Stories tagged: malnutrition

Tackling the “Other” Malnutrition on the Rise in Africa: Obesity

sheryl-hendriks

In this guest post, Sheryl Hendriks, Director of the Institute for Food Nutrition and Well-being at the University of Pretoria, South Africa argues an unexpected but dangerous form of malnutrition is on the rise in Africa, and outlines recommendations from the Malabo Montepellier Panel on how to tackle it.  

The Borlaug Dialogue, happening this week in Iowa, will convene global leaders, farmers, agribusiness and development experts to address the most critical issues facing global food security. When we think of food security and nutrition, especially in Africa, a key question that comes to mind is how countries can best tackle malnutrition?

When thinking of malnutrition we can be forgiven for conjuring a vision of listless, pot-bellied children with dull eyes and skinny limbs. This sadly remains a reality in many countries across the continent with a total of 14 million children wasted – too thin for their height. But there is another form of malnutrition that is spreading silently through Africa, and it is just as dangerous: obesity. Continue reading

Sprouting Grains for Stronger Bones: The Power of Finger Millet

jerome-bossuet-pic-sm

In this guest blog post, Jerome Bossuet of the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) explains the potential that the calcium-rich cereal finger millet has for combatting calcium deficiency around the world.

Calcium is key for growth and we need plenty of it in our daily food from a very young age. Yet, about half the global population, mostly in Asia and Africa, lack calcium in their diet and are prone to many related ailments ranging from cardiovascular diseases and diabetes to bone loss, which leads to crippling osteoporosis at old age.

Scientists from Aberystwyth University, UK and the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) recommend biofortifying finger millet, an already calcium-rich dryland cereal grown in India and Africa, to combat this significant micronutrient deficiency.

One woman out of three and one man out of five will be exposed to bone loss and related fractures during their lives and the societal cost is rising fast, both in developed and developing countries. Think of a bone lifesaving account. Children need to get as much calcium as possible during their childhood to prevent osteoporosis which is very difficult to detect at an early stage. In the US, osteoporosis is costing around US$ 17 billion annually.

Different strategies are in place to prevent calcium deficiency with contrasting results. Food fortification e.g. breakfast cereals or flours, may not reach the most vulnerable, while supplementation tablets have well documented side-effects. Eating calcium rich food, like dairy products, seems to be the most efficient way to combat calcium deficiency. However, many cannot switch to dairy because of lactose intolerance, purchasing power or being vegan. Therefore, selecting (biofortifying) and promoting calcium-rich crops has a great potential to combat calcium deficiency. This is where finger millet stands out.

An Indian farmer’s organization in Kolli hills, in Tamil Nadu has been advocating for finger millet (called ragi in India) for years. They grow and market it, they eat it in various ways and value its resilience and health benefits. Here, children eat sprouted finger millet as part of their midday school meal. The group have been  processing and packaging this super grain for urban markets, with the support of the MS Swaminathan Research Foundation (MSSRF), Bioversity International and IFAD.

Photo credit: Alina Paul-Bossuet

Children eating finger millet chappatis at school in India. Photo credit: Alina Paul-Bossuet

This is a survival dryland cereal which can grow with little rain, on poor soils, yet could reach yields of 10 tons per hectare when irrigated. It is the richest source of calcium among cereals, 3 times more than milk and 10 times higher than brown rice or maize. It is traditionally eaten as weaning porridge in some parts of India and Africa.

Under the CGIAR Research Program on Drylands Cereals, a nutrition profiling of hundreds (628) of finger millet varieties in Africa shows great variability in grain quality content. Breeding research has started working on calcium biofortification of finger millet, gaining a better understanding of what environmental factors and genes influence calcium grain richness without impeding its agronomic performance. Finger millet varieties in the pipeline with double the calcium of average varieties (up to 450 mg/100g edible portion) are now being tested by Kenyan and Tanzanian farmers. Dr Ojulong, ICRISAT research scientist working on finger millet highlights the vast potential of this work. “With the development of this biofortified finger millet that still performs well in the field, you need to eat a third less finger millet to meet your daily calcium requirements. Some Kenyan food processors are very keen on using it for the growing baby food market.”

