Strengthening nutrition for diabetics, children and adolescents, and the elderly
- Posted on 15/03/2024 12:39
- Film
- By raymonddzakpata@sante-education.tg
Extract from the article: The Food and Agriculture Organization of the United Nations (FAO) has validated the study report on the state of food systems in Togo, as well as nutritional guidelines for diabetics, children and adolescents, and the elderly. This occurred during...
The
Food and Agriculture Organization of the United Nations (FAO) has validated the
study report on the state of food systems in Togo, as well as nutritional
guidelines for diabetics, children and adolescents, and the elderly. This
occurred during a national workshop held from March 14th to 15th, 2024, in
Lomé. The meeting brought together experts, policymakers, and stakeholders from
various sectors related to food and health.
The
Covid-19 pandemic has disrupted food supply chains, leading to temporary shortages
of basic food items and price hikes, which have affected households' ability to
access adequate nutrition. Additionally, the Russo-Ukrainian crisis has raised
concerns about the future availability of food resources globally, especially
for countries dependent on food imports. It has become imperative for the
country to rethink its food system to make it more resilient to external shocks
while ensuring it is environmentally and economically sustainable. It is within
this framework that the project "Support
for Strengthening Food Systems and Nutrition in Togo (RSAN-TOGO)" was
developed and implemented by the Food and Agriculture Organization of the
United Nations (FAO) for a duration of 23 months.
Among
the activities to be carried out is a comprehensive study of the state of food
systems and the development of nutritional guidelines tailored to each of the
following groups: diabetics, school-age children and adolescents, and the
elderly. Dr. Djiwa Oyétoundé, FAO Program Officer in Togo, emphasized the importance
of this project in the context of achieving the United Nations Sustainable
Development Goals, particularly the goal of ending hunger, ensuring food
security, and improving nutrition. "We
are in the process of validating the situation for Togo, which includes the
current status of policies, strategies in place, opportunities, constraints,
and especially the pathways to move towards more sustainable, efficient, and
resilient food systems. Alongside this work, we have felt the need to focus on
three areas of nutrition. Today, diabetes has become a global scourge, and in
Togo particularly, it is also related to the problem of nutrition. We have
observed that adolescents and children begin to eat poorly from a young age.
How do we educate children at school to eat well, the elderly to eat well, and
diabetics? This is the time to propose specific nutritional guidelines for
these three categories. These reports and nutritional guidelines are essential
tools to guide policies and interventions aimed at improving the nutrition and
health of populations in Togo," said Dr. Djiwa Oyétoundé in his
opening speech.
Promoting healthy and balanced nutrition
An
essential aspect of this workshop will also be the presentation and validation
of specific nutritional guidelines for three priority targets: diabetics,
children and adolescents, and the elderly. The increasing prevalence of
non-communicable diseases such as diabetes, cancer, and cardiovascular diseases
is a major concern for health authorities and healthcare professionals in Togo.
Diabetes, in particular, has become a major public health issue, with a
prevalence rate increasing from 2.6% in 2010 to 6% in 2021.
These
guidelines provide practical and tailored recommendations for each group to
promote healthy and balanced nutrition, thereby contributing to disease
prevention and overall well-being.
One
of the study consultants, Amouzou Kousanta, a Full Professor in Nutrition and
Food Security, shared insights on the specific challenges faced by the Togolese
population regarding nutrition, emphasizing the importance of tailored
solutions to effectively and sustainably address these challenges. "It is important to constantly revisit our
food system to make it more resilient and adaptable to evolving realities,
particularly in the face of climate change and global issues. Thus, our work
involves identifying possible improvements at the various levels of this food
system. We have formulated recommendations to ensure that our food system
aligns with our local realities. It is crucial that the food system is based on
what we can produce locally and what we can promote for local consumption,"
said Amouzou Kousanta.
The
official adoption of the study report on food systems in Togo and the
associated nutritional guidelines will thus mark an important step in efforts
to promote healthy, sustainable, and accessible nutrition for all Togolese
citizens.
Raymond DZAKPATA