Development of the generic Community Infant and Young Child Feeding Counselling Package.

Infant and young child feeding (IYCF) promotion is a key component in the set of high impact interventions to improve nutrition. The literature provides evidence of the positive impact of IYCF promotion through various platforms, including communities. In 2009, UNICEF and WHO agreed that a global, "generic" IYCF package of resources and tools to plan, implement, and monitor community-based IYCF programmes and to build skills of community-based workers was needed.

Survey data on income, food security, and dietary behavior among women and children from households of differing socio-economic status in urban and peri-urban areas of Nairobi, Kenya.

This article describes data collected to analyze consumer behaviors in vulnerable populations by examining key access constraints to nutritious foods among households of differing socio-economic status in urban and peri‑urban areas of Nairobi, Kenya. The key variables studied include wealth status, food security, and dietary behavior indicators at individual and household level. Household food insecurity access scale (HFIAS), livelihood coping strategies (LCS), food expenditure share (FES), food consumption score (FCS), household dietary diversity score (HDDS), minimum dietary diversity-women(MDD-W), and child dietary diversity score (CDDS) indicators were used to measure food security.

Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization.

School-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient-rich and acceptable extruded bean-based snack, which could contribute to improved nutrient intake, especially for school-age children.

Iron Concentrations in Biofortified Beans and Nonbiofortified Marketplace Varieties in East Africa Are Similar.

Background: The predominant bean iron (Fe) biofortification approach is to breed for high Fe concentration and assumes the average Fe concentration is 50 μg/g. This approach also assumes that a 40 μg/g increase is sustainable and Fe bioavailability will not decrease to negate the increase in Fe.

Objective: The overall objective was to determine if bean Fe biofortification via breeding for high Fe is producing beans with higher Fe concentration relative to nonbiofortified lines found in the East Africa marketplace.

Increased Iron Status during a Feeding Trial of Iron-Biofortified Beans Increases Physical Work Efficiency in Rwandan Women.

Background: Iron-biofortified staple foods can improve iron status and resolve iron deficiency. However, whether improved iron status from iron biofortification can improve physical performance remains unclear.

Objective: This study aimed to examine whether changes in iron status from an iron-biofortified bean intervention affect work efficiency.