Rural Kenyan women learn a new way to cook finger millet porridge for better nutrition. Photo credit: Alina Paul-Bossuet

Rural Kenyan women learn a new way to cook finger millet porridge for better nutrition. Photo credit: Alina Paul-Bossuet

However, eating finger millet is not enough to get its nutritional benefits, our body has to absorb it. This is what a nutritionist calls bioavailability, which is usually quite poor for grains, as it also contains compounds like phytates and tannins that prevent calcium absorption. However, such anti-nutrient compounds are important in plant growth and grain preservation. Tannins for instance prevent mould or insect damage. The way grain is processed and eaten highly influences calcium absorption. A nutrition study assessing women self-help group diets in rural Karnataka State, India showed that a portion of finger millet consumed two times a day together with one portion of pulses and vegetables, met the recommended calcium daily requirements.

The most nutritionally sound way to prepare finger millet is grain decortication followed by malting (germination and heat treatment).  But processed grains have a limited shelf life compared to decorticated grains. In Kolli hills, it works well because people have easy access to small village mills and can prepare small quantities depending on their immediate needs. The rest of the harvest can be safely stored for months.

Integrating the Kolli hills nutrition improvement practices could ensure calcium biofortified finger millet delivers its promises. Calcium deficient households could learn the best ways to cook finger millet to minimize the nutrient loss and recipes should suit their palate and preferences.

Increasing the market demand for this grain as a Smart Food would also incite farmers to grow it and local food processors would develop a range of value-added products reaching new consumers. MSSRF has been supporting farmer groups to raise the profile of this ‘climate-smart nutri-cereal‘, which they say can help in the fight against hidden hunger. India has already incorporated millets in the Public Distribution System food basket, and it would make sense for African countries to add finger millet in the food aid basket too. Kenya, Uganda and Tanzania have promoted finger millet to a high value crop because of high potential in malnutrition alleviation and also as a high value cash earner

To have a proof of concept for food security decision-makers, Dr Ojulong and his colleagues recommend support in scaling up the initial success of biofortified finger millet in Kenya and Tanzania, as well as implementing pilot nutrition studies for vulnerable groups (like children, nursing or post-menopausal women) in finger millet-eating communities to confirm the extent of finger millet calcium absorption and benefits.

Through this approach, which incorporates agriculture, nutrition and health, along with policy and market research, finger millet could combat calcium deficiency in coming years.

Steps to Eradicate Childhood Stunting & Achieve SDG2.2

morgane_2016-cropped

In this guest blog post, Morgane Danielou, from the Secretariat of the Private Sector Mechanism to the UN Committee on World Food Security tells Farming First about three projects on the frontline of the battle against stunting. Part of Farming First’s #SDG2countdown on SDG2.2: ending malnutrition.

Stunting continues to be one of the most pernicious and widespread forms of malnutrition, having a disproportionate impact on the most vulnerable populations compared with other types of malnourishment. According to 2016 data, 155 million children under five around the world are stunted, representing more than 20 per cent of the under-five population. The majority of stunted children are in Asia (87 million) and in Africa (59 million).

Continue reading

SDG 2.2 in 2 Minutes: Kate Van Waes, ONE International

For every $1 invested in nutrition, you get $16 back. This is just one reason ONE International argues that investing in nutrition pays off. Hear more about ONE’s work to encourage African governments to invest in agriculture and nutrition.

Filmed as part of Farming First’s #SDG2countdown campaign, exploring SDG2.2 on ending malnutrition.

Music: Ben Sounds

SDG2.2 in 2 Minutes: Roger Thurow, Chicago Council on Global Affairs

Roger Thurow has written a book that explains why the first 1,000 days of a child’s life is so critical for their health, and by extension, their communities and economies. Here’s how he thinks this knowledge can be harnessed to end malnutrition.

Filmed as part of Farming First’s #SDG2countdown campaign, exploring SDG2.2 on ending malnutrition.

Music: Ben Sounds