an emerging approach for tackling malnutrition in south africa · nutritional water productivity an...
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Nutritional water productivity
An emerging approach for tackling
malnutrition in South Africa
JG Annandale, Friede Wenhold, Mieke Faber,
JM Steyn, MK Nyathi and M van der LaanJM Steyn, MK Nyathi and M van der Laan
SANCID 2012 Symposium
Alpine Heath, Drakensberg, 20-23 November 2012
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What is malnutrition?
Malnutrition indicates a poor nutritional status.
Nutritional status is the physiological state of an Nutritional status is the physiological state of an
individual, which results from:
• the relationship between nutrient intake and
requirements, and
• the body’s ability to digest, absorb and use these
nutrients.
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Distinguish between malnutrition and under-
nutrition:
deficiencies or excesses of specific
nutrients, or
diets lacking diversity (wrong kinds or
proportions of foods).
Malnutrition
proportions of foods).
the outcome of insufficient food.
caused primarily by an inadequate
intake of energy from food.
Under-nutrition
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In SA, and other
developing countries,
under- and over-
nutrition occur
simultaneously
The “double burden” of malnutrition
Over-nutrition
Under-nutrition
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• Called “hidden hunger”, as effects often unnoticed for a
long time.
• Vitamin A, iron and zinc are the core micronutrients of
concern.
• Multiple signs are associated with hidden hunger:
o Vitamin A deficiency may present as eye lesions.
Micro-nutrient malnutrition
o Vitamin A deficiency may present as eye lesions.
o Fatigue is typical of iron deficiency.
o Zinc deficiency may result in skin changes.
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1.Energy and macronutrient (protein) status
2.Micronutrient malnutrition
Nutritional problems of South Africans can be
summarised in terms of the following:
3.Dietary diversity
4.Nutrient density
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Screen 7 of 51
FOOD for Health
• Balanced (in line with
Food Based Dietary
Guidelines).
A healthy diet is:
Guidelines).
• Varied (different foods
are consumed from the
various food groups).
• Moderate (to prevent
over-nutrition).
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Energy and macronutrient
(protein) status
Energy:
• Children: Overall intakes are inadequate, but at
the same time childhood obesity is increasing.the same time childhood obesity is increasing.
• Adults: Obesity common among women in rural
areas.
Protein:
• Overall intakes adequate, but biological value (of
mainly plant source protein) may be of concern.
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Micro-nutrient status
Among 1-9 year old SA children:
• 64% have low serum retinol levels (low vit A status)
• 45% have low zinc status• 45% have low zinc status
• 28% are anaemic and 13 % have poor iron status.
Thus hidden hunger is a major cause of concern.
Source: National Food Consumption Survey – Fortification Baseline 2005
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Dietary diversity
• Overall South Africans consume monotonous diets:
their diets lack diversity
• Intake of fruit and vegetables is low
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Nutrient density
• Nutrient density refers to amount of (micro)-
nutrients relative to energy content (or volume) of
the diet or of a food.
• Porridge (from maize meal) and bread are staples for
many South Africans. many South Africans.
Both have low micronutrient density.
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Nutritional status is influenced by
multiple and interrelated factors.
FOOD HEALTH CARE
Poverty is the root cause of malnutrition.
