General feeding programs
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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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General Feeding Programs

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General feeding programs

General Feeding Programs


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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