Despite some progress, the very high level of poverty in Burkina Faso contributes to a dire health situation. Malaria and malnutrition are widespread, and many Burkinabe have little or no access to basic health care, clean drinking water or appropriate sanitary facilities. USAID works to expand access to these basic necessities. We also work with partner countries to invest in health systems and promote innovation.
Malaria, a preventable and curable illness, is the primary cause of outpatient consultations and mortality in Burkina Faso. The USAID malaria control program in Burkina Faso began in 2009 and has assisted the national malaria control program to implement and scale up effective malaria control interventions, including universal coverage of insecticide treated bed nets, diagnosis and treatment of malaria with effective antimalarial medicines, the prevention of malaria in pregnancy and indoor residual spraying. USAID’s funding, initially $6 million annually, has increased to $9.4 million in FY 2013. This program works closely with the Government of Burkina Faso to reduce morbidity and mortality due to malaria, particularly targeting children under five and pregnant women as the populations most vulnerable to this disease.
Our efforts on malnutrition focus on improving the health of pregnant women, lactating mothers and young children by providing education and training to women on the following topics:
- Caring Practices: Mothers are taught improved feeding practices for young children as well as good hygiene practices and health seeking behaviors.
- Nutrition: USAID provides training on improving the nutritional diversity and quality of a family’s diet.
To fight malnutrition and support basic education, USAID provides lunches to students at schools in vulnerable areas and provide take-home rations for girls who maintain attendance rates over 90 percent. To reduce the impacts of cooking practices for improved nutrition we are providing and promoting the use of improved cook-stoves, which improve indoor air quality and have a direct impact on the health of those who prepare meals.
Last updated: June 25, 2014