Working group 2: Programmes promoting nutrition orientation to food production
PROGRAMMES |
ACHIEVEMENTS |
FACTORS INFLUENCING IMPLEMENTATION |
RECOMMENDED POSSIBLE STRATEGIES |
1. Food Production |
Improved quantity, |
Political will, support |
Sustainable national |
Home |
Women & women |
||
School |
Encourage the establishment of |
Teachers & student |
|
Community |
Farmers group | ||
2. Food Processing |
Variety of foods to be Improved family |
Savings and investment |
Apply new and |
3. Food safety and quality |
Reduce food borne |
Legislation & regulation, Monitoring
and |
Improve the capacity |
4. Dietary |
Better nutritional knowledge and |
Workshop and training |
Strengthening |
4. Food |
Iodized salt Wheat flour |
Legislation Regulation Monitoring Public private partnership Initial investment |
Strengthening public |
ACTORS | ROLES |
1. Policy Makers |
Formulation, readjustment |
2. Planners | Development |
3. Implementers |
Implementation and coordination, recording progress |
4. Academia |
Research and capacity building |
5. Private Sectors |
Financial and technical assistance |
6. Community leaders |
Catalysts for smooth functioning |
7. Volunteers |
Catalysts for smooth functioning |