The Pappa di Parma project: promoting better health and social condition in developing countries

Abstract

Abstract Background Malnutrition is the primary cause of death in infants and children. Malnutrition is very common in individuals aged from 6 to 60 months due to the lack of high-quality protein and to deficiencies in the intake of vitamin A, D, thiamine, riboflavin, niacin, calcium and iron. In low-income countries, the nutritional approach to treat child malnutrition is mainly based on RUTFs (Ready-to-Use Therapeutic Foods). Being produced by donor countries, RUTFs do not solve the problem of malnutrition at source: RUTFs are expensive for low-income communities and are distant from their local tradition. The use of ingredients not locally available and the passive participation of the community are the main cause of RUTFs failure among mothers of malnourished children. Community engagement and educating the local populations represent a key element in addressing the causes and treatment of malnutrition. Results Based on these concepts, the Pappa di Parma project, developed at Department of Food and Drug of University of Parma, aims to create a hyper-energetic and nutritional balanced meal, tailored on children from 6 to 60 months suffering from severe/moderate malnutrition, including only affordable local ingredients and technologies, providing in this way a potential long-term solution to decrease malnutrition. Conclusions The Pappa di Parma approach has been applied in Sierra Leone, Zambia, Tanzania, Burundi, Senegal, Togo from 2009 adapting to the different context. The Pappa di Parma approach consists in: (a) identifying the local food and creating a nutritional database; (b) developing recipes with accessible-to-family ingredients and with local technologies; (c) testing in loco the recipes in the real setting; (d) creating educational materials aiming to enhance awareness about the importance of a balanced nutrition.