WHO launches initiative to save malnourished people
The web-powered initiative known as WHO e-Library of Evidence for Nutrition Actions (eLENA), has the potentials of helping governments overcome the vast and often conflicting array of evidence and advice that exists on effective, preventive and therapeutic nutrition interventions one of the major challenges in fighting malnutrition considered one of the major challenges in fighting malnutrition.
The initiative according to a statement from the WHO would assist governments and healthcare providers to better scale up action against all forms of malnutrition.
The online eLENA project does this by prioritizing and presenting the latest advice on tackling undernutrition, vitamin and mineral deficiencies, and overweight and obesity which are the three main forms of malnutrition.
Ala Alwan, WHO assistant director-general of non communicable diseases and mental health said that the “several billion people are affected by one or more types of malnutrition. Countries need access to the science and evidence-informed guidance to reduce the needless death and suffering associated with malnutrition. eLENA can greatly improve how countries cope with the terrible health threats posed by malnutrition.”
“To create eLENA, we have sifted through thousands of pages of scientific evidence and advice to prioritize, justify and better present the kinds of nutrition actions needed to prevent people succumbing to the many forms of malnutrition,” said Francesco Branca, WHO Director of Nutrition for Health and Development.
Malnutrition according to the statement take several forms including underweight , overweight and obesity affecting more than 1.5 billion people, iodine, micronutrient, zinc deficiencies and anaemia.
eLENA describes the effective health interventions needed to tackle malnutrition. Such measures include the appropriate treatment of severe acute malnutrition; promoting breastfeeding; and fortifying staple foods with vitamins and minerals such as iron and folic acid for wheat and maize flours.
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