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General Feeding Programs

General Feeding Programs. 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. General Feeding Programs. General Feeding Programs.

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General Feeding Programs

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  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 General Feeding Programs

  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

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