Training of various levels of functionaries for community nutrition programmes was an important tool in implementing and promoting the nutrition programme.
Three types of training courses were designed and offered to develop a critical mass of human resources to be both trainers and practitioners. Training of Trainer (TOT) courses on food-based nutrition strategies were conducted for DAE officers like HDTC in-charges, horticulture subject matter specialists (SMSs), Upazila Agriculture Officers (UAOs), Agriculture Extension Officers (AEOs) and instructors of Agricultural Training Institutes (ATIs). In-service training courses on nutrition and food processing were offered to Sub Assistant Agriculture Officers (SAAOs), Horticulture Overseers (HOs) and NGO officials.
While focusing on key food-based nutrition topics, the training aimed to sensitize HDTC and block-level officers to the use of horticultural food-based strategies for addressing malnutrition and promote appropriate dietary use of home grown horticultural produce among farmers.
In particular, technical inputs for horticulture-based food preparation and household-level processing were given through practical training at the HDTCs as well as in the field. Gaps identified in understanding practical food-based solutions to nutrition problems were also addressed during the training. This helped to update and build upon their nutrition knowledge and skills, which would enable them to appropriately implement the nutrition programme in the field.
Table 2. Nutrition training for various levels of functionaries
|
Training course |
Functionary |
Main objective |
| Food-based nutrition strategies |
HDTC officers, |
Sensitization on food-based strategies to address malnutrition and promote appropriate dietary use of locally available/ home-grown horticultural produce. |
| Food-based nutrition strategies | Schoolteachers |
Strengthen and provide updates on nutrition throughout the life span and promote food-based activities using horticultural produce and other foods to increase vegetable and fruit consumption among adolescent girls; promote simple household-level food preparation and processing techniques for nutrition and food security. |
|
Nutrition and household food processing |
Sub Assistant Agriculture Officers, Horticulture Overseers |
Increase nutritional awareness and promote food-based activities using horticultural produce to reduce malnutrition; promote simple household-level food processing techniques for long-term use and nutrition. |
|
Community child caring; use of horticultural, complementary food |
Women farmers |
Provide complementary feeding guidelines and prepare horticulture-based complementary food. |
|
Family health and nutrition |
Women farmers |
Give basic information on importance of a balanced diet along with use of horticultural crops; demonstrate correct cooking methods to reduce nutrient losses, appropriate food combinations for improved nutritive value, and personal and food hygiene practices. |
Nutrition curricula were developed for courses for all three levels of functionaries including HDTC officers, Subject Matter Specialists in horticulture, SAAOs and HOs (see Table 2). This was done by the project’s National Nutrition Education Specialist in collaboration with other National Experts and in close partnership with BANHRDB, a nodal nutrition training institution of the DAE. One TOT for HDTC officers and two in-service training programmes were conducted (see Table 3).
Table 3. Training coverage for district level officials
|
Target group |
TOT on food-based nutrition strategies |
In-service training on food processing and nutrition |
|
Horticulturist, Assistant Horticulturist, Horticulture Development Officer, Assistant Horticulture Development Officer, Agriculture Officer, Subject Matter Specialist, Crop Protection Specialist, etc. |
118 |
– |
|
Sub Assistant Agriculture Officers, Horticulture Overseers |
– |
30 |
| Total | 118 |
30 |
|
Grand total |
148 |
|
Nutrition training courses were provided to men and women farmers under the project as well as NGO women farmers. Overseas study tours were also organized for DAE officials and women farmers, besides in-country study tours for farmers, farmers’ rallies, field day, exhibitions, workshops and seminars. A total of 8 390 farmers were trained in various nutrition courses (Figure 2).
Figure 2. Farmers training in nutrition
Participatory nutrition activities (PNA) activities were organized to assess the effectiveness and impact of the Nutrition Education Programme in promoting nutrition awareness and correct nutritional behaviour. The main PNA outcome was mobilization of farmers for independent initiatives to improve their food and dietary pattern and enhance consumption of vegetables and fruits (Box 1).
|
Box 1. PNA strategies with the farmers
|
Some responses and outcomes related to the PNA are given in Table 4. The two games used with the group included: (a) food vocabulary and (b) food sorting. Farmers too interest and participated actively in the games, grouping food types according to combinations habitually used in home recipes. These included rice and pulse for khichuri, puffed rice and jaggery for breakfast, spinach and potato in shak bhaji, sweet pumpkin and onion for bhaji, tomato and cucumber as salad.
