Promoting Improved
Complementary Feeding
(with recipes)

 


Promoting Improved Complementary Feeding
(with recipes)

A Manual for Community Nutrition Promoters

 

FAO European Union Food Facility Project
May 2011

© FAO 2011



FAO EU Food Facility Project
Project “Improve the Food Security of Farming Families Affected by Volatile Food Prices”

The designations employed and the presentation of material in this information product do not imply
the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of
the United Nations (FAO) concerning the legal or development status of any country, territory,
city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The
mention of specifi c companies or products of manufacturers, whether or not these have been
patented, does not imply that these have been endorsed or recommended by FAO in preference
to others of similar nature that are not mentioned.

The views expressed in this information product are those of the author(s) and do not necessarily
refl ect the views of FAO.

All rights reserved. FAO encourages the reproduction and dissemination of material in this information
product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for
resale or other commercial purposes, including educational purposes, may incur fees. Applications
for permission to reproduce or disseminate FAO copyright materials, and all queries concerning
rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing
Policy and Support Branch, Offi ce of Knowledge Exchange, Research and Extension, FAO, Viale
delle Terme di Caracalla, 00153 Rome, Italy.


Table of Contents

Part 1 (1.8Mb)

Acknowledgements

Introduction

Part 1: The Food We Eat and Its Functions

Part 2: Food Needs of Special Groups

Part 3: Food Safety and Hygiene

Part 4: Improved Complementary Feeding Recipes

Part 2 (1.9Mb)

Part 5: Nutrition Counselling and Cooking Demonstrations

Annex 1

 

© FAO 2011