaves
1740
Mango (ripe)
41
Ambada
plum)
0.28
Mint leaves
1620
Mahua (ripe)
40
0.27
Cabbage
1200
Orange/mandarin
40
(red,
(hog
Rice parboiled
(husked)
leaves
90
Continued
Thiamine rich foods
Food
Thiamine mg
name
carotene mcg
Food name
Vit-C mg
Khesari dal
Groundnut/
peanut (fried)
Sorghum
Liver (mutton)
0.39
Mesta leaves
2898
Papaya (ripe)
57
0.39
2760
Ole kopi
53
0.37
0.36
2630
2622
Fenugreek leaves
Boroi (bitter plum)
52
51
Fenugreek
0.34
2510
50
Nutmeg
Millet (pearl)
0.33
0.33
2340
2340
Lime (sweet)
Lime
50
47
Chilgoza (nut)
0.32
1998
Drumstick/horse radish
45
Turnip leaves
Powdered milk
(whole, cow)
Bengal
gram(whole)
Pumpkin/sweet
gourd seed
Prawal /potol
Ambada
(hog
plum)
Rice parboiled
(husked)
Cumin seed
Parshee
fish
(fresh)
Yogurt
(buff,
skim mik)
Pata fish (dried)
Yogurt (cow)
Powdered milk
(whole, cow)
Bhetki (dried)
Ribbon
fish
(dried)
Snails (large)
Tengra (dried)
Amaranth
(Spiny)
Cheese
0.31
Spinach stalks
Mustard leaves
Tamarind
leaves
(green)
Chilli(green)
Fenugreek leaves
Neem leaves, yellow
(ripe)
Kolmee leaves
1980
43
0.31
Pumpkin leaves
1940
Kolmee leaves
42
0.3
Carrot
1890
Khesari leaves
41
0.3
Liver (mutton)
1830
Pickles
41
0.3
Bathua leaves
1740
Mango (ripe)
41
0.28
Mint leaves
1620
Mahua (ripe)
40
0.27
Cabbage
1200
Orange/mandarin
40
1080
Fishmeal
22.6
Fig (red)
Neem leaves,
(ripe)
1050
Crabs
21.2
990
Cowpea leaves
20.1
Tamarind (pulp)
5.6
988
956
Rice (flattened)
Turmeric
20
18.6
Bullocks heart
Guava
5.2
5.2
950
Coriander leaves
18.5
Pomegranate
5.1
939
Punornova leaves
18.4
Kodobele (ripe)
890
18
870
843
Coriander seed
Mustard
800
790
yellow
6.4
6.2
Linseed
4.8
17.9
17.9
4.8
4.5
17.4
Peas fried
4.4
17.2
4.3
17.1
Bakul flower
4.3
16.8
Prawal leaves
4.2
Bata fish
790
Cloves (dry)
Lemon/
lime
peel
Turnip leaves
Scorpion fish
Punornova
leaves
Yogurt (buffalo)
Rohu
740
Pappadom
Neem leaves, yellow
(ripe)
Pepper (black)
710
Fenugreek leaves
16.5
Green gram(whole)
4.1
710
670
Mustard leaves
Beet leaves
16.3
16.2
Peas (green)
Barley (whole)
4
3.9
667
Mint leaves
15.6
Bengal gram(whole)
3.9
650
650
Mahua flower
Bhetki (dried)
15
15
Dates (dry)
Blackberry (Indian)
3.9
3.8
91
Food Name
Ca
mg
Food Name
Iron
mg
Food Name
Fibre
gm
Bhangon (dried)
6235
Tengra (dried)
100.8
Coriander seed
32.6
Prawn (dry)
4384
51.7
30.2
3847
49.6
Omum
21.2
Chapila (dried)
3590
Pickles
45.2
Cardamom
20.1
2231
43.7
20.1
Magur (dried)
1804
Tapse (dried)
41.2
Taro/arum
(dried)
16
1676
Cauliflower leaves
40
Pepper (black)
14.9
Tapse (dried)
1597
38.7
Pickles
13.7
Popy seed
1584
35
Cumin seed
12
1546
Cumin seed
31
11.8
1525
Mixed spices
31
Nutmeg
11.6
1485
Turnip leaves
28.4
Betel/areca nut
11.2
1450
Omum
27.7
Cloves (dry)
9.5
1370
25.5
Popy seed
Crabs
1370
25.3
Fenugreek
7.2
Snails (small)
1321
Gram leaves
23.8
Chilli (green)
6.8
Agathi
1130
Amaranth (Spiny)
22.9
Coconut (dry)
6.6
Prawns
(dried)
Taro/arum
(dried)
whole
leaves
Omum
Tamarind
(dry)
leaves
Sesame
Powdered
(skim, cow)
milk
leaves
Cumin seed
1080
Fishmeal
22.6
Fig (red)
6.4
1050
Crabs
21.2
6.2
990
Cowpea leaves
20.1
Tamarind (pulp)
5.6
988
Rice (flattened)
20
Bullocks heart
5.2
Yogurt (cow)
956
Turmeric
18.6
Guava
5.2
950
Coriander leaves
18.5
Pomegranate
5.1
Bhetki (dried)
939
Punornova leaves
18.4
Kodobele (ripe)
890
18
Snails (large)
870
Coriander seed
Tengra (dried)
843
Amaranth (Spiny)
Powdered
(whole, cow)
milk
Linseed
4.8
17.9
4.8
Mustard
17.9
Peas dried/split
4.5
800
17.4
Peas fried
4.4
Cheese
790
Pappadom
17.2
4.3
Bata fish
790
17.1
Bakul flower
4.3
Cloves (dry)
740
Pepper (black)
16.8
Prawal leaves
4.2
710
Fenugreek leaves
16.5
Green gram(whole)
4.1
92
Food Name
Ca
mg
Food Name
Iron
mg
Food Name
Fibre
mg
Turnip leaves
710
Mustard leaves
16.3
Peas (green)
Scorpion fish
670
Beet leaves
16.2
Barley (whole)
3.9
Punornova leaves
667
Mint leaves
15.6
Bengal
gram(whole)
3.9
Yogurt (buffalo)
650
Mahua flower
15
Dates (dry)
3.9
Rohu
650
Bhetki (dried)
15
Blackberry (Indian)
3.8
Gahira fish
650
Fenugreek
14.1
Mace
3.8
Coriander seed
630
Ribbon fish
13.9
Cow pea
3.8
Cauliflower leaves
626
Millet (pearl)
13.3
Soybean
3.7
Lota fish
610
Mace
12.6
Dates
3.7
Folui
590
11.5
Coconut (mature)
3.6
Chapila (fresh)
590
Soybean
11.5
Amla
3.4
590
11.1
Oil
(groundnut)
Bhangon
(powdered)
580
Spinach
10.9
Groundnut/ peanut
Prawal leaves
531
Tamarind (pulp)
10.9
Groundnut/ peanut
3.1
(fried)
cakes
3.2
3.1
93
Iron,
Thiamine,
mg
Riboflavin_
mg
Vit C , mg
Vitamin A,
g
Niacin, mg
Folic acid, g
Zinc, g
Magnesium
mg
Sodium , mg
Potassium ,
mg
Phosphorus
mg
130
88
119
415
323
240
290
184
249
190
288
629
328
328
84
162
118
51
110
144
64
37
101
140
101
122
326
59
37
23
1
8
107
60
24
85
55
13
10
14
20
9
9
12
12
27
12
15
13
13
14
17
31
27
11
243
8
4
1584
1089
999
2296
1777
1792
638
538
682
358
740
1253
510
510
62
17
27
220
98
87
201
67
30
133
109
488
1042
693
102
502
121
293
1519
1492
314
2890
509
584
1096
839
1349
272
272
7214
9132
4430
775
5171
5983
3567
2939
3061
9792
5867
442
833
567
988
136
9
27
181
140
66
125
80
36
63
87
118
60
60
354
214
147
47
102
485
73
57
77
53
123
28
31
25
16
4.2
2.8
2.5
14.1
14.0
2.9
4.3
4.4
4.6
3.8
4.4
8.2
9.1
9.1
1.3
1.1
3.3
1.0
0.9
5.0
4.7
1.6
1.0
1.5
5.5
2.3
1.7
4.0
17.8
1
2
1
4
8
2
4
2
2
3
2
5
2
2
8
5
8
4
17
27
13
2
3
11
7
2
5
5
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1565
1501
2249
1075
2410
2722
1013
1377
723
1575
1203
427
156
946
713
0
0
0
0
12
0
43
30
52
24
39
112
33
33
31359
28330
9319
13250
7884
15263
6621
3118
13955
17479
14889
