Guidelines on food fortification with micronutrients - Nutritotal

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List of authorsLindsay AllenCenter DirectorUSDA, Agricultural Research ServiceWestern Human Nutrition Research CenterUniversity of CaliforniaDavis, California 95616, United States of AmericaBruno de BenoistCoordinator, Micronutrient UnitDepartment of Nutrition for Health and DevelopmentWorld Health OrganizationCH 1201, Geneva 27, SwitzerlandOmar DaryFood fortification specialistA2Z Outreach/The USAID Micronutrient Leadership and Support and ChildBlindness ActivityAcademy for Educational Development (AED)Washington D.C. 20009-5721, United States of AmericaRichard HurrellHead, Human Nutrition LaboratoryFood science and Nutrition, Human Nutrition,ETH (Swiss Federal Institute of Technology)CH 8092 Zurich, SwitzerlandSue HortonProfessor and Chair Division of Social SciencesDepartment of EconomicsMunk Center for International StudiesUniversity of Toronto (UTSC)Toronto, Ontario M5S 3K7, Canadaxxi
GUIDELINES ON FOOD FORTIFICATION WITH MICRONUTRIENTSJanine LewisPrincipal Nutritionist, Nutrition and Labelling programmeFood Standards Australia New ZealandPO Box 7186Canberra BC ACT 2610, AustraliaClaudia ParvantaChair and ProfessorDepartment of Social SciencesUniversity of the Sciences in PhiladelphiaPhiladelphia, Pennsylvania, United States of AmericaMohammed RahmaniDépartement des sciences alimentaires et nutritionnellesInstitut agronomique et vétérinaire Hassan IIBP 6202-Instituts10101 Rabat, MoroccoMarie RuelDivision DirectorFood Consumption and Nutrition DivisionInternational Food Policy Research InstituteWashington D.C. 20006, United States of AmericaBrian ThompsonSenior OfficerNutrition and Consumer Protection DivisionFood and Agriculture OrganizationVia delle Terme di Caracalla00100 Rome, Italyxxii
Page 1 and 2: Guidelines onfood
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Page 7 and 8: GUIDELINES ON FOOD FORTIFICATION WI
Page 13 and 14: List of tablesTable 1.1 Prevalence
Page 17 and 18: ForewordInterest in micronutrient m
Page 21 and 22: PrefaceMore than 2 billion people i
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Page 27 and 28: AbbreviationsAICDCCHDDALYDFEDRIDRVE
Page 29 and 30: GlossaryThe Average Intake (AI) is
Page 34: PA RT IThe role of food fortificati
Page 57 and 58: CHAPTER 2Food fortification: basic
Page 72: PA RT I IEvaluating the publichealt
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GUIDELINES ON FOOD FORTIFICATION WI
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IntroductionBy providing a critical
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CHAPTER 5Iron, vitamin A and iodine
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5. IRON, VITAMIN A AND IODINEto phy
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5. IRON, VITAMIN A AND IODINEdiet,
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5. IRON, VITAMIN A AND IODINEcompou
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5. IRON, VITAMIN A AND IODINETABLE
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5. IRON, VITAMIN A AND IODINEtortil
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5. IRON, VITAMIN A AND IODINEnumber
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5. IRON, VITAMIN A AND IODINEstool
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5. IRON, VITAMIN A AND IODINETABLE
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5. IRON, VITAMIN A AND IODINEvitami
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5. IRON, VITAMIN A AND IODINE— in
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5. IRON, VITAMIN A AND IODINEiodine
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5. IRON, VITAMIN A AND IODINEdevelo
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5. IRON, VITAMIN A AND IODINEhypert
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6. ZINC, B VITAMINS, VITAMINS C AND
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PA RT I VImplementing effectiveand
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CHAPTER 8Monitoring and evaluationM
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CHAPTER 10Communication, social mar
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CHAPTER 11National food lawGovernme
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Further readingPart I. The role of
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ANNEX AIndicators for assessing pro
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ANNEX BThe international resource l
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B. THE INTERNATIONAL RESOURCE LABOR
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ANNEX CConversion factors for calcu
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C. CONVERSION FACTORS FOR CALCULATI
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D. A PROCEDURE FOR ESTIMATING FEASI
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ANNEX EA quality control monitoring
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E. A QUALITY CONTROL MONITORING SYS
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E. A QUALITY CONTROL MONITORING SYS
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F. THE CODEX ALIMENTARIUS AND THE W
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IndexAdequate Intake (AI), 146Advoc
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INDEXLower Threshold Intake, 146Rec
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INDEXGambia, Theberiberi, 71calcium
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INDEXMalaysiaiodine fortification,
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INDEXKeshan Disease, 88prevalence o
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INDEXhealth consequences of, 84oste
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