معادل‌سازی گیاهی سبد غذایی مطلوب برای جامعه ایرانی
محورهای موضوعی : تغذیهمریم اکبرپور 1 , عبدالمجید مهدوی دامغانی 2 , هادی ویسی 3 , محمدرضا نظری 4
1 - دانش‌آموخته دکتری اگرواکولوژی، پژوهشکده علوم محیطی دانشگاه شهید بهشتی، تهران، ایران
2 - دانشیار پژوهشکده علوم محیطی دانشگاه شهید بهشتی، تهران، ایران
3 - استاد پژوهشکده علوم محیطی دانشگاه شهید بهشتی، تهران، ایران
4 - استادیار پژوهشکده علوم محیطی دانشگاه شهید بهشتی، تهران، ایران
کلید واژه: تولید, سبد غذایی مطلوب, مصرف, معادل‌سازی گیاهی, امنیت غذایی, ایران,
چکیده مقاله :
مقدمه: یکی از شاخص های تعیین سلامت جامعه کمیت و کیفیت غذای مصرفی آن جامعه است که در قالب سبد غذایی مطلوب آن جامعه تعریف می شود. برای بررسی سیستم غذایی یک منطقه، تولید آن منطقه باید با سبد غذایی مطلوب مقایسه شود. برای این بررسی به واحدی نیاز است که بتواند هم در اندازه گیری نیاز غذایی و هم تولید غذا به کار رود که بدین منظور سبد غذایی (مصرف) به معادل گیاهی اش تبدیل می شود.مواد و روش ها: سبد غذایی که در این پژوهش معادل سازی می شود، سبد غذایی مصوب وزارت بهداشت است. هر کدام از اجزای سبد غذایی با استفاده از محاسبات ریاضی به معادل گیاهی آن تبدیل می شود.یافته ها: این سبد که در چهار گروه تأمین کننده های انرژی، طیور، دام و میوه ها، سبزیجات و حبوبات دسته بندی شده است معادل سازی شده و درنتیجه معادل گیاهی سبد غذایی مطلوب برای جامعه ایرانی به صورت زیر ارائه می شود: ۳۷۰ گرم سبزی و صیفی، ۲۸۰ گرم میوه، ۲۶ گرم حبوبات، ۱۳۵ گرم شلتوک، ۵۸ گرم دانه کلزا، ۶۰ گرم دانه سویا، ۵ گرم دانه آفتابگردان، ۳۰ گرم کنجاله کلزا، ۸۱۵ گرم دانه گندم، ۹۴ گرم کاه گندم، ۷۷ گرم سبوس گندم، ۱۴۷ گرم دانه جو، ۶۲ گرم کاه جو، ۱۴۷ گرم ریشه چغندرقند، ۲۳۳ گرم ساقه نیشکر، ۳۰ گرم تفاله چغندرقند، ۴.۳ گرم ملاس چغندرقند، ۲۴۳ گرم ذرت علوفه ای، ۸۰۶ گرم یونجه و سایر نباتات علوفه ای، ۲۵۸ گرم دانه ذرت، ۵۱ گرم کنجاله سویا، ۳۷ گرم کنسانتره آماده و ۳۶ گرم سایر مواد.نتیجه گیری: سبد غذایی مطلوب برای نخستین بار در ایران در این پژوهش معادل سازی شده است. نتایج حاصل از معادل سازی، در سیاست گذاری های کلان غذا و تغذیه (تولید، صادرات، واردات، یارانه ها و قیمت گذاری)، برنامه ریزی های تغذیه ای و اجرای مداخلات و حمایت های لازم برای دستیابی به مواد غذایی مغذی، سالم و مطابق با عادات و ترجیحات جامعه می تواند به کار گرفته شود.
