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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)
close this folderSources of vitamin C
View the documentAvailability in foods
View the documentGermination
close this folderStability in foods
close this folderLosses
View the documentNatural raw food
View the documentVitamin availability
View the documentLosses before, during and after processing
View the documentLosses during food preparation before cooking
View the documentLosses during cooking
View the documentRetaining maximum levels of vitamin C during meal preparation
View the documentAdding vitamin C to foods
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
Vitamin availability

Vitamin C can be present in a form in which it is not readily available, e.g. vitamin C in cabbage is present in the bound form, ascorbinogen, which is poorly absorbed by humans. Food Composition Tables express the total content based on chemical analyses which does not take into account the vitamin's true bioavailability (Marks, 1975).

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