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Supplement: Animal Source Foods to Improve Micronutrient Nutrition in Developing Countries

Formative Research to Develop a Nutrition Education Intervention to Improve Dietary Iron Intake among Women and Adolescent Girls through Community Kitchens in Lima, Peru^1,2,3

Hilary M. Creed-Kanashiro^*,4, Rosario M. Bartolini^*, Mary N. Fukumoto^*, Tula G. Uribe^*, Rebecca C. Robert and Margaret E. Bentley^**

^* Instituto de Investigación Nutricional, Lima, Peru, Center for Human Nutrition, Johns Hopkins University, Bloomberg School of Public Health, Baltimore, MD 21205 and ^** University of North Carolina Population Center, University of North Carolina, Chapel Hill, NC 27516

⁴ To whom correspondence should be addressed. E-mail: hmcreed{at}iin.sld.pe.

Formative research was conducted with 26 women and 16 adolescent girls to develop an education intervention through community kitchens (CK) in Lima, to increase their dietary iron intake and improve their iron status. A combination of qualitative research methods was used to explore perceptions about foods, nutrition, health, anemia and body image. The women recognized that there was a close association among eating well, "alimentarse bien", their health and prevention and treatment of anemia. They perceived that the nutritive value of a meal is determined primarily by its content of "nutritious" foods and by its being "balanced". Using this information the conceptual model of the education intervention was developed. The vulnerability of women to anemia was presented with the relationship between anemia and diet as the central focus. Feasible ways of achieving a nutritious diet were introduced to the community kitchens through promoting local heme iron sources and the consumption of beans with a vitamin C source. Animal source foods were amongst those considered to be nutritious and were "best buys" for iron content. CK searched for ways of assuring accessibility to these foods. The use of animal source foods in the community kitchen menus increased during the intervention.

KEY WORDS: • iron deficiency anemia • iron-rich foods • formative research • women

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