Arsi University

Nutrition Sensitive Agriculture

(NSA)

Presented by Fetene Nega

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March ,2020 1
 Chapter 1: Basics of Human Nutrition
 It is the science of foods and the nutrients and
other substances they contain, and of their
actions within the body.
…Action including ingestion, digestion, absorption,
transport, metabolism, and excretion.
 It is concerned primarily with the part played by
nutrients in body growth, development and
maintenance
 It is a complex, versatile scientific field indicating
how substances in foods provide essential
nourishment for the maintenance of life.

 Its foundation depends on several other sciences,

including
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biology, biochemistry,
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and others 2
 To understand, study/research, and practice nutrition, a
holistic integrated approach from molecular to communal
level is needed.
 Optimal, balanced nutrition is a major determinant of
health.
 It can be used to promote health ,to prevent ill-health and
to treat disease.

 The hundreds of millions of food and nutrition-insecure

people globally, the coexistence of under-nutrition &
over nutrition, and inappropriate nutritional behaviors
are challenges that face the nutritionist of today.
 Therefore, this chapter can be used as a tool to bridge
theory and practice of nutrition and to stimulate
discussions to link agriculture
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 What is Health?
 Health From Google dictionary: "The state of being free
from illness or injury.??????????

Health according to WHO, 1946

 Health is the general condition of a person in all

aspects.

Health is a state of complete physical, mental and social well-

being and not merely the absence of disease or infirmity.

According to the WHO the main determinants of health

include the social and economic environment, the physical
environment and the person's individual characteristics and
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behaviors.
 Cont..
EXAMPLE
Generally, the context in which an individual lives is of
great importance on his life quality and health status.
 The social and economic environment are key factors in
determining the health status of individuals given the fact
that higher education levels are linked with a higher
standard of life as well as a higher income.
 Generally, people who finish higher education are more
likely to get a better job and therefore are less prone to
stress by comparing to individuals with low education
levels.
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 1.2. Definitions of basic terms
 Foods-are any substance, consisting essentially protein,
carbohydrate, and fat used in the body of an organism to sustain
growth, repair, and vital process and to furnish energy;..
…..also together with supplementary substance like as
minerals, vitamins , condiments etc
 Meal -is an eating occasion that takes place at a certain time or
the food eaten on that occasion.
 Diet: the foods and beverages a person eats and drinks.
 Deficient – the amount of nutrient below which almost all health
people can be expected, over time, to experience deficiency
symptoms
 Energy-the capacity to do work. The energy in food is chemical
energy.
– The body can convert this
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chemical energy to mechanical,
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 Nutritional requirement refers to the different nutrients
required by the body for energy, growth , repair and
protection from disease.
 Differs according to age, gender, physical activity, height,
health status etc. of the individual.
 Nutritional status of an individual person results from
nutrient intake, nutrient requirements, and the body’s
ability to digest, use and absorb the nutrients that are
ingested
 Nutrition Assessment is a comprehensive analysis of a
person's nutrition status that uses health and diet
histories, socioeconomic, anthropometric
measurements, physical examinations and laboratory
tests.
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 Nutrition specific interventions are programs that
address the immediate cause of under nutrition
E.g. adequate food & nutrient intake, feeding etc

 Nutrition sensitive interventions are programs that

address the underlying cause of under nutrition
E.g. food security, access to health services and a safe and hygienic
environment etc

 Nutrition sensitive agriculture is a food-based approach

to agricultural development that puts nutritionally rich
foods, dietary diversity, and food fortification at the heart
of overcoming malnutrition & micronutrient deficiencies

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 Nutrition interventions
Nutrition-specific
Prevention and management
of acute malnutrition
Prevention and treatment of
micronutrient deficiencies
IYCF
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Nutrition-sensitive
Addressing household food
insecurity (such as General Food
distribution, cash or voucher
programs)
Ensuring access to safe water and
promotion of appropriate
sanitation and hygiene practices
Ensuring adequate access to
health services
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 1.3. Nutrient and their functions
Nutrients are chemical substances obtained from food
and used in the body to provide energy, support growth,
maintenance, and repair of the body's tissues.
 Nutrients may also reduce the risks of some diseases.
 Based on the amount of nutrient our body needs for
metabolism, there are 2 types
A. Macronutrients are required in a large amount and
they provide the bulk energy an organism's metabolic
system needs to function.
• Are carbohydrates, proteins and fats.
B. Micronutrients are required in a small amount and
provide the necessary co-factors for metabolism ,normal
growth and maintain health of human body.
• Are vitamins and minerals.
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 Based on function & source they are 6 types
1.Carbohydrates – are what our body burns most often for
fuel, much like firewood.
 used in the body to provide energy (50-60%) of total calories
 Sources-cereal, legumes, fruits and vegetables
2.Proteins-are the building blocks of the body tissue, and can
also serve as a fuel source.
 build the walls of our body (hair, skin, muscles, etc), just like
bricks build our home. 10-15% of total calories
 Sources-Meat, egg, poultry, fish and legumes
3.Fats - are also burned for energy & they give more fuel &
are easy for our bodies to store for later use.20-30% calories
 help the body absorb vitamins.
 have twice as many calories as proteins & carbohydrates.
 Source- Fish, butter, beef, egg, pork, milk, avocado, nuts and
soybeans
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4.Vitamins-are essential for normal growth & health.
 Vital amines, vital to life
 Vitamins are organic essential nutrients required
in tiny amounts to perform specific functions that
promote growth, reproduction, or maintenance
of health and life
They are like watchdogs which protect us from thieves
while vitamins in our body protect us from diseases.
They are required in small quantities in the diet
Source -Most vegetables and fruits