0
69
112
0
80
46
45
204
177
105
70
22
22
53
80
64
75
75
68
57
66
24
23
80
30
32
48
65
65
43
10
40
21
0
153
240
1407
829
490
2648
1341
1457
1120
1701
4583
426
426
3586
3036
3443
1125
6512
6150
1900
1400
6621
3150
3150
71
660
891
1033
27
11
0
103
86
38
38
30
27
21
33
75
46
46
41
34
23
13
16
74
17
10
31
25
17
19
14
39
16
939
598
560
5259
4313
1419
1851
1000
1567
1512
1791
2229
846
846
7650
6475
3240
667
8326
2092
647
404
1768
3250
1534
442
833
1018
620
40
8553
107
667
468
241
470
355
390
224
370
787
437
437
1519
2107
1930
1225
3227
2999
3567
1398
5836
1200
1169
195
382
807
1668
2995
2026
1867
10852
8114
5154
10192
6591
8720
14240
15796
18022
7506
7506
13544
9321
13024
5750
8696
11245
6907
5193
16075
19075
19100
9044
7292
14172
5887
2592
1753
1227
11704
8743
3431
5238
3009
4249
2608
3831
8296
3085
3085
1968
1143
1342
1300
1442
2999
1215
823
1536
975
997
2867
1007
1980
945
mg
Calcium ,
mg
7114
4755
4627
12741
9545
8480
4982
3405
3867
2544
4259
7805
3749
3749
1056
1125
1237
1214
1167
1619
1422
644
887
1553
1264
2602
8438
3284
727
CHO, g
26
18
43
452
306
66
248
11
10
130
9
49
156
156
184
151
207
13
101
288
124
52
100
93
93
37
66
102
66
Fat, g
2000
1316
1333
3704
2857
2451
1423
909
1104
800
1215
2217
1182
1182
4219
3571
4717
2500
4651
5000
3333
2000
3413
2500
2500
1770
3472
4950
4132
Protein ,
5
8
8
3
4
4
7
11
9
13
8
5
8
8
2
3
2
4
2
2
3
5
3
4
4
6
3
2
2
Energy , kcal
Rice(flattened)
Rice(puffed)
Vermicelli
Wheat(whole)
Wheat flour(coarse)
Wheat flour(refined)
Bengal gram(whole)
Bengal gram(split)
Black gram(split)
Green gram(whole)
Green gram(split)
Khesari dal
Lentils
Other pulses
Amaranth(data) leaves
Amaranth( red leaf var)
Bottle gourd leaves
Helencha leaves
Indian spinach
Jute plant tops
Kolmee leaves
Radish leaves
Spinach
Taro/black arum leaves
Taro/green arum leaves
Garlic
spices
Potato
Radish
Price /
100g_Tk
Amount of
food(g) /100
Tk
Fibre,
_g
Food Name
94
Fat, g
CHO, g
Calcium,
mg
Iron,
Thiamine, mg
Riboflavin_m
g
Vit C , mg
Vitamin A, g
Niacin, mg
Folic acid, g
Zinc, g
Magnesium
mg
Sodium , mg
Potassium ,
mg
Phosphorus
mg
2884
3024
2480
886
714
650
605
1048
823
683
756
796
0
680
504
1020
1874
400
1209
1342
1688
2207
525
395
852
141
3126
633
1417
62
66
40
38
56
54
44
82
54
57
50
35
0
14
38
52
58
19
65
35
129
57
44
15
43
3
131
29
111
5
5
4
4
2
3
2
10
4
9
8
10
0
8
8
6
14
4
5
3
6
9
5
3
17
5
150
28
25
590
618
503
154
58
55
33
77
97
62
88
127
0
126
36
188
361
72
178
259
231
443
58
57
96
14
125
59
188
1143
1024
1667
4810
625
1556
351
1467
454
444
392
574
0
874
1420
600
828
1684
2868
660
798
629
372
197
436
389
5860
1598
681
27
21
20
76
11
20
26
14
3
47
44
35
0
11
19
34
80
17
28
27
29
17
7
7
6
3
167
70
60
4.2
3.5
2.0
0.4
0.8
1.8
0.5
3.8
0.8
4.6
1.2
3.0
0.0
1.1
1.9
1.0
2.5
0.0
1.2
1.4
7.4
2.6
1.6
0.3
2.5
0.0
2.0
0.9
1.4
1
1
2
8
2
2
1
1
1
1
1
1
0
2
2
1
2
0
5
1
3
2
0
0
1
0
3
1
1
177
179
150
1511
38
214
1628
0
1331
543
2221
127
0
524
577
280
4380
0
541
840
142
207
702
0
129
0
0
12
0
0
110
0
1076
112
421
152
229
494
150
583
60
0
0
10114
0
417
0
585
26
701
1610
0
0
2034
3
0
101
68
31
32
37
0
28
11
21
54
11
22
17
14
0
22
22
4
25
0
43
9
52
26
14
1
24
1
20
6
5
629
647
733
0
1006
1378
159
4565
838
447
1103
194
0
447
438
0
491
0
1858
0
1204
629
206
0
289
11
0
16
357
7
7
8
22
17
8
31
27
3
11
9
14
0
9
3
0
15
0
10
10
23
4
4
4
7
1
43
6
0
943
971
1100
0
703
1131
690
1386
533
419
766
388
0
475
274
0
613
0
609
2534
873
813
161
262
414
113
2995
636
528
257
324
300
0
226
223
191
625
800
787
882
1080
0
1089
219
700
1595
0
1149
317
93
114
161
24
82
121
316
233
81
16886
17382
19700
0
5257
3789
4486
11712
4933
4131
4462
3850
0
4330
9562
6560
5706
0
5516
5840
4519
6903
3578
1479
5472
446
11442
2173
2255
943
2471
2800
1266
1391
1089
478
1440
2095
492
483
886
0
782
438
800
794
632
862
695
2000
586
642
242
798
45
3702
798
1574
mg
117
121
137
51
120
96
134
163
91
62
64
30
0
22
66
56
34
0
96
68
94
66
39
37
72
15
380
17
31
_g
Protein ,
2857
2941
3333
4219
2959
2222
1592
2717
1905
2793
2451
2770
2469
2793
2740
2000
3067
2105
3096
4525
1852
2857
2294
152
272
53
930
157
426
Energy , kcal
4
3
3
2
3
5
6
4
5
4
4
4
4
4
4
5
3
5
3
2
5
4
4
66
37
190
11
64
24
Fibre,
Taro/arum
Taro/Arum tubers
Yem (Elephant)
Amaranth(data) stem
Aubergine/Eggplant
Bean
Chilli(green)
Cow pea
Drumstick/Horseradish
Prawal/potol
Gourd(bitter)
Gourd(ridge)
Gourd(small bitter)
Gourd(snake)
Gourd(sweet)pumpkin
Jackfruit(immature)
Kakrol
Kolmee
Lady`s finger/okra
Papaya(green/immature)
Peas(green)
Plantain
Tomato(green)
Cardamom
Chilli, Red(dry)
Cloves(dry)
Coriander seed
Cumin seed
Fenugreek
Price /
100g_Tk
Amount of
food (g) /100
Tk
Food Name
Continued
95
Fat, g
CHO, g
Calcium ,
mg
Iron,
Thiamine,
mg
Riboflavin_
mg
Vit C , mg
Vitamin A,
g
Niacin, mg
Folic acid,
g
Zinc, g
Magnesium
mg
Sodium , mg
Potassium ,
mg
Phosphorus
mg
26
1
0
0
9
85
24
140
20
34
17
941
125
603
229
363
1452
290
2226
633
442
449
25
2
32
10
6
68
11
46
13
8
2
10
7
25
2
28
87
3
56
11
1
1
174
14
62
42
22
98
42
314
111
83
98
222
51
1831
130
92
6100
426
1116
709
320
43
14
4
53
5
4
111
16
221
35
9
1
0.4
0.1
0.9
0.2
0.3
0.8
0.1
0.6
3.5
0.2
0.6
0
0
0
0
0
1
0
1
1
1
0
65
0
0
0
0
0
0
0
963
4534
29
0
144
148
0
0
47
26
7
0
8
20
13
0.4
0
0
1
8
1
29
4
2
1
144
0
0
0
0
0
13
259
0
0
22
5
0
0
0
0
0
1
25
2
3
0
523
61
0
0
176
564
178
1276
494
280
36
157
0
0
0
0
0
35
233
13
40
7
5059
0
0
0
0
0
1231
18073
2187
2250
774
418
29
0
0
185
1772
161
1854
138
250
80
14
724
17
449
98
43
0.6
29
20
22
36
774
80
1555
40
1477
20
13
299
