Changing Trends in Dietary Pattern and Implications to Food and Nutrition Security in Association of Southeast Asian Nations (ASEAN)

Abstract

Availability, accessibility and food affordability does not necessarily guarantee its nutritional quality. A core component of food security includes nutrient utilization which reflects the need for dietary quality for an active and healthy lifestyle. Traditional diets particularly in urban areas are being replaced by diets higher in fats, salts and animal products and often with lower intakes of fresh fruits and vegetables resulting in a nutrition transition. Food consumption expressed in kilocalories (kcal) per capita per day is a key variable for measuring and evaluating the changes in dietary patterns. Back in the 1970s, the food consumption per capita in Indonesia, Lao PDR, Myanmar, Philippines and Vietnam measured less than 2200 kcal/day. A daily energy intake of 2200 kcal is regarded as necessary to avoid malnutrition. At present, it would appear that all SEA countries have increased to more than 2300 kcal/day. Obesity can co-exist with malnutrition in the same society. When food insecurity exists, dietary quality may be compromised which leads to higher intake of energy from food that are high in fat and carbohydrate, but low in nutrients and lack diversity. There have been increases in energy contribution from added vegetable oils and added sugars. Drivers for dietary pattern changes include trade liberalisation, international food trade leading to ‘burgerization’, foreign direct investment, emergence of supermarkets and fast food chains, increase in income and socioeconomic gains, urbanisation and access to social and mass media. Nutrition-related non-communicable diseases (NR-NCD) stems largely from the transition from traditional to contemporary patterns of food consumption and physical activity. Intervention strategies include rolling out the National Plan of Action for Nutrition (NPAN) (e.g. in Malaysia) which aims to ensure household food and nutrition security for all and to prevent and control diet-related non-communicable diseases. Economic measures such as imposing tax on sugar and energy-dense but nutrient-poor food. Labelling, home economics emphasizing the importance of nutrition security and the promotion of traditional healthy diets should be targeted among local communities and in the education system.