This is relevant to full utilization of calcium, iron, and zinc. Greater efforts should be directed toward fish breeding in fishponds, a matter which has become urgent because in many areas marine fish supplies are dwindling due to overexploitation. The processing of weaning foods using indigenous ingredients should be given a high priority by food scientists. Practical measures for the prevention of mycotoxins in crops that are stored at high-moisture content should be given urgent attention by food scientists. Foods recommended should be inexpensive, readily available, and already acceptable.
Regional differences exist in eating habits and food preferences.
The above table lists nutritious foods that should be promoted to satisfy the common nutrient deficiencies in the region-calories, protein, and vitamin A. Special educational and promotional campaigns are required to increase the production and consumption of nutritious foods. Promotion of breast-feeding should be encouraged in all educational activities. Discussing the potential contribution of food science toward making processed foods more nutritious, it was considered that noodles, snack goods, and beverages could be enriched with proteins and vitamins without sacrifice in consumer acceptability. A nutrition component in agriculture is a relatively new concept in the region. Food production needs to be increased by agriculturalists through better plant-breeding and agricultural techniques.