Prof. Kraisid Tontisirin - Food and Agriculture Organization€¢ Promote local healthy snacks as...
Transcript of Prof. Kraisid Tontisirin - Food and Agriculture Organization€¢ Promote local healthy snacks as...
Senior Advisor , Institute of Nutrition , Mahidol U. Thailand Chairman of the Planning Committee on Strategic Frame work for Food Management in Thailand of the National Food Committee
25th Session of the FAO-APCAS
Vientiane, Lao PDR 19 January 2014
Prof. Kraisid Tontisirin
Thailand: Current situation
• Population of 64.6 m.
• Success in reduced maternal and child
malnutrition since the eighty under the Poverty Alleviation Plan (PAP) • Currently facing with double burden of
malnutrition (DBM), a coexistence of under and over nutrition, and related non-communicable diseases (NCDs)
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Improvement of Maternal & Child nutrition, Thailand
1980 1990 2006 ANC coverage % 35 75 95 Anemia in pregnancy % 50-75 18.8 10 LBW % 16 10 <10 Underweight of under 5 % 51 20 <10
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5.8
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* Source: NHES 2; Holistic Development of Thai Children; NFNS 5; NHES 4
Stunting Underwt Overwt & Obesity
Recent trend of nutritional status of under 5*
Kraisid Tontisirin, Mahidol University
Multi-stakeholder Comm. Nutrition goals and indicators are incorporated to strategies and actions. Community based approaches
National Rural Development Committee
Poverty Alleviation Plan
Provision of basic services with mass mobilization:1volunteer /10 households Agri.& food production for subsistence econ., suppl. food for mothers, complementary food for IYC & dairy farm for sch.
Kraisid Tontisirin, Mahidol University
Community-Based Approaches
• Is an integrated program implemented at local level (district level and below)
• National commitment with sound nutrition improvement strategies and goals
• Community actions: basic services, mass mobilization, mutual efforts/actions to reach all people and to prevent malnutrition
Kraisid Tontisirin, Mahidol University
Minimum Basic Services (Health, Education, Agr. Extension)
Supportive System •Training •Funding
•Problem Solving •Supervision
Interface (service providers and
community leaders) •Plan/goals
•Implementation •Monitoring/evaluation
Community Leaders Family
Individual
Basic Minimum Needs Goals/Indicators
Menus (Activities) •Antenatal Cares (ANC) •Growth Monitoring and Promotion (GMP) •Food production •Food and nutrition education •Food sanitation & safety •School lunch and milk program since 1992 •Other activities Mobilizers
(1:10 households)
Facilitators
Components of a successful community based program
Kraisid Tontisirin, Mahidol University
Roles of agriculture and food systems
• Food production for subsistence economy: for consumption and income
• Promote local healthy snacks as food supplement for pregnant mothers
• Promote complementary food for infants and young children: at household and community levels
• School gardens and school lunch program • Local daily farm for school milk program: a
win-win activities Kraisid Tontisirin, Mahidol University
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2012
1st NEDP
2nd NEDP
3rd NEDP
4th NESDP
5th NESDP
6th NESDP
7th NESDP
8th NESDP
9th NESDP
10th NESDP
11th NESDP
2017
: Economic Infrastructure, Sectoral Plans
: + Poverty Alleviation Plan (PAP) + Integrated and implemented PHC + FNP and Basic Minimum Needs (BMN) Indicators in rural/urban communities
: + Social Plan + Food and Nutrition Plan (FNP) + Primary Health Care (PHC)
: Improvement of Agriculture, Infrastructure
: 1992 + School Lunch Program (SLP) + School Milk Program (SMP)
19601 - Anaemia in pregnant women: 57%; - B1 deficiency: 23%; - B2 deficiency: 47%; - Low serum retinal: 38%; - Goitre in school children: 29% - PEM cases
19812 - PEM (Wt/Age of U 5): > 50%
19863 - PEM (Wt/Age of U 5): 30%
19956 - B1 deficiency: < 1%; - B2 deficiency: < 1%
19894 - Goitre in school children: 19%
1996 - PEM3 (Wt/Age of U 5): 15% - Anaemia in preg5: 13%; - Goiter in school children4: 4%
20034 - Goitre in school children: 1%
20067 - PEM (Wt/Age of U 5): 9% 2007 - UI in preg8 < 150 µg/L: 61%; - Low serum retinal9: 16%
20088 - UI in preg < 150 µg/L: 56% 20108 - UI in preg < 150 µg/L: 43% 201210 - PEM (Wt/Age of U 5): 7%
19915 - Anaemia in preg: 18%
: 2008 + National Food Committee Act : 2010 + Strategic Framework for Food Management (SFFM) approved by cabinet : Integration of the SFFM and the 11th NESDP
: Promote cooperation and integration of all relevant sectors, academia, business and NGOs to strengthen national food and nutrition security : 2012 - Triferidine tablet (iron+folate+iodine)
: 2011 - Universal salt iodisation (USI)
2005 - Anaemia in preg: 10%
Nutrition Situation Thailand’s Development Plans
Policies and Strategies
Figure Milestones of Thailand’s National Social and Economical Development Plan related to food and nutrition
Kraisid Tontisirin, Mahidol University
Multi-stakeholder Comm. SFFM covers: Food Security, Quality & Safety, Education & Research, Management Linking of food, nutrition & health implemented at central & community levels for nutrition and p/c of NCDs
National Food Committee
Str Framewk for Food Mgt (SFFM)
Roles of agriculture and food systems: •Ensuring nutritious and safe food supply e.g.fruits & veg; low sugar, fat & sodium foods; legume & fishes …etc •Caring of environment & sustainable agriculture.
