College of Business and Economics | Annual Report 2020 94 food evoluTion researCh laBoraTorY (ferl) Dr Hema Kesa COVID-19 and the subsequent lockdown had a huge impact on dietary habits and food choices. FERL conducted a study on the “dietary habits and possible health outcomes in Sub-Saharan Africa during the COVID-19 lockdown”. This research assessed the dietary habits of people during the lockdown periods and the possible effect that their consumption patterns could have on health. It also evaluated the state of food security in various African populations during the pandemic and assessed the health risks that may be associated with the lifestyle of populations during the lockdown. In addition, the research ascertained the various foods and drinks consumed in various Sub-Saharan countries during the lockdown to prevent COVID-19. Findings of the research were shared through a webinar series. FERL collaborated with the Food Decisions Research Laboratory (FDRL) at, Penn State University in the, USA on an international study called “Global Food Access Survey during COVID-19 Crisis”. This study also involved collaboration with other institutions and countries, namely, Institut Paul Bocuse (France), Sao Paulo School of Business Administration (Brazil), Interdisciplinary School of Health Sciences, Savitribai Phule Pune University (India) and Université Laval (Canada). FERL and the Nutrition Society of South Africa (NSSA) commemorated World Food Day by hosting a virtual symposium on 16 October 2020. The theme of the annual virtual symposium was “Beyond #COVID-19: Unity in Growing and Sustaining Good Nutrition”. The esteemed speakers shared their views and insights on “Sustainability and Good Nutrition” for the future.
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