The Effectiveness of Locally-Prepared, Home-Made Food in the Outpatient Management of Children with Moderate, Severe and Acute Malnutrition | ||
| Iraqi Postgraduate Medical Journal | ||
| Article 2, Volume 19, Issue 1, March 2020, Pages 1-8 PDF (0 K) | ||
| Authors | ||
| Malik Jamel Kanoon; Kholod Dhaher Habib; Ahmed Salih Marzoog; Hussein Naeem Mohammed | ||
| Abstract | ||
| ABSTRACT: BACKGROUND: Severe acute malnutrition (SAM) affects nearly 20 million preschool-age children. Malnutrition is a risk factor in approximately one third of deaths in children who are under 5 years of age worldwide. Outpatient treatment of uncomplicated (SAM) is increasingly provided, using ready-touse therapeutic foods (RUTF) & home-based management with locally homemade food. OBJECTIVE: To evaluate the effectiveness of Iraqi locally-prepared, home-made food in outpatient management of moderate and SAM in children aged 6-59mo, and to assess foods complying with specific nutritional compositions of standard ready-to-use therapeutic foods (RUTF), recommended by WHO. PATIENTS AND METHODS: This is a Hospital-based cross sectional study was conducted at Fatema Al-Zahraa Hospital for Maternity and Children in Baghdad from 1st Jan 2018 to 31st Dec 2018 in an attempt to assess the use of locally-prepared, home-made food prepared high energy-dense food in outpatient management of moderate acute malnutrition (MAM) and SAM in form of four recipes which were designed in nutrition research institute, MOH. This is done by following the weight and length or height of (76) patients with MAM or SAM every two weeks depending on WHO growth standards; Weight-for-Length (W/L) or weight-for-height (W/H) Reference Card. RESULTS: The total number of patients who completed the study were 76; 31 (41%) males and 45 (59%) females. The most common age group was 6 -12 months 51 (67.1% ) with a relatively MAM predominance 43(56.6%) patients, over SAM 33(43.4%) patients. The recovery rate was 66 patients (86.8%) while 10 patients (13.6%) were referred to inpatient treatment. The wt. gain was > 5 g/kg/d in 34 (51.5%) patients and consistent with WHO recommendations. The mean duration of treatment was (5.93 ± 2.63) weeks. CONCLUSION: A locally homemade prepared food is highly relevant and it is good alternative and might be used as substituent for imported RUTF in outpatient management of acute malnutrition. | ||
| Keywords | ||
| Severe acute malnutrition; ready to use therapeutic food; locally homemade prepared food | ||
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