Nutritional Status of Bangladeshi Workers and Importance of Safe and Nutritious Food.pptx

This presentation tries to deliver the nutrition condition of the workers in Bangladesh along with the importance of safe and nutritious foods for their productivity.

1. “Nutritional Status of Bangladeshi Workers and Importance of Safe and Nutritious Food” Md. Jarif Mahbub Lecturer Department of Nutrition and Food Engineering Daffodil International University

2. Introduction Nutrition plays a vital role in ensuring overall well-being and maximizing work performance. As a workforce, it is crucial for us to understand the challenges faced by Bangladeshi workers in maintaining proper nutrition. By addressing these challenges and promoting safe and nutritious food, we can enhance the health, productivity, and overall quality of life for workers in Bangladesh.

3. Overview of Bangladeshi Workers

4. Significance of the Bangladeshi Workforce Bangladesh has a vast and important workforce ( 70.8 million ). Such a huge workforce plays a crucial role in the country's economy and development. The workforce comprises individuals from various sectors, including garment industry, agriculture, construction, and more. The labor-intensive industries, such as garments, have propelled Bangladesh's economic growth and export earnings. The labor force forms the backbone of the country's infrastructure development and contributes to the nation-building process.

5. Employment Sectors of Bangladeshi Workers 1. Readymade Garment (RMG) The sector alone directly employs nearly 4 million skilled, semi-skilled and unskilled workers. The sector accounts for 83% of the country’s total export earnings. The majority of the workers are women and most of them come from rural areas. 2. Leather and Leather Products There were 139,000 persons aged 15 or more engaged in the leather and leather goods manufacturing industries. Over 50,000 people were directly or indirectly engaged in tanning industries

6. 3. Agriculture It is the largest employment sector in Bangladesh. It employs 45.3% of the total labour force and comprises 11.2% of the country’s GDP. 4. Home-based Workers 71% of all women workers, compared to 20% of all male workers, are home-based. 5. Domestic Workers A very high proportion of domestic workers are children and women. Poor rural families often send their kids/women to live and work with well-to-do urban families or abroad, often to improve their difficult economic conditions.

7. 6. Waste Picking There are 400,000 waste pickers in Bangladesh. In Dhaka alone, approximately 120,000 urban poor are involved in the recycling trade chain. 15% of the total generated waste in Dhaka amounting to 475 tons/day is recycled daily mainly by the waste pickers. 7. Street Work Street vendors contributes to a significant portion of workers. 8. Other sectors include textile, handloom, etc.

8. Nutritional Status of Bangladeshi Workers

9. Nutritional Status of Bangladeshi Workers Almost half of the female RMG workers ( 43.3% ) are underweight (BMI ≤ 18.5). More than half of the female RMG workers ( 53.7% ) has various health problems. The level of vitamin D has been found low ( 14.2±2.6 ng/mL ) in the female RMG workers. A systematic review showed that RMG workers of South and Southeast Asian countries are prone to several health vulnerabilities which include physical and psychological issues .

10. It has been found 22% of the rickshaw-pullers is underweight and 6% in high risk of overweight. About half of the tea workers ( 49.5% )have low dietary diversity and 85.3% of the total calorie intake was received from the rice consumption ( 538.5 gm ). Dietary diversity of the day laborers also has been found poor. They consume only 4 food groups among the 12 food groups used to calculate Household Dietary Diversity (HDD) score.

11. Factors Contributing to Poor Nutrition of Bangladeshi Workers 1. Low Wages Many workers receive low wages, which limits their purchasing power and forces them to prioritize cheaper, less nutritious food options. 2. Limited Access to Nutritious Food proximity to markets, lack of transportation, and limited availability of fresh produce in the localities. 3. Inadequate Food Choices Workers may rely on inexpensive, processed, and calorie-dense foods, which are often lacking in essential nutrients.

12. 4. Long Working Hours challenging for workers to prepare or find nutritious meals, leading to a reliance on fast food or unhealthy snacks. 5. Lack of Nutrition Education not understand the importance of a balanced diet, resulting in poor food choices. 6. Unsafe Food Environments Workers often face food safety challenges due to inadequate sanitation, poor storage facilities, and unhygienic food handling practices, increasing the risk of foodborne illnesses.

13. Basic Concepts of Nutrition and Safe Foods

14. Why is Nutrition Important? Nutrition is the process of providing the body with the necessary nutrients to support growth, development, and overall health. Proper nutrition is vital for maintaining a strong immune system, enhancing physical and mental performance, and preventing diseases.

15. Consequences of Poor Nutrition Malnutrition deficiencies in essential nutrients, and increased susceptibility to illnesses. Reduced Energy Levels fatigue, decreased stamina, and decreased work performance. Impaired Cognitive Function decreased concentration, weak memory, and poor decision-making abilities.

