General Feeding Programs

General Feeding Programs

Objectives:Ensure adequate food supply for entire populationPrevent malnutrition, and excess morbidity, mortality associated with malnutrition

Target group:All affected peopleBe aware of biases in access

General Feeding Programs

General rations should be:

Nutritionally adequateFamiliarReasonable in preparation requirementsDiverse, palatable, digestibleContinually accessibleApproximately 0.5 kg/person/day = 90 kg/household of 6 people/month

General Feeding ProgramsRation composition:

Energy >=2100 kcals pppdFat 17-30% of kcalsProtein >12% of kcalsMicronutrient quality

Commodities:Basic commodities: cereal, pulse/fish/meat, oilComplementary foods: fresh meat/fish, vegetables/fruit, nuts, fortified cereal blends, sugar, condiments, salt (iodized), spices

General Feeding Programs: Operational Issues

Selecting a distribution site“Wet” vs. “dry” rationsRegistrationStaffing, training and supervisionTiming of distributionDistribution and entitlement awarenessMonitoring

General Feeding Programs: Phasing Out

Population movement

New siteResettlement

Establishment of other food sources

Long-term displacementIntegration into host community

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