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 Vitamins differ from CHO, fat and Proteins
1. Structure – vitamin are individual units. They
are not linked together as molecules of
glucose or amines
2. Function – do not yield usable energy when
broken down
3. Food contents – the amount requires is in
micrograms or milligrams
4. Precursors – provitamins that can be
converted to active vitamin
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Based on solubility, there are two types
i. Fat-soluble vitamins
– Digested and absorbed with the help of fats that
are in the diet.
– Can be stored in the body for long periods.
– Includes vitamin A, D, E & K

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 Table 1.1. fat soluble vitamins

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 ii. Water-soluble vitamins
 They are water soluble and not stored in the body for
long, then, should be eaten every day.
 Are vitamin B and C
 Vitamin B helps to maintain healthy skin and a well-
functioning nervous system.
 Also help to convert carbohydrates into energy.
 Vitamin C/ascorbic acid is needed for building the
connective tissue that holds body cells together.
 It is essential for healthy teeth, gums & blood vessels.
 It also helps the body to absorb iron.
 Vitamin C deficiency will result in scurvy.
 Citrus fruits are good sources of vitamin C.
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5. Minerals – are nutrients such as Fe, Ca, I, Zn and Mg that
are important for normal body growth and health.
 Animal and plant food sources provide most of the essential minerals.

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6.Water is needed for most body functions, including
maintenance of health & integrity of every cell in the
body.
 Based on the organic and inorganic nutrients
 Organic: in chemistry, substances or molecules
containing carbon-carbon bonds or carbon-hydrogen
bonds that are characteristic of living organisms.
- Eg carbohydrates, lipids (fats), proteins, and vitamins.

 Inorganic: not containing carbon or pertaining to living

organisms.
-Eg. minerals and water.

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 1.4. Food groups and their sources

 Food groups(FGs); is a collection of foods that contain a

similar mix of nutrients.
 Most people, particularly those with a low income,
consume only one or two types of mostly staple foods.
 Since the different FGs provide different nutritional and
health benefits, consumption of diversified foods is
important for health, proper growth and development of
children and adolescents.
 The basis for the classification is mainly on the
nutritional needs of population group.

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 There are 6 food group classification which is adopted
from FAO food group classification for Ethiopia.
i. Staples: are basic sources of energy.
 Include cereal grains such as sorghum, millet, maize,
barley, oats, wheat, teff, rice and starchy roots (inset,
cassava, sweet potato and potato).

ii. Legumes and nuts: includes beans (like faba, haricot and
kidney beans), lentils, peas, chickpeas, ground nuts and
soya beans.
Apart from soybean and groundnut, which is also rich
in oils and fats, they provide mainly protein and are
important for growth, repair and body building.
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iii. Animal source foods: such as meat, poultry, eggs, milk
and milk products and fish.
Provide protein, fats, vitamins and minerals.
Help the child to grow, have strong bones and be
health.
iv. Vegetables include green leafy and yellow and orange
vegetables such as cabbage, kale, green pepper, pumpkin,
onion, tomato, carrot, spinach, cauliflower, lettuce, celery,
cucumber, eggplant, broccoli, mushroom etc.
Provide mostly vitamins, minerals and water.
Also contain natural indigestible fibers that are
necessary for proper digestion and healthy bowl
movement.
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v. Fruits include citrus fruits (oranges, lemons and
mandarins), bananas, papaya, mango, avocado,
pineapple, apple, guava, watermelon, grapes, peach,
sweet melon etc
Provide mostly carbohydrates, vitamins, minerals
and water.
vi. Fats include fats from plant and animal origin.
Fats and oils from plants are oilseeds (soybean,
linseed,..).
Provide an additional energy, essential fatty acids
and fat-soluble vitamins.

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Fig 1.1. Six food classifications ( from FAO)

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 1.5. Food and Nutrition Security
 Food security is the condition when all people, at all
times, have physical and economic access to sufficient,
safe and nutritional foods …
….to meet their dietary needs and food preferences for
an active and healthy life.
 Nutrition Security is the condition when all people have
ongoing access to the basic elements of good nutrition,
i.e., a balanced diet, safe environment, clean water, and
adequate health care , and….
….the knowledge needed to care for and ensure a
healthy and active life.

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 Food and Nutrition security exists when all people at
all times have physical, social and economic access to
food, which is consumed in sufficient quantity and
quality to meet their dietary needs and food preferences,
and…..

….. is supported by an environment of adequate

sanitation, health services and care, allowing for a
healthy and active life.

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How the World Understood FOOD SECURITY ?

DIMENSIONS OF FOOD SECURITY

For food security objectives to be realized, all four

dimensions must be fulfilled simultaneously.

 For example, even if people have money

(access), if there’s no food available in the
market (availability), people are at risk of
food insecurity.
 Furthermore, food security is also about
quality, and that your body must be healthy
to enable the nutrients to be absorbed
(utilization).
 These 3 dimensions should be stable over
time and not be affected negatively by
natural, social, economic or political factors.
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DURATION OF FOOD INSECURITY

DURATION
Inadequate food consumption may vary
from a short-term experience to a life long
condition.

Analysts defined two general types of food insecurity:

Chronic food insecurity Transitory food insecurity

Chronic food insecurity is taken Transitory food insecurity is

as long-term or persistent. short-term and temporary.

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 DURATION OF FOOD INSECURITY

Cchronic and transitory food insecurity have different causes:

Chronic food insecurity Transitory food insecurity

Is often the result of extended

periods of poverty, lack of Is relatively unpredictable
assets and inadequate access and can emerge suddenly.
to productive or financial
resources.
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