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    [Towards a subregional food and nutrition strategy. How to begin?] Hacia una estrategia subregional en alimentacion y nutricion por donde empezar?

    Uribe Mosquera T

    In: Lineamientos de una estrategia Andina de alimentacion y nutricion [by] Junta del Acuerdo de Cartegena. Grupo de Politica Technologica. Proyectos Andinos de Desarollo Technologico en el Area de los Alimentos. Lima, Peru, Junta del Acuerdo de Cartagena, Grupo de Politica Technologica, Proyectos Andinos de Desarollo Technologico en el Area de los Alimentos, 1983. 111-42.

    This work suggests objectives, rationale, methods, and organizational structure for an Andean regional food and nutrition strategy. Although a food and nutrition policy is a desired goal in the region, the complexities of the problem and the fact that definitive solutions require a broad development strategy hamper development of a food and nutrition strategy. The food strategy initially should address aspects of food supply, food demand and utilization through provision of basic services, and food information and technology. The food supply strategy should involve 4 types of foods and 3 types of nutrients causing specific deficiencies. The food types should include 1) foods competitively produced in the region but not widely utilized by the Andean population, such as rice from Colombia or fish and seafoods from Peru and Ecuador 2) required foods not yet produced competitively in the region but capable of production within 5 years, such as meat from Bolivia or oils from Venezuela, Ecuador, Peru, and Colombia 3) foods competitively produced whose availability should be assured more widely in seasonal and geographic terms, such as sugar cane, bananas, potatoes, and yucca. 4) foods not currently produced competitively in the region and not likely to be produced within 5 years but which are important to the local diet and are in chronically short supply, such as maize, wheat, flours, oils, and fats. The deficiency-causing nutrients would be iodine, vitamin A, and ferrous sulphate or other iron derivatives. Basic services to be added or improved should include primary health care programs and environmental sanitation programs. Information and technology components of the food and nutrition strategy would initially involve the investigation and transferrance of technology for each step affecting food supply and demand for goods and services included in the overall strategy, as well as attempts to develop a basic data base concerning the interventions adopted. The organizational structure for the food and nutrition strategy should be flexible, with a lower level including a technical work group and an upper level composed of representatives of various sectors and organizations which would coordinate policy design and implementation.
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