Despite their access to biodiversity resources, tribal communities in India have compromised nutritional status and dismal quality of life due to factors such as geographic isolation, financial insecurity, poor literacy, sub-optimal living conditions and poor health and social services.
According to the National Family Health Survey (2015-2016), the prevalence of chronic energy deficiency (CED) and anemia among women aged 15-49 is higher in the tribal population compared to the general population.
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For generations, the traditional food systems of Indigenous Peoples have sustained human health and natural environments. However, these biodiverse resources may not have received sufficient attention during the planning and implementation of the state’s land use, economic development, and biodiversity conservation.
Contribution of indigenous foods to address malnutrition in Indian tribal communities
Therefore, the diversification of the diet [a strategy involving the incorporation of diverse food groups in a diet to improve micronutrient intake]together with a special focus on home food production and consumption of indigenous (AI) foods, it could improve health and nutritional well-being and may also offer social, economic and environmental benefits for tribal communities.
This new study captured seasonal dietary intake made in 11 villages in Khunti district, Jharkhand. Household surveys supplemented by 2-day and 24-hour dietary reminders and anthropometric assessments of 1 randomly selected woman per household were conducted.
The study found that while tribal communities had traditional ecological knowledge about a variety of indigenous foods, consumption of these foods among women and children in all communities was inadequate and nutrient intake was poor.
Vitamin A and lack of iron were observed among women from the communities of Sauria Paharia and Santhal. Among the Munda women, there was poor intake of all nutrients except protein and vitamin Cwhile the Ho community had an inadequate intake of all nutrients except for vitamin A, vitamin C, thiamineand niacin.
A high prevalence of wasting, stunting and underweight was observed in young children in all tribes. Malnutrition in these communities can be addressed by implementing strategies such as agricultural extension programs that promote indigenous crop varieties and nutrition education sessions to increase dietary diversity using indigenous foods.
Qualitative discussions revealed that climate variability had a significant impact on agroforestry systems, with reduced crop productivity, diversity, and food availability from forests and water bodies, resulting in reduced consumption. of native foods.
The easy availability of cheap ultra-processed foods in local markets was seen as creating a change in dietary patterns, and the promotion of hybrid seeds by local agricultural organizations led to reduced production of landraces.
Integrated approaches to improve nutritional outcomes
He COVID-19 pandemic further jeopardized global food security, with increased threats to the most vulnerable, including smallholder farmers and rural indigenous populations. The pandemic significantly affected food security, farming practices, and the availability and accessibility of indigenous foods.
However, the study also identified potential resilience factors in the face of the impact of the COVID-19 pandemic on indigenous food systems, such as accessibility to agricultural inputs such as indigenous seeds, availability of family labor due to return migration and access to diverse food sources.
It is recommended that in addition to increasing the demand for locally produced food, it is important to promote the creation of community seed banks to distribute native seeds, educate indigenous communities on sustainable agriculture methods to preserve local and drought-resistant varieties, and support communities in the establishment of family gardens.
Nutrition education sessions that reinforce traditional ecological knowledge and raise awareness of the nutritional importance of indigenous foods should also be encouraged. These actions are essential to promote resilient, nutritious and sustainable food systems.
Source: Medium