171
14.6
16
31
14
311
358
156
6392
560
8
11
10
20
4
15
1250
952
1000
500
2500
683
35
33
0
22
28
57
513
371
598
423
492
2098
7
8
19
9
14
15
9
5
2
1
7
3
84
58
126
83
80
473
119
217
140
86
505
429
10
8
8
5
4
50
1.5
0.9
0.2
0.4
1.5
0.7
1
0
1
1
1
0
618
706
661
190
82
3
84
883
20
2
0
50
6
2
10
5
3
9
150
0
0
70
75
134
5
2
3
2
3
0
238
349
245
125
613
303
50
267
65
45
2388
14
1598
1641
3535
1831
6500
4624
288
151
330
235
442
437
13
769
42
485
84
134
1.6
1756
254
377
193
42
2010
136
30
333
10
314
67
73
0.3
97
26
273
637
100
Kheera
Kodobele(immature)
Kodobele(ripe)
Lemon(sweet)
Lichis
3
2
2
15
37
3300
6667
5000
667
270
0
0
177
5
15
363
4400
3210
233
167
30
207
153
5
4
3
0
20
2
1
53
900
517
49
28
594
3733
3685
200
29
0
0
35
5
1
0.3
2.7
40.0
0.0
0.1
1
1
1
0
0
99
1000
638
300
30
0
681
0
0
0
0
0
0
0
2
0
0
0
0
0
0
0
0
0
1
0
0
2000
0
39
0
0
100
0
2
0
0
17995
1400
353
0
0
3200
133
47
mg
Protein ,
1307
29
169
100
77
400
96
664
1250
1000
724
Energy , kcal
8
350
59
100
130
25
104
15
8
10
14
Price /
100g_Tk
Amount of
food (g) /100
Tk
Ginger
Mace
Mixed spices
Mixed spices(hot)
Nutmeg
Omum
Pepper(black)
Turmeric
Ambada(hog plum)
Amla
Apple(with skin, raw)
Apple(with skin,
raw)Safeda
Banana, ripe, combined
different varieties, raw
Bilimbi
Blackberry
Boroi(bitter plum)
Custard apple
Coconut water
Dates(dry)
Guava, combined varieties,
green, raw
Food Name
Fibre,
_g
Continued
96
Protein ,
Fat, g
CHO, g
Calcium ,
mg
Iron,
Thiamine, mg
Riboflavin_mg
Vit C , mg
Vitamin A, g
Niacin, mg
Folic acid, g
Zinc, g
Magnesium mg
Sodium , mg
Potassium , mg
Phosphorus mg
29
19
801
254
5
5
12
3
170
41
681
287
39
3
0.0
0.3
1
0
801
332
0
11
2
2
0
143
0
0
0
64
0
22
0
1029
341
118
1370
22
918
12
189
132
5.1
324
1599
25
973
122
19
1881
206
3
5
15
15
12
20
6
14
15
4
6
31
4
25
16
17
6
8
3
8
20
10
28
35
41
3333
2000
690
667
858
500
1634
714
667
2740
1667
328
2762
400
625
588
1667
1250
3333
1250
500
1000
357
286
242
33
32
17
1
21
2
11
12
24
38
23
13
28
5
32
6
28
87
54
14
2
42
0
0
0
567
1400
340
60
379
157
1281
236
410
1178
777
220
1038
160
1688
459
267
1391
534
650
85
401
318
420
257
10
20
1
1
6
3
9
4
4
22
16
5
12
3
20
16
18
36
16
8
2
16
61
52
39
7
2
1
1
2
1
6
1
2
11
2
1
9
1
3
2
4
3
7
3
1
25
8
16
11
103
324
74
11
75
34
291
46
82
227
162
42
213
32
380
94
24
261
76
146
18
7
0
17
0
567
440
214
33
201
215
257
205
40
548
298
69
983
36
794
82
216
518
415
334
160
521
39
1486
1195
7
62
1
5
2
3
27
2
3
44
11
1
6
1
25
6
3
5
13
22
7
15
3
2
3
3.7
0.6
1.0
0.4
0.3
0.1
0.7
0.6
0.2
3.0
3.3
0.1
1.7
0.0
2.2
1.3
0.6
0.4
0.7
1.1
0.6
0.0
0.3
0.0
0.2
3
0
0
0
0
0
0
0
0
1
2
0
1
0
1
0
1
0
1
3
0
0
0
0
0
1130
780
372
427
463
20
574
441
25
573
565
85
3361
89
70
635
205
141
377
820
130
121
0
37
0
3500
637
77
13
160
0
3404
429
0
0
85
10
91
0
8
0
144
0
977
0
0
0
0
0
0
17
0
3
2
4
1
5
4
1
11
7
2
8
2
12
0
10
14
11
0
2
0
2
2
13
711
0
319
40
257
0
0
414
53
329
202
125
718
0
91
0
250
0
100
0
0
0
39
0
0
2
0
0
0
1
0
4
1
0
16
4
3
2
0
0
0
7
3
0
0
0
0
1
0
2
700
0
69
53
146
0
236
74
53
329
526
144
414
16
540
0
124
166
367
150
155
113
129
0
80
100
0
14
67
39
0
33
29
40
1151
217
3
28
0
117
0
113
87
582
632
523
72
300
0
201
7033
0
1248
1000
1132
0
3905
1301
876
3342
2923
436
6504
417
4376
0
2605
6160
3558
1336
1705
1985
968
0
487
467
0
97
87
214
100
948
79
73
192
150
230
580
120
747
0
400
625
400
146
70
171
364
514
485
mg
Energy , kcal
1704
667
Fibre,
6
15
_g
Amount of
food (g) /100
Tk
Lime
Lime(sweet)
Mango, combined
varieties, ripe, raw
Melon
Olive(wild)
Orange
Orange juice
Orange/mandarin
Palm, Palmyra(green)
Palm(ripe)
Papaya(ripe)
Pears
Pineapple
Pineapple(wild var)
Pomegranate
Pommelo(red)
Rose apple
Tamarind(pulp)
Tetul(bilati)
Tomato(ripe)
Wood apple
Watermelon
Black berry(deshi)
Melon(musk)
Burmese grape
Aire Fish
Bacha Fish
Bata fish
Price /
100g_Tk
Food Name
Continued
97
Protein ,
Fat, g
CHO, g
Calcium ,
mg
Iron,
Thiamine, mg
Riboflavin_mg
Vit C , mg
Vitamin A, g
Niacin, mg
Folic acid, g
Zinc, g
Magnesium mg
Sodium , mg
Potassium , mg
Phosphorus mg
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
309
480
255
222
333
594
448
102
420
182
435
158
353
785
471
471
1339
222
408
560
728
154
404
545
243
320
245
400
56
65
48
50
64
106
73
22
77
31
84
32
51
123
59
59
131
36
72
118
177
27
78
69
42
52
20
38
10
15
3
2
9
19
18
0
12
0
11
3
16
32
26
26
91
2
7
8
2
3
4
30
4
13
18
35
0
22
10
2
0
0
0
0
0
7
0
1
0
0
0
0
0
15
13
3
0
4
15
0
11
0
0
6
1515
1933
1710
783
346
81
700
102
296
496
2236
163
3533
6838
217
217
116
733
1725
2793
194
257
2314
3792
1625
500
94
310
5
4
3
13
3
7
0
0
0
2
3
5
16
13
4
4
1
2
5
30
45
4
7
10
3
0
1
4
0.1
0.0
0.0
0.0
0.3
0.3
0.0
0.0
0.0
0.0
0.3
0.0
0.0
0.0
0.1
0.1
1.2
0.0
0.0
0.0
0.0
0.0
0.5
0.0
0.1
0.0
0.1
0.0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1
1
0
0
0
0
0
0
0
0
0
0
0
0
0
0
32
0
0
0
0
2
0
0
0
0
0
0
0
0
0
7
0
0
0
0
24
0
55
0
0
0
0
0
0
0
4
0
0
33
0
0
13
106
20
0
729
729
41
2006
0
0
0
43
118
231
0
0
0
0
12
2
2
0
16
26
0
0
0
0
19
3
0
0
9
9
37
2
0
0
0
0
3
1
0
0
6
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
4
0
0
0
1
2
0
0
0
0
2
0
7
0
4
4
15
0
0
0
0
0
0
12
0
0
1
0
46
0
18
0
154
169
0
0
0
27
152
0
123
0
180
180
240
27
78
0
0
0
118
0
0
0
29
20
302
0
259
0
263
625
0
0
0
553
236
0
190
0
176
176
380
27
214
0
0
49
159
208
0
0
57
1023
1027
0
779
0
608
1794
0
0
0
49
1236
0
770
2724
726
726
1397
249
416
0
0
170
605
796
0
0
178
146
1279
1033
605
0
558
881
0
0
0
453
992
350
1867
1608
546
546
1074
357
901
0
0
357
1045
2431
0
0
214
58
mg
Energy , kcal
382
333
323
83
