View allAll Photos Tagged nutritious!
Discover the perfect low carb breakfast with Cheesy Cauliflower Hash Browns. piersey.com/cheesy-cauliflower-hash-browns/ This keto, gluten-free recipe is nutritious, moderate in protein, and perfect for a vegetarian, healthy lifestyle.
Jessie made this for dinner - excellent + healthy + nutritious!
Recipe:
www.mayoclinic.com/health/healthy-recipes/NU00535
(You can't see the polenta, but there's a decent layer underneath)
Women learn how to cook for their children a nutritious porridge made from locally available products, during a session led by a health extension worker at the health post in the village of Maderia, in Gemechis, a woreda (district) of Oromia Region. Health extension workers are government-paid health workers, often working in their community of origin, who provide community-based health promotion and disease-prevention services..
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In July/August 2014, Ethiopia is nearing the end of a joint European Union (EU)-UNICEF national nutrition security programme that is building on government-led efforts to permanently reduce the rates of under-five child and maternal under-nutrition. The programme is part of a four-year (2011–2015) UNICEF/EU global initiative, with multiple regional, national and community partners. It focuses on four countries in sub-Saharan Africa and five in Asia but aims to influence nutrition-related policies throughout these regions. The Africa programme – Africa’s Nutrition Security Partnership (ANSP) – focuses on Burkina Faso, Ethiopia, Mali and Uganda. It is intended to benefit directly 1 million children and 600,000 pregnant and lactating women – and to benefit indirectly 25 million children and 5.5 million pregnant or lactating women across the continent over the long term. At the macro level, the programme builds policy capacity for nutrition security; institutional capacity; data and knowledge sharing; and the scale-up of nutrition interventions. At the national and district levels, it promotes government and community ownership of development processes, including training, mapping and the mobilization of intra-community networks, such as women’s groups. And it utilizes a cross-sector approach, combining nutrition, health, water and sanitation, agriculture and social protection interventions to maximize the positive effects on child and maternal nutrition. ©UNICEF Ethiopia/2014/Nesbitt
In Sri Lanka, our affordable milk Nespray Everyday is fortified with vitamin A and aimed at low income families.
U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) provides USDA Foods to the Five Sandoval Indian Pueblos, Inc. (Five Sandoval) where Food Distribution Program Director Florence Calabaza is responsible for the efficient food distribution of food to those in need; supplying nutritious and culturally respectful foods to their distribution center (SEEN) in Bernalillo, NM; those who can walk to a tailgate pick-up point, such as in the parking lot of the Pueblo of Isleta Assisted Living Facility Elder Center; and for those who are homebound, USDA Food is delivered to those in the five Pueblo tribal members of Cochiti, Jemez, Sandia, Santa Ana and Zia and its surrounding tribal and non-tribal communities, on September 10, 2019.
For almost 50 years, Five Sandoval has enhanced the lives of tribal members through the important and longstanding services. Five Sandoval does this by sustaining and evolving their services and programs by offering employment, education, human and health services. The services are provided in such a manner that the values of tribal sovereignty, traditional culture, and community integrity are respected and preserved. Five Sandoval is proud to be a primary resource to the communities and are committed to partnering with both, tribal and non-tribal entities to maximize the opportunities for the people served. For more information, please see: fsipinc.org/about-five-sandoval
The Five Sandoval Food Distribution Program is a federal program that provides USDA food assistance to Native American and non-Native American households living on a reservation and to households living in designated areas near a reservation that contain at least one person who is a member of a federally recognized tribe. For more information, please see fsipinc.org/food-distribution, and click on the brochure link.
The USDA Food Distribution Program on Indian Reservations (FDPIR) provides USDA Foods to income-eligible households living on Indian reservations and to Native American households residing in designated areas near reservations or in Oklahoma. USDA distributes both food and administrative funds to participating Indian Tribal Organizations and state agencies to operate FDPIR. These Indian Tribal Organizations and state agencies determine applicant eligibility, distribute the foods, and provide nutrition education to recipients. For more information, please see fns.usda.gov/fdpir/fdpir-fact-sheet.
