First 1000 Days of Life Are the Key

Total Page：16

File Type：pdf, Size：1020Kb

WASTED STUNTED (Thin) (Short) Normal height 60% 2005-05 2015-16 50% 48% 40% 38% 30% 20% 21% 20% 10% NORMAL 0% Stunting Wasting UNDERNUTRITION TREND BY AGE 6 months to 24 mo crucial: adult height is set at 2 years of age 60 Stunted 50 Stunted 40 30 % children % children 20 Wasted 10 Stunted 0 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 52 54 56 58 Age in months Height at 2 years determines adult height, NFHS 4: 2015-16 productivity and income First 1000 days of life are the key • Period of rapid brain growth and maturation: 80% by 2 years 4 1000 days are the key • Undernutrition occurs in the first and the second year • First 1000 days determine the sensory, language and cognitive development • Linear growth failure in this period is associated with adult short stature • Consequence: Less strong, less smart child – Compromised cognition, learning, IQ – Low productivity, income – Lower offspring birthweight (females) 5 Three reasons why kuposhan occurs • Low weight at birth: 25% • Serious illnesses: Diarrhea and pneumonia – 25% • Inadequate food intake – 50% 6 Food • Breast feeding – Initiate within one hour – Nothing else for first 6 months – Continue upto 2 years or more • Semi-solid food from 6 months onward (Complementary feeding / Poorak ahar) 7 8 India: adequacy of complementary feeding for children 6-24 months of age, 2006-2016 %70 receiving adequate complementary Adequate diet 2006 Adequate diet 2016 feeding 60 90% of our young children are nutrition hungry 50 40 30 20 10 0 Adequate diet = child 6-24 fed either breastmilk/source of dairy; and age-appropriate number of food groups and age-appropriate number of meals per day NFHS-3 indicator calculation by IFPRI; NFHS-4 indicator as reported in fact sheets. Immediate determinants (2006-2016): Limited progress on IYCF and child health Source: NFHS-3; NFHS-4 Complementary feeding 11 What to feed 1. CEREAL Wheat or rice (Carb) 2. DAL Thick mashed (Protein) 3. VEG / fruit Seasonal veg / Pulp fruit (banana, papaya) mashed 4. OIL Oil, butter, ghee 5. MILK Milk and products Jaggery, sugar, As accepted Egg Take home ration 12 What to feed 1. CEREAL Wheat or rice (Carb) Khichri, thick dal, dalia, soft roti, sattu, poa, soft idli, 2. DAL Thick mashed suji kheer, rice kheer (Protein) 3. VEG / fruit Seasonal veg / Added vegetable / fruit Pulp fruit (banana, papaya) mashed 4. OIL Oil, butter, ghee Add extra on top 5. MILK Milk and products Take milk without dilution by cup/glass Jaggery, sugar, Egg Take home ration 13 1. Consistency • Semi solid, thick liquid 2. How much • 6 m – 1 year : 1/2 to 1 katori • After 1 year : 1 to 11/2 katori 3. How often • 6 m – 1 year : 3 times • After 1 year : 5 times 4. How • Pyar se, aaram se 14 Energy density 1. Continue breastfeeding 3. Feed with spoon 2. Wash hands 16 18 19 20 ✓2 sessions of Poorak ahaar demonstration in groups in each village. 21.

