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Sadhana Bhagwat - One of the best experts on this subject based on the ideXlab platform.

  • determinants of micronutrient fortified Blended Food balbhog consumption among children 6 35 months of age provided through the integrated child development services program in gujarat india
    Indian Journal of Community Medicine, 2018
    Co-Authors: Anuraag Chaturvedi, N Nakkeeran, Minal Doshi, Ruchi Patel, Sadhana Bhagwat
    Abstract:

    Context: The state of Gujarat had introduced Extruded Fortified Blended Food, Balbhog, as take-home ration for children 6–35 months of age. The study aimed to understand awareness, availability, and consumption pattern of Balbhog and gain insights on factors influencing its regular use. Aims: This study aims to understand coverage and feeding practices of micronutrient fortified Blended Food (Balbhog) and determine factors for its regular use. Subjects and Methods: A cross-sectional survey of 1623 households with children of 6–35 months of age registered in Anganwadi centers was conducted in the four districts of Gujarat. Household and dietary survey were conducted to understand child care and feeding practices at household level. Results: The results showed high awareness about Balbhog (88.6%) among caregivers, with majority reporting using it (81.7%) before. Regular Balbhog consumption (42.2%), however, declined considerably across all population characteristics. Monthly distribution of adequate Balbhog packets, taste of Balbhog preparations, meal frequency of children, and caregivers' participation in the monthly Integrated Child Development Services (ICDS) event emerged as strong predictors of regular Balbhog consumption. No disparity in consumption was observed across socioeconomic characteristics of the population. Conclusion: Household feeding practices and ICDS program factors mediated regular use of Balbhog among children. Improving availability of entitled Balbhog packets, raising awareness about Balbhog preparations, and improving child feeding practices could help in increasing Balbhog consumption in the community.

  • Determinants of micronutrient fortified Blended Food (balbhog) consumption among children 6–35 months of age provided through the integrated child development services program in Gujarat, India
    Wolters Kluwer Medknow Publications, 2018
    Co-Authors: Anuraag Chaturvedi, N Nakkeeran, Minal Doshi, Ruchi Patel, Sadhana Bhagwat
    Abstract:

    Context: The state of Gujarat had introduced Extruded Fortified Blended Food, Balbhog, as take-home ration for children 6–35 months of age. The study aimed to understand awareness, availability, and consumption pattern of Balbhog and gain insights on factors influencing its regular use. Aims: This study aims to understand coverage and feeding practices of micronutrient fortified Blended Food (Balbhog) and determine factors for its regular use. Subjects and Methods: A cross-sectional survey of 1623 households with children of 6–35 months of age registered in Anganwadi centers was conducted in the four districts of Gujarat. Household and dietary survey were conducted to understand child care and feeding practices at household level. Results: The results showed high awareness about Balbhog (88.6%) among caregivers, with majority reporting using it (81.7%) before. Regular Balbhog consumption (42.2%), however, declined considerably across all population characteristics. Monthly distribution of adequate Balbhog packets, taste of Balbhog preparations, meal frequency of children, and caregivers' participation in the monthly Integrated Child Development Services (ICDS) event emerged as strong predictors of regular Balbhog consumption. No disparity in consumption was observed across socioeconomic characteristics of the population. Conclusion: Household feeding practices and ICDS program factors mediated regular use of Balbhog among children. Improving availability of entitled Balbhog packets, raising awareness about Balbhog preparations, and improving child feeding practices could help in increasing Balbhog consumption in the community

Barbara P Klein - One of the best experts on this subject based on the ideXlab platform.

  • impact of fortified Blended Food aid products on nutritional status of infants and young children in developing countries
    Nutrition Reviews, 2009
    Co-Authors: Ana B Perezexposito, Barbara P Klein
    Abstract:

    Fortified Blended Foods were developed in the 1960s to improve the nutritional status of children suffering from malnutrition. The present review was conducted to examine the impact that fortified Blended Foods used in humanitarian relief programs have had on the health and nutritional status of infants and young children with moderate malnutrition, or at risk of undernutrition, in developing countries. Published articles were identified using electronic databases and general Web searches. Search terms included commodity types and names and terms related to Food assistance and fortification programs. Positive effects on recovery from moderate acute malnutrition and weight gain were observed when fortified Blended Foods were distributed as dietary supplements. Prevention of severe micronutrient deficiencies in populations reliant on Food aid has been reported, but measurements of micronutrient status have rarely been conducted. Evidence of the efficacy of fortified Blended Foods for improving nutritional outcomes is currently limited and weak.

Shevade Ashwini - One of the best experts on this subject based on the ideXlab platform.

