‘Going to bed hungry’
Survey: 26% of households without food for 1 or more days
A SIGNIFICANT portion of the country’s population is going to bed hungry. This, according to a University of the South Pacific survey on the impact of COVID-19 on nutritional and socio-economic status of selected communities.
It said 26 per cent of households or more were going without food for one or more days.
The survey also said 40 per cent of homes were “uncertain on their ability to obtain food”.
USP disaster risk management supervisor and co-co-ordinator Viliamu Iese said the survey was conducted in 339 households in
Kalabu, Muanikoso, Molituva, Vusuya, Vakabuli, Mattawa, Naviyago, Drasacivicivi and Bila.
A UNIVERSITY of the South Pacific survey showed that 26 per cent of households in Fiji survive without food for one or more days while 40 per cent were uncertain on their ability to obtain food.
The USP carried out a survey on the impact of COVID-19 on nutritional and socio-economic status of selected communities in Fiji and the Solomon Islands.
The survey was conducted in 339 households which covered more than 63 per cent of homes in nine communities in the Central and Western divisions including Kalabu, Muanikoso, Molituva, Vusuya, Vakabuli, Mattawa, Naviyago, Drasacivicivi and Bila.
USP disaster risk management supervisor and co-co-ordinator Viliamu Iese shared the survey findings during a virtual discussion recently.
“Despite the information that there are high production and consumption of local foods in Fiji, there are some households that are not producing and fed,” he said.
Mr Iese said the research also indicated a decrease of
0.39 per cent in Fiji’s dietary diversity score from 2019.
“In 2019 a research was conducted in the Western Division of Fiji which showed 4.25 per cent of dietary diversity score, but in 2020 we did the research in both Central and Western communities which showed 3.86 per cent.”
He said the research indicated there was a need for Fijians to drink more water and eat more fruits and vegetables.
“It is important for households to eat less processed foods, sugar and fatty foods, therefore we need to include nutritional knowledge to interventions to promote consumption of local foods.”
Mr Iese also said there was a need for a coordinated and systemic approach to address food and non-food needs at household levels.
“Co-ordinated and systemic approach will include communities and local partners in planning and implementing COVID-19 responses to reduce its impact on nutrition and diet of households.
“Community food and health approaches are valuable in providing evidence to informing policies, investment decisions and programs including community-based interventions and training curriculum at schools or universities.”