

14 January 2025, 12:57 pm
By Byamukama Alozious
At a press conference held on 11th January at Kabira Country Club in Kampala, the Global Alliance for Improved Nutrition (GAIN) highlighted its contributions to Uganda’s nutrition sector since establishing its office in 2007. The event was attended by dignitaries, including Dr Lawrence Haddad, GAIN’s Executive Director since 2016. The organisation has achieved significant progress in food fortification, supporting regulations and policies, and improving school nutrition.
Dr Haddad spoke about the critical importance of nutrition, particularly for children under the age of three, where malnutrition remains a leading cause of death. He stressed that poor nutrition during infancy results in lifelong health challenges, including chronic diseases, impaired brain development, and poor academic performance. He also pointed out that nearly 25% of the world’s children under five are malnourished, although this figure is gradually declining. At the same time, obesity is on the rise, with over 1 billion people now affected—outnumbering those suffering from hunger.
GAIN’s work focuses on addressing the key factors contributing to malnutrition, including poor diet, inadequate sanitation, limited healthcare, and insufficient childcare. The organisation underscores the need for multi-sectoral collaboration to tackle these issues. Dr Haddad also highlighted the launch of the Comprehensive African Agriculture Development Programme (CAADP) in Kampala, which integrates nutrition into broader agricultural strategies.
In Uganda, GAIN has collaborated closely with the Ministry of Health and other agencies to support food fortification initiatives. A recent survey revealed that nearly all Ugandan households now consume iodised salt, marking an important milestone. However, challenges persist, particularly regarding excessive salt consumption. According to the Uganda Demographic and Health Survey (UDHS), some schoolchildren consume up to 8 grams of salt daily, far exceeding the recommended intake of 2 grams. This underscores the need for enhanced nutritional education and regulation, particularly in schools.
GAIN has also partnered with the private sector to improve food fortification practices and build capacity within industries in Uganda. These efforts, supported by collaborations with organisations like the Ministry of Health, aim to promote healthier diets and reduce micronutrient deficiencies. Namusoke Samalice, the Ministry’s Assistant Commissioner for Health Services, expressed gratitude for GAIN’s support in advancing salt iodisation and food fortification strategies.
Despite progress, challenges persist in improving diet quality, particularly in schools, where the consumption of unhealthy foods remains a significant issue. The Ministry of Health continues to collaborate with partners like GAIN to ensure all children have access to nutritious and safe food, paving the way for better health outcomes and a brighter future for Uganda’s next generation.
Dr Lawrence Haddad, GAIN’s Executive Director, highlighted the devastating impact of malnutrition on children’s development, linking it to cognitive impairments and increased vulnerability to diseases. He also warned of the global rise in obesity, with over one billion people now obese compared to 720 million facing hunger, creating a dual burden of malnutrition and chronic illness.
Jackie Immaculate Kirabo, a nutritionist, urged Ugandans to adopt healthier eating habits, including reducing deep-frying and increasing vegetable consumption. “Many Ugandans dislike vegetables, yet they are vital for good nutrition,” she noted. She discussed a GAIN-supported programme that trains caterers to prepare vegetable-based dishes and expressed concern about sugary drinks marketed as health beverages. Kirabo advocated for warnings on such products to raise consumer awareness.
Professor Archileo Natigo Kaaya from Makerere University raised concerns about unhealthy street foods, particularly those fried in reused oil. “Reused cooking oil poses significant risks to consumers, producing food with high levels of impurities. Foods such as potato chips, fried chicken, and samosas become unfit for consumption when prepared this way,” he cautioned.
Erick Kakoole, Assistant Commissioner for Policy Analysis at the Ministry of Education and head of school feeding programmes, emphasised the importance of nutrition for schoolchildren. “At least 15 million children are in school, and providing nutritious meals not only supports their health but also stimulates local markets,” he said. Kakoole revealed plans to digitise feeding information across schools to monitor dietary habits more effectively and expressed gratitude for GAIN’s support in improving school feeding programmes.
Namusoke Samalice, Assistant Commissioner for Health Services at the Ministry of Health, commended GAIN’s contributions, particularly in advancing food fortification and salt iodisation initiatives.
GAIN reaffirmed its commitment to fostering partnerships aimed at addressing climate change and enhancing resilience in food systems. Enock Musinguzi, GAIN’s Country Director, called on stakeholders to unite efforts in creating a healthier Uganda.