COVID impact on diet
MOST Fijian households eat between three and four out of the 10 food groups recommended for healthy living because of job losses and loss of markets caused by COVID-19. This according to a report launched earlier this month about the impact of COVID-19 on diets.
The Assessing Nutrition and Socio-economic Impact of COVID-19 on Rural and Urban Communities in Fiji report studied communities of Matawalu, Naviyago and Vakabuli villages and Bila and Drasa Civicivi settlements in the Western Division and Kalabu Village, Muanikoso settlement, Molituva Village and Vusuya settlement in the Central Division.
According to the report, DDSW was defined as the dietary diversity score (DDS) for women of reproductive age (15 to 49 years) for whom, meeting the minimum DDS of five or more indicated micronutrient adequacy.
The report said DDS during COVID-19 was lower when compared with the DDS in 2019 for all communities in the Western Division and in 2018 for all communities in the Central Division.
“A total of 31 per cent of households achieved the minimum dietary diversity (MDD) in contrast to the 69 per cent who did not,” the report read.
“The MDD score was generated only for those participants with no missing data across all 10 food groups. A minimum of five food groups should be consumed to achieve the MDD according to the guide to measurement.
“Households are reducing the purchasing of food because of the double impacts of loss of employment and loss of markets.
“Consequently, there are many households in studied communities predominantly consuming root crops, vegetables and fruits.
“This is reflected in the low diet diversity scores and the low percentage of studied households achieving minimum diet diversity (MDD). The mean DDS for Fiji is 3.86 which is low compared to 4.27 in 2019 but close to 3.7 in 2018.”
The report further stated that before COVID-19, about 97 per cent of rural households in their study sites in Fiji grew white roots or tubers, 60 per cent grew vegetables, and 65 per cent grew leafy vegetables.
“Results show that most households in studied communities in Fiji are producing three different food groups namely white root crops, tubers and plantains, vegetables and fruits.”
The report said there was very little production of pulses, cereals/grains, processed and unprocessed red meat, eggs and dairy productions.
“The household local production system in Fiji reflects the initiatives from governments and development partners to address COVID-19, which focuses on increasing home gardens and crop production.”
The report added that COVID-19 and national responses had increased households’ production of root crops, vegetables and fruits at urban and rural areas, however, the lack of diversity of farms to include pulses and livestock products remained an issue.