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- Food fortification - World Health Organization (WHO)
Fortification is the practice of deliberately increasing the content of one or more micronutrients (i e , vitamins and minerals) in a food or condiment to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health As well as increasing the nutritional content of staple foods, the addition of micronutrients can help to restore the
- Guidelines on food fortification with micronutrients
The guidelines are written from nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry
- Biofortification of staple crops - World Health Organization (WHO)
Fortification is the practice of deliberately increasing the content of an essential micronutrient, i e vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health
- Food fortification - World Health Organization (WHO)
The most widely used vehicles for fortification are among the most commonly consumed foods, including oils and fats, milk, sugar, salt, rice, wheat, or maize flour Some factors related to food fortification such as level of fortification; bioavailability of fortificants; and amount of fortified food consumed have a significant effect on health
- Fortification of wheat flour - World Health Organization (WHO)
Fortification is the practice of deliberately increasing the content of an essential micronutrient, i e vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health
- Fortification of rice - World Health Organization (WHO)
Fortification is the practice of deliberately increasing the content of an essential micronutrient, i e vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health
- Fortification of wheat flour - World Health Organization (WHO)
Large scale fortification of staple foods is an effective, simple, and inexpensive strategy to improve the nutritional quality of the food supply through increasing vitamin and mineral content (1) Over 1 6 billion people (a quarter of the world’s population) are anaemic, with the highest prevalences among preschool children (47%) and pregnant women (37%) (2-4), resulting in considerable
- Guideline: fortification of rice with vitamins and minerals as a public . . .
Overview This Fortification of rice with vitamins and minerals as a public health strategy: Guideline, is the first evidence-informed guideline from the World Health Organization (WHO) for this intervention with this specific food vehicle – rice The focus of this document is on the use of this intervention as a public health strategy and not on market-driven fortification of rice Given the
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