O35 Global Food and Nutrition Insecurity Due to COVID-19 over 2020: Perspectives from a Survey of Nutrition Educators Across 5 Continents

Abstract

<h3>Background</h3> The COVID-19 pandemic disrupted agri-food and health systems, increasing the risk of food insecurity, malnutrition, and related health problems. <h3>Objective</h3> To develop a global pandemic impact picture around agri-food and health systems. <h3>Study Design, Setting, Participants</h3> Cross-sectional web-based survey with closed- and open-ended questions. Food, nutrition, and health researchers/practitioners from an international network were recruited as representatives of populations they serve. Two reminders to complete the survey were sent. <h3>Measurable Outcome/Analysis</h3> Groups vulnerable to food insecurity and government actions were mapped, along with the impact of the pandemic on food production, distribution, and access, and offer of nutrition services. Descriptive statistics and content analysis summarized the data. <h3>Results</h3> Thirty individuals from Africa, America, Asia, Oceania, and Europe responded (11.85%). Most were from nutrition and dietetics (43.3%) or medicine (26.7%), working in research (50%) and with >10 years experience (62.1%). Informal/temporary workers (83.3%), older adults with chronic diseases (73.3%) and children eligible for school meals (53.3%) were found to be vulnerable to food insecurity. Commonly cited government actions were support for hand sanitation (53.3%), assistance to school-aged children (46.7%) and direct food provision (43.3%). About 50% saw community-led actions as important solutions. Only 16.7% mentioned remote delivery of nutrition services in primary care. Open-ended questions revealed that economic shocks, reduced investment, lack of staff/staff illnesses, transit restrictions, markets/stores closure or panic buying contributed to food production/distribution constraints. Reduced food availability, with unemployment/reduced purchasing power, increased food costs, lack of food security programmes or food emergency services contributed to food/nutrition insecurity. Nutrition services were reduced, suspended, or deprioritised. <h3>Conclusion</h3> Several factors contributed to agri-food systems disruption and various government actions were implemented globally. Nutrition services offered in the healthcare context deserves further exploration. As the pandemic continue this provide a blueprint for a nutrition education/awareness programme to mitigate those risks based on knowledge gaps in policy and practice.