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TECHNICAL REPORT FANTA 2 FOOD AND NUTRITION TECHNICAL ASSISTANCE Assessment Report on the Integration of Nutrition, Food and HIV Programming in Côte d’Ivoire Pierre Adou Earnest Muyunda Phil Moses August 2009 Food and Nutrition Technical Assistance II Project (FANTA-2) &() 1825 Connecticut Avenue, NW Washington, DC 20009 Tel: 202-884-8000 Fax: 202-884-8432 E-mail: fantaMAIL@FHI.org Website: www.fantaPROJECT.org Assessment Report on the Integration of Nutrition, Food and HIV Programming in Côte d’Ivoire Pierre Adou Earnest Muyunda Phil Moses August 2009 Food and Nutrition Technical Assistance II Project (FANTA-2) )+, 1825 Connecticut Ave., NW Washington, DC 20009-5721 Tel: 202-884-8000 Fax: 202-884-8432 E-mail: fantaPDLO@IKL.org Website: www.fantaSURMHFW.org This report is made possible by the Recommended Citation: generous support of the American people through the support of PEPFAR/Côte Adou, Pierre; Earnest Muyunda and Phil d’Ivoire and the Office of Health, Moses. Assessment Report on the Infectious Disease, and Nutrition, Bureau Integration of Nutrition, Food and HIV for Global Health, United States Agency Programming in Côte d’Ivoire. for International Development (USAID), Washington, DC: Food and Nutrition under terms of Cooperative Agreement Technical Assistance Project II, )+,, No. GHN-A-00-08-00001-00, through the Washington, DC, 2009. Food and Nutrition Technical Assistance II Project (FANTA-2), managed by Contact information: )+,. Food and Nutrition Technical Assistance The contents are the responsibility of II Project (FANTA-2) )+, and do not necessarily reflect the )+, views of USAID or the United States 1825 Connecticut Avenue, NW Government. Washington, DC 20009-5721 Tel: 202-884-8000 Published August 2009 Fax: 202-884-8432 Email: fantamail@fhi360.org Website: www.fantaproject.org FANTA-2 Assessment Report on the Integration of Nutrition, Food and HIV Programming in Côte d’Ivoire Table of Contents Acronyms and Abbreviations ..................................................................................................................... i Acknowledgments ..................................................................................................................................... iv Executive Summary .................................................................................................................................... 1 1. Background ............................................................................................................................................... 8 1.1 Purpose .............................................................................................................................................. 8 1.2 Objectives ........................................................................................................................................... 8 1.3 Overview of Côte d’Ivoire ................................................................................................................... 8 1.4 Nutrition and HIV Services in Côte d’Ivoire ...................................................................................... 11 1.4.1 ART and PMTCT ..................................................................................................................... 12 1.4.2 OVC ......................................................................................................................................... 13 1.4.3 Nutrition Services..................................................................................................................... 14 2. Activities and Methods ......................................................................................................................... 15 2.1 Definition of key terms .................................................................................................................. 15 3. Findings ................................................................................................................................................. 16 3.1 The environment in Côte d’Ivoire for providing nutrition services to PLHIV and OVC ..................... 16 3.1.1 The policy environment ........................................................................................................... 16 3.1.2 The existing capacity to provide nutrition services .................................................................. 17 3.2 The current state of the nutrition services for PLHIV and OVC in Côte d’Ivoire .............................. 18 3.2.1 Nutrition assessment, nutrition education and counseling, hygiene and sanitation and linkages to community support ................................................................................................ 18 3.2.2 Food provision ......................................................................................................................... 19 4. Recommendations ................................................................................................................................ 21 4.1 Proposed package of nutrition services for PLHIV, PMTCT clients and OVC in Côte d’Ivoire ........ 21 4.2 Recommendations on Cross-cutting issues: Training needs and harmonization across guidelines and protocols ................................................................................................................... 23 4.2.1 Management of clinical malnutrition ........................................................................................ 23 4.2.2 Training for nutrition assessment, nutrition education and counseling, the provision of equipment and job aids ........................................................................................................... 24 4.3 Recommendations for implementing FBP: Phase One .................................................................... 25 5. Quantification and Costing of a FBP Program in Côte d’Ivoire ....................................................... 28 5.1 Entry, transition and exit criteria for Food Provision by target group ............................................... 28 5.2 Estimated Number of Beneficiaries .................................................................................................. 30 5.2.1 Estimated number of beneficiaries for a national roll-out ........................................................ 30 5.2.2 Estimated number of beneficiaries for FBP: Phase One ......................................................... 31 5.3 Recommended food package ........................................................................................................... 32 5.4 Amount and Cost of Food for a National FBP Program and for Phase One .................................... 32 5.4.1 Amount and cost of food for a national roll-out ........................................................................ 32
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