# Mushroom Nutrition as Preventative Healthcare in Sub-Saharan Africa
## 3 African Dietary Guidelines
### Role of Mushrooms in the Dietary Guidelines  
Foods supplying proteins in dietary guidelines have been organized under the concept of being either animal or plant based while other rich protein sources, i.e., mushroom-derived, has been relatively neglected [29]. The intake of mushrooms per day has been very low worldwide and regarded as a lavish delicacy; however, their inclusion adds essential shortfall micronutrients and bioactive components.  
Mushrooms have a unique and key nutrient profile supporting the recommendation of lower energy intake and sodium, and they are uniquely high in vitamin D and protein as well as low in fat. Mushrooms can be supplied fresh, as biomass dietary supplements, or as extracts. However, the extracts are considered medicinal nutraceuticalals and not as foods or dietary supplements, and the legislation regulating these dietary supplements remains unclear due to the fact that they can be considered as foodstuffs and/or medicinal products depending on various factors.  
Below, we propose a graphic design of a general Food Guideline for Sub-Saharan Africa with the inclusion of indigenous products (Figure 4). It is an attempt since a sound or comprehensive Sub-Saharan African Food Guide Pyramid should be broader and include other information related to food safety, number of meals, amount of (un)refined foodstuffs, processing stages, access to potable water, food traditions, fermented food and beverages, salt and sugar consumption levels, methods of cooking, sociocultural habits, and even creced and religious faiths.  
Figure 4: The Sub-Saharan Africa Food Guide Pyramid. There are variations in amounts recommended from different food groups. A “serving size” is a standard amount of a food, such as a cup or a spoon, but they are not fixed recommendations. It is recommended to drink a lot of water and teas, exercise physically daily, and spare on salt, sweets, candies, processed foods, squash drinks, and fizzy beverages.  
We note the specific inclusion of mushrooms as a valuable food source of essential nutrients and bioactive components, namely protein and medicinal bioactive elements that have been in the past overlooked in global dietary guidelines.  
The term \"portion\" means the amount of a food selected for a refection or snack. A portion size can vary from meal to meal, depending on energy concentration, whereas \"serving size\" is a measured amount of food usually recommended by the food manufacturer or an external agent. There is room for all foods in a well-balanced, healthy diet, but some should be eaten less often and in smaller portions than others. Appropriate amounts eaten takes practice and depends on the individual.  
Even considering developed countries, only very recently there has been a pioneer recommendation of adding a serving (84 g/day) of mushroom mixtures to USDA Food Patterns [30].  
In SSA, it is imperative to promote foods with a high ratio of micronutrients to energy content, diversifying food sources, moving away from the concept of food groups and adopting the use of local names for common foods and beverages. Each country, and probably each individual region, must design specific healthy eating patterns [31,32].