Storage, Preparation, and Usage of Fortified Food Aid among Guatemalan, Ugandan, and Malawian Beneficiaries: A Field Study Report
| Autor: | Oscar A. Pike, Michael L. Dunn, William C. Brodegard, Jonathan P. Rowe, Frost M. Steele |
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| Rok vydání: | 2008 |
| Předmět: |
Adult
Male Malawi United States Agency for International Development Food Handling International Cooperation Geography Planning and Development Fortification Food aid Zea mays Interviews as Topic Agricultural science Study report Pregnancy Humans Plant Oils Uganda Cooking Program Development Fortified Food Child Developing Countries Triticum Nutrition and Dietetics business.industry Data Collection Infant Soy Foods Guatemala Micronutrient United States Biotechnology Food Fortified Food processing Ph range Female Food preparation Business Food Science |
| Zdroj: | Food and Nutrition Bulletin. 29:213-220 |
| ISSN: | 1564-8265 0379-5721 |
| DOI: | 10.1177/156482650802900307 |
| Popis: | Background An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. Objective A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development. Methods Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages. Results Storage practices by beneficiaries appeared to be appropriate, and all commodities observed were free from off-flavors and odors. Cooking water was typically obtained from boreholes or open wells with a pH range of 4.7 to 7.7. Food preparation usually took place in covered areas with the use of an aluminum or clay pot over a wood-fueled fire. Thin or thick porridges were the most common dishes prepared from cereal-based products, with concentration ranges of 10% to 31% (wt/wt) in water. Cooking times for porridges ranged from 5 to 53 minutes, with a mean of 26 minutes. Tortillas and beverages were other preparations commonly observed in Guatemala. Vegetable oil was typically used for pan frying. Conclusions Cooking fuel could be saved and nutritional quality probably improved if relief agencies emphasized shorter cooking times. These data can be used to simulate preparation methods in the laboratory for assessment of the nutritional impact of cooking. |
| Databáze: | OpenAIRE |
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