AHDT 2213 2024 Nutrition Policy and Food Security PDF

FOOD UTILIZATION AHDT 2213 MUHAMMAD BIN IBRAHIM, PhD ASSOCIATE PROFESSOR DEPARTMENT OF NUTRITION SCIENCES KULLIYYAH OF ALLIED HEALTH SCIENCES 1 Water, sanitation and hygiene 2 3 What is WASH?...

FOOD UTILIZATION AHDT 2213 MUHAMMAD BIN IBRAHIM, PhD ASSOCIATE PROFESSOR DEPARTMENT OF NUTRITION SCIENCES KULLIYYAH OF ALLIED HEALTH SCIENCES 1 Water, sanitation and hygiene 2 3 What is WASH? 4 WASH situation in X country? ACCESS TO SAFE WASH Access to a sufficient quantity of water Access to improved sanitation facilities Access to an improved source of drinking water World Water Vision Under Vision 2020 is the World Water Vision process, which was established by the World Water Council. The World Water Council is an international water policy think-tank co-sponsored by the Food and Agriculture Organization, the World Health Organization, the World Meteorological Organization, the World Bank and several United Nations programs. The global project set out to implement extensive consultation and to incorporate innovative ideas in the creation of future technology to ensure water access for all. World Water Vision On a more national level is the Malaysian Water Visioning process. Supported by the Malaysian Water Partnership and the Malaysian National Committee for Irrigation and Drainage, it carried out consultations to determine the proper distribution of water for food and rural development at the national and regional levels. It also implemented extensive water Improvements to Water and Sanitation in Malaysia? Malaysia’s efforts to provide access to clean water and pipe systems can be seen in data that has been collected. According to The World Health Organization/UNICEF Joint Monitoring Program, reports taken in 2015 show that approximately 92 percent of Malaysian people have access to properly managed water supplies and 82 percent have access to hygienic sanitation services. Compared to other developing countries, these numbers are better than expected. Improvements to Water and Sanitation in Malaysia? To tackle issues in clean water and sanitation access, Malaysia joined Vision 2020 in 1991 under Prime Minister Dr. Mahathir Mohamad, setting out with a goal to reach developed country status by the year 2020. In addition to solving Malaysia’s water and sanitation issues, the agreement set out to address many other issues as well, including climate change, societal division, financial challenges and needed improvements in Case Study: Orang Asli Communities Although water and sanitation access has improved tenfold, some important groups are still in need of aid. These groups include the poor, immigrant families and people living in secluded rural areas. To better understand the problem, a case study was done on the Orang Asli communities of indigenous people. Compared to other parts of Malaysia, their health issues are worse than average, infant mortality was double the national figure and parasitic infections were as high as up to 90 percent in certain Case Study: Orang Asli Communities The Orang Asli and the Global Peace Foundation worked together to create the Communities Unite for Purewater (CUP). This came after carrying out extensive interviews, workshops and other interventions. CUP combats poor water and sanitation access through the installation of water filters and pumps. As a result, Orang Asli people no longer have to travel miles to get clean water. The new water pumps draw water from wells and transport it into filtered water storage tanks. These are then distributed to each Moving Forward Malaysia has come a long way to improve its water and sanitation systems, making it one of the most promising developing countries in the world today. Malaysia has used many innovative ideas and tactics to overcome its water and sanitation issues, including creating initiatives through partnerships, promoting education and doing extensive research. One thing Malaysia will have to work on while on its road to success is to pay better attention to poorer groups to ensure that they get access to clean water and sanitation as well. In order to strive for peace, WASH situation in X country? At household level Distribution of jerry cans, water filters and consumable hygiene kits for HH with SAM children (NGOs) Hygiene awareness (NGOs, CVs, CHVs) At community level Rehabilitation of water schemes in areas with high SAM prevalence & establishment of water management committees (NGOs, GARWSP, contractors) Demand driven approach to latrine construction and solid waste management in areas with high SAM prevalence (NGOs, CVs, CHVs) Hygiene promotion / community engagement in areas WASH situation in X country? At HF level Ensure WASH facilities in health facilities and treatment centers (coordinated by health cluster but supported by WASH cluster and partners. NGOs, GARWSP, contractors)  WASH’s Impact on Nutrition Mother’s time constraints for fetching water, less time to cook and care for her children Considerations for Integrating WASH and Nutrition Strategically contributes to better nutritional (and health) outcomes. Multiple levels of