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Title Technical considerations for rice fortification in public health / issue editors, Luz Maria De-Regil, World Health Organization, Arnaud Laillou, Global Alliance for Improved Nutrition, Regina Moench-Pfanner, Global Alliance for Improved Nutrition, and Juan Pablo Peña-Rosas, World Health Organization
Imprint [Hoboken, N.J.] : [Published on behalf of the New York Academy of Sciences by Wiley Subscription Services], 2014
Descript 1 online resource (91 pages) : illustrations (some color), color maps
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Series Annals of the New York Academy of Sciences, 1749-6632 ; volume 1324
Annals of the New York Academy of Sciences ; v. 1324
Note "Fortification of staple foods and commonly used condiments with vitamins and minerals has been considered one of the most cost-effective interventions to prevent and control micronutrient deficiencies. Because of its wide local consumption, acceptability, reach, and quantum of consumption, rice (Oryza sativa) far exceeds the requirements of a staple food vehicle that can be considered for fortification purposes at a population-level intervention. The World Health Organization (WHO) has the mandate to develop evidence-informed guidelines for the fortification of staple foods as a public health intervention, including rice fortification with micronutrients. The WHO, in collaboration with the Global Alliance for Improved Nutrition (GAIN), convened a consultation on "Technical Considerations for Rice Fortification in Public Health" in Geneva, Switzerland on October 9-10, 2012 to provide technical inputs to the guideline development process, particularly with reference to feasibility and implementability. This Annals volume presents a collection of reports stemming from this consultation and includes a broad spectrum of topics, including different technologies used industrially for the production of fortified rice, worldwide rice consumption patterns, the stability of micronutrients in fortified rice and rice products, the bioavailability of potential iron and zinc compounds used in the fortification of rice, a methodological approach to estimate appropriate fortification levels in different types of rice according to technology and consumption practices, international experiences with legal frameworks, definitions of rice fortification, and the development of national or private norms and standards for fortified rice"--Publisher's description
Includes bibliographical references
Considerations for rice fortification in public health : conclusions of a technical consultation / Luz M. De-Regil [and three others] -- An overview of global rice production, supply, trade, and consumption / Sumithra Muthayya [and three others] -- Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention / Griffiths G. Atungulu and Zhongli Pan -- Fortification of rice : technologies and nutrients / Georg Steiger [and three others] -- Stability and retention of micronutrients in fortified rice prepared using different cooking methods / Frank T. Wieringa [and five others] - Organoleptic qualities and acceptability of fortified rice in two Southeast Asian countries / Tran Khanh Van [and nine others] -- Proposing nutrients and nutrient levels for rice fortification / Saskia de Pee -- Rice fortification : a comparative analysis in mandated settings / Carmen Forsman [and four others] -- Review of the cost components of introducing industrially fortified rice / Eveline Roks
Description based on online resource; title from resource home page (WileyOnline Library, viewed on January 7, 2015)
Link Print version: Technical considerations for rice fortification in public health. Hoboken, NJ : published on behalf of the New York Academy of Sciences by Wiley Subscription Services, [2014] (OCoLC)893872728
Subject Rice -- Health aspects
Rice -- Processing
Enriched foods -- Health aspects
Food, Fortified
Oryza sativa
Alt Author De-Regil, Luz Maria, editor
Laillou, Arnaud, editor
Moench-Pfanner, Regina, editor
Peña-Rosas, Juan Pablo, editor
New York Academy of Sciences, issuing body
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