engleski

The role of traditional and regional food in the prevention of malnutrition

One of the continuous challenges of nutrition for decades known as "double burden of nutrition" outlines the fact of the simultaneous obesity epidemic in developed industrialized countries on one side and at the same time hunger in undeveloped countries. This distorted food distribution puts upon us the challenges of fighting hunger and chronic noncommunicable diseases caused by unbalanced nutrition at the same time. The last decade has introduced third challenge, the challenge of malnutrition. Malnutrition develops because of unbalanced diet in which nutrient is underrepresented or overrepresented in respect to total dietary intake and other nutrients. Micronutrient deficiencies extend to more than two billions of people round the Globe and it encompasses persons of various nourishment status with the highest prevalence among children and women. Almost 60 % of child deaths are in some way contributed by improper nutrition.One of the possible solutions for all dietary challenges, especially the challenge of malnutrition, is encompassed by the concept of sustainable diet. Sustainable diet reaches to solve the problems of food waste and environment pollution caused by food production and distribution chain. At the same time, it promotes consumption of traditional, seasonal, locally produced foods. The aim of the presentation is to give overview of traditional foods consumed in the region and estimations of their contribution to total dietary intake.

malnutrition ; obesity ; traditional foods ; dietary intake

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