Nationwide shifts in the double burden of overweight and underweight in Vietnamese adults in 2000 and 2005: two national nutrition surveys

<p>Abstract</p> <p>Background</p> <p>In developing countries, overweight prevalence is increasing while underweight prevalence is still high. This situation is known as the double nutrition burden. Both underweight and overweight are related to increased risk of chronic non-communicable diseases, reduced well-being and quality of life. This study aims to compare the prevalence of overweight and underweight among Vietnamese adults in 2000 and 2005.</p> <p>Methods</p> <p>The study was based on two nationally representative surveys, the National Nutrition Survey 2000 (14,452 subjects) and the National Adult Obesity Survey 2005 (17,213 subjects). Adults aged 25-64 years were sampled to be nationally representative. Multiple multinomial logistic regression analysis was used to investigate the association of underweight and overweight with socio-economic indicators.</p> <p>Results</p> <p>The distribution of BMI across the population and population groups indicated a shift towards higher BMI levels in 2005 as compared to 2000. The nationwide prevalence of overweight (BMI ≥ 25 kg/m²) and obesity (BMI ≥ 30 kg/m²) was 6.6% and 0.4% respectively in 2005, almost twice the rates of 2000 (3.5% and 0.2%). Using the Asian BMI cut-off of 23 kg/m²the overweight prevalence was 16.3% in 2005 and 11.7% in 2000. In contrast, the underweight prevalence (BMI < 18.5 kg/m²) of 20.9% in 2005 was lower than the rate of 25.0% in 2000. Women were more likely to be both underweight and overweight as compared to men in both 2000 and 2005. Urban residents were more likely to be overweight and less likely to be underweight as compared to rural residents in both years. The shifts from underweight to overweight were clearer among the higher food expenditure levels.</p> <p>Conclusions</p> <p>The double nutrition burden was clearly present in Vietnam. The distribution of BMI across the population groups generally indicated a shift towards higher BMI levels in 2005 as compared to 2000. The prevalence of overweight was increased while the declined level of undernutrition was still high in 2005. The shifts of underweight to overweight were most obvious among population groups with higher food expenditure levels.</p

Aliments de sevrage au Kenya : traditions et tendances

Réunion: Pour améliorer l'alimentation des jeunes en Afrique orientale et australe : une technologie à la portée des ménages, 12-16 oct. 1987, Nairobi, KEDans IDL-405

Weaning foods in Kenya : traditions and trends

Meeting: Improving Young Child Feeding in Eastern and Southern Africa : Household Level Food Technology, 12-16 Oct. 1987, Nairobi, KEIn IDL-129

Twenty-Five Years of the United Nations General Comment Number 12 on the Human Right to Adequate Food - Malnutrition Continues to Surge

The human right to adequate food is one of the most fundamental human rights crucial for the sustenance of the planet, and the prosperity of all people. It is firmly established in international human rights instruments and is clarified in the United Nations’ General Comment 12 (GC 12). However, deep vulnerabilities and deprivation of the right to adequate food in the form of hunger, food insecurity and malnutrition have persisted in many parts of the world. The climate-induced disasters also continues to devastate many communities, thereby depriving them of their rights including adequate food. This commentary provides a broader perspective on the 25 years of the GC 12 to stimulate further debate and actions to entrench human rights, especially the right to adequate food, at the centre of the food systems transformation and overall sustainable development agenda. This year 2024, marks 25 years of the Global Compact 12 on the human right to adequate food. While it is an important opportunity to celebrate this great achievement of engraining this right into the wider sphere of global reference at the United Nations level, the domestication in countries into actions that concretely address the problem of hunger and malnutrition has been slow in many countries. The world is now faced with the grim realities of starving populations arising from unnecessary and unjust wars, and food continues to be used as a weapon of war against international law and human imagination. Worse still, in the current environment of climate change and its adverse effects on food systems, SDG2 (Zero hunger by 2030), seems unrealistic. Finally, it is no longer a question of providing carbohydrates, as the need to address quality, safety, nutrition and cultural acceptability is ever so pressing. Going forward, there is a need to accelerate advocacy efforts, research and policy formulation that fully operationalise GC 12 in country-level food systems and nutrition interventions. Realization of the right to adequate food benchmarks in GC 12 should certainly be the penultimate of such interventions as strategic food reserves, poverty and hunger reduction programmes, humanitarian disaster preparedness, contingency funding, social protection and child care among others

Contribution of indigenous knowledge and practices in food technology to the attainment of food security in Africa

Metadata only recordThis is a concise review of indigenous knowledge and practices to ensure food security in Africa. It is important to recognize indigenous knowledge and practices because of its role within a culture and technology. It is crucial to understand the contribution of indigenous knowledge to food security, particularly because indigenous knowledge derives from each surrounding, people's tasks, roles, and their interactions with local environments. These are the skills that have been traditionally passed on from generation to generation. There is a need to acknowledge the fact that technology is the source and the tools, the skills and the knowledge, and social organizations. For this reason, and in order to achieve sustainable development, it is imperative to include indigenous communities as partners and collaborators in all food security projects, as opposed to bringing external practices and food technology

