Fortification of Complementary Foods

Speaker: L. Neufeld Presented at: 2016 NNIW87


Studies have shown that protein is the only nutrient to be consistently adequate in common complementary foods, while the amount of iron, zinc and calcium were consistently low in these foods. The adequacy of other nutrients (energy, vitamin A, thiamine, riboflavin) were highly variable. Nutrient content of complementary foods can be substantially improved by optimizing the use of local foods, but recipe optimization is only one step towards ensuring adequate feeding and dietary intake. Neufeld presented an overview of types and composition of commercially available fortified complementary food products and home fortification, and the requirements for effective delivery of such products. The effects of complementary feeding products on diverse outcomes have been demonstrated in randomized controlled trials and underscored in WHO recommendations. Nevertheless, more information is needed to translate efficacious interventions into effective programmes. Potential programme delivery platforms for interventions to teach young children and women are reaching the individuals targeted; however, challenges in implementation remain.