USAID’s Strengthening Partnerships, Results, and Innovations in Nutrition Globally project (SPRING) is a six-year project to strengthen global and country efforts to scale up high-impact nutrition practices and policies, and improve maternal and child nutrition outcomes. SPRING focuses on preventing stunting and maternal and child anemia in the first 1,000 days. Here USAID shares a story highlighting how added vitamins and minerals are improving nutrition where it is needed most in Uganda.
Did you know that much of the bread, pasta and other wheat-based products considered staples of many American diets are made with fortified wheat flour, or flour that has had folic acid, iron and other nutrients added to it during the production process?
The United States has been fortifying staple foods like flour for decades as a way to ensure Americans get necessary vitamins and minerals, also known as micronutrients. These efforts have had great success, and food fortification has been deemed a simple, cost effective and inexpensive way to boost nutrient intake and protect against nutritional deficiencies.
But, in certain parts of the world, vital micronutrients can be difficult to get from the foods that are commonly available. That’s what happened with Rahimu, an 8-month-old child from rural Uganda.