417
625
400
111
200
160
422
125
333
190
339
339
826
222
392
167
200
143
392
392
250
286
110
100
Fibre,
26
30
31
120
24
16
25
90
50
63
24
80
30
53
29
29
12
45
26
60
50
70
26
26
40
35
91
100
_g
Amount of
food (g) /100
Tk
Bele Fish/Poa
Bhangon (Powdered)
Bhetki (Fresh)
Bhetki (Bried)
Boal
Black Fish/Baho
Boicha Fish
Bream (Sea, Fresh)
Bream (Sea, Dried)
Butter Fish
Carp
Cat Fish
Indian river shad, raw
Chapila (Dried)
Climbing Fish (Koi)
Tilapia cooked
Dragon Fish
Eel Fish
Fesha Fish(Fresh)
Fesha Fish(Dried)
Fishmeal
Flat Fish
Folui
Fry (V. Small Fresh)
Gahira Fish
Gura Fish
Hilsha Fish
Hilsha (Salted)
Price /
100g_Tk
Food Name
Continued
98
Protein ,
Fat, g
CHO, g
Calcium ,
mg
Iron,
Thiamine, mg
Riboflavin_mg
Vit C , mg
Vitamin A, g
Niacin, mg
Folic acid, g
Zinc, g
Magnesium mg
Sodium , mg
Potassium , mg
Phosphorus mg
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1750
224
1127
432
358
388
624
488
370
97
260
765
821
111
319
404
424
168
280
560
269
686
240
425
296
400
552
525
263
34
232
68
65
48
130
108
68
19
42
160
160
22
63
64
43
29
59
91
47
117
38
92
59
60
104
78
77
10
18
18
11
20
9
5
9
1
10
9
20
1
7
10
25
6
5
22
9
24
10
7
6
10
15
17
0
0
9
0
0
5
6
4
5
2
0
12
0
3
0
0
6
0
0
0
0
0
0
0
1
17
0
14
7033
59
6013
3068
2298
893
4462
1647
953
222
407
10259
10315
343
0
2496
579
532
1458
875
277
3194
1320
1405
0
1967
97
3
15
2
74
15
6
11
35
86
8
1
16
132
0
2
36
4
1
4
2
0
3
82
6
168
0
2
2
8
21.7
0.1
0.0
0.0
0.2
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.2
0.0
0.1
0.0
0.0
0.1
0.0
0.0
0.0
0.0
0.0
4.9
0.0
4
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
12
0
0
0
0
0
0
0
0
0
37
0
0
0
0
38
0
30
0
0
0
0
650
33
311
10720
39
0
0
0
0
0
0
0
0
0
0
0
0
27
0
0
0
0
91
0
0
0
10
0
43
4
0
0
3
7
2
0
0
3
0
0
0
0
0
14
0
1
0
0
5
0
11
0
0
2
40
0
0
0
0
0
60
0
0
0
0
0
0
0
44
0
0
0
0
0
0
0
0
0
0
0
0
0
120
0
23
1
0
13
1
0
0
0
0
0
0
0
0
0
0
4
0
1
5
0
1
0
2
0
0
0
7
0
600
54
0
120
133
0
0
0
252
0
0
0
0
0
0
46
0
0
90
0
115
0
46
187
0
0
179
62
567
154
0
172
221
0
0
0
209
0
0
0
0
0
0
388
0
138
405
0
133
0
114
1572
0
0
275
699
3350
748
0
712
828
0
0
0
514
0
0
0
0
0
0
1106
0
723
1742
0
965
0
680
110
0
0
1703
1354
8300
391
0
1760
982
438
792
0
2454
322
0
0
2729
0
583
672
316
507
3258
1125
347
1190
733
2431
0
733
1750
36
mg
Energy , kcal
1667
217
333
400
351
250
200
167
333
111
233
267
235
143
83
384
263
167
346
500
267
200
211
167
100
333
500
500
Fibre,
6
46
30
25
29
40
50
60
30
90
43
38
43
70
120
26
38
60
29
20
38
50
48
60
100
30
20
20
_g
Amount of food
(g) /100 Tk
kasha Fish
Magur
Magur (Dried)
Mola Fish
Mrigal
Mullet
Parshee Fish (Fresh)
Pata fish(Dried)
Pomfret (Black)
Pomfret (White)
Pomfret(Small)
Prawns whole(Dried)
Prawn( dray)
Pump late(sea fish)
Ribbon Fish(dried)
Rohu
Saputo
Scorpion Fish
Shrimp
Silver Fish
Sole
Tapse (Dried)
Tengra (Fresh)
Tengra (Dried)
White Fish (Dried)
White Fish (Fresh)
Tilapia
Pama croaker/poa fish
Price / 100g_Tk
Food Name
Continued
99
Protein ,
Fat, g
CHO, g
Calcium ,
mg
Iron,
Thiamine, mg
Riboflavin_mg
Vit C , mg
Vitamin A, g
Niacin, mg
Folic acid, g
Zinc, g
Magnesium mg
Sodium , mg
Potassium , mg
Phosphorus mg
310
54
11
1630
0.1
127
12
23
10
87
127
450
1500
30
333
183
31
920
11
0.0
344
4292
120
4663
50
200
139
20
866
0.0
250
763
122
5607
12
25
50
855
400
200
0
0
0
1051
364
0
150
69
113
51
10
20
0
0
0
188
2496
1141
13
6
7
0.7
0.2
0.0
8
0
0
0
0
0
0
764
0
43
8
0
0
0
0
2
4
0
231
140
209
983
272
2816
1923
980
1850
1556
1760
3597
30
333
110
0.0
46
41
202
468
40
30
50
15
250
333
200
667
0
0
0
0
0
0
0
0
62
55
0
0
6
14
11
12
0
0
0
0
6
2
86
286
4
0
1
4
0.0
0.0
0.0
0.0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
28
12
52
114
328
410
445
140
1038
0
93
380
785
509
806
1771
30
333
12
386
0.0
112
156
788
1473
30
333
16
852
0.0
90
113
484
1033
25
400
102
0.0
134
288
856
1415
20
500
28
231
0.0
129
159
972
1168
80
125
50
0.0
34
45
71
197
40
250
176
0.0
63
108
300
529
40
250
62
0.0
65
312
346
395
mg
Energy , kcal
333
Fibre,
30
_g
Amount of food
(g) /100 Tk
Price / 100g_Tk
Food Name
Continued
100
Protein ,
Fat, g
CHO, g
Calcium ,
mg
Iron,
Thiamine, mg
Riboflavin_mg
Vit C , mg
Vitamin A, g
Niacin, mg
Folic acid, g
Zinc, g
Magnesium mg
Sodium , mg
Potassium , mg
Phosphorus mg
57
0.0
89
100
227
403
50
28
23
41
48
43
33
30
34
100
16
17
21
18
30
10
25
200
361
442
242
211
232
308
333
294
100
607
580
485
566
333
1000
400
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
373
419
256
131
273
329
500
575
137
765
1092
764
787
823
940
704
130
75
86
54
45
50
64
64
54
23
99
78
64
82
82
32
28
9
8
8
4
10
8
9
25
40
5
34
83
56
51
84
40
49
0
0
0
0
0
0
0
4
0
0
14
8
0
0
18
114
38
1150
15
53
36
8
28
52
33
37
12
15
377
291
164
2633
1030
1552
3
7
7
1
5
7
0
21
6
0
10
14
8
8
1
1
0
0.0
0.2
0.2
0.3
0.8
0.3
0.0
1.2
0.5
0.0
0.0
0.7
0.9
1.0
0.1
0.5
0.5
0
1
1
0
3
1
0
6
0
0
0
2
2
2
2
2
1
0
0
0
0
12
0
0
67
2
0
0
0
0
0
0
10
12
0
0
0
61
51
0
43551
28509
26
0
0
2097
1030
936
683
320
181
0
36
27
28
19
9
0
59
12
0
0
27
16
22
22
8
0
0
25
35
17
53
12
542
627
17
0
0
464
242
283
133
90
0
0
13
9
4
4
9
0
0
12
0
0
8
10
13
12
5
0
428
55
142
77
40
63
0
0
55
0
73
62
51
119
73
220
0
1397
188
235
89
156
190
225
0
121
0
713
777
653
657
1697
510
0
1361
1426
1314
764
571
892
492
0
401
0
1220
1287
469
625
277
1310
0
1679
686
836
419
495
447
858
1267
441
290
40
1275
1067
1246
1380
900
0
41
241
502
91
120
3305
1.1
12
23
51
11
265
1049
3860
2306
39
256
1008
68
68
96
2453
0.8
27
609
17
97
235
934
3018
1939
6
6
8
20
1667
1639
1250
500
0
0
0
0
1450
1034