Copy Link

Recommended publications

Formative Qualitative Report on Complementary Feeding Practices in Pakistan.Pdf
TABLE OF CONTENTS Acronyms 7 Glossary 8 Preface 10 Foreword 11 Executive summary 12 Formative research on complementary feeding practices in Pakistan 14 1 Introduction 16 2 Purpose, objectives and scope of research 17 2.1 Purpose and objective 17 2.2 Scope of the research 18 3 Research methodology 19 3.1 Primary data collection tools 19 3.2 Respondent categories and sample size 20 3.3 Fieldwork districts 22 3.4 Field team 22 3.5 Data analysis 22 3.6 Ensuring rigour 23 3.7 Research ethics 24 3.8 Strengths and limitations of the study 24 4 Research findings and discussion 25 4.1 Socioeconomic characteristics 25 4.2 Gender roles and responsibilities at household level 26 4.3 Breastfeeding and its relation to complementary feeding 27 4.4 Initiation of solid and semi-solid foods 29 5 Complementary feeding practices 32 5.1 Minimum dietary diversity 32 5.1.1 Grains, roots and tubers 34 5.1.2 Nuts and legumes 35 5.1.3 Dairy products 36 5.1.4 Meat products 37 5.1.5 Eggs 38 5.1.6 Vitamin A-rich fruits and vegetables 39 5.1.7 Other fruits and vegetables 40 5.1.8 Shelf foods 41 5.2 Minimum meal frequency 42 5.3 Minimum acceptable diet 43 5.4 Barriers and enablers to complementary feeding 44 6 Cross-cutting factors: WASH, social protection and food security 48 7 Conclusions and recommendations 50 8 Annexure 52 Azad Jammu and Kashmir (AJK) 54 Balochistan 70 Gilgit-Baltistan (GB) 86 Khyber Pakhtunkhwa (KP) 102 Tribal districts of KP 118 Punjab 134 Sindh 152 Formative Qualitative Research on Complementary Feeding Practices in Pakistan LIST OF TABLES
[Show full text]
Traditional Beekeeping with the Indian Honey Bee (Apis Cerana
Traditional beekeeping with the Indian honey bee (Apis cerana F.) in District Chamoli, Uttarakhand, India P Tiwari, J K Tiwari, Dinesh Singh and Dhanbir Singh Department of Botany and Microbiology HNB Garhwal University, Srinagar Garhwal-246174, Uttarakhand E-mail: [email protected] Abstract microphyllus, Cornus capitata, Juglans regia, The present study aimed to recognize and Lagerstroemia spp., Myrica esculenta, document the traditional knowledge and Ougeinia oojeinensis, Phyllanthus emblica, methods of beekeeping in district Chamoli. A Prunus cerasoides, Prinsepia utilis, Pyrus structured questionnaire on different aspects spp., Rosa spp., Rubus spp., Rhododendron of traditional beekeeping was administered to arboreum, Terminalia spp., Toona hexandra, 460 traditional beekeepers to collect data from Zanthoxylum armatum and numerous 110 villages of the district during 2011. Asteracean, Crassulacean, Lamiacean Beekeeping with Apis cerana is a common members along with oil, vegetable, fruit and practice in district Chamoli and has been cereal crops which are good sources of nectar mostly carried out through traditional methods. and pollen for bees. Authentic documentation The bees are mainly kept in wall hives besides of traditional beekeeping in this region is the log and miscellaneous hives, which are lacking; the present study is an attempt to made from locally available materials. The record the knowledge and methods of people have indigenous knowledge of traditional beekeeping as practised in district beekeeping which is passed from one Chamoli. generation to another. In the hill area traditional hives are more suitable than Study area modern hives but for the drawback in colony The present study was conducted in district management. Modern beekeeping is in its Chamoli of Uttarakhand which is well known infancy in the area, so people need to be for its rich biodiversity and cultural mosaic.
