Stowelink for the next seven months will be venturing on a new social enterprise dubbed info4food which is an award winning social enterprise which focuses on provision of better nutrition though food preservation and alternative crop growing. at Stowelink we continue to remain focused on our primary goal which is on alleviating NCDS through handing the 4 major risk factors which include alcohol use , tobacco use inactivity and eating unhealthy foods.
through this we will be able to more inclusively focus on the prevention of non communicable diseases through innovative approaches focusing on prevention and primary diagnosis.
info4food dyer disruptive innovation and winning innovation at the EFSOYC project
here is why nutrition is important in the fight of non communicable diseases
What we eat and our nutritional status can affect cardiovascular diseases, some types of cancer, and diabetes. Foods, diet and nutritional status, including overweight and obesity, are also associated with elevated blood pressure and blood cholesterol, and resistance to the action of insulin. These conditions are not only risk factors for NCDs, but major causes of illness themselves. Both undernutrition and overweight and obesity place individuals at risk of developing NCDs and it is critical to address malnutrition in all its forms in an integrated manner along the life-course approach.
Globally, calories obtained from meat, sugars and oils and fats have been increasing during recent decades, and those from fibre-rich foods such as wholegrains, pulses and roots have been declining. Consumption of processed and convenience foods continue to rise rapidly in LMICs. This nutrition transition affects dietary patterns and nutrient intake, which influence the risk of developing NCDs.
Food systems have undergone dramatic changes in past decades. It is well established that this has had implications for nutrition, food security and environmental sustainability. Global food system changes have also had dramatic implications for NCDs by influencing the nutritional quality of foods that are available, affordable and acceptable to consumers.
Lets change lives
Let’s save lives
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