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Eating well for good health

Lessons on nutrition and healthy diets














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    Book (stand-alone)
    Module 4: Diversity. Junior Farmer Field and Life School: Facilitator’s Guide. 2011
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    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.
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    Brochure, flyer, fact-sheet
    Evaluation of FAO’s contributions to Sustainable Development Goal 2
    Nutrition education
    2021
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    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.
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    Book (stand-alone)
    Living well with HIV/AIDS
    A manual on nutritional care and support for people living with HIV/AIDS
    2002
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    Meeting immediate food, nutrition and other basic needs is essential if HIV/AIDS-affected households are to live with dignity and security. Providing nutritional care and support for people living with HIV/AIDS is an important part of caring at all stages of the disease. This manual provides home care agents and local service providers with practical recommendations for a healthy and well balanced diet for people living with HIV/AIDS.

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