BFN Project - Approaches for linking biodiversity and nutrition


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The presentation offers an overview of methodologies that may be used to establish the link between agrobiodiversity, dietary diversity and nutrition

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BFN Project - Approaches for linking biodiversity and nutrition

  1. 1. ANNEX E:Approaches for linking biodiversity and nutrition Teresa Borelli Bioversity International
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  4. 4. Importance of agrobiodiversity Nutrition & Health Dietary Diversity Biodiversity 4
  5. 5. Importance of traditional foods • NUS • Wild foods • Lesser known grains • Green leafy vegetables • Tubers • Crop wild relatives • Forest fruits 5
  6. 6. Contribution of traditional foods and no. of species/varieties to dietary energyIndigenous groups Energy % No. of species/varietiesAwajun (Peru) 93 223Bhil (India) 59 95Dalit (India) 43 329Gwich’in (Canada) 33 50Igbo (Nigeria) 96 220Ingano (Colombia) 47 160Inuit (Canada) 41 79Karen (Thailand) 85* 387Maasai (Kenya) 6 35Nuxalk (Canada) 30* 67Pohnpei (FSM) 27 381 Adapted from: Indigenous Peoples’ Food Systems, FAO/CINE, 2009 6
  7. 7. Example of field work and project activities1. Survey on traditional food system • Literature survey • In-depth interviews • Informal focus group discussions2. Market and agroforestry survey • Markets surveyed • Agroforestry study interviews3. Photographic documentation4. Health study – Anthropometric data5. Dietary assessment • 24-hour recalls, food frequency questionnaires, DDS, FVS6. Survey of factors relating to nutrition/health behaviours and issues7. Food sample collection for analysis and identification Adapted from: Indigenous Peoples’ Food Systems, FAO/CINE, 2009 7
  8. 8. Documenting the food system Key informant Focus Group interviews Discussions Agroecosystem Assess local AgBD analysis and food cultures• Map of infrastructures • Document species and community • Typical foods/recipes resources • Harvesting and• Habitat where foods processing are found techniques• Market flows of goods • Gender preference• Seasonality of Ag and food allocation in products and market the home values 8
  9. 9. 1. Developing the macro-perspective –documenting the cultural food system 9
  10. 10. How to collect agrobiodiversity data Scientific name Common Local Parts Seasonality Marketed Source name name used Starchy staples1 Alocasia macrorrhiza Alocasia ohd Corm no no Wild Taro2 Artocarpus altilis (15 Breadfruit mahi Fruit, nut yes yes Cultivated var.) Fruits and nuts3 Annona muricata Soursop sei Fruit yes yes Wild4 Ficus tinctoria Native fig nin Berry yes no Wild Fish5 Acantocybium solandri Wahoo ahi - no yes Wild6 Etelis corucans Onaga lol - no yes Wild Adapted from: Indigenous Peoples’ Food Systems, FAO/CINE, 2009 10
  11. 11. Methodologies 1. Developing the macro-perspective Document local farming systemsIndicators and expected outputsIndicator/s used Expected output Use of outputSoil sampling elevation, Classified farming system Crop and livestock changeGPS coords, cropping can be tailored to thesystem, water availability agroecological environmentFarming system, settlement Summary of community Targeting productionmap indicating resources, agroecology potentials by understandingcommunity visualization of how access to resourcesproduction, consumption, and where barriers exist inmarket flows market flow 11
  12. 12. Methodologies 2. Assess household dietary patterns Document ethnofood culture and local food diversityIndicators and expected outputsIndicator/s used Expected output Use of output24 hour recalls, FVS, DDS Description of food availability and dietary assessment at household level Used to describe overall food security at theDocumenting food culture Description of utilization of household and local leveland eating patterns, taboos food resources 12
  13. 13. Methodologies3. Assessing household nutritional status Anthropometric data collection Indicators and expected outputs Indicator/s used Expected output Use of output Weight for age/ height for % of underweight or Indicates over- or age/weight and height overweight/wasting and undernutrition stunting 13
  14. 14. Nutritional/dietary indicatorsENERGY INTAKE measured by:• % of energy derived from local foods• Kcal from one serving of local food• Mean total daily energy intake 14
  15. 15. Nutritional/dietary indicatorsMICRONUTRIENT INTAKE measured by:• No. of fruits needed to reach recommended intakes• Micronutrient intake in days with traditional foods• FVS/DDS/nutritional and mean adequacy ratio• Traditional food diversity scores• Vitamin intakes using local foods• % of RDA provided by local foods• % of daily micronutrient requirement provided by local meal 15
  16. 16. Nutritional/dietary indicatorsDIETARY DIVERSITY (DD) measured by:• No. of food species, varieties/breeds and wild foods present in local diets• Dietary diversity scores (DDS)• % contribution of AgBD to dietary diversity• No. of local edible plants/dishes based on these• Traditional food variety scores (FVS)• No. of food items/meal• Micro- and macro-nutrient intakes 16
  17. 17. Thank you! 17