Dietary diversification
Dietary diversification strategies aim to increase dietary intake of micronutrients through various approaches to increase: (i) the production, availability and access to micronutrient rich foods; (ii) the consumption of micronutrient rich foods; and/or (iii) the bioavailability of micronutrients in the diet. Researchers from NIRU and the Agricultural Research Council (ARC) are working on a crop-based approach to address vitamin A deficiency in at risk communities through increased production and consumption of vegetables and fruit all year round, particularly those rich in provitamin A carotenoids. The manual Faber M, Laurie S, Venter S. Home-gardens to address vitamin A deficiency in South Africa: a food based approach. ISBN 1-86849-314-8. Agricultural Research Council, Pretoria, 2006, emanated from this research. (The manual can be ordered from the ARC in Pretoria at 012 841 9611).

Nutrient content and consumption patterns of African leafy vegetables as part of a diversified diet in rural communities are also researched. Integral to these projects is the integration of nutrition and agriculture. Close collaboration between NIRU and the ARC stresses the multi-institutional and multi-sectoral approach required to address micronutrient nutritional related health challenges in the country.

Biofortified foods
Biofortification refers to the process of increasing the nutritional value, specifically of micronutrients such as iron, zinc and provitamin A carotenoids, of staple crops through breeding. The introduction of biofortified foods, e.g. orange sweet potato to address vitamin A deficiency, is an exciting research focus area that has vast positive nutritional and food security implications for Africa. Studies include the assessment of consumer acceptance and nutrient content of promising sweet potato varieties. The challenge though, from a nutritional point of view, is to include these biofortified foods into sustainable dietary diversification strategies.

Food fortification
Food fortification is a medium to long-term strategy, which offers a direct, effective, inexpensive and sustainable way to control micronutrient deficiencies. A national food fortification programme was introduced in SA in 2003 whereby wheat flour and maize meal are fortified with iron, zinc, vitamin A, thiamine, riboflavin, niacin, pyridoxin and folic acid. NIRU conducts research that evaluates the existing vitamin A supplementation programme and advises the Department of Health based on the outcome of these studies. Researchers from NIRU play a leading role in the evaluation of the South African mandatory salt iodisation programme.

Supplementation
Supplementation is used to address acute nutritional deficiencies and can produce immediate results while longer-term strategies are being developed. An example is the national vitamin A supplementation programme which entails the periodic distribution of high-dose vitamin A capsules to children below 5 years. NIRU conducts research that evaluates the existing vitamin A supplementation programme in order to advise the Department of Health about the applicability and challenges regarding the programme.

Public health nutrition
The research focal areas of NIRU overlap and most of the research projects have implications for public health, e.g. projects that evaluate existing nutritional policies. In addition, nutritional status assessments or surveys are undertaken.  The results are utilised to complement or strengthen existing data and to develop models that can be implemented to address identified gaps in public health nutrition. The interface between primary health care and nutrition is also explored.

Fatty acids
The type of fat, e.g. saturated, monounsaturated, polyunsaturated and trans fatty acids, plays an important role in health and disease. NIRU has the research and laboratory expertise to study the role of fatty acids in different biological tissues and fluids, on health. The Unit also collaborates with external researchers who require expert advice and laboratory support for fatty acid research projects. The generation of information on the fatty acid composition of foods is undertaken by NIRU in order to update and increase the information on the fatty acid composition of foods in the South African Food Data System (SAFOODS). This information is required to support dietary intake studies, which focus on the role of fatty acid intake on biochemical markers of fatty acid status as well as blood lipids and lipoprotein concentrations.

Scientists from NIRU participate in national activities to formulate new guidelines on fat intake and advise the Division Food Control of the Department of Health on aspects regarding fatty acids, e.g. the correct methodologies for the determination of the trans- and cis-fatty acid content of food.

Food composition
The aim of the South African Food Data System (SAFOODS) programme is to compile a country-specific food composition database for South Africa and to develop research tools, e.g. books and a software programme, based on the information in SAFOODS. SAFOODS is the main provider of information on the energy and nutrient content of foods consumed by the South African population and it is essential for nutrition related research and health activities in the country. The SAFOODS products and research tools are used in nutrition training, nutrition research, dietary intervention by health professionals, and by the food industry for food product development and for food labelling. The SAFOODS website provides detailed information on the food composition activities at NIRU. Updating of the nutrient composition of several food groups is in progress and the aim is to replace outdated data with new information and to add nutrient information for new food items to the database.

Analytical laboratory
The analytical laboratory within NIRU provides the required expertise and laboratory support for the biochemical analysis required for the relevant research focal areas. The NIRU laboratory also collaborates at national and regional level as a result of the analytical expertise in the analysis of particularly vitamin A, iron, zinc and iodine status indicators. Expertise in NIRU, to analyse fatty acids in different biological tissues and fluid, supports NIRU research projects in the focal area of fatty acid research. The NIRU laboratory is also determines carotenoids, fatty acids, and iodine in specific food matrixes as part of their research activities.