Research on food and nutrition

1.Development of food kits with high nutritional and energy values, fortified with micronutrients, used to fight against childhood malnutrition, the debilitation of people living with HIV, pregnant women or any other nutritionally vulnerable patient.

2.Development of two photographic guides (one for children and one for adults) for food consumption studies.

3.Validation of bioelectrical impedancemetry and anthropometry equations for determining body composition

Emergency food kits Infant flour for children aged 6 to 23 Soy

yogurts with sesame, carrots and eggshells Soursop

tea Spicy salts for hypertensive

people Cookies fortified with vitamins, minerals, melon and antioxidants

Complementary foods and enrichment flours

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