title: Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh.
abstract: BACKGROUND
  Inadequate energy and micronutrient intake during childhood is a major public health problem in developing countries. Ready-to-use supplementary food (RUSF) made of locally available food ingredients can improve micronutrient status and growth of children. The objective of this study was to develop RUSF using locally available food ingredients and test their acceptability.
  
  
  METHODS
  A checklist was prepared of food ingredients available and commonly consumed in Bangladesh that have the potential of being used for preparing RUSF. Linear programming was used to determine possible combinations of ingredients and micronutrient premix. To test the acceptability of the RUSF compared to Pushti packet (a cereal based food-supplement) in terms of amount taken by children, a clinical trial was conducted among 90 children aged 6-18 months in a slum of Dhaka city. The mothers were also asked to rate the color, flavor, mouth-feel, and overall liking of the RUSF by using a 7-point Hedonic Scale (1 = dislike extremely, 7 = like extremely).
  
  
  RESULTS
  Two RUSFs were developed, one based on rice-lentil and the other on chickpea. The total energy obtained from 50 g of rice-lentil, chickpea-based RUSF and Pushti packet were 264, 267 and 188 kcal respectively. Children were offered 50 g of RUSF and they consumed (mean ± SD) 23.8 ± 14 g rice-lentil RUSF, 28.4 ± 15 g chickpea based RUSF. Pushti packet was also offered 50 g but mothers were allowed to add water, and children consumed 17.1 ± 14 g. Mean feeding time for two RUSFs and Pushti packet was 20.9 minutes. Although the two RUSFs did not differ in the amount consumed, there was a significant difference in consumption between chickpea-based RUSF and Pushti packet (p = 0.012). Using the Hedonic Scale the two RUSFs were more liked by mothers compared to Pushti packet.
  
  
  CONCLUSIONS
  Recipes of RUSF were developed using locally available food ingredients. The study results suggest that rice-lentil and chickpea-based RUSF are well accepted by children.
  
  
  BACKGROUND
  ClinicalTrials.gov NCT01553877. Registered 24 January 2012.
authors: Centre for Nutrition and Food Security, icddr,b, 68 Shaheed Tajuddin Ahmed Sarani, Mohakhali, Dhaka 1212, Bangladesh. tahmeed@icddrb.org.
authors: Tahmeed
authors: T
authors: Ahmed
authors: Nuzhat
authors: N
authors: Choudhury
authors: M Iqbal
authors: MI
authors: Hossain
authors: Nattapol
authors: N
authors: Tangsuphoom
authors: M Munirul
authors: MM
authors: Islam
authors: Saskia
authors: S
authors: de Pee
authors: Georg
authors: G
authors: Steiger
authors: Rachel
authors: R
authors: Fuli
authors: Shafiqul A M
authors: SA
authors: Sarker
authors: Monira
authors: M
authors: Parveen
authors: Keith P
authors: KP
authors: West
authors: Parul
authors: P
authors: Christian
mesh_terms: D001459:Bangladesh; D029863:Cicer; D003906:Developing Countries; D004435:Eating; D002523:Edible Grain; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D005527:Food, Fortified; D006801:Humans; D007223:Infant; D018730:Infant Behavior; D027806:Lens Plant; D008297:Male; D044342:Malnutrition / Q000517:prevention & control*; D018977:Micronutrients / Q000008:administration & dosage*; D009035:Mothers / Q000523:psychology; D012275:Oryza; D010342:Patient Acceptance of Health Care
chemical_list: D018977:Micronutrients