How globalisation is fueling poor nutrition in rural Tanzania

By Elizabeth Edward

Kigoma. The reach of globalisation is beginning to take a toll on the nutritional habits of Tanzanians, with its effects now felt even in the country’s rural areas. While once considered a challenge limited to urban settings, poor dietary choices influenced by foreign eating habits are now common in villages across the nation.

Michael Mbago, 61, a longtime resident of Kigoma region, expressed concern over the deteriorating eating habits among today’s youth.

“In the past, this issue was more common in towns,” he said. “But nowadays, due to globalisation, even villagers are falling into the trap of poor diets, which affect their health and strength.”

Mbago noted that many young people now struggle to engage in physically demanding work, opting instead for easier ways to earn money such as betting.

Despite Kigoma being one of Tanzania’s major food producing regions, the problem of malnutrition remains prevalent. According to statistics from the President’s Office - Regional Administration and Local Government (Tamisemi), 27.1 percent of children under five in the region suffer from stunting.

He is also one of the members of the Friends of Education team in Kigoma Region, who monitor community accountability in the implementation of the National Multisector Early Childhood Development Programme (NMECDP).

Mbago said that many residents fail to maintain a proper balance of food groups and often adopt foreign dietary habits, even for young children, thereby hindering their growth and development.

“Recently, we conducted follow ups on nutrition and early childhood education programmes in four wards – Mwandiga, Bitale, Kagongo and Mungonya. What we found was that a significant number of people still lack adequate understanding of basic nutrition, particularly the correct composition of food groups,” he said.

“You will find someone eating ugali for lunch and then rice for dinner. They think they’ve diversified their meals, yet they’ve consumed the same food group twice. Worse still, a farmer may harvest sweet potatoes, sell all the good ones, and leave the spoilt ones for the children to eat,” he added.

Mbago further lamented that globalisation has encouraged communities to imitate Western food cultures, favouring processed foods over natural, nutrient-rich options.

“In rural areas, you’ll see someone raising poultry for eggs or growing sweet potatoes, yet they rarely consume these themselves. They sell them off and use the money to buy bread. There is a perception that eating chips or broiler chicken is a sign of a good life, while consuming vegetables is considered a sign of poverty,” he said.

“Here in Kigoma, we have an abundance of fruits – avocados, mangoes, oranges – yet people often sell them at the market only to return and purchase factory-made juice filled with preservatives. One has to ask: what nutrients are they really gaining from these artificial products?” he questioned.

To address these issues, Mbago stressed the need for widespread nutrition education for people of all ages, not just children, so that communities can understand the importance of food groups and how to balance them properly for improved health.

Kigoma District Nutrition Officer Sara Kibindu said the government is making various efforts to raise awareness on proper nutrition and the classification of food groups, but acknowledged that poverty remains a major barrier.

“People are aware, but implementing what they learn can be difficult due to limited income. Many communities here are impoverished, and their staple diet is ugali. So while education is available, affording the recommended variety of foods is a challenge,” she said.

“Another issue is people’s reluctance to change. Some receive education but cling to traditional beliefs. They’ll say things like ‘our grandparents ate this way and never got sick,’ or they reject advice not to feed babies before six months, insisting it’s how they were raised.”

She added, “Nutrition levels in Kigoma are far from ideal because stunting remains a serious problem. I wish more people would follow the guidance of experts so that we can eliminate this issue and speak a common language when it comes to nutrition.”

Kibindu explained that current efforts are focused on ensuring that all schools in the district provide at least one meal per day to students, thanks to partnerships between schools and parents.

“Currently, 93 percent of schools in the district offer meals to pupils. I can’t say it’s sufficient or perfect – in some schools, that one meal might just be porridge or ugali. But it’s a significant step forward from where we were, and we believe continued cooperation with parents will help them recognise the importance of nutritious food – not just any food – for their children,” she said.

The importance of a balanced diet

Nutritionist Elizabeth Geofrey explained that a balanced diet has a direct impact on physical health, mental wellbeing, and productivity.

She said good nutrition helps prevent diseases such as diabetes, high blood pressure, heart conditions, anaemia, and various types of cancer.

She noted that essential nutrients like vitamins C and D, minerals such as zinc and iron, and protein help strengthen the immune system, making the body more resistant to illness.

“Nutrition is crucial for growth and development, especially in children and adolescents. A diet rich in nutrients supports bone and muscle development, as well as brain function,” she said.

Geofrey also pointed out the psychological benefits of proper nutrition, noting that it can reduce stress, depression, and improve memory.

“That’s why we emphasise the need for proper nutrition in children – it’s vital for their growth. Sometimes a child underperforms at school and we think it’s a learning difficulty, when in fact it’s due to poor nutrition,” she said.

“The right food gives the body the energy to function, maintain itself, and perform well at work or school. I would stress the importance of consuming natural and unprocessed foods, and avoiding fried or sugary items that can introduce toxins into the body,” she concluded.