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The balance between safety and improvement of nutritional value for complementary foods in African countries John Van Camp, Peter Mamiro, Bruno De Meulenaer, Frank Devlieghere and Patrick Kolsteren. Ghent University, Belgium, Sokoine University of Agriculture, Tanzania and Institute of Tropical Medicine, Antwerpen, Belgium	Word PDF
Increased promotion and utilization of orange-fleshed sweetpotato as part of the food based approaches to combat Vitamin A deficiency in sub-Saharan Africa R. Kapinga, B. Lemaga, P. Ewell, D. Zhang, S. Tumwegamiire, S. Agili, and J. Nsumba. International Potato Centre (CIP) and PRAPACE	Word PDF
Project to combat the malnutrition based on the improvement of complementary feeding in Madagascar: The experience of Nutrimad Charlotte Ralison, Universite d’Antananarivo, Madagascar.	Word PDF
The chemical composition and nutritional adequacy of complementary foods in developing countries: a case for Uganda Joyce Kakuramatsi Kikafunda, Makerere University, Uganda.	Word PDF
BOTSWANA TRADITIONAL DISHES AND THEIR NUTRITIONAL ADEQUACY IN THE DIET: IS FOOD FORTIFICATION NEEDED? Motswagole, B. S. ,Wambete, J.T., Mpotokwane, S. M., Leteane, T., Tlhong, T., Kwape, L. D. National Food Technology Research Centre, Kanye, Botswana.	Word PDF
Towards appropriate nutrition intervention in the HIV/AIDS era Lucie C Malaba, IFNFS, University of Zimbabwe, Harare, Zimbabwe	Word PDF
THE PREVALENCE OF ANAEMIA AMONG ADOLESCENTS GIRLS IN MOROGORO MUNICIPALITY, TANZANIA Joyce L. Kinabo and Anolda Kapilima, Sokoine University of Agriculture, Morogoro Tanzania.	Word PDF
POTENTIAL OF FOOD IRRADIATION TO IMPROVE THE QUALITY OF TRADITIONAL CEREAL-LEGUME BASED WEANING FOODS George O Rombo, John RN Taylor and Amanda Minnaar, University of Pretoria, South Africa	Word