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General Feeding Programs. Objectives: Ensure adequate food supply for entire population Prevent malnutrition, and excess morbidity, mortality associated with malnutrition. Target group: All affected people Be aware of biases in access. General Feeding Programs. General Feeding Programs.

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Presentation Transcript
general feeding programs1
Objectives:

Ensure adequate food supply for entire population

Prevent malnutrition, and excess morbidity, mortality associated with malnutrition

Target group:

All affected people

Be aware of biases in access

General Feeding Programs
general feeding programs2
General Feeding Programs
  • General rations should be:
    • Nutritionally adequate
    • Familiar
    • Reasonable in preparation requirements
    • Diverse, palatable, digestible
    • Continually accessible
    • Approximately 0.5 kg/person/day =

90 kg/household of 6 people/month

general feeding programs3
General Feeding Programs
  • Ration composition:
    • Energy >=2100 kcals pppd
    • Fat 17-30% of kcals
    • Protein >12% of kcals
    • Micronutrient quality
  • Commodities:
    • Basic commodities: cereal, pulse/fish/meat, oil
    • Complementary foods: fresh meat/fish, vegetables/fruit, nuts, fortified cereal blends, sugar, condiments, salt (iodized), spices
general feeding programs operational issues
General Feeding Programs: Operational Issues
  • Selecting a distribution site
  • “Wet” vs. “dry” rations
  • Registration
  • Staffing, training and supervision
  • Timing of distribution
  • Distribution and entitlement awareness
  • Monitoring
general feeding programs phasing out
General Feeding Programs: Phasing Out
  • Population movement
    • New site
    • Resettlement
  • Establishment of other food sources
    • Long-term displacement
    • Integration into host community
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