Home page  |  About this library  |  Help  |  Clear       English  |  French  |  Spanish  
Expand Document
Expand Chapter
Full TOC
Preferences
to previous section to next section

close this bookScurvy and its Prevention and Control in Major Emergencies (WHO; 1999; 70 pages)
View the documentAcknowledgements
View the documentScurvy: definition
open this folder and view contentsIntroduction
open this folder and view contentsScurvy
open this folder and view contentsVitamin C
open this folder and view contentsRecommended Daily Allowance (RDA)
open this folder and view contentsSources of vitamin C
open this folder and view contentsStrategies to prevent scurvy in large refugee populations
View the documentCosts
open this folder and view contentsConclusions and recommendations
View the documentReferences
View the documentAnnex 1
View the documentAnnex 2
View the documentAnnex 3
View the documentBack Cover
 

Annex 2

Research requirements

Regarding the feasibility of interventions, that include fortified commodities, there are operational considerations that need to be addressed as well as operational research that would need to be carried out. Some of the major issues related to interventions to prevent scurvy involving fortification, are listed below. Some of these have been addressed recently with varying degrees of success.

1. FORTIFIED BLENDED CEREAL-LEGUME FOODS

• What are the losses of vitamin C during transportation, storage, and meal preparation and what is the retention of vitamin C just before consumption?

• What fortification level and ration size is necessary to ensure adequate intake of vitamin C in emergency-affected populations where other sources of vitamin C are not available?

2. FORTIFIED CEREALS (MILLED AND UNMILLED)

• What are the losses of vitamin C during transportation, storage, and meal preparation and what is the retention of vitamin C just before consumption?

• Where would fortification take place? What is the feasibility of fortification at national, local/community level?

• What would fortification levels have to be to ensure sufficient intake of vitamin C?

3. FORTIFIED SUGAR

• Stability of vitamin C in sugar from site of fortification to the household level, and what losses occur during consumption?

• How does humidity affect the stability of vitamin C in sugar?

• What is the usage of sugar at household level and how much is consumed by whom, in emergency situations?

4. COMPLEMENTARY PRODUCTS; orange juice powder, dried pepper powder, tomato paste, dry soup mixes, condiments, rich in vitamin C

• Stability of vitamin C in the commodity?

• When is the commodity added to the meal and what is the retention of vitamin C just before consumption?

• Who consumes meals prepared with the commodity and how often is it used?

• Is it readily available for distribution?

• Shelf life of the commodity?

• Does it have a high market value in the area?

5. FORTIFYING WATER WITH VITAMIN C

• What can be done to overcome the degradation of vitamin C by chlorine?
• How is the water stored at the household level?
• Is it feasible to fortify water at the "household" level before consumption?
• What must the level of fortification be for acceptable levels of vitamin C to be consumed?
• Is the taste acceptable?
to previous section to next section

Please provide your feedback   English  |  French  |  Spanish