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1
Background book on Management of the Child with a Serious Infection or Severe Malnutrition
Caring for Newborns and Children in the Community. Photo Book
World Health Organization; UNICEF
(2011)
Identify Signs of Illness : Photo 1 and 2. Chest indrawing
Photo 3. Severe malnutrition (marasmus)
Photo 4, 5, and 6. Using a MUAC strap
Photo 7. Severe malnutrition (kwashiorkor)
Photo 8 and 9.
...
Checking for swelling of both feet
With notes to the facilitator (NTF)
more
Fertilizing Crops to Improve Human Health: A Scientific Review
IPNI, IFA
International Plant Nutrition Institute, International Fertilizer Industry Association
(2012)
C1
- The Role of Plant Nutrition in Supporting Food Security
- Micronutrient Malnutrition: Causes, Prevalence, Consequences and Interventions
- Fertilizer Application and Nutraceutical Content in
Health-Functional Foods
- Plant Nutrition and Health
...
Risks Associated with Plant Diseases
- Human Health Issues Associated with Nutrient Use in Organic
and Conventional Crop Production
more
This publication provides directions for a logical, evidence informed approach to selecting, developing, implementing and monitoring population-based interventions within the context of the double-burden of malnutrition in South-East Asia. The focus
...
of this guide is on processed or ultra-processed pre-packaged foods.
more
Punjab Province Report: Nutrition Political Economy, Pakistan
Zaidi, Shehla; Bhutta, Zulfiqar et al.
Institute of Development Studies, Aga Khan University
(2015)
C1
In this report a nutrition governance framework was applied to research and analyse the provincial experience with nutrition policy in Pakistan, looking both at chronic and acute malnutrition. Twenty-one in-depth interviews with key stakeholders wer
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e also conducted along with a review of published and grey literature. Findings were validated and supplemented by consultative provincial roundtable meetings. Punjab’s nutritional puzzle is that it has high levels of chronic malnutrition and micro-nutrient deficiencies despite a surplus production of food and a low poverty level. Under-nutrition is mainly linked to insufficient attention to preventive health strategies and to a lack of connection between relevant sectors such as Education, Health, Poverty, Safe Water and Sanitation, and Food. Strategic opportunities are recommended which include cross-party political support and ownership for nutrition, with steering by executive leadership; multi-sectoral action and functional integration of various departments and programmes with the creation of a central convening structure for effective cross-sectoral coordination; broadening of nutritional activities beyond salt iodization and vitamin A coverage; central co-ordination of monitoring and evaluation and effective partnerships between the state and non-state sector around data production, awareness, advocacy, and monitoring.
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Over the period 2015 to 2019, scaling up a package of selected nutrition-specific and nutrition sensitive interventions to cover 90 per cent of Sudan would:
- Reduce the under-five mortality rate to 49/1,000 live births
- Reduce the prevalence of stunting to 25 per cent
- Reduce the ... prevalence of wasting (global acute malnutrition – GAM) to 6 per cent
- Increase exclusive breastfeeding to 63 per cent
- Reduce iron deficiency anaemia among pregnant women to 26 per cent. more
- Reduce the under-five mortality rate to 49/1,000 live births
- Reduce the prevalence of stunting to 25 per cent
- Reduce the ... prevalence of wasting (global acute malnutrition – GAM) to 6 per cent
- Increase exclusive breastfeeding to 63 per cent
- Reduce iron deficiency anaemia among pregnant women to 26 per cent. more
Après un rappel des données générales sur la malnutrition infantile, nous décrirons l'évolution de la mortalité et de la morbidité de ce fléau. Puis, nous exposerons la méthodologie et les résultats de notre étude. L'étude est d'abord r
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étrospective, analysant les indicateurs de fonctionnement du centre sous régime diététique traditionnel, puis prospective avec l'étude de l'efficacité d'un produit de renutrition prêt à l'emploi, le Plumpy Nut. Nous rappellerons les principaux facteurs de risque liés à l'installation d'un déficit nutritionnel. Les résultats obtenus, principalement en termes de gain de poids moyen et d'indicateursde fonctionnement du centre de renutrition seront comparés à ceux de la littérature. Nous développerons les méthodes d'approches thérapeutiques, multidisciplinaires les mieux adaptées à chaque situation pour améliorer la prévention et la guérison de la malnutrition des enfants malnutris.