688
2105
63
51
44
73
125
61
51
156
78
70
54
103
3433
1689
1900
3250
3
1
3
29
0.8
1.0
0.6
0.0
4
5
1
0
28
33
14
0
783
517
400
0
2
13
13
0
100
139
13
0
4
7
4
0
300
361
175
0
867
839
625
0
2967
2150
2550
0
4100
1475
1388
2100
mg
Energy , kcal
250
Fibre,
40
_g
Amount of food
(g) /100 Tk
Yellow shrimp(fresh,
bony))
Yellow shrimp
Beef
Beef (Buffalo)
Chicken(deshi)
Duck
Goat
Liver (Goat)
Liver (Mutton)
Lamb
Pigeon
Chicken (farm)
Duck Egg
Hen Egg(deshi)
Hen Egg(Farm)
Cheese
Curd
Milk(condensed)
Powdered milk (skim,
cow)
Powdered milk (whole,
cow)
Whole milk (Buffalo)
Whole milk (Cow)
Whole milk (Goat)
Yogurt(Buffalo)
Price / 100g_Tk
Food Name
Continued
101
Protein ,
Fat, g
CHO, g
Calcium ,
mg
Iron,
Thiamine, mg
Riboflavin_mg
Vit C , mg
Vitamin A, g
Niacin, mg
Folic acid, g
Zinc, g
Magnesium mg
Sodium , mg
Potassium , mg
Phosphorus mg
0
0
0
0
0
8
8
0
6
0
0
6
0
4
0
0
0
0
2015
814
6114
1069
2136
1150
1150
163
7000
4769
319
459
5196
4293
1132
1404
6667
508
100
1
0
0
25
19
19
6
223
0
0
23
7
18
75
1
0
11
130
90
679
119
130
33
33
1
20
0
0
1
1
4
1
1
0
0
125
0
0
0
218
189
189
33
1483
0
80
89
1287
1045
210
348
1667
115
4780
27
0
1
0
277
277
12
314
615
5
172
81
159
320
40
0
123
0
0
0
0
0
7
7
1
31
63
1
5
4
5
69
5
0
17
1.2
0.0
0.0
0.0
0.0
0.2
0.2
0.1
2.0
0.0
0.0
0.9
0.0
0.0
0.0
0.0
0.0
0.6
2
0
0
0
0
0
0
0
0
0
0
0
1
0
0
0
0
0
30
0
0
0
0
0
0
0
0
0
4
38
0
0
0
0
0
0
746
703
0
764
0
0
0
0
0
0
0
7
0
0
0
0
0
0
2
0
0
0
0
3
3
0
0
0
0
0
0
0
0
0
0
0
0
3
0
0
0
23
23
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3
3
0
0
0
0
0
0
4
0
0
0
0
0
2
0
0
0
107
107
0
0
0
0
0
0
183
0
0
0
154
0
793
0
2
0
277
277
0
0
0
0
0
54
390
0
0
0
108
0
27
0
1
0
387
387
0
0
0
0
0
13
902
0
0
0
385
3065
27
0
0
0
437
437
0
0
0
16
334
148
585
0
40
0
92
1538
508
11
115
123
17
0.6
154
108
385
92
7
7
8
1538
1538
1250
0
0
0
508
508
4125
11
11
168
0
0
10
115
115
861
123
123
875
17
17
30
0.6
0.6
0.0
0
0
0
0
0
0
0
0
0
0
0
0.0
0
0
0
0
0
0
154
154
0
108
108
0
385
385
0
92
92
5500
mg
Energy , kcal
500
111
679
119
400
333
333
67
2857
1538
100
345
1350
1220
400
400
1675
1538
Fibre,
20
90
15
84
25
30
30
150
4
7
100
29
7
8
25
25
6
7
_g
Amount of food
(g) /100 Tk
Yogurt (Cow)
Butter
Soya bean oil
Ghee(Cow)
Biscuit(Salted)
Biscuit(Sweet)
Horlicks
Bread(Loaf)
Bread(White)
Date juice
Honey
Jackfruit seed
Molasses
Molasses (Date)
Pappadom
Sago
Sugar
Sugarcane juice
Sugarcane juice(Soft
drinks)
Tea
Coffee
Water Chestnut(dry)
Price / 100g_Tk
Food Name
Continued
102
Cabbage,
Carrot,
Cauliflower,
Ole kopi,
Potato,
Radish,
Spinach,
Tomato,
Turnip,
Indian Spinach,
Eggplant,
Green chilli,
Cucumber,
Gourd(Bottle),
Bean,
Lettuce,
Papaya,
Sitalau,
Humming bird
flower,
Moringa,
Amaranth (red leaf
var.)
Gourd(Small bitter),
Gourd(bitter),
Ladys finger,
Lau shak,
Peas(Green),
Motor shak,
Onion Stalk,
China shak,
Bati shak,
Beet,
Broccoli.
February
Cabbage ,
Carrot,
Cauliflower,
Ole kopi, Potato,
Prawal,
Radish,
Spinach,
Tomato,
Broccoli,
Cucumber,
Turnip,
Green chilli,
Indian Spinach,
Carrot,
Eggplant,
Pumpkin,
Gourd(Bottle),
Bean,
Lettuce,
Papaya,
Sitalau,
Moringa,
Air potato,
Peas(Green),
Motor shak,
Onion Stalk,
China shak,
Bati shak,
Beet,
Gourd(Small bitter),
Gourd(bitter),
Ladys finger,
Lau shak,
Amaranth (red leaf var.)
March
April
Amaranth(data),
Amaranth (red leaf var.),
Cabbage ,
Eggplant,
Cucumber,
Gimakolmee,
Gourd(Ash),
Gourd(Bottle), Gourd(bitter),
Gourd(Small bitter)
Gourd (Ridge),
Green chilli,
Kakrol,
Lady`s Finger,
Prawal,
Pumpkin,
Broccoli,
Carrot,
Bean,
Snake gourd ,
Potato,
Indian spinach,
Kolmee,
Lettuce,
Moringa,
Papaya,
Air potato,
Sitalau.
Cowpea,
Yam stem,
Arum tubers,
Water taro.
Marrow.
Drumstick,
Jute plant tops.
May
Amaranth(data),
Amaranth (red leaf var.),
Eggplant,
Cucumber,
Gima kolmee,
Gourd(Ash),
Gourd(bitter),
Gourd(Small bitter)
Gourd(Bottle),
Gourd (Ridge),
Green chilli,
Kakrol,
Lady`s Finger,
prawal,
Pumpkin,
Snake gourd,
Snake gourd ,
Indian spinach,
Kolmee,
Papaya,
Sitalau,
Moringa.
Cowpea,
Yam stem,
Taro/Arum tubers,
Water taro.
Marrow.
June
Amaranth(data),
Amaranth (red leaf var.),
Eggplant,
Cucumber,
Gimakolmee
Gourd(Ash), Gourd(bitter),
Gourd(Bottle),
Gourd(Small bitter)
Green chilli,
Gourd (Ridge),
Prawal,
Kakrol,
Lady`s Finger,,
Pumpkin,
Snake gourd,
Snake gourd ,
Yard long bean,
Indian spinach,
Kolmee,
Papaya,
Sitalau,
Moringa,
Cowpea,
Yam stem,
Water taro.
Spinach,
Gima kolmee,
Marrow.
Taro/Arum tubers
103
July
Amaranth (data),
Amaranth (red leaf
var.),
Eggplant,
Cucumber,
Gourd(Ash),
Gourd(bitter),
Gourd(Small bitter)
Gourd(Bottle),
Gima kolmee,
Gourd(Ridge),
Indian spinach,
Lady`s Finger,
Pumpkin,
Snake gourd,
Tomato,
Kakrol,
Yard long bean,
Kolmee,
Papaya,
Sitalau,
Moringa,
Prawal.
Cowpea,
Yam stem,
Taro/Arum tubers,
Water taro,
Marrow.
Water lily.
August
Amaranth (data),
Amaranth (red leaf var.),
Eggplant,
Cucumber,
Gourd(Ash),
Gima kolmee,
Gourd(bitter),
Gourd(Small bitter)
Gourd(Bottle),
Gourd(Ridge),
Indian spinach,
Lady`s Finger,
Pumpkin,
Snake gourd,
Tomato,
Kakrol,
Yard long bean,
Kolmee,
Papaya,
Sitalau,
Moringa,
Prawal.
Cowpea,
Yam stem,
Taro/Arum tubers,
Water taro,
Marrow.
September
Amaranth (red leaf
var.),
Amaranth (data),
Bean,
Eggplant,
Cucumber,
Gima kolmee,
Gourd(Ash),
Gourd(bitter),
Gourd(Small bitter)
Gourd(Bottle),
Gourd(Ridge),
Indian spinach,
Potato,
Pumpkin,
Spinach,
Snake gourd,
Kakrol,
Yard long bean,
Lady`s Finger,
Kolmee,
Papaya,
Sitalau,
Moringa,
Prawal.
Yam stem,
Cowpea,
Taro/Arum tubers,
Water taro,
Marrow.
