Trends in energy and nutrient supply in Ethiopia: a perspective from FAO food balance sheets

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dc.contributor.author Sheehy, Tony
dc.contributor.author Carey, Emma
dc.contributor.author Sharma, Sangita
dc.contributor.author Biadgilign, Sibhatu
dc.date.accessioned 2019-10-06T20:50:06Z
dc.date.available 2019-10-06T20:50:06Z
dc.date.issued 2019-08-13
dc.identifier.citation Sheehy, T., Carey, E., Sharma, S. and Biadgilign, S. (2019) 'Trends in energy and nutrient supply in Ethiopia: a perspective from FAO food balance sheets', Nutrition Journal, 18(1), 46. (12pp.) DOI: 10.1186/s12937-019-0471-1 en
dc.identifier.volume 18 en
dc.identifier.issued 1 en
dc.identifier.startpage 1 en
dc.identifier.endpage 12 en
dc.identifier.uri http://hdl.handle.net/10468/8700
dc.identifier.doi 10.1186/s12937-019-0471-1 en
dc.description.abstract Background: Ethiopia is the second-most populous country in Africa. Although most people still live in rural areas, the urban population is increasing. Generally, urbanisation is associated with a nutrition transition and an increase in risk factors for non-communicable diseases (NCDs). The objective of this study was to determine how the nutritional composition of the Ethiopian food supply has changed over the last 50 years and whether there is evidence of a nutrition transition. Methods: Food balance sheets for Ethiopia from 1961 to 2011 were downloaded from the FAOSTAT database and daily per capita supply for 17 commodity groupings was calculated. After appropriate coding, per capita energy and nutrient supplies were determined. Results: Per capita energy supply was 1710 kcal/d in 1961, fell to 1403 kcal/d by 1973, and increased to 2111 kcal/d in 2011. Carbohydrate was by far the greatest energy source throughout the period, ranging from 72% of energy in 1968 to 79% in 1998; however, this was mostly provided by complex carbohydrates as the contribution of sugars to energy only varied between 4.7% in 1994 and 6.7% in 2011. Energy from fat was low, ranging from 14% of energy in 1970 to 10% in 1998. Energy from protein ranged from 14% in 1962 to 11% in 1994. Per capita supplies of calcium, vitamin A, C, D, folate and other B-vitamins were insufficient and there was a low supply of animal foods. Conclusions: The Ethiopian food supply is still remarkably high in complex carbohydrates and low in sugars, fat, protein, and micronutrients. There is little evidence yet of changes that are usually associated with a nutrition transition. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Springer Nature en
dc.relation.uri https://nutritionj.biomedcentral.com/articles/10.1186/s12937-019-0471-1
dc.rights © The Author(s) 2019. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/ en
dc.subject FAOSTAT en
dc.subject Food balance sheets en
dc.subject Nutrition transition en
dc.subject Ethiopia en
dc.title Trends in energy and nutrient supply in Ethiopia: a perspective from FAO food balance sheets en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Tony Sheehy, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email:T.Sheehy@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Nutrition Journal en
dc.internal.IRISemailaddress t.sheehy@ucc.ie en
dc.identifier.articleid 46 en
dc.identifier.eissn 1475-2891


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© The Author(s) 2019. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. Except where otherwise noted, this item's license is described as © The Author(s) 2019. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
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