This book, inclusive of 19 chapters, provides discussions on the benefits and limitations of food-based approaches for the prevention and control of micronutrient malnutrition. Different chapters focus on specific relevant topics, including current developments in food-based approaches and their program applications, relevance of agricultural interventions to nutrition, impact of multi-sectoral programmes with food-based approaches components in alleviating undernutrition and micronutrient malnutrition, animal-source foods as a food-based approach to address nutrient deficiencies, aquaculture's role in improving food and nutrition security, benefits of vegetables and fruits in preventing and combating micronutrient malnutrition, benefits of food-based approaches for overcoming single specific micronutrient deficiencies, and food fortification. This book will be of great use to professionals interested in public health, human nutrition, micronutrient deficiency interventions, food and nutrition security policy interventions, and agricultural research.AVRDC groups vegetables into three categories which reflect the iron bioavailability before and after cooking (23): (i) those which have a low iron bioavailability when ... The bioavailability-enhancing effect of cooking can be achieved with different heating processes including boiling, stir-frying and hot-air drying. ... High-iron mungbean recipes were designed accordingly for South and North India (17, 18).
|Title||:||Combating Micronutrient Deficiencies|
|Author||:||Brian Thompson, Leslie Amoroso|
|Publisher||:||CABI - 2011|