(Ref. NTP-1) Examples of Food and Nutrition Objectives - Outputs - Indicators
Provides a set of generic objectives, outputs and indicators for nutrition and food programmes that could be used by field staff in developing annual plans and sub-agreements with partners working in the field of food and nutrtion.

(Ref. NTP-2) Infant and Child Feeding (6-24 months)
(a) Guidelines for infant and young child feeding interventions in emergencies: This is a summary of key nutrition objectives that hsould be implemented during an emergency situation. It is adapted from the UNHCR/WFP/UNICEF/WHO guideline on estimating food and nutrtion needs in an emergency situation (20010.
(b) 10 steps to successful breastfeeding: This is taken from the UNICEF/WHO baby friendly hospital initiative. It is a checklist of activities that should be put in place to ensure that your porogramme is supportive of breastfeeding.
(c) Guiding principles for feeding infants during emergencies: Guideline to assist field staff to assess if their programmes are based on sound principles regarding infant feeding practices.
(d) Complementary foods for children 6-24 months: A table of basic foods and their proein and carbohydrate values. the mixes have been calculated to provide the best possible protein value.

(Ref. NTP-3) Food Basket
(a) Approximate nutritive value of food basket: An excel spreadsheet which assists in calculating the nutrient values of some basic foods (pulses, cereals, fruits). Useful for calculatng the nutritive value for both general and selective feeding.
(b) Micronutrient content of selected food aid commodities: Lists the most commonly used food commodities and their nutritive value estimated for 100g of edible portion of the food commodity.
(c) What to do about micronutrient deficiencies: Adapted from the MSF Guidelines and describes the most important and most frequent deficiencies.
(d) Acceptance, distribution and use of milk products in refugee feeding programmes, UNHCR policy, July 1989: A summary of basic principles on use of dy skimmed milk according to UNHCR policy guidelines.
(e) Energy requirements for emergency-affected populations: A table that provides the energy requirement of the different population groups according to their age, sex and physiological status.
(f) Example of how to calculate the % energy of protein and fat in a ration: Information on how to determine the energy, fat and protein content for 100g of food.
(g) Emergency phases and planning food ration: A checklist for adjusting the initial reference figure of 2,100Kcals.
(h) Ready-to-eat meals, emergency rations and high-energy biscuits: Information on advantages and disadvantages of use of ready-made food in emergencies.
(i) Additional nutritional requirements for pregnant and lactating women: Self-explanatory.

(Ref. NTP-4) Supplementary and Therapeutic Feeding
(a) Checklist for feeding centres: Lists materials and physical needs for a feeding centre that can guide needs assessment/planning and/or routine supervision visits.
(b) Issues to be considered when deciding on type of nutrition interventions: Provides a decision tree on how feeding interventions should be implemented based on knowledge of local indicators.
(c) Supplementary feeding programmes and materials required: Lists materials and supplies required to run a supplementary feeding programme. The kit could be obtained as a set to be ordered from Oxfam or MSF. However, most of the items could be purchased locally. The feeding kit is available in different sizes according to the number of beneficiaries.
(d) Therapeutic feeding programmes and materials required: As above however this kit includes some special materials which may not be available locally. Details on size and price can be obtained from the supplier (Oxfam and MSF France).