Parameters for defining moderate malnutrition for prevalence levels

1
Structure of chapter
Food Security, Nutrition and Food Aid
Nutrition Assessment Analysis
Food Security Assessment Analysis
Food Security
Nutrition
Food Aid
Standard 1 General Food Security
Food aid planning
Food aid management
General Nutritional Support
Correction of Malnutrition
General nutritional support
Standard 2 Primary Production
Standard 1 Food handling
Standard 1 Moderate malnutrition
Standard 1 Ration planning
Standard 1 All Groups
Standard 3 Income Employment
Standard 2 At-risk groups
Standard 2 Severe malnutrition
Standard 2 Appropriateness acceptability
Standard 2 Supply chain management
Standard 4 Access to markets
Standard 3 Micronutrient malnutrition
Standard 3 Distribution
Standard 3 Food quality safety
2
General nutrition support standards 1 2

• (1) The nutritional needs of the population are
  met
• (2) The nutritional and support needs of
  identified at-risk groups are met.

3
Objectives of Session 3Meeting nutritional needs

• To review the nutritional requirements that must
  be met by the range of foods in the diet.
• To understand the factors which affect access to
  foods by emergency- affected populations.
• To determine the support required for infants and
  pregnant and lactating women

4

• all groups KI 1
• There is access to a range of foods staple
  (cereal or tuber), pulses (or animal products)
  and fat sources that meet nutritional
  requirements

• at-risk groups KI 6
• Infants exceptional cases, have access to an adequate
  amount of an appropriate breast milk substitute.
• Pregnant breastfeeding women have access to
  additional nutrients support
• Appropriate nutritional information, education
  training is given to relevant professionals, care
  givers organisations on infant child feeding
  practices.

5
Food groups
Carbohydrates (eg cereals)
Protein-rich foods (eg pulses)
Breastmilk
Fats and oils
Micronutrient-rich foods (eg vegetables)
WATER?
SALT?
6
Nutritional requirements
2,100 Kcals energy per person per day

• 10 to 12 in form of protein
• 17 in form of fat.

7
Are micronutrient requirements being met in the
ration?
What are the vitamin and mineral requirements?
8
Sources of micronutrients in food aid
Fortified salt
Blended food
Vegetables and fruits
Fortified dried skim and whole milk
Cereals (fortified flour)
Pulses
Fortified vegetable oil
9
Defining access
Direct access Crop production Livestock
production Gifts/dependence on kin Food aid Wild
foods Direct food exchange
Indirect access Market purchase Labour
exchange Sale of goods Borrowing
cash Remittances
10
How do natural disasters disrupt access to food?

• Destroys crops and livestock
• Destroys food stocks
• Disrupts markets
• Destroys roads, transport systems etc.

Flooding in Vietnam 2000 seriously damaged rice
crops
11
How does conflict disrupt access to food?

• Food used as a weapon of war
• Acts of omission
• Acts of commission
• Acts of provision

War damage in Bosnia-Herzegovina 1992-1995
12
How do political/economic events disrupt access
to food?

• Damaging economic policies (e.g. structural
  adjustment)
• Food price hikes (taking away subsidies)
• Sanctions
• Mismanagement of food reserves

13
Early coping strategies
Collecting wild foods, southern Sudan,
1999 Source Caroline Gullick
14
Early coping strategies
Soldiers selling/swapping cigarettes for food,
Sarajevo, 1994 Source Fiona Watson
15
Changes in coping strategies

• - Insurance strategies
• - Disposal of key productive assets
• Sale of productive assets
• Mortgaging farmland
• Sale of farmland
• - Crisis strategies
• Distress migration
• Prostitution
• Theft

Widow begging, Afghanistan, 2001
Source IFRC
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Objectives of Session 3Meeting nutritional needs

• To review the nutritional requirements that must
  be met by the range of foods in the diet.
• To understand the factors which affect access to
  foods by emergency- affected populations.
• To determine the support required for infants
  and pregnant and lactating women