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
close this folderStrategies to prevent scurvy in large refugee populations
View the documentBackground
close this folderMain approaches
open this folder and view contentsDistribution of fresh foods
open this folder and view contentsExchange of rations/extra rations
close this folderFortification of relief food
View the documentAdvantages
View the documentDisadvantages
View the documentFeasibility
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

• The shelf life of fortified milled cereals is reduced compared to unfortified unmilled cereals.

• Regular quality control is essential.

• When fortified food is cooked too long, vitamin C loss can be as much as 90% (study undertaken by the Refugee Health Unit on CSB, Somalia, 1989).

• A fortified commodity is more expensive than an unfortified one.

to previous section to next section

Please provide your feedback   English  |  French  |  Spanish