FOOD CONSUMPTION

BY
KATO KIJERA
22ND NOV 2016
 Introduction
• The world currently produces enough food for
its citizens (FAO, 2011).
• However, food demand is only met in the
aggregate, as there are profound disparities in
access to food across geographic regions and
across the spectrum of incomes at both the
household and country levels
 Introduction
• For food consumption to be sustainable it has
to be safe and healthy in amount and quality;
and it has to be realized through means that
are economically, socially, culturally and
environmentally sustainable – minimizing
waste and pollution and not jeopardizing the
needs of others
 Definition
• Food consumption is any nourishing
substance that is eaten, drunk, or otherwise
taken into the body to sustain life, provide
energy, promote growth,
 Patterns of food consumption
• Food consumption patterns were defined as
repeated arrangements observed in food
consumption by a population group.
• They are embedded in types and quantities of
foods and their combinations into different
dishes or meals.
 Patterns of food consumption
• Food consumption patterns depend on several
factors such as personal preference, habit,
availability, economy, convenience, social
relations, ethnic heritage, religion, tradition,
culture and nutritional requirements
 Food consumption pattern
• Until recently, consumption patterns were strongly
influenced by the local availability of commodities,
resulting in large regional and inter-generational
differences.
• During the 20th century modern transportation and
food conservation techniques resulted in more
varied consumption patterns
 Food consumption pattern
• Dietary patterns are defined as the quantities,
proportions, variety or combinations of
different foods and beverages in diets, and
the frequency with which they are habitually
consumed
Global Food consumption pattern
• In 2008, people in developed countries
consumed 39% of grain (for food, feed and
biofuels), and 41% of animal protein, although
they represent only 18% of the global
population
• This overconsumption in developed countries
has direct and indirect impacts on the food
security of people in developing countries
Global Food consumption pattern
• In developed countries, the proportion of
income spent on food has steadily declined,
now constituting an average of only 10% of
household budgets in both the US and UK.
• However, in developing countries food
remains a significant expenditure for
households – about 70% in Tanzania and 45%
in Pakistan for example
Global Food consumption pattern
• Thus, as overconsumption in developed
countries (and increasingly in more affluent
constituencies in developing countries) drives
up global (and national) food prices,
consumption in developing countries is
increasingly adversely affected
 Food consumption pattern in
Gambia
From food security and nutrition survey:
• The survey indicated that most households ate a
balanced diet during the week before the survey
• Households eat on average three meals per day
• Cereals are eaten three times a day, vegetable and
animal proteins as well as fruits and horticulture
products are consumed on a daily basis by the large
majority of the households
• Only fresh milk is consumed occasionally
 Food consumption pattern in
Gambia
• The class of households with the least
diversified diet class consume 2- 8 meals per
day.
• They consume cereals three times a day,
animal or vegetable proteins at least once a
day, and occasionally vegetables and fruits (2-
3 times a week).
 factors influencing food consumption
Economic
• Income is an important means of widening the range of
consumption options, especially as economies around
the world become increasingly monetized.
• Income gives people the ability to buy diverse,
nutritious foods instead of eating only their own crops
• When incomes rise steadily consumption rises for
most of the population.
• But for the same reason, when incomes decline,
consumption also falls sharply, with devastating
consequences for human well being.
 factors influencing food consumption
Social
• Demographics: The demographic characteristics have an
important bearing on the level of income, consumption
expenditure and saving of the society.
• Rate of growth of population,
• Educational level of the head of the household and other
members,
• The age of the members of the household,
• The size of the family
• Gender, class or ethnicity limit people's freedom to
consume the goods and services they want.
 factors influencing food consumption
Social
• The household- decision-making and upbringing
• Time use
– Opportunities to consume can be severely limited by
lack of time. Women, spend many hours a day meeting
the household's needs and have no time left for
education, better health care or community activities.
• Information:
– Information is the key to raising awareness of the range
of consumption options available and enabling the
consumer to decide which choices are best.
 factors influencing food consumption
Physical
• Globalization:
– is integrating not just trade, investment and financial
markets; it is also integrating consumer markets around
the world and opening opportunities.
• Technological Advancement:
– Another important factor that has changed the rural
consumption pattern in recent years is the technological
advancement in agriculture which has in turn raised the
income of the rural population.
 Food habit
• Dietary habits are the habitual decisions an
individual or culture makes when choosing
what foods to eat.
• The word diet often implies the use of specific
intake of nutrition for health or weight-
management reasons (with the two often
being related
 Healthy food habits
• The crucial part of healthy eating is a
balanced diet.
A balanced diet - or a good diet - means
consuming from all the different food groups
in the right quantities.
A balanced diet is made up of the five food
groups.
1. Carbohydrates. This group contains starchy foods such as
pasta, rice, oats, potatoes, noodles, yam, green bananas,
sweet potato, millet, couscous, breads, breakfasts cereals,
barley and rye. ...
2. Protein. ...
3. Milk and dairy products. ...
4.Fruit and vegetables. ...
5. Fats and sugars.
 WHO also recommends that we:
• achieve energy balance and a healthy weight
• limit energy intake from total fats and shift fat
consumption away from saturated fats to
unsaturated fats and towards the elimination of
trans-fatty acids
• increase consumption of fruits and vegetables, and
legumes, whole grains and nuts
• limit the intake of free sugars
• limit salt (sodium) consumption from all sources
and ensure that salt is iodized
 WHO also recommends that we
• Consume enough vital amino acids to provide
"cellular replenishment and transport
proteins".
• These can be found in animal sourced proteins
and some selected plant sourced proteins.
• A combination of other plants, with the may
also provide essential amino acids.
 WHO also recommends that we
• Consume essential quantities of vitamins and
certain minerals.
• Should avoid directly poisonous and
carcinogenic substances.
• Avoid consuming foods that are contaminated
with human pathogens, such as E coli and
tapeworm eggs.
 Bad food habits
• An unhealthy diet is one of the major risk
factors for a range of chronic diseases, including
cardiovascular diseases, cancer, diabetes and
other conditions linked to obesity. They include
• Increase sodium intake
• Saturated fats
• Plenty sugar consumption
• Alcohol
 Bad food habits
• Eating in front of the TV screen
• Skipping breakfasts
• Low frequency of meals
• Drinking sugar-sweetened beverages
• Eating out
• Eating without hunger
 (ASSIGNMENT) TERM PAPER

