CS 5104 - Lecture 2 - 2017

Fruits and Vegetables for Food and Nutrient Security

• With world population anticipated to reach

9.1 billion by 2050,

• FAO projects that feeding many people

would require raising overall food production

by some 70% between 2005/07 and 2050

(FAO, 2009)

• In a world where we produce enough food to feed

everyone, • 795 million people – 1 in 9 – still go to bed on an empty

stomach each night

• Even more – 1 in 3 – suffer from some form of

malnutrition

Introduction

SDGs (1/2016 – 12/2030)

The United Nations has set,

• Ending hunger,

• Achieving food security and Improved

nutrition, and

• Promoting sustainable agriculture

as the 2nd of

Priority of the World Food Programme its 17

Sustainable Development Goals

(SDGs) for the year 2030

Zero Hunger

• To see a world free of hunger by 2030,

governments, citizens, civil society

organizations and the private sector

must collaborate to

Invest,

innovate and

create lasting solutions

What is Food Security?

• Concerns over food security have existed

throughout history

• Food security is the ability of all people at all

times to access enough food for an active and

healthy life

03 conditions must be fulfilled to ensure food

security:

- food must be available,

- each person must have access to it,

and

- the food utilized must fulfill nutritional

requirements

Food security

means that you

• have food on your plate today;

• there will be food on your plate tomorrow,

• next week, month and in a year

• food security is having access to affordable, safe and nutritious food, today and tomorrow

Food security includes:

• availability: is there enough to go around?

• access: can it be reached efficiently?

• affordability: can it be bought at a fair price?

• quality: is the food edible?

• nutrition: is the food part of a balanced diet?

• safety: could it harm health?

Therefore, food security is about having access

to affordable, safe and nutritious food, for today

and tomorrow

The main challenge in the future is not only to produce more, but also to do this in a sustainable way

Dimensions of Food Security: 4 Pillars

Access

Access by individuals to adequate resources

for acquiring appropriate food for a nutritious

diet (Covers legal, political, economic and

social arrangements of a community)

Availability

The availability of sufficient quantities of food

of appropriate quality, supplied through

domestic production or imports

Stability

To be food secure, a population, household or

individual must have access to adequate food

at all times.

They should not risk losing access to food as a

consequence of sudden shocks or cyclical

events

Utilization

Utilization of food through adequate diet, clean

water, sanitation and health care to reach a

state of nutritional well-being where all

physiological needs are met. (non-food inputs)

Availability

Global food security requires sufficient food

production to provide the world's people with the

amount of food they need to lead active and healthy

lives.

On national level,

• food can be produced domestically

or

• imported

• Domestic production and import activity are

affected by domestic policies and international

prices

Access

• Access to food is mainly determined by

household income

• Lack of access is closely linked with poverty

• Where incomes are insufficient, transfer or food

assistance programs (eg. feeding programs or

food subsidies) are a means to ensuring access

to food

Utilization

• Adequate food utilization is a key

component of food security

• Access to safe water, good sanitation, and

basic health care make a difference in

nutritional well-being as they have an

impact

• Inadequate knowledge of basic nutritional

facts may also prevent the best use of

available food.

• Food Security:1. Food safety

2. Amount of food

“all people at all times have both physical and economic access to sufficient, safe and nutritious food to maintain a healthy and active life”

- World Health Organization

Definitions

14

Definitions

• Commonly, the concept of food security is

defined as including both physical and

economic access to food that meets

people's dietary needs as well as their

food preferences. (WHO, 2013)

–

Food Security – Definition (FAO)

• Food security exists when all people, at

all times, have physical, social and

economic access to sufficient, safe and

nutritious food, which meets their

dietary needs and food preferences for

an active and healthy life

Food & Nutritional Security cont’d..

