صورة الغلاف

Comparison of the Nutritional Value of Locally Formulated Food Preparations and Standard Ready‐to‐Use Therapeutic Foods for the Management of Uncomplicated Severe Acute Malnutrition in Children Under Five in the Democratic Republic of the Congo

محفوظ في:
الحاوية / القاعدة:Food Science & Nutrition vol. 13, no. 12 (Dec 1, 2025)
المؤلف الرئيسي: Bosonkie, Marc
مؤلفون آخرون: Mudogo, Celestin Nzanzu, Silverstein, Hannah, Fawole, Olufunmilayo I., Compta, Gael, Ngbolua, Koto‐Te‐Nyiwa, Koba, Tesky, Mbuyi, Ruphin, Bondo, Berthold, Lusamba, Paul‐Samsom, Mapatano, Mala Ali
منشور في:
John Wiley & Sons, Inc.
الموضوعات:
United Nations Childrens Fund > UNICEF International Bank for Reconstruction & Development > World Bank
Congo-Democratic Republic of Congo
Kongo
Magnesium
Iron
Malnutrition
Mortality
Nutrition
Vitamin deficiency
Vitamins
COVID-19
Proteins
Dietary minerals
Lipids
Calcium
Iodine
Quality standards
Food
Nutrients
Strategic materials
Public health
Recipes
Micronutrients
Standards
International standards
Laboratories
Nutritive value
Selenium
Vitamin D
Folic acid
Comparative studies
Nutrition therapy
Nutrient requirements
Social
الوصول للمادة أونلاين:Citation/Abstract
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مستخلص:ABSTRACT Severe acute malnutrition (SAM) remains a major concern in sub‐Saharan Africa. In the Democratic Republic of the Congo (DRC), health care providers in therapeutic feeding units produce locally formulated food preparations empirically, with unknown macro‐ and micronutrient compositions. This study compares ingredients and nutritional values of locally formulated food preparation with those of standard ready‐to‐use therapeutic foods, as per Codex Alimentarius standards. A descriptive, comparative case study design was employed across outpatient therapeutic nutrition units (OTNUs) in four provinces of the DRC. Food samples were collected. Analysis included theoretical nutritional values calculation using NutVal software and laboratory analyses for selected nutrients (phosphorus, iron, calcium, magnesium, energy, lipids, and proteins) via standard protocols. From theoretical nutritional values, we calculate percentages of WHO/Codex Alimentarius requirements covered by the recipes and recipes in deficit by nutrient group. Laboratory analyses of selected nutrients were compared with the cut‐off of the corresponding nutrient in the Codex Alimentarius. Analyses were conducted using Stata 18. Locally formulated food preparations were mostly milk‐ and peanut‐free, often exceeding protein and lipid recommendations but deficient in vitamins (A, D, E, K, B12, folate), and critical minerals (calcium, iron, iodine, selenium, zinc). Compliance with Codex standards was very low, confirming macronutrient inadequacy but widespread micronutrient gaps. This study highlights critical gaps in locally formulated preparations in the management of SAM compared with WHO/Codex standards, emphasizing the need for fortification, balanced nutrients, and regulatory oversight. Engaging local industries, optimizing ingredient value chains, and rigorous evaluation are essential to ensure sustainable, effective, and context‐appropriate SAM treatment solutions.
تدمد:2048-7177
DOI:10.1002/fsn3.71302
المصدر:Health & Medical Collection