In South Africa people in rural areas most
affected
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Food sources of nutrients Screen 13 of 51
Foods rich in PROTEIN
Animal source foods:• Lean meat (mutton, goat, beef, pork)
• Poultry
• Eggs Eggs
• Milk
• Fish
Plant source foods:• Legumes (dry beans,
split peas, cowpeas,
soya, groundnuts)
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Foods rich in VITAMIN A
Animal source foods:Lean meat, Poultry, Eggs
Milk and Fish
Plant source foods: Plant source foods:
(contain pro-vit A, converted
in human body to vit A)
Good sources include :Yellow/orange vegetables
Dark green leafy vegetables
Yellow/orange fruit (excl citrus)
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Foods rich in IRON
Animal source foods:• Lean meat (mutton, goat,
beef, pork, darker fleshed
cuts of poultry)cuts of poultry)
• Organ meat
• Egg yolks
Plant source foods - Fe not as bio-
available as for animal sources:• Dark green leafy vegetables
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Foods rich in ZINC
Animal source foods such as:• Lean meat (mutton, goat, beef,
pork, poultry)
• Eggs• Eggs
Plant source foods limited to:• Legumes, nuts and seeds
• Whole grains
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Human nutritionists / Crop scientists
Clearly an important topicCan make a big contribution if we better
nourish our people
Macro/micro-nutrient concentrationsMacro/micro-nutrient concentrations
of unprocessed foods of importance in
the diet of rural poor
Variation in nutritional value
Moisture %
Nutrients
Crop science – N, P, K etc
Human nutrition – Protein, energy, fat
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WATER in food production
Water is essential for the agricultural production of
plant and animal-source foods.
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WATER in crop production
Crop water productivity - yield relative to water used to
produce it
Water from rainfall – green water
Irrigation from surface or groundwater – blue water
Units: kg crop per m3 or kg ha-1 mm-1Units: kg crop per m3 or kg ha-1 mm-1
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SOIL WATER BALANCE
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CLIMATE
Water productivity is influenced by
multiple and interrelated factors.
• Radiation
• Wind speed
• Temperature
• VPD
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CROP factors affecting WP
• Photosynthetic mechanism - C3, C4 or CAM
• Harvest index - Fraction of DM consumed
• Composition - 1 g glucose →
0.86 g cellulose / starch0.86 g cellulose / starch
0.45 g protein
0.36 g lipids (fats)
• Other factors limiting growth
Nutrient deficiencies, plant diseases, weed and
insect control, soil cultivation etc.
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WATER in crop production
A general ranking of WUE of food crop
types from most to least efficient:
1. from vegetables
Most
productive
1. from vegetables
2. to fruits
3. then to cereals,
4. oil crops and
5. lastly legumes.
Least
productive
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60
80
100
120
140
160
180
WU
E (
kg
ha
-1 m
m-1
) WUE
DM WUE
Fresh and dry mass water productivities
0
20
40
60
Cabbag
eTo
mat
oPota
to
Man
goO
range
Peach
Mai
zeW
heat
Sorg
hum
Groun
dnutsSo
ybea
nCow
peaW
UE
(k
g h
a
Vegetables CerealsFruit Legumes
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Yield, water use & WUE – yellow/orange veg
ProductYield* Water use WUE*
Source Localityt ha-1 mm kg ha-1
mm-1
Butternut 16.4 370 44.3 Fanadzo (2009) Fort Hare, SA
67.4 -
103.6 - 19.4 - 28.3 Quezada et al. (2011) Chile
Annandale & Carrots
57.6 390 148
Annandale &
Jovanovic (1999a;
1999b)
Roodeplaat,
SA
30.3-64.7 201-493 131-148 Nortje (1988) South Africa
Sweet
potato
10.8-25.8 500 21.6 – 51.6 Beletse et al. (2011) Roodeplaat
13-47 182-1400 33.4 - 71.1 Laurie et al. (2009) South Africa
20.1-34.2 350-850 42.8 - 57.4
Gomes and Carr
(2003) Mozambique
40 - 55 400-500 70 - 130 Bok et al. (2000) South Africa
Pumpkin36 – 43 162 222 - 266 Zotarelli et al. (2008) Florida, USA
57 - 66 258 - 410 160 - 220 Fandika (2011) New Zealand
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WATER in livestock production
Animal-source foods - negligible amount used for drinking
Most used for production of feed
(considerations on plant water productivity apply)
Processing carcasses also depletes water.Processing carcasses also depletes water.
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WATER in livestock production
Animal-source products are less
water efficient than crop products
Ranking from highest to lowest
water productivity:
Most
productive
from milk and eggs,
to chicken and pork,
to small stock (sheep/goats),
and lastly to beef
Least
productive
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Animal food products - WP
00.20.40.60.8
11.21.4
kg
pro
du
ct (
m3 w
ate
r)-1
NWPWP
00.2
Bee
f
Shee
p
Pork
Go
at m
eat
Chi
cken
Eggs
Milk
Product
kg
pro
du
ct (
m
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What is nutritional water productivity?