Introduction: One of the indicators for determining the health of a society is the quantity and quality of consumed food by the people, that is defined in terms of the optimum food basket. In order to analyse the food system of a region, the food production should be compared with the optimum food basket. Therefore a unit that can be used both in measuring food needs and food production is necessary, therefore the food basket was converted to its plant equivalent.Materials and Methods: The food basket that is equated in this research is the food basket approved by the Ministry of Health. Each of the components of the food basket is converted into its plant equivalent using mathematical calculations.Results: The food basket, which is categorized into four groups including 1) energy suppliers 2) poultry 3) livestock and 4) fruits, vegetables and legumes has been equated and the plant equivalent of the optimum food basket for Iranian people was measured: 370 grams of vegetables, 280 grams of fruits, 26 grams of legumes, 135 grams of rice hull, 58 grams of rapeseed grain, 60 grams of soybean grain, 5 grams of sunflower grain, 30 grams of rapeseed meal, 815 grams of wheat grain, 94 grams of wheat straw, 77 grams of wheat bran, 147 grams of barley grain, 62 grams of barley straw, 147 grams of sugar beet root, 233 grams of sugar cane shoot, 30 grams of sugar beet pulp, 4.3 grams of sugar beet molasses, 243 grams of fodder corn, 806 grams of alfalfa and other forage crops, 258 grams of corn grain, 51 grams of soybean meal, 37 grams of ready concentrate and 36 grams of other materials.Conclusion: This is the first report about the plant equivalent of the optimum food basket in Iran. The results can be used in food and nutrition macro policies (production, exports, imports, subsidies and pricing).
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Anonymous. (2017). Detailed results of census of livestock farms in 2017. Statistics Center Report. Iran. [In Persian].
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Babaeian-jolodar, N. and Arefi, H. (2000). Effect of grain moisture content and temperature of dryer on milling characters of two Iranian rice Cvs (Amol-3 and Heraz). Iranian Journal of Agricultural Sciences. 31, 321-332. [In Persian].
Blum-Evitts, S. (2009). Designing a foodshed assessment model: Guidance for local and regional planners in understanding local farm capacity in comparison to local food needs. Master Thesis. University of Massachusetts, Amherst, USA.
Cowell, S.J. and Parkinson, S. (2003). Localisation of UK food production: an analysis using land area and energy as indicators. Agriculture, Ecosystems and Environment Journal. 94, 221-236.
Desjardins, E. Macrae, R. and Schumilas, T. (2010). Linking future population food requirements for health with local production in Waterloo Region, Canada. Agriculture and Human Values Journal. 27, 129-140.
Dooji, M. (2015). Feeding a fattening unit. Iranian Journal of Health Voice. 1, 10-13. [In Persian].
FAO. (2018). Available online at: http://www.fao.org/3/i9553en/i9553en.pdf.
Forkes, J. (2011). Measuring the Shape and Size of the foodshed. Ph.D. Thesis. University of Toronto, Toronto, USA.
Galzki, J.C., Mulla, D.J. and Peters, C.J. (2015). Mapping the potential of local food capacity in Southeastern Minnesota. Renewable Agriculture and Food Systems Journal. 30, 364–372.
Gholami, M. (2014). Reduction of the age of chicken slaughter, why?. Available online at: http://dla.maj.ir/dorsapax/userfiles/file/ma23.pdf. [In Persian].
Giombolini, K.J., Chambers, K.J., Schlegel, S.A. and Dunne, J.B. (2011). Testing the local reality: does the Willamette Valley growing region produce enough to meet the needs of the local population? A comparison of agriculture production and recommended dietary requirements. Agriculture and human values Journal. 28, 247-262.
Heidari, M.R. (2010). The role of livestock products in protein and energy supply. Available online at: http://dla.maj.ir/dorsapax/userfiles/file/ma6.pdf. [In Persian].
Herrin, M. and Gussow, J.D. (1989). Designing a sustainable regional diet. Journal of Nutrition Education. 21, 270-275.
Hooshmandi, A.M. (2016). An Analysis of the Economic Indicators of the World Poultry Industry. Available online at: http://dla.maj.ir/dorsapax/userfiles/file/ma29.pdf. [In Persian].
Horst, M. and Gaolach, B. (2015). The potential of local food systems in North America: A review of foodshed analyses. Renewable Agriculture and Food Systems Journal. 30, 399–407.
Hu, G., Wang, L., Arendt, S. and Boeckenstedt, R. (2011). Analyze Sustainable, Localized Food Production System with a Systematic Optimization Model. Journal of Hunger and Environmental Nutrition. 2, 1-13.
