The Global Ideas Institute (GII) is an annual joint venture between the University of Toronto Schools and the Asian Institute at the Munk School of Global Affairs, University of Toronto. The GII aims to provide intensive research and interactive opportunities for top students in select Toronto-area high schools (both public and private). Students work together with U of T professors and undergraduate and graduate student mentors throughout the academic year on a real-world “problem,” culminating in a day-long symposium where they present their findings to leading experts in the field.
http://sites.utoronto.ca/ai/gii/
The 2012-2013 Global Ideas Institute challenge focused on food insecurity and malnutrition in the Global South. Micronutrient deficiencies, a form of malnutrition, are a significant cause of illness and premature death throughout the world. This is particularly true in the developing world, where nearly 20% of the population suffers from iodine deficiency, about 25% of children have sub-clinical vitamin A deficiency, and 40-60% suffer from anemia. Micronutrient deficiencies can lead to impaired growth and cognitive development, birth defects, cretinism, and blindness, as well as decreased school and work performance and poor general health. Therefore, addressing micronutrient deficiencies is of critical importance. Effectively doing so will also help bring us closer to achieving five of the eight Millennium Development Goals for 2015 (eradicate extreme hunger and poverty, achieve universal primary education, reduce child mortality, improve maternal health, and combat HIV/AIDS, malaria and other diseases).
The mission of Sprinkles Global Health Initiatives (SGHI) is to help reduce and eliminate malnutrition, including micronutrient malnutrition, through focused research and advocacy. In 1997, SGHI developed Sprinkles to prevent and treat micronutrient deficiencies among young children and other vulnerable groups at risk. Sprinkles are sachets (similar to small packets of sugar) containing a blend of micronutrients in powder form that can easily be sprinkled onto foods prepared in the home. Any homemade food can be instantly fortified by adding Sprinkles. Coating of the iron prevents changes to the taste, colour or texture of the food to which Sprinkles are added.
This year’s challenge was to create a strategy to scale up the supply of Sprinkles, improve the distribution of the product, and ensure that targeted end-users (people in developing countries who have limited access to a diverse supply of foods and are at risk of micronutrient deficiencies) are aware of it and are using it correctly.
Led by mentors from the University of Toronto, high school students completed readings, attended a speaker series with subject matter experts, participated in workshops, and worked with their teammates online and in person to address this year’s challenge. In April 2013, the teams presented their strategy for scaling up the supply, distribution, and usage of Sprinkles. This final symposium took place at the Munk School and featured a panel of experts in the health and development field.
