Building Resilience to Enhance Food and Nutrition Security, Incomes and Health in Northern Uganda (BRENU). Training module 1: Basic nutrition concepts curriculum and facilitators’ guide

This Training Manual on the Basic Concepts of Nutrition has been adapted from the Training Manual For Field Extension Service Providers, developed by Beatrice Ekesa, Deborah Nabuuma, Samalie Namukose and George Upenytho, by The Alliance of Bioversity International and CIAT, and used in the context of Building Resilience to Enhance Food and Nutrition Security, Incomes and Health in Northern Uganda (BRENU), an Action of the Development Initiative for Northern Uganda (DINU), a Government of Uganda programme implemented by International Institute of Tropical Agriculture (IITA) together with a consortium of five co-implementers namely: i) Volunteer Effort Development Concerns (VEDCO); ii) the Alliance of Bioversity International and CIAT (ABC); iii) Ernest Cook Ultra Sound Research and Education Institute (ECUREI); iv) Kilimo Trust and v)
Rikolto International , supported by the European Union and supervised by the Office of the Prime Minister.
As part of the consortium, ABC is responsible for conducting capacity building on nutrition for 2050 extension service providers representing 51,250 smallholder households. This training manual is part of a nutrition-sensitive package of formal training, informal technical assistance and mentoring services.

Purpose of manual
The knowledge disseminated by this manual is tailored for multi-sectoral nutrition sensitive interventions that include agriculture, market access, and maternal and child health. After implementation, this training manual will improve nutrition knowledge, attitudes and practices amongst farming communities in the Lango sub-region districts of Amolatar, Dokolo, Kwania, Apac, Otuke and Teso sub-region districts of Amuria and Kapelebyong. The communities will understand the basic nutrition characteristics of agricultural food products, make connections between the food products they produce or purchase, their nutritional benefits, and how good nutrition for all household members can be achieved.

Scope of training
This training manual is on the basics of human nutrition covering essential nutrients, foods and food groups, and nutrient needs of selected population groups. These topics are covered in the context of the BRENU project and is part of a three-module series of trainings; the other two being “Approaches of enhancing dietary diversity through kitchen gardens” and “Concepts of food preparation and utilisation”.