Kraisid Tontisirin, Mahidol University
SWOT Analysis Related Food Strategies of Thai Gov. Agencies:
Thailand Food Strategy
Related Food Strategies of:
• ASEAN • Japan • England
• Australia • Canada • EU • Etc.
• NESDB • Min. of Public Health • Min. of Agriculture and Commodity • Min. of Industry • Min. of Commerce • Etc.
Theme 1 Food security Theme 2 Food quality and safety Theme 3 Food education Theme 4 Management System
Food Management Strategic Framework
Food Chain Approach / Global Reach /
Local Links to the community and household
Vision Objectives Outcomes
Principles
• Evidence based plan
• Participation/ Partnership • Guided plan • Integration • Risk based analysis • Sustainability
Continued Research and Know ledge Based Inputs
REVIEW REVIEW
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Kraisid Tontisirin, Mahidol University
• Food production, processing & supply • Nutrition orientation for healthy diet • Food, feed and fuel and bio-products • Climate changes
Food Nutrition Health
• Nutrient needs • Dietary intakes • Nutritional wellbeing • Nutrition literacy
• Food quality • Food safety • Food service (For consumer and trade)
Food Culture
Food Security Food, Nutrition & Dietetic Education
Continuum from agriculture, food, nutrition to health
• Promotion • Protection • Treatment
• Safe from Hazards Good health
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Agri culture
Kraisid Tontisirin, Mahidol University
Safe and Nutritious
Food
Good Hygienic Practices
Good Manufacturing
Practices
Good Agricultural Practices
Land Use Water Management
Plant and Animal Agro- Biodiversity
(Genetics)
Plant and Animal Diseases
Prevention and Control
Nutrition For Plant and Animal
OUTCOMES
GOOD PRACTICES
BASIC ISSUES
Food Chain Approach
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Principle : Ensuring a sustainable food security and effective management of food production resources by active stakeholders participation
Natural & Agricultural Resources
Kraisid Tontisirin, Mahidol University
Production Supply & Access
Establish Crisis Management Systems
• Land & Water Mgt/Reforming • Balancing Food, Feed & Fuel
• Innovation & Technology • Food Production Zoning • Enhancing Food Access
at Household & Communities
• Logistics Improvement
Active Stakeholders Participation
R & D Along the Food Chain
• Capacity Development & Career
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Food Quality and Safety
Community Food
Production Food Industry
Food Standards
Principle : Ensuring high quality and safe food to protect consumer health and to facilitate domestic/international trade
• Ensuring Quality & Safety of Fresh Food (Smart Farmers, GAP, R&D)
• Strengthening Community Food Processing (Food Loss Reduction / Value Added)
• Strengthening - Value Added - Enhance Production Practices
• Establishment of Harmonized Standards • Strengthening of Food Quality and Safety Assurance Systems • Trading & Marketing Promotion
• Quality • Safety • Nutrition
Kraisid Tontisirin, Mahidol University
Theme 3 : Food Education Principle : R&D and knowledge utilization through engaging stakeholders in
sustainable and effective use of food production resources along the food chain and also strengthening desirable consumption behavior for well-being
Knowledge Integration
R&D
Knowledge Utilization
Knowledge Utilization & Practice
Basic
Best Practice
Output Research and Knowledge Development
Knowledge Dissemination
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Theme 4 : System Management Principle : Effective food management systems along the food chain to deal with current and emerging issues in food
Reorganization
& Strengthening
Revise and Reform
Database & Management
System
Organization
Legal system
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Safety
Quality /
Diversity
Linking of Food, Nutrition and Health
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Production
Safe and Nutritious Food
►Access ►knowledge ►Behavior - Diet pattern/Sanitary - Life style /Exercise
►Domestic/ Imported Food - Primary Product - OTOP - Industrial
►Restaurant ►Catering ►Mobile Food Service Facility ►School ►Household ►Market
Supply Service Good
Nutrition &
Good Health Consumption
Surveillance
Kraisid Tontisirin, Mahidol University
1. Standards & indicators on nutrition & related disease
2. Food based dietary guidelines (FBDGs)
3. Food, nutrition & dietetic education
4. Promotion for more vegetable & fruit consumption
5. Reduction of sugar, fat & salt in food
6. School food & nutrition program
7. Community based nutrition program
to promote nutrition & health
8. Nutrition & related disease surveillance & survey
9. Food and nutrition management during crisis
Key Issues Linking Food, Nutrition & Health
Kraisid Tontisirin, Mahidol University
Roles of agriculture and food systems beyond the year 2015 for nutrition
• Ensuring nutritious and safe food supply of healthy
diets through human life course
• Be a key partner to prevent DBM and NCDs by supplying adequate fruits & vegetables; low sugar, fat and sodium foods; healthy fats…etc
• Care for environment and sustainable development • As a source of income
Kraisid Tontisirin, Mahidol University
Food Systems in Thailand
Traditional Food Systems Modern Food Systems
• Food production & supply at household & community level. • Food production for business in small & medium scales • Use simple food preservation and
processing techniques (e.g. smoking, sun drying, fermentation, salting)
• Mass production/ Large scale • Apply science & technology in food production & processing • Strengthen in food quality & safety • Strengthen and use of food and trade information systems
Contributions of both food systems to healthy agriculture, health diets & nutrition, healthy people and prosperity
Challenge
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Thailand: Agriculture & Food Systems for…
Kraisid Tontisirin, Mahidol University Source: the National Food Committee 2014