[Show full text]
Level and Pattern of Household Consumer Expenditure in Delhi
GOVERNMENT OF NATIONAL CAPITAL TERRITORY OF DELHI LLeevveell aanndd PPaatttteerrnn ooff HHoouusseehhoolldd CCoonnssuummeerr EExxppeennddiittuurree iinn DDeellhhii Based on N.S.S. 64th Round July 2007 – June 2008 ( State Sample ) Groceries ……… Milk…………… Rent …………… Medicines …… School Fees … Conveyance … Vegetables … Fruits ………… Clothes……… Cooking Gas … Taxes………… DIRECTORATE OF ECONOMICS & STATISTICS 148, OLD SECRETARIAT, DELHI – 110054 www.des.delhigovt.nic.in GOVERNMENT OF NATIONAL CAPITAL TERRITORY OF DELHI LLeevveell aanndd PPaatttteerrnn ooff HHoouusseehhoolldd CCoonnssuummeerr EExxppeennddiittuurree iinn DDeellhhii Based on N.S.S. 64th Round July 2007 – June 2008 ( State Sample ) Groceries ……… Milk…………… Rent …………… Medicines …… School Fees … Conveyance … Vegetables … Fruits ………… Clothes……… Cooking Gas … Taxes………… DIRECTORATE OF ECONOMICS & STATISTICS 148, OLD SECRETARIAT, DELHI – 110054 www.des.delhigovt.nic.in GOVERNMENT OF NATIONAL CAPITAL TERRITORY OF DELHI Level and Pattern of Household Consumer Expenditure in Delhi DIRECTORATE OF ECONOMICS & STATISTICS 148, OLD SECRETARIAT, DELHI – 110054 www.des.delhigovt.nic.in PREFACE The Present Report on “Level and Pattern of Household Consum er Expenditure in Delhi” is brought out by this Directorate on the basis of sam ple survey conducted under the 64th NSS (July 2007 – June 2008) round. This report contains valuable data on consum ption levels and pattern of households in Delhi. The report also provides inform ation on the m ain dem ographic features like literacy, social-group, m arital status, occupational distribution, and other aspects of living conditions like, source of energy for cooking/lighting, dwelling ownership type, and off-take from PDS. The data available from the report will be useful for policy m akers in both governm ent departm ents and other public and private institutions.
[Show full text]
A Comprehensive Analysis of Ready to Eat Snack Food
Int.J.Curr.Microbiol.App.Sci (2018) 7(8): 4125-4130 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 08 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.708.429 A Comprehensive Analysis of Ready to Eat Snack Food Reeta Mishra*, Y.D. Mishra, B.P.S. Raghubanshi and P.P. Singh RVSKVV- Krishi Vigyan Kendra, Morena (M.P.), India Directorate of Extension Services, RVSKVV-Gwalior (M.P.), India *Corresponding author ABSTRACT Ready to eat snack food (sattu) was enriched with soy and pearlmillet flour. Sattu were evaluated for nutrient and sensory characteristics. In nutrient estimation of sattu, moisture content was found maximum in treatment C, while protein, fat, ash, calorie content and K e yw or ds iron content was maximum in treatment D. The carbohydrate was found maximum in treatment C and calcium content was maximum in treatment E. Best treatment was D Soybean, Pearl millet, among C, D and E. The soy and pearlmillet flours fortified sattu had good shelf life. The Ready to eat snack food, Fortification, Sensory product is ready -to-eat so don't require much time for preparation. It is a compact source characteristics of energy and nutrients including protein, fat, iron, calcium etc. Organoleptic test of sattus Ar ticle Info showed that with regard to flavour and taste, body and texture, colour and appearance and overall acceptability, sensory characteristics of D were found to be the best. The other Accepted: treatments C and E were also found acceptable.
[Show full text]
Studies on Ready- To- Eat Soybean Fortified Snack Food-Sorghum Sattu
Octa Journal of Biosciences ISSN 2321 – 3663 International peer-reviewed journal May, 2013 Octa. J. Biosci. Vol. 1(1):8-16 Research Article Studies on ready- to- eat Soybean Fortified Snack Food-Sorghum Sattu Sumedha Deshpande*, PC Bargale and M.K.Tripathi Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal – 462 038, (M. P.)India. Received 10nd Dec. 2012 Revised 5th Feb 2013 Accepted 15th March 2013 _________________________________________________________________________________ *Email: [email protected] Abstract: ‘Sattu’ is a roasted flour mixture of cereal and pulse combination and used as ‘ready -to-eat’ snack food in most parts of India. Owing to its high nutritional balance, long shelf life and excellent taste, sattu is also a popular supplement food especially in rural India. Efforts were made in present study to fortify soybean and sorghum with Bengal gram (Chickpea) in various proportions to prepare nutritious and ready- to- eat snack. The selected grains were moisture conditioned to 30% level, roasted and powdered and then blended in different proportions so that an acceptable final product with maximum nutritional benefit and adequate shelf life was developed. Soybeans were blended in the range of 10 to 40% while sorghum was incorporated from 10 to 35% and the proportion of Bengal gram varied in the range of 40 to 70%. The products developed were analyzed for their proximate composition, shelf life and sensory evaluation. Results indicated that protein content of the developed products increased from 20 to 70% when compared to the conventional sorghum:Bengal gram sattu, while fat content increased by 21 to 121% depending upon the level of soybean fortification.