This was used as the basis for working out a variety of nutritious food combinations which were discussed with the group. This contributed to their understanding of correct food groupings that ensure dietary diversity and improve nutritional quality. For example, a combination of spinach, pulse or fish, potato and tomato was suggested to prepare bhaji instead of using only spinach and potato. The farmers also cited various examples, generating a wide choice of culturally suitable food combinations for nutritious recipes.
Hands-on-explorer (locally available) methods used to facilitate the demonstrations show encouraging results. Brain-storming sessions with women farmers on the use of common leafy vegetables and habitual food combinations, basic questions on handling, preparation and cooking of vegetables, reveal big gains in nutritional knowledge. All the women now reportedly wash vegetables thoroughly before cutting to prevent loss of vitamins. The women pointed out that they were using many project recipes and had increased consumption of vegetables since joining project activities.
Table 4. Game on fruits and vegetables
|
Fruit |
Reason for listing |
Discussion points |
Vegetable |
Reason for preference |
Discussion points |
| Papaya |
Grown in home garden (HG), popular in diet; vitamin A-rich |
Rich source of vitamin A |
Sweet pumpkin |
Like it, popular in diet |
All yellow and orange coloured vegetables are a good source of vitamin A |
| Blackberry | Available |
Good source of vitamin C, and minerals like iron |
Ridge gourd |
Like it, available in summer |
Adds bulk and variety to diet, used in “mixed vegetable soup” shown in food preparation demonstration |
| Mango | Grown in HG |
Good source of vitamin A |
Lau shak (gourd) |
Seasonal availability and grown in HG; fruit and leaves used to make food; tender bottle gourd peels used for bhaji and chutneys; combined with fish, potato, onion and other ingredients |
Rich in iron, vitamin A; good for eyesight |
| Apple |
Like it and a good fruit |
Not grown, have to buy; nutrition returns not commensurate with money spent |
Cauliflower |
Like it, available in winter |
Provides bulk, variety, minerals and vitamins |
| Litchi | Grown | Cabbage |
Eaten in season |
Good source of vitamin A, fresh cabbage has vitamin C |
|
| Banana | Available |
Good source of energy |
Lal shak (local green) |
Grown in HG, popular in diet |
Good source of vitamin A, iron, calcium and folic acid (good for blood building) |
| Guava | Grown in HG |
Vitamin C-rich; preferred to apple |
Data shak (stem amaranth) |
Prepare dish |
Good source of minerals and vitamins |
| Grapes | Good fruit |
Vitamin C-rich, but not grown in HG nor easily available |
Potol (local vegetable) |
Not prepared often |
Gives variety and bulk |
| Oranges | Good fruit |
Good source of vitamin C, have to buy |
Palang shak (spinach) |
Eat often |
Good source of vitamin A, iron, calcium and folic acid (good for blood building) |
| Coconut | Know about it | Field beans | Eat in season |
Gives some protein, used in many recipes, including soup |
|
|
Kamranga (Star fruit) |
Grown in HG |
Good source of vitamin C |
Kolmi shak (local green) |
Eat occasionally |
Good source of vitamin A, iron, calcium and folic acid (good for blood building) |
|
Atapal (custard apple) |
Know about it |
Good source of vitamins and minerals |
Kochu shak (local green) |
Eat as bhorta (steamed or broiled, mashed, spiced preparation) |
Excellent source of vitamin A, iron, calcium and folic acid (good for blood building) |
| Pomegranate | Know about it |
Good source of vitamins and minerals |
Drumstick leaves |
Know about it |
Excellent source of vitamin A, iron, calcium and folic acid (good for blood building) |
|
Nashpati (Pear) |
Know about it |
Good source of vitamins and minerals |
Tomato |
Eat in season, added to dal in winter |
Good source of vitamin C and has some vitamin A |
| Pomelo |
Grows in Bangladesh |
Good source of vitamin C |
– | – | – |
|
Anaaras (pineapple) |
Know about it |
Good source of vitamins and minerals |
– | – | – |
