Windrose

NUTRITION
CHALLENGES IN
KENYA AND
MEASURES IN
ADRESSING THE
SITUATUATION
Table of Contents
1.0 INTRODUCTION ................................................................................................................................ 2
1.2 NUTRITION CHALLENGES IN KENYA AND THEIR IMPACTS .................................................. 2
1.2.1 Inadequate maternal or child health practices .............................................................................. 2
1.2.2 Inadequate access to health services ............................................................................................. 2
1.2.3 Inadequate food supply chains in countries or regions .................................................................. 2
1.2.4 Climate change .............................................................................................................................. 3
1.2.5 Food insecurity............................................................................................................................... 3
1.3 MIGITATION MEASURES IN ADRESSING THE SITUATION ...................................................... 3
1.4 REFERENCES ..................................................................................................................................... 5
1.5 APPENDIX........................................................................................................................................... 6
1
1.0 INTRODUCTION
Globally, malnutrition levels remain unacceptably high and are responsible for ill health than any
other cause. According to the Global Nutrition Report, 2018, it is estimated that the total cost of
malnutrition is about 3.5 trillion USD per year globally. Kenya is experiencing triple burden of
malnutrition characterized by the coexistence of under nutrition as manifested by stunting,
wasting, and underweight, micronutrient deficiencies, overweight and obesity including diet-
related non-communicable diseases (DRNCD). Data from the Kenya Health Demographic
Survey (KDHS) 2014 indicates that out of 7.22 million under f five children, nearly 1.9 million
are stunted (26 per cent); 290,000 wasted (4 per cent); 794,200 (11 per cent) underweight.
Notwithstanding this, there are notable geographical and social demographic variations in the
severity of malnutrition in the country. Out of the 47 counties, 9 (19%) have prevalence of
stunting above 30%, a level categorized as “severe” and of public health significance.
1.2 NUTRITION CHALLENGES IN KENYA AND THEIR IMPACTS
1.2.1 Inadequate maternal or child health practices

Malnutrition in children can be attributed to a variety of factors including poor infant and young
child feeding practices, poor maternal nutrition, low access to adequate and diversified diets,
childhood illnesses and inadequate access to health and nutrition services.
1.2.2 Inadequate access to health services

This may lead to an increase in micro-nutrient deficiencies, such as vitamin A deficiency,
anemia, zinc, etc., which in turn leads to an increased susceptibility to disease. For example, the
frequency of diarrheal disease and respiratory infection is associated with Vitamin A deficiency.
1.2.3 Inadequate food supply chains in countries or regions

One of the key challenges facing developing countries regarding nutrition is the high prevalence
of undernourishment and malnutrition. In many cases, this is due to poverty, lack of education,
and poor infrastructure for food production and distribution.
2
1.2.4 Climate change
Climate change is disrupting weather patterns, leading to extreme weather events, unpredictable
water availability, exacerbating water scarcity and contaminating water supplies. Such impacts
can drastically affect the quantity and quality of water that children need to survive.
1.2.5 Food insecurity

Food security exists when all people, at all times, have physical, social, and economic access to
sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an
active and healthy life.
1.3 MIGITATION MEASURES IN ADRESSING THE SITUATION

 Providing technical assistance to the national government in developing the Kenya
Nutrition Action Plans and related policy documents at sub-national and sect oral levels
 Providing support to coordination and delivery of multispectral nutrition interventions at
subnational level
 Supporting counties in developing their own nutrition action plans
 Improving maternal nutrition by maintaining a supply of iron and folic acid supplements,
and increasing skilled birth attendance
 Promoting neonatal survival by ensuring safe delivery and improving neonatal safety by
promoting the use of Chlorohexidine for cord care
 Supporting delivery of two doses of vitamin A each year for all children under five
 Increasing the use of zinc and oral rehydration salts to treat diarrhea and improve child
survival
 Promoting adolescent nutrition and health by providing support to the ministries of
Health and Education to deliver nutrition education and weekly iron and folic acid
supplementation to adolescents to combat anemia
3
 Providing technical and financial support to government for a coordinated strategy for the
development of and capacity building for maize flour fortification
 Providing technical and financial support to the Ministry of Health to strengthen national
level coordination of food fortification interventions in the country
 Increasing the availability of adequately fortified maize flour that is compliant to
fortification standards through capacity-building of maize flour millers, premix suppliers
and public health officers to implement fortification activities, as well as monitoring and
enforcement of related legislation
 You need to eat a variety of foods from the main food groups, including:
 plenty of fruit and vegetables
 plenty of starchy foods such as bread, rice, potatoes, pasta
 some milk and dairy foods or non-dairy alternatives
 some sources of protein, such as meat, fish, eggs and beans
4
1.4 REFERENCES
 The Atlas of Food by Erik Millstone; Tim Lang; Marion Nestle (Foreword by) ...
 Dietary Reference Intakes by Jennifer J. ...
 Handbook of Nutrition and Food, Third Edition by Carolyn D. ...
 Manual of Nutritional Therapeutics by David H.
5
1.5 APPENDIX
AND (Academy of Nutrition and Dietetics) – www.eatright.org is the sponsor of National
Nutrition Month and the Healthy Aging Practice group; the AND membership is
composed of registered dietitians. DASH Eating Plan (Dietary Approaches to Stop
Hypertension) – The DASH diet is rich in fruits, vegetables, low-fat or nonfat dairy. It
also includes grains, especially whole grains; lean meats, fish and poultry; nuts and
beans. The DASH eating plan lowers cholesterol and makes it easy to lose weight. It is a
healthy way of eating, designed to be flexible enough to meet the lifestyle and food
preferences of most people. It contains all the healthy foods from the Mediterranean diet.
http://dashdiet.org DRI (Dietary Reference Intake) – A set of nutrient-based reference
values that expand upon and replace the former Recommended Dietary Allowances
(RDA) in the United States and the Recommended Nutrient Intakes (RNI) in Canada.
They are actually a set of four reference values: Estimated Average Requirements (EAR),
RDA, Adequate Intakes (AI), and Tolerable Upper Intake Levels (UL). Empty Calories –
Empty calories provide the energy without the added benefit of nutritional value such as
the calories provided by table sugar and ethanol (the kind of alcohol found in beer, wine,
and spirits) and excess fatty foods. Food Allergies – Allergic reaction to avoid i.e.
anaphylactic shock (drop in blood pressure). Food Borne Illness (often called "food
poisoning") – Any illness caused by consuming contaminated foods or beverages. Many
different disease-causing microbes, or pathogens, can contaminate foods, so there are
many different food borne infections. In addition, poisonous chemicals, or other harmful
substances, can cause food borne diseases if they are present in food. The most
commonly recognized food borne infections are those caused by the bacteria
Campylobacter, Salmonella, and E. coli O157:H7, and by a group of viruses called
calicivirus, also known as the Norwalk and Norwalk-like viruses. Food Code - A model
for state and local regulatory to use to develop or update their food safety rules. It is
issued every four years by the Food and Drug Administration (FDA), a federal
government agency.

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NUTRITION

1.2 NUTRITION CHALLENGES IN KENYA AND THEIR IMPACTS

1.2.1 Inadequate maternal or child health practices

1.2.2 Inadequate access to health services

1.2.3 Inadequate food supply chains in countries or regions

1.2.5 Food insecurity

1.3 MIGITATION MEASURES IN ADRESSING THE SITUATION

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