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

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Presentation transcript:

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

PRIMARY BENEFICIARY GROUPS (MODEL FOR FBF REFORMULATION) Prevention of stunting (linear growth promotion) among children 6-24 months Management of moderate wasting among children 6-59 months Meeting the elevated protein and micronutrient needs of nutritionally-vulnerable pregnant and lactating women Management or prevention of moderate wasting among people (including adults) living with HIV or AIDS

Session 6: Food Aid Quality Review: Product Recommendations Recommendations 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 Staged implementation Research and field trials Harmonization with WFP, UNICEF

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.