Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.

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.