Zero Hunger (SDG 2), Good Health & Well-being (SDG 3)
Nutritional composition of Pacific Islands foods
Lal Vincent* The Institute of Applied Sciences, The University of the South Pacific, Laucala Campus, Suva, Fiji My poster presentation will address nutritional composition of Pacific Islands Foods. It is noteworthy that food composition data can deliver to the UN SDGs in a number of ways. For SDG 2 Zero Hunger; End hunger, achieve food security and improved nutrition and promote sustainable agriculture. Food composition tables contain the nutrient composition data necessary to effectively address each target in this Goal. Data on the nutrient content of unique Pacific Island foods supports local agriculture, sustainable food systems, and access by all people to safe and nutritious food and adequate promotion of the nutritious and healthy foods, which help the countries to overcome their nutrition problems. My study will also shed light on SDG 3, Good Health and Well-Being. To ensure healthy lives and promote well-being for all at all ages. Data on the nutrient content of Pacific Island foods can be used to encourage healthy food consumption, preventing all forms of malnutrition (micronutrient deficiencies, stunting, wasting and overweight and obesity). Overweight and Obesity is high in almost all PICs and is a risk factor for NCDs such as diabetes and cardiovascular diseases. Diabetes and obesity prevalence for adults is the highest in the world. Globally, the ten countries with the highest prevalence of diabetes and the ten countries with the highest prevalence of obesity out of 192 countries are Pacific Islands. Micronutrient deficiencies are high in some countries while stunting is high in some other PICs. In the context of the SDGs, the relevance of understanding the nutritional value from indigenous food to Pacific Islanders in addition to imported processed or commercial agricultural produce could provide answers in terms of sustainability, resilience and management of human and environmental health. While some Pacific foods and recipes have been analysed for micro and macronutrients, others remained considered but no proper nutrient composition analysis has been undertaken. It is therefore important that some of the Pacific recipes using culturally important indigenous foods as ingredients are also considered for nutrition composition analysis. The work at USP IAS (SAGEONS) contributes to addressing UN SGDs and its implementation in the PIR. Analysis of foods from Pacific Islands is done at the Food laboratory at USP IAS (SAGEONS). The data will be presented for commonly grown and consumed foods from the region, including traditional and underutilized foods. Data on vitamins, fatty acids and other nutritional parameter will be first for some Pacific Foods
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