Implementation and Evaluation of Complementary Food ... - Nutridev

More documents

Recommendations

Info

Production activitiesTraining of workersInputProduction evaluation / quality control‣ HACCP: complete quality control systemDaily‣ Nutrient composition and microbiology(internal + external) Monthly+randomComposition (Micronutrients)IRD‣ Production monitoring: hygiene, safety,workers securityTwice monthly8
ProductsInstant floursmade with local raw materials:Rice (52%), soybean (21%), sesame (5%), sugar (15%),dried whole milk (5%), salt (0.7%), VM premix (1.3%)0.8 USD / 400 g0.4 USD / 250 gPreparation of gruel with appropriateviscosity, high energy density and digestibility, fortifiedwith Vitamins and MineralsProductsFood complementSoybean (87.7%), Ca3(PO4)2 (6.1%),salt (3.1%), food grade amylase, VMpremix (3.5%)Bot (younger infants)Rice flour + Favilase + watercooked for 15 mn0.35 USD / 150 gGruelsChoa (older children)Rice grains cooked for 1h inexcess of water + Favilasecooked for 10 mn9
Page 1 and 2: Optimizing Early Child Nutrition -
Page 3 and 4: Target audience of the evaluation
Page 5: Local situation analysissurveys•
Page 11 and 12: Social marketingTraining of volunte
Page 13 and 14: EvaluationFollow-up books(monthly i
Page 15 and 16: Integration of Fasevie approachFase
Page 17 and 18: Efficacy studyTam Ky district, 36 v
Page 19: Hemoglobin distribution at baseline

Implementation and Evaluation of Complementary Food ... - Nutridev

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?