Provision Of Vitamin A Through Utilization Of Local Food Materials In Rural Parts Of Western Kenya

High prevalence and the negative consequences of the deficiencies resulting from inadequate intake of iron, iodine and vitamin A have resulted in focused global efforts to alleviate them. Vitamin A deficiency which has serious consequences can be prevented by consumption of vitamin A rich foods. This study was undertaken to determine the viability of locally available foods in providing vitamin A to the impoverished populations in rural areas of Kenya. A cross-sectional survey was carried out in Butere-Mumias District of Western Province, Kenya from December 2003 to February 2004. The study compared the potential contribution of local foods to the provision of vitamin A, to the diets of children aged 12-71 months in the two divisions of Butere and Khwisero, as based on the Helen Keller International (HKI) method. Vitamin A rich foods consumed in the two study areas are dark green leafy vegetables, kales, papaya margarine, orange/yellow fleshed sweet potatoes, eggs and ripe mangoes. Butere and Khwisero divisions where the study was conducted are adjacent to each other. Butere division had an ongoing nutrition intervention project to promote African leafy vegetables, while Khwisero division did not. Of the 16 clusters surveyed, consumption of vitamin A was insufficient in the six of the eight communities in Butere, and three of the eight communities, in Khwisero. The frequency of consumption of vitamin A-rich foods in the study area fell below the threshold values of the HKI Method. Consumption of these foods was not regular as planting was done on an ad hoc basis especially in Khwisero division in areas which were not reached by the on-going campaign in the Butere division. Vitamin A deficiency was most likely a public health problem in the two divisions. This study recommends increased activities in the area to control vitamin A deficiency, prophylactic vitamin A supplementation and efforts to increase vitamin A consumption

Provision Of Vitamin A Through Utilization Of Local Food Materials In Rural Parts Of Western Kenya

High prevalence and the negative consequences of the deficiencies resulting from inadequate intake of iron, iodine and vitamin A have resulted in focused global efforts to alleviate them. Vitamin A deficiency which has serious consequences can be prevented by consumption of vitamin A rich foods. This study was undertaken to determine the viability of locally available foods in providing vitamin A to the impoverished populations in rural areas of Kenya. A cross-sectional survey was carried out in Butere-Mumias District of Western Province, Kenya from December 2003 to February 2004. The study compared the potential contribution of local foods to the provision of vitamin A, to the diets of children aged 12-71 months in the two divisions of Butere and Khwisero, as based on the Helen Keller International (HKI) method. Vitamin A rich foods consumed in the two study areas are dark green leafy vegetables, kales, papaya margarine, orange/yellow fleshed sweet potatoes, eggs and ripe mangoes. Butere and Khwisero divisions where the study was conducted are adjacent to each other. Butere division had an ongoing nutrition intervention project to promote African leafy vegetables, while Khwisero division did not. Of the 16 clusters surveyed, consumption of vitamin A was insufficient in the six of the eight communities in Butere, and three of the eight communities, in Khwisero. The frequency of consumption of vitamin A-rich foods in the study area fell below the threshold values of the HKI Method. Consumption of these foods was not regular as planting was done on an ad hoc basis especially in Khwisero division in areas which were not reached by the on-going campaign in the Butere division. Vitamin A deficiency was most likely a public health problem in the two divisions. This study recommends increased activities in the area to control vitamin A deficiency, prophylactic vitamin A supplementation and efforts to increase vitamin A consumption

EFFECT OF MALTING ON PROTEIN DIGESTIBILITY OF SOME SORGHUM (Sorghum bicolor) VARIETIES GROWN IN KENYA

Protein digestibility of sorghum is generally low. Malting is one of the processing methods which can be applied to improve this digestibility. It is a method whose technology is well known by local communities in Kenya. The objective of this study was to investigate the effect of malting on the digestibility of some varieties of sorghum grain grown in Kenya. Protein digestibility in the grain and malt was determined using porcine pepsin. In raw unmalted sorghum, the protein digestibility ranged from 0% in the high tannin varieties of Essuti, IS 8613, Nakhadabo and Seredo to 66.4% in the low tannin IESV 91022. Cooking decreased the digestibility of all the sorghum grain whose digestibility was above 0%, mostly the low tannin varieties. When the sorghum grain was malted, the digestibility ranged from a minimum of 45.5% in Essuti to 88.7% in KM 1 in the raw sorghum. In the cooked malted sorghum, the digestibility ranged from 23.7% in Seredo to 100% in the low tannin varieties of KM1, IESV 91022 and KAT 386. There were significant differences (