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What can diets and food systems do to prevent obesity and non-communicable diseases in Fiji?










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    Book (stand-alone)
    The role of diets and food systems in the prevention of obesity and non-communicable diseases in Fiji
    Gathering evidence and supporting multi-stakeholder engagement
    2021
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    Despite the lack of literature and inconsistencies in research aims and methods, it is evident that dietary intake has been shifting from traditional food consumption patterns to diets that are heavily reliant on imported and increasingly processed foods in Fiji. Availability of food items varies depending on location, however there is evidence of food environments with high availability of energy dense, nutrient poor foods, in both rural and urban locations. Food environments around vulnerable populations, for example schools, are of concern, with 80 percent of the outlets surveyed within 400 m school zones selling sugar-sweetened beverages. While the process of developing policies that support a healthy diet is enabled by Fiji’s whole-of-government commitment to improving food nutrition security, there are competing priorities and points of incoherence that deter this, particularly relating to economic growth. A range of specific policy measures have been introduced in Fiji by different government sectors that influence all facets of the food system. However, capacities required to develop and deliver policies are limited across government, primarily by the allocation of resources and technical expertise. This reduces the effectiveness of existing policy measures to support healthy diets, and the progression of new measures. A range of gaps and opportunities exist among the policy measures identified, and entry points lie throughout the food system and associated policy environment to improve dietary behaviour in Fiji.
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    Policy brief
    Making healthy diets a reality in Fiji
    The role of policy in supporting food systems that work for health
    2021
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    The Fijian Government’s agenda and strategic priorities – as informed by their international and national commitments – end up the shaping Fijian food systems, and the diets of Fijians. This agenda influences policy decisions and can either support or deter Fijian food systems from providing affordable and healthy diets for its population in a sustainable manner. Each food system function has an impact on food availability and accessibility and provides entry points for policy measures to support healthy diets. Since a wide range of sectors with varying agendas and strategic priorities are engaged in the food system, these brief outlines diverse policy measures that can align or conflict with each other and either support or impede Fijians from achieving affordable and healthy diets. However, for policy to be effective and achieve sustainable measurable results, the capacities of individuals, organisations and the policy enabling environment need to be strong. This brief also analyzes the major challenges and bottlenecks for effective policy design, implementation and monitoring and evaluation.
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    Brochure, flyer, fact-sheet
    Pricing policy for non-communicable disease prevention in Fiji - Brief note 2019
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    The Government of Fiji has identified action on nutrition and on diet-related Non-Communicable Diseases as a policy priority. The population of Fiji is experiencing a triple burden of malnutrition, due to the rapid dietary transition of the past 5 decades. Consumption of healthy traditional foods such as fish and seafood, staple root crops, coconuts and wild plants has decreased, while consumption of cereals and refined sugar has increased dramatically. This brief will provide information to establish an evidence base for the application of food and beverage taxes and complementary measures to encourage dietary substitution towards healthier, local food products in Fiji.

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