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Improving Nutritional Quality of Food Aid: Product Upgrade Recommendations

Learn about recommendations for upgrading macronutrient and micronutrient content of various food aid products to enhance nutritional value and address deficiencies. Implementation, research, and global harmonization key strategies.

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Improving Nutritional Quality of Food Aid: Product Upgrade Recommendations

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  1. IFAD 2011Session 6: Food Aid QualityReview: Product Recommendations“Balancing the Elements of the Nutritional Improvement in Food Aid” Irwin H Rosenberg, MD Tufts University

  2. Session 6: Food Aid QualityReview: Product RecommendationsRecommendations for Product Changes • Upgrade the macronutrient contents of the precooked, fortified cereal blends (CSB, WSB and similar FBF products) • Upgrade the macronutrient composition of those same FBFs • Upgrade the micronutrient composition of soy-fortified enriched blended cereals (SFB, soy-fortified [SFG], and similar products) and of fortified milled grains • Upgrade the micronutrient profile of currently used vitamin A-fortified vegetable oil

  3. Process • Staged implementation • Research and field trials • Harmonization with WFP, UNICEF

  4. Recommendations • The quantity of protein should be increased, and whey protein concentrate (WPC) should be added. • Increase the fat content including n-3 and n-6 fatty acids. • Increase the energy content.

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