Complementary Foods: Filling the Nutrition Gap

Feasibility of Introducing a Soy Based Micronutrient Supplement in Rural Honduras

Vijaya Jain, MS,RD,CDNUniversity of IllinoisNational Soybean Research LaboratoryUrbana, Illinois

International Food Aid ConferenceKansas City, April 2009

Honduras: Background

• Population: 7 million• 3rd poorest country in Latin America and the Caribbean• Recurring natural disasters: Hurricanes, droughts, floods and

landslides• Most vulnerable people greatly affected by disasters• High rates of food insecurity in affected areas

Malnutrition in Honduras

Underweight children 20%

Stunted children 29%

Chronic malnutrition 20%

In high poverty areas 40 to 50%

Iron deficiency anemia 30 to 40%

CARE report (2005) 58% to 87% malnutrition in eleven municipalities

Common Health Problems• Diarrhea• Respiratory infections• Typhoid• Malaria• Dengue fever• Chagas• HIV/AIDS

Optimal Feeding Guidelines

• Starting breastfeeding within one hour of birth

• Exclusive breastfeeding for the first six months

• Introducing appropriate and adequate complementary feeding after six months

• Soy cereal combination provides necessary protein

• Complementary foods should be fortified with micronutrients

Complementary Food Study: Partnerships

CIDE Laboratory

San Rafael Foundacion Dispensario Gaudalupano, Tegucigalpa

Aragua Clinica, Zambrano

Ministry of Health Honduras

Complementary Food Study

• Objectives:-Reduce chronic malnutrition among infants and children (6 to 30 months of age) by adding a complementary food that contains small amounts of macro and micronutrients added to the current daily diet

• Goals:-To reduce rates of chronic malnutrition-To reduce number & frequency of illnesses such as respiratory infections, diarrhea and skin problems-To reduce rates of anemia

• Duration: 6 months - mid September 2008 to mid March 2009

• Size: 272 infants/children

Training & Data

• Health care providers, nurses, physicians, community leaders & volunteers– Obtained and recorded accurate heights/weights – Hemoglobin/hematocrit levels obtained by a certified

technician– Taught nutrition and health education modules

• Data Collection– Monthly heights & weights– Monthly health & nutrition assessments– Blood work at the first, third and sixth month of study

Clinic Activities

Initial enrollment

Nutrition & Health Education

Clinical & Health Assessments

Measurements: Infants and Children

Composition of Complementary Food and Placebo

Products are coded and issued in identical looking

canisters

Issuance of SupplementComplementary or Placebo

Challenges

• Transportation

• Clean water

• Untreated illnesses

• Volunteers

• Poverty

Successes

• Partnering with medical centers/clinics

• High acceptance of products

• No allergies

• Improved health status

• Increased awareness about benefits of health & nutrition

• Demand for continuation of product usage

• Enabled product manufacturer to increase production

Preliminary Results

• Both soy & control groups gained weight

• Both soy & control groups increased in height

• Improved hemoglobin levels in both groups

• No difference in number of sick days reported between soy & control groups

• Improved appetites & increased activity levels

• Cost savings with the soy based product

Future Plans

• Verification of study results in new location– Increased numbers of children– Additional formulations

• Partnering with a Honduran medical institute– Better understanding of product use and

effectiveness

• Creating system for sustainability

Considerations for Program Development

• Identify potential partners & collaborators prior to start up

• Recruit & train local volunteers

• Be cognizant of political environment

• Seek local industry support

• Stay within chosen scope of work

Complementary Foods: Filling the Nutrition Gap

Feasibility of Introducing a Soy Based Micronutrient Supplement in Rural Honduras

Vijaya Jain, MS,RD,CDNUniversity of IllinoisNational Soybean Research LaboratoryUrbana, Illinois

Phone: 217-265-6865Email: vjain@illinois.eduwww.nsrl.uiuc.edu

Thank you!