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Irwin H Rosenberg, MD Tufts University

This session discusses recommendations for upgrading the macronutrient and micronutrient composition of food aid products, including cereal blends and fortified grains. It also highlights the importance of increasing protein, fat, and energy content in food aid.

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Irwin H Rosenberg, MD Tufts University

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  1. IFAD 2011Session 6: Food Aid QualityReview: Product Recommendations“Balancing the Elements of the Nutritional Improvement in Food Aid” Irwin H Rosenberg, MD Tufts University

  2. Session 6: Food Aid QualityReview: Product RecommendationsRecommendations 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

  3. Process • Staged implementation • Research and field trials • Harmonization with WFP, UNICEF

  4. 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.

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