1. General Feeding Programs

2. 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

3. 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

4. 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

5. 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

6. General Feeding Programs: Phasing Out Population movement New site Resettlement Establishment of other food sources Long-term displacement Integration into host community