Karg, H., Drechsel, P., Akoto-Danso, E., Glaser, R., Nyarko, G. and Buerkert, A. (2016). Foodsheds and city region food systems in two West African cities. Journal of Sustainability. 8, 1175.
Kebriti, M., Hosseini-mazhari, Z., Gerami, A., Ghiasi-tarzi, B. and Esfandiari, C. (2010). Determination of waste in processing units of oilseeds in Tehran province. Iranian Journal of Food Technology and Nutrition. 9, 47-56. [In Persian].
Kelikanloo, V., Rahmati, M.H., Alizadeh, M.R. and Poorbaqer, R. (2016). Effect of air flow rate and air temperature on milling characteristics and drying time of three paddy varieties in closed cycle fluidized bed dryer. Iranian Journal of Cereal Research. 6, 385-395. [In Persian].
Ling, C. and Newman, L.L. (2011). Untangling the food web: farm-to-market distances in British Columbia, Canada. Local Environment Journal. 16, 807-822.
Najafpoor, Z. (2013). A look at the sugar market in Iran during the years 2001-2012. Iranian Journal of Economy. 11, 131-142. [In Persian].
Payan, R. (2016). Introduction to the technology of cereal products, Third ed. Aeizh Press, Tehran, Iran. [In Persian].
Peters, C.J., Bills, N.L., Lembo, A.J., Wilkins, J.L. and Fick, G.W. (2009). Mapping potential foodsheds in New York State: A spatial model for evaluating the capacity to localize food production. Renewable Agriculture and Food Systems Journal. 24, 72–84.
Peters, C., Bills, N., Wilkins, J. and Smith, R.D. (2002). Vegetable consumption, dietary guidelines, and agricultural production, Implications for local food economies. Cornell University Report. USA.
Peters, C., Bills, N., Wilkins, J. and Smith, R.D. (2003). Fruit Consumption, Dietary Guidelines and agricultural Production in New York State, Implications for Local food Economies. Cornell University Report. USA.
Peters, C.J., Wilkins, J.L. and Fick, G.W. (2007). Testing a complete-diet model for estimating the land resource requirements of food consumption and agricultural carrying capacity: The New York State example. Renewable Agriculture and Food Systems Journal. 22, 145–153.
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Research and Educational Planning Organization. (2017 b). Production and breeding of chicken, Second ed. Iran Textbooks Press, Tehran, Iran. [In Persian].
Safari, M. (2014). Oil and Edible Fat Technology, Third ed. University of Tehran Press, Tehran, Iran. [In Persian].
Salehi, F., Abdollahi, Z. and Abdollahi, M. (2013). Favorable food basket, First ed. Enduring thought Press, Qom, Iran. [In Persian].
Saloor, N., Salehifar, M., Azizi, M.H. and Afshinpajooh, R. (2016). Effect of damaged starch on macaroni quality. Iranian Journal of Food Science and Technology. 60, 199-208. [In Persian].
Shaker, M., Rahimi, H., Shah-amirian, M. and Alavi-manesh, M. (2017). Technical, Economical and Nutritional Evaluation of Different Long Kernel Rice Milling Methods in Fars Province. Iranian journal of Biosystems Engineering. 48, 315-323. [In Persian].
Stephens, G.R., Fleming, J.G., Gacoin, L.T. and Bravo-Ureta, B.E. (1988). Better nutrition in Connecticut: opportunities for expanding fresh produce production and consumption. Bulletin-Connecticut Report. USA.
Van Bers, C. and Robinson, J.B. (1994). Farming in 2031: A scenario of sustainable agriculture in Canada. Journal of Sustainable Agriculture. 4, 41-65.
Zasada, I., Schmutz, U., Wascher, D., Kneafsey, M., Corsi, S., Mazzocchi, C., Monaco, F., Boyce, P., Doernberg, A., Sali, G. and Piorr, A. (2019). Food beyond the city - Analysing foodsheds and self-sufficiency for different food system scenarios in European metropolitan regions. City, Culture and Society Journal. 16, 25-35.
