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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
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
 

Fortification of relief food

Fortification is a convenient way of preventing deficiency diseases by providing food with added micronutrients.

The food item to be fortified:

• should be widely consumed by the refugee population;

• should be consumed with little variation from person to person and from day to day;

• should be of a cost and nature to make the fortification process economically feasible on an industrial scale;

• should result in no change in organoleptic characteristics.

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