Instructions
• Define the condition
• Highlight five presenting complains
• Dietary management of the condition
• What health education would you the patient
and the family
 (ASSIGNMENT) TERM PAPER

Dietary management of specific conditions

– peptic ulcer – Mama Ceesay
– Hepatitis - - Fatoumatta B.K Sonko
– Hypertension - Ousman Jallow
– cardiovascular disorders - James .s. Nggada
– Obesity Isatou Sagnia
– renal and urinary disorders Fasakin Dunsin Toculore
– diabetes mellitus Abou Mass
– Arthritis Yafatou Jeng
 (ASSIGNMENT) TERM PAPER

Dietary management of specific conditions

– peptic ulcer – Abdoulie camara
– Hepatitis - - Maimuna Jaiteh
– Hypertension - Adama Sonko
– cardiovascular disorders - Ebofa .B. Damilola
– Obesity Isatou Sanneh
– renal and urinary disorders Waka Sagne
– diabetes mellitus Satang Suno
– Arthritis Loto Olamide
 (ASSIGNMENT) TERM PAPER

Dietary management of specific conditions

– Peptic ulcer – Saikou Jatta
– Hepatitis - - Momodou.L. Kijera
– Hypertension - Yusupha Jabang
– Cardiovascular disorders - Fatoumatta Jabbie
– Obesity Aja Kuntumi Jobe

Submission date 6th December 2016

GOOD LUCK