Reshaping Food Systems to improve Nutrition and Health in the Eastern Mediterranean Region , livre ebook

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This detailed and comprehensive study examines nutrition and health in the World Health Organization (WHO) Eastern Mediterranean Region, presenting the six game-changing food systems actions proposed by the WHO and the progress of their implementation in the region.

The WHO Eastern Mediterranean Region is a particularly complex place to study: an area of economic contrasts with changing dietary patterns and stark differences between high levels of malnutrition and a prevalence of overweight and obesity. As a result, actions to improve the nutritional situation of the population are urgently sought. The strategies explored in this book offer a unique opportunity to change food systems all over the world, addressing aspects including sustainable food production, the impact of marketing and labelling on behaviour, and the effect of global events such as climate change, war and the COVID-19 pandemic.

Reshaping Food Systems is an essential read at a time when malnutrition in all its forms, including undernourishment, micronutrient deficiencies and overweight and obesity, pose a serious threat to global health, and is of particular interest for policymakers working in nutrition and public health.

Sujets

Cuisine

Cuisine du monde

Santé et bien-être

Diététique

Social Science

Sociologie, société et politique

Food

Agriculture

Informations

Publié par	Open Book Publishers
Date de parution	09 janvier 2023
Nombre de lectures	0
EAN13	9781800648661
Langue	English
Poids de l'ouvrage	12 Mo

Informations légales : prix de location à la page 0,0400€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

RESHAPING FOOD SYSTEMs

Reshaping Food Systems to Improve Nutrition and Health in the Eastern Mediterranean Region
Ayoub Al-Jawaldeh and Alexa L. Meyer

https://www.openbookpublishers.com
© 2023 Ayoub Al-Jawaldeh and Alexa L. Meyer

This work is licensed under an Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). This license allows you to share, copy, distribute and transmit the text; to adapt the text for non-commercial purposes of the text providing attribution is made to the authors (but not in any way that suggests that they endorse you or your use of the work). Attribution should include the following information:
Ayoub Al-Jawaldeh and Alexa L. Meyer, Reshaping Food Systems to Improve Nutrition and Health in the Eastern Mediterranean Region . Cambridge, UK: Open Book Publishers, 2023, https://doi.org/10.11647/OBP.0322
The images in this publication have been created by the authors and they are released under the same licence as the rest of the book, except for Figure 1. Copyright and permissions for the reuse of this image is provided in the caption and in the list of illustrations. Every effort has been made to identify and contact copyright holders and any omission or error will be corrected if notification is made to the publisher.
Further details about the CC BY-NC license are available at http://creativecommons.org/licenses/by-nc/4.0/
All external links were active at the time of publication unless otherwise stated and have been archived via the Internet Archive Wayback Machine at https://archive.org/web
Digital material and resources associated with this volume are available at https://doi.org/10.11647/OBP.0322#resources
ISBN Paperback: 978-1-80064-863-0
ISBN Hardback: 978-1-80064-864-7
ISBN Digital (PDF): 978-1-80064-865-4
ISBN Digital ebook (EPUB): 978-1-80064-866-1
ISBN Digital ebook (AZW3): 978-1-80064-867-8
ISBN XML: 978-1-80064-868-5
ISBN HTML: 978-1-80064-869-2
DOI: 10.11647/OBP.0322
Cover image: Markus Spiske, Farmers’ Market (2020), https://unsplash.com/photos/Lq--OvaORRQ ). Cover design: Jeevanjot Kaur Nagpal

This book is dedicated to my brother Professor Fuad Al- Jawaldeh who passed away on 27 August 2022
Ayoub Al Jawaldeh
This book is dedicated to my father Dr Hans-Friedrich Meyer for his support in loving memory
Alexa Meyer

