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Food environments are usually defined as the settings with all the different types of
food made available and accessible to people as they go ab
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out their daily lives.
That is, the range of food in supermarkets, small retail outlets, wet markets, street
food stalls, coffee shops, tea houses, school canteens, restaurants, and all the other
venues where people buy and eat food. These environments differ enormously depending on the context. They can be extensive and diverse, with a seemingly endless array of options and price ranges, or they can be sparse, with very few options on offer. Because they determine what food consumers can access at a given moment in time, at what price, and with what degree of convenience, food environments both constrain and prompt the consumer’s choice.Food environments are influenced by the food systems which supply them, and vice versa. Food systems encompass the entire range of activities, people and institutions involved in the production, processing,
marketing, consumption and disposal of food (FAO, 2013). They include but are not limited to food supply chains. Making food systems nutrition-sensitive can contribute to addressing all forms of malnutrition, as food systems determine whether the food needed for good nutrition are available, affordable, acceptable and of adequate
quantity and quality. How closely food systems and food environments are interrelated and interdependent, and the degree to which external factors affect nutrition outcomes, varies from setting to setting.Many of today’s food systems
and food environments are challenged in supporting consumer choices that are
consistent with healthy diets and good nutrition. Consumers are not making choices based on nutrition and health, and poor diet is now the number one risk factor for death and disability worldwide (GBD, 2015). Food systems that do not enable healthy diets are increasingly recognized as an underlying cause of malnutrition (GLOPAN, 2016), and malnutrition, irrespective of form, has a huge cost. Economic costs associated with undernutrition are estimated at $1-2 trillion per year, about 2-3% of global GDP (FAO, 2013); the global economic cost of obesity and associated diet-related non-communicable diseases is estimated at $2 trillion per year, about 2.8% of global GDP (McKinsey, 2014). Influencing food environments for promoting healthy diets is an emerging strategy to address today’s nutrition challenges.
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English Analysis on World and 9 other countries about Food and Nutrition, Drought
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and Other; published on 13 Oct 2021 by ECHO, FAO and 3 other organizations
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Early Identification and Early Intervention Services for Young Children with Developmental Delays and Disabilities in Namibia Republic of Namibia Namibia
Regional Consultations Report
School Nutrition Education Material for Teachers, Parents, and School-Aged Children is a set of nutrition education materials developed by the Worl
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d Food Programme with the Ministry of Education, Culture, Research, and Technology and UNICEF
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The materials focus on promoting balanced nutrition by encouraging the consumption of a variety of fruits and vegetables ("eating a rainbow") to obtain essential vitamins
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and minerals. They aim to educate children, parents, and educators on healthy eating practices, reducing sugar, salt, and fat intake, and understanding the nutritional benefits of diverse food groups for better health.
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The documents promote balanced nutrition and healthy eating habits, emphasizing the need to limit daily consumption of sugar, salt, and fat while e
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ducating about the essential roles of food for energy, growth, and regulation. They are designed as educational resources for children, parents, and educators to encourage better health through interactive and practical tools.
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The COVID-19 pandemic has put significant pressure on health systems all around the world. The drastic measures established to contain its spread are creating serious impediments to economic activity (including agrifood systems) and, consequently, t
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o livelihoods and food security and nutrition.
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School Nutrition Education Material for Teachers, Parents, and School-Aged Children is a set of nutrition education materials developed by the Worl
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d Food Programme with the Ministry of Education, Culture, Research, and Technology and UNICEF
more
Explore the latest data on nutrition at global, regional and country level, with interactive charts that let you see what progress your country has made towards the global
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nutrition targets.
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School Nutrition Education Material for Teachers, Parents, and School-Aged Children is a set of nutrition education materials developed by the Worl
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d Food Programme with the Ministry of Education, Culture, Research, and Technology and UNICEF
more
. Interim Guidelines. This interim guideline lays out some basic principles of optimal nutritional care for adults and paediatric patients during treatment and convalescence in Ebola treatment units
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, community care centres or to other centres where Ebola patients are receiving care and support. It highlights the key clinical problems in patients affected by Ebola virus disease (EVD) that may interfere with their nutritional status and overall clinical support in the context of the current Ebola crisis, and summarizes their nutritional needs. It does not provide specific advice on fluid management in cases of vomiting, diarrhoea and dehydration or parenteral nutrition
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The World Food Programme (WFP), in collaboration with Indonesia's Ministry of Education, Culture, Research, and Technology, and UNICEF, has develop
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ed a comprehensive set of nutrition education materials aimed at teachers, parents, and school-aged children. These resources are designed to address the triple burden of malnutrition in Indonesia, which includes undernutrition, overnutrition, and micronutrient deficiencies.
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This new Policy aims at ensuring that evidence-based, highimpact nutrition interventions are developed and implemented at scale. The Policy will be implemented in line with the overarching National
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Development Strategy, which considers nutrition as one of the priority area under the social development thematic area.
The Policy is aligned with the Scaling Up Nutrition movement, global declarations and commitments, which Malawi is signatory such as the Sustainable Development Goals and the World Health Assembly targets. The Government of Malawi is indebted to all the people and institutions that were involved in reviewing the Policy. Special appreciation goes to the World Bank, Canadian International Development Agency, United States Agency for International Development – through the Food and Nutrition Technical Assistance III Project, and the United Nations organisations for their financial and technical support.
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Nepal: Growth Monitoring Card
recommended
English Analysis on World and 19 other countries about Agriculture, Food and Nutrition
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and Drought; published on 13 Jan 2021 by FAO
more
Humanitarian crises exacerbate nutritional risks and often lead to an increase in acute malnutrition. Emergencies include both manmade (conflict) and natural disasters (floods, drought, cyclones, ty
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phoons, earthquakes, volcanic eruptions, etc.). Complex emergencies are combinations of both manmade and natural disasters, often of a protracted nature. Millions of people are affected by humanitarian crises every year. The increasing frequency and scale of emergencies requires nutrition to be addressed in all phases of a response.
Crisis situations, whether acute or protracted, impact on a range of factors that can increase the risk of undernutrition, morbidity, and mortality. They may involve: the large-scale destruction of property and infrastructure; the erosion of livelihood strategies and purchasing power; a breakdown of and reduced access to essential services, including health services, water supply, and sanitation; and the displacement of large numbers of people. Emergencies can also disrupt social systems and the quality of care/feeding practices. Household access to food may be negatively affected and people may find themselves in overcrowded settlements with their families divided. As a result, at the individual level, there is often an increased risk of deteriorating health and nutritional status, resulting in a greater likelihood of death.
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In October 2022, President Biden signed the Global Malnutrition Prevention and Treatment Act (GMPTA) into law, which directs USAID to prevent and treat malnutrition globally. The GMPTA further codif
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ies USAID’s leadership on nutrition, with a focus on evidence-based interventions across health systems and food systems, in both development and humanitarian settings.
Realizing the potential of good nutrition to save lives and ensure a brighter future for generations to come is central to U.S. Government priorities. For over 60 years, USAID has been a leader in the fight to end global malnutrition. Nutrition affects every aspect of human development: from the ability to fight disease, to children’s performance in school, to a nation’s health and economic advancement. There is overwhelming evidence of the power of good nutrition but, due to challenges in accessing safe, nutritious foods and health and sanitation services, many people in low- and middle-income countries remain undernourished.
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