Schonfeldt, H.C. (Hettie Carina)Hall, Nicolette Gibson2013-09-122013-09-122013-03Schönfeldt, HC & Hall, N 2013, 'Capacity building in food composition for Africa', Food Chemistry, vol. 140, no. 3, pp. 513-519.0308-8146 (print)1873-7072 (online)10.1016/j.foodchem.2013.01.082http://hdl.handle.net/2263/31711Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of knowledge and skills of an individual within his/her organizational or institutional arrangements, and requires buy-in and support from his/her institution or organization, as well as other funding bodies involved in agriculture and health. It needs to be supported by government and be part of the regional and international agenda for agriculture and health. Under the auspices of International Network of Food Data Systems (INFOODS), an African Network of Food Data Systems (AFROFOODS) was established in September 1994, and a number of training courses, educational and scientific publications, posters, presentations and visits were hosted, organized and delivered with the aim to build enthusiasm, long term commitment and capacity in food composition within the AFROFOODS region. Formal training and human resource development were the major focus to take food composition forward in Africa. Significant progress was made in food composition activities, but constraints including lack of organizational and institutional commitment and financial support are straining the pace of progress.en© 2013 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry.Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol.140, no. 3, 2013. doi.: 10.1016/j.foodchem.2013.01.082Food compositionAfricaCapacity buildingLeadershipNutritionNutrient contentHealthAgricultureSustainable dietsInternational Network of Food Data Systems (INFOODS)African Network of Food Data Systems (AFROFOODS)Postprint Article