Obesity, Eating Disorders and the Media

Traditionally, a staple food is one that forms the basis of the diet in terms of
both quantity and frequency of consumption, and that provides the highest
proportion of energy. In developed countries it is not always easy to specify
one particular food as the staple. Staple foods vary with geographic region,
but in global terms the most important staple foods are the following.
• Cereals: globally, cereals supply approximately 51% of the world’s
dietary energy supply (DES) with rice, maize, and wheat being the most
important, although other cereals, such as millet and sorghum, are also
important in some regions. Cereals are a good source of carbohydrate,
but also contain reasonable amounts of protein and, depending on
variety and processing, some micronutrients, e.g. Fe and some B vitamins.
• Roots and tubers, and particularly cassava or manioc: in sub-​Saharan Africa
these supply 22% of the DES, with this figure rising to over 70% in
individual countries, such as the Democratic Republic of Congo. Other
important roots are potatoes, yams, sweet potatoes, and taro. They are
high in carbohydrate, but low in fat, protein, and, with some important
exceptions e.g. sweet potatoes, micronutrients.