The Resource Fortification of condiments and seasonings with vitamins and minerals in public health, I, issue edited by Juna Pablo Peña-Rosas, Maria Nieves Garcia-Casal, Luz María De-Rigil

Fortification of condiments and seasonings with vitamins and minerals in public health, I, issue edited by Juna Pablo Peña-Rosas, Maria Nieves Garcia-Casal, Luz María De-Rigil

Label
Fortification of condiments and seasonings with vitamins and minerals in public health, I
Title
Fortification of condiments and seasonings with vitamins and minerals in public health
Title number
I
Statement of responsibility
issue edited by Juna Pablo Peña-Rosas, Maria Nieves Garcia-Casal, Luz María De-Rigil
Contributor
Editor
Issuing body
Subject
Language
eng
Summary
"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 up" on August 26-28, 2014, at the New York Academy of Sciences. The first of two-parts, this Annals volume presents a collection of in-depth reports stemming from this consultation and discussing several key topics, including the global regulatory landscape regarding micronutrient fortification of condiments and seasonings; industrial processing of condiments and seasonings and its implications for micronutrient fortification; Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings; and estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal"--Publisher's description
Member of
Cataloging source
MMU
Illustrations
illustrations
Index
no index present
LC call number
TP455
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
NLM call number
QU 145.5
http://library.link/vocab/relatedWorkOrContributorName
  • Peña-Rosas, Juan Pablo
  • Garcia-Casal, Maria Nieves
  • De-Regil, Luz Maria
  • New York Academy of Sciences
  • World Health Organization
  • Micronutrient Initiative
  • Sackler Institute for Nutrition Science
Series statement
Annals of the New York Academy of Sciences,
Series volume
v. 1357
http://library.link/vocab/subjectName
  • Enriched foods
  • Food industry and trade
  • Condiments
  • Spices
  • Vitamins in human nutrition
  • Minerals in human nutrition
  • Trace elements in nutrition
  • Food, Fortified
  • Condiments
  • Food Industry
  • Micronutrients
  • Spices
  • Trace Elements
  • Vitamins
http://bibfra.me/vocab/relation/supportingbody
  • OKiaviqJQ-0
  • KwgniL5INfc
  • N60eBubA84Q
Label
Fortification of condiments and seasonings with vitamins and minerals in public health, I, issue edited by Juna Pablo Peña-Rosas, Maria Nieves Garcia-Casal, Luz María De-Rigil
Instantiates
Publication
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier.
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent.
Contents
The global regulatory landscape regarding micronutrient fortification of condiments and seasonings / Luis A. Mejia and Allyson M. Bower -- Industrial processing of condiments and seasonings and its implications for micronutrient fortification / Elvira González de Mejia, Yolanda Aguilera-Gutiérrez, Maria Angeles Martin-Cabrejas and Luis A. Mejia -- Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings / Eirik M. Degerud, Mari Skar Manger, Tor A. Strand and Jutta Dierkes -- Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal / Rebecca Spohrer, Jacqueline Knowles, Vincent Jallier, Banda Ndiaye, Caroline Indorf, Philippe Guinot and Roland Kupka
Control code
932010726
Extent
1 online resource (52 pages)
Form of item
online
Media category
computer
Media MARC source
rdamedia.
Media type code
  • c
Other physical details
illustrations (some color).
Specific material designation
remote
System control number
(OCoLC)932010726
Label
Fortification of condiments and seasonings with vitamins and minerals in public health, I, issue edited by Juna Pablo Peña-Rosas, Maria Nieves Garcia-Casal, Luz María De-Rigil
Publication
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier.
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent.
Contents
The global regulatory landscape regarding micronutrient fortification of condiments and seasonings / Luis A. Mejia and Allyson M. Bower -- Industrial processing of condiments and seasonings and its implications for micronutrient fortification / Elvira González de Mejia, Yolanda Aguilera-Gutiérrez, Maria Angeles Martin-Cabrejas and Luis A. Mejia -- Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings / Eirik M. Degerud, Mari Skar Manger, Tor A. Strand and Jutta Dierkes -- Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal / Rebecca Spohrer, Jacqueline Knowles, Vincent Jallier, Banda Ndiaye, Caroline Indorf, Philippe Guinot and Roland Kupka
Control code
932010726
Extent
1 online resource (52 pages)
Form of item
online
Media category
computer
Media MARC source
rdamedia.
Media type code
  • c
Other physical details
illustrations (some color).
Specific material designation
remote
System control number
(OCoLC)932010726

Library Locations

    • Ellis LibraryBorrow it
      1020 Lowry Street, Columbia, MO, 65201, US
      38.944491 -92.326012
    • J. Otto Lottes Health Sciences LibraryBorrow it
      1 Hospital Dr, Columbia, MO, 65201, US
      38.939544 -92.328377
Processing Feedback ...