• This novel concept combines knowledge of the
composition of foods in terms of nutrients (e.g.
protein or vit A content) with knowledge of the water
productivity of the food product.
• The result is an index for a given food which includes
nutrient-based output per unit water use
• An example is μg β-carotene in spinach per m3 water
used to produce this food.
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NWP example calculation – Sweet potato
A water productivity of 5.2 kg m-3 is reported from a
study on sweet potato
Sweet potato has a nutrient content of:
Energy: 4.5 MJ kg-1Energy: 4.5 MJ kg
Protein: 17 g kg-1
Nutritional water productivity would thus be:
Energy: 23.4 MJ m-3
Protein: 88 g m-3
→ Per m3 water used, sweet potatoes yield 23.4MJ of
energy and 88 g protein
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Macro-nutrient WP - protein
Protein
150
200
250
300
350
400
mg
kg
-1 /
g m
-3
NWP
Content
0
50
100
150
Be
ef
Eggs
Po
ult
ry
Cab
bag
eC
arro
tsP
ota
toes
Ap
ple
Ora
nge
Wa
term
elo
n
Gre
en
bea
ns
Gro
und
nu
tSo
ybea
n
Mai
ze
mg
kg
Vegetables Fruit CerealsLegumesAnimal
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Macro-nutrient NWP
Product
type
Energy
(MJ m-3)
Protein
(g m-3)
Fats
(g m-3)
Animal products 0.5-3.1 12-60 4-70
DGLV 1.1-32 17-608 1.9-76
Yellow or orange
vegetables
5.3-24 35-152 2-19
Other vegetables 0.36-17 3-185 0.35-12
Fruit 9.2-15 31-42 5-10
Legumes 2.7-11 4.6-177 1-212
Grains 17.3 132 50
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Micro-nutrient productivity - Zinc
20
30
40
50
60
Zin
c (Z
n)
mg
kg
-1 /
mg
m-3
Nutrient content
NWP
0
10
20
BeefPork
Chicke
n
Carrot
Pumpkin
Amara
nthus
Apricot
MangoM
elon
Gro
undnutsPeas,
split
Soyb
eans,
drie
d
Maize
Zin
c (Z
n)
mg
kg
Vegetables Fruit CerealsLegumesAnimal
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Micro-nutrient productivity - Fe
40
60
80
100
120
Iro
n (
Fe
)
mg
kg
-1 /
mg
m-3
Nutrient content
NWP
0
20
40
BeefPork
Chicke
n
Carrot
Pumpkin
Amara
nthus
Apricot
MangoM
elon
Gro
undnutsPeas,
split
Soyb
eans,
drie
d
Maize
mg
kg
Vegetables Fruit CerealsLegumesAnimal
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Micro-nutrient productivity – Vit A
40
60
80
100
120
Vit
am
in A
mg
kg
-1 / m
g m
-3
Nutrient content
NWP
0
20
40
Spinach
Swiss chard
OF sweet p
otato
Pumpkin
Mango
Melo
n
Lentils
Soybeans, drie
d
Maize
Vit
am
in A
mg
kg
Green Fruit Legumes CerealsOrange/yellow Green
leafy
Fruit Legumes CerealsOrange/yellow
vegetables
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NWP – Fe and Vitamin A
Product type Iron
(mg m-3)
Vitamin A
(mg Re m-3)
β-carotene
(mg m-3)
Animal products 1.3-18 0.01-1.3 0
Dark Green Leafy Vegetables 7.6-316 0.17-37 0.95-221
Yellow / orange vegetables 9-84 3-46 12-2226Yellow / orange vegetables 9-84 3-46 12-2226
Other vegetables 3-317 0.1-59 5-351
Fruits 10-21 0.5-6.1 2-37
Legumes 12-40 0.01-0.11 -
Grains 21 1.1 0
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NWP can promote production of nutritious foods to help
close nutrient gaps of vulnerable South Africans while,
simultaneously, leaving a sustainable water footprint.
