Nutritionist Perspective of Zimbabwe Food Composition Data Dr Ester - - PDF document

Nutritionist Perspective of Zimbabwe Food Composition Data

Globa bal l Challenges Resear arch Fund workshop p on P Produc duction

• n, Manageme

ement t and Use of Food Compositio ition Data to suppor

• rt

t AFROF OFOO OODS

Univer ersi sity of Preto toria ria 5th

th- 9th th Febr

bruar uary y 2018

Dr Ester Mpandi Khosa PhD

(Monash University, Australia)

Registered Nutritionist

(AHPC Zimbabwe; Nutrition Society Australia) Breakthrough Consultants P/L

36 Shaneragh Road Flat 2 Mandara Harare ZIMBABWE Tel: +263 4 442 616 Mobile: +263 776 744 895 Email: emkhosa60@outlook.com

Some material in this presentation was initially made for: Australia/OCEANIAFOODS2009 February 9 - 20, 2009.

Organization Information

• General information
• What are the aims of your
• rganization/department?
• How are you funded?
• What food composition

data have you produced or published?

Current work

What food composition work are you doing?Breakthrough Consultants Training Flyer.docx What foods and nutrients are you producing data for? Are you analyzing foods? Are you using data from other sources or calculating data? How is the data published?

Future plans and Challenges

• Future Plans
• Challenges

– Analytical – Sampling – Communication – data sharing.

Outcomes

Specific areas to be covered in this workshop:

• Bringing Zimbabwe on-board

7

Justification for Zimbabwe Food Composition Data

• Current data (1989) very limited

and out of date

• For specific Need Groups – e.g.

HIV/AIDS, NCDs

• Food Insecurity – imported foods

and Food Aid

• Food Manufacturers – nutritional

labelling now mandatory

• National Surveillance and surveys
• Public Health Education and

Awareness

8

Current Challenges

• Political and economic crisis – most national

activities at a stand-still

• Food insecurity – eat what you get, not what

you want

• Whose role – R&D Centres? Universities?

MHCC? Individuals? NGOs?

• Shortage of skilled personnel – many

Zimbabweans in the Diaspora

• Limited funding (now at stand-still)
• Deterioration of facilities – plans to set-up

Analytical Lab at SIRDC suspended

• Misconceptions on role of nutritionist – who

is a nutritionist?

• No knowledge of how to use Food

Composition Data

9

Application of Zimbabwe Food Composition Data

Proportion of Major Foods in Daily Food Intake in a Zimbabwe Diet Adapted from: FAO/GIEWS – SADC/FSTAU (2000). Zimbabwe: Share of food consumption.

Zimbabwe Food Consumption Daily Food Intake

67% 2% 2% 1% 11% 11% 3% 3%

Cereals Pulses Roots & Tubers Vegetables & Fruits Sugars Oils Meat & Poultry Milk, Eggs & Others

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Zimbabwe Typical 7-Day Food Intake

Day Breakfast Daytime Meal / Lunch / Snack Supper 1 maize porridge with sugar and peanut butter green boiled or fire roasted maize mealie cobs “sadza” with boiled pumpkin leaves or sun- dried vegetables in peanut butter sauce, cooked sweet potatoes

• r pumpkins

2 tea with sugar and milk, 2 slices bread with margarine fruit cordial with biscuits, fruit “sadza” with beef and green vegetables mixture 3 tea with sugar and milk and buttered bread, boiled egg cordial drink and buns rice with fried cabbage and meat

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4 maize porridge with sugar and peanut butter , cooked sweet potatoes fermented beverage “mahewu”, indigenous fruits from street venders “sadza” with boiled indigenous vegetables or mushrooms in peanut butter sauce, cooked pumpkin and maize meal pudding 5 tea with sugar and milk, buttered bread, fried or boiled eggs carbonated mineral drink (Fanta or Coke) with buns “sadza” with fried cabbage, tomato and onion 6 fermented maize porridge with sugar, peanut butter “sadza” with fermented milk, wild fruits, fresh maize mealie cobs rice and beef stew and legumes, fruit and cooked pumpkin 7 tea with sugar and milk, sweet potatoes “sadza” with

• ffal meat, or

“Kapenta” fish’, dried salted ground nuts rice with cooked pig trotters or cow hooves,, roasted green mealie cobs

12

Acknowledgement

Current Sponsors:

• As below

In Australia:

• Associate Professor Jayashree

Arcot

• Professor Heather Greenfield

In Zimbabwe:

• AHPCZ
• Min. of Health and Child Care

13

References

Chitsiku, I.C. (1989). Nutritive value of foods of Zimbabwe. Zambezia 16 (i), 67 –97. English, R. & Lewis, J.(1991) Nutritional value of Australian

• foods. Canberra: AGPS.

FAO Nutrition Country Profiles – Zimbabwe. Food and Agriculture Organization of the United Nations.

http://www.fao.org/countryprofiles/index/en/?iso3=ZWE

FAOSTAT Nutrition Data. Zimbabwe.

http://www.fao.org/faostat/en/#country/181

2015 Nutrition country profile: Zimbabwe. INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE (IFPRI) HTTP://WWW.IFPRI.ORG/PUBLICATION/2015-

NUTRITION-COUNTRY-PROFILE-ZIMBABWE

Gelfand, M. (1971). Diet and Tradition in an African Culture.

• Edinburgh. Livingstone.

SAFOODS South African Food Data System (2015)

http://safoods-apps.mrc.ac.za/foodcomposition/