The National Food and Nutrition Commission (NFNC) is set to launch a food diary book by the end of 2025.
NFNC executive director Muntanga Kampengele said the food diary aims to enhance nutritional awareness and dietary diversity among Zambians.
Dr. Kampengele made these remarks during a side event focused on the critical role of healthy diets at the Dutch Residency in Paris, which took place alongside the recent Nutrition for Growth Summit.
The food diary will provide detailed information about locally available ingredients and their nutritional values, empowering communities to make informed dietary choices. This initiative aligns with the government’s commitment to promoting affordable health solutions by encouraging the consumption of local foods.
Dr. Kampengele explained that the food diary will include insights into common dishes and preparation methods for traditional Zambian meals, such as cabbage cooked with oil or peanut butter, tomatoes, and salt. It will also offer a thorough analysis of the combined nutritional benefits of these meals.
“The food diary directly addresses community questions about appropriate portion sizes and nutritional content, including the recommended serving size for nshima,” she added.
The NFNC developed this food diary in response to a food consumption and micronutrient status survey conducted four years ago, which revealed that nearly three-quarters of women and children in Zambia do not meet the minimum dietary diversity standards.
Furthermore, the food diary will comply with the World Health Organization’s recently approved guidelines on minimum dietary diversity, emphasizing balanced diets rich in fruits and vegetables while minimizing sugar, unhealthy oils, and salt intake.
