2. The intent of the UN Millennium
Development Goals is to focus leaders
and organizations around the globe on
improving quality of life for millions of
the world’s poorest people.
3. Challenges we need to face
head-on
How do we broaden the discussion so that
we can truly have a long lasting impact in
reducing infant mortality in Africa?
12. Challenges with infant feeding
• Fast dropping rates of breastfeeding in the first 6 months.
• Sub-optimal infant feeding practices or no breastfeeding
and inadequate complimentary feeding.
• Key information about proper feeding normally comes from
the family and not a healthcare professional.
• Limited trust about the knowledge and skills of health care
providers in regards to matters nutrition.
• Mixed messages around Infant feeding in the context of HIV
and AIDS and the dynamic nature of HIV and AIDS.
• Poor quality control of homemade complementary foods.
15. Nestlé commitment to
breastfeeding
upported by latest science, we continue to
believe in the superiority of breast milk.
he WHO recommends exclusive breastfeeding
for the first six months of life, followed by the
introduction of complementary foods with
continued breastfeeding for as long as
possible.
16. Capacity building
• Build the capacity of healthcare professionals
in matters of Maternal and Child Nutrition to
address malnutrition and inappropriate
complementary feeding practices.
• Re-emphasis the central role Healthcare
Professionals play in the interest of educating
their patients/clients about the importance of
correct nutrition prior to and during
pregnancy as well as the first two years of
infant life.
17. Nutrition Education
• Address the role of nutrition and its
importance as foundation for healthy
development in child health.
• Come up with interventions to arrest
deficiencies in the diet of vitamin A, iodine,
iron and zinc which are still widespread and
are a common cause of excess morbidity and
mortality.
17
18. Innovations
• As the world’s leading Nutrition, Health, and
Wellness company we are continually
improving the nutritional quality and taste of
our products, fortifying many of them to
address the deficiencies of specific
populations (MDGs 4 and 5).