The FNS mission is to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. For more information, please see: fns.usda.gov
USDA Photos by Lance Cheung with permission of Five Sandoval and Pueblo of Isleta.
Delicious, simple am nutritious keto breakfast, lunch and dinner recipes. Wholesome meals that satisfies anyone's cravings even while on a diet.
Get your cook book here linktr.ee/Weightlossmirh
A nutritious lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
Patrick Brown, Chief Executive Officer and Founder, Impossible Foods, USA and Paul Bulcke, Chairman of the Board, Nestlé, Switzerland and Mariam Mohammed Saeed Hareb Al Mehairi, Minister of State for Food Security of the United Arab Emirates and Jennifer Morgan, Executive Director, Greenpeace International, Netherlands and Frances Seymour, Distinguished Senior Fellow, World Resources Institute, USA and Patrik Müller, Editor-in-Chief, az Nordwestschweiz & Schweiz am Wochenende, Switzerland speaking during the Session: On the Menu: Sustainable and Nutritious Food at the Annual Meeting 2018 of the World Economic Forum in Davos, January 23, 2018. Copyright by World Economic Forum / Walter Duerst
In Hawassa, southern Ethiopia, maize is eaten as corn bread, baked on a big clay plate. This bread, made only with water, maize flour, and salt, is the major food in the area (along with ensete, a starchy food made from the roots of the Ensete plant, commonly known as the false banana). The Nutritious Maize for Ethiopia (NuME) project aims to reduce malnutrition and increase food security and household income of resource-poor smallholder farmers in Ethiopia through the widespread adoption, production, and utilization of quality protein maize (QPM). To ensure that the QPM bread tastes as good as the conventional maize bread, the project teamed up with two lecturers of the Hawassa University, Tafese and Debebe (left and right in the photo), who are organizing taste tests.
Photo credit: H. De Groote/CIMMYT.
File name: 10_03_000347b
Binder label: Baking
Title: Prof. Horsford's self-raising bread preparation. Our pet. The healthful & nutritious baking powder. [back]
Created/Published: N. Y. : The Major & Knapp Lith Co.
Date issued: 1870 - 1900 (approximate)
Physical description: 1 print : chromolithograph ; 12 x 8 cm.
Genre: Advertising cards
Subject: Girls; Baking powder
Notes: Title from item. Retailer: J. S. Jewett, Warren, N. H.
Collection: 19th Century American Trade Cards
Location: Boston Public Library, Print Department
Rights: No known restrictions.
File name: 10_03_000351b
Binder label: Baking
Title: Prof. Horsford's self-raising bread preparation. Our pet. The healthful & nutritious baking powder. [back]
Created/Published: N. Y. : The Major & Knapp Lith Co.
Date issued: 1870 - 1900 (approximate)
Physical description: 1 print : chromolithograph ; 12 x 8 cm.
Genre: Advertising cards
Subject: Girls; Baking powder
Notes: Title from item.
Collection: 19th Century American Trade Cards
Location: Boston Public Library, Print Department
Rights: No known restrictions.
A nutritious and flavorful lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
...with nutritious dust. Brisbanes dust storm on September 23 2009. View from 111 George St Brisbane QLD
HDR of the sun setting engulfed in dust.
Yummy.
Women learn how to cook for their children a nutritious porridge made from locally available products, during a session led by a health extension worker at the health post in the village of Maderia, in Gemechis, a woreda (district) of Oromia Region. Health extension workers are government-paid health workers, often working in their community of origin, who provide community-based health promotion and disease-prevention services..
.
