Malnutrition is widespread in Uganda and is partly attributed to the poor dietary quality. Dietary quality can be improved in a range of ways including diversification of local diets using grain amaranth. The latter is a nutritious food, fortunately; it can be produced in many parts of Uganda. However, currently, grain amaranth production and utilization in the country is dismal. The aim of this study was to evaluate the potential of grain amaranth to alleviate malnutrition in Uganda. The study was undertaken in Apac, Kamuli and Nakasongola districts. Firstly, the study set out to establish the current nutrition and food security status of rural households; consequently identifying the nutrient gaps: This involved interviews with 420 farmers (representing 21 farmer groups from 420 different households) to obtain information about food intake, nutrition related knowledge and practices, food insecurity indicators, amaranth production and consumption. Mid upper arm circumference (MUAC) measurements were taken for all children aged 6-59 months in the 420 households studied. Based on food intake data, dietary nutrient gaps were determined. Secondly there was need to develop from grain amaranth and other locally available food materials, recipes that fill the identified nutrient gaps. Thirdly, the study set out to determine sensory acceptability and nutritional properties of the developed products and lastly there was need to evaluate sensory characteristics of the developed products by panelists and followed it with the trial on acceptability of selected recipes by farmer groups in Apac, Kamuli and Nakasongola.