Guidelines on Food Fortification with Micronutrients (Record no. 6883)

000 -LEADER
fixed length control field 02587nam a2200253 a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 151230s2006 xxu eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9241594012 (paperback)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9789241594011 (paperback)
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 613.28 Allen 19529 1st 2006 Food.Science
100 1# - MAIN ENTRY--AUTHOR NAME
Personal name Allen, Lindsay.
245 10 - TITLE STATEMENT
Title Guidelines on Food Fortification with Micronutrients
250 ## - EDITION STATEMENT
Edition statement 1st
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication France:
Name of publisher World Health Organization;
Year of publication 2006.
300 ## - PHYSICAL DESCRIPTION
Number of Pages 370 p. ;
520 ## - SUMMARY, ETC.
Summary, etc Drawing on several recent high quality publications and program experience on the subject, information on food fortification has been crucially analyzed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programs. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidelines on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health program managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry. This book is organized into four complementary sections. Part 1 introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition. Part II summarizes the prevalence, causes and consequences of micronutrient deficiencies, and the public health benefits of micronutrient malnutrition control. Part III provides technical information on the various chemical forms of micronutrients that can be used to fortify foods, and reviews prior experiences of their use in specific food vehicles. Part IV describes the keys steps involved in the designing, implementing, and sustaining fortification programs. The importance of and strategies for regulation and international harmonization, communication, advocacy, consumer marketing and public education are also explained in some detail.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Fortification
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Science and Human Nutrition
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Trace Elements in Nutrition
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Enriched Foods
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Benoist, B. de.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Dary, Omar.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hurrell, Richard.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Collection code Permanent Location Current Location Shelving location Date acquired Source of acquisition Full call number Accession Number Koha item type
Veterinary Science UVAS Library UVAS Library Food Sci. & Human Nutrition 2015-12-30 Purchased 613.28 Allen 19529 1st 2006 Food.Science 19529 Books


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