October
November
December
Bean,
Cabbage ,
Carrot ,
Cauliflower,
Ole kopi,
Potato,
Radish,
Tomato,
Broccoli,
Turnip,
Spinach,
Radish,
Carrot,
Eggplant,
Cucumber,
Gourd(Bottle),
Yard long bean,
Lady`s Finger,
Indian spinach,
Kolmee,
Papaya,
Lettuce,
Sitalau,
Humming bird flower,
Moringa.
Peas(Green),
Gourd(Small bitter),
Gourd(bitter),
Amaranth (red leaf
var.),
Motor shak,
Onion Stalk,
China shak,
Bati shak,
Beet,
Coriander seed,
Mint leaves.
Cabbage,
Carrot ,
Cauliflower,
Tomato,
Ole kopi,
Potato,
Radish,
Broccoli,
Turnip,
Spinach,
Radish ,
Carrot,
Eggplant,
Cucumber,
Gourd(Bottle),
Bean,
Lettuce,
Papaya,
Sitalau,
Humming bird flower,
Moringa,
Peas(Green),
Gourd(Small bitter),
Gourd(bitter),
Ladys finger,
Lau shak,
Radish,
Indian spinach,
Amaranth (red leaf
var.),
Motor shak,
Onion Stalk,
China shak,
Bati shak,
Beet,
Coriander seed,
Mint leaves.
104
February
Boroi (Bitter plum),
Wood apple,
Pomegranate,
Sapota,
Melon,
Water melon,
Carambola,
Rose apple,
Tamarind,
Banana,
Papaya,
Coconut,
Custard apple,
Elephants foot apple,
Dragon fruit,
Strawberry
Sugarcane,
March
Boroi (Bitter plum),
Wood apple,
Water melon,
Carambola,
Rose apple,
Tamarind,
Passion fruit,
Mulberry,
Fig,
Melon,
Lemon,
River ebony,
Banana,
Papaya,
Coconut,
Sapota,
Bullocks heart,
Custard apple,
Satkara,
Elephants foot apple,
Dragon fruit,
Strawberry.
April
Bullocks heart,
Wood apple,
Water melon,
Carambola,
Rose apple,
Passion fruit,
Phalsa,
Bilimbi,
Litchi (Kalipuri),
Mulberry,
Fig,
Melon,
Lemon,
River ebony (Local),
Mango,
Banana ,
Papaya,
Coconut,
Custard apple,
Satkara,
Elephants foot apple,
Date palm,
Wax apple,
Strawberry.
May
Blackberry,
Jackfruit,
Pineapple(Joldhu
pi),
Lichi,
Guava,
Monkey jack,
Wax apple,
Cashew nut,
Karanda,
Phalsa,
Bilimbi,
Melon (futi),
Lemon,
Mango,
Banana,
Papaya,
Coconut,
Bullocks heart,
Custard apple,
Satkara,
Date palm.
June
Mango,
Blackberry,
Jackfruit,
Lichi,
Pineapple(Joldhupi),
Pineapple(Ghurasal),
Olive,
Guava,
Monkey jack,
Wax apple,
Cashew nut,
Karonda,
Phalsa,
Bilimbi,
Date palm,
Coconut,
Burmese grape,
Pomegranate,
Melon (futi),
Lemon,
Jamum,
Almond,
Cowa(Mangosteem),
Banana,
Papaya,
Custard apple,
Peach,
105
August
Mango,
Blackberry,
Jackfruit ,
Pineapple
(Jauntkew),
Olive,
Custard apple,
Hogplum,
Palmyara palm,
Monkey jack,
Wax apple,
Karanda,
Guava,
Passion fruit,
Bilimbi,
Pummelo,
Lemon,
Stargareberry,
Grape,
Banana,
Papaya,
Coconut,
Jamum,
Indian dellenia,
Burmese grape,
Rambutan,
Daophal.
Sugar cane
September
Olive,
Custard apple,
Palmyara palm,
Hogplum,
Passion fruit,
Pummelo,
Lemon,
Flacouritia,
Stargareberry,
Longan,
Pears,
Grape,
Banana,
Papaya,
Coconut,
Indian dellenia,
Karanda.
October
Olive,
Custard apple,
Palmyara palm,
Hogplum,
Elephants foot
apple,
Indian dellenia,
Fig,
Lemon,
Flacouritia,
Velvety apple,
Papaya,
Banana,
Coconut,
Carambola,
Pummelo,
Amla.
November
Olive,
Amla,
Orange,
Elephants foot
apple,
Fig,
Sweet orange,
Lime (Sweet),
Satkara,
Indian dellenia,
Papaya,
Banana,
Coconut,
Carambola,
Pummelo,
Lemon,
Custard apple,
Strawberry.
December
Boroi (Bitter plum),
Amla,
Orange,
Elephants foot
apple,
Pomegranate,
Sweet orange,
Lime (Sweet),
Satkara,
Banana,
Papaya,
Coconut,
Carambola,
Custard apple,
Olive,
Mandarin,
Dragon fruit,
Strawberry
106
107
108
109
110
111
112
113
Tk
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
English Name
Scientific Name
Barley (whole)
Maize/ corn(immature)
Maize/ (mature)
Millet (French)
Millet (pearl)
Rice (fried paddy)
Rice husk/ bran
Rice parboiled (husked)
Rice parboiled (milled)
Rice sunned (husked)
Rice sunned (milled)
Rice (flattened)
Rice (puffed)
Semolina
Sorghum
Hordeum vulgare
Zea mays
Zea mays
Pennisetum miliaceum
Pennisetum glaucum
Oryza sativa
Oryza sativa
Oryza sativa
Oryza sativa
Oryza sativa
Oryza sativa
Oryza sativa
Oryza sativa
Triticum aestivum
Sorghum bicolor
116
Vermicelli
Triticum aestivum
117
Wheat (whole)
118
119
Food
Code
212
213
214
215
216
301
302
303
304
305
306
307
308
309
310
English Name
Scientific Name
Cajanus cajan
Glycine max merr.
Dolichos biflorus
Phaseolus aconitisolius
Phaseolus vulgaris
Sesbania grandiflora
Amaranthus gangeticus
Amaranthus gangeticus
Amaranthus gangeticus
Amaranthus spinosus
Chenopodium album
Beat vulgaris
Lagenaria vulgaris
Brassica oleracea var capitata
Daucus carota
311
Cauuflower leaves
Triticum aestivum
312
Celery leaves
Triticum aestivum
313
Chukai leaves
Wheat flour(refined)
Triticum aestivum
314
Coriander leaves
Coriandrum sativum
120
Ragi
Eleusine coracana
315
Cowpea leaves
Vigna catjang
121
Wheat germ
Triticum aestibum
316
Drumstick leaves
Morinba oleifera
122
Oatmeal
Avenabyzantina
317
Fenugreek leaves
201
Bean (field)
Phaseolus vulgaris
318
Folwal leaves
202
Bengal gram(whole)
Cicer arietinum
319
Gram leaves
Cicer arietinum
203
Bengal gram(split)
Cicer arietinum
320
Helencha leaves
Enhydra fluctuans
204
Bengal gram(fried)
Cicer arietinum
321
Indian spinach
Spinacia oleracea
205
Black gram(split)
322
Corchorus capsularis
206
Green gram(whole)
323
Khesari leaves
Lathyrus sativa
207
Green gram(split)
324
Kolmee leaves
Ipomoea reptans
208
209
Khesari dal
Latyyrus sativus
325
Lettuce
Lactuca sativa
Lentils
Lens esculenta
326
Mesta leaves
Polygonum chinense
210
Peas dried/split
Pisum sativum
327
Mustard leaves
211
Peas fried
Pisum sativum
328
Azadirachta indica
131
Food
Code
329
English Name
Neem leaves, yellow (ripe)
Scientific Name
Azadirachta indica
330
Potato leaves
Solanum tuberosum
331
332
333
334
335
336
337
338
339
340
341
342
343
344
Mint leaves
Pumpkin leaves
Punornova leaves
Radish leaves
Safflower leaves
Soybean leaves
Spinach
Spinach sour
Sweet potato leaves
Tamarind leaves (green)
Tamarind leaves (dry)
Taro/arum leaves (dried)
Taro/black arum leaves
Taro/green arum leaves
Thankuni leaves
Turnip leaves
Celery stalks
Curry leaves
Ipomoea stems
Kuppameni
Susni sag
Bitter gourd
(Sabarang)
Roselle
(Lemon pata)
India ivy-rue
(Ojam shak)
(Ghanda batali)
(Orai balai)
Purslane
Yellow saraca
Mollugo
Wild coriander
Kassava
Mentha spicata
Cucurbita maxima
345
346
347
348
349
350
351
352
353
354
355
356
357
358
359
360
361
362
363
364
Raphanus sativus
Carthamus tinctorius
Glycine max merr.