Contents
About the Authors ix
Introduction xv
Part 1: Food Systems: Concept, Definitions, and Approaches xxi
1.1. The Food Systems Approach: Definitions and Concept 1
1.2 Challenges to Current Food Systems 7
1.3 Food Waste and Losses and Water Use 13
1.4 Sustainable Food Systems for Healthy Diets of the Future 23
Part 2: The Nutritional and Health Situation in the Countries of the WHO Eastern Mediterranean Region 29
2.1 Undernourishment in the WHO Eastern Mediterranean Region 31
2.2 The Increasing Problem of Overweight and Obesity 43
2.3 Micronutrient Deficiencies 53
2.4 Young Children and Infant Feeding Practices: Rate of Exclusive Breastfeeding, Early Breastfeeding Initiation and Complementary Feeding 63
2.5 Dietary Intake and Consumption Patterns of Adults and Adolescents 71
Part 3: Food System Actions as ‘Game Changers’ with a Special Focus on Regional Aspects and Effects 79
Goals and Objectives: Improving Food Environments and Empowering Consumers in their Food Demands to Make Diets Healthier and More Sustainable 81
3.1 Fiscal Policies for Healthy and Sustainable Diets 83
3.2 Regulation of Marketing of Foods and Non-Alcoholic Beverages as well as Breastmilk Substitutes through Traditional and Digital Media 95
3.3 Food Labelling with Focus on Front-of-Pack Labelling 125
3.4 Reformulating Food Products 143
3.5 Public Food Procurement and Service Policies to Support Healthy Sustainable Diets 177
3.6 Food Fortification, Including Biofortification 205
4. Conclusion and Outlook 243
References 247
Index 283

About the Authors
Ayoub Al-Jawaldeh is an international expert in nutrition and the author of more than 150 publications and books on nutrition, food systems and non-communicable diseases (NCDs). He has worked with the World Health Organization as a Regional Adviser in Nutrition in the Eastern Mediterranean Region since 2009, and prior to that he was a leading member of the United Nations World Food Programme for 20 years, focusing on countries including Egypt, Iran, Afghanistan, Sudan, Malawi, and Iraq. In his work he manages multiple international executive functions, including nutrition policies and strategies, research and capacity-building programmes that address the double burden of malnutrition, including maternal and child nutrition, diet-related risk factors for non-communicable diseases, and nutrition for emergencies in the Eastern Mediterranean Region.
Alexa L. Meyer graduated with a PhD in nutritional sciences and worked as a scientific assistant at the University of Vienna, Austria, contributing to the European Nutrition and Health Report 2009, the Austrian Nutrition Report 2012, and the Palestinian Micronutrient Survey 2013 in cooperation with the Ministry of Health of the State of Palestine. She is also the author or co-author of several scientific papers, book chapters, and books on nutritional immunology, food composition as well as public health nutrition. Currently, she works at the Geriatric Care Hospital “Haus der Barmherzigkeit” in Vienna.

List of Tables
Table 1
Estimated amount of food waste in the countries of the WHO Eastern Mediterranean Region at the household, food service and retail level.
16
Table 2
Prevalence of low birth weight (<2.5 kg) by country and year.
32
Table 3
Prevalence of wasting, stunting and underweight in children under 5 years by country.
34
Table 4
Prevalence of underweight in school children and adolescents by country and sex (in %).
14
Table 5
Prevalence of underweight (BMI<18.5 kg/m 2 ) in adults (≥18 years) in 2016 (in %, age-standardized estimate).
38
Table 6
Prevalence of overweight and obesity in adults (≥18 years) by country and year.
44
Table 7
Prevalence of overweight in children under the age of 5 years by country.
46
Table 8
Prevalence of overweight and obesity in school-age children (5–9 years) sex and country (in %).
48
Table 9
Prevalence of overweight and obesity in adolescents (10–19 years), sex and country (in %).
49
Table 10
Haemoglobin concentrations in the blood at sea level to define and classify anaemia (g/dl).
54
Table 11
Prevalence of anaemia in different population groups in the countries of the WHO Eastern Mediterranean Region.
55
Table 12
Median urinary iodine excretion and deduced iodine status by country of the WHO Eastern Mediterranean Region.
58
Table 13
Percentage of children exclusively breastfed during their first 5 to 6 months of life by country and year in the WHO Eastern Mediterranean Region.
64
Table 14
Types of taxes on unhealthy foods.
89
Table 15
Taxation of foods and beverages containing added sugars in countries of the WHO Eastern Mediterranean Region.
92
Table 16
Recommendations on the marketing of foods and non-alcoholic beverages to children.
97
Table 17
Nutrient profile model for the WHO Eastern Mediterranean Region.
102
Table 18
Steps in setting up a national Code monitoring system.
115
Table 19
Status of implementation of the International Code on the marketing of breastmilk substitutes and products covered in countries of the WHO Eastern Mediterranean Region.
118
Table 20
Implementation of selected provisions of the International Code on marketing of breastmilk substitutes and products covered in countries of the WHO Eastern Mediterranean Region.
120
Table 21
Classification of front-of-pack labelling systems.
129
Table 22
Major strengths and weaknesses of common front-of-pack nutrition labelling systems.
132
Table 23
Salt intake in adults, children, and adolescents in the countri