Indore (Madhya Pradesh): Madhya Pradesh is among the poorest states in terms of child nutrition. More than half of the children in the state, an estimated 30 lakh, suffer from stunting.
Although the state has made progress in the last few years, it still suffers from malnutrition, thereby causing lasting damage to economic and social growth. Stunting causes physical and neurocognitive damage, often irreversible. Stunted children have stunted bodies and brains and live stunted lives, hindering the development of entire societies.
Poshan Tracker of Stunted Growth in Children seen in MP
Month Percentage Measured children Children with growth retardation April 54% 2.267.884 1.224.657
May 53% 4,704,419 2,493,342
June 52% 6.210.161 3.229.284
July 51% 6,561,798 3,346,517
Aug 51% 6.588.231 3.359.998
September 45% 6,619,702 2,978,866
October 40% 6,627,974 2,651,190
The state’s condition is among the worst in India
According to UNICEF, 35 percent of children under five in India are stunted, a sign of chronic malnutrition. Further, the report article states, ‘Just four states – Bihar, Madhya Pradesh, Maharashtra and Uttar Pradesh are home to more than 50 per cent of stunted children in India.’
Roots of growth retardation in anemia
According to the National Family Health Survey (NFHS), anemia is a major health problem in Madhya Pradesh, especially among women and children. The report states that nearly three-quarters (73%) of children aged 6-59 months are anemic. “The overall prevalence of anemia in children increased from 69 percent in NFHS-4 to 73 percent in NFHS-5,” he said. Moreover, anemia is not limited to the background, as the report shows that anemia in children is common in all groups. “More than two-thirds (71%) of children in Madhya Pradesh are anemic even if their mothers have studied for 12 years or more,” the NFHS-5 report stated.
Ayurposhan certified recommendation
It should be easy to digest, memorable and freshly cooked food.
Food consisting of six rasas (delicacies) should be consumed. Ayurveda mentions 6 tastes namely Shad-rasa-yukta-aahar[Madhur(sweet)Amla(Sour)Lavan(Salt)Katu(Pungent)Tikta(Bitter)Kashaya(Astringent)[Madhur(Sweet)Amla(Sour)Lavan(Salt)Katu(Pungent)Tikta(Bitter)Kashaya(Astringent)[Madhur(tatlı)Amla(Ekşi)Lavan(Tuz)Katu(Keskin)Tikta(Acı)Kashaya(Buruk)olmaküzere6tattanbahseder[Madhur(Sweet)Amla(Sour)Lavan(Salt)Katu(Pungent)Tikta(Bitter)Kashaya(Astringent)
Include spices like Jeera (cumin seeds), Dalchini (cinnamon), Sonth/adrak (dry/fresh ginger), Lashuna (garlic), Elaichi (cardamom), Rai (mustard), Ajwain (carrom seeds), Haldi (turmeric) /add ), Kali Mirch (Black Pepper) etc. as appropriate, use in small quantities while preparing food. It will enhance the taste and aroma and also add therapeutic value to the dish. It will help optimize digestion so that the body can absorb and assimilate the nutrients in the foods it eats. It further increases natural immunity.
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news source (www.freepressjournal.in)
