A food-based approach is recognized as an economically feasible and sustainable option to combat micronutrient deficiencies in the vulnerable groups in developing countries. Interventions in pregnant and lactating women not only address the problem in this vulnerable population but could also potentially prevent the deficiency in infants who are exclusively breast fed through their intake of vitamin A from breast milk. Although a review has indicated that neonatal vitamin A supplementation reduces mortality in infants below 6 months, this is refuted with pooled estimates indicating no evidence on survival and hence advocating caution on policy decisions on introduction of such interventions. Additionally, the supply of vitamin A to infants is in a more bio-available form. Using a natural food-based supplementation is a safer option than using synthetic supplementation of vitamin A which could cause toxicity. In the developing countries, more than 70% of vitamin A is contributed through plant foods which contain pro-vitamin A in the form of carotenoids. This is supplied largely through intakes of dark green, orange and yellow coloured vegetables and fruits. The use of locally available, culturally acceptable green leafy vegetables, which are low in cost compared to other vegetables and fruits, to improve the vitamin A status of pregnant and lactating mothers and thereby exclusively breast fed infants is a cost-effective solution. Maternal supplementation also increases the liver vitamin A stores of the infant and prevents vitamin A deficiency. This study uses this method of supplementation to increase the intake of vitamin A in infants.