Wanji’s Nutrition Institute is an independent, not for profit professional organization. The Institute is a sister to Wanji’s Food Industries which is an international and leading branded, value-added healthy food company.
The idea to start up both the Nutrition Institute and food Industries was inspired by the work of our charity organisation, Peter Kahihu Foundation that finances the education of less privileged children in Kenya. It was realized that education may not add value to some of the children who due to bad nutrition in the early years, their growth and development was below average.
It was therefore crucial to start up a Nutrition Institute whose objectives are:
- To promote and protect the health of general public by giving advice, assistance and where necessary treatment through nutrition therapy
- Keep the general public updated with most accurate information in relation to nutrition and health
- Manage and prevent the key nutritional problems, particularly among young children and pregnant mothers
- Conduct operational research in line with planning and implementation of nutrition programs
Wanji’s Nutrition Institute carries out nutrition based research to determine the appropriate nutrition for health and the prevention of disease. The institution’s aim is to generate and disseminate evidence-based information obtained through research on health and nutrition problems of public health significance and to contribute to quality services for health improvements of the general public.
Our research focuses on:
- Maternal and Child Nutrition; Breastfeeding and supplementary feeding
- Determination and assessment of nutritional status in human populations, including national nutrition studies
- Monitoring and Evaluation of interventions to maintain and improve the health and well-being of human populations including nutrition education, food assistance, food and nutrition supplementation, and food fortification programs
- Food, nutrition, and related health and social policies
- The impact of nutritional status and dietary factors in cancer development
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