2.3 Which countries eat the most and least protein per capita?

Information for Planning & Teaching

Background Knowledge

In numerous developing countries, protein intake consistently falls below recommended values. Animal products and cereals are the primary protein sources in more economically developed regions. However, the scenario differs in developing countries, where this order is reversed. In these nations with lower income levels, a mere 3% of total dietary energy, indicative of diet composition, is sourced from meat and offal. Roots and tubers contribute 11%, while pulses, nuts, and oilseeds provide 6%. The majority of dietary energy is derived from cereal-based staple foods.

Despite an increase in livestock production within developing countries, there's a concerning trend of decreasing protein consumption, particularly among those already facing limited access to protein. Beyond the issue of quantity, global attention is now directed toward protein quality, considering factors such as bioavailability and digestibility from various food sources. 

Undernutrition persists as a significant challenge in the developing world, with many diets falling short in quantity and the quality of the consumed protein. The focus on protein extends beyond mere quantity, emphasizing the importance of addressing both aspects to improve nutritional outcomes in these regions.

Schönfeldt, H. C., & Gibson Hall, N. (2012). Dietary protein quality and malnutrition in Africa. The British journal of nutrition, 108 Suppl 2, S69–S76. https://doi.org/10.1017/S0007114512002553

Lesson Timing

Student Ideas & Experiences

At this stage, students may generate less feasible ideas, as the activity's primary purpose is to contemplate disparities among different countries and draw attention to the needs of these countries.

Science Practices

Teaching Cases