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Filters applied for: Fortification

Showing 51 to 60 of 67 results

May 11, 2020

Fortification Rapid Assessment Tool (FRAT)

The FRAT is a questionnaire, which combines simplified 24-hour recall and food frequency questionnaires.

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May 11, 2020

Fortification of wheat and maize flour with folic acid for population health outcomes. (Protocol)

The present protocol evaluates the health benefits and safety of folic acid fortification of wheat and maize flour on folate status and health outcomes in the overall population, with emphasis on popu

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May 11, 2020

Fortification of staple foods with zinc for improving zinc status and other health outcomes in the general population

The present review evaluated the beneficial and adverse effects of zinc-fortified staple foods on health-related outcomes and biomarkers of zinc status in the general population.

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May 11, 2020

Fortification of condiments with micronutrients in public health: from proof of concept to scaling up

Fortification of condiments or seasonings may be useful for delivering micronutrients if they are consumed consistently by most of the population, as occurs in many countries.

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May 11, 2020

Fortification Handbook: Vitamin and Mineral Fortification of Wheat Flour and Maize Meal

This manual was prepared to serve as a guide in the development and implementation of fortification programs of wheat flour and maize meal.

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May 11, 2020

Feeders and Mixers for Flour fortification: A Guide for Selection, Installment and Procurement

The following document provides recommendations that can and have been used to assist countries with the implementation of flour fortification programs on a national scale

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May 11, 2020

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

Condiments and seasonings have been considered as potential vehicles for fortification in place of, or in addition to, fortifiable staple foods.

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May 11, 2020

Effect of iodized salt on organoleptic properties of processed foods: a systematic review

The objective of this study was to provide a comprehensive review of the organoleptic impact that iodized salt has had on processed foods and condiments

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Brief

May 11, 2020

Double Fortified Salt Policy Brief

The purpose of this policy brief is to outline how Double Fortified Salt (DFS) is an innovative and cost-effective way to use a single, ubiquitous food vehicle to deliver both iron and iodine to vulne

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May 11, 2020

Components of successful staple food fortification programs: lessons from Latin America

This study examined three food fortification programs in Latin America (Guatemala, Costa Rica and Chile)

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