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RAP PUBLICATION 2007/05 FOOD-BASED NUTRITION STRATEGIES IN BANGLADESHExperience of integrated horticulture and nutrition development Lalita Bhattacharjee, Sanjib Kumar Saha & Biplab K. Nandi |
Department of Agricultural Extension
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The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to Senior Food and Nutrition Officer, Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific, 39 Phra Atit Road, Bangkok 10200, Thailand.
For copies write to: | Biplab K. Nandi Senior Food and Nutrition Officer Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific 39 Phra Atit Road Bangkok 10200, Thailand E-mail: [email protected] |
© FAO 2007
1.2. Contribution of horticultural produce to human nutrition
2. Development and immediate objective
3. The nutrition education strategy
4. Development of community-based nutrition education programmes
5. Nutrition information, education and communication
7. Nutrition improvement through agroprocessing
7.1. Preservation of fruits and vegetables by drying and frying technologies
7.2. Preservation of vegetables and fruits by pickling and preparation of chutneys
7.3. Preservation of juices and juice-based products
7.4. Semi-processing of fruits and vegetables
7.5. Preservation of horticultural produce by sugar concentration
8. Improving storage and preservation
9. Linking nutrition with horticulture
9.1. Horticultural production and consumption
10. School Nutrition Programme (SNP)
10.1. Planning the School Nutrition Programme
10.3. Resources and responsibilities
10.4. Promotion of micronutrient-rich vegetables and fruits
11.1. Comparison of landless project and non-project households
11.4. Preparation, cooking and preservation practices
11.5. Habitual food combinations
11.6. Preservation of fruits and vegetables at home
11.7. Methods of household food preservation
11.8. Consumption of winter and summer vegetables
11.10. Consumption of fresh spices, lemon and sour fruit
11.11. Frequency of consumption of leafy and yellow-orange vegetables and fruits
11.12. Frequency of consumption of sour fruits and vegetables
11.13. Consumption of animal food
11.14. Consumption of fats, oils and iodized salt
12. Community-based assessment and impact of nutrition programmes
13. Establishing and fostering linkages
14.1. Nutrition-oriented horticulture diversification
14.2. Implications for nutrition and health
14.4. Institutionalizing the community nutrition education programme
14.5. Food safety implications
14.6. Strengthening links with food and nutrition policy
14.7. Mainstreaming food-based nutrition approaches or programmes