1. Office of Global Health and HIV (OGHH) Office of Overseas Programming & Training Support (OPATS) General Nutrition Infant and Young Child Health (IYCH)

2. Peace Corps and International Nutrition  Lancet Series on Child Nutrition (2008)  Development of the 1000 Days Campaign  Scaling Up Nutrition  Essential Nutrition Actions (ENA)

3. Child Malnutrition Inadequate diet Illness/ disease Household food insecurity Inadequate care practices Unhealthful environment/lack of services Resources and deficiencies of capital (human, financial, physical, natural, and social) Political, social, and economic context Manifestation Immediate Causes Individual Level UNICEF Framework for Child Malnutrition Underlying Causes Household Level Basic Causes Societal Level

4. What is nutrition? Nutrition is the study of food and its various components and their relation to the organism that consumes them. This involves the consumption, digestion, absorption, utilization, and excretion of the various components, or nutrients that are found within food. The human body’s many systems utilize nutrients for growth, development and maintenance, requiring certain quantities of nutrients to function in a healthy state and avoid disease.

5. Key Definitions  Overnutrition – High amount of energy rich & nutrient poor food, leads to overweight and/or obesity  Undernutrition – Chronic malnutrition-consistent lack of vitamins and minerals needed for optimal growth. Affects the most children globally, also called stunting. – Acute malnutrition-severe hunger, affects a smaller number of children, also called wasting.  Micronutrient Deficiency – Hidden hunger, lack of key vitamins or minerals

6. Nutrients – the basis of nutrition 1) Macronutrients – Energy yielding Carbohydrates (4 kcal/g)  Primary source of energy  “Not all carbohydrates created equal” Proteins (4 kcal/g)  “Building blocks”  Complete and incomplete Fats/Lipids (9 kcal/g)  Lipids required for a number of processes  Absorption (fat soluble vitamins)  Body protection (organs, etc.)  “Not all fats created equal” 45-65% 10-35% 20-35% 2) Micronutrients (Vitamins and Minerals) – No Energy