Since 2012, SPRING has explored and evaluated the role and effectiveness of storytelling in nutrition social and behavior change communication (SBCC), with a focus on community media, defined as technology-enabled media developed in the community, about the community, and with the community.
Nutrition is vital for social and economic improvements in Uganda. Hence, critical actions are needed to strengthen policy and financing to improve nutrition.
From 2012 to 2017, SPRING consolidated gains from consecutive successful USAID projects and made fortification the primary platform for delivering micronutrient
African Journal of Food, Agriculture, Nutrition, and Development, 2017.
SPRING/Uganda presented on the current status of maize milling nationwide and the way forward for millers who would like to fortify during a dialogue and dissemination event attended by more than 40 stakeholders. During this one-day meeting, millers and members of the National Working Group on Food Fortification discussed the challenges and opportunities in fortifying maize flour.
On November 9th, 2017, SPRING/Uganda shared results of our pilot project for the first time with government and private sector representatives from the micronutrient powder (MNP) technical working group. A local implementing partner from Namutumba district also presented on the ongoing use of MNPs after SPRING’s pilot ended.
Nearly 100 people attended SPRING/Uganda’s close out and legacy event to celebrate the project’s five-year journey to achieve results in nutrition. Participants included representatives from the USAID/Uganda Mission, officials from different ministries of the government of Uganda, development partners, and stakeholders from both the public and private sectors.
SPRING/Uganda applies a multi-sectoral approach to reduce stunting and anemia. In Namutumba District (which includes the Busoga region, where 60 percent of children suffer from malnutrition), SPRING helped the Ugandan Ministry of Health pilot the rollout of micronutrient powders (MNP), known locally as "vitamin and mineral powders."
The 2015 Fortification Assessment Coverage Tool found that 92 percent of households in Uganda consume maize flour. For school-going children, especially those in boarding school, maize flour is a staple food, served three meals per day for six days each week. However, maize has low levels of vitamin C, iron, zinc, calcium, sodium, and potassium, which are required for healthy growth. Although these could be added by other means, the most cost-effective solution to improve the quality of school-going children’s meals is through food fortification.
SPRING/Uganda presented on the current status of maize milling nationwide and the way forward for millers who would like to fortify during a dialogue and dissemination event attended by more than 40 stakeholders. During this one-day meeting, millers and members of the National Working Group on Food Fortification discussed the challenges and opportunities in fortifying maize flour.