16. Concept of Safe and Nutritious Food Safe and nutritious food refers to food that is not only free from harmful contaminants and hazards but also provides the necessary nutrients for maintaining good health and well-being. It encompasses the idea of food security, which means that all individuals have access to sufficient, safe, and nutritious food that meets their dietary needs.

17. 1. Safety Safe food means that it is free from contaminants, pathogens, toxins, and other harmful substances that can cause foodborne illnesses. Food safety involves proper handling, storage, preparation, and processing of food.

18. 2. Nutritional Value Nutritious food is rich in essential nutrients, including proteins, carbohydrates, healthy fats, vitamins, and minerals. Nutrients are necessary for growth, development, and maintenance of bodily functions. It should provide a balanced combination of nutrients to meet the specific dietary requirements of individuals at different life stages.

19. 3. Quality Quality food refers to food that meets established standards for taste, appearance, texture, and other sensory attributes. It should be fresh, flavorful, and free from spoilage. Quality food also encompasses factors such as ethical sourcing, sustainability, and animal welfare considerations.

20. 4. Dietary Diversity A diverse diet includes a wide variety of foods from different food groups, ensuring a range of nutrients and reducing the risk of nutrient deficiencies. It promotes a balanced intake of fruits, vegetables, whole grains, lean proteins, and healthy fats.

21. 5. Access and Affordability Safe and nutritious food should be accessible to all individuals, regardless of their socio-economic status. It involves ensuring that food is available, physically and economically accessible, and affordable. This includes addressing issues of food deserts, poverty, and inequality in food distribution.

22. Role of Safe and Nutritious Food in Maintaining Optimal Health and Well-being Safe and nutritious food provides the necessary nutrients, supports immune function, prevents diseases, promotes energy, and contributes to overall physical and mental wellness. A balanced and diverse diet is key to reaping these benefits and leading a healthy lifestyle.

23. Nutrition and Productivity

24. The Link Between Nutrition and Productivity 1. Improved Cognitive Function Leads to better focus, concentration, and problem-solving skills. Because the brain needs certain nutrients to function properly. For example, omega-3 fatty acids, found in fish and nuts, are essential for brain health. 2. Increased Energy Levels Healthy foods lead to greater productivity with the provision of energy-yielding nutrients. For example, complex carbohydrates, found in whole grains, fruits, and vegetables, are a slow-burning source of energy that can help to keep you feeling energized throughout the day.

25. 3. Reduced Stress Levels Eating a healthy diet can help to reduce stress levels. This is because stress can interfere with cognitive function and make it difficult to focus. Healthy foods, such as fruits, vegetables, and whole grains, are rich in nutrients that help to reduce stress. 4. Better Mood Eating a healthy diet can help to improve mood. Mood and productivity are closely linked. Healthy foods, such as fruits, vegetables, and whole grains, are rich in nutrients that help to improve mood.

26. Effects of Poor Nutrition on Productivity Empirical findings include: The world is facing a "food gap" of staggering proportions, with one out of six people on the planet undernourished, and an equal number overweight or obese. Inadequate nourishment can cut productivity by up to 20% . In 2001, non-communicable (diet-related) diseases contributed to about 46% of the global disease burden. The global burden of diet-related diseases has climbed to 57% in 2020. In Southeast Asia, iron deficiency accounts for a US$5 billion loss in productivity.

27. In India, the cost of lost productivity, illness and death due to malnutrition is US$10 to 28 billion , or 3 to 9% of GDP . In wealthier nations, obesity accounts for 2 to 7% of total health costs: in the USA the annual economic cost of obesity is US$12.7 billion . In the USA, malnutrition costs approximately US$3.9 billion due to lost productivity - reflected in 39.2 million lost work-days , 239 million restricted-activity days , 89.5 million bed-days and 62.6 million physician visits . In the developing world, a 1% kilocalorie (kcal) increase results in a 2.27 per cent increase in general labour productivity.

28. Benefits of Safe and Nutritious Food for Workers Improved optimal physical and mental health and well-being Enhanced work performance Reduced healthcare costs

29. Strategies to Promote Safe and Nutritious Food for Bangladeshi Workers Improve wages to enhance purchasing power. Establish affordable food markets near workplaces. Implement workplace nutrition programs. Encourage employers to provide nutritious meals. Promote community gardens for fresh produce. Strengthen food safety measures. Foster partnerships with NGOs and government. Conduct education and awareness campaigns

30. Conclusion The nutritional status of Bangladeshi workers is a crucial aspect that significantly impacts their health and productivity. By prioritizing safe and nutritious food options and addressing the challenges faced by workers, we can improve their well-being, enhance their work performance, and contribute to the overall development of Bangladesh. Let's work together to promote a culture of good nutrition and create healthier and more productive work environments.

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