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Title Fortification of condiments and seasonings with vitamins and minerals in public health II
Imprint Hoboken, NJ : Published on behalf of the New York Academy of Sciences by Wiley Subscription Services, [2016]
©2016
Descript 1 online resource (47 pages) : illustration
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Series Annals of the New York Academy of Sciences ; v. 1379
Annals of the New York Academy of Sciences ; v. 1379
Note Includes bibliographical references
Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets -- Large-scale fortification of condiments and seasonings as a public health strategy: equity considerations for implementation -- Estimating nutrient fortification levels in condiments and seasonings for public health programs: considerations and adaptations -- Fortification of condiments with micronutrients in public health: from proof of concept to scaling up
"Fortification of staple foods has been a successful strategy for combating micronutrient deficiency. Recently, fortification of condiments and seasonings has been considered as a new approach to mitigate micronutrient deficiencies worldwide. The World Health Organization (WHO), in collaboration with the Micronutrient Initiative and the Sackler Institute for Nutrition Science, convened a consultation on “Fortification of condiments and seasonings with vitamins and minerals in public health: from proof of concept to scaling 2014, at the New York Academy of Sciences. This Annals issue, the second of two issues stemming from this consultation, presents four in-depth reports that discuss several key topics, including (1) definitions, potential benefits, consumption patterns, and global markets of sauces, spices, and condiments; (2) equity considerations in the implementation of large-scale fortification of condiments and seasonings as a public health strategy; (3) estimating nutrient fortification levels in condiments and seasonings for public health programs; and (4) a discussion of the background and rationale of the technical consultation, along with a summary of the main considerations proposed by the consultation working groups."--Publisher's website
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Subject Enriched foods
Enriched foods
Food industry and trade -- Quality control
Condiments
Spices
Vitamins in human nutrition
Minerals in human nutrition
Trace elements in nutrition
Alt Author Peña-Rosas, Juan Pablo editor
Garcia-Casal, Maria Nieves, editor
De-Regil, Luz Maria, editor
New York Academy of Sciences, issuing body
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