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Key facts
- A healthy diet helps to protect against malnutrition in all its forms, as well as noncommunicable diseases (NCDs), including diabetes, heart disease, stroke and cancer.
- Unhealthy diet and lack of physical activity are leading global
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risks to health.
- Healthy dietary practices start early in life – breastfeeding fosters healthy growth and improves cognitive development, and may have longer term health benefits such as reducing the risk of becoming overweight or obese and developing NCDs later in life.
- Energy intake (calories) should be in balance with energy expenditure. To avoid unhealthy weight gain, total fat should not exceed 30% of total energy intake (1, 2, 3). Intake of saturated fats should be less than 10% of total energy intake, and intake of trans-fats less than 1% of total energy intake, with a shift in fat consumption away from saturated fats and trans-fats to unsaturated fats (3), and towards the goal of eliminating industrially-produced trans-fats (4, 5, 6).
- Limiting intake of free sugars to less than 10% of total energy intake (2, 7) is part of a healthy diet. A further reduction to less than 5% of total energy intake is suggested for additional health benefits (7).
- Keeping salt intake to less than 5 g per day (equivalent to sodium intake of less than 2 g per day) helps to prevent hypertension, and reduces the risk of heart disease and stroke in the adult population (8).
- WHO Member States have agreed to reduce the global population’s intake of salt by 30% by 2025; they have also agreed to halt the rise in diabetes and obesity in adults and adolescents as well as in childhood overweight by 2025 (9, 10).
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Guideline: Nutritional care and support for patients with tuberculosis
Maria del Carmen Casanovas, Knut Lönnroth, Luz Maria De-Regil et al
World Health Organization
(2013)
C_WHO
Undernutrition increases the risk of tuberculosis (TB) and in turn TB can lead to malnutrition. Undernutrition is therefore highly prevalent among people with TB. It has been demonstrated that undernutrition is a risk factor for progression from TB
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infection to active TB disease and that undernutrition at the time of diagnosis of active TB is a predictor of increased risk of death and TB relapse. However, the evidence concerning the effect of nutritional supplementation on TB prevention and health outcomes among people with TB had not previously been systematically reviewed. This guideline provides guidance on the principles and recommendations for nutritional care and support of patients with TB as part of their regular TB care
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This plan guides FAO’s response to prevent the levels of food insecurity and malnutrition from worsening. It sets out key emergency agricultural livelihood interventions to be implemented within the framework of the 2018 Yemen Humanitarian Respons
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e Plan (HRP)
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This publication’s primary purpose is to provide a compilation of actions to address malnutrition in all its forms, in a concise and user-friendly format to help in decision-making processes for integration of nutrition interventions in national h
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ealth policies, strategies, and plans based on country-specific needs and global priorities.
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Humanitarian crises exacerbate nutritional risks and often lead to an increase in acute malnutrition. Emergencies include both manmade (conflict) and natural disasters (floods, drought, cyclones, typhoons, earthquakes, volcanic eruptions, etc.). Com
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plex emergencies are combinations of both manmade and natural disasters, often of a protracted nature. Millions of people are affected by humanitarian crises every year. The increasing frequency and scale of emergencies requires nutrition to be addressed in all phases of a response.
Crisis situations, whether acute or protracted, impact on a range of factors that can increase the risk of undernutrition, morbidity, and mortality. They may involve: the large-scale destruction of property and infrastructure; the erosion of livelihood strategies and purchasing power; a breakdown of and reduced access to essential services, including health services, water supply, and sanitation; and the displacement of large numbers of people. Emergencies can also disrupt social systems and the quality of care/feeding practices. Household access to food may be negatively affected and people may find themselves in overcrowded settlements with their families divided. As a result, at the individual level, there is often an increased risk of deteriorating health and nutritional status, resulting in a greater likelihood of death.
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Assessing the Impact of Workforce Nutrition Programmes on Nutrition, Health and Business Outcomes: A Review of the Global Evidence and Future Research Agenda
Dhillon, C.N.; Ortenzi, F.
