CS 5104 - Lecture 2 - 2017 Fruits and Vegetables for Food ... 5104 LN 2 Food and Nutrient...These...
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CS 5104 - Lecture 2 - 2017
Fruits and Vegetables for Food and Nutrient Security
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• 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
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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
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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
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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
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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
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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
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The main challenge in the future is not only to produce more, but also to do this in a sustainable way
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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
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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)
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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
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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
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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.
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• 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
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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)
–
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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
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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
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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
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• 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
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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.
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• 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
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A Diversified meal
Quick Fix Simplified Meals
’90s
Getting Even Simpler!!!
’00s
’60s
’80s
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The Remedy is……
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Vegetables &
Fruits are
essential for
HEALTHY
LIFE
Fruit & Vegetable
production is an
engine for
ECONOMIC
GROWTH and
HIGHER INCOMES
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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
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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
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Cont’d..
Other important nutrients supplied by fruits
and vegetables, include
• folacin, riboflavin,
• zinc,
• Calcium, potassium and phosphorus
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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)
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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
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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
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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
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• 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
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• 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!
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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
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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
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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
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Five A day and Five Colors
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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.
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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
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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
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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
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.
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
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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
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Cont’d..
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Key Message: Make half your plate fruits and vegetables
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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
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Agro Ecological Zones (46)
Dry Zone (11)->1250-1900mm
(63.6%)
Intermediate Zone (20)- 1250-1900mm
(13.2%)
Wet zone (15) <2500mm
(23.2%)
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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?
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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
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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 …..
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“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)
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“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)
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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
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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
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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
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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
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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