Experience of integrated horticulture and nutrition development

Lalita Bhattacharjee, Sanjib Kumar Saha & Biplab K. Nandi
in collaboration with the
Project Team

Department of Agricultural Extension
Ministry of Agriculture
The Peoples Republic of Bangladesh
Food and Agriculture Organization of the United Nations
Regional Office for Asia and the Pacific
Bangkok, 2007


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All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to Senior Food and Nutrition Officer, Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific, 39 Phra Atit Road, Bangkok 10200, Thailand.

For copies write to: Biplab K. Nandi
Senior Food and Nutrition Officer
Food and Agriculture Organization of the
United Nations, Regional Office for Asia and the Pacific
39 Phra Atit Road
Bangkok 10200, Thailand

© FAO 2007

Table of contents




Executive summary

1. Introduction

1.1. Nutrition situation in Bangladesh

1.1.1. Dietary pattern

1.1.2. Nutritional status

1.2. Contribution of horticultural produce to human nutrition

2. Development and immediate objective

3. The nutrition education strategy

3.1. Components

3.2. Nutrition outputs

3.3. Targeting for nutrition education

3.4. Location of the project

3.5. Implementation strategy

3.5.1. Social mobilization

4. Development of community-based nutrition education programmes

4.1. Capacity building through training

4.2. Participatory nutrition activity

5. Nutrition information, education and communication

5.1. Training tools and materials

5.2. Dissemination and effectiveness of NIEC materials

6. Recipe development

6.1. Acceptability

6.2. Nutritional contribution of recipes

6.3. Food preparation techniques and cooking tips

7. Nutrition improvement through agroprocessing

7.1. Preservation of fruits and vegetables by drying and frying technologies

7.2. Preservation of vegetables and fruits by pickling and preparation of chutneys

7.3. Preservation of juices and juice-based products

7.4. Semi-processing of fruits and vegetables

7.5. Preservation of horticultural produce by sugar concentration

8. Improving storage and preservation

9. Linking nutrition with horticulture

9.1. Horticultural production and consumption

9.2. Horticultural production and nutrition availability

9.3. Fruit production and micronutrient supply

10. School Nutrition Programme (SNP)

10.1. Planning the School Nutrition Programme

10.2. Coverage and programme

10.3. Resources and responsibilities

10.4. Promotion of micronutrient-rich vegetables and fruits

10.5. Nutrition education programme

10.6. Evaluation

10.7. Assessing institutional arrangements

11. Dietary impact assessment

11.1. Comparison of landless project and non-project households

11.2. Hygiene and nutrition

11.3. Food security

11.4. Preparation, cooking and preservation practices

11.5. Habitual food combinations

11.6. Preservation of fruits and vegetables at home

11.7. Methods of household food preservation

11.8. Consumption of winter and summer vegetables

11.9. Consumption of salads

11.10. Consumption of fresh spices, lemon and sour fruit

11.11. Frequency of consumption of leafy and yellow-orange vegetables and fruits

11.12. Frequency of consumption of sour fruits and vegetables

11.13. Consumption of animal food

11.14. Consumption of fats, oils and iodized salt

11.15. Infant feeding practices

11.16. Nutrient intake

12. Community-based assessment and impact of nutrition programmes

12.1. Farmers’ seminars

12.2. SWOC/T analysis

12.3. Observation and lessons learned

13. Establishing and fostering linkages

14. Policy implications

14.1. Nutrition-oriented horticulture diversification

14.2. Implications for nutrition and health

14.3. School nutrition

14.4. Institutionalizing the community nutrition education programme

14.5. Food safety implications

14.6. Strengthening links with food and nutrition policy

14.7. Mainstreaming food-based nutrition approaches or programmes

15. Lessons learned