Nutritional Security refers to adequate nutritional status in terms of protein, energy, vitamins, and minerals for all household members at all times

Calories + Protein

Deficiency in = HUNGER ≥ 0.83 billion underweight

= MICRONUTRIENTS

DEFICIENCY

Vitamins & Minerals

2 – 3.5 billion

malnourishedDeficiency in

Excess of

Calories

= Over consumption ≥ 1.1 billion overweight

HUNGER

HIDDEN HUNGER

OBESITY

• 852 million people

undernourished (95% in the

developing world)

• 58 million deaths a year (46 mill in LMIC)

heart disease, stroke, diabetes, cancer (Non-Communicable Diseases)

Hunger & Under Nourishment

Vitamin A deficiency

Each year 2.7 million deaths due

to inadequate intake ofMicronutrients

Each day 300 mothers die in childbirth

due to iron deficiency 4,000 children die from effects

of vitamin A deficiency

Micronutrient deficiencies: High risk areas

70% of the world malnourished children live in Asia

21

One out of every five children deficient in Fe and vit A.

• 37-29% of Under fives are

underweight

• 14% Under fives are acute

malnutrition

Hunger & Under Nourishment

• 58% infants are anemic

• 44 - 53% child malnutrition in N-E

provinces

A Diversified meal

Quick Fix Simplified Meals

’90s

Getting Even Simpler!!!

’00s

’60s

’80s

The Remedy is……

Vegetables &

Fruits are

essential for

HEALTHY

LIFE

Fruit & Vegetable

production is an

engine for

ECONOMIC

GROWTH and

HIGHER INCOMES

Fruits and Vegetables

• If consumed daily in sufficient amounts, helps

prevent major diseases such as CVDs and

certain cancers

• According to The WHO Report 2002, low fruit

and vegetable intake is estimated to cause

about 31% of heart disease and 11% of

stroke worldwide

• Overall, it is estimated that, up to 2.7 million

lives could potentially be saved each year,

if fruit and vegetable consumption sufficiently

increased

IMPORTANCE OF FRUITS AND VEGETABLES IN

HUMAN NUTRITION AND HEALTH

Fruits and vegetables contribute approximately

• 91% of vitamin C,

• 48% of vitamin A,

• 27% of vitamin B6,

• 17% of niacin,

• 16% of magnesium,

• 19% of iron and 9% of calories to the human

diet

Cont’d..

Other important nutrients supplied by fruits

and vegetables, include

• folacin, riboflavin,

• zinc,

• Calcium, potassium and phosphorus

Energy Density of Food

The relationship of calories to weight of food (i.e. calories per gram).

All foods are in one of three categories:

1. High-energy-dense foods:

4-9 calories per gram (e.g., cookies, butter, bacon)

2. Medium-energy-dense foods:

1.5-4 calories per gram (Cheese)

3. Low-energy-dense foods:

0.0-1.5 calories per gram

(e.g., most fresh fruits and vegetables, fat-free yogurt)

Fruits and Vegetables-Nutrition Benefits

• Low in Calories

– High in fiber and water (which have no

calories)

• Low in Fat

– Most plant fats are healthy (exception:

coconuts, cocoa butter)

• Rich in Vitamins, minerals, and

phytochemicals

Nutritional properties

- macronutrients

- micronutrients

- bioavailability

Medicinal properties

- phytochemicals

- antioxidant

- antimicrobial

- Immune modulation

Health

Nutritional and medicinal properties of Fruits

and vegetables to meet health needs

Vegetables are low in energy & fat and

high in water content

Health Benefits of Fruit and Vegetables

• Fruits and vegetables contain a variety of

nutrients including vitamins, minerals and

antioxidants

• Eating the recommended amount of fruits and

vegetables each day can reduce the risk of

chronic diseases

• Health benefits due to their richness in

• Vitamins,

• minerals,

• micro-nutrients/anti-oxidants

• Also helps

prevent or prolong the natural

changes of aging by protecting and rejuvenating

cells, tissues and organs in the human

body

• Protecting from wrinkling of skin,

memory loss to major ailments like age

related degeneration of retina in the

eyes, Alzheimer’s disease, colon cancers,

weak bones (osteoporosis)…

and

• the list of nutrition benefits never ends!