In July/August 2014, Ethiopia is nearing the end of a joint European Union (EU)-UNICEF national nutrition security programme that is building on government-led efforts to permanently reduce the rates of under-five child and maternal under-nutrition. The programme is part of a four-year (2011–2015) UNICEF/EU global initiative, with multiple regional, national and community partners. It focuses on four countries in sub-Saharan Africa and five in Asia but aims to influence nutrition-related policies throughout these regions. The Africa programme – Africa’s Nutrition Security Partnership (ANSP) – focuses on Burkina Faso, Ethiopia, Mali and Uganda. It is intended to benefit directly 1 million children and 600,000 pregnant and lactating women – and to benefit indirectly 25 million children and 5.5 million pregnant or lactating women across the continent over the long term. At the macro level, the programme builds policy capacity for nutrition security; institutional capacity; data and knowledge sharing; and the scale-up of nutrition interventions. At the national and district levels, it promotes government and community ownership of development processes, including training, mapping and the mobilization of intra-community networks, such as women’s groups. And it utilizes a cross-sector approach, combining nutrition, health, water and sanitation, agriculture and social protection interventions to maximize the positive effects on child and maternal nutrition. ©UNICEF Ethiopia/2014/Nesbitt
Fresh out of the oven! These tasty, moist Raspberry Bran Muffins are a great breakfast muffin. They are especially delicious still warm with a dollop of homemade raspberry jam. Full of wheat bran, oat bran, wheat germ, dark brown sugar, molasses and raspberries, they are a delicious and hearty kickstart to the day.
It's the weekend! So just relax. Put your feet up and I'll bring you a warm muffin, a freshly brewed tea or coffee and a great big Happy Good Morning smile! :))
Happy Weekend All! :))
A nutritious lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
Cups of nutritious yogurt are being prepared for young children who are also participating in HIV prevention education activities.
The yogurt plus prevention education is carried out in partnership with the President’s Emergency Plan for AIDS Relief. In February, USAID launched a public-private partnership in cooperation with Standard Bank, the largest bank on the African continent; Namibia Dairies, that country’s leading dairy company; and the Namibia Business Coalition on AIDS.
Photo Credit: Mary Jordan (USAID)
Mashed green gram added with coconut scraping and little sugar. Plantains too.
Contains all main nutrients like starch, protein, fat in healthy proportion with lot of vitamins and fiber.
Just about this time every year, Catnip Candy takes off her ears and whiskers, stops harvesting catnip and her fancy turns to pumpkins. Pumpkins? Yes, nutritious, delicious pumpkins! EVERYBODY except the finiky felines (that includes all 659 of them) and most of the doggies absolute love Pumpkin Season. The cows, horses, goats, sheep, pigs (all kinds the pots the farms and the guinea), rabbits, chickens, peacocks, swans, pigeons, emus and on and on. 20 out of 22 species can’t be wrong!
After the pumpkin selling season is over for Halloween, many pumpkin stands, produce markets, farms, churches and others who sell pumpkins as a fundraiser, will give them to our animals. In the beginning, before we had great volunteers like Candy, we’d load the few pigs, rabbits, goats and chickens we had up into the van and head out to the pumpkin places. Unfortunately many of them called and then wanted the manure raked up. No sense of humor. Nobody laughed when I suggested selling that as a second fundraiser.
So we figured out that if we can’t take the animals to the pumpkins, we’ll have to haul the pumpkins to the animals. And that’s what we do now. For the next month or so a dozen or more volunteers will be busy hauling in pumpkins. Lots of places let us start taking the ones getting soft that they can’t sell way before Halloween. After Halloween almost everybody wants them GONE.
Contact Candy Pumpkin Princess #1 paulcandy214@verizon.net to find out how you too can have fun hauling pumpkins in for the piggies and friends. We have donors all over Virginia. And you can ask every stand you see if they’ll donate. Many are so happy to have a place for the pumpkins to go instead of having to haul them away. So get involved. Do everybody a favor. Help your local merchant, church, boy scout troop, or who ever and help the animals of Rikki’s.
So what’s the deal with Miss Blue Dog? Annie and Arthur McWilliams are the proud owners of Miss Blue Dog they are happy to lend her to Candy for the great pumpkin harvest. THANK YOU Annie and Arthur, from all the critters (except the finicky cats). If they only listened instead of being stubborn cats they’d realize the great pumpkin haul benefits them too. The money we save on feed for the other animals, can now be spent on kitty chow.
