Capacity building in food composition for Africa

Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of knowledge and skills of an individual within his/her organizational or institutional arrangements, and requires buy-in and support from his/her institution or organization, as well as other funding bodies involved in agriculture and health. It needs to be supported by government and be part of the regional and international agenda for agriculture and health. Under the auspices of International Network of Food Data Systems (INFOODS), an African Network of Food Data Systems (AFROFOODS) was established in September 1994, and a number of training courses, educational and scientific publications, posters, presentations and visits were hosted, organized and delivered with the aim to build enthusiasm, long term commitment and capacity in food composition within the AFROFOODS region. Formal training and human resource development were the major focus to take food composition forward in Africa. Significant progress was made in food composition activities, but constraints including lack of organizational and institutional commitment and financial support are straining the pace of progress.http:// www.elsevier.com/locate/foodchemhb201

Introduction to the special issue on Balanced diets in food systems: emerging trends and challenges for human health and wellbeing

Diets are constantly changing, creating new challenges to existing food systems to deliver the food to meet these requirements. With a new focus on the outcomes of food systems in terms of human health and well-being, the question arises: what are the emerging trends and challenges that are critical to be considered in order to meet these needs. Dietary consumption patterns differ significantly amongst consumers from different regions of the world as well as between societies amongst people with different socio-demographic backgrounds. However for several decades, the amount of energy in the food supply has increased, and inexpensive, processed, energy dense foods have become widely marketed and availableFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Muchenje, Voster. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica.Fil: Mukumbo, Felicitas E. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica.Fil: Schönfeldt, Hettie C. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica

[Accès au marché urbain pour les petits producteurs de céréales indigène :une étude qualitative des pratiques de consommation et des demandes potentielles parmi les consommateurs urbains de Polokwane]

International audienc

Indigenous knowledge in food system transformations

Indigenous food systems ensure ecological and socio-economic sustainability but remain marginalized in science and policy. We argue that better documentation, deeper understanding, and political recognition of indigenous knowledge can help transform food systems

MICRONUTRIENT POLICY CHANGE IN SOUTH AFRICA: IMPLICATIONS FOR THE KALEIDOSCOPE MODEL FOR FOOD SECURITY POLICY CHANGE

This review of micronutrient policy processes in South Africa serves as a companion piece to two parallel studies in Malawi and Zambia. All three studies employ the Kaleidoscope Model of policy change to trace the causal forces leading to key micronutrient policy decisions in each of the three countries. After outlining the overall micronutrient policy process in South Africa, the study focuses on policy decisions regarding vitamin A supplementation, fortification with iodine, iron and multinutrient fortificant, and the reduction of sodium in foods