Nutrition in Zambia

Zambia faces various nutritional challenges, including undernutrition, particularly among children, and micronutrient deficiencies such as iron, vitamin A, and iodine deficiencies. These deficiencies can lead to stunted growth, impaired cognitive development, and increased susceptibility to diseases.
 Despite being an agriculturally rich country, access to nutritious food remains a challenge for many Zambians, especially in rural areas where poverty rates are higher. Factors such as limited infrastructure, poor transportation networks, and climate variability can affect food production and distribution.
Traditional Zambian diets often consist of staples like maize, millet, sorghum, and cassava, complemented by legumes, vegetables, and occasionally meat or fish. While these foods provide essential nutrients, the over-reliance on staples can contribute to dietary imbalances and deficiencies.Urbanization is leading to dietary shifts, with increased consumption of processed and fast foods, which are often high in unhealthy fats, sugar, and salt. This transition is associated with rising rates of obesity and diet-related non-communicable diseases such as diabetes and cardiovascular diseases.