[Show full text]
From the North Delectable Home Cooking
Contents JAMMU AND KASHMIR Kashmiri Naan Zafrani Pulao Kashmiri Dum Aloo Dum Nadru- Spicy baked Lotus roots Chamani Qualiya Haak- Kashmiri Spinach Phirni- Creamy rice flour pudding HIMACHAL PRADESH Bhatura Sattu Paratha Jeera Rice Chana Madra Kadhi Poppy seeds Halva/ Halwa BOOKS Kangra Valley Green Tea UTTARANCHAL/ UTTARAKHAND Mandua ki Roti DC Thechwani Ras Kafuli Jholi Chainsoo Kaapa Jhangora ki Kheer PUNJAB Punjabi Laccha Paratha Mooli Paratha Sarson ke Saag Methi Matar Malai Paneer Tikka Maharani Dal Gulkhand Peda HARYANA Makki di Roti Sweet Rice Dal Makhni Baingan Da Bharta Rajma Sabat Aloo Dahi Bhalle Apple Rabri BOOKS DELHI Parath Paratha Shahi Paneer DC Gobhi Manchurian Paneer Taash Kebab Potato in Yogurt Gravy Kachori Pista Kulfi JAMMU AND KASHMIR Kashmir, the northern tip of the Indian State has a rich and interesting culinary past. It all starts with the famous Wazwan; the most awed 36 course Kashmiri Muslim banquet! This was an old tradition, which is rarely seen today but cherished with immense fondness. The cuisine culture here is an amalgamation of the foods of Kashmiri Muslims and the Kashmiri Pundits. Earlier, the use of asafoetida was exclusive to the Pundits, as the Muslims avoided it, and the same was the case with garlic and onions, only these were avoided by the Pundits. The State revels in its exquisite and varied culinary marvels, and has maintained a distinct personality of its own. The natives are voracious meat-eaters, and prefer lamb to most other meat. Not many dishes are prepared in Kashmir without the use of yogurt. Rice is the staple food and the State is famous for its fine array of biryanis.
[Show full text]
Notice Dated 20 Th June 2016 for Operationalization of Standards Of
Notice for operationalization of standards of Food Additives for ues in various Food Categories as finalized after considering stakeholder comments in response to the Draft notification dated 04.08.2015 The draft amendment notification No. 11/09/Reg/Harmoniztn/2014 was notified in the Gazette of India on 04.08.2015 and uploaded on the FSSAI website on 13.10.2015 for inviting suggestions and comments from various stakeholders. 2. Pending finalization of the above draft notification, some of the standards of food additives provisions in the above mentioned notification, where no comments were received, were segregated and made operational in addition to the provisions contained in Regulations 3.1 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 and the same were uploaded on FSSAI website vide notice dated 23.12.2015. 3. Meanwhile, the draft notified regulations along with comments and suggestions received from stakeholders were reviewed and finalized in the Scientific Panel and Scientific Committee. The Food Authority in its 20th meeting held on 27.01.2016 approved the final notification of food additives provisions in various food categories. 4. These finalized food additives provisions are now being operationalized pending final notification of the amendment to Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016. These provisions will supersede the provisions of Food Additives which were previously operationalized on 23.12.2015 together with provisions contained in Regulations 3.1 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, as mentioned in Point No. 2 above.