integration Goals, capacities and enabling environmental determinant factors Positive outcomes of integration outweigh the costs Gender analysis is crucial; fair recruitment Integration of WASH And Nutrition for Nutrition Outcomes Target WASH programs in areas of high nutritional need (geographic co-location). Understand the situation: review existing data, policies and strategies. Establish and build a working relationship between nutrition and WASH actors. Engage nutrition and WASH actors in joint program design, planning, implementation, management (interdisciplinary team/steering committee), and consolidated reporting. Integration of WASH And Nutrition for Nutrition Outcomes Train health and nutrition staff to promote and demonstrate key WASH practices in ongoing nutrition work. Properly budget WASH staff and activities in nutrition proposals Do not forget WASH points and sanitation facilities in nutrition centers Integration of WASH and Health for Nutrition Outcomes Disease prevalence can guide in the prioritizing of interventions, and might provide hints of what transmission routes can be blocked with WASH interventions.  Preventing WASH related diseases such as diarrhea and malaria will Waterborne diseases and Worm Infestation Caused by poor sanitation Diarrhea and intestinal worm infestation can impair nutritional status through: Loss of appetite Malabsorption of nutrients and Increased metabolism Waterborne diseases and Worm Infestation WASH response Improved sanitation (safe disposal of feces) Hygiene promotion (hand washing) Treatment and safe storage of drinking water Provision of soap Provision of clean water Waterborne diseases and Worm Infestation WASH response Promotion of exclusive breastfeeding for infants 6.2 mmol/L) among rural males (n=3153) and females (n=4033) were 11.6% and Hypercholesterolemia (nhms 2019)  Known hypercholesterolemia: 13.5% Raised blood total cholesterol among unknown hypercholesterolemia: 24.6% Overall prevalence: 38.1% Changes seen from prevalence in 2011 (35.0%) and 2015 (47.7%). Intervention Activities for Promoting Healthy Nutrition Programs and activities aimed at the promotion of sound dietary practices towards the achievement of good nutritional and health status are carried by Ministry of Health, while others including Ministries of Agriculture, Rural Development and Education. Universities and research institutes contributes in research, training and providing extension and consultancy services. Professional societies like the Nutrition Society National Plan of Action for Nutrition The formation of the National Coordinating Committee on Food and Nutrition of Malaysia (NCCFN) in 1995 has stimulated active collaboration among the various agencies and groups which carry out nutrition and related activities, towards achieving the general objectives of improving nutritional status and health of Malaysians. National Plan of Action for Nutrition The NCCFN was formed following the FAO/WHO International Conference on Nutrition in Rome in 1992, whereby members countries were committed to developing their own National Plan of Action for Nutrition (NPAN) (Ministry of Health, 1996). The NPAN of Malaysia was completed in 1996 and one of its major recommendations was the formation of the four Technical Working Groups: Research, Training, Dietary Guidelines and Nutrition National Plan of Action for Nutrition Each Technical Working Groups (TWG) comprises members from agencies with nutrition activities including universities, the private sector, government and non-government organizations. Some of the activities of TWG are: 1) The research TWG coordinated a workshop in identifying the priority research areas in nutrition under the 8th Malaysian Plan (2001-2005). 2)The Training TWG developed five nutrition National Plan of Action for Nutrition 3) The Dietary Guidelines TWG published the Malaysia Dietary Guidelines in 1999, and is coordinating efforts in revising the Malaysian recommended dietary allowance (RDAs) 4) The Policy TWG has the task of preparing an important milestone namely, “The National Nutrition Policy of Malaysia”, launched in 2003. Malaysian Dietary Guidelines 1)Dietary guidelines are useful principles to guide consumers in making informed choices in food selection and feeding practices. 2)There are 14 principles in the Malaysian Dietary Guidelines: National Plan of Action for Nutrition Ministry of Health through its Division o Family Health Development implements several nutrition intervention programs and activities as follows: Supplementary Feeding Programs: MOH provided full cream milk powder to undernourished children under 7 years of age, pregnant and lactating mothers. Ministry of Education provides subsidized milk and free meals to primary school children from poor families. The Ministry of Rural development through its KEMAS National Plan of Action for Nutrition Multiple Nutrient Supplementation. The Ministry of Health distributes iron, folic acids, vitamin C and B complex to pregnant women during their antenatal check-ups. Nutrition Rehabilitation Program. Moderately and severely malnourished childen under 7 years of age