  • Development of fortified Blended Food and the effect of selected parameters on its composition and functionality
    'University College Cork', 2020
    Co-Authors: Shevade Ashwini
    Abstract:

    Fortified Blended Food (FBF) is a category of ‘specialized nutritious Food’ supplied by the World Food Programme (WFP) to reduce the risk of malnutrition in Food-insecure regions. Super cereal plus (SCP) is a FBF prepared by dry blending heat-treated, dehulled cereal (wheat, corn or rice), dehulled beans, skim milk powder, sugar, soya bean oil, vitamin/mineral mix, dicalcium phosphate and potassium chloride. FBF is reconstituted and cooked to a porridge or soup prior to consumption. The consistency of the porridge is likely to affect satiety and the quantity consumed. The overall aim of this thesis was to develop a new process for manufacturing of novel FBF using fermented milk (FM) and parboiled wheat (PW), and to optimise the nutritional and consistency attributes of FBF by altering the formulation and manufacturing process. A different approach to that used in the manufcature SCP was taken in the formulation of the FBF with a view to improving the nutritional value. The process included the use of a higher proportion of milk solids (37%, w/w), parboiling the dehulled cereal (wheat, barley or oats), the use of fermented milk instead of non-fat milk solids, wet blending the fermented milk with the parboiled cereal, and co-fermentation of the fermented milk-parboiled cereal blend for 24 h prior to drying to obtain as a base powder, which was then fortified with vitamins and minerals. Key factors affecting the composition, nutrient value and the consistency/viscosity characteristics of the FBFs have been identified: fermented milk-to-cereal ratio, cereal type, co-fermentation time, and storage conditions. Altering the ratio of FM to PW from 1.5:1 to 4:1, resulted in higher contents of protein, lactose, fat, Ca, Zn, P, vitamins A and E, lower contents of phytic acid, beta-glucan, starch and lower viscosity after reconstitution and cooking. The cereal type (oats, wheat or barley) used in preparation of FBF base (FBFB) significantly affected composition and reconstitution properties, with FBFB prepared from oats (FBFBo) having higher fat, starch, lower amylose, and higher water holding, pasting viscosities and flow properties on reconstitution in comparison to FBFB prepared from wheat (FBFBw) and barley (FBFBb). Increasing the fermentation time from 0 to 72 h reduced the quantity of phytic acid and lactose, and the viscosity during, and after, cooking of the reconstituted FBFB. Following fortification of FBFB powders with vitamin/mineral mixture and soya oil, it was observed that the level of protein, fat, Ca, Fe, Zn, was within the range reported by WFP for Super cereal plus corn soya blend (SCpCSB). The FBF powders were quite stable on storage at 15°C for up to 18 months; conversely, storage at 30 or 37°C lead to deterioration in colour, and reconstitution behaviour of the FBFs to an extent which depended on storage time and cereal type. FBFs would be ideally stored at 15°C to minimize changes in quality during the prescribed storage period. Overall, the work reported in this thesis generated new knowledge in developing a novel innovative Food product by altering various formulation and processing parameters. This product combines the nutritive and technofunctional properties of two major Food groups, cereal and dairy

  • Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties
    'MDPI AG', 2019
    Co-Authors: Shevade Ashwini, O’callaghan Yvonne, O’brien Nora, O’connor Tom, Guinee Timothy
    Abstract:

    peer-reviewedDehydrated blends of dairy-cereal combine the functional and nutritional properties of two major Food groups. Fortified Blended Food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 ◦C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-Blended Foods supplied to Food-insecure region

  • Fortified Blended Food base: effect of co-fermentation time on composition, phytic acid content and reconstitution properties
    MDPI, 2019
    Co-Authors: Shevade Ashwini, O\u27callaghan, Yvonne C., O\u27brien, Nora M., O\u27connor, Tom P., Guinee, Timothy P.
    Abstract:

    Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major Food groups. Fortified Blended Food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-Blended Foods supplied to Food-insecure regions

Sj Brown - One of the best experts on this subject based on the ideXlab platform.

