2. FACTS  According to WHO and UNICEF estimates, 60% of child deaths are malnutrition associated.  UNICEF estimates that malnutrition affects physical and mental function of 2 billion children.  Asia has largest number of malnourished children  India accounts for 40% of malnourished children in the world  According to the National Nutrition Monitoring Bureau of India”, over 50% of healthy looking children have sub- clinical or biochemical deficiencies of vitamin A, vitamin B2, vitamin B6, folate and vitamin C.

3. Why need adequate Nutrition?  Physical growth and development  Mental development  Maintenance of normal body function  Physical activity  To maintain Health and immunity status  Life long eating pattern development

4. Outcomes of inadequate diet  Poor growth  Poor cognition  Poor muscle development  Reduced work capacity  Poor social development  High rates of illness  Difficulty in school

5. Nutritional Needs

6. Nutritional recommendations for children (NIN, 2017) Age (years) Protein (g/day) Fat (g/day) Energy (kcal) Calcium (mg/day) Iron (mg/day) 2-316.72710606009 4-620.125135060013 7-929.530169060016

7. Number of portions (NIN, 2017) Food groupsg/portion1-3 years4-6 years7-9 years Cereals and millets 30246 Pulses /50 g of egg/fish/chicken/ meat 30112 Milk and milk products 100555 Roots and tubers1000.511 Green leafy vegetables 1000.5 1 Other vegetables1000.511 Fruits100111 sugar5344 Fats and oils (visible) 5556

8. Balanced diet

9. DIETARY GUIDELINES  Give variety of foods to ensure a balanced diet.  Ensure that the diet provides the optimum number of calories needed for proper growth and development.  Ensure adequate and appropriate diets for children in sickness also.  Ensure moderate use of edible oils and animal foods and very less use of ghee/ butter/ vanaspati.  Moderate use of salt and sugar  Avoid overeating to prevent overweight and obesity.  Balance their food intake with physical activity.  Ensure the use of safe and clean foods.  Adopt right pre-cooking processes and appropriate cooking methods.  Drink plenty of water and lowest intake of sweetened beverages  Minimize the use of processed foods.

10. Say no to fast/Junk food  Calorie dense foods  High content of fat, sugar, salt  Compromise with micronutrient intake  Lead to childhood overweight and obesity  May lead to life style generated NCDs in later life e.g. heart disease, diabetes, peptic ulcer etc  Hormonal disturbances that may lead to early puberty  Lack of concentration  Wastage of money

11. Use tips for adequate nutrition  Plate of the child should be colorful as much as possible, with inclusion of all food groups.  Prefer recipes with more than one or two food groups.  Focus on packed school lunch of the child, as group eating may motivate to take healthy food.  Do not offer fast food as a reward or appreciation.  Give 2-3 small meals in between three main meals to fulfill the energy need of the child.  Do not give too much of milk, it may lead to lower intake of iron rich foods.  Play smartly with your child by adding nutrients secretly in his/her diet.

12. Thank you