are given food aid comprising essential items such as rice, anchovies, biscuits, milk powder, cooking oil, sugar and green gram worth RM 60 every month. National Plan of Action for Nutrition Nutrition Rehabilitation Program. Several approaches were used towards the effective control of iodine deficiency disorder (IDD) in Sabah, Sarawak and Peninsula Malaysia: Legislation requiring that all salt sold in IDD gazetted areas be iodized. Free distribution of iodized salt by government clinics. Use of iodinators to iodized water supplied by gravity-freed system to villages and boarding Nutrition Education and Health Promotion 1) The Ministry of Health through its network of hospitals, health centers and family health clinics as well as at the community level routinely conducts nutrition education and food preparation classes. 2) The Ministry of Health coordinating an annual Healthy Lifestyles Campaign since 1990 with nutrition either directly or indirectly as the central theme in the “Healthy Eating Campaign” (1998), “Cardiovascular Diseases” (1991), “Food Nutrition Education and Health Promotion 3) The Ministry of Education includes aspects of nutrition in the primary and secondary curriculum e.g. in Physical and Health education and Home Economics subjects. 4) The Ministry of Rural Development through KEMAS carries out classes and home visits involving food and nutrition components. 5) Professional societies such as the Nutrition Society of Malaysia, Malaysian Dieticians’ Association, Malaysia Association for the Study Conclusion From the above overview, it can be seen that Malaysia has a multitude of nutrition and public health intervention programs and activities, aimed at the promoting healthy eating and nutrition of the general population as well as specific vulnerable groups (e.g. the poor, the malnourished, and the children below 7 years of age). Whatever future programs plan for promoting healthy eating could be incorporated into the FOOD SYSTEMS, DIET & NUTRITION Repositioning from feeding to nourishing people well MUHAMMAD BIN IBRAHIM, PhD ASSOCIATE PROFESSOR AND HEAD DEPARTMENT OF NUTRITION SCIENCES KULLIYYAH OF ALLIED HEALTH SCIENCES 72 FOOD SYSTEMS What Is It? The food system is a complex web of activities involving the production, processing, transport, and consumption. Issues concerning the food system include the governance and economics of food production, its sustainability, the degree to which we waste food, how food production affects the natural environment and the impact of food on individual and population What Is It? The food system therefore includes not only the basic elements of how we get our food from farm to fork, but also all of the processes and infrastructure involved in feeding a population. Systems can also exist within systems, for example, farming systems, agricultural ecosystems, economic systems, and social systems and within those are further subsets of What Is It? In order to plan sustainable, equitable, and healthy food systems for the future we require integrated and innovative analytical methods and approaches from a range of disciplines, as well as effective intersectoral policy analysis and multi stakeholder engagement. Food System? A food system gathers all the elements (environment, people, inputs, processes, infrastructures, institutions, etc.) and activities that relate to the production, processing, distribution, preparation and consumption of food, and the outputs of these activities, including socio-economic and Challenge The food system is highly sensitive to climate, being both a “victim”and an “instigator” of the effects of climate variability and change. Climate-smart agriculture is one approach that has shown promise in addressing these challenges, but more evidence and action Food Supply Chain The food supply chain encompasses all activities that move food from production to consumption, including production, storage, distribution, processing, packaging, retailing and marketing. The decisions made by the many actors at any stage of this chain have implications for other stages. They influence the types of food available and accessible, as well as Food Environment The food environment refers to the physical, economic, political and socio-cultural context in which consumers engage with the food system to acquire, prepare and consume food. The food environment consists of: “food entry points”, i.e. the physical spaces where food is obtained; the built environment that allows consumers to access these spaces; personal Food Environment The key elements of the food environment that influence food choices, food acceptability and diets are: physical and economic access to food (proximity and affordability); food promotion, advertising and information; and food quality and safety. Consumer Behavior Consumer behaviour reflects the choices made by consumers, at household or individual levels, on what food to acquire, store, prepare and eat, and on the allocation of food within the household (including gender repartition, feeding of children). Consumer Behavior However, consumer behaviour is also shaped by the existing food