To support the development of infants and young children as they transitioned from breast milk to solid foods, the World Food Programme (WFP) adopted cooking demonstration sessions to educate caregivers on preparing healthy meals for children aged 6–23 months using locally available ingredients. The activity was implemented by the Mon Club International Nutrition Team in 2025, targeting caregivers enrolled in the General Food Distribution program. A total of 38 groups, each consisting of 15 caregivers, participated in the sessions.

The demonstrations covered practical meal preparation for different age categories: millet pap with groundnut and moringa powder for children aged 6–8 months; sweet potato porridge with fish, spinach, red oil, and locust beans for 9–11 months; and rice with fish, spinach, and red oil for 12–23 months. Emphasis was placed on hygiene, correct ingredient ratios, proper texture, and food storage. Participants actively engaged in discussions and group presentations on the nutritional benefits of locally sourced foods. Feedback from participants indicated high satisfaction, appreciation for hands-on learning, and enthusiasm to apply the new knowledge at home. Many highlighted improved understanding of nutrition, hygiene, and food safety. The training fostered practical learning and encouraged caregivers to adopt nutritious feeding practices to support healthy child growth and reduce malnutrition.