[File Photo]
The dietary patterns in Fiji are a growing concern, with only 11 percent of the population meeting the recommended intake of five or more servings of fruits and vegetables each day. This statistic represents a decline from the 15 percent recorded in 2011.
Even more concerning, 15.9 percent of individuals report consuming no fruits or vegetables on a typical day, significantly increasing their risk of diet-related health issues.
Dr. Devina Nand, Head of Wellness, emphasizes that merely changing individual behaviors will not resolve the issue. She advocates for investments in community gardens and initiatives that support the cultivation of healthier food options. Dr. Nand highlights that the challenge is not solely financial, but structural as well.
Moreover, she stresses the importance of examining the commercial factors affecting health, such as trade and fiscal policies. A crucial question remains: how can we make vegetables more affordable and accessible compared to unhealthy processed foods?
Kriti Chand, Acting Manager of the National Food and Nutrition Centre, points out that high prices are a critical barrier to increased fruit and vegetable consumption. As a result, many individuals are gravitating towards processed foods that are high in salt, sugar, and fat.
Chand cautions that such poor dietary choices significantly contribute to the rising prevalence of non-communicable diseases in Fiji.
In conclusion, addressing Fiji’s dietary challenges requires a multifaceted approach that includes both community support and structural changes. By prioritizing education, accessibility, and affordability of healthy foods, the country can work towards a healthier future for all its citizens.