environment. Collective changes in consumer behaviour can open pathways to more sustainable food systems that enhance food security and nutrition (FSN) and health. Food supply chain, environment, behaviour These three components of food systems impact consumers’ capacity to adopt sustainable diets that are: protective and respectful of biodiversity and ecosystems; culturally acceptable; accessible; economically fair and affordable; and nutritionally adequate, safe and healthy, while optimizing natural and human resources. Food supply chain, environment, behaviour A wide variety of food systems and food environments can exist or co-exist at local, national, regional and global levels. The typology suggested in this report evaluates food systems along both food supply chains and the food environment. It identifies three broad types of food systems: (1)traditional food systems; Food supply chain, environment, behaviour In traditional food systems, consumers rely on minimally processed seasonal foods, collected or produced for self-consumption or sold mainly through informal markets. Food supply chains are often short and local, thus access to perishable foods such as animal source foods (ASF) or certain fruits and vegetables can be limited or seasonal. Food environments are usually limited to Food supply chain, environment, behaviour In mixed food systems, food producers rely on both formal and informal markets to sell their crops. Highly-processed and packaged foods are more accessible, physically and economically, while nutrient-rich foods are more expensive. Frequent branding and advertising accompany everyday activities, seen on Food supply chain, environment, behaviour Even when food-based dietary guidelines are available, most consumers have little or no access to this information. Food safety and quality standards exist, but may not always be followed by producers. Food supply chain, environment, behaviour Modern food systems are characterized by more diverse food options all year long, and by processing and packaging to extend food’s shelf life. These systems include both formal and easily accessible markets in high-income areas and food deserts1 and food swamps2 in lowincome areas. While the cost of staples is lower relative to Food supply chain, environment, behaviour Consumers’ access to detailed information on food labels, store shelves, and menus and food is highly promoted. Food safety is monitored and enforced, and storage and transport infrastructures (including cold chain) are generally prevalent and reliable. Drivers of food system changes 1. Biophysical and environmental drivers. Food production is heavily dependent on biodiversity and ecosystems, including not only agriculture but also forests, aquatic ecosystems and mosaic landscapes. Agricultural systems and food supplies are becoming increasingly homogeneous and dependent on a small number of ‘global’ Drivers of food system changes At the same time, agricultural practices are increasingly moving towards intensified monoculture, which may improve grain yields in the short term but limits the biological diversity necessary for high quality diets. Climate change and variability, as well as more severe and frequent floods and droughts, will impact health, productivity, Drivers of food system changes Food systems need to adapt to climate change and can also significantly contribute to its mitigation. Drivers of food system changes 2. Innovation, technology and infrastructure drivers. Innovation has been a major engine for food system transformation in the past decades and will be critical to address the needs of a rapidly growing population in a context of climate change and natural resource scarcity. Drivers of food system changes Building more sustainable food systems to enhance FSN will require not only new research and new technologies, but also better access to and use of existing technologies, developing context specific solutions for local ecosystems, adapted to local socio-economic and socio-cultural conditions. More investment is needed in research and Drivers of food system changes The limitations and potential risks of technologies for FSN, health, livelihoods and the environment must also be considered. Infrastructure, especially for food transportation, needs to be improved and equitably accessible. Drivers of food system changes 3. Political and economic drivers. Leadership, as well as inclusive governance mechanisms, from global to local levels, is crucial: to invest in sustainable food systems; to design and implement policies and programmes to strengthen food systems, improve diets and enhance FSN; and to overcome power imbalances. Drivers of food system changes Accountability and sustained commitment require significant political will. Political and economic drivers also include: globalization, foreign investment and trade; food policies, including food-based dietary guidelines and taxes and subsidies; food prices and price volatility; land tenure; conflicts and humanitarian crises. Drivers of food system changes In situations of conflicts and protracted crises, there is a critical need for nutrition- sensitive