In this session, participants prepared meals for the different age groups from locally available foods such as millet, cassava, eggs, silver fish (omena), groundnuts paste (odii), tamarind, meat, and green vegetables.
Demonstrations on how to weigh food and prepare meat for infants and young children, among others were conducted. Different cooking methods like steaming and simmering were used.
Mixing of VMP into prepared mashed/semi-solid foods was demonstrated to VHTs. They were allowed to taste food mixed with VMP. The participants confirmed no color change and taste of food after adding VMP.
VHTs were cautioned on adding VMP to hot and liquid foods. Additionally VMP was added to hot water and cold water to demonstrate the changes expected to occur.