_||_Afshar, M., Nafisi, M. and Moslehi, H.R. (2015). Poultry Feeding, Sixth ed. Iran textbooks Press, Tehran, Iran. [In Persian].
Anonymous. (2011 a). Bread production technology. Shahid Beheshti University of Medical Sciences Report. Iran. [In Persian].
Anonymous. (2011 b). Wheat flour, characteristics and test methods. Institute of Standards and Industrial Research Report. Iran. [In Persian].
Anonymous. (2016 a). Statistical Results of Industrial Dairy Farms in 2016, First ed. Statistics Center Report. Iran. [In Persian].
Anonymous. (2016 b). The statistics of slaughtering livestock in slaughterhouses in the country. Statistics Center Report. Iran. [In Persian].
Anonymous. (2016 c). Weight of bread types. Available online at: http://aftabnews.ir/en/news/ [In Persian].
Anonymous. (2017). Detailed results of census of livestock farms in 2017. Statistics Center Report. Iran. [In Persian].
Anonymous. (2018). Agricultural Census 2016-2017. Ministry of Agriculture Report. Iran. [In Persian].
Babaeian-jolodar, N. and Arefi, H. (2000). Effect of grain moisture content and temperature of dryer on milling characters of two Iranian rice Cvs (Amol-3 and Heraz). Iranian Journal of Agricultural Sciences. 31, 321-332. [In Persian].
Blum-Evitts, S. (2009). Designing a foodshed assessment model: Guidance for local and regional planners in understanding local farm capacity in comparison to local food needs. Master Thesis. University of Massachusetts, Amherst, USA.
Cowell, S.J. and Parkinson, S. (2003). Localisation of UK food production: an analysis using land area and energy as indicators. Agriculture, Ecosystems and Environment Journal. 94, 221-236.
Desjardins, E. Macrae, R. and Schumilas, T. (2010). Linking future population food requirements for health with local production in Waterloo Region, Canada. Agriculture and Human Values Journal. 27, 129-140.
Dooji, M. (2015). Feeding a fattening unit. Iranian Journal of Health Voice. 1, 10-13. [In Persian].
FAO. (2018). Available online at: http://www.fao.org/3/i9553en/i9553en.pdf.
Forkes, J. (2011). Measuring the Shape and Size of the foodshed. Ph.D. Thesis. University of Toronto, Toronto, USA.
Galzki, J.C., Mulla, D.J. and Peters, C.J. (2015). Mapping the potential of local food capacity in Southeastern Minnesota. Renewable Agriculture and Food Systems Journal. 30, 364–372.
Gholami, M. (2014). Reduction of the age of chicken slaughter, why?. Available online at: http://dla.maj.ir/dorsapax/userfiles/file/ma23.pdf. [In Persian].
Giombolini, K.J., Chambers, K.J., Schlegel, S.A. and Dunne, J.B. (2011). Testing the local reality: does the Willamette Valley growing region produce enough to meet the needs of the local population? A comparison of agriculture production and recommended dietary requirements. Agriculture and human values Journal. 28, 247-262.
Heidari, M.R. (2010). The role of livestock products in protein and energy supply. Available online at: http://dla.maj.ir/dorsapax/userfiles/file/ma6.pdf. [In Persian].
Herrin, M. and Gussow, J.D. (1989). Designing a sustainable regional diet. Journal of Nutrition Education. 21, 270-275.
Hooshmandi, A.M. (2016). An Analysis of the Economic Indicators of the World Poultry Industry. Available online at: http://dla.maj.ir/dorsapax/userfiles/file/ma29.pdf. [In Persian].
Horst, M. and Gaolach, B. (2015). The potential of local food systems in North America: A review of foodshed analyses. Renewable Agriculture and Food Systems Journal. 30, 399–407.
Hu, G., Wang, L., Arendt, S. and Boeckenstedt, R. (2011). Analyze Sustainable, Localized Food Production System with a Systematic Optimization Model. Journal of Hunger and Environmental Nutrition. 2, 1-13.
