The nutrition capacity can be improved through providing sustainable innovations that increase access and utilization of nutritious foods. product development using locally available foods can be a sustainable option. Diferent proportions can be formulated but it is the target community to choose the best formulation. This can be done through sensory evaluation during product development
Dear Crevo, nice question. Availability of the nutritious foods is one thing to have and utilization of the foods is another. Utilization of foods comes in from different aspects, knowledge on how to utilize the foods, this includes the methods we use to prepare the foods, the safety of the food in terms of free from the contamination and the practices or culture that we have on that particular food. In my view, we need a holistic approach to improve the nutrition capacity of Ugandans.
In summary,to improve the nutrional capacity of the majority of Ugandan who are mainly rural resource poor needs rigorous mobilisation, sensitisation and training of community especially women to know their health problem associated with poor diet. In rural areas balance diet means taking milk tea,eating meat, fish,eggs and once in a while vegatable. Generally women are the ones who prepare and serve food to Families and they should be made a ware that balance diet come from eating right quantity and quality of plant protein,animal protein,fruits,vegetables,carbohydrates a companied with clean safe water. Amount of balance diet in take are dictated by some factors like age.nature of activities being undertaken and the health status of a person.Mothers of child giving age should be sensitised on the food requirements for both the mother and the fitus. Community should be tained to grow or rear locally Cearals,legumes,Fruits,small animals, birds and vegatables as sources of balance diet. Community should be engaged in income generating activities for food and income security. These can be done by government and civic society organizations (CSOs)