Daily Archives: May 2, 2016

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Leading the battle against ‘invisible malnourishment’

Category:Updates
Shakuntala Haraksingh Thilsted

Shakuntala Haraksingh Thilsted

AwF’s woman of the month award for May goes to Dr Shakuntala Haraksingh Thilsted for the exceptional contribution her work has made in creating food-based systems to overcome micronutrient deficiencies in low-income countries across Asia and Africa. Shakuntala is currently Research Program Leader, Value Chains and Nutrition at WorldFish.

With fishing community in West Bengal, India

With fishing community in West Bengal, India

Shakuntala’s work focuses on the potential of small nutrient-rich fish in combating and preventing vitamin and mineral deficiencies, in particular, vitamin A, iron, zinc and calcium. She has carried out work in Bangladesh, Cambodia, West Bengal and Nepal, together with government institutions, universities and NGOs. In Bangladesh, deficiencies of these nutrients are widespread effecting more than 20 million people, particularly women and young children. Intergenerational malnourishment occurs as pregnant and breast feeding women and their children are unable to access essential micronutrients due to social and economic factors. As a result, children can suffer irreversible damage that persists through life, stunting their growth and preventing normal brain development and cognition. A sustainable source of essential fatty acids and micronutrients, including calcium, iron, zinc, vitamin A and vitamin B12 can be found in small indigenous fish. The small fish, mola can be farmed alongside other fish species, including carp in ponds and can be harvested frequently, making it ideal for regular household consumption. Produced locally at low cost, they can be cooked and eaten whole in a meal with rice and vegetables. Dried small fish can also be made into chutney with onion, spices and oil and served as an accompaniment to daily meals for pregnant and lactating women, and a flour of dried small fish, orange sweet potato, rice and oil can be boiled with water and served as porridge for infants and young children.

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