The optimal nutritional balance is important during pregnancy as this will affect the development of baby. The nutritional needs of pregnant women are increased during pregnancy. Eating good nutritious food also develop good eating habits for the growing child. For the first few weeks you may not have good appetite and you may not feel like to have proper meals this may be possible when you suffer from morning sickness or nausea. It is better to have small frequent meals in order to counter the effect of morning sickness. It is not true that you need to eat for 2 people, but pregnant women should only increase calorie intake by 300 calories. During second and third trimester the nutritional needs of the pregnant women is to be increased as the fetus grow rapidly. The total weight gain of pregnancy at full term should be around 10 to 12 kgs.
Distribution of pregnancy weight gain:
The baby amounts to 7-9 pounds
Amniotic fluid amounts to 2 pounds
Enlarged uterus amounts to 2 pounds
Increased volume of blood amounts to 4-5 pounds
Fluid present in maternal tissue amounts to 3-4 pounds
Placenta amounts to 2 pounds
Enlarged breasts for breastfeeding amount to 1 pound
The remaining pounds are fat deposits that are needed by the body for energy and breastfeeding.
Weight gain during pregnancy:
First trimester: 2 – 3 pounds
Second trimester: 3 – 4 pounds/ month
Third trimester: 3 – 4 pounds/month
Recommended weight gain during pregnancy:
BMI (kg/m2) Recommended Weight Gain
Low (BMI <19.8) 12.5-18 kg (28-40 lb)
Normal (BMI 19.8-26) 11.5-16 kg (25-35 lb)
High (BMI 26-29) 7-11.5 kg (15-25 lb)
Nutritional requirements during pregnancy:
Nutritional needs are increased during pregnancy.
Energy + 300 kcals/day
Protein + 15 gms/ day
Iron 38 mg/day
Calcium 1000mg/day
Folic acid 400 mcg/day
Thiamine + 0.2mg/day
Riboflavin + 0.2mg/day
Nicotinic acid + 2 mg/day
Energy: Due to increased metabolic activity there is increase in basal metabolism and calorie needs are increased at around + 300 kcals per day that is in second and third trimesters. The first trimester the calorie level is no need to increase. But the choice of foods should be nutritious and healthy.
Protein: During pregnancy extra protein requirement is needed. As protein is required for placenta, amniotic and maternal tissues. It is also needed to produce new blood cells. During pregnancy the protein requirement is around 15 gms per day. Especially in second and third trimester increased protein intake is necessary as the baby’s growth and development is fast in this period. The blood volume increases by 50% during pregnancy and body requires protein to increase blood volume. It is very important to get good quantity and quality of protein in order to meet nutritional needs.
Fats: Fats are essential part of healthy balanced diet. During pregnancy fats play an important role to support development of baby’s brain and eye. Monounsaturated and polyunsaturated fats are good choices of fats. Monounsaturated fats are good as they decrease LDL levels. Polyunsaturated fats contain omega 3 and omega 6 fatty acids.
Iron: Iron is very important nutrient during pregnancy. It is needed for the formation of red blood cells. Iron improves hemoglobin level during pregnancy. Especially in second and third trimesters extra amount of iron is needed for new growing baby and placenta. If there is deficiency of iron during pregnancy then it is associated with preterm delivery low birth weight and infant mortality.
Vitamin C: It helps in absorption of Iron. Vitamin C helps in healing of damaged tissues. It also improves immunity of pregnant women.
Folic acid: Folic acid helps in formation of red blood cells. And it plays a vital role in formation of genetic material called DNA that aids in proper formation of the cells and tissues. If there is deficiency of folic acid in pregnancy then there is risk of major birth defects. Severe folic acid deficiency can lead to megaloblastic anemia. It is good to have folic acid fortified breakfast cereals. Good sources of folic acid include green leafy vegetables, beans, nuts, citrus fruits and berries. Folic acid supplements to be taken during pregnancy.
Calcium: Calcium is required in diet during pregnancy. Calcium absorption and calcium excretion is high during pregnancy. Increased calcium requirement is needed for skeletal growth of fetus.
Fluids: Pregnant women should drink at least 6 to 8 glasses of water. Drinking water can prevent morning sickness. The fluid acts as the transport system it carries nutrients through the blood to the baby. Drinking water also improves bowel movement.
