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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)
open this folder and view contentsSources of vitamin C
close this folderStrategies to prevent scurvy in large refugee populations
View the documentBackground
close this folderMain approaches
close this folderDistribution of fresh foods
View the documentAdvantages
View the documentDisadvantages
View the documentFeasibility
open this folder and view contentsExchange of rations/extra rations
open this folder and view contentsFortification of relief food
View the documentFortification of cereals
View the documentFortification of sugar
open this folder and view contentsFortification of blended cereal-legume foods (blended foods)
open this folder and view contentsSupplementation
open this folder and view contentsPromotion of kitchen gardens
open this folder and view contentsOther options
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
 
Advantages

• Local fresh foods allow refugees to maintain a normal well-balanced diet.

• Natural sources of vitamin C provide other nutrients beneficial for health.

• Local procurement of fresh fruit and vegetables may enhance production by indigenous populations while providing economic support.

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