A Rohingya child (L) from Myanmar receives vitamin A from a medical team from the International Organization for Migration (IOM) while his mother (R) looks on, at the confinement area in the fishing port of Kuala Langsa in Aceh province on May 18, 2015 where hundreds of migrants from Myanmar and Bangladesh are taking temporary shelter after being rescued by Indonesian fishermen. Nearly 3,000 migrants have swum to shore or been rescued off Indonesia, Malaysia and Thailand over the past week, around half of whom have arrived in Indonesia's western province of Aceh. AFP PHOTO / ROMEO GACAD (Photo credit should read ROMEO GACAD/AFP/Getty Images)
via The Plate

When we think about food, most of us are mulling over what nutritionists call macronutrients: proteins, lipids, and carbohydrates—respectively, the prime constituents of T-bone steak, butter, and spaghetti. What with close to a billion people in the world suffering from hunger, macronutrients are on our minds.

Equally important, however, are micronutrients—food constituents that we only need in tiny pinches, but that nonetheless are essential for our health and survival. And the problem is that a lot of us aren’t getting enough of them. Arecent report from the Global Alliance for Improved Nutrition (GAIN) points out that micronutrient deficiency is a macro-problem.

Read on at The Plate.

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