Using ethnography in implementation research to improve nutrition interventions in populations

- 17/12/2016

‘Implementation research in nutrition’ is an emerging area of study aimed at building evidence‐based knowledge and sound theory to design and implement programs that will effectively deliver nutrition interventions. This paper describes some of the basic features of ethnography and illustrates its applications in components of the implementation process.

Universal salt iodization provides sufficient dietary iodine to achieve adequate iodine nutrition during the first 1000 days: a cross-sectional multicenter study

- 11/04/2018

This study set out to assess if universal salt iodization provides sufficient dietary iodine to meet the iodine requirements and achieve adequate iodine nutrition in all vulnerable population groups.

The potential of food fortification in children and women

- 06/07/2016

A cross-sectional survey on households with at least one child 6–23 months was conducted to update coverage figures with adequately fortified food vehicles in Abidjan, Côte d’Ivoire, and to evaluate whether additional iron and vitamin A intake is sufficient to bear the potential to reduce micronutrient malnutrition.

Growing importance of staple foods and condiments used as ingredients in the food industry

- 01/06/2013

This study aimed to estimate the potential contribution certain processed foods can make to micronutrient intake in Southeast Asia if they are made with fortified staples and condiments.

The global, centralized approach of the GAIN Premix Facility has made oil fortification in Indonesia more affordable

- 01/06/2013

The objective of this study was to assess the efficiency of the Global Alliance for Improved Nutrition (GAIN) Premix Facility in procuring quality, affordable vitamin A for fortification of edible oil in Indonesia.

A decade of partnerships to increase access to and affordability of nutritious foods for the poor

- 15/12/2012

The Global Alliance for Improved Nutrition (GAIN) was established in 2002 with a mandate to galvanize efforts by the public and private sectors to end malnutrition. This paper describes GAIN's evolution from a large-scale food fortification program focus to a broader nutrition program portfolio directed toward improving access and affordability of nutritious foods for the poor.

Rice Fortification – An opportunity to improve nutrition in West Africa

27 November 2017- 28 November 2017Dakar, Senegal

This meeting will expand upon an analysis of the possibilities for rice fortification to improve nutrition in Africa. Rice is a staple food in 19 countries in Africa, but it is mostly milled in small, local operations where fortification is not feasible.

Improving the diets of infants and young children

- 20/11/2012

This paper describes the focused ethnographic study on complementary feeding that was commissioned by the Global Alliance for Improved Nutrition and highlights findings from studies conducted in three very different country contexts (Ghana, South Africa and Afghanistan) burdened by high levels of malnutrition in older infants and young children.

The effects of an oil and wheat flour fortification program on pre-school children and women of reproductive age living in Côte d'Ivoire, a malaria-endemic area

- 07/03/2016

The objective of this study was to estimate the iron and vitamin A status of preschool children (PSC) and women of reproductive age (WRA) in households consuming fortified oil and wheat flour.

Storage conditions and packaging greatly affects the stability of fortified wheat flour: Influence on vitamin A, iron, zinc, and oxidation

- 01/02/2018

This work aimed at assessing the combined influence of different factors on vitamin A retention and the oxidative status of wheat flours: storage duration, temperature during storage, relative humidity within storage facilities, type of packaging, and premix composition.