Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality

Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review

Published:2020-05-18 Issue: Volume: Page:1-31
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Oladiran Dolapo A.¹^ORCID,Emmambux Naushad M.¹^ORCID

Affiliation:

1. Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1762640

Reference215 articles.

1. World Health Organization (WHO). Complementary Feeding: Report of Global Consultation, 10-13 December 2001 and Summary of Guiding Principles; World Health Organization: Geneva, 2001; pp p9–20.

2. Federal Ministry of Health (FMH). Saving New-born Lives in Nigeria: New Born Health in the Context of Maternal, New-born and Child Health Strategy, 2nd, Yaliam Press Ltd: Abuja, Nigeria, 2011; PP 11–35.

3. Initiation of Complementary Feeding and Associated Factors Among Children of Age 6-23 Months in Sodo Town, Southern EthiopiA: Cross-Sectional Study

4. Low rates of exclusive breastfeeding are still evident in four South African provinces

5. Care, S. P.; Bollard, M. J.; Brady, M. B.; Cawley, M. T.; Delahunt, M. A.; Parade, R.; Flynn, S. M. F.; Flynn, M. Training Programme for Public Health Nurses and Doctors Growth Monitoring Module, October 2012.

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