1 / 5

Enhancing Nutritional Quality in Food Aid Recommendations

"Explore recommendations for upgrading macronutrient and micronutrient contents in food aid products, including fortified cereals and vegetable oils. Learn about protein, fat, and energy content enhancements for improved nutritional balance."

violet
Download Presentation

Enhancing Nutritional Quality in Food Aid Recommendations

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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.

More Related