Introduction
Despite Rwanda’s impressive economic growth, household food insecurity and undernutrition are still major challenges to the livelihoods of Rwandans. The Minister of Health expects that 21 percent of households have improper food consumption habits and may be regarded as food insecure. These cases are predominantly found in the northern and western areas of Rwanda, despite their abundant agricultural produce. In this article, we will highlight the definition, causes, challenges, and suggestions for addressing malnutrition in Rwanda.
Definition and Connection
Malnutrition is believed to be the condition in which the body does not get the right nutrients it needs, and it can occur in excess or in lower amounts compared to the desired levels. Hence, when the body does not receive enough nutrients, it is called undernutrition, while when the body receives too many nutrients, it is called overnutrition. The occurrence of malnutrition can be attributed to ignorance, inadequate protein intake, protein malabsorption, and extreme poverty, which hinder access to nutritious food (“Niyibituronsa”). Many households in Rwanda depend on how they prepare traditional food. This often involves preparing single types of food or foods that are categorized into the same group instead of mixing various food commodities, resulting in unbalanced diets. The consequences include undernutrition and food waste per household.
The Need of Rwandans to meet Nutritional Needs
In the progressive ways of meeting these challenges, empowering young leaders in the food and agriculture sector would ultimately help in the long-term effects. The particularity should focus on and articulate community programs, such as teaching the community and demonstrating balanced diet preparation. Young leaders should teach the community about the use of available local products, including their processing and supplementing themselves. Hence, this will minimize ignorance and inappropriate food preparation among people living in the community, reducing the cases of undernutrition and stunting caused by the underutilization of local food at certain levels based on the knowledge gained and transferred through community programs. Moreover, due to Rwanda’s location as a landlocked country with very limited or inaccessible access to seafood, the low-income generation leads to a majority of households struggling to provide food for themselves and their children. The continuation of reinforcing and investing in young blood, integrating them into vocational centers, shall improve and enhance scientific skills needed to address the evolving food challenges in Rwanda and its borders. For example, the gained knowledge can be used in processing various food products for children, including but not limited to RUTF (Ready-to-use therapeutic food) for malnourished children, and other products that support the community at large. Processing them with locally available foodstuffs can decrease the cost of production. Using the same raw materials, mothers can also be encouraged to make similar food for their children and provide for them.
Causes and Solutions to Malnutrition
Rwanda has a population of approximately 14 million, associated with high population density, yet the country’s size is no longer expanding or increasing. Many households with not enough land to cultivate are at risk of malnutrition/undernutrition. Poverty and the inability to afford basic needs for family members are among the causes. Many families still have traditional and biblical beliefs on family planning, resulting in six to ten children per family. In parallel, teaching people about family planning strategically shall minimize poverty per household and lead to food commodities in various ways. Due to geographical location, natural disasters such as frequent erosion due to steep hills, heavy rains, storms, and floods, food scarcity, and severe acute malnutrition in vulnerable people is amplified. Although we cannot change our country’s location, living in villages can continue to make and favor the availability of food through easier transportation, free land for agriculture and livestock activities, and minimize natural disasters, helping in sustainable food systems and food production planning.
Conclusion
In conclusion, proper planning in the country for capacity building among available professionals and scientists could ultimately minimize Rwanda’s malnutrition and agrifood challenges at large. Achieving the targeted goals, such as helping local communities establish best practices that ensure enhanced post-harvest safety, food quality, food waste management, health, and nutritious food, as well as getting dietary guidance, will be a great opportunity for the country to meet Rwanda’s sustainable health, community needs, and SDGs.
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