Nutrition for Developing Countries

Nutrition for Developing Countries (3 ed.)

Edited by:
Felicity Savage King
Felicity Savage KingSenior Lecturer, UCL Institute of Child Health, London, UKClose

,
Ann Burgess
Ann BurgessFreelance Nutrition Consultant, Edinburgh, UKClose

,
Victoria J. Quinn
Victoria J. QuinnSenior Vice President-Programs and Vice President-Nutrition, Helen Keller International, Washington, USAClose

, and
Akoto K. Osei
Akoto K. OseiRegional Nutrition Adviser, Helen Keller International, Asia Pacific Regional Office, CambodiaClose

Abstract

This third edition of Nutrition for Developing Countries explains, in clear simple language and with many illustrations, how health and nutrition workers can help households to feed and care for all their members, particularly young children during their first 1000 days from conception to age 2 years, and girls and women of reproductive age. It gives the essential facts about nutrients, nutrient needs, foods, and planning healthy diets; it covers the causes, diagnosis, prevention, and management of different types of malnutrition, namely undernutrition, overnutrition (including obesity and obesity-related non-communicable diseases), and micronutrient deficiencies. Guidelines are given on sustainable food and nutrition security, and how to promote good nutrition through Essential Nutrition Actions which include good care and the prevention of infection. It lists the data needed to be able to promote, in interactive ways, behaviour change with households, communities, and schools that may lead to better nutrition practices and outcomes. Appendices cover nutrient requirements, food composition, and anthropometric indicators, and how to keep updated with nutritional developments. This edition has been prepared by a team of international nutritionists, including many from Helen Keller International, supported by experts in different topics. It is targeted at health and nutrition workers, trainers, and students in sub-Saharan Africa, Asia, and other ‘English-speaking/Anglophone’ regions where nutrition challenges are similar.

Bibliographic Information

Publisher:: Oxford University Press

Print Publication Date:: Oct 2015

Print ISBN-13:: 9780199685226

Published online:: Jan 2016

DOI:: 10.1093/med/9780199685226.001.0001

Authors

Felicity Savage King, editor Senior Lecturer, UCL Institute of Child Health, London, UK

Ann Burgess, editor Freelance Nutrition Consultant, Edinburgh, UK

Victoria J. Quinn, editor Senior Vice President-Programs and Vice President-Nutrition, Helen Keller International, Washington, USA

Akoto K. Osei, editor Regional Nutrition Adviser, Helen Keller International, Asia Pacific Regional Office, Cambodia

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Oxford University Press makes no representation, express or implied, that the drug dosages in this book are correct. Readers must therefore always check the product information and clinical procedures with the most up to date published product information and data sheets provided by the manufacturers and the most recent codes of conduct and safety regulations. The authors and the publishers do not accept responsibility or legal liability for any errors in the text or for the misuse or misapplication of material in this work. Except where otherwise stated, drug dosages and recommendations are for the non-pregnant adult who is not breastfeeding.

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Front Matter
- Dedication
- Foreword
- Message from Maurice King
- Preface
- Acknowledgements
- List of contributors
Chapter 1 Let’s get startedJennifer N. Nielsen and Victoria J. Quinn
Chapter 2 Nutrients and how the body uses themTendekayi Henry Gadaga and Ann Burgess
Chapter 3 Macronutrients, water, and energyTendekayi Henry Gadaga and Ann Burgess
Chapter 4 MicronutrientsJessica Blankenship and Louise Sserunjogi
Chapter 5 Foods, food groups, and food pathsJoyce Kinabo, Mawuli Sablah, and Ann Burgess
Chapter 6 Processing and fortifying foodsTendekayi Henry Gadaga and Mawuli Sablah
Chapter 7 Keeping food safe and cleanTendekayi Henry Gadaga and Daisy R. Nyaga
Chapter 8 Buying foodAnn Burgess and Helena Pachón
Chapter 9 Feeding the householdJudith Kimiywe, Nicki Connell, and Ann Burgess
Chapter 10 BreastfeedingFelicity Savage King, Jennifer N. Nielsen, and Pooja Pandey Rana
Chapter 11 Feeding from age 6 months to 5 yearsJennifer N. Nielsen, Pooja Pandey Rana, and Victoria J. Quinn
Chapter 12 Good nutrition for school-age children, adolescents, and adultsElizabeth Kamau-Mbuthia, Judith Kimiywe, and Andrew Hall
Chapter 13 Feeding sick people, especially childrenAndrew Tomkins and Frederick Grant
Chapter 14 Understanding malnutritionVictoria J. Quinn and Jennifer N. Nielsen
Chapter 15 Using body measurements to assess nutritionFrederick Grant and Ann Burgess
Chapter 16 Malnutrition in young childrenAkoto K. Osei, Frederick Grant, and Elhadji Issakha Diop
Chapter 17 Severe acute malnutritionFrederick Grant, Martin Nankap, and Elhadji Issakha Diop
Chapter 18 Malnutrition in adolescent girls and womenJillian L. Waid and Ann Burgess
Chapter 19 Malnutrition in school-age children, adolescent boys, men, and old peopleElizabeth Kamau-Mbuthia and Andrew Hall
Chapter 20 Vitamin A deficiencyJessica Blankenship, Nancy J. Haselow, and Shawn K. Baker
Chapter 21 Iron deficiency and anaemiaAkoto K. Osei and Martin Nankap
Chapter 22 Iodine, zinc, and other micronutrient deficienciesJessica Blankenship and Andrew Seal
Chapter 23 Obesity and other nutrition-related non-communicable diseasesHélène Delisle
Chapter 24 Diabetes—overview and nutritional managementChittaranjan Yajnik and Shilpa Joshi
Chapter 25 Overview of community nutrition actionsJennifer N. Nielsen, Martin Nankap, and Pooja Pandey Rana
Chapter 26 Improving household food securityAminuzzaman Talukder, Frederick Grant, and Ann Burgess
Chapter 27 Improving community nutrition, care, and healthJennifer N. Nielsen and Pooja Pandey Rana
Chapter 28 Working with communities and householdsCharity Dirorimwe, Pooja Pandey Rana, and Ann Burgess
Chapter 29 Helping people learn about nutritionJennifer N. Nielsen and Pooja Pandey Rana
Chapter 30 Nutrition in schoolsAnn Burgess and Andrew Hall
Chapter 31 Training for nutritionManisha Tharaney
End Matter
- Appendix 1 Tables of energy requirements and recommended intakes of nutrients
- Appendix 2 Food composition tables
- Appendix 3 Sources of selected nutrients
- Appendix 4 Basic anthropometric information
- Appendix 5 Keeping up-to-date
- Appendix 6 Key household actions to prevent the double burden of malnutrition
- Glossary
- Index

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