Production and processing of foods as core aspects of nutrition-sensitive agriculture and sustainable diets

Author:

Keding Gudrun B.,Schneider Katja,Jordan Irmgard

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Development,Food Science

Reference149 articles.

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2. Agriculture-Nutrition Community of Practice (2013). Key recommendations for improving nutrition through agriculture. Available online from the Agriculture-Nutrition Community of Practice: http://unscn.org/files/Agriculture-Nutrition-CoP/Agriculture-Nutrition_Key_recommendations.pdf .

3. Allen, L., de Benoist, B., Dary, O., & Hurrell, R. (2006). Guidelines on food fortification with micronutrients. Geneva, Switzerland/Rome, Italy: World Health Organization and Food and Agriculture Organization of the United Nations.

4. Amede, T., Stroud, A., & Aune, J. (2004). Advancing human nutrition without degrading land resources through modeling cropping systems in the Ethiopian highlands. Food and Nutrition Bulletin, 25, 344–353.

5. Andersson, M., Karumbunathan, V., & Zimmermann, M. B. (2012). Global iodine status in 2011 and trends over the past decade. Journal of Nutrition, 142(4), 744–750.

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