Spinacia oleracea
Rumex acetosa
Ipomoea batatas
Tamarindus Indica
Tamarindus Indica
Colocasia esculenta
Arum palestinum
Peltandravirginica
Centella japonica
Brassica rapa
Apium graveolens
Murraya keonigll
Ipomoea reptans
Acalypha indica
Marsilea minuta
Momordica charantia
Ajuga macrosperma
Hibiscus sabdariffa
Premna obtusifolia
Xanthoxylum rhetsa
Spilanthes calva
Paederia foetida
Premna esculenta
Portulaca oleracea
Saraca thaipingensis
Glinus Oppositifolius
Eryngium foetidum
Manihot esculenta
Food
Code
365
366
367
368
369
370
401
402
403
404
405
406
407
408
409
410
411
412
413
414
415
416
501
502
503
504
505
506
507
508
509
510
511
512
513
514
English Name
Scientific Name
Commelina benghalensis
Diplazium esculentum
Hydrocotyle sibthorpioides
Beet root
Carrot
Garlic
Ground potato
Ole kopi (german turnip)
Onion
Potato
Radish
Sweet potato
Taro/arum
Beta vulgaris
Daucus carota sativus
Allium sativum
Solanum tuberosum
Brassica oleracea
Allium cepa
Solanum tuberosum
Raphanus sativus
Ipomoea batatas
Colocasia esculenta
Amorphophallus paeoniifolius
Taro/arum tubers
Turnip
Yam(elephant)
Yam(wild)
Moor sanga
Water lilt(red)
Amaranth (data) stem
Aubergine/eggplant
Bean
Bean (broad)
Bean (French)
Bean (immature)
Bean (red)
Cabbage
Cauliflower
Chilli (green)
Cow pea
Cucumber
Drumstick/horserradish
Drumstick flower
Brassica rapa
Dioscorea elephantipes
Dioscorea villosa
Butea frondosa
Nymphea nouchali
Amaranthus mangostanus l
Solanum melongena
Phaseolus lunatus
Vicia faba
Phaseolus vulgaris
Phaseolus lunatus
Phaseolus Vulgaris
Brassica oleracea var capitata
Brassica oleracea var. botrytis
Capsicum annuum.
Vigna unguiculata
Cucumis sativus
Moringa oleifera.
Moringa oleifera
132
Food
Code
515
516
517
518
519
520
521
522
523
524
525
526
527
528
529
530
531
532
533
534
535
536
537
538
539
540
541
542
543
544
545
546
547
548
549
550
551
English Name
Fig (red)
Folwal/potol/parwar
Gourd (ash)
Gourd(bitter)
Gourd (bottle)
Gourd (ridge)
Gourd (small bitter)
Gourd (snake)
Gourd (sweet)/pumpkin
Gram (red, unripe)
Jackfruit (immature)
KAKROL(Teasle gourd)
Kolmee
Lady's finger/okra
Mango (green/immature
Marrow
Onion& garlic stalk
Papaya (green/immature)
Peas (green)
Plantain
Plantain flower
Plantain stem
Pumpkin flower
Spinach stalks
Tomato (green)
Waterlily stem (red)
Waterlily stem (white)
Yam stem
Colocasia stem
Karonda(fresh)
Karonda (dry)
Kovai
Lokooch
Leeks
Lotus stem(dry)
Sundakai
Sword beans
Scientific Name
Stenoderma rufum darioi
Trichosanthes dioica
Benincasa hispida
Momordica Charantia L.
Lagenaria siceraria
Luffa acutangula
Momordica charantia
Trichosanthes cucumerina
Cucurbita maxima
Artocarpus camansi
Artocarpus heterophyllus
Momordica dioica
Abelmoschus esculentus
Mangifera foetida
Allium cepa & Allium sativum
Carica papaya
Pisum sativum
Musa paradisiaca
Plantago major
Musa sapientum
Cucurbita pepo
Spinacia oleracea
Solanum lycopersicum
Nymphaea odorata
Nymphaea alba
Dioscorea villosa
Colocasia antiquorum
Carissa carandas
Carissa carandas
Coccinia cordifolia
Artocarpus lakoocha
Allium porrum
Nelumbium nelumbo
Solanum torvum
Canavalia gladista
Food
Code
552
553
554
555
556
557
558
559
560
561
562
563
564
565
566
567
568
569
570
571
572
573
601
602
603
604
605
606
607
608
609
610
611
612
613
614
615
English Name
Chaltha
Lotus seeds(green)
Mashroom
Sea weed(fresh)
Sea weed(dry)
Silk cotton flowers
Water lily flower
Pea eggplant
Solanum
Sigon data
Yam
Banchatta
Fekong
Red silk/cotton tree
(Seng e tur/senge/thorai)
(Betagi)
(Seon sak/gandri)
Berry bamboo
(Maira bokong)
(Laigrao bokong)
Cashew nuts
Chilgoza (nut)
Coconut (dry)
Coconut (mature)
Groundnut/ peanut
Groundnut/ peanut (fried)
Linseed
Mustard
Nuts
Oils mustard etc
Pistachio
Sunflower seeds
Sesame
Walnut
Niger seeds
Scientific Name
Dillania indica
Nelumbium nelumbo
Agaricus bisporus
Bombax malabaricum
Nymphea nouchali
Solanum spinosa
Solanum virginianum
Lasia spinosa
Dioscorea pentaphylla
Dillenia pentagyna
Alpinia nigra
Agaricua sp
Agaricus sp
Bombax ceiba
Amomum corymospachyum
Alpinia sp
Melocanna baccifera
Anacardium occidentale
Pinus gerardiana
Cocos nucifera L.
Cocos nucifera L.
Arachis hypogaea
Arachis hypogaea
Linum usitatissimum
Brassica nigra
Brassica nigra
Pistacia vera
Helianthus annuus
Sesamum indicum
Juglans regia
Guizotia abyssinica
133
Continued
Food
Code
616
617
618
619
620
621
622
623
701
702
703
704
705
706
707
708
709
710
711
712
713
714
715
716
717
718
719
801
802
803
804
805
806
807
808
809
810
English Name
Piyal seeds
Sunflower seeds
Jangli badam
Oysternut
Roselle seed
Okra(whole seed)
Okra (kernel)
Cardamom
Chilli, red (dry)
Cloves (dry)
Coriander seed
Cumin seed
Fenugreek
Ginger
Lemon/ lime peel
Mace
Mixed spices
Mixed spices (hot)
Nutmeg
Omum
Pepper (black)
Turmeric
Arisithippili
Asafoetida
Mango powder
Nutmeg(rind)
Ambada (hog plum)
Amla
Apple
Apricot (boiled)
Appricot (dry)
Bakul flower
Banana
Bilimbi
Backberry (indian)
Boroi (bitter plum)
Scientific Name
Buchanania latifolia
Carthanus tinctorius
Sterculia foetida
Telfairea pedata
Tanarindus indicus
Abelmoschus esculentus
Abelmoschus esculentus
Elettaria cardamomum
Capsicum annum
Syzygium aromaticum
Coriandrum sativum
Cuminum cyminum
Trigonella foenum-graecum
Zingiber officinale
Citrus limon
Semen Myristicae
Myristica
Trachyspermum ammi
Piper nigrum
Curcuma longa
Pimpella anisum
Ferula foetida
Mangifera indica
Myristica fragrans
Spondias mombin
Phyllanthus emblica
Malus domestica
Prunus armeniaca
Prunus armeniaca
Mimusops elengi
Musa
Averrhoa bilimbi
Syzygium cumini
Oemleria cerasiformis
Food
Code
811
812
813
814
815
816
817
818
819
820
821
822
823
824
825
826
827
828
829
830
831
832
833
834
835
836
837
838
839
840
841
842
843
844
845
846
847
English Name
Breadfruit
Bullocks heart
Custard apple
Coconut milk
Dates
Dates (dry)
Fig (ripe)
Guava
Grapes
Jackfruit (ripe)
Kheera
Kodobele (immature)
Kodobele (ripe)
Kusum fruit
Lemon
Lemon (sweet)
Lichis
Lime
Lime (sweet)
Mahua (ripe)
Mango (ripe)
Melon
Neem fruit
Olive (wild)
Orange
Orange juice
Orange/mandarin
Palm, palmyra (green)
Palm (ripe)
Papeya (ripe)
Pears
Phalsa
Pineapple
Pineapple (wild var)
Pomegranate juice
Pomegranate
Pommelo (red)
Scientific Name
Anacardium occidentale
Annona reticulata
Annona squamosa
Cocos nucifera L.
