Using bread as a vehicle to improve the iodine status of New Zealand children

New Zealand Medical Journal

Volumn 122, Issue 1290, 2009, Pages 14-23

  Rose, Meredith ^a   Gordon, Rosie ^a   Skeaff, Sheila ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

IODINE DERIVATIVE; IODIZED SALT; SODIUM CHLORIDE; THYROGLOBULIN; UNCLASSIFIED DRUG; IODINE;

ADOLESCENT; ARTICLE; BREAD; CHILD; CHILD BEHAVIOR; CHILD HEALTH; DIETARY INTAKE; FEEDING BEHAVIOR; FEMALE; FOOD COMPOSITION; FOOD FREQUENCY QUESTIONNAIRE; HEALTH STATUS; HEALTH SURVEY; HUMAN; IODINE DEFICIENCY; MAJOR CLINICAL STUDY; MALE; NEW ZEALAND; NUTRITIONAL REQUIREMENT; SCHOOL CHILD; THYROGLOBULIN BLOOD LEVEL; URINE LEVEL; COHORT ANALYSIS; DIET SUPPLEMENTATION; EPIDEMIOLOGY; GOITER; RISK ASSESSMENT; SENSITIVITY AND SPECIFICITY; SOCIOECONOMICS; URINE;

ADOLESCENT; BREAD; CHILD; COHORT STUDIES; FEMALE; FOOD, FORTIFIED; GOITER; HUMANS; IODINE; MALE; NEW ZEALAND; RISK ASSESSMENT; SAMPLING STUDIES; SENSITIVITY AND SPECIFICITY; SOCIOECONOMIC FACTORS;

EID: 64049104647     PISSN: None     EISSN: 11758716     Source Type: Journal    
DOI: None     Document Type: Article

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