NATIONAL

NUTRITION POLICY.
The national nutrition policy
was adopted by the
Government of India in the
year 1993 by the Department
of Women and Child
Development.
 GENERAL
OBJECTIVES.
• To improve the nutritional
status of the people.
• To reduce child and
maternal mortality through
nutritional interventions.
 NNP
GOALS
• Short-term interventions.
• Long-term interventions.
 SHORT TERM
INTERVENTION
• Expanding the nutrition
intervention net.
• Empowering mothers with
nutrition and health education.
• Teaching adolescent girls to
avoid anaemia.
• Ensuring better nutritional
coverage for expected women.
• Controlling micronutrient
deficiencies and fortificating
essential foods with nutrients.
 LONG TERM
INYERVENTION
• Food security.
• Improvement of dietary
pattern.
• Increasing purchase power
of the population.
• Streamlining and
expanding Public
Distribution System(PDS).
 LONG TERM
INYERVENTION
• Strengthening health and
family welfare programs.
• Public education and
literacy.
• Nutrition and surveillance.
• Information and
communication.
• Essure community
participation.
 NUTRITION
INTERVENTIONS
• Nutrition intervention is
defined as planned action
intended to positively
change a nutrition status of
an individual or a group.
• It consists of two
components: planning and
implementation.
 NUTRITION INTERVENTION
PROGRAMS
INTEGRATED CHILD
DEVELOPMENT SERVICES
(ICDS)
• ICDS was initiated in 1975.
• Provides nutritional meals, preschool
education, education, primary
healthcare, immunization, health
check-up and referral services to
children under 6 years of age and
 Midday meal programme
(MDMP)
• This program has been in
operation since 1961
throughout the country.
• Also known as school lunch
program.
• The meal should supply
atleast one third of the total
energy requirement and
half of the protein need.
 OBJECTIVES
• Increase school enrolment
and attendance of children
• Improve good eating habits.
• Improve literacy and
educational performance of
pupils.
• Encourage the use of local
commodities.
• Encourage community
participation in the feeding
program.
Prevention and control
of vitamin A deficiency
• Nutrition education.
• Dietary modification.
• Periodic supplementation
or dosing of vitamin A.
• Fortification of commonly
and widely consumed
foods with vitamin A.
Food Fortification Program
• Fortification of food items
such as wheat flour, bread,
milk, sugar, drinking water
and common salt are in
practice in different parts of
the world.
• Iodised salt: Common salt
has been selected for
fortification of iodine to
control IDD(Iodine
Deficiency Disorder).
• Double fortified salt:
Iodine deficiency disorders
and iron deficiency
anaemia are widely
prevalent and often coexist
in the country. NIN has
developed a suitable
technology for dual
fortification of common
salt with iodine and iron.