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Irwin H Rosenberg, MD Tufts University

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

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IFAD 2011Session 6: Food Aid QualityReview: Product Recommendations“Balancing the Elements of the Nutritional Improvement in Food Aid”

Irwin H Rosenberg, MD

Tufts University

session 6 food aid quality review product recommendations recommendations for product changes
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
process
Process
  • Staged implementation
  • Research and field trials
  • Harmonization with WFP, UNICEF
recommendations
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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