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Development of a high energy biscuit for use as a food supplement in disaster relief
Author(s) -
YOUNG H.,
FELLOWS P.,
MITCHELL J.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb01966.x
Subject(s) - malnutrition , business , hygiene , food hygiene , emergency relief , food aid , environmental health , food safety , emergency management , food security , food science , geography , medicine , economic growth , agriculture , economics , archaeology , chemistry , pathology
Summary. International aid agencies undertake supplementary feeding programmes following disasters in order to alleviate or prevent protein energy malnutrition. The associated problems include lack of facilities for preparation and distribution of food on site and food hygiene dangers. In response to these factors a biscuit of high calorific value and acceptable organoleptic qualities has been developed. It is currently being used by Oxfam as part of their disaster relief programme in Ethiopia.