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DESCRIPTION
Conference on Health and Social Protection: Meeting the needs of the poor, 9-10 October 2008TRANSCRIPT
Cooking up the futureEnvironmental and dietary change in Lao
households
POVILL Conference, Vientiane
October 10, 2008
Topics
1. A nutrition lens on health-environment
2. Who influences Lao diets ?
3. What is in the cooking pot of the poor ?
4. Environmental induced dietary change
5. Questions
6. Recommendations
Linking health and environment through a nutrition lens
Agriculture
Health
Nutrition
Socio-economic
development
Environment
Education
Who influences Lao diets?
Various stakeholders with different interests
Villagers
State
Int. dev.Partners/
researchers
Private Sector
What is in the cooking pot of the poor ?
StaplesInsects
Vegetables
FruitsMeat, fish/OAA
Oil, lard
Staples
Other roots and tubers
0.9
Cassava0.7
Maize0.5>
Glutinous rice6.4
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)
Wild fish
3.6
Pond fish0.6
>OAA
1.9
Beef1.0
Wildlife0.8
Pork1.0
Poultry0.9
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
Vegetables and fruits
Fruits1.7
Green leafy vegetables
4.7
Vegetables3.9
Shoots, mushrooms
3.3
>
High diversity, many nutrient rich wild food species
Source: Data from CFSVA of the World Food Program (2006)
Oil, lard
Oil/lard2.0
Low fat intake impedes bioavailability of fat soluble vitamins
Source: Data from CFSVA of the World Food Program (2006)
Environmental change
Environmental induced dietary change
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
Question 2: “to which extent will negative dietary change increase vulnerability to
diseases ?”
Frequent Diseases
Insufficient nutrient intake
Question 3: “Can we reduce stunting ?”
41.2 %40.7 %
1993FAO 2000
MICS II2006
MICS III
28%
2020
47.3%
?NCHS Reference Population
Question 4: “Why did poverty reduction not improve nutrition as anticipated ? ”
Economic growth / NR extraction
Reduction of malnutrition
and vulnerability to
diseases
Increasedincomes?
Recommendations
• Foster links between environment, health and nutrition in the policy dialogue
• Develop robust “substitution scenarios” for loss of wild foods• Strengthen health services to support decrease in malnutrition
and vulnerability to diseases (e.g. nutrition education and micro-nutrient supplementation)
• Align investment schemes with impact on food resources• Invest economic revenues into natural resource management
for viable populations of wild food resources to arrest negative dietary change