摘要
Malnutrition is still a widespread public health problem worldwide. The objective of this review is to identify the most effective nutrition programs used in the prevention and management of child malnutrition in children under five years. Also, it is to suggest courses of action to improve interventions in the fight against malnutrition. The promotion of exclusive breastfeeding and food diversification improves the mothers’ knowledge and contributes to prevention of malnutrition. Food supplementation increases the weight/height ratio of malnourished children. The two programs combined bring better results on mothers’ feeding practices and children’s anthropometric data. This review has highlighted the importance of food supplementation and nutritional education in the management and prevention of child malnutrition. In addition, the combination of several approaches to good dietary practices brings better results. Finally, primary prevention can protect children from the harmful consequences of malnutrition.
Malnutrition is still a widespread public health problem worldwide. The objective of this review is to identify the most effective nutrition programs used in the prevention and management of child malnutrition in children under five years. Also, it is to suggest courses of action to improve interventions in the fight against malnutrition. The promotion of exclusive breastfeeding and food diversification improves the mothers’ knowledge and contributes to prevention of malnutrition. Food supplementation increases the weight/height ratio of malnourished children. The two programs combined bring better results on mothers’ feeding practices and children’s anthropometric data. This review has highlighted the importance of food supplementation and nutritional education in the management and prevention of child malnutrition. In addition, the combination of several approaches to good dietary practices brings better results. Finally, primary prevention can protect children from the harmful consequences of malnutrition.
作者
Sibiri Bougma
Fatoumata Hama-Ba
Franck Garanet
Jeanne d’Arc Wendmintiri Kabre
Flibert Guira
Hama Cissé
Bakary Tarnagda
Souleymane Zio
Aly Savadogo
Sibiri Bougma;Fatoumata Hama-Ba;Franck Garanet;Jeanne d’Arc Wendmintiri Kabre;Flibert Guira;Hama Cissé;Bakary Tarnagda;Souleymane Zio;Aly Savadogo(Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso;Département de Biochimie et Microbiologie, Laboratoire de Biochimie et Immunologie Appliquée (LaBIA), Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso;Département Biomédical et Santé Publique, Institut de Recherche en Sciences de la Santé (IRSS), Centre National de Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso;Département Agroalimentaire, Centre Universitaire Polytechnique de Gaoua, Burkina Faso)
出处
《Health》
CAS
2022年第7期810-831,共22页
健康（英文）
