Estimating nutrient fortification levels in condiments and seasonings for public health programs: considerations and adaptations-Reference-Cited by-同舟云学术

Estimating nutrient fortification levels in condiments and seasonings for public health programs: considerations and adaptations

Published:2016-09 Issue:1 Volume:1379 Page:28-37
ISSN:0077-8923
Container-title:Annals of the New York Academy of Sciences
language:en
Short-container-title:Ann. N.Y. Acad. Sci.

Author:

Jalal Chowdhury¹,Wuehler Sara¹,Osendarp Saskia¹,De-Regil Luz María¹

Affiliation:

1. Technical Services; Micronutrient Initiative; Ottawa Ontario Canada

Publisher

Wiley

Subject

History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/nyas.13227/fullpdf

Reference56 articles.

1. Dary , O. M. Hainsworth 2008 The food fortification formulator: technical determination of fortification levels and standards for mass fortification United States Agency for International Development, A2Z Micronutrients Sight Innovation, Academy for Educational Development Washington DC https://www.spring-nutrition.org/sites/default/files/a2z_materials/508-food-fortification-formulator.pdf http://www.a2zproject.org/node/49

2. DSM Nutritional Products 2016 Fortification basics http://www.dsm.com/products/nip/en_US/publications-page/publications-fortificationbasics.html

3. Epidemiology of iodine deficiency: salt iodisation and iodine status;Andersson;Best Pract. Res. Clin. Endocrinol. Metab,2010

4. Gibson , R.S. E.L. Ferguson 2008 An interactive 24-hour recall for assessing the adequacy of iron and zinc intakes in developing countries International Food Policy Research Institute (IFPRI) Washington, DC International Center for Tropical Agriculture (CIAT), Cali

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