Results and lessons learned on acceptability research of specialized nutritious foods (nutrition supplements and food products) considering issues such as context, current nutrition problems and potential scale-up

Speakers will report results from implementation research on aceptability of food products and nutrition supplements.To discuss alternatives for delivering micronutrients to vulnerable populations and the role of sensory sciences when cosidering context and scale-up of interventions.

Presentations:

• Introduction: Results and lessons learned on acceptability research of specialized nutritious foods (nutrition supplements and food products) considering issues such as context, current nutrition problems and potential scale-up
  Kathryn G. Dewey, PhD – Department of Nutrition, UC Davis
• The role of sensorial sciences in international nutrition: Implications for micronutrient programs
  Kees de Graaf, PhD – University Wageningen
• Ad libitum intake and micronutrient ingestion from a novel nutritious drink compared to a ready-to-use-therapeutic food and super cereal
  Santiago Rodas – Wageningen University
• Comparison of acceptability of sweet vs unsweet LNS. Implications for programs in nutritional transition context
  Amado Quezada – National Institute of Public Health México
• Acceptability and utilization of fortified balanced energy protein supplements among pregnant
  women in rural Nepal
  Tsering P. Lama, PhD – Johns Hopkins Bloomberg School of Public Health
• A systematic review of rice fortification: organoleptic, acceptability, and micronutrient stability
  outcomes
  Euisun Pyo, MS MPH – Nutrition and Health Sciences Program, Emory University