NUTRITION TRANSITION NTD 408 - PowerPoint Presentation

1. NUTRITION TRANSITION NTD 408MISS TAIWO O.MDEPARTMENT OF HUMAN NUTRITION AND DIETETICSCOLLEGE OF MEDICINE AND HEALTH SCIENCESAFE BABALOLA UNIVERSITY ADO-EKITI

2. TRANSITION PROCESSESDuring the last century, there has been wide-reaching changes in diet, nutritional status, disease patterns and life expectancy. These changes are thought to occur as separate THREE transition processes which are:Demographic TransitionEpidemiological TransitionNutrition Transition

3. Focus on family planning,infectious disease controlFocus on faminealleviation/preventionNutrition TransitionEpidemiologic TransitionHigh prevalence undernutritionHigh prevalence infectious diseaseHigh fertility/ mortalityReceding famineReceding pestilence, poorenvironmental conditionsReduced mortality,changing age structureNutrition-related noncommunicablediseases predominateChronic diseasespredominateReduced fertility,agingFocus on medical intervention,policy initiatives, behavioral changeFocus on healthy aging spatial redistributionSource: Popkin (2002). Pub. Health Nutr 5.Demographic Transition

4. THE NUTRITION TRANSITIONShifts in diet (western diet) and physical activity patterns and the effects on the body composition and health over the history of humansCharacteristics Of ‘Western Diet’: high fat, low fiber, high salt, high content of simple carbohydrates (i.e. sugarIt occurs in 5 stages

5. STAGES OF THE NUTRITION TRANSITIONHunter-Gatherer - Individuals live highly active lifestyles, hunting and foraging for food. Diets typically are low in fat (especially saturated fat), rich in fibrous plants and high in protein from lean wild animals. Low obesity levels .2. Famine - refers to a period of acute scarcity of food and little dietary variety. These changes are related to a shift towards settlements and the adoption of a lifestyle based on farming. At first, foods mainly consisted of crops, but later also included livestock and poultry.Receding Famine - As farming developed, there was increased consumption of fruit and vegetables and less reliance on staple foods. The consumption of fruit, vegetables, and animal protein increased, while starchy staples become less important in the diet. Physical activity levels started to decrease.

6. Nutrition-related Non-communicable Disease This period is characterized by an increased availability of inexpensive, ultra-processed, energy-dense foods high in fat, cholesterol, and refined carbohydrates. This is also referred to as a “Western” diet. It is characterized by low levels of physical activity and high prevalence of obesity and obesity-related chronic diseases, such as diabetes and heart disease. .Behavioural change - In response to increasing rates of obesity and obesity-related chronic diseases, individuals change their behavior and communities promote behavior changes to prevent these conditions. It occurs due to a desire to prolong health and delay or prevent degenerative diseases. The consumption of complex carbohydrates, fruit and vegetables increases, while the consumption of fat, processed foods, meat and dairy products are reduce. Increased level of physical activity.

7. Urbanization, economic growth, technological changes for work, leisure, & food processing, mass media growthSource: Popkin 2002 revised 2006. Pattern 1Paleolithic man/Hunter-gathersWild plants & animalswaterLabor intensivePattern 3Industrialization/Receding FamineStarchy, low variety, low fat, high fiberwaterLabor-intensive work job/homeIncreased fat, sugar, processed foodscaloric beveragesShift in technology of work and leisurePattern 4Noncommunicable DiseaseReduced fat, increased fruit, veg, CHO, fiberIncrease water, Reduce caloric beverage intakeReplace sedentarianism w/ purposeful activityPattern 5Desired societal/ Behavioral ChangeCereals dominatewaterLabor-intensive Pattern 2Settlements begin/Monoculture period/Famine emergesLow fertility,Low life expectancyLean & robust, high disease rateSlow mortality declineMCH deficiencies, weaning disease,stuntingAccelerated life expectancy, shift to increased DR-NCD,increased disability periodObesity emerges, range of other NR-NCD’sExtended health aging,reduced DR-NCDReduced body fatness,Reduced NR-NCD’sHigh fertility,high MCH mortality,low life expectancyNutritional deficiencies emerge, stature declinesSTAGES OF THE NUTRITION TRANSITION

8. At any given time, a country or region within a country may be at a different stage within this transition. While most high-income, developed countries seem to be in the final stage (stage 5) of the nutrition transition; developing countries have not been immune to this transition. Poor countries are plagued by the same risk factors (diets high in sugar, fat and alcohol, obesity, tobacco smoking and lack of physical activity) as their rich counterparts.Furthermore, rural and urban areas within the same country may be at different stages of the transition.Urban residents have access to a wider range of food products, many of which are high in fat and sugar. In addition, an increasing number of women are working, leaving less time for growing and producing food, shopping for ingredients, and preparing the often energy-intensive staples of traditional diets. Families therefore rely on processed foods, resulting in the development of obesity.

9. This is further exacerbated by the sedentary activities associated with urban jobs and the increase in the availability of televisions and computers. Sub-Saharan Africa (SSA), made up of low- and middle income countries, is undergoing a health transition causing these countries to experience a double burden of disease. The nutrition transition appears to be accelerating in SSA from the receding famine stage to the nutrition related non-communicable disease stage. As a result, an increasing number of households are experiencing the dual burden of underweight and obesity occurring simultaneously. At the same time high rates of NCDs, like diabetes, cardiovascular disease and cancer are occurring together with infectious diseases such as HIV/AIDS, tuberculosis and malaria.

10. Changed Dietary PatternDuring Nutrition TransitionIncreased intake of high fat foods ( e.g. turkey parts, broiler chicken, animal entrails, fast foods etc.)Increased intake of refined carbohydrate foods (e.g. flour, noodles, pasta, etc.)Increased intake of salt and salty foods (e.g. flavor enhancers, some processed foods)Increased intake of simple sugars (e.g. carbonated and fizzy drinks)Reduced intake of high fibre foods (e.g. cassava tuber, green leafy vegetables)

11. FACTORS DRIVING NUTRITION TRANSITIONDiet is “sweeter” & higher in animal fat, processed foodsActivity patterns at work & home are shifting towards lower energy expenditureLower food prices, modern technology and urbanizationGlobalizationGovernance