Healthy Diets

Despite an impressive food self-sufficiency Ratio (>120%), the country still faces a triple burden of malnutrition; under nutrition-overnutrition-micronutrient deficiency, hidden hunger coupled with diet-related Non-Communicable Diseases (NCDs). Overweight and obesity problems among women of child-bearing age have been reported in some studies to be in a range of 30-40% for the respective cohort. Stunting rates for under-five children stand at 32%. Dietary transitions and habits towards increased consumption of sugary beverages, starchy, fatty, and ultra-processed foods have contributed to the over-nutrition problem and associated NCDs.  Diets of many rural and urban families are generally lacking diversity, and nutritious diets remain unaffordable for the majority of households in rural and urban areas. Most of the agriculture interventions for increased food production are rarely nutrition-sensitive. Such interventions have been on promoting production rather than improvement of equitable access to nutritious and safe food. Bio-fortified nutrient-dense crop varieties and micro-livestock are not adequately promoted. The feeds and forage resources fed to animals and farmed fishes are of poor quality as the livestock food products produced for human consumption. In this regard, undertaking strategic actions that ensure access to safe and nutritious food is central to the transformation of Tanzanian food systems by 2030.

The URT will work across Sector Lead Ministries to ensure that healthy diets and safe foods are accessible to all, especially for women and children and vulnerable groups, to address all forms of malnutrition. Achieving this objective requires multi-sectoral actions including ensuring food and nutrition security;  nutrients dense foods in school feeding programs;  expansion of access to health and nutrition services; consumer awareness and education on diets diversification; territorial markets infrastructure; healthy food environments and food safety; clean drinking water; sanitation and good hygiene practices through awareness-raising and enhancement of food safety and traceability systems; and the provision of social assistance.

URT COMMITMENT:

1. Healthy diets are to be made more available and accessible through improved agricultural productivity and diversification; strengthening local production and supply chains; raising of small animals and aquaculture at community levels; commercialization of nutrient dense-bio fortified crops; promoting local production and consumption; promoting homegrown school feeding programs; infrastructure improvement in territorial markets, storage, and agro-processing industries; food fortification; involvement of private sector support in school feeding programs; social assistance to vulnerable individual and households; strong linkage between producers and consumers.
2. Expansion of 1,000 days of health counseling and services for mothers and children.