ON FOOD fORTI - DOH Central Library - Department of Health

More documents

Recommendations

Info

A Report on Food Fortification 27 and social marketing, as we have found out in our experience in Nueva Ecija. The major responsibility for promotion of course lies on the-manufacturer of the Premix, but in Nueva Ecija, the OOH Nutrition Service, the Provincial Health Office, and FNRl have been collaborating in social marketing to initiate the rice I enrichment habit in the population. But as in any other commercial product, a tremendous and sustained effort. in promotion is required. Since this is expensive, andsince the ultimate objective isimprovementofhealthofthe population, the government and NGOs must help through an intensive social marketing program to make the venture attractive to private entrepreneurs, rice millers, and traders.
28 A Report on Food Fortification IODINE AND IRON FORTIFIED FISH SAUCE AND OTHER CONDIMENTS Mr. HECTOR MAGLALANG Fortification Consultant, Nutrition 'Service-Department of Health Condiments are food substances added to basic foodstuff to enhance the flavor of food. It is also called flavoring agents, seasonings, or spices. Condiments are widely consumed food products in the Philippines. Studies by the University of the Philippines have cited salt and monosodium glutamate (MSG) as some of the most fortifiable foods but for this discussion, I would like to concentrate on the fortification of fish sauce, salt and soy saucewithbothiron and iodine. Other condiments that can be considered are ketchup and MSG. .- .First, the fortification of fish sauce. This is a clean, lightbrownliquid prepared by fermentation and extraction of marine fish and used as a flavoring or salt substitute. This is ideal for fortification because the production of fish sauce is concentrated in and around Malabon and Navotas in Metro Manila, and this concentration of production is one of the requirements for a food product to be considered for fortification. Studies in iron fortification of soy sauce were inititated in Thailand around 1974 because the Thais are also fond of using fish sauce. From their experiments they haveconcluded thatethelenediamine tetraacctic acid sodium iron EDTA is the most suitable fortificant for iron in fish sauce than all the other iron sources, because no precipitation was observed in fish sauce. In other iron sources, precipitation takes place aftertwoor more hours but for the sodium iron EDTA no precipitation was observed even for mon!hs. After determining the most suitable fortificant in terms of the difference in the physical properties' of the food, they tested it for taste using a double blind technique. There was no effect on the taste of variousfood products where sodium iron EDTA fortified fish sauce was used as the condiment. On the bioavailability of iron, 7-8% is absorbed in combination with other foods On the average, which is usually
Page 2 and 3: PREFACE· The first ConsultativeMee
Page 4 and 5: PROGRAMME 8:00 Registration • 9:0
Page 6 and 7: A Report on Food Fortification OPEN
Page 8 and 9: , on the Issue of improving the nut
Page 11 and 12: 6 ------------- Flavier and Dr. Flo
Page 13 and 14: 8 A Report. on Food Fortification P
Page 15: 10. o A Report on Food Fortificatio
Page 18 and 19: • A Report on Food Fortification
Page 20 and 21: t started in Guatemala, followed by
Page 22 and 23: Industry now, takes on the obligati
Page 24: On this occasion, I would like to t
Page 30 and 31: FVRice: WHAT IS IT? FVRice is ordin
Page 35: 30 level but iodine is in the micro
Page 40 and 41: A Report-on Food Fortification 35 E
Page 44: · A Report on Food Fortification W
Page 50: his company which distributes throu
Page 56: A Report on Food. Fortification 51
Page 62 and 63: IODIZED SALT PRODUCERS California M
Page 65: • Department of Health . I11I1111

ON FOOD fORTI - DOH Central Library - Department of Health

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?