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Feedcities Project the Food Environment Description in Cities in Eastern Europe and Central Asia - Tajikistan

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Feedcities Project the Food Environment Description in Cities in Eastern Europe and Central Asia - Tajikistan FEEDcities project The food environment description in cities in Eastern Europe and Central Asia - Tajikistan Technical report June 2017 I FEEDcities project The food environment description in cities in Eastern Europe and Central Asia - Tajikistan Technical report Tajikistan June 2017 Abstract This technical report describes the results of a cross-sectional survey conducted in Dushanbe, Tajikistan, between April and May 2016, as part of the FEEDcities Project – Eastern Europe and Central Asia. The aim was to describe the local street food environment: the characteristics of the vending sites, the food offered and the nutritional composition of the industrial and homemade foods usually consumed in these settings. The study was part of a bilateral partnership between WHO and the Institute of Public Health of the University of Porto, Portugal, in collaboration with the Faculty of Medicine, the Faculty of Nutrition and Food Sciences and the Faculty of Pharmacy of the University of Porto (WHO registration numbers 2015/591370 and 2017/698514). Keywords Street food Ready-to-eat food Nutritional composition trans-Fatty acids Sodium Potassium Food analysis Tajikistan Address requests for publications of the WHO Regional Office for Europe to: Publications WHO Regional Office for Europe UN City, Marmorvej 51 DK-2100 Copenhagen Ø, Denmark Alternatively, complete an online request form for documentation, health information or permission to quote or translate on the Regional Office web site (http://www.euro.who.int/pubrequest). © World Health Organization 2017 All rights reserved. The Regional Office for Europe of the World Health Organization welcomes requests for permission to reproduce or translate its publications, in part or in full. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by the World Health Organization to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either express or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health organization be liable for damages arising from its use. The views expressed by authors, editors, or expert groups do not necessarily represent the decisions or the stated policy of the World Health Organization. Contents Abstract ......................................................................................................................................................iv Authors .......................................................................................................................................................vii Contributors ...............................................................................................................................................vii Acknowledgements ..................................................................................................................................viii Abbreviations ............................................................................................................................................viii Executive summary .....................................................................................................................................ix Introduction ................................................................................................................................................ 1 Street food in Dushanbe ....................................................................................................................... 1 Objectives ................................................................................................................................................... 2 Methods ...................................................................................................................................................... 2 Street food vending sites and food offered .......................................................................................... 2 Analysis of street foods ......................................................................................................................... 5 Statistical analysis .................................................................................................................................. 6 Results ......................................................................................................................................................... 6 Distribution of selected markets and vending sites ............................................................................. 6 Characteristics of vendors and vending sites ....................................................................................... 9 Characteristics of street food offered ................................................................................................. 10 Nutritional composition of street foods ............................................................................................ 13 Conclusions and policy implications ......................................................................................................... 16 Building on the findings of this study ....................................................................................................... 18 References................................................................................................................................................. 19 Annex 1. ................................................................................................................................................... 21 Annex 2. ................................................................................................................................................... 23 Tables Table 1. Markets selling ready-to-eat food in Dushanbe .......................................................................... 3 Table 2. Definition of food sample sets ..................................................................................................... 5 Table 3. Food sampling randomization scheme ........................................................................................ 6 Table 4. Characteristics of street food vendors by district, Dushanbe ..................................................... 9 Table 5. Physical characteristics of stationary vending sites in Dushanbe, overall and by district ......... 10 Table 6. Food offered at street food vending sites in Dushanbe, by type of vendor and district .......... 10 Table 7. Characteristics of a sub-sample of the most common homemade foods offered at stationary vending sites in Dushanbe ...................................................................................................... 11 Table 8. Types of fresh fruit offered at stationary vending sites in Dushanbe, overall and by district ... 12 Table 9. Types of beverages offered at stationary vending sites in Dushanbe, overall and by district .. 13 Table 10. Nutritional composition of street food samples evaluated ..................................................... 14 Figures Fig. 1. Selected markets and street food vending sites in Dushanbe ....................................................... 7 Fig. 2. Varzob market zone and street food vending sites evaluated ....................................................... 7 Fig. 3. Mirzokhuja market zone and street food vending sites evaluated ................................................ 7 Fig. 4. Zarafshon market zone and street food vending sites evaluated .................................................. 7 Fig. 5. Kariyai-Bolo market zone and street food vending sites evaluated ............................................... 7 Fig. 6. Shohmansour market zone and street food vending sites evaluated ............................................ 8 Fig. 7. Korvon market zone and street food vending sites evaluated ....................................................... 8 Fig. 8. Sakhovat market zone and street food vending sites evaluated .................................................... 8 Fig. 9. Sultoni Kabir market zone and street food vending sites evaluated .............................................. 8 Fig. 10. 46th microregion zone and street food vending sites evaluated ................................................. 8 Fig. 11. Yakkachinor market zone and street food vending sites evaluated ............................................. 9 V VI Authors Patrícia Padrão, Assistant Professor, Faculty of Nutrition and Food Sciences, and researcher, Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal Gabriela Albuquerque, PhD student, Department of Public Health and Forensic Sciences and Medical
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