Foods to eat: Eggs, milk, milk products like cheese and yogurt as these are good sources of protein and calcium.
Fruits and vegetables are good for health. Fruits like cantaloupe, apricots, mangoes, orange, grapes, bananas and vegetables like green leafy vegetables, potato, sweet potato, pumpkin, carrots, capsicum.
Nuts can also be included as a part of diet as they are rich in carbohydrates.
Rice, Breads, Pasta and cereals are also good as they are rich in carbohydrates and provide calories.
Fortified breakfast cereals.
Foods to avoid during pregnancy:
Raw eggs as they may contain salmonella.
Uncooked meat or poultry as there may be risk of salmonella bacteria.
Avoid alcohol.
Avoid raw fish.
Limit your cholesterol intake to about 300 mg per day.
Limit intake tea and coffee as they contain caffeine.
Unpasteurized milk or juice. www.clinnovo.com
Near Zewai, in the maize belt of Ethiopia’s Central Rift Valley, a mother and daughter transport maize grain to market by donkey cart. In this maize-dominated area, lysine inadequacy is a potential risk for weaning infants and young children, who could benefit
from quality protein maize. The southern maize belt is a target area for the Nutritious Maize for Ethiopia (NuME) project, funded by the Canadian Department of Foreign Affairs, Trade and Development (DFATD).
Adefris Teklewold/CIMMYT
My grandma's not overly fond of nutritious eating - especially vegetables - but she loves cheese. Taking a leaf out of many "kid food" author's books, I pureed a bunch of cauliflower and tofu into the three-cheese sauce before stirring in brown rice fusilli and baking individual portions with a topping of GF breadcrumbs. She's none the wiser, and claims that the meals are delicious!
www.yummysmells.ca/2014/11/grandmas-mac-n-cheese-sundaysu...
Salmon eggs are nutritious and can be preserved by hanging the masses on old fishing nets to dry in the sun. Residents of the villages around Kobuk Valley National Park harvest many chum salmon to eat throughout the winter.
Cluster of red fish eggs
Ingredients:
1 cup soy flour
6 tbsps granulated Splenda
3 tbsps unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
2 large eggs (beaten)
3 tbsps (1.5 oz/42 g) unsalted butter (melted)
Instructions and more photos at www.dietplan-101.com/chocolate-soy-pancakes-atkins-diet-p...
Video Recipe: youtu.be/t_LWdRxjxK8
Food refugees are buying with their e-vouchers at local stores. Ecuadorian business owners are now benefiting from the refugees buying at their stores.
Credit: Bobbi Kraham, USAID
This beautiful couple share a wonderful spiritual love. They also share eating plenty of dark green, leafy vegetables. They use and recommend green superfoods from Pines International for additional servings.
Jacqueline is a neonatal/pediatric nurse. She is healthy woman who works out regularly and eats nutritious food. She knows that studies show 9 out of 10 people do not eat enough green #vegetables. To increase her servings, she mixes #MightyGreens with water for a delicious beverage. She also takes #GreenDuo capsules when traveling. As a nurse, she sets an example and shares nutrition tips for every new mom she meets.
Elijah is a mixed martial arts strength coach (Instagram @fightfitnessllc.sbw). As a certified and licensed personal #trainer, he says, “I train models, #dancers, #bodybuilders, as well as #JuJitsu, #MuayThai and #boxing #athletes. I also train everyday people. In my opinion, nutrient-dense vegetables assist with muscle #recovery and maintaining #immune systems. Pines grows food rich in #antioxidants such as Pines Wheat Grass tablets (for on the go). They grow #PinesWheatGrass powder and Mighty Greens powder (for home/gym smoothie and shaker recipes).”
“Whether you train or not, your immune system’s strength determines how fast you heal and recover from colds, stress, flu, injuries and diseases. That’s why you need to eat your vegetables. Pines can help increase your green nutrition.”
Pines introduced the original #greensuperfood over 40 years ago with more than 100 small investors (average $200 each). They named the company after the pine tree because it is an international symbol of the peace in nature.
