FAMILY NUTRITION GUIDE
by Ann Burgess
FAO Consultant
with Peter Glasauer
FAO Food and Nutrition Division
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
ROME, 2004
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FAMILY NUTRITION GUIDE by Ann Burgess with Peter Glasauer |
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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS ROME, 2004 |
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The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
ISBN 92-5-105233-6
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected]
© FAO 2004
A. About the guide
B. Using and adapting the guide
Guidelines for using the guide
Guidelines for adapting the guide
C. What happens if families do not eat well
TOPIC 1. WHY WE NEED TO EAT WELL
Good meals
Foods and nutrients
Different types of foods
Food needs of the family
Food security
Improving food production and storage
Improving food preservation
Improving budgeting for food
Gathering wild foods
TOPIC 3. MAKING GOOD FAMILY MEALS
Healthy, balanced diets
How to increase variety
Snacks
Eating away from home
Sharing meals
Preparing and cooking good meals
Enjoying meals
TOPIC 4. KEEPING FOOD SAFE AND CLEAN
Why foods and drinks must be safe and clean
Personal hygiene
Clean and safe water
Buying and storing food
Preparing food
Hygiene around the home
Toxins and chemicals
TOPIC 5. FOOD AND CARE FOR WOMEN
Why women should eat well
Feeding women and girls of reproductive age
Another way to help women and their unborn babies
Dangers of adolescent pregnancy
TOPIC 6. FEEDING BABIES AGED 0-6 MONTHS
If the mother is HIV- or of unknown HIV status
If the mother is HIV+
Monitoring baby’s weight
TOPIC 7. FEEDING YOUNG CHILDREN AGED OVER SIX MONTHS
When to start complementary feeding
What to give and when
How often to feed
Encouraging young children to eat
Children whose mothers are HIV+
Children aged over 3 years
TOPIC 8. FEEDING SCHOOL-AGE CHILDREN AND YOUTHS
Why older children need good food
What happens if children are not well fed
Feeding older children and adolescents
Other ways to improve older children’s nutrition
TOPIC 9. FEEDING MEN AND OLD PEOPLE
Why sick people need good meals and plenty to drink
Helping sick children and adults to eat well
Feeding people with diarrhoea
Feeding people who are recovering
Feeding people living with HIV/AIDS
TOPIC 11. PREVENTING AND MANAGING MALNUTRITION
Undernourished children
Iron deficiency and anaemia
Vitamin A deficiency disorders
Overweight and obesity
Appendix 1 Nutrients in foods
Appendix 2 Energy and nutrient needs
Appendix 3 Additional sources of information