Title:
Communities in Transition: Perceptions of the Drivers of the Nutrition Transition in Rural and Urban Kilimanjaro, Tanzania
Authors:
Brown, Carly
Place:
Amsterdam, The Netherlands
Publisher:
KIT (Royal Tropical Institute)
Year:
2025
PAGE:
106
Language:
En
Subject:
Health and Nutrition
Keywords:
: nutrition transition; traditional diets; Tanzania; urban-rural divide; community perceptions.
Abstract:
Suboptimal diets are a major risk factor for avoidable death and disease worldwide. In many LMICs, populations are discarding nutritious, locally-sourced, minimally-processed traditional diets in favour of diets high in salt, sugar, saturated fats, and highly-processed foods. This socalled ‘nutrition transition’ is rapidly taking hold in Sub-Saharan Africa too. Recently, compelling evidence was published on the superior health effects of the ‘East African heritage diet’ that has long supported the wellbeing of communities in Kilimanjaro, Tanzania— contrasted with the detrimental effects of the ‘Western-style’ diet to which many are turning. This study investigates what communities across urban and rural Kilimanjaro perceive to be the key drivers of this dietary change. Using a qualitative design, thirteen focus group discussions were conducted—stratified by location, age, and gender—to gain insight into community perceptions. Thematic analysis revealed that while traditional foods are widely valued for their cultural identity and perceived health benefits, they are increasingly deprioritized in daily diets in favour of ‘modern’ fare seen as more available, convenient, and socially prestigious. This shift occurs in tension with widespread anxiety about modern, globalized food practices—especially the use of agricultural chemicals, the influence of digital media on youth, and suspicion toward commercial actors. The findings highlight how urban and rural communities experience the transition differently, requiring tailored policy responses, especially in light of rapid urbanization. Culturally grounded interventions are needed to promote traditional food knowledge, restore agency in food choice, and address structural barriers to healthy traditional eating in Tanzania’s evolving food environments.
Organization:
KIT (Royal Tropical Institute) Vrije Universiteit Amsterdam (VU)
Institute:
KIT Institute
Country:
Tanzania
Region:
East Africa
Training:
Master of Science in International Health 2024-2025
Category:
research
Right:
©2025 Brown
Document type:
Thesis/dissertation
File:
szj1J9Rbdo_20251211134206923.pdf