Pines is unique in the natural foods marketplace. That's because our products are not an “organic sideline” for a pesticide-based agribusiness or a major GMO based food corporation.
Instead, Pines grows its 100% Certified #Organic foods on small family farms. Our products are #Kosher, #glutenfree, #vegan, #raw and #NonGMOProject Verified as #GMOfree. Please use the locator at wheatgrass.com to find stores that carry Pines. You may also order direct.
Full Article: wheatgrass.com/beautiful-couple-teach-nutrition/
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
More tags: #Paleo #stamina #endurance #triathlon #marathon #ocr #mma
I got a few of those compressed corn logs that are made specifically for these metal squirrel chairs for Christmas. I had never bothered to order them before, figuring it would be too pricey to keep them stocked with this treat all winter long. You know how fast they devour things! But I'm really amazed! It is made out of some REALLY hard material. They REALLY have to gnaw on it to get any off.LOL.......I could hear this guy chomping away all the way across the yard! He sounded like he was chewing on rocks! They've been working on this one for just about a week, and you can see that they have just managed to finish off a little of the top
(.I'm still trying to get the hang of editing photos in Picasa, but slowly getting the hang of things). .
I
This nutritious Vega-infused dessert is packed with protein, fibre, Omega-3, probiotics and greens!
Find our recipe on VegaCommunity, here:
www.vegacommunity.com/profiles/blogs/in-the-vega-kitchen-...
Dates are highly nutritious, with a sugar content of ripe dates about 80%, and the remainder is a rich blend of protein, fat and mineral products including copper, sulfur, iron, magnesium and fluoric acid.
Bapole Mariama sells Nido Essentia and other Nestlé products as she stands inside her kiosks in Guinea Conakry, Republic de Guinea, Friday Nov. 21, 2008. (George Osodi/Panos pictures)
Women learn how to cook for their children a nutritious porridge made from locally available products, during a session led by a health extension worker at the health post in the village of Maderia, in Gemechis, a woreda (district) of Oromia Region. Health extension workers are government-paid health workers, often working in their community of origin, who provide community-based health promotion and disease-prevention services..
.
In July/August 2014, Ethiopia is nearing the end of a joint European Union (EU)-UNICEF national nutrition security programme that is building on government-led efforts to permanently reduce the rates of under-five child and maternal under-nutrition. The programme is part of a four-year (2011–2015) UNICEF/EU global initiative, with multiple regional, national and community partners. It focuses on four countries in sub-Saharan Africa and five in Asia but aims to influence nutrition-related policies throughout these regions. The Africa programme – Africa’s Nutrition Security Partnership (ANSP) – focuses on Burkina Faso, Ethiopia, Mali and Uganda. It is intended to benefit directly 1 million children and 600,000 pregnant and lactating women – and to benefit indirectly 25 million children and 5.5 million pregnant or lactating women across the continent over the long term. At the macro level, the programme builds policy capacity for nutrition security; institutional capacity; data and knowledge sharing; and the scale-up of nutrition interventions. At the national and district levels, it promotes government and community ownership of development processes, including training, mapping and the mobilization of intra-community networks, such as women’s groups. And it utilizes a cross-sector approach, combining nutrition, health, water and sanitation, agriculture and social protection interventions to maximize the positive effects on child and maternal nutrition. ©UNICEF Ethiopia/2014/Nesbitt
Cute little girl with summer dress eating by herself a nutritious snack in a bowl while sitting on an armchair with floral pattern, outdoors, on the porch
Students appreciate nutritious meals due in part to the U.S. Department of Agriculture (USDA) support at the school Escuela Oficial Rural Mixta (EORM) paraje Parracantacaj, San Andrés Xecul, Totonicapán, Guatemala, on July 29, 2016. USDA Photo by Lance Cheung.
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Tomato - Take a bow!
For Our Daily Challenge. Shot the tomato on a wooden surface and then shot the tomato plant in the garden - which is in front of a brick wall. I included the spiral stake. Moved the plant image on top of the tomato, decreased the opacity of the background and then masked the tomato and lower third out completely.
Don't use this image on websites, blogs or other media without explicit permission.
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