The loss of resource productivity affects the health of populations undergoing desertification. One aspect of this loss is the alteration of traditional diets. Key foods drop out of people's diets with dislocation and disruption, causing a reduction in calorie, protein, and vitamin intakes. Traditional foods may not be available, or may be exorbitantly priced. Cheap foods are often the lowest in nutritional quality, offering bulk to fill stomachs but little in terms of an ade-