Enhancements in food aid quality need to be seen as a process, not as a one-off event

Journal of Nutrition

Volumn 142, Issue 9, 2012, Pages 1781-

  Rosenberg, Irwin ^a   Rogers, Beatrice ^a   Webb, Patrick ^a   Schlossman, Nina ^b  

^a TUFTS UNIVERSITY   (United States)

^b Global Food and Nutrition Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ANALYSIS; FOOD QUALITY; HEALTH CARE ORGANIZATION; HEALTH PROGRAM; LETTER; NUTRITIONAL HEALTH; SOCIAL WELFARE; UNITED STATES;

FOOD SERVICES; FOOD, FORTIFIED; HUMANS; MALNUTRITION; MILK PROTEINS;

EID: 84866290821     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.112.162909     Document Type: Letter

References (2)

1. Webb P, Rogers BL, Rosenberg I, Schlossman N, Wanke C, Bagriansky J, Sadler K, Johnson Q, Tilahun J, Reese Masterson A, et al. Improving the nutritional quality of U.S. food aid: recommendations for changes to products and programs. Boston (MA): Tufts University; 2011.
2. Zimmer JP. More evidence is needed for reformulation of fortified blended foods with whey protein concentrate. J Nutr. 2012;142:647-8.