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General Feeding Programs
General Feeding Programs
Objectives:Ensure adequate food supply for entire populationPrevent malnutrition, and excess morbidity, mortality associated with malnutrition
Target group:All affected peopleBe aware of biases in access
General Feeding Programs
General rations should be:
Nutritionally adequateFamiliarReasonable in preparation requirementsDiverse, palatable, digestibleContinually accessibleApproximately 0.5 kg/person/day = 90 kg/household of 6 people/month
General Feeding ProgramsRation composition:
Energy >=2100 kcals pppdFat 17-30% of kcalsProtein >12% of kcalsMicronutrient quality
Commodities:Basic commodities: cereal, pulse/fish/meat, oilComplementary foods: fresh meat/fish, vegetables/fruit, nuts, fortified cereal blends, sugar, condiments, salt (iodized), spices
General Feeding Programs: Operational Issues
Selecting a distribution site“Wet” vs. “dry” rationsRegistrationStaffing, training and supervisionTiming of distributionDistribution and entitlement awarenessMonitoring
General Feeding Programs: Phasing Out
Population movement
New siteResettlement
Establishment of other food sources
Long-term displacementIntegration into host community
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