Phoenix sylvestris
Phoenix sylvestris
Ficus carica
Psidium guajava
Vitis vinifera
Artocarpus heterophyllus
Cucumis sativus
Feronia limonia
Feronia limonia
Citrus limon
Litchi chinensis
Citrus aurantifolia
Citrus limettioides
Mangifera indica
Cucumis melo
Elaeocarpus floribundus
Borassus flabellifer
Carica papaya
Grewia asiatica
Ananus comosus
Punica granatum
134
Food
Code
848
English Name
849
850
851
852
853
854
855
856
857
858
859
860
861
862
863
Rose apple
Tamarind(immatur
e)
Tamarind (pulp)
Tetul (bilati)
Tomato (ripe)
Wood apple
Watermelon
Black berry(deshi)
Cherries(red)
Lichi(bastard)
Melon(musk)
Peaches
Persimon
Plum
Raisins
Strawberry
864
865
Gab
Monkey jack
Scientific Name
Syzygium jambose
Tamarindus indica
Tamarindus indica
Tamarindus indica
Solanum lycopersicum
Aegle marmelos
Citrullus vulgaris
Syzygium cumini
Prunus cerasus
Nephelium litchi
Cucumis melo
Amygdalis persica
Doispyros kaki
Prunus domestica
Vitis vinifera
Fragaria vesca
Doispyros embryopteris
Artocarpus lakoocha
Food
Code
915
916
917
918
919
920
921
922
923
924
925
926
927
928
929
930
Butter fish
Carp
Cat fish
Chela (fresh)
Chela (dried)
Climbing fish (koi)
Crabs
Dragon fish
Eel fish
Fesha fish (fresh)
Fesha fish (dried)
Fishmeal
Flat fish
Folui
Fry (very small
fresh)
Gahira fish
Cybium
Commersoni/scomberomorus commerson
Callichorus pabo/ompok pabo
Katla katla/catla catla
Arius sona
Chela phulo
Chela phulo
Anabus testudineus/anabas testudineus
Paratephusa spinigera
Pangasius pangasius
Mastocembellus armatus
Setipinna phasa
Setipinna phasa
931
932
English Name
Scientific Name
135
866
867
868
869
901
902
903
904
Burmese grape
Wild melon
(Roshko)
Bead tree
Aire fish
Bacha fish
Bata fish
Bele fish/poa
906
Betrongi fish
Bhangon (fresh)
Bhangon (dried)
Bhangon
(powdered)
Bhetki (fresh)
Bhetki (dried)
Boal
Blackfish/baoh
Boicha fish
907
908
909
910
911
912
913
914
Pirardia sapida
Cumis melo
Syzygium balsameum
Elaeocarpus angustifolius
Mystus seenghala
Eutropiichthys vacha/murius
Labeo bata /ariza
Glassogobius giuris
Botia dayi
Labeo bata/boga
Labeo bata/boga
Labeo bata/boga
Lates calcarifer
Lates calcarifer
Wallago attu
Labeo calbasu
Colisa lalia
933
934
935
936
937
938
939
940
Gura fish
Hilsha fish
Hilsha (salted)
Khalshe fish
Lota fish
Magur
Magur (dried)
Mola fish
941
942
943
Mrigal
Mullet
Parshee fish (dried)
944
945
946
947
948
949
Clupea ilisha
Clupea ilisha
Colisa fasciata
Ophiocephalus punctatus
Clarius batrachus
Clarius batrachus
Amblypharyngodon mola
Cirrhinus mrigala/ cirrhinus cirrhosus
Mugil oeur
Mugil parsia/mugil cephalus
Mugil parsia/mugil cephalus
Solea ovate
Formio miger/parastromateus niger
Stromateus sinensis/pampus chinensis
Chanda nama
Leadrites celebensis
136
Continued
Food
Code
English Name
950
951
952
953
954
Prawn (dry)
Pumplate (sea fish)
Ribbon fish
Ribbon fish (dried)
Rohu
955
956
957
958
Salmon
Sarputi
Scorpion fish
Shark
959
Shrimp
960
961
962
Silver fish
Sole
Tapse (dried)
963
964
Tengra (fresh)
Tengra (dried)
965
966
967
968
969
970
971
972
973
974
Scientific Name
Leadrites celebensis
Food
Code
975
976
977
978
979
980
981
982
983
984
985
986
987
988
989
990
991
992
English Name
Chapila/indian river shad(dry,
bony)
Golden/red snapper
White grunter
Hard tail torpedo trevally
Tripple tail
Mottlet nandus/mud
perch(deboned)
Skipjack
Boggut labeo
Rita
Small head hair tail/ribbon
fish(dry)
Russell`s smooth-back
herring(dry)
Indian potashi (bony)
Cotio(bony)
Papperred loach/guntea
loach(bony)
Jamuna ailia(fresh,bony)
Freshwater gar fish/niddle
fish(fresh, bony)
Large lazor belly
minnow(fresh, bony)
993
994
Reba(fresh, deboned)
995
996
997
998
1001
Beef
Scientific Name
Godusia chapra
Chrysophrys auratus
Pomadays hasta
Megalaspis cordyla
Lobotes surinamensis
Nandus nandus
Euthynnus pelamis
Labeo boggut
Rita rita
Leptura canhus
Brachypleura nova zeelandlac
Pseudeutropius atherinoides
Rohtee cotio
Lepidocephalichthys guntea
Ailiichthys punctata
Xenentodon cancila
Chela bacaila
Channamarulius
Macrobrachium rosenbergii
Crossocheilus latius
Metapenaeus brevicornis
Metapenaeus brevicornis
Metapenaeus brevicornis
Amphipnous cuchia
Bos Taurus/Beef cattle
137
Continued
Food
Code
1002
1003
1004
1005
1006
1007
1008
1009
English Name
Scientific Name
Food
Code
1304
1305
1306
1401
1402
1403
1404
1405
Beef (buffalo)
Chicken
Duck
Goat
Liver (goat)
Liver (mutton)
Mutton (lamb)
Pigeon
Bulbus bubalis
Gallus bankiva murghi
Anas platyrhyncha
Capra hyrchusb
1010
Pork
1011
1012
1013
1014
1015
1016
1101
1102
1201
1202
1203
1204
1205
1206
1207
1208
1209
1210
1211
1212
1213
1214
5
Snails (small)
Snails (large)
Turtle
Chicken (farm)
Yeast dried(deshi)
Yeast dried (food)
Duck egg
Hen egg
Buffalo milk solids
Butter-milk
Cheese
Cow milk solids
Curd
Human/breast milk
Milk (condensed)
Powdered milk (skim, cow)
Powdered milk (whole, cow)
Skim-milk (liquid)
Whole milk (buffalo)
Whole milk (cow)
Whole milk (goat)
Yogurt (buffalo)
Yougurt (buff, skim mik)
Ghee (buffalo)
Ghee (cow)
Ghee (vegetable)
Betel/areca nut
Betel leves
Biscuit (salted)
Biscuit (sweet)
Bread (brown)
1406
Bread (loaf)
1407
1408
1409
1410
1411
1412
1413
1414
1415
1416
1417
1418
1419
1420
1421
1422
1423
1424
1425
1426
1427
1428
1429
Bread (white)
Coconut milk
Date juice
Honey
Jackfruit seed
Lotus seeds (dry)
Lotus seeds (ripe)
Lotus seed (green)
Mahua flower
Makhana
Molassea
Molassed (date)
Oil cakes (groundnut)
Pappadom
Pickles
Popy seed
Pumpkin/sweet gourd seed
Sago
Sugar
Sugar candy
Sugar cane juice
Tamarind seed (dried)
Toddy (fermented)
Viviparus bengalensis
Pila globosa
Gallus bankiva murgi
Terula saccharomyces
Terula saccharomyces
Anas platyrhyncha
Gallus bankiva murghi
English Name
Scientific Name
Areca catechu
Piper betel
Cocos nucifera
Phoenis dactylifera/Phoenis sylvestris
Artocarpus heterophyllus
Nelumbium nelumbo/Nelumbo nucifera
Nelumbium nelumbo/Nelumbo nucifera
Nelumbium nelumbo/Nelumbo nucifera
Bassia latifolia/Madhuca indica
Euvale ferox/Euryale ferox
Saccharum officinarum
Phoenis dactylifera/Phoenis sylvestris
Arachis hypogeal
Papaver somniferum
Cucurbita maxima
Metroxylon spp./Metroxylon sagu
Saccharum officinarum
Tamarindus indica
138
139
Prof Nazmun Nahar, DG, BIRDEM, Dr Lalita Bhattacharjee, Nutrition Expert, FAO,
Prof Subhagata Choudhury, BIRDEM, Prof SM Keramat Ali, Ex Director, INFS, MA
Wahed, Consultant, Health, Nutrition and Management, Dhaka
140
From left: Dr Quamrun Nahar, BIRDEM & PI: DDP project, SS Saleheen Sultana, Home
Economics College, Shaheen Ahmed, ex Principal, Home Economics College, Dr MA
Mannan, FAO, Mr Mostafa Faruk Al Banna, Ministry of Food, Dr Nur Ahamed
Khondaker, FAO, Prof Nazmun Nahar, DG, BIRDEM, Dr Lalita Bhattacharjee, FAO,
Prof Subhagata Choudhury, BIRDEM
142
144
ISBN
978-984-33-7491-2