  • G214(P) Blended Food for enteral feeding via a gastrostomy
    Archives of Disease in Childhood, 2015
    Co-Authors: Sj Brown
    Abstract:

    A Blended diet for enteral nutrition is defined as home-made everyday Food Blended to a smooth “single cream” consistency. Currently Blended Food is not recommended by the British Dietetic Association as a first choice supporting guidance on enteral feeding from N. I. C. E. However in a UK children’s hospice the policy is where possible to replicate the care received at home, respecting parents’ wishes. Therefore guidelines needed to be created for its use in the hospice. Benefits in physical and emotional health needed to be balanced against risks in tube blockage, contamination and digestive upsets. Aim was to gather information and risk assess the processes in order to formulate guidelines on the use of Blended Food for staff and parents. The process involved searches for information on the internet and liaising with specialist groups of dieticians and tube manufacturers. For the process of syringing/plunging where there is very little information available a visual demonstration was developed using a plastic box and a gastrostomy button. For issues relating to contamination and Food hygenine we used exsisting guidance on Food preparation. Guidelines were developed and presented to our clinical governance group for consideration and acceptance for use. Working with local dieticians a package of information including all the considerations and risks where developed to give to parents. Blended Food is not recommended as a primary choice for enteral feed and may not be supported by all those involved in a childs care such as schools or respite unit. Blended diet is used by 10% of the tube fed children using our service. With careful consideration we have been able to develop practical guidelines that support and replicate care given at home whilst respecting the choices made by all our families on how their children are feed. For the future one UK university has started research to look at the health, social benefits and implications of Blended diet. In North America where there are prescription costs and strict insurance schemes many opt for Blended Food, for others this is simply their preferred method. Here a company has developed a shelf safe product for gastrostomy feeding from “real Food” available on Amazon.com

Anuraag Chaturvedi - One of the best experts on this subject based on the ideXlab platform.

  • determinants of micronutrient fortified Blended Food balbhog consumption among children 6 35 months of age provided through the integrated child development services program in gujarat india
    Indian Journal of Community Medicine, 2018
    Co-Authors: Anuraag Chaturvedi, N Nakkeeran, Minal Doshi, Ruchi Patel, Sadhana Bhagwat
    Abstract:

    Context: The state of Gujarat had introduced Extruded Fortified Blended Food, Balbhog, as take-home ration for children 6–35 months of age. The study aimed to understand awareness, availability, and consumption pattern of Balbhog and gain insights on factors influencing its regular use. Aims: This study aims to understand coverage and feeding practices of micronutrient fortified Blended Food (Balbhog) and determine factors for its regular use. Subjects and Methods: A cross-sectional survey of 1623 households with children of 6–35 months of age registered in Anganwadi centers was conducted in the four districts of Gujarat. Household and dietary survey were conducted to understand child care and feeding practices at household level. Results: The results showed high awareness about Balbhog (88.6%) among caregivers, with majority reporting using it (81.7%) before. Regular Balbhog consumption (42.2%), however, declined considerably across all population characteristics. Monthly distribution of adequate Balbhog packets, taste of Balbhog preparations, meal frequency of children, and caregivers' participation in the monthly Integrated Child Development Services (ICDS) event emerged as strong predictors of regular Balbhog consumption. No disparity in consumption was observed across socioeconomic characteristics of the population. Conclusion: Household feeding practices and ICDS program factors mediated regular use of Balbhog among children. Improving availability of entitled Balbhog packets, raising awareness about Balbhog preparations, and improving child feeding practices could help in increasing Balbhog consumption in the community.

  • Determinants of micronutrient fortified Blended Food (balbhog) consumption among children 6–35 months of age provided through the integrated child development services program in Gujarat, India
    Wolters Kluwer Medknow Publications, 2018
    Co-Authors: Anuraag Chaturvedi, N Nakkeeran, Minal Doshi, Ruchi Patel, Sadhana Bhagwat
    Abstract:

    Context: The state of Gujarat had introduced Extruded Fortified Blended Food, Balbhog, as take-home ration for children 6–35 months of age. The study aimed to understand awareness, availability, and consumption pattern of Balbhog and gain insights on factors influencing its regular use. Aims: This study aims to understand coverage and feeding practices of micronutrient fortified Blended Food (Balbhog) and determine factors for its regular use. Subjects and Methods: A cross-sectional survey of 1623 households with children of 6–35 months of age registered in Anganwadi centers was conducted in the four districts of Gujarat. Household and dietary survey were conducted to understand child care and feeding practices at household level. Results: The results showed high awareness about Balbhog (88.6%) among caregivers, with majority reporting using it (81.7%) before. Regular Balbhog consumption (42.2%), however, declined considerably across all population characteristics. Monthly distribution of adequate Balbhog packets, taste of Balbhog preparations, meal frequency of children, and caregivers' participation in the monthly Integrated Child Development Services (ICDS) event emerged as strong predictors of regular Balbhog consumption. No disparity in consumption was observed across socioeconomic characteristics of the population. Conclusion: Household feeding practices and ICDS program factors mediated regular use of Balbhog among children. Improving availability of entitled Balbhog packets, raising awareness about Balbhog preparations, and improving child feeding practices could help in increasing Balbhog consumption in the community