Fruits Vegetables1 Low in calories and fat

a source of simple sugars, fiber & vitamins

Low in fat but contain good amounts of vitamins and minerals

2 Provide soluble dietary fiber & Vegetables contain soluble as well as insoluble dietary fiber known as non-starch polysaccharides (NSP) like cellulose, gums, mucilage, pectin...etc.

3 Fruits contain many anti-oxidants like poly-phenolic flavonoids, vitamin-C, anthocyanins than vegetables.

Help body protect from oxidant stress, diseases, and cancers, help body develop capacity to fight against these ailments by boosting our immunity level

Nutritional Facts : Fruit and Vegetables

The World Vegetable Center

AVRDC

Nutraceutical Properties• Nutritional quality

– Protein

– Vitamins A, C, E, folate

– Minerals calcium, iron zinc

• Eating quality

– Dry matter, fiber, simple sugars

• Health promoting property

– Total Phenolics

– Antioxidant activities

– Anti-microbial activities

Data source: AVRDC except for *) USDA 2009 and a) Miller et al., 2000

Nutritional

Factor

Range over

100 different

vegetable

spp.

Tomato Moringa Cereals*

Brown Rice Maize

ß carotene (mg) 0.0-22 0.40 15.3 0 0.1

Vitamin C (mg) 1.1-353 19 459 0 0

Vitamin E (mg) 0.0 - 71 1.16 25.3 0.04 0.42

Fe (mg) 0.2-26 0.54 10.1 0.82 3.46

Folates (µg) 2.8-175 5 93 4.1 25.41

Anti-oxidant

activity, µmol TE

0.6-82,000 323 2858 1300a 1700a

Nutrition: Vegetables vs. Cereals

Five A day and Five Colors

Red Fruits and Vegetables

Contain nutrients such as lycopene, ellagic

acid, Quercetin, and Hesperidin etc.

These nutrients reduce the risk of prostate cancer, lower blood

pressure, reduce tumor growth and LDL cholesterol levels, scavenge

harmful free-radicals, and support join tissue in arthritis cases.

Orange and Yellow fruits

and vegetable

• These nutrients reduce age-related problems and

the risk of prostate cancer, lower LDL cholesterol

and blood pressure, promote collagen formation

and healthy joints, fight harmful free radicals, encourage alkaline balance, and work with Mgand Ca to build healthy bones.

• Contain beta-carotene, zeaxanthin, flavonoids,

lycopene, potassium, and vitamin C

Green vegetables and Fruits

Green vegetables contain chlorophyll,

fiber, lutein, zeaxanthin, calcium,

folate, vitamins A, C & K, and Beta-

carotene ,

They reduce cancer risks, lower blood pressure and LDL

cholesterol levels, normalize digestion time, support retinal

health and vision, fight harmful free-radicals, and boost

immune system activity

Blue and Purple fruits and

vegetables

Contain nutrients which include lutein, zeaxanthin, resveratrol,

vitamin C, fiber, flavonoids, ellagic

acid, and quercetin

These nutrients support retinal health, lower LDL cholesterol, boost immune

system activity, support healthy digestion,

improve calcium and other mineral

absorption, fight inflammation, reduce

tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of

cancer cells

.

White Fruits and Vegetables

• lower your risk for heart disease and

cancer

• Some white foods, like garlic,

contain allicin, which may help lower

your risk for high blood pressure,

high cholesterol, cancer and heart

disease

• These foods may also be good

sources of potassium, vitamin C,

folate, niacin and riboflavin

White fruits and vegetables get their color

from polyphenol compounds with antioxidant

properties called anthoxanthins

Colors in Fruits & Vegetables Playan Important Role

• Eating different

colored fruits and

vegetables gives a

variety of essential

nutrients

• Consuming a

rainbow of fruits

and vegetables

helps ensure you

get enough of the

different nutrients

you need for good

health

Cont’d..

