Summits - SBCC and C4D
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Summits - SBCC and C4D
After nearly 28 years, The Communication Initiative (The CI) Global is entering a new chapter. Following a period of transition, the global website has been transferred to the University of the Witwatersrand (Wits) in South Africa, where it will be administered by the Social and Behaviour Change Communication Division. Wits' commitment to social change and justice makes it a trusted steward for The CI's legacy and future.
 
Co-founder Victoria Martin is pleased to see this work continue under Wits' leadership. Victoria knows that co-founder Warren Feek (1953–2024) would have felt deep pride in The CI Global's Africa-led direction.
 
We honour the team and partners who sustained The CI for decades. Meanwhile, La Iniciativa de Comunicación (CILA) continues independently at cila.comminitcila.com and is linked with The CI Global site.
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A local-ingredient-based, processed flour to improve the energy, iron and zinc intakes of young children: A community-based intervention

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Ouèdraogo, H. Z., T. Traoré, et al. (2009). "A local-ingredient-based, processed flour to improve the energy, iron and zinc intakes of young children: A community-based intervention." International Journal of Food Sciences and Nutrition 60(SUPPL.4): 87-98.

Methods and Results: The present study was undertaken to determine the actual amounts of mush consumed and energy iron and zinc intakes of, and to investigate the attendance rate among, children aged 623 months due to an improved mush intervention. A cohort of 208 children from 27 villages was followed up for 6 months. Twice a day, 6 days/week, each mother took her child to the nutrition centre we had opened in her village to receive the mush and fed it to her child. Amounts consumed were 15, 21 and 33 g/kg body weight/meal for children aged 68, 911 and 1223 months respectively. The average (standard deviation) attendance rate was 68.0% (25.6%). The median (range) daily intakes from the mush were 213 (25373) kcal, 5.3 (0.69.3) mg, and 2.3 (0.34.1) mg for energy, iron and zinc, respectively. This flour and mush production should enter the routines of individual households, supported by a large-scale programme of nutrition education.