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Dietary Quality and the Nutrition Transition in Sub-Saharan Africa

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Diet Quality

Part of the book series: Nutrition and Health ((NH))

Abstract

The concept of dietary quality, whether objective or subjective, is connected with health. The subjective concept refers to a diet thought of as being healthy [1]. From a nutritional standpoint, dietary quality is objectively measured on the basis of dietary recommendations. A high-quality diet provides the necessary macro- and micronutrients in right amounts and proportions for normal growth, body composition, nutrient stores, and functional integrity, while being protective vis-à-vis nutrition-related non-communicable diseases (NCDs). Dietary patterns, rather than single-nutrient intakes, have been the focus of a growing number of studies worldwide. Assessing the diet as a whole takes into account the interactions between food and nutrients and the role played by non-nutritional components of food.

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Abbreviations

AMI:

Acute myocardial infarction

BMI:

Body mass index

CI:

Confidence interval

DC:

Developing country

FFQ:

Food frequency questionnaire

Hb:

Haemoglobin

HDL:

High-density lipoprotein

LDL:

Low-density lipoprotein

NCD:

Non-communicable disease

OR:

Odds ratio

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Author information

Authors and Affiliations

  1. Department of Nutrition, TRANSNUT, WHO Collaborating Centre on Nutrition Changes and Development, University of Montreal, Lilian-Stewart Building, 2405 Chemin Côte Ste-Catherine, Montreal, QC, Canada, H3T 1A8

    Hélène Delisle

  2. Regional Public Health Institute [Institut régional de santé publique], University of Abomey-Calavi, Cotonou, Republic of Benin, West Africa

    Victoire-Damienne Agueh

  3. United Nations Children’s Fund (UNICEF), 1146, N’Djamena, Chad

    Roger Sodjinou

  4. Nutrition and Marketing of Diversity Programme, Bioversity International, West and Central Africa, c/o IITA, 08, 0932, Cotonou, Republic of Benin, West Africa

    Gervais Deleuze Ntandou-Bouzitou

  5. TRANSNUT, Department of Nutrition, University of Montreal, Montreal, Canada

    Charles Daboné

  6. Laboratoire National de Santé Publique, Montreal, Canada

    Charles Daboné

Authors
  1. Hélène Delisle
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  2. Victoire-Damienne Agueh
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  3. Roger Sodjinou
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  4. Gervais Deleuze Ntandou-Bouzitou
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  5. Charles Daboné
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Corresponding author

Correspondence to Hélène Delisle .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. Rosemead Surgery, 8A Ray Park Avenue, Maidenhead, SL6 8DS, Berkshire, United Kingdom

    Lan-Anh Hunter

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Delisle, H., Agueh, VD., Sodjinou, R., Ntandou-Bouzitou, G.D., Daboné, C. (2013). Dietary Quality and the Nutrition Transition in Sub-Saharan Africa. In: Preedy, V., Hunter, LA., Patel, V. (eds) Diet Quality. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7315-2_19

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  • DOI: https://doi.org/10.1007/978-1-4614-7315-2_19

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4614-7314-5

  • Online ISBN: 978-1-4614-7315-2

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