Although fruits and vegetables are the bedrock of a healthy diet, their consumption among Ugandans is alarmingly low. The World Health Organisation recommends a daily consumption of fruits and vegetables of atleast 400g (approximately 5 servings) per person as a sustainable strategy to combat diet-related diseases, particularly cardiometabolic disorders.
However, reports indicate that 89% of Ugandans don’t meet this recommendation, and 28% don’t consume a fruit or vegetable a week.
The fruit and vegetable consumption in the Rwenzori region remain low, while the region continues to grapple with high rates of child stunting, micronutrient deficiencies, and a surge in diet-related non-communicable diseases. Our food environment mapping survey in the region indicated that the low consumption is attributed to high food prices, limited availability, and inadequate access to a variety of fruits and vegetables.
In response, the Department of Food Innovation and Nutrition (DFIN), together with the Department of Crop and Animal Production, established a demonstration unit at the University Main Campus at Saaka to act as a demo- garden where the community can learn from.
According to Tonny Kiyimba (PhD) a lecturer in the Department of Food Innovation and Nutrition,this initiative aims to equip the community with skills for backyard production of fruits and vegetables.
Additionally, he noted that the department is actively engaging the community to develop novel recipes based on fruits and vegetables.
Mr. Kiyimba says that with guidance from facilitators at the DFIN, communities are beginning to recognize the importance of improving traditional culinary practices to enhance flavour while preserving nutritional value.
Written by: Dorcus Murungi