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The objective of this working group is to assess available probes of gut dysfunction and to pin-point domains where additional markers of gut dysfunction need to be developed.
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We aim to explore whether fermentable carbohydrates could improve outcomes in SAM, and identify the underpinning mechanisms.
The aim is to describe the degree of nutrient deficit in malnutrition compounded by a pathogen burden.
Can legume seeds and their derived products provide a sustainable solution to meeting protein, carbohydrate and micronutrient requirements.
Can the intake of legumes be increased using the school meals initiative?