The concept of NWP must be embedded in an
understanding of eating habits of the vulnerable groups
Nutritional water productivity - conclusion
understanding of eating habits of the vulnerable groups
targeted.
Variety, balance and moderation remain the pillars of
healthy eating.
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Reliable “water footprint” data is lacking for important
food crops
Estimates of NWP should be made with a single reliable
data set – so crop scientists measuring water balances
and doing growth analyses of nutritionally important
NWP – future research
and doing growth analyses of nutritionally important
crops are encouraged to also determine nutrient contents
Need to benchmark potential WUE’s and NWP’s so we
can identify limiting factors and strive for more efficient
production
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Acknowledgements
This PowerPoint presentation is a product of the project titled
“A baseline and scoping study on water use and nutrient content of crop and animal products for improved household food security”
initiated, managed and funded by the
Water Research Commission
(WRC Project No. K5/1954//4). (WRC Project No. K5/1954//4).
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Macro-nutrient WP - fat
Fat
300
400
500
600
mg
kg
-1 /
g m
-3
NWP
Content
0
100
200
Be
ef
Eggs
Po
ult
ry
Cab
bag
eC
arro
tsP
ota
toes
Ap
ple
Ora
nge
Wa
term
elo
n
Gre
en
bea
ns
Gro
und
nu
tSo
ybea
n
Mai
ze
mg
kg
Vegetables Fruit CerealsLegumesAnimal
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Macro-nutrient WP - energy
Energy
3000
4000
5000
6000
7000
kca
l k
g-1
/ g
m-3
NWP
Content
0
1000
2000
Be
ef
Eggs
Po
ult
ry
Cab
bag
eC
arro
tsP
ota
toes
Ap
ple
Ora
nge
Wa
term
elo
n
Gre
en
bea
ns
Gro
und
nu
tSo
ybea
n
Mai
ze
kca
l k
g
Vegetables Fruit CerealsLegumesAnimal
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References
� WENHOLD FAM, ANNANDALE JG, FABER M and HART T. A baseline and scoping study on water use and nutrient content of crop and animal products for improved household food security. Report to the Water Research Commission. WRC Project No. K5/1954//4.
� National Food Consumption Survey – Fortification Baseline in LABADARIOS D (Ed) (2007) National Food Consumption Survey-Fortification Baseline (NFCS-FB): The knowledge, attitude, behaviour and procurement regarding fortified foods, a measure of hunger and the anthropometric and selected fortified foods, a measure of hunger and the anthropometric and selected micronutrient status of children aged 1-9 years and women of child bearing age: South Africa, 2005. Department of Health: Directorate Nutrition.
� ANNANDALE JG, STEYN JM, BENADé N, JOVANOVIC NZ and SOUNDY P (2005) Irrigation Management Multimedia software. In: Technology Transfer of the Soil Water Balance (SWB) Model as a User Friendly Irrigation Scheduling Tool. WRC Report No. TT251/05.
� PEDEN D, TADDESSE G and HAILESLASSIE A (2009) Livestock water productivity: implications for sub-Saharan Africa. The Rangeland Journal 31187–193.
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WATER in livestock production
Water inflows into the system are
precipitation, surface water and
groundwater. Water is used for biomass
production, servicing and processing. production, servicing and processing.
Animal outputs are meat, milk, hides,
manure, and wealth (Peden et al., 2009).
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Nutritional water productivity
Example 2: Spinach
The water productivity of spinach is 3.2 kg / m3
Spinach has the following nutrient content per kg
Energy: 1.3 MJ
Protein: 27 gProtein: 27 g
The nutritional water productivity would thus be
Energy: 4.1 MJ/m3
Protein: 86 g/m3
→ Spinach yields 4.1 MJ of energy and 86 g of protein per cubic meter of water used.