Kenyan researchers have been encouraged to come up with innovations on alternative nutritious meals to help fight malnutrition and curb the growing incidences of lifestyle diseases including obesity, hypertension, diabetes and cancer among others.
Egerton University Deputy Vice Chancellor for Academics, Research and Extension Prof. Bernard Aduda noted that the malnutrition crisis had been compounded by shifting dietary patterns in Kenya’s growing urban middle class, which has seen a shift towards unhealthier, westernized dietary patterns.
“I call upon our scientists and researchers to shift focus on more alternative nutritious meals. I have heard about innovations like cricket blended cakes and porridge and food manufactured from insects and indigenous vegetables. More can be done in this area to achieve food nutrition and security,” he noted.
While making his remarks during the second annual Kenya Nutritionists and Dietetics Students Association (KENDSA) Conference, Prof. Aduda noted that it was now easier to access cheap, unhealthy, ultra-processed foods than the situation was two decades ago.
The Deputy Vice Chancellor noted that the growing prevalence of non-communicable diseases linked to unhealthy diets, strains Kenya’s already overburdened healthcare system.
He highlighted the dangers of obesity and advised young Kenyans to maintain a healthy diet.
“Avoid overindulgence in highly processed drinks and food. When we were growing up five decades ago most of us were content with feeding on maize flour mixed with sour milk and boiled maize which we would wash down with a cup of water,” stated the Don.
The two-day conference, themed “Nutrition and Technology: A Digital Revolution in Dietary Health,” that was held at the university’s Njoro main campus brought together students, researchers, and experts exploring the intersection of nutrition and modern technology.
Prof. Aduda noted that worldwide malnutrition isn’t just a matter of hunger but a complex issue known as the “triple burden of malnutrition,” where undernutrition, over nutrition, and micronutrient deficiencies coexist, affecting billions.
According to the Kenya Demographic Health Survey (2022), an estimated 23 million Kenyans are undernourished, 18 per cent of children under age 5 years are stunted, 5 per cent are wasted, and 10 per cent are underweight.
The survey also found rates of obesity that were equally alarming, with 17 percent of women and 4 percent of men affected. These figures are far above global health targets, indicating that we still have a long way to go.
In addition, micronutrient deficiencies, particularly in zinc and iron, are widespread, contributing to conditions like anaemia, which affects 42 per cent of Kenyan pregnant women.
According to the WHO, obesity occurs when there is an imbalance between the calories a person consumes and the calories a person burns. This imbalance follows the uptake of foods that are high in fat and sugars, coupled with a lack of physical activity.
Meanwhile, the Vice Chancellor indicated that with nutritional and unrivalled health benefits, African Indigenous Vegetables play a key role in food security, nutrition and income generation. Besides improving community nutrition, he added their production can support sustainable enterprises for farmers and retailers.
To improve overall health and reduce the risk of certain non-communicable illnesses like heart diseases, some types of cancer, diabetes and obesity, WHO recommends consumption of at least 400 grams of fruits and vegetables a day.
A serving of vegetables is equivalent to two cups (250ml) of uncooked, or one cup cooked green leafy vegetables while a serving of fruits is equivalent to one medium whole fruit or half a cup of chopped fruits.
However, a national survey of non-communicable diseases carried out by the Ministry of Health and WHO in 2015 showed only six per cent of Kenyans consume the recommended amounts of vegetables and fruits per day.
Reaffirming Egerton University’s commitment to academic excellence, Prof. Aduda assured the Kenya Nutritionists and Dietetics Institute (KNDI) that all nutrition courses meet the required standards.
“We provide our students with the best despite systemic challenges, which remain manageable,” he emphasized.
Experts at the forum noted that in recent years the business of rearing insects for human consumption – known as entomophagy – has begun to take off in Kenya.
Kenya Nutritionists and Dietetics Institute (KNDI) Executive Director Dr. David Okeyo noted that many insects are nutritious and a good source of protein, vitamins, minerals and healthy fats. Eating insects could help boost nutrition and reduce pollution.
The U.N.’s Food and Agriculture Organization (FAO) estimates at least two billion people worldwide eat more than 1,900 species of insects. Beetles, caterpillars, bees, wasps, ants, grasshoppers, locusts and crickets are the most popular.
Dr. Okeyo noted that innovation and technology can help to improve data collection, monitoring and evaluation of malnutrition, food waste and loss.
He also said that digital platforms can facilitate partnerships and knowledge sharing among different stakeholders.
“By implementing the strategies, we will be able to implement all those actions needed to address the complexity of food waste and loss and by addressing that, we will ensure food nutrition and security for all and contribute to the sustainable agenda for development,” he said.
Dr. Okeyo said that innovation and technology can also help to create new markets and opportunities for farmers and consumers.
He said that value addition, processing and packaging can increase the shelf life and nutrition quality of food products.
By Jane Ngugi
