biodiversity, nutrition and sustainable diets...mediterranean diet could play a beneficial role in...
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Biodiversity, Nutrition and Sustainable Diets
Barbara Burlingame, PhD
FAO
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Trends in world hunger
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CFSRoma, 14th October 2010
Stunting in developing countries
1990 2000 2010
010
2030
4050
Stun
ting
(%)
40.3
48.6
23.7
39.337.7
18.1
38.2
27.6
13.5
1990 2000 2010
050
100
150
200
Num
ber o
f stu
nted
(mill
ions
)
45
190
13
51
138
10
60
100
7
AFRICA ASIA LATIN AMERICASource: Department of Nutrition, World Health Organization
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CFSRoma, 14th October 2010
Overweight in developing countries
1990 2000 2010
02
46
810
Ove
rwei
ght (
%)
4
3.2
6.8
5.7
3.7
6.8
8.5
4.9
6.9
1990 2000 2010
05
1015
20N
umbe
r of o
verw
eigh
t (m
illio
ns)
4
13
4
7
14
4
13
18
4
AFRICA ASIA LATIN AMERICASource: Department of Nutrition, World Health Organization
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Mapping Vitamin A deficiency
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Biodiversity: three levels
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Food Biodiversity
Resource Nutrient
Wheat, cultivated and wild
Triticumfour species106 varieties
Protein, amino acids, B-vitamins, vitamin E, fatty acids
Apricots Prunus armeniaca,more than 140
varieties
ß-carotene, lutein, lycopene, anthocyanins, vitamin C
Grapes Vitis viniferaThousands of varieties
Vitamin C, organic acids, anthocyanins, resveratrol, many phytochemicals
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Sweet potato varieties: α - and β-carotene, mg/100g fresh wt
Variety %Moisture β-carotene α-carotene Orange Flesh
Excel 77.8 (0.8) 12.8 (0.1) < 0.1
Kona B # 77.8 (0.6) 6.7 (0.2) 1.5 (0.2)
Regal 77.2 (2.1) 13.1 (0.7) < 0.1
UH 71-5 # 70.3 (1.1) 8.0 (0.1) < 0.1
Yellow/White Flesh
Hoolehua Red # 70.4 (2.7) 0.2 (0.1) < 0.1
Satsuma # 68.3 (0.2) 0.6 (0.1) < 0.1 n=6, values in parentheses are standard errors. # Varieties are recommended by the University of Hawaii Extension
Service for good yield and disease resistance. Source: A. S. Huang, L. Tanudjaja, D. Lum. Journal of Food
Composition and Analysis, Vol. 12, No. 2, Jun 1999, pp. 147-151.
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Developing and Using Local Food Posters: Food Composition Data and Health Messagess
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Extent of genetic uniformity in rice
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Cultivar Differences in Nutrient Content
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Challenges
BIODIVERSITY BIODIVERSITY
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26th FAO REGIONAL CONFERENCE FOR EUROPE
Innsbruck, Austria, 26-27 June 2008
• Promotion of Traditional Regional Agricultural and Food Products: A Further Step
Towards Sustainable Rural Development
The Conference• Many delegations highlighted the Mediterranean Diet as rich in
biodiversity and nutritionally healthy. The promotion of the Mediterranean Diet could play a beneficial role in the sustainable development of agriculture in the Mediterranean region.
• remarked that the goal of increased global food production, including bio fuel, should be balanced against the need to protect biodiversity, ecosystems, traditional foods and traditional agricultural practices.
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•Note that the degradation of ecosystems and the loss of food biodiversity is contributing greatly to the increases in poverty and malnutrition in Africa;• Recognize that returning to local crops and traditional food systems is a prerequisite for conservation and sustainable use of biodiversity for food and nutrition;• Acknowledge that local foods are the basis for African sustainable diets.
The Door of No Return
House of the Slaves
Gorée Island
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Technical WorkshopBiodiversity and Sustainable Diets
31 May & 1 June 2010
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Biodiversity and nutrition• Dietary energy supply
can be satisfied without diversity
• Micronutrient supply cannot be satisfied without diversity
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