sufficient safe and nutritious food that m eets their dietary needs - PDF document

27.05.2014 The role of seafood in global food security Dr. Gro-I ngunn Hem re Director of Research, HLPE m em ber on the use of fish in FSN ( CFS) National I nstitute of Nutrition and Seafood Research ( NI FES, Norw ay) Food security exists w hen all people, at all tim es, have physical, social and econom ic access to sufficient safe and nutritious food that m eets their dietary needs and food preferences for an active and healthy life Ref. UNICEF 1

27.05.2014 CHALLENGES– FOOD SECURI TY AND NUTRI TI ON Overconsumption & malnutrition Under-consumption = life style diseases Malnutrition = diseases Ref : FAO 2010 NUTRI TI ONAL DEFI CI ENCI ES AND FI SH NUTRI ENTS I ODI NE I ODI NE & EPA/ DHA EPA/ DHA GOI TER/ CRETI NI SM BRAI N FUNCTI ON HEART FAI LURE RI CKETS ZI NC PROTEI N CALCI UM & DEFI CI ENCY PHOSPHORUS OBESI TY VI TAMI N D Ref. Millard, 2014; ”obesity balloning in developing world” 2

27.05.2014 FI SH FOR FOOD ( 2 0 1 2 : 1 7 kg/ capita ) FISH CONSUMPTION 17 kg 157 million tonnes Total available 540 mill people Fish & livelyhood 6 kg 1950 2012 Ref. FAO 2011 Seafood consumption in 2012 (FAO statistics) mill tonnes 1.Freshwater fish (carp. tilapia. catfish…) 44.4 2. Pelagic fish (sardines…) 22.8 3.Demersal fish (flounder…) 20.3 4. Molluscs (oyster. mussel….) 15.7 5. Crustaceans (crab. prawn/shrimp…) 11.6 6. Marine fish (tuna. cod. cobia….) 8.6 7. Other seafood (not plants) 26 8. Aquatic plants 11.8 3

27.05.2014 FI SH - rich in high quality protein, essential fatty acids and m icronutrients com pared to other com odities 2000 mg/100g 1800 1600 1400 Selenium 1200 iodine 1000 zinc 800 iron EPA+ DHA 600 m g/ day 400 200 0 requirement sardine beef chicken rice maize soybean OI LY FRESHW ATER FI SH CALCI UM & PHOSPHOROUS Nutrient composition/100 g CARP TROUT Lipid, g 6 6 EPA, mg 66 369 DHA, mg 60 776 Protein, g 17.7 19.1 Vitamin D,  g 5.3 9.6 Phosphorus. mg 143 184 Calcium, mg 11.4 23.8 Zinc, mg 0.3 0.9 Iodine,  g 12 6 Ref. Nutraaqua.com 4

27.05.2014 LEAN FRESHW ATER FI SH Tilapia Nutrient composition / 100 g Lipid, g 0.3 EPA, mg 20 DHA, mg 82 Protein, g 18.1 Vitamin D,  g 0.5 Phosphorus, mg 156 Zinc, mg 0.4 Iodine,  g 7 Ref. Nutraaqua.com LEAN MARI NE FI SH & CRUSTACEANS IODINE Nutrients / 100 g Tuna Crustacean Cod Lipid, g 1.1 0.4 0.4 EPA, mg 65 50 52 DHA, mg 286 84 124 Protein, g 27.3 23.4 17.9 Vitamin D,  g 2.7 0.4 0.9 Phosphorus, mg 243 183 173 Calcium, mg 2.9 44.4 1.6 Zn, mg 0.4 2.2 0.4 Iodine  g 23 22 143 Ref. Nutraaqua.com Ref. Nutraaqua.com 5

27.05.2014 OI LY MARI NE FI SH EPA/ DHA & I ODI NE Anchovy Sardine Herring Mackerel ( Milkfish) Salm on Nutrients / 100 g Sardine Lipid, g 13.8 EPA, mg 760 DHA, mg 2000 Protein, g 25 Vitamin D,  g 10.1 Phosphorus, mg 337 Calcium, mg 421 Zinc, mg 1.8 Iodine,  g 40 Ref. Nutraaqua.com p g p The High Level Panel of Experts on Food Security and Nutrition (HLPE) was established in 2010 as the science-policy interface of the UN Committee on World Food Security ( 2014 SUMMARIES AND RECOMMENDATIONS (RELEASED 14TH MAY 2014) http:/ / w w w .fao.org/ cfs/ cfs-hlpe/ en/ Recom m endations released 1 4 th May 2 0 1 4 The High Level Panel of Experts: Report # 7 : Sustainable Fisheries and Aquaculture for Food Security and Nutrition THANK YOU FOR YOUR ATTENTION 6