The following is the annual report of the Feed the Future Innovation Lab for Nutrition for the fiscal year 2021 starting October 2020 through September 2021 (Yr11).
The Innovation Lab for Nutrition Legacy Report serves as the culmination of our work as a USAID-funded Feed the Future Innovation Lab over the past 11 years, from 2010-2021. The report highlights key achievements and lessons learned from the lab’s nutrition research and capacity building activities in Feed the Future focus countries including Bangladesh, Egypt, Ethiopia, Malawi, Mozambique, Nepal, Tanzania, Timor Leste, and Uganda.
The following is the annual report of the Feed the Future Innovation Lab for Nutrition for the fiscal year 2020 starting October 2019 through September 2020 (Yr10).
The consumption of high-quality diverse diets is crucial for optimal growth, health, and wellbeing.
Objective: This study assessed the diet quality of households by their type of engagement in homestead aquaculture and/or horticulture. Socio-demographic determinants of diet quality were also studied.
We explored the empirical relationship between bio-fortification and child nutrition in Uganda. The research expanded the traditional approach used to address child nutrition by including in the model a categorical dependent variable for a household growing bio-fortified crop varieties. We used three waves of panel data from the Feed. The Future Innovation Lab for Nutrition, collected from 6 districts in Uganda.
The following is the semi-annual report of the Feed the Future Innovation Lab for Nutrition for the fiscal year 2020 starting October 2019 through March 2020 (Yr10).
The following is the annual report of the Feed the Future Innovation Lab for Nutrition for the fiscal year 2019 starting October 2018 through September 2019 (Yr9).
Achieving Sustainable Development Goal 2 of zero hunger and malnutrition by 2030 will require dietary shifts that include increasing the consumption of nutrient dense foods by populations in low- and middle-income countries. Animal source foods are known to be rich in a number of highly bioavailable nutrients that otherwise are not often consumed in the staple-food based diets of poorer populations throughout the world.