Public Health Nutrition
The domain looks at the dynamic relationship of 1. food intake, 2. nutritional status and 3. health; and the interaction of the environment with the food-health axis. Further, our research will set to establish Bangladesh's own tools, benchmarks, standards in nutritional assessments for context-specific solutions for Bangladeshi population. Apart from empirical science, the domain will extend to collaborate with national and international collaborations in the fields of food and nutrition surveys, surveillances, strategies, policies and capacity building. The domain further envisions to engage in genomics based and precision nutrition in the coming decades.INTEREST(S)
Micronutrients, Anemia, Dietary Inflammatory Index, Noncommunicable Diseases, Dietary Assessment, Nutritional Technical Governance, Gut Microbiome, Iron, Zinc, Vitamin A, Obesity, Stunting, Groundwater and Nutrients, Environmental Nutrients, Inflammation and Nutrients.
VISION
Populations enjoying good health through equity-based exposure to optimum nutrition.
MISSION
To promote nutrition of people of Bangladesh and global through research pertaining to evidence-based problem appraisal, formulation of solutions, and advocacy to strengthen national and international policies.
MEMBER(S)
RContribution of Groundwater Iron to Cooked Rice and the Implication on the Recommended Iron Intakes: A Cross-Sectional Study in Bangladesh
In Bangladesh, groundwater has different levels of iron content across different geographical locations. Intake of iron from groundwater through drinking can minimize iron deficiency among rural population. Rice contributing a major share of daily meal (~70%) in Bangladesh, absorbs a substantial amount of water. This study aimed to estimate the contribution of groundwater iron entrapped in cooked rice and its implications on the recommended iron intake. A cross-sectional study was conducted among 25 households, selected based on the iron content of their drinking groundwater source in Belkuchi Upazila, Sirajganj district, Bangladesh. Each household was supplied with 300 grams of raw rice and rice was cooked by “water-draining rice” (WDR) and “water-sitting rice” (WSR) cooking methods. Total iron content in groundwater, raw rice and the cooked rice was analyzed by atomic absorption spectrophotometer. Iron content in filtered and non-filtered water was measured as 0.4 ± 0.2 mg/L and 6.1 ± 2.0 mg/L, respectively. After adjusting for water filtration, the weighted mean of total iron content in WDR and WSR was 6.18 and 5.70 mg, respectively. Assuming the average rice intake, iron content in WDR and WSR fulfilled approximately 98.15 % and 90.62 % of the average requirement for non-pregnant and non-lactating women (NPNL). The water-entrapped iron in cooked WDR and WSR fulfilled about 23.77 % and 20.38 % of Recommended Dietary Allowances, and 52.83 % and 45.30 % of Estimated Average Requirements, respectively in NPNL women suggesting that groundwater entrapped in rice grains during cooking is an influential dietary iron source.