International Journal of Environmental Research and Public Health
(2023)
CC
One in three people globally suffers from at least one form of malnutrition, leading to poor health outcomes and low productivity in the workplace. The workplace offers an important, relatively unexploited opportunity to address
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malnutrition in all its forms. This narrative literature review aims to understand the impact of workforce nutrition programmes on nutrition, health, and business outcomes, based on high-strength-of-evidence studies. We used PubMed as our primary research database, complemented by Google Scholar, to identify systematic reviews, meta-analyses, and randomised controlled trials published between January 2010 and October 2021. In total, 26 records were included. We found that comprehensive workforce nutrition programmes, including a variety of intervention areas, and/or programmes targeting high-risk categories of workers (overweight/obese or (pre-)diabetic) were more likely to be effective on nutrition, health, and business outcomes. Within comprehensive and targeted programmes, individualised counselling and worksite environmental modifications were often mentioned as the most effective components. However, a high degree of heterogeneity in outcome measures and programme designs made it difficult to draw strong conclusions on the impact of workforce nutrition interventions. Limited evidence was found on business outcomes, longer-term effects of interventions, and programme implementation in LMICs. Therefore, further research is needed to address these evidence gaps.
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Nutrition Topic Guide
Jessica Meeker, Stephen Thompson, Inka Barnett
The Health & Education Advice & Resource Team (HEART)
(2013)
This Topic Guide has been compiled to provide an overview of undernutrition in the context of development. The focus of the Guide is on undernutrition, defined as the outcome of insufficient (quantity and quality) of food intake (hunger) and repeated infectious diseases. Undernutrition includes bein
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g underweight for one’s age, too short for one’s age (stunted), underweight for one’s height (wasted), and deficient in vitamins and minerals (micronutrient malnutrition). This review does not focus on the other component of malnutrition, which is overnutrition
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El Niño is over but its impact on children is set to worsen as disease, malnutrition continue to spread
In Eastern and Southern Africa alone, 26.5 million children are in need of aid
The 2017 Global Nutrition Report focuses on 5 key areas and finds that improving nutrition can have a powerful multiplier effect across the SDGs. Indeed, it indicates that it will be a challenge to achieve any SDG without addressing nutrition. The report shows that there is an exciting opportunity t
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o achieving global nutrition targets while catalysing other development goals through ‘double duty’ and ‘triple duty’ actions, which tackle malnutrition and other development challenges could yield multiple benefits across the SDGs.
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The 2017 Global Nutrition Report focuses on 5 key areas and finds that improving nutrition can have a powerful multiplier effect across the SDGs. Indeed, it indicates that it will be a challenge to achieve any SDG without addressing nutrition. The report shows that there is an exciting opportunity t
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o achieving global nutrition targets while catalysing other development goals through ‘double duty’ and ‘triple duty’ actions, which tackle malnutrition and other development challenges could yield multiple benefits across the SDGs.
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This report documents severe overcrowding, unsanitary conditions, malnutrition, and lack of adequate health care. Human Rights Watch found violent abuse by guards in four official detention centers in western Libya, including beatings and whippings.
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Human Rights Watch witnessed large numbers of children, including newborns, detained in grossly unsuitable conditions in three out of the four detention centers. Almost 20 percent of those who reached Europe by sea from Libya in 2018 were children.
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High prevalence of target diseases in rural and developing nations, increased prevalence of malnutrition across the globe, lack of hygiene and poor sanitation facilities, Migratory patterns of population, introduction of new chemical entity in the f
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ield of therapeutics, favorable government regulations, and increased R&D investments are key factors contributing to high CAGR of point of care diagnostics market during the forecast period.
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There is growing international consensus that food systems transformation is important to address the challenges of malnutrition in all its forms, the burden of noncommunicable diseases (NCDs), environmental sustainability, increasing inequality and
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ensuring the welfare of workers and animals. In light of the urgency of these challenges, there are questions about the role of red and processed meat in healthy and sustainable food systems. Globally, production and consumption of all types of meat has increased substantially in the last 50 years, and – although red meat consumption is now plateauing in high-income countries (HICs) – is predicted to increase by a further 50% by 2050. Meat consumption remains highly unequal both between and within countries, and animal-source food intakes, including red meat, are lowest among those at most risk of undernutrition
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