[Show full text]
Microwave Oven
RECIPE MANUAL MICROWAVE OVEN MJEN326TL www.lg.com MFL67281888 Rev.00_06072019 Copyright © 2019 LG Electronics Inc. All Rights Reserved. Various Cook Functions............................................................................... 3 401 Recipes List ........................................................................................... 4 Charcoal/Indian Cuisine .............................................................................. 10 Mantras for Heart Friendly Recipes by Heart Care Foundation of India ... 53 Healthy Heart ............................................................................................ 54 Indian Roti Basket/Ghee ............................................................................ 65 Diet Fry / Low Calorie ..................................................................................... 79 Kids’/ Dairy Delight .......................................................................................116 Usage of Accessories/Utensils ................................................................... 144 2 Various Cook Functions Please follow the given steps to operate cook functions (Charcoal/Indian Cuisine, Healthy Heart, Indian Roti Basket/Ghee, Diet Fry / Low Calorie , Kids’ / Dairy Delight) in your Microwave. Indian Charcoal/ Kids’ / Cook Healthy Roti Diet Fry / Indian Dairy Functions Heart Basket/ Low Calorie Cuisine Ghee Delight Press Press Press Press Press STEP-1 STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel Charcoal/ Indian Kids’ / Indian Healthy Roti Diet Fry
[Show full text]
01 Indian Cooking
Introduction to Indian Cookery BHM -401T UNIT: 01 INDIAN COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Philosophy of Indian Food 1.3.1 Pre Ancient Era 1.3.2 Ancient Era 1.4 The Great Indian Cuisine – Key Features 1.4.1 Classification of Food Based on Nature 1.4.2 Classification of Food Based on Vargas 1.4.3 Classification of Foods Based on Nutrients 1.5 Regional Influences on Indian Food 1.5.1 Indian Regional Cuisine at a glance 1.5.1.1 South India 1.5.1.2 North-east 1.5.1.3 North India 1.5.1.4 Western India 1.5.1.5 Eastern India 1.6 Summary 1.7 Glossary 1.8 References/Bibliography 1.9 Suggested Readings 1.10 Terminal Questions 1.1 INTRODUCTION Once we think of India we think of food we think of the colour we think of the aromas and textures that create sensation over our taste buds. India is a diverse country having numerous states and languages having a multitude of culinary styles to choose from there's one thing special about this cuisine that it is so friendly to the palate that every meal across the country is diverse and becomes palatable treat India has a rich gastronomic heritage write from Alexander to Nadir Shah to Shershah Suri to Babar all had a middle east connect therefore Central Asia and Mediterranean has played an important role in enhancing the Indian culinary traditions and making the cuisine so diverse. The cuisine has also been largely affected by the European traditions.
[Show full text]
Relevance of Food Narratives in Salman Rushdie's Midnight's Children and Arundhati Roy's God of Small Things
International Journal of Academic Research and Development International Journal of Academic Research and Development ISSN: 2455-4197 Impact Factor: RJIF 5.22 www.academicsjournal.com Volume 3; Issue 2; March 2018; Page No. 1591-1597 Food for thought: Relevance of food narratives in Salman Rushdie's Midnight's Children and Arundhati Roy's God of Small Things Loveleen Professor, Department of English and Foreign Languages, MDU, Rohtak, Haryana, India Abstract Food has been integral to literary interpretation of texts although its relevance has often been eclipsed. It is usually considered as an appendage to the main argument. If probed carefully, food is a metaphor that lends a special dimension to the theme. What the writer cannot emphasize through narrative is conveyed through food narrative. The present paper discusses two works of eminence which have hardly been looked at from the perspective of food. In both these works, food is a potent literary tool to evocate theme and also to delineate the characters. As food narratives tell a lot about a culture, the present study is an endeavor to highlight its importance in thematic and aesthetic parlance thus engaging with the area of Cultural Studies also. Keywords: food narrative, probed, tool, culture, thematic, aesthetic Introduction to familiarize themselves with indigenous people and their Food is an oft-mentioned part of many literary narratives. It is lifestyle. It has now evolved into a cultural site of not just the ingredients, preparation and serving of special interdisciplinary interest for scholars of Women’s Studies. food on certain occasions, but also as a cultural construct that Larger numbers of books are being written and published and food connotes a multiplicity of meanings.
