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Book (stand-alone)Module 4: Diversity. Junior Farmer Field and Life School: Facilitator’s Guide. 2011
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No results found.In JFFLS field activities will gradually become more complex with a bigger variety of crops and activities undertaken. After learning about basic agricultural practices, combinations of various practices will be introduced. For example you may end up with a number of different crops growing in the same field, all at different stages, some that you are just planning while others you are harvesting. This is an example of diversity, which is important for various reasons. For example combining diff erent types of plants help in giving different nutrients to the soil so that it can continue being fertile and healthy. But how do we best combine different crops without creating conflict? For this good planning is needed. Moreover people need a diversified diet, based on nutritious and balanced meals; they also need to have different ingredients in order to be healthy. In this module participants will also learn about gender roles and the different roles of girls and boys in society and how th ese compliment each other. It is the diversity of people with different characteristics and skills that create an interesting society. Failing to understand personal differences and diversity can be a cause conflicts, gender stereotypes and violence within the home and community. On the other hand by understanding and appreciating diversity, we can contribute to a better life. In this module the concept of diversity will be explored from different angles. The module contains sample exercises for each of the learning activities, plus a number of sample energizers and cultural activities that can be used to keep the participants engaged and reinforce their learning. The provided activities should serve as samples to be modifies and applied as appropriate. The important thing is that all main building blocks of a typical JFFLS session are included in each learning session. -
Brochure, flyer, fact-sheetEvaluation of FAO’s contributions to Sustainable Development Goal 2
Nutrition education
2021Also available in:
No results found.Unhealthy diets remain one of the main contributors to the global burden of malnutrition and disease. According to the World Health Organization Global Nutrition Report 2018, poor feeding of infants and young children remains a key cause of infant malnutrition. Thus, actions to improve diet, including holistic nutrition education, are key to achieving SDG 2 target 2.2 on ending all forms of malnutrition. FAO has been working for many years to support countries in promoting healthy diets through school, community and professional nutrition education. Its nutrition education approach uses diverse strategies to foster lifelong healthy eating habits and promote environments that support good nutrition and healthful food choices. This study focuses on those initiatives with the potential to be upscaled and to make a significant contribution to the achievement of SDG 2 targets. It assesses achievements linked to SDG 2, ties to the key principles of the 2030 Agenda, lessons learned and the factors behind successes and challenges to implementation, replication and upscaling. The study found human and financial resources to be among the main constraints on FAO’s nutrition work. While nutrition education is crosscutting and often included in projects, it receives few resources and has low visibility. Most interventions are small-scale pilots that depend on rare regular budget allocations. The study recommends that nutrition education be included as part of other measures to promote healthy food environments and that it be integrated into the curriculums of agricultural and rural development training institutions to bolster human capacity to promote nutrition-sensitive agriculture and food systems and healthy diets. -
Book (stand-alone)The Family Nutrition Guide 2004The Family Guide is a practical guide that aims to improve the feeding and nutrition of families in developing countries. It is primarily written for health workers, nutritionists, agricultural extensionists or other development workers who design nutrition education materials and activities and work with people at community level. It should also be useful to mothers or other caregivers who want to know more about family feeding, as well as anyone training health staff and other community-level workers. The guide is divided into 11 topics that cover basic nutrition, family food security, meal planning, food hygiene and the special feeding needs of children, women and men, and of old, sick and malnourished people. Each topic provides a summary of up-to-date technical nutrition facts that can be used to prepare various nutrition education activities and materials: face-to-face education sessions with families and other community-level groups; nutrition education print material or mater ial for other media (such as radio talks); or training material for staff in different sectors who deal with family nutrition. The nutrition facts of each topic are complemented by communication suggestions for people working directly with families and community groups. These suggestions describe the steps needed to prepare an education session, encourage participation and make the session more fun.
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