Building Resilience to Enhance Food and Nutrition Security, Incomes and Health in Northern Uganda (BRENU). Training Module 3: Basic concepts of food utilization and preparation curriculum and facilitators’ guide

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This training manual on the “Basic concepts of food utilization and preparation” has been developed by Bioversity International and used in the context of Building Resilience to Enhance Food and Nutrition Security, Incomes and Health in Northern Uganda (BRENU), an Action of the Development Initiative for Northern Uganda (DINU), a Government of Uganda programme implemented by International Institute of Tropical Agriculture (IITA) together with a consortium of five co-implementers namely: i) Volunteer Effort Development Concerns (VEDCO); ii) the Bioversity International; iii) Ernest Cook Ultra Sound Research and Education Institute (ECUREI); iv) Kilimo Trust and v) Rikolto International , supported by the European Union and supervised by the Office of the Prime Minister.
As part of the consortium, Bioversity International is responsible for conducting capacity building on nutrition for 2050 extension service providers representing 51,250 smallholder households. This training manual is part of a nutrition-sensitive package of formal training, informal technical assistance, and mentoring services.

Purpose of manual
The knowledge disseminated by this manual is tailored for multi-sectoral nutrition sensitive interventions that include agriculture, market access, and maternal and child health. After implementation, the content disseminated by this training manual is expected to improve the processes involved in preparing safe, culturally acceptable and nutritious meals amongst the Lango sub-region districts of Amolatar, Dokolo, Kwania, Apac, Otuke and Teso sub-region districts of Amuria and Kapelebyong. The communities will appreciate the importance of consistent hygienic preparation and utilization of food in a way that retains and avails nutrients to the body to achieve optimum growth, development and production potential.

Scope of training
This training manual is on the good practices of food utilization and preparation for safe and nutritious household meals. These topics are covered in the context of the BRENU, an Action of DINU, a government of Uganda in Lango and Teso sub-regions. The manual is part of a three-module series of complimentary trainings; the other two being “Module 1: Basic Concepts of Nutrition” and “Module 2: Enhancing smallholder dietary diversity through kitchen gardens”.

Owori, M.; Ecii, J.; Opus, D.; Akullo, J.; Kato, F.; Nabuuma, D.; Ekesa, B.

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