Nutrition Week began Monday February 18, 2013 for the
Kibumbwe Sector Nutrition Week. Participation to the first day was much higher
than anticipated despite a schedule change. There was an expected visit by the President of Rwanda to
the district on Monday March 18 therefore the week was scheduled to begin
Tuesday February 19 and finish Saturday February 23. His Excellency was forced
to change the visit to Tuesday causing the Nutrition Week to being on Monday
instead. The community health
workers and in charge of community health workers worried that due to the lack
of accessible communication many people would be unable to make the first day
of Nutrition Week.
Since there was low anticipated number of participants to
the first day of Nutrition Week the decision was made to only utilize one
household/sites for meeting. The
day was to begin at 2:00pm and last until 6:00pm. With the last minute change
participants were unable to arrive until 3:30pm, which only meant slight
alterations to the schedule of events. At 3:30 to the surprise of the community
health workers, nearly 40 mothers and several other community members arrived
to the site. The in charge of community health workers contributed the high
participation to the villagers’ large interest and encouragement to participate
in the event.
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| The mothers gathered together as interested peaked about the concept of a nutrition week in their community. They were eager to see what their village nutrition community had to teach them about nutrition. |
The day began with an introduction of nutrition week to the
community by the community health workers (three CHWs in attendance to the
event). After explaining the
meaning of a nutrition week the CHW asked the mothers what they believed nutrition
meant. The response was “many
foods with many nutrients.” The
CHW responded to the answer by asking what were nutrient rich foods. The
mothers were able to respond there were types of foods such as constructive
foods and protective foods; however the were unsure what foods were classified
into these categories. To explain
the classification off foods the CHW asked what foods were available in the
community. As the mothers responded the CHW explained the health value of each
food. Through this the CHW was able to divulge into the topic of the day:
Thicker Porridge.
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| The community health workers work to organize the mothers, introduce Nutrition Week, and teach the objective of the day. . |
To begin the discussion of thicker porridge the CHW asked if
the mothers currently fed their children porridge. One mother explained she
would feed her child porridge but her baby is only five months old. Another
mother explained she feeds her child porridge in the morning and at night. The CHW proceeded to explain although
is it good she if feeding her child porridge her and the other mothers need to consider
feeding their children more often.
Children have small stomachs and must eat more often than
just morning and at night. If they have full stomachs they will sleep more
soundly and for longer periods of time.
Through healthy eating habits a child will grow stronger, smarter, and
be healthier.
The conversation then began to focus on thicker porridge
versus thin porridge. The CHW took time to acknowledge that culturally Rwanda
has made thin porridge. He asked why the community made thin porridge. Many
mother responded that this was because it was how they were taught to make it;
furthermore, it was the porridge they ate as a child. The mother discussed the
flours available in the village: Maze, Soy, and Sorghum. It was then explained
that ideally the mother should combined these three flours with palm oil to
make a thicker nutrient rich porridge for their children; however if they were
only able to purchase one flour they must at minimum remember to keep the
porridge thick. The mothers were surprised to discover that palm oil could be
added to the porridge. They did not know this was an option to help make a
better porridge. Through this new
knowledge the cooking demonstration for the mothers began. The CHW asked mothers to help with the
participation including: Building the fire, washing the pans, and mixing the
flours.
*It should be noted that the CHW did use more flour than
told even after ICSP staff corrected the behavior. This will be monitored for
future cooking demonstrations.
To prepare Thicker Porridge for ten children:
- In a large bowl mix:
- 10 Spoons of Maze Flour
- 10 Spoons of Sorghum Flour
- 4 Spoons of Soy Flour
- Cold Water (The substance should be a sticky thick substance.)
- Boil 10 cups of water
- Pour mixture into a pan of boiling water.
- Mix 2 spoons of Palm Oil
- Stir until Porridge is boiling
- Remove from heat and stir until cooled to room temperature. (It must not be too hot or too cold for the child)
During the demonstration the CHW and ICSP staff explained
the importance of washing hands before and after preparing food as well as
washing the children’s’ hands before they eat their meals. Each child is given a serving of
porridge to help the mothers practice feeding the children. “This is not just
about learning how to make the food but also how to feed your children. You
must make sure the child eats the porridge. If you give the child the porridge
and walk away someone else may eat it.” The CHW explained as the mothers began
feeding their children.
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| This young girl devoured the thicker porridge to her mothers surprise. |
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| This mother did not struggle getting her son to receive the thicker porridge. |
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| All the children seemed happy with the new type of food. The mothers learned the children will accept the food and that it is a simple change in preparation. |
Upon the completion of feeding the mothers were each given a
feed card that demonstrates what foods a child should be eating at the
different ages as well as the frequency the child should eat. They also cleaned
the children, the pans, and discussed the Nutrition Week day that would be on
Wednesday. This completed the first day of Nutrition Week in this sector.
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| Each mother received diagram card that taught the frequency of meals for each age of the child; furthermore, the card taught the types of foods that should be included in the meals. This will work as a reminder in their home of the lessons learned during nutrition week. |
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| Standing with pride and their educational home tool. |
Testimony of Nutrition Week Day 1:
An elder gentleman decided to attend the first day of
nutrition week. He felt that he has an obligation to his community to learn
this information to ensure the children grow up strong and healthy. He wants
his community to prosper.
Upon the completion of his interview he proceeded to say:
“Programs like this are better than just giving me
something. You are teaching me something. I then can go and teach others and
spread the information. It helps us to know how to do things rather than just
being given things. Thank you very much for this gift”
