STRATEGIC PRIORITY AREA 6: FOOD & NUTRITION SECURITY FOR THE MOST VULNERABLE GROUPS

6.2 NUTRITION SECURITY INCREASED, ESPECIALLY FORVULNERABLE & EXCLUDED GROUPS

· % of households having increased access to diversified& nutritious diet meeting energy and micro-nutrient requirements in targeted areas (Including urban slums), Baseline:  % HH having access to diversified & nutritious diet in targeted areas Food Insecurity in Pakistan (WFP, 2009), Target: 10%increase access to diversified & nutritious diet in targeted areas.

· % reduction in malnutrition in children and women, Baseline: Stunting 44%, Wasting 1S%, Underweight 31%, 15% Body Mass index of women, Iron-deficiency Anemia 51%; [National Nutrition Survey (NNS) 2011], Target: Stunting reduced to 34%. Wasting reduced to 10%. BMI in women reduced to 10%. Anaemia in children and women reduced to 25%.

· % of children (0- 6 months) exclusively breastfed, Baseline: Exclusively breast fed children 68%, Target: Exclusively breast fed children 85%

· % of children (6 to 24 months) receiving adequate complementary food, Baseline: Minimum acceptable diet for children 4.5%, Target: Children receiving a minimum acceptable diet increased to 30%

· % increase in household consumption of fortified foods(salt, wheat flour) including complementary foods. Baseline: Usage of iodized salt 40% [NNS 20111 % of households using fortified wheat flour. %of households using fortified oil. Target: Usage of iodized salt increased to 80% Increase in HH use of fortified wheat flour Increase in HH using fortified oil

· Participating households have a dietary energy consumption of more than 2,100 calories per day for vulnerable persons. Baseline: 48.6% for Pakistan Data for Afghan refugees to be obtained during first year of OP II. Target: TBD on the basis of data obtained during the first year of OPII.

· %of school aged children 6 to 12 years old enrolled in school health &nutrition programmes. Baseline: Baseline to be determined during the first year of OP II. Target: 50% of the target schools have integrated the full package of school­ based food and nutrition interventions