Karg, H., Drechsel, P., Akoto-Danso, E., Glaser, R., Nyarko, G. and Buerkert, A. (2016). Foodsheds and city region food systems in two West African cities. Journal of Sustainability. 8, 1175.
Kebriti, M., Hosseini-mazhari, Z., Gerami, A., Ghiasi-tarzi, B. and Esfandiari, C. (2010). Determination of waste in processing units of oilseeds in Tehran province. Iranian Journal of Food Technology and Nutrition. 9, 47-56. [In Persian].
Kelikanloo, V., Rahmati, M.H., Alizadeh, M.R. and Poorbaqer, R. (2016). Effect of air flow rate and air temperature on milling characteristics and drying time of three paddy varieties in closed cycle fluidized bed dryer. Iranian Journal of Cereal Research. 6, 385-395. [In Persian].
Ling, C. and Newman, L.L. (2011). Untangling the food web: farm-to-market distances in British Columbia, Canada. Local Environment Journal. 16, 807-822.
Najafpoor, Z. (2013). A look at the sugar market in Iran during the years 2001-2012. Iranian Journal of Economy. 11, 131-142. [In Persian].
Payan, R. (2016). Introduction to the technology of cereal products, Third ed. Aeizh Press, Tehran, Iran. [In Persian].
Peters, C.J., Bills, N.L., Lembo, A.J., Wilkins, J.L. and Fick, G.W. (2009). Mapping potential foodsheds in New York State: A spatial model for evaluating the capacity to localize food production. Renewable Agriculture and Food Systems Journal. 24, 72–84.
Peters, C., Bills, N., Wilkins, J. and Smith, R.D. (2002). Vegetable consumption, dietary guidelines, and agricultural production, Implications for local food economies. Cornell University Report. USA.
Peters, C., Bills, N., Wilkins, J. and Smith, R.D. (2003). Fruit Consumption, Dietary Guidelines and agricultural Production in New York State, Implications for Local food Economies. Cornell University Report. USA.
Peters, C.J., Wilkins, J.L. and Fick, G.W. (2007). Testing a complete-diet model for estimating the land resource requirements of food consumption and agricultural carrying capacity: The New York State example. Renewable Agriculture and Food Systems Journal. 22, 145–153.
Research and Educational Planning Organization. (2017 a). Production and packaging of cereal products, First ed. Iran Textbooks Press, Tehran, Iran. [In Persian].
Research and Educational Planning Organization. (2017 b). Production and breeding of chicken, Second ed. Iran Textbooks Press, Tehran, Iran. [In Persian].
Safari, M. (2014). Oil and Edible Fat Technology, Third ed. University of Tehran Press, Tehran, Iran. [In Persian].
Salehi, F., Abdollahi, Z. and Abdollahi, M. (2013). Favorable food basket, First ed. Enduring thought Press, Qom, Iran. [In Persian].
Saloor, N., Salehifar, M., Azizi, M.H. and Afshinpajooh, R. (2016). Effect of damaged starch on macaroni quality. Iranian Journal of Food Science and Technology. 60, 199-208. [In Persian].
Shaker, M., Rahimi, H., Shah-amirian, M. and Alavi-manesh, M. (2017). Technical, Economical and Nutritional Evaluation of Different Long Kernel Rice Milling Methods in Fars Province. Iranian journal of Biosystems Engineering. 48, 315-323. [In Persian].
Stephens, G.R., Fleming, J.G., Gacoin, L.T. and Bravo-Ureta, B.E. (1988). Better nutrition in Connecticut: opportunities for expanding fresh produce production and consumption. Bulletin-Connecticut Report. USA.
Van Bers, C. and Robinson, J.B. (1994). Farming in 2031: A scenario of sustainable agriculture in Canada. Journal of Sustainable Agriculture. 4, 41-65.
Zasada, I., Schmutz, U., Wascher, D., Kneafsey, M., Corsi, S., Mazzocchi, C., Monaco, F., Boyce, P., Doernberg, A., Sali, G. and Piorr, A. (2019). Food beyond the city - Analysing foodsheds and self-sufficiency for different food system scenarios in European metropolitan regions. City, Culture and Society Journal. 16, 25-35.