[Show full text]
Working with the Winds of Change
Working with the Toward Strategies for Responding to the Winds of Change Risks Associated with Climate Change and other Hazards Editors Second Edition Marcus Moench and Ajaya Dixit Contributors and their Institutions: Sara Ahmed Shashikant Chopde Ajaya Dixit, Anil Pokhrel and Deeb Raj Rai S. Janakarajan Fawad Khan Institute for Social and Winrock International India Institute for Social and Environmental Transition-Nepal Madras Institute of Institute for Social and Environmental Environmental Transition -India Development Studies Transition-Pakistan Marcus Moench Daanish Mustafa Madhukar Upadhya, Kanchan Mani Dixit Shiraz A. Wajih and Amit Kumar and Sarah Opitz-Stapleton King’s College London and Madav Devkota Gorakhpur Environmental Action Group Institute for Social and Environmental Transition- Nepal Water Conservation Foundation International Working with the Winds of Change Toward Strategies for Responding to the Risks Associated with Climate Change and other Hazards Second Edition Editors Marcus Moench and Ajaya Dixit Contributors and their Institutions: Sara Ahmed Shashikant Chopde Ajaya Dixit, Anil Pokhrel and Deeb Raj Rai S. Janakarajan Fawad Khan Institute for Social and Winrock International India Institute for Social and Environmental Transition-Nepal Madras Institute of Institute for Social and Environmental Environmental Transition -India Development Studies Transition-Pakistan Marcus Moench Daanish Mustafa Madhukar Upadhya, Kanchan Mani Dixit Shiraz A. Wajih and Amit Kumar and Sarah Opitz-Stapleton King’s College London and Madav Devkota Gorakhpur Environmental Action Group Institute for Social and Environmental Transition- Nepal Water Conservation Foundation International © Copyright, 2007 ProVention Consortium; Institute for Social and Environmental Transition-International; Institute for Social and Environmental Transition-Nepal This publication is made possible by the support of the ProVention Consortium.
[Show full text]
Breakfast Snacks&
first Food 8 ● Taste of India’s biodiversity BREAKFAST SNACKS& BREAKFAST & SNACKS ● 9 first Food Makhana parantha 10 ● Taste of India’s biodiversity BREAKFAST & SNACKS More than religious Vaidya Balendu Prakash akhana (Euryale ferox), or foxnut, is a common fixture in religious MAKHANE KA PARANTHA ceremonies in north India. It grows in the wetlands of Bihar, largely M Makhana (roasted and in Mithila, and in the ponds of West Bengal. The makhana plant is powdered) - 1 cup almost covered in thorns. The fruits, ready by May-June, are about the size of a small Potato (boiled) - 1 orange. They carry eight to 20 black seeds which are roasted and cracked open. The Green chilli - to taste seed’s outer black part falls off to reveal the puffed makhana seeds. (Read about Salt - to taste makhana cultivation on page 12) Mash potato and knead with makhana powder. Mix salt and chopped chillies to taste. Make balls from the dough. Roll out as for chapatis and cook on griddle till sufficiently brown MORNING CEREAL Makhana (roasted and crushed) - 1/2 cup Milk - 1 glass Almonds - 4-5 Raisins - 15 Banana - 1/2 Breakfast cereal Makhana snacks Add makhana to a cup of hot milk. Add banana slices, Makhana’s medicinal properties are well-documented in Ayurveda. It is chopped almonds and raisins effective in curing cardiovascular diseases, leucorrhoea and circulatory problems and is used in post-delivery care. Makhana is also believed to increase hormone se- MAKHANA SNACK cretion. According to an Indian Council of Scientific Research publication, Nutri- Makhana - 100 gm tive Value of Indian Foods, 100 grammes of makhana contain 9.7 per cent protein, Muskmelon seeds - 50 gm 76.9 per cent carbohydrate, 0.1 per cent fat, 1.3 per cent minerals and 12 per cent water.
[Show full text]