Nutrition and social action


At the beginning of this decade, biological-social problems such as child malnutrition tended to remain practically immovable in their prevalence, which is why social support programs increased significantly in terms of budget, but social organizations of base were weakened by the permanent political antagonism of the usual adversaries.

Source: Corresponsables

The educational-communicational interventions had little weight in the action of the nutritional programs of the governments of the day. Social media practically did not address the issue, only some isolated and contradictory voices of some health professionals were heard on the specific issue of how to improve appropriate family practices in terms of infant feeding.

That is why we decided to carry out a cultural-educational intervention that would allow us to have an effective impact in improving the knowledge, attitudes and practices of mothers or those responsible for feeding children under five years of age.

Some experiences give us indications that only the intervention of nutritionists in the development of an educational strategy had its limitations, so I considered it important to develop a proposal taking into account the sociological field of the problem and to call for the presence and / or advice of communicators, that historically thousands of mothers have always been trained in the subject of infant nutrition (Minsa, Pronaa, Caritas, Adra Ofasa, etc.).

And they put as evidence the lists of attendance of the mothers in the innumerable "trainings". However, those of us who work in the sociological field know that to improve the knowledge, attitudes and practices of a person we have to design interventions with objective, short, graphic and entertaining information, a communication that respects and rescues the previous knowledge of mothers for improve infant feeding practices within the home. A short-term communicative educational strategy is urgently needed, eminently practical and predominantly demonstrative and whose central point is the preparation and tasting and dissemination of consistent preparations. And if it is with Peruvian native inputs such as potatoes, quihuicha, quinoa, oca, cañihua and native fruits, it would be much better.

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