Ayo, J. AOnuorah, C. E.Ayo, V. AOboh, S.Okpasu, A.Keswet, L.2023-12-142023-12-142016-04-09Agbafor, P. (1983). Assessment of some locally processed foods in Bauchi. HND-Project. Dept. of Food Science and Tech. Federal Polytechnic Bauchi Ayo, J. A. and Tehinshe, J. F. (2006). Food Dehydration: Principles and Practice. Amana Publishing Company, Kaduna Nigeria. 20 p. Eka, O. U. (1986). Effect of fermentation on the nutrient status of locust bean. Food Chemistry. 5: 303-308. Food Safety Network. Food Fortification. (2011). [cited 2011 Oct 30]. Available from: http://www.uoguelph.ca/foodsafetynetwork/food-fortification Federal Government of Nigeri a(FGN) and United Nation International Children Education Fund(UNICEF) (1994). The Nutritional Status of Women and Children in Nigeria. National Planning Commission, July 10 Food Agricultural Organization (FAO) (1988). The State of Food and Agriculture. Food and Agriculture Organization United Nations. FAO-Agric Series No. 21, Rome (March). USAID (2011). Child Mortality https://www.usaid.gov/.../Africa Retrived on 9th Sept., 2016.https://keffi.nsuk.edu.ng/handle/20.500.14448/6202The intake of nutrients such as carbohydrate, protein, lipids, vitamins, minerals and water must be adequate in quality and quantity to ensure maintenance of good health in addition with personal hygiene, environmental health and good medical care. Deficiency of nutrients results in breakdown of normal good health giving rise to malnutrition. Malnutrition is a silent killer, more than half of all children’s death worldwide is attributed to it. Malnutrition in most cases is not a simple matter of just eating to satisfy appetite. A child who eats enough to satisfy immediate hunger can still be malnourished. Nigeria has so many traditional foods that is rich in nutrients. There is nothing wrong with the traditional food but with the society and their attitude to traditional foodstuffs. Nutritional disorder identified in Bauchi State includes kwashiorkor (13.5%), and Marasmioc-kwashiokor (32.1%) Some of the factors that contribute to these disorders include :- cultural food habits, ignorance, family size, food distribution, poverty, disease, improper food handling, and preparation. The key to better nutrition lies in pursuing an effective nutrition education programme. The suggested community nutrition programme should include:- creating awareness on the part of extension services of the ward, local and state Agriculture Development authority, Family Support Programme(FSP), Maternity and Child Health Centres, Home Economics Units etc. Finally all the governmental and non-governmental agencies (NGO) be used to train the local women in processing and formulation of infants and young children diet.. Preserving the locally available foods and as well in planning their menus. They should be trained to observe hygienic ways of preparing foods, eat enough foods if possible three (3) times a day. Make sure children are regularly immunized against the six killer diseases. Have a system to go and monitor each community on a regular basis.enMalnutrition, Diet-Adequacy, Public health.Article