|Culture, Environment, and Food to Prevent Vitamin A Deficiency (INFDC, 1997, 208 p.)|
|Part III. Assessing natural food sources of Vitamin A in the community|
|7. Peru: The rural community of Chamis and the urban suburb of San Vicente in Cajamarca|
· The vitamin A content of many of these foods needs to be determined. The amount in the mixture of herbs as served in green soup and other preparations needs to be analyzed.
· The bioavailability of vitamin A from the local preparations of green leafy vegetables, herbs, and other cooked and processed vegetable dishes, needs to be determined.
· Whether the higher intakes of vitamin A food sources, at the time of greater availability, provide sufficient body stores to prevent deficiency for the rest of the year needs to be explored.
· Breastmilk vitamin A levels and its variation in the different seasons need to be determined.
I wish to acknowledge the dedication of the field teams under the super vision of Rocio Narro, the secretarial support given by Aida Miranda and
Mirtha Narro, the assistance in the compiling of data by Ira Heidemann, and the generous participation of the authorities and members of the Comunidad Campesino Chamis and of the Barrio San Vicente. Dr. Isidoro Sanchez gave valuable advice in the identification of the local plants.