Food Constituents & Nutrition Contents 1 . BASIC NUTRITION CONCEPT Macronutrients Macronutrients 2. FOOD GROUPS AND FOOD AID COMMODITIES . Key Food Groups Emergency Rations / Ready-to-Eat Meals 3. FORTIFICATION OF FOOD AND BLENDED FOODS.... What is Food Fortification? Why fortify foods? Are fortified foods needed in the ration? .. Which foods are fortified? Fortification of blended food Micronutrient Stability, Packaging and Shelf-Life 4. MALNUTRITION ...... What is Malnutrition? Who is Most Vulnerable to Malnutrition? . Causes of Malnutrition ... Three Underlying Preconditions to Adequate Nutrition Resources and Malnutrition Effects of Malnutrition 5. MEASURING MALNUTRITION AND NUTRITION SURVEYS ... Anthropometry Measuring Malnutrition .. Arm circumference Measuring Malnutrition in Adults and Others 6. FOOD AND NUTRITION ASSESSMENTS .... Meeting Information Needs of Decision-Makers ... WFP and Vulnerability Assessment and Mapping Assessment Methodologies and Methods Initial Needs Assessments of Major New Emergency Situations Joint FAO/WFP Crop and Food Supply Assessment Missions WFP and UNHCR Joint Food Assessment Missions (JFAM) . In-Depth Food and Nutrition Assessments in Stabilised Emergencies Assessment of Malnutrition ....... Assessment of Micronutrient Deficiency Disorders .... 7. TYPES OF NUTRITION INTERVENTIONS ..... Nutrition Related Interventions in Emergencies . Feeding Programme Strategy Nutrition Related Interventions with a Developmental Focus ...... Monitoring and Evaluation of Food Aid Interventions ... 8. PLANNING FOOD RATIONS...... Stages of Planning Rations Storage, Quality Control and Specifications Food Processing and Preparation . Availability and Substitution of Food Items The Cost of the Ration and its Resale Value 9. SELECTIVE FEEDING PROGRAMMES .... Types and Objectives of Selective Feeding Programmes .. Criteria for Establishing Selective Feeding Programmes ..... Important Principles of Selective Feeding Programmes Feeding Regimes and Rations for Different Types of Selective Feeding Programmes ... Admission and Discharge Criteria for Selective Feeding Programmes . Assessment of effectiveness Closing selective feeding programmes 10. GENERAL FOOD DISTRIBUTIO Principles of General Food Distribution .... Methods of distribution to whom and by whom? Registration vs. estimation of beneficiary numbers Beneficiary distribution committees Ration cards or beneficiary lists / beneficiary documents Scooping Distribution cycle Monitoring and Reporting on Distribution Co-ordination and Management 11. NUTRITION INFORMATION, EDUCATION AND COMMUNICATION.. Successful Approaches to Nutrition IEC Important themes in nutrition IEC Identifying the appropriate IEC approach
Food Constituents & Nutrition
Contents
1 . BASIC NUTRITION CONCEPT
Macronutrients
2. FOOD GROUPS AND FOOD AID COMMODITIES .
Key Food Groups
Emergency Rations / Ready-to-Eat Meals
3. FORTIFICATION OF FOOD AND BLENDED FOODS....
What is Food Fortification?
Why fortify foods?
Are fortified foods needed in the ration? ..
Which foods are fortified?
Fortification of blended food
Micronutrient Stability, Packaging and Shelf-Life
4. MALNUTRITION ......
What is Malnutrition?
Who is Most Vulnerable to Malnutrition? .
Causes of Malnutrition ...
Three Underlying Preconditions to Adequate Nutrition
Resources and Malnutrition
Effects of Malnutrition
5. MEASURING MALNUTRITION AND NUTRITION SURVEYS ...
Anthropometry
Measuring Malnutrition ..
Arm circumference
Measuring Malnutrition in Adults and Others
6. FOOD AND NUTRITION ASSESSMENTS ....
Meeting Information Needs of Decision-Makers ...
WFP and Vulnerability Assessment and Mapping
Assessment Methodologies and Methods
Initial Needs Assessments of Major New Emergency Situations
Joint FAO/WFP Crop and Food Supply Assessment Missions
WFP and UNHCR Joint Food Assessment Missions (JFAM) .
In-Depth Food and Nutrition Assessments in Stabilised Emergencies
Assessment of Malnutrition .......
Assessment of Micronutrient Deficiency Disorders ....
7. TYPES OF NUTRITION INTERVENTIONS .....
Nutrition Related Interventions in Emergencies .
Feeding Programme Strategy
Nutrition Related Interventions with a Developmental Focus ......
Monitoring and Evaluation of Food Aid Interventions ...
8. PLANNING FOOD RATIONS......
Stages of Planning Rations
Storage, Quality Control and Specifications
Food Processing and Preparation .
Availability and Substitution of Food Items
The Cost of the Ration and its Resale Value
9. SELECTIVE FEEDING PROGRAMMES ....
Types and Objectives of Selective Feeding Programmes ..
Criteria for Establishing Selective Feeding Programmes .....
Important Principles of Selective Feeding Programmes
Feeding Regimes and Rations for Different Types of Selective Feeding Programmes ...
Admission and Discharge Criteria for Selective Feeding Programmes .
Assessment of effectiveness
Closing selective feeding programmes
10. GENERAL FOOD DISTRIBUTIO
Principles of General Food Distribution ....
Methods of distribution to whom and by whom?
Registration vs. estimation of beneficiary numbers
Beneficiary distribution committees
Ration cards or beneficiary lists / beneficiary documents
Scooping
Distribution cycle
Monitoring and Reporting on Distribution
Co-ordination and Management
11. NUTRITION INFORMATION, EDUCATION AND COMMUNICATION..
Successful Approaches to Nutrition IEC
Important themes in nutrition IEC
Identifying the appropriate IEC approach
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