Kenyan diets: Quality, affordability, and preferences
Dysfunctions in food systems in developing countries prevent many people from consuming a healthy diet (FAO et al. 2021), and Kenya is no exception. Globally, poor-quality diets are the leading cause of all forms of malnutrition (Afshin et al. 2019; Willet et al. 2019). In Kenya in 2020, an estimate...
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| Format: | Book Chapter |
| Language: | Inglés |
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International Food Policy Research Institute
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/137510 |
| _version_ | 1855520668091678720 |
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| author | Ecker, Olivier Comstock, Andrew R. Pauw, Karl |
| author_browse | Comstock, Andrew R. Ecker, Olivier Pauw, Karl |
| author_facet | Ecker, Olivier Comstock, Andrew R. Pauw, Karl |
| author_sort | Ecker, Olivier |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Dysfunctions in food systems in developing countries prevent many people from consuming a healthy diet (FAO et al. 2021), and Kenya is no exception. Globally, poor-quality diets are the leading cause of all forms of malnutrition (Afshin et al. 2019; Willet et al. 2019). In Kenya in 2020, an estimated 19 percent of children under five years of age were stunted (UNICEF, WHO, and World Bank 2021); in 2014, 33 percent of women aged 15–49 years were overweight or obese (KNBS et al. 2015), while recent regional trends in adults’ body mass index suggest a rapid increase in the prevalence of overweight and obesity (Abarca-Gomez et al. 2017). The number of deaths resulting from noncommunicable diseases (NCDs), such as coronary disease, type 2 diabetes, and cancer, is projected to surpass malaria and tuberculosis by 2030 (Mkuu et al. 2021). Malnutrition and NCDs can have lifelong health consequences and high social and economic costs for individuals and societies alike, including from impaired human capital formation, reduced labor productivity, and high healthcare costs (Popkin et al. 2006; Shekar, Heaver, and Lee 2006; Victora et al. 2008; Black et al. 2013).
This file also includes an introduction to Part Two. |
| format | Book Chapter |
| id | CGSpace137510 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | International Food Policy Research Institute |
| publisherStr | International Food Policy Research Institute |
| record_format | dspace |
| spelling | CGSpace1375102025-11-06T03:57:20Z Kenyan diets: Quality, affordability, and preferences Ecker, Olivier Comstock, Andrew R. Pauw, Karl food systems diets malnutrition non-communicable diseases health Dysfunctions in food systems in developing countries prevent many people from consuming a healthy diet (FAO et al. 2021), and Kenya is no exception. Globally, poor-quality diets are the leading cause of all forms of malnutrition (Afshin et al. 2019; Willet et al. 2019). In Kenya in 2020, an estimated 19 percent of children under five years of age were stunted (UNICEF, WHO, and World Bank 2021); in 2014, 33 percent of women aged 15–49 years were overweight or obese (KNBS et al. 2015), while recent regional trends in adults’ body mass index suggest a rapid increase in the prevalence of overweight and obesity (Abarca-Gomez et al. 2017). The number of deaths resulting from noncommunicable diseases (NCDs), such as coronary disease, type 2 diabetes, and cancer, is projected to surpass malaria and tuberculosis by 2030 (Mkuu et al. 2021). Malnutrition and NCDs can have lifelong health consequences and high social and economic costs for individuals and societies alike, including from impaired human capital formation, reduced labor productivity, and high healthcare costs (Popkin et al. 2006; Shekar, Heaver, and Lee 2006; Victora et al. 2008; Black et al. 2013). This file also includes an introduction to Part Two. 2023-01-20 2024-01-10T16:33:26Z 2024-01-10T16:33:26Z Book Chapter https://hdl.handle.net/10568/137510 en https://doi.org/10.2499/9780896294561 Open Access application/pdf International Food Policy Research Institute Ecker, Olivier; Comstock, Andrew R.; and Pauw, Karl. 2023. Kenyan diets: Quality, affordability, and preferences. In Food Systems Transformation in Kenya: Lessons from the Past and Policy Options for the Future, eds. Clemens Breisinger, Michael Keenan, Juneweenex Mbuthia, and Jemimah Njuki. Part 2: Toward healthier food systems, Chapter 4, Pp. 81-104. https://doi.org/10.2499/9780896294561_04. |
| spellingShingle | food systems diets malnutrition non-communicable diseases health Ecker, Olivier Comstock, Andrew R. Pauw, Karl Kenyan diets: Quality, affordability, and preferences |
| title | Kenyan diets: Quality, affordability, and preferences |
| title_full | Kenyan diets: Quality, affordability, and preferences |
| title_fullStr | Kenyan diets: Quality, affordability, and preferences |
| title_full_unstemmed | Kenyan diets: Quality, affordability, and preferences |
| title_short | Kenyan diets: Quality, affordability, and preferences |
| title_sort | kenyan diets quality affordability and preferences |
| topic | food systems diets malnutrition non-communicable diseases health |
| url | https://hdl.handle.net/10568/137510 |
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