Ids Conference1 0830

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Conference on Health and Social Protection: Meeting the needs of the poor, 9-10 October 2008

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  • Ids Conference1 0830

    1. 1. Cooking up the future Environmental and dietary change in Lao households POVILL Conference, Vientiane October 10, 2008
    2. 2. Topics <ul><li>A nutrition lens on health-environment </li></ul><ul><li>Who influences Lao diets ? </li></ul><ul><li>What is in the cooking pot of the poor ? </li></ul><ul><li>Environmental induced dietary change </li></ul><ul><li>Questions </li></ul><ul><li>Recommendations </li></ul>
    3. 3. Linking health and environment through a nutrition lens Agriculture Health Nutrition Socio- economic develop ment Environ ment Education
    4. 4. Who influences Lao diets? <ul><li>Various stakeholders with different interests </li></ul>Villagers State Int. dev. Partners/ researchers Private Sector
    5. 5. What is in the cooking pot of the poor ? Staples Insects Vegetables Fruits Meat, fish/OAA Oil, lard
    6. 6. Staples Other roots and tubers 0.9 Cassava 0.7 Maize 0.5 > Glutinous rice 6.4 Non- glutinous rice 1.3 > Staple consumption is sufficient. Calories alone are not sufficient for adequate nutrient intake. Source: Data from CFSVA of the World Food Program (2006)
    7. 7. Wild fish 3.6 Pond fish 0.6 > OAA 1.9 Beef 1.0 Wildlife 0.8 Pork 1.0 Poultry 0.9   Wild fish, OAA and wildlife are as, if not more, important than domestic meat and pond fish  > Source: Data from CFSVA of the World Food Program (2006) Wild and domestic meat, fish/OAA
    8. 8. Vegetables and fruits Fruits 1.7 Green leafy vegetables 4.7 Vegetables 3.9 Shoots, mushrooms 3.3 > High diversity, many nutrient rich wild food species Source: Data from CFSVA of the World Food Program (2006)
    9. 9. Oil, lard Oil/lard 2.0 Low fat intake impedes bioavailability of fat soluble vitamins Source: Data from CFSVA of the World Food Program (2006)
    10. 10. Environmental change
    11. 11. Environmental induced dietary change
    12. 12. Question 1: “can we substitute ?” “ million chicken scenario” Zoonoic diseases and human health Associated production cost Time economy of poor households Gender dimension Nutritional values 208,503 tons fish/OAA
    13. 13. Question 2 : “to which extent will n egative dietary change increase vulnerability to diseases ?” Frequent Diseases Insufficient nutrient intake
    14. 14. Question 3: “ Can we reduce stunting ?” 41.2 % 40.7 % 1993 FAO 2000 MICS II 2006 MICS III 28% 2020 47.3% ? NCHS Reference Population
    15. 15. Question 4: “Why did poverty reduction not improve nutrition as anticipated ? ” <ul><li>? </li></ul>Economic growth / NR extraction Reduction of malnutrition and vulnerability to diseases Increased incomes
    16. 16. Recommendations <ul><li>Foster links between environment, health and nutrition in the policy dialogue </li></ul><ul><li>Develop robust “substitution scenarios” for loss of wild foods </li></ul><ul><li>Strengthen health services to support decrease in malnutrition and vulnerability to diseases (e.g. nutrition education and micro-nutrient supplementation) </li></ul><ul><li>Align investment schemes with impact on food resources </li></ul><ul><li>Invest economic revenues into natural resource management for viable populations of wild food resources to arrest negative dietary change </li></ul>

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