interventions that link humanitarian response with longer-term strategies to strengthen the resilience of food systems and improve FSN. Drivers of food system changes 4. Socio-cultural drivers. Individual food choices, although deeply personal, also reflect cultures, rituals and social traditions. Food is an important part of culture, particularly for indigenous peoples: the types of foods we consume and the way we prepare and eat those foods, with whom and where, are Drivers of food system changes Food systems and food environments are consistently shaping cultures and traditions and vice versa. Gender relationships and norms are among the most significant drivers of food environments and diets. Women can influence the household diet and, as primary caregivers, have an influence on children’s nutritional status. Therefore, women and girl’s empowerment, Drivers of food system changes 5. Demographic drivers. Population growth and changing age distribution, urbanization, migration and forced displacement have driven radical changes in food systems and diets in the past decades and will remain major drivers in the future. The concentration of population growth in the poorest countries will make it harder for Drivers of food system changes Urbanization is expected to put additional stress on food systems through increased demand for 15 a greater diversity of foods. Urban demand will increasingly dictate what foods are grown by rural producers and how these foods are processed, distributed and marketed. Drivers of food system changes Food insecurity can be both a cause and consequence of migration and forced displacement. There is growing concern regarding the number of children who are migrating due to conflicts, and facing an increased risk of malnutrition due to lack of access to healthy diets as well as social services.  SUSTAINABLE FOOD CHAIN Concepts and frameworks Environmental effects of our current food systems MUHAMMAD BIN IBRAHIM, PhD ASSOCIATE PROFESSOR DEPARTMENT OF NUTRITION SCIENCES 119 KULLIYYAH OF ALLIED HEALTH SCIENCES UN MASSAGES ON SUSTAINABLE UN SDG UN SDG UN SDG UN SDG UN SDG UN SDG SUSTAINABLE FOOD CHAIN What is food chain?  Encompass the entire range of actors and their interlinked value-adding activities involved in the production, aggregation, processing, distribution, consumption and disposal of food products that originate from agriculture, forestry or fisheries, and parts of the broader economic, societal and natural environments in which they are embedded. What is sustainable food chain? Food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised. What is sustainable food chain? This means that:  It is profitable throughout (economic sustainability); It has broad-based benefits for society (social sustainability); and It has a positive or neutral impact on the natural environment (environmental sustainability). WHY TAKE A FOOD SYSTEMS APPROACH? Changing food systems Limitations of current approaches Thinking holistically HOW IS THE FOOD SYSTEM STRUCTURED? The food system wheel framework is centred around FAO’s main goals, which include poverty reduction, food security and nutrition WHAT IS SUSTAINABLE FOOD SYSTEM DEVELOPMENT? In sustainable food system development, sustainability is examined holistically. In order to be sustainable, the development of the food system needs to generate positive value along three dimensions simultaneously: economic, social and environmental THEORY OF CHANGE AND DEVELOPMENT PARADIGM The theory of change behind sustainable food system development as presented here derives from the structure-conduct- performance (S-C-P) paradigm.  Executive Summary National Agrofood Policy 2021-2030 (NAP 2.0) 139 Environmental Effects of our Current Food Systems 140  At the global level, agriculture contributes to climate change through emission of greenhouse gases and reduction of carbon storage in vegetation and soil. Locally, agriculture reduces biodiversity and affects natural habitats through land conversion, eutrophication, pesticide inputs, irrigation and drainage. 141  Unsustainable agricultural practices may also lead to direct environmental feed- backs such as soil erosion and loss of pollinators (because of excessive pesticide application). 142  Nutrient loading (mainly by phosphorus and nitrogen) is a major and increasing cause of biodiversity loss and ecosystem dysfunction. Most detailed information is available for nitrogen. Estimates show that the total amount of reactive nitrogen in the environment has doubled globally since the pre-industrial era, and more than tripled in Europe. 143 Environmental impacts of food and agriculture 144 145 Half of the world’s habitable land is used for agriculture 146 147 TOWARDS A SUSTAINABLE AGRI-FOOD FUTURE The role of food science and technology MUHAMMAD BIN IBRAHIM, PhD ASSOCIATE PROFESSOR AND HEAD DEPARTMENT OF NUTRITION SCIENCES KULLIYYAH OF ALLIED HEALTH SCIENCES 149 UN MASSAGES ON ZERO HUNGER UN SDG UN SDG UN SDG UN SDG 155 156 157 158 159 160 161 162 163 164 SUSTAINABLE AGRI- FOOD FUTURE The role of food science and technology 172 173 174 175 176 177 178 179 180 181 182 183