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2.2 Food Security and Nutrition in Drcongo

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2.2 Food Security and Nutrition in Drcongo “All rights reserved. The author and the promoters permit the use of this thesis for consulting purposes and copying of parts for personal use. However, any other use falls under the limitations of copyright regulations, particularly the stringent obligation to explicitly mention the source when citing parts out of this thesis.” “De auteur en de promotors geven de toelating deze scriptie voor consultatie beschikbaar te stellen en delen ervan te kopiëren voor persoonlijk gebruik. Elk ander gebruik valt onder de beperkingen van het auteursrecht, in het bijzonder met betrekking tot de verplichting uitdrukkelijk de bron te vermelden bij het aanhalen van resultaten uit deze thesis.” Ghent University, 19th of August, 2010 Promoter, Prof. Dr. ir. Patrick Van Damme [email protected] Tutor, ir. Céline Termote Author, ir. Orily Depraetere Author right Faculty of Bioscience Engineering Academic year 2009 – 2010 FOOD SECURITY AND DIETARY PATTERNS OF ADULT WOMEN IN KISANGANI CITY AND YAOSEKO, A RURAL TURUMBU VILLAGE IN DRCONGO ORILY DEPRAETERE Promotor: Prof. Dr. ir. Patrick Van Damme Tutor: ir. Céline Termote Master’s dissertation submitted in partial fulfillment of the requirements for the degree of Master of Nutrition and Rural Development, main subject: Tropical agriculture, major Plant Production Foreword After graduating as bio-engineer and because of my interest for developing countries, I decided to study an extra master, “Nutrition and Rural Development, main subject: Tropical agriculture, major Plant Production”. I experienced this master as an enrichment in many ways. For example, getting the possibility to work together and to exchange knowledge with people from all over the world. Doing this master dissertation strengthened this enrichment even more. I guess I never learned so much so fast in my whole life than during this past year. In this foreword, I should thank everyone that is involved in the realization of this master dissertation. I will try not to forget anyone, although this is quite difficult because so many people were involved. I would like to start with my promoter, Prof. Dr. ir. Patrick Van Damme. I want to thank him for giving me the opportunity to do this master dissertation and for his always cheerful way of teaching. I am very grateful to my tutor ir. Céline Termote, for bringing me in touch with Congo, for the assistance and stimulation to realize the field work in Congo, for always being available, for the quick feedback, for helping me not to overlook some mysterious problems, and for so many other things. I also want to thank Prof. Dheda djailo Benoit, coordinator of the WEPs project, Prof. Marcel Bwama Meyi and Paluku muvatsi who made it possible to do this research at the Faculty of Sciences in Kisangani. I am especially grateful to Justine, who was like a sister to me. I am very grateful to the assistance of Justine, Angèle, Mammie, Evelyne and Marie. It was great working together with them and notwithstanding the often difficult conditions, they were always motivated and full of energy to go on with the research. Without them it would not have been possible to do so many surveys. Not to forget is the restaurant of mama Rimka, where they cooked the best Congolese dishes and learned me some Lingala. I want to thank the university assistant Ramazani and his assistant, mister Mundelendombe, who helped us finding the Turumbu women in Kisangani. Special thanks goes to papa Matunda for his hospitality in Yaoseko and Jean-Jacques who cooked for us in Yaoseko. Of course, I am grateful to all women of Kisangani and Yaoseko that participated in our research. Although the miserable circumstances some women lived in, they treated us with kindness and a smile on their face. Respect for all these women. I would like to express my gratitude to ir. Christine Hoefkens, ir. Lieven Huybregts and ir.Carl Lachat of the Department of Food Safety and Food Quality at our faculty for helping with the data analysis. I am also very grateful to my best friend and fellow student, Meng Yao. Finally, let me thank my family and friends for the opportunities, support and appreciation. i Foreword Table of contents INTRODUCTION ................................................................................................................................... 1 1. PRESENTATION OF CONGO ...................................................................................................... 3 1.1 History of Congo ..................................................................................................................... 3 1.1.1 Congo before 1884 ...................................................................................................... 3 1.1.2 Congo Free State (1884-1907) .................................................................................... 3 1.1.3 Belgian Congo (1907-1960) ........................................................................................ 3 1.1.4 The First Republic (1960-1965) .................................................................................. 4 1.1.5 The Second Republic (1965-1997) .............................................................................. 4 1.1.6 Conflicts (1997-2006) ................................................................................................. 5 1.1.7 The Third Republic (2007-…) ..................................................................................... 6 1.2 Geography ........................................................................................................................... 7 1.3 Natural resources ............................................................................................................... 10 1.4 Demography ...................................................................................................................... 11 1.5 Economy ............................................................................................................................ 11 2. LITERATURE REVIEW .............................................................................................................. 13 2.1 Food security ......................................................................................................................... 13 2.1.1 Definitions ..................................................................................................................... 13 2.1.1.1 Availability ................................................................................................................ 13 2.1.1.2 Access ........................................................................................................................ 14 2.1.1.3 Utilization .................................................................................................................. 14 2.1.2 Measurement of food security ....................................................................................... 14 2.1.3 Causes and vulnerable groups ....................................................................................... 15 2.1.3.1 Causes ........................................................................................................................ 15 2.1.3.2 Vulnerable groups ..................................................................................................... 16 2.1.4 Consequences ................................................................................................................ 16 2.1.5 Levels ............................................................................................................................ 17 2.1.6 Some measurement methods ......................................................................................... 18 2.1.6.1 Methods based on coping strategies .......................................................................... 19 2.1.6.2 Advantages and disadvantages of the coping strategy methods ................................ 24 2.1.6.3 Methods based on dietary diversity and food frequency ........................................... 25 2.1.6.4 Advantages and disadvantages of dietary diversity and food frequency methods .... 28 2.1.6.5 Methods based on food intake ................................................................................... 29 2.1.6.6 Advantages and disadvantages of food intake methods ............................................ 31 2.2 Food security and nutrition in DRCongo .............................................................................. 32 ii Table of contents 2.2.1 Food security and food consumption ............................................................................ 32 2.2.1.1 Some international parameters .................................................................................. 32 2.2.1.2 Food insecurity trends and causes in DRCongo ........................................................ 33 2.2.1.3 Food consumption trends .......................................................................................... 34 2.2.2 Nutritional outcomes ..................................................................................................... 37 2.2.2.1 The Multiple Indicator Cluster Surveys (2001) ......................................................... 37 2.2.2.2 L’Enquête Démographique et de Santé (2007) ......................................................... 38 2.2.2.3 Comparison of nutritional indicators ......................................................................... 39 2.2.3 Distribution of malnutrition ..........................................................................................
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