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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
 
Disadvantages

• Fruits and vegetables are perishable and subject to spoilage, especially during transport, and cannot be stored for long without drastic reductions in vitamin C content. Regular supplies are thus necessary.

• It is difficult to purchase sufficient quantities on the local market for large refugee populations.

• The cost of procuring and transporting fruits and vegetables is usually quite high.

• Large quantities of fruits and vegetables purchased locally can create shortages and increase prices on the local market to the disadvantage of local consumers.

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