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The national food system of Bangladesh has made substantial progress since experiencing famine in 1974, soon after independence. After the famine, the government placed a strong emphasis on policies required to attain grain self-sufficiency; since attaining self-sufficiency, the production system, policies related to it, and resulting diets have begun to diversify. Nonetheless, under-nutrition remains a problem, and fruit and vegetable consumption are inadequate for most people relative to international recommendations. Moreover, as the food system has begun to transition towards a modern one, challenges related to food safety and perceived food adulteration have begun to rise. Further, increased processed food intakes are potentially associated with existing rising overweight and obesity status. Both government interventions and innovations are needed to help shift the national food system to improve nutrient-dense food availability, particularly among the poor, and to limit the increase in processed food consumption.

The national food system of Bangladesh has made substantial progress since experiencing famine in 1974, soon after independence. After the famine, the government placed a strong emphasis on policies required to attain grain self-sufficiency; since attaining self-sufficiency, the production system, policies related to it, and resulting diets have begun to diversify. Nonetheless, undernutrition remains a problem, and fruit and vegetable consumption are inadequate for most people relative to international recommendations. Moreover, as the food system has begun to transition towards a modern one, challenges related to food safety and perceived food adulteration have begun to rise. Further, increased processed food intakes are potentially associated with existing rising overweight and obesity status. Both government interventions and innovations are needed to help shift the national food system to improve nutrient-dense food availability, particularly among the poor, and to limit the increase in processed food consumption.

Adolescence is a critical period characterized by rapid physical, psychological, and social development and growth. In Bangladesh, high rates of undernutrition persist among adolescent females living in low‐income households. Prevalence of adolescent marriage and pregnancy is extremely high, with almost half of Bangladeshi women giving birth by 18 years of age. Qualitative research was carried out from April to June 2017 to examine individual, social, and environmental factors influencing eating behaviours of female adolescents between 15 and 19 years of age living in low‐income families in urban and rural settings in Bangladesh. Methods included freelisting exercises (33), key informant interviews (11), in‐depth interviews (24), direct observations (16), and focus group discussions (12). Findings show that household food insecurity necessitates adjustments in meal food quality and frequency. Gender norms prescribe that females receive small meal portions and make sacrifices in food consumption so that male family members can eat more. Work and school schedules cause long breaks between meal consumption, restricting food intake of adolescent females for extended periods. Gender discrimination and its manifestations likely amplify susceptibility to psychological stresses in adolescent females. An inferior social position makes adolescent females living in food insecure households vulnerable to undernutrition, with factors affecting food deprivation increasing as they approach childbearing. Policies to increase age of marriage and reduce adolescent pregnancy must continue. Programmes must ensure that school‐going adolescents eat adequately during the school day. Prolonging school education and strengthening the economic viability of women should alter cultural expectations regarding marriage age and normative female roles.

Eight in ten female readymade garment (RMG) workers in Bangladesh suffer from anemia, a condition which damages both health and productivity. This study evaluated the effectiveness of a workplace nutrition program on anemia reduction in female RMG workers of Bangladesh. A quasi-experimental mixed method study was conducted on 1310 non-pregnant female RMG workers from four factories. Two types of intervention packages (A and C) were tested against their respective controls (B and D) over a 10-month period. Among factories that already provided lunch to workers with regular behavior change counseling (BCC), one intervention (A) and one control (B) factory were selected, and among factories that did not provide lunches to their workers but provided regular BCC, one intervention (C) and one control (D) factory were selected: (A) Lunch meal intervention package: daily nutritionally-enhanced (with fortified rice) hot lunch, once weekly iron-folic acid (IFA) supplement and monthly enhanced (with nutrition module) behavior change counseling (BCC) versus (B) Lunch meal control package: regular lunch and BCC, and (C) Non-meal intervention package: twice-weekly IFA and enhanced BCC versus (D) Non-meal control package: BCC alone. Body weight and capillary hemoglobin were measured. Changes in anemia prevalence were estimated by difference-in-difference (DID) method. Thematic analysis of qualitative in-depth interviews with RMG workers was performed and findings were triangulated. Anemia was reduced significantly in both lunch meal and non-meal intervention (A and C) group (DID: 32 and 12 percentage points, p: &lt, 0.001 and &lt, 0.05 respectively). The mean hemoglobin concentration also significantly increased by 1 gm/dL and 0.4 gm/dL in both A and C group (p: &lt, 0.001 respectively). Weight did not change in the intervention groups (A and C) but significantly increased by more than 1.5 kg in the comparison groups (B and D). The knowledge of different vitamin and mineral containing foods and their benefits was increased significantly among all participants. Workplace nutrition programs can reduce anemia in female RMG workers, with the greatest benefits observed when both nutritionally enhanced lunches and IFA supplements are provided.