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Food Systems and Nutrition 2021 - Coggle Diagram
Food Systems
and Nutrition
2021
Chapter 1: The magnitude and cost of malnutrition
What is malnutrition?
Malnutrition refers to the deficiencies, excesses or imbalances in a person’s intake
of energy and/or nutrients.
What are the causes of malnutrition?
Why is it important to tackle all forms of
malnutrition?
Death and illness
Irreversible and lifelong impact
Malnutrition impairs brain development.
Addressing malnutrition in all its forms
Chapter 2: Legislative actions to enhance nutrition
and improve food systems
Challenges to implementing legislation
Legislation may not always be implemented in practice due to reasons such as lack of budget, poor enforcement and lack of understanding of the law by the beneficiaries, among others
Types of legislation for nutrition
Constitution
The recognition of the right to food (and nutrition) in the constitution, either explicitly or implicitly, is the strongest form of legal protection, as constitutions are considered to be the supreme law of a country.
Framework laws
Sectoral laws
Entry points for parliamentarians to act in food
systems
the food supply chain
Inputs for food production – natural and manufactured resources
Production that supports family farming
Food Processing
Retail, wholesale and food services
Disposal, loss and waste
Food environment
Consumer behaviour
Parliamentarians should be fully aware of, but not be deterred by, the complex causes leading to all forms of malnutrition. Legislative priorities should begin with the “lowhanging fruits” in the food systems, as determined by the level of need, the scale and scope of problems, and cost-effectiveness.
Binding
Binding international treaties impose legal obligations on ratifying States insofar as such States (Provincias) must guarantee the effective enforcement of the agreement at the national level
Introduction
The purpose and structure of this handbook
How do food systems affect nutrition?
The handbook was prepared by Lidan Du on behalf of the Food and Agriculture Organization of the United Nations (FAO), under the supervision of Anna Lartey and with support from Diana Carter of the Food and Nutrition Division within the Economic and Social Development stream at FAO
Food security
Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meetstheir dietary needs and food preferences for an active and healthy life.
food availability
economic and physical access to food
food utilization and stability over time.