Key Message: Make half your plate fruits and vegetables

Sri Lanka is endowed with favorable

tropical, subtropical, and temperate

climates, making it conducive for

producing high quality, high value

vegetables year round in various

parts of the country

Agro Ecological Zones (46)

Dry Zone (11)->1250-1900mm

(63.6%)

Intermediate Zone (20)- 1250-1900mm

(13.2%)

Wet zone (15) <2500mm

(23.2%)

40 Spp of vegetables

90,000ha (51300 LC + 38700 UC)

57%LC 43%UC

Production: 800,000 t/year (60%)

424000 LCVg + 376000 UCVg)(53%) (47%)112g/capita/day

Productivity

LCVg: 8t / ha / yr UCVg: 9 t / ha/ yr

WHERE DO WE STAND?

Crop Extent (ha) Production (t) Av. Yield (t/ha)

Banana 48,044 383,784 8

Mango 26,120 67,941 3

Lime 10,302 4,490 0.4

Papaw 6,120 24,258 4

Pineapple 4,728 51,611 11

Rambutan 4,678 29,490 6

National

Total

132838 542943 5.4

Extent and Production of Selected Fruits (2009)

Agstat, 2010

Av. Per capita Consumption

>200 g/day

Av. yield 05-11 t/haTotal Fruit & Veg. Production

134,3000 t

Rec. per capita consumption

400g/day

To meet the deficit 20 - 80% increase

In Summary …..

“Homegardens are one strategy for addressingmalnutrition and micronutrient deficiencies.

Even though animal products are the best sources of micronutrients, vegetables and fruits may be the only source of micronutrients that are reliably available to poor households”(Talukder et al 2000, Bloem et al 1998, Reddy 1995)

“Homegardens are one strategy for addressingmalnutrition and micronutrient deficiencies.

Even though animal products are the best sources of micronutrients, vegetables and fruits may be the only source of micronutrients that are reliably available to poor households”(Talukder et al 2000, Bloem et al 1998, Reddy 1995)

Food intake

Nutritional status

Health status

Caring Capacity

Food availability

Health services

Environ. Conditions

ProductionPurchaseDonation

Food Security

Nutrient Security

Conceptual Frame

Work of the Nutritional

Status of at household

Level

Drivers of Food Insecurity at different scales

National

• Food supply (production, reserves, import)

• Nutritious food supply

• Climate, land degradation, oil price

Community

• Location: access to food

• Culture/social norms: knowledge, attitude, practice

• Food preferences

• Income and education level

Household

• Location & household size

• Stability: access at all times

• Food quality and variety

• Care practices

Individual• Energy intake

• Nutrient intake

• Health status

Consumption Expenditure Share (%) of Low Income Population

29.7

24

28

7.7 7.86.9

1.5 1.8 1.3

9.8

7.4 7.3

0

5

10

15

20

25

30

35

2002 2006/07 2009/10

Creals

Pulses

Vegetables

Fruits

Root and tubers

Meat

Fish

Eggs

Nutrition Messages

• Eating the right amount of fruits and vegetables as a

part of low fat, high fiber diet may lower risk of

serious health problems like

obesity, type 2 diabetes, heart disease, stroke, and

certain types of cancer.

• Buy fresh fruits and vegetables in season.

They cost less and are at their best flavor.

• All forms! Fresh, frozen, canned, dried, juiced.

• Supplements can’t replace fruits and vegetables.

• The key to a healthy life is in your hands!

• Keep it safe! …. always rinse your fruits and

vegetables before you eat them

CS 5104 - Assignment 1

Discuss the potentials and strategies to

raise the productivity of fruits and

vegetables to increase food and nutrient

security

** To be submitted on 1st Saturday of April

2017

• ramyamf@gmail.com

• Subject: Assignment 1/2017 – CS 5104