The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.

Food and nutrition bulletin

Volumn 34, Issue 2 Suppl, 2013, Pages

  Spohrer, Rebecca ^a   Larson, Melanie ^b   Maurin, Clémence ^b   Laillou, Arnaud ^b   Capanzana, Mario ^b   Garrett, Greg S ^b  

^a GLOBAL ALLIANCE FOR IMPROVED NUTRITION   (Switzerland)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

IODINE; IODIZED SALT; TRACE ELEMENT; VEGETABLE OIL;

ARTICLE; CHILD; CONDIMENT; DIET; DIET SUPPLEMENTATION; FLOUR; FOOD INDUSTRY; HEALTH CARE POLICY; HUMAN; INDONESIA; INFANT; METHODOLOGY; NUTRITIONAL REQUIREMENT; NUTRITIONAL STATUS; PHILIPPINES; PRESCHOOL CHILD; SALT INTAKE; SOUTHEAST ASIA; VIET NAM; WHEAT;

ASIA, SOUTHEASTERN; CHILD; CHILD, PRESCHOOL; CONDIMENTS; DIET; FLOUR; FOOD INDUSTRY; FOOD, FORTIFIED; HUMANS; INDONESIA; INFANT; IODINE; MICRONUTRIENTS; NUTRITION POLICY; NUTRITIONAL REQUIREMENTS; NUTRITIONAL STATUS; PHILIPPINES; PLANT OILS; SODIUM CHLORIDE, DIETARY; TRITICUM; VIETNAM;

MLCS; MLOWN;

EID: 84886621161     PISSN: 03795721     EISSN: None     Source Type: None    
DOI: 10.1177/15648265130342s107     Document Type: Article

References (0)