Role of dietary diversity and
behavior change communications
in aflatoxin control,
Dr. Joyceline Kaganda and Onesmo Mella,
Tanzania Food and Nutrition Centre,
Tanzania Food and Nutrition Centre
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TFNC is mandated to work on reducing exposure
to aflatoxins through promotion of food safety,
utilization of products and nutrition education and
training.
To provide guidance on promotion, protection and
support to exclusive breastfeeding for the first six
months followed by timely, nutritionally adequate
and safe complemented breastfeeding for
two years or more.
However, little research has been done to
generate information and create awareness about
aflatoxins
TFNC focus on eight priority Areas
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Infant and young child feeding
Vitamin and mineral deficiencies
Maternal and child malnutrition
Nutrition and HIV and AIDS
Children, women and households in difficult
circumstances
Diet-related non-communicable diseases
Household food security
Nutrition surveillance, surveys and information
management
TFNC is mandated as the Tanzanian government’s agency leading the technical
coordination and implementation of the National Nutrition Strategy (NNS), of w
“nutrition advocacy and communication” is one of eight priority strategies.
Infant and Young Child Feeding
Breastfeeding Status Under 6 Months
Why talk of aflatoxin?
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Aflotoxin is produced by fungal action during
production, harvest, storage, and food
processing
Aflatoxins are produced as secondary metabolites
when the temperatures are between 24 and 35°C,
The fungi responsible are everywhere and can
affect many dietary staples including; rice, corn,
cassava, nuts which are basis of complementary
foods
Food insufficiency and lack of diversity
substantially contribute to the susceptibility of
individuals and communities to aflatoxins
Key interventions that fall under
dietary improvement include
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Growing crop varieties that are genetically more
resistant to the growth of the fungus and the
production of aflatoxins can be another useful
control strategy
Proper drying of crops before storage so as to
reduce the amount of moisture can prevent the
development of aflatoxins.
Advise women of reproductive age and other
caregivers on how to improve dietary intake for
themselves and their young children,
Promote food preparation and processing
technologies that increase bioavailability and
absorption of vitamins and minerals.
Food preparation and processing
technologies to reduce aflatoxins
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Rapid and proper drying, sorting cleaning,
smoking, post harvest insect control, disposing
of visibly moldy or damaged kernels before
storage
physically (sorting, physical segregation, flotation
etc.),
Simple food preparation methods such as
sorting, washing, crushing, and dehulling may
reduce aflatoxin levels
These technologies should be improved to
reduce women workload
What has been done in BCC
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TFNC has developed key information, education and
communication (IEC) materials on a wide variety of
nutrition and health topics for both the general population
and as job aides for service providers.
has also developed nutrition education radio programs eg
“Chakula na Lishe” on Radio Tanzania, aired weekly.
TFNC also produced in-house a limited number of nutrition
information films for television and private viewing.
Use of mobile telephone to send messages on nutrition and
health information
Nevertheless, TFNC has been using malting and
fermentation technologies as means of reducing Mycotoxin
in cereal based complementary foods eg LISHE
SBCC and Aflatoxins
Global Political Economy,
Climate Change
ADVOCACY
Wider Society
SOCIAL
MOBILIZATION
IEC
BCC
Community (church, mosques,
schools, LGAs, CBOs, etc.)
Social Support Networks
SOCIAL
(Family, Friends, Peers,
Neighbors, Colleagues) MARKETING
Individual
NUTRITION
EDUCATION
SBCC strategy
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TFNC is in the process of formulating SSBCC
technical working group (TOR)
SBCC programming involves five main phases
 Understanding the social and behavioral
dimensions of the situation
 Focusing and designing a communication strategy
to remove barriers and to motivate pro-nutrition
behaviors
 Creating interventions and materials for change
 Implementing and monitoring the change process
Conclusion
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43% of burden of disease is/may be
modulated by aflatoxin (WHO)
Contamination is not easily prevented without
significant investment in production, drying,
storage and preparation facilities.
These investments currently add significantly to
the cost of delivering “safe” food to the people
of the Tanzania and especially infants and young
children
To achieve these ………………..
SBCC and Aflatoxins
Global Political Economy,
Climate Change
ADVOCACY
Wider Society
SOCIAL
MOBILIZATION
IEC
BCC
Community (church, mosques,
schools, LGAs, CBOs, etc.)
Social Support Networks
SOCIAL
(Family, Friends, Peers,
Neighbors, Colleagues) MARKETING
Individual
NUTRITION
EDUCATION
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Tanzania Food and Nutrition Centre