Uganda produces more food than it consumes, yet many people experience limited access to nutritious food. In young children, under-nutrition results in stunting which affects 1 in 3 children in Uganda. Rural areas suffer a stunting rate of over 36% and malnourishment in children impedes physical and mental human development. In the sick and elderly, malnutrition prolongs illness experiences, affects continued independence, economic productivity and promotes increased dependency for basic life necessities.
Our food security project combines agricultural activities and two food bank that sustain the nutritional needs of our patients and clients. This project focuses on the first dimension of food security, which is – the physical availability of food and its related sustainability. We both purchase and grow food that helps improve food availability at the household level in select communities. The goal of this project is to increase (our) production and (our patients) consumption of indigenous micronutrient rich foods, including high-iron beans, groundnuts, finger millet, soya bean, and sweet potatoes. Additionally, our community nurses and trained community health workers provide community-based nutrition services in grouped households or community groups. They focus on promoting small and sustainable short-term changes in high-impact nutrition behaviors and practices known to reduce child stunting and promote growth in young children, and promote health and quality of life among the elderly and those living with chronic health conditions.
Ultimately we hope to promote community cooperative food production and promote increased household production of nutritious foods and related sustainability education.