programs working in kenya to cope with malnutrition, hunger and food insecurity

1. Nutrition programs in Kenya
BINT-E-HAWA
70052884

2. Contents
• Introduction
• Factors involved in
stunting
• Global and Regional
Commitment to
Nutrition and Agriculture
• National Nutrition
Policies/Legislation,
Strategies, and Initiatives
• USAID Programs
• Research
• Empowering Kenyan
Women with Nutrition
Education
• Conclusion

3. Introduction
• Malnutrition in childhood and pregnancy has
many adverse consequences for child survival
and long-term well-being
• In Kenya, 1.82 million children under 5 years
(26 percent) are suffering from chronic
malnutrition
• Kenya’s economy grew in 2016, making Kenya
one of the fastest-growing economies in Sub-
Saharan Africa (World Bank 2017)

4. • Kenya continues to face severe food insecurity
with 3.4 million people in 2017 suffering from
acute food insecurity (USAID 2017a)
• Persistent droughts, high costs of domestic
food production, high global food prices, low
purchasing power all contribute to food
insecurity in the nation (USAID 2017a).
• Stunting in some parts of kenya is very high as
compare to acute malnutrition

5. FACTORS INVOLVED

6. Mother education
• Children of mothers who did not complete
primary school or who have no education are
more likely to be stunted at 34 percent and 31
percent, respectively
• children of mothers with a secondary or
higher education at 17 percent

7. IYC feeding practices
• Although exclusive breastfeeding practices
have increased dramatically
• But still only 42% are exclusively breastfed for
4-6 months and only 62% initiate breastfed
within first hour
• Complementary feeding practices are also
poor in Kenya

8. Micronutrient Deficiency
• Vit A and iron deficiency is also really common
here
• Most of the mothers and infants suffer
through anemia

9. Gender inequality
• 15-19 years girls in Kenya, are the most
malnourished group in Kenya with a BMI
below 18.5
• adolescent girls are more likely to be
malnourished and have a low birth weight
baby who is more likely to become
malnourished, and be at increased risk of
illness and death than those born to older
mothers

10. High population growth
• Kenya has one of the world’s highest rates of
population growth (USAID 2017a). The
population has tripled in the past 35 years,
straining the country’s resources and leaving
young people, especially women, particularly
vulnerable to poverty and malnutrition

11. GLOBAL AND REGIONAL COMMITMENT
TO NUTRITION AND AGRICULTURE

12. 2012 Committing to Child Survival: A
Promise Renewed Campaign
Kenya pledged to reduce under-5
mortality to 20 or fewer deaths
per 1,000 live births by 2035
2012 Scaling Up Nutrition (SUN)
Movement
a global movement
that unites national leaders, civil
society, bilateral and multilateral
organizations, donors, businesses,
and researchers in a collective
effort to improve nutrition
2010 Comprehensive Africa Agriculture
Development Programme
(CAADP) Compact
CAADP is an Africa-led program
bringing together governments
and diverse stakeholders to reduce
hunger and poverty

13. NATIONAL NUTRITION
POLICIES/LEGISLATION, STRATEGIES,
AND INITIATIVES

14. 1. National Nutrition Action Plan
2. National Food and Nutrition Security Policy
3. National Comprehensive School Health Policy
4. The Breast Milk Substitutes (Regulation and Control)
5. Kenya National Strategy for the Prevention and
Control of Non-Communicable Disease
6. National School Health Strategy Implementation Plan
7. Child Survival and Development Strategy
8. Food Security and Nutrition Strategy

15. USAID PROGRAMS

16. • Feed the Future
• Food for Peace
• USAID Kenya Crop and Dairy Market Systems
Development Activity
• Kenya integrated Water and Sanitation
Program (KIWASH)
• Maternal Child Survival Program(MCSP)

17. SCHOOL NUTRITION AND MEALS
STRATEGY FOR KENYA

18. Vision and Mission
• The vision of this strategy is: School children
are well nourished, healthy and are able to
learn
• Mission is to provide, promote and coordinate
the School Nutrition and Meals Initiatives in
Kenya

19. Objectives
1. To increase intake and awareness of
adequate, culturally appropriate nutritious
meals amongst school age children
2. To improve enrolment, attendance, retention,
completion and learning of school age children
3. To promote local economic, social and
agricultural development

20. 4. To develop mechanisms for a nationally-
owned and sustainable program
5. To promote partnerships for resources
mobilization for school meals
6. To strengthen governance and multi- sectoral
coordination mechanisms for the school
nutrition and meals program

21. School Meals Programs in Kenya
• The Home-Grown School Meals Program
(HGSMP)
• The Njaa Marufuku Kenya Program
• Community supported initiatives

23. Nutrition Standards and requirements
Cereals and root crops (energy foods):
cassava, maize, rice, sorghum, millets,
sweet potato, yams, Irish potato, bread
and chapatti
150 grams per child per school day
Protein sources and possible substitutes:
eggs, pulses (beans, lentils, pigeon peas,
cow peas etc.), meat, milk, ground nuts
40 grams per child per school day
Dairy ½ to 1 cup
Vegetable oil ~5 grams per child per school day
Iodized Salt ~3 grams per child per school day

24. Complementary rations of fresh fruits (1 cup) and vegetables (½ cup cooked or 1 cup
fresh) should be provided as often as possible.
When school meals do not suffice, micronutrient powders can be added to cooked
school meals to address micronutrient deficiency among school children.
This amounts to ~30 percent or one third of the daily energy requirements and the
dietary diversity needs for a child

25. RESEARCH PERFORMED

26. INTRODUCTION AND METHODS
• A nine-month nutrition education intervention
was conducted to address the gap in
knowledge among school children in
Machakos District
• Following methods were used to collect data
– Questionnaires
– group discussions
– pre-tests
– post-tests

27. Results
• Nutrition knowledge among pupils improved
significantly in experimental rural and urban
schools compared to the control schools
• underweight, stunting and wasting levels
before the intervention reduced

28. Conclusion
• significant improvement in nutrition
knowledge and practices in both rural and
urban experimental schools
• food shortage may be a leading cause of
malnutrition, lack of nutrition education is an
equally important factor that should be
addressed in tackling malnutrition

29. EMPOWERING KENYAN WOMEN WITH
NUTRITION EDUCATION

30. • The Smart Food initiative is working on it by
– participatory cooking classes
– nutrition training
– door-to-door educational outreach
visited over 100,000 home
recommended healthy, micronutrient dense diets
held healthy eating workshops for more than 10,000
women
participatory cooking classes for over 12,000 women
farmers

31. Benefits
• teach women how to cook various healthy and
tasty dishes
• also cover hygienic cooking practices and
energy-saving cooking methods

32. Conclusion
• Although food insecurity is a major issue in
Kenya But with the help of internal and
external powers and through enhancing
school nutrition(as proved in research) and by
empowering women to cook healthy food, the
nutritional status of Kenya can be improved

33. • https://www.usaid.gov/sites/default/files/doc
uments/1864/Kenya-Nutrition-Profile-
Mar2018-508.pdf
• https://foodtank.com/news/2018/06/empow
ering-kenyan-women-with-nutrition-
education/
• https://extranet.who.int/nutrition/gina/sites/
default/files/KEN_school%20nutrition%20and
%20meals%20strategy%20for%20Kenya.pdf