Changes to Personal Diet
A balanced diet is essential in every meal to maintain a healthy and energetic body free of obesity and other dietary-related diseases and discomforts. The food should contain all the required nutrients such as proteins, carbohydrates, fats, vitamins, and small quantities of sugars to guarantee proper utilization and absorption of nutrients into the body. From the menu, foods are eaten during breakfast, snack, and dinner are mostly processed, which are not healthy and can lead to health-related issues such as obesity (Huth 92).
A balanced diet should not be compromised and should increase the intake of plant foods, vegetables, fruits, and groundnuts that are not included in the menu. There is much intake of proteins in the diet that should be reduced significantly by taking more proteins from plants or crops, for example, beans and groundnuts. Furthermore, food should be taken in small quantities, especially during dinner, to allow the digestive system to function correctly by not straining it. Besides, more fruits should be added in the morning, take nuts during snacks and reduce the quantities of milk, yogurts, and processed foods because they are unhealthy if taken in large amounts (Huth 95).
Nonetheless, not taking lunch is not recommended if a healthy eating lifestyle is to be achieved and maintained. The body is active during the day, and more proteins and carbohydrates should be included to generate more energy than in the evening dinner diet. Snacks with a lot of sugars are unhealthy and should be reduced significantly. The required calories per day should range between 1600 and 2400 for women and up to 2500 for men. Day 2 calories should be considerably reduced from 2725, which is not healthy, and food eaten in the evening or dinner should have minimum calories and more during breakfast and lunch (Huth 116).
Farm-based practices
Sustainable agricultural practices are crucial in ensuring there is adequate food security in the world. Also, in meeting society’s food needs, people need to eat balanced diet meals to minimize the high cases of obesity and malnutrition. To achieve sustainable agriculture, economic profitability, a health conducive environment, and social equity must be integrated. Besides, everyone involved in the food chain system must minimize food wastage and safety storage (Wezel et al. 132).
Promoting soil health is one of the practices that ensure the ecosystem sustains and supports plants and animal production by maintaining the required levels of organic matter in the soil. Furthermore, to yield more food, the soil structure and carbon should be preserved to ensure all the necessary nutrients for plants and animals’ growth are met to increase the production of food. Healthy soil will hold adequate water for plant uptake, withstand erosion, filter contaminants, and mitigating on crop diseases; hence, leading to high and sustainable productivity. If these changes are implemented, nutrient cycling will be achieved because it will reduce excess minerals and nitrification; therefore, mitigating adverse environmental effects even during the unfavorable weather seasons (Wezel et al. 135).
Secondly, mechanization and the use of modern technology will guarantee sustainable food production. Moreover, mechanization and technology applications will reduce the cost of production, minimize pollution and greenhouse gas, applied on a large scale, and increases production in all the seasons. Additionally, irrigation can be used during the adverse weather conditions where organic farming is preferred to reduce the use of chemicals, which have adverse weather and environmental effects (Wezel et al. 137). If this method or practice of mechanization and utilization of advanced technology is used, food production and yields will be sustainable globally, therefore, reducing food shortages and the effects of malnutrition. The government and private sectors must apply the two practices to assure food security and safety. Furthermore, the use of technology will ensure no food is wasted and destroyed with aflatoxin or any other harmful contaminants (Wezel et al. 144).