food and nutrition security concepts use and utilization ... · a distinction must be made between...
TRANSCRIPT
Food and Nutrition Security – Concepts
Use and Utilization of food
Silvia Kaufmann (PhD)
Malnutrition –
outcome of food insecurity
The term malnutrition indicates a bad nutritional status.
Nutritional status is the physiological state of an individual.
It results from:
• the relationship between nutrient intake and requirements, and
the body’s ability to digest, absorb and use these nutrients.
A distinction must be made between Malnutrition and Undernutrition:
It arises either:
from deficiencies or excesses of specific nutrients, or
from undiversified diets (wrong kinds or proportions of foods).
“over or under”
It is the outcome of insufficient food.
It is caused primarily by an inadequate intake/utilisation of
nutrients or diseases.
Malnutrition
Undernutrition
Four Dimensions of
Food and Nutrition Security
4
Utilization
Accessibility
Availability
NutritionalStatus
Sta
bilit
y
Fig. 4
5
Conceptual Model of Malnutrition
...describes the immediate and
underlying causes of malnutrition
and their inter-relationships by
using a conceptual framework.
It is not simply a lack of food that
leads to malnutrition….
Conceptual
frameworks
Conceptual Model of Malnutrition
Malnutrition
Inadequate
Food Intake Disease
Poor Access
to Health Care
& Unhealthy
Environment
(Food
Security)
Immediate
Causes
Underlying
Causes
Basic
Causes
Household
Food
Insecurity
Poor Social
and Care Environment
Nutrition Security
The Malnutrition
Infection Cycle
Inadequate
dietary intake
Appetite loss
Nutrient loss
Malabsorption
Altered metabolism
Weight loss
Growth faltering
Lowered immunity
Mucosal damage
Direct Causes:
Malnutrition and Infections
Disease:
incidence
duration
severity
Nutrition throughout the life cycle
BabyLow birth
weight
ChildStunted
AdolescentStunted
PregnancyMaternal Nutrition
Low weight gain
Another conceptual framework for malnutrition:
the Food Insecurity and Vulnerability Mapping System (FIVIMS) framework for food security, livelihoods and nutrition.
Socio-economic and political environment
Food economy:
• availability
• access
• stability
Care practices
Health and sanitation
Nutritional status
Food consumption
(Food Use?)
Food utilization
Conceptual frameworks
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Use and Utilisation
Effective utilisation refers to the ability to
1) Use the food in a manner that the nutritive contents and value of the food consumed
are maintained, the nutrients are well balanced and sufficient to met our nutritional requirements. (USE)
2) Physiological functions of the body to fully absorb and utilised the nutrients consumed. (UTILISATION)
Utilisation and StabilitySeasonal changes in nutritional status.
Many communities experience periods in the year when malnutrition levels are higher. These are influenced by seasonal patterns such as:
disease,
child care, time availability
income sources,
price of foods,
cropping patterns,
food availability
labour demand.
Conceptual Model of Malnutrition
Malnutrition
Inadequate
Food Intake Disease
Poor Access
to Health Care
& Unhealthy
Environment
(Food
Security)
Immediate
Causes
Underlying
Causes
Basic
Causes
Household
Food
Insecurity
Poor Social
and Care Environment
Nutrition Security
Indirect causes: CARE
Nutrition
The Social and Care Environment
The social context and care environment
within the household and local community
directly influence nutrition. This includes:
Direct caring behaviours
Women’s role, status & rights
Social organization and networks
Cultural context
What is CARING (CAPACITY)?
CaretakerCompetence
Feeding patterns
EnvironmentalSanitation
Maternal nutritional
status
Use of publichealth resources
Complementary foodpreparation
Food resources
Foodpreparationfacilities
Cultural beliefs
- Knowledge and Resources -
Gender Imbalances
Different levels of involvement in decision-making.
Unequal right to make decisions over the use of household resources leads to different perspectives in defining and solving problems.
Access to assets/facilities/services/basic needs (for girls, women and female headed households).
Food utilisation (restrictions/taboos, age and sex-specific nutritional needs); cultural practices diminishing the capacity of women to develop sustainable livelihoods.
World Food Programme18
Gender Division of Labour:The work roles, responsibilities, and activities assigned to women and men based on societal norms.
World Food Programme 19
Who are the primary care-givers?
World Food Programme 20
Note:
• Each of the underlying causes is
necessary but not sufficient to ensure
adequate nutrition.
• The combined effects of a failure in all 3
causes is greater than the sum of the
individual effects.
• Seasonal changes occur in all 3 causes.
• ‘Coping strategies’ carry costs.
Summary: Food Security Strategic Fields of ActionAvailability, Access, Stability and/or Utilisation
FOOD
AVAILABILITY
STABILITY
UTILISATION &
NUTRITION
ACCESS
TO FOODAgriculture/
food production
(crops,
livestock,
horticulture)
Employment
Formal
Informal
Urban
Rural
Emergency operations
Safety nets
Water and sanitation
Food stocksFood imports
Food aid deliveries
Infrastructure
Soil & water conservation
Food processing
& preservation
Feeding
Programmes
Nutrition
promotion
EducationHealth
Research & Extension
Information,
campaigns
Rural finance
Food marketing
Irrigation
21
Improving utilisation of food (1)• Promotion of food processing,
22
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Constraints to
Effective UtilisationEffective utilisation of the food is often inhibited by
• inadequate intake, preparation
• diseases,
• lack of hygiene, sanitation and safe drinking water,
• lack of knowledge of nutrition issues
• lack of knowledge and means to prepare and consume the food in an appropriate and safe form.
• lack of time and caring capacities
Improving utilisation of food (2)• Certification and food safety
• Improve storage
25
Improving utilisation of food (3)• Diversification of food production and consumption
26
Improving utilisation of food (4)• Improving local consumption habits, in particular
child feeding practices
28
29
Constraints to
Effective UtilisationEffective utilisation of the food is often inhibited by
• inadequate intake, preparation
• diseases,
• lack of hygiene, sanitation and safe drinking water,
• lack of knowledge of nutrition issues
• lack of knowledge and means to prepare and consume the food in an appropriate and safe form.
• lack of time and caring capacities
Improving utilisation of food (5)
• Information campaigns on food and nutrition issues
• Literacy and
life skills training
• Promotion of
water
supply and
sanitation30
Information Material
• Manual on Improved CF F
• Family Nutrition Guide
• Booklet on Basic Nutrition education
• Food Processing Manual
Food, health and care are interrelated:
actions affecting one area may have significant consequences on another.
Development policies not always include nutrition specifically.
NUTRITION: every business nobodies responsibility
However, many of them impact the nutritional well-being of the population.
Policies
Thank You
For Your Attention!!!