Table 1.
Nutrition interventions proposed by the experts during the expert elicitation workshops.
| State | Nutritional concern | Target population | Entry point | Action/intervention | Agents of change | Impact pathway | Rank |
|---|---|---|---|---|---|---|---|
| Odisha | High use of low-quality fat/oil which has adverse effects to health (i.e. lifestyle diseases) | Children and teenagers | Occasion level: PM Snacks Dish level: Junk food (including fast food) |
Dishes like steamed food, germinated grains with nuts and oil seeds, and eggs | Ministry of Women and Child Development (WCD), dietitians, nutritionists, and mass media | Awareness through mass media (e.g., advertisements) | 1 |
| Frequent use of refined wheat flour, peeled vegetables, faulty cooking process | All age groups in both rural and urban areas | Dish level: dishes with low fiber | Multigrain dishes and inclusion of flour with husk or peel of vegetables Wash vegetables before cutting |
Household | Awareness through training, demonstration, or information and communications technology (ICT) | 2 | |
| Combat malnutrition | Children 3–6 years old | Dish level | Use of protein-rich under-utilized seeds and oil cakes | Research organizations and the government | Research organizations to develop nutritious food items and make them available to children | 3 | |
| West Bengal | Undernutrition (severe acute malnutrition) | Preschool children age 6 years old and above in both rural and urban areas | Occasion level: Taking small frequent meals | High calorie and high protein dishes (e.g., suji payesh, chanar, etc.) | Integrated Child Development Services (ICDS) centers, Government, and NGOs | Awareness and monitoring | 1 |
| Iron deficiency | Pregnant women, adolescent girls, and anemic people | Ingredient level | Inclusion of sprouted Bengal gram, green gram, and jaggery instead of sugar in diet Promotion of kitchen garden |
Panchayats (village councils), Schools, NGOs, the Government, and ICDS | Awareness and availability of improved value-added products in shops | 2 | |
| Loss of nutritive value while cooking and handling food | Lower middle-income group | Dish | Inclusion of fruit or edible raw vegetables in diet | Social activists, Anganwadi workers, Accredited Social Health Activist (ASHA), Community facilitators, and School professionals | Awareness programs, feeding demonstrations, nutrition care and counselling session of mothers in Anganwadi Centers (AWC) | 3 |