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<p>Stunting, a form of chronic malnutrition caused primarily by insufficient dietary intake, leads to various health consequences, particularly during the critical brain development period of preschool-aged children (4 to 6&#xa0;years). Adequate nutrition through an improved diet is essential for their catch-up growth, and their natural curiosity to try new foods makes them receptive to nutritional interventions. Food bars, known for their convenience, portability, and lack of need for preparation or cooking, offer significant potential as a nutritional solution. This review compiles and evaluates food bars meeting the guidelines from the World Health Organization (WHO), the Institute of Medicine (IOM), and previous successful food-based intervention programs (367&#xa0;kcal and 8.8&#xa0;g protein per 100&#xa0;g serving). A total of ten studies (eight on cereal- and protein-based food bars and two on ready-to-use therapeutic food bars) were included, focusing on formulation strategies and nutritional composition.&#xa0;Overall, this review underscores that cereal- and protein-based food bars can be strategically formulated to meet the calculated energy and protein targets, while ready-to-use therapeutic food bars provide proof of concept for improving growth outcomes. Together, they offer valuable directions for future formulations aimed at addressing stunting in preschool-aged children.</p> Graphical Abstract <p></p>

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A narrative review of food bar composition to address energy and protein deficits in stunted children

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月2日

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  • Lu Ying Khoo,
  • Azrina Azlan

摘要

Stunting, a form of chronic malnutrition caused primarily by insufficient dietary intake, leads to various health consequences, particularly during the critical brain development period of preschool-aged children (4 to 6 years). Adequate nutrition through an improved diet is essential for their catch-up growth, and their natural curiosity to try new foods makes them receptive to nutritional interventions. Food bars, known for their convenience, portability, and lack of need for preparation or cooking, offer significant potential as a nutritional solution. This review compiles and evaluates food bars meeting the guidelines from the World Health Organization (WHO), the Institute of Medicine (IOM), and previous successful food-based intervention programs (367 kcal and 8.8 g protein per 100 g serving). A total of ten studies (eight on cereal- and protein-based food bars and two on ready-to-use therapeutic food bars) were included, focusing on formulation strategies and nutritional composition. Overall, this review underscores that cereal- and protein-based food bars can be strategically formulated to meet the calculated energy and protein targets, while ready-to-use therapeutic food bars provide proof of concept for improving growth outcomes. Together, they offer valuable directions for future formulations aimed at addressing stunting in preschool-aged children.

Graphical Abstract