Innovation

What novel food-based products and programming methods effectively prevent and treat undernutrition?

Color: 
#490c66
Supporting Literature: 
  • Webb, Patrick, Beatrice Lorge Rogers, Irwin Rosenberg, Nina Schlossman, Christine Wanke, Jack Bagriansky, Kate Sadler, Quentin Johnson, Jessica Tilahun, Amelia Reese Masterson, Anuradha Narayan. 2011. Improving the Nutritional Quality of U.S. Food Aid: Recommendations for Changes to Products and Programs. Boston, MA: Tufts University.
  • 2013 Maternal and Child Nutrition series - The Lancet
  • Shoham, Jeremy, et al. "Proceedings of the World Health Organization/UNICEF/World Food Programme/United Nations High Commissioner for Refugees Consultation on the management of moderate malnutrition in children under 5 years of age." Food and nutrition bulletin. Vol. 30. No. 3 (Supplement). United Nations University Press, 2009.
  • Stone-Jimenez, Maryanne. "Preventing Moderate Acute Malnutrition (MAM) Through Nutrition-Specific Interventions." (2014).
  • Webb, Patrick. "Standards of Evidence for Research on ‘What Works’ in the Management of MAM." (2014).
Long Description: 

- Are cash transfers better than food aid alone?
- Does including a behavior change communication aspect in food aid programs lead to better outcomes?
- Can locally produced foods reduce undernutrition?

Soya, maize, and sorghum-based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste-based formulation for the treatment of severe acute malnutrition in children

Soya, maize, and sorghum-based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste-based formulation for the treatment of severe acute malnutrition in children: A noninferiority individually randomized controlled efficacy clinical trial in Malawi.

Rebon shrimp powder addition influence to nutritional values, organoleptic properties and acceptance of supplementary food by children aged 4-5 years old

Rebon shrimp powder addition influence to nutritional values, organoleptic properties and acceptance of supplementary food by children aged 4-5 years old

Biofortification with zinc in flour for eliminating deficiency

The aim of this study is to examine whether or not consuming flour made from the high zinc grain has a beneficial impact on the zinc status of zinc-deficient women living in a rural community in North West Pakistan. Participating families are randomly allocated to consume either the high zinc grain or the standard grain for eight weeks. The families switch over after eight weeks. Blood and hair zinc concentration are measured, along with new indicators of zinc status such as markers of DNA damage and a new portable laser technique for measuring nail zinc concentration.