Vitamin C fortification of food aid commodities : final report / Institute of Medicine, Committee on International Nutrition--Vitamin C in Food Aid Commodities, Food and Nutrition Board, Board on International Health.

Format:

Book

Author/Creator:

Institute of Medicine (U.S.). Committee on International Nutrition--Vitamin C in Food Aid Commodities.

Contributor:

Institute of Medicine (U.S.). Food and Nutrition Board.

Institute of Medicine (U.S.). Board on International Health.

Language:

English

Subjects (All):

Vitamin C deficiency--Prevention.

Vitamin C deficiency.

Enriched cereal products.

Food relief.

Physical Description:

1 online resource (99 p.)

Edition:

1st ed.

Place of Publication:

Washington, D.C. : National Academy Press, 1997.

Language Note:

English

Contents:

Vitamin C Fortification of Food Aid Commodities

Copyright

Preface

Contents

Executive Summary

BACKGROUND AND CHARGE TO THE COMMITTEE

METHODS

CONCLUSIONS

RECOMMENDATIONS

RESEARCH RECOMMENDATIONS

1 Introduction

THE COMMITTEE'S TASK

THE STUDY PROCESS

2 Vitamin C: Needs and Functions

PREVALENCE OF SCURVY

VITAMIN C REQUIREMENTS

OTHER FUNCTIONS OF VITAMIN C

VITAMIN C AND IRON ABSORPTION

3 Cost-Effectiveness Analysis

EFFECTIVENESS

Vitamin C Objective

Iron Objective

COST

COST-EFFECTIVENESS ESTIMATE

Assumptions Regarding Proportion of Beneficiaries at Risk of Vitamin C Deficiency and Scurvy: Size of the Target Population

Assumptions Regarding Nutrient Losses

Appropriateness of Blended Foods as a Strategy for Reducing the Risk of Vitamin C Deficiency

Cost of Additional Fortification

Ration Size

Cost-Effectiveness

Opportunity Cost

4 Results of the Vitamin C Pilot Program

SUMMARY OF THE PILOT PROGRAM

Determination of Vitamin C Uniformity in Commodities at Manufacture

Determination of Vitamin C Stability from Manufacture to Distribution Sites

Vitamin C Retention During Food Preparation

MAJOR FINDINGS OF THE PILOT PROGRAM

5 Critique of the Pilot Program

UNIFORMITY OF BLENDED COMMODITIES

CAPABILITY OF THE PRODUCTION PROCESS TO MEET PRODUCT SPECIFICATIONS

STABILITY OF VITAMIN C DURING TRANSPORT AND STORAGE

VITAMIN C COOKING LOSSES

Haiti-WSB

Tanzania-CSB

General Comments

6 Conclusions and Recommendations

Assessment of Vitamin C Status and Risk of Deficiency

Occurrence of Scurvy

Treatment of Scurvy

Prevention of Scurvy

Vitamin C-Fortified Rations

Local Fortification

Addition of Vitamin C-Containing Foods to Ration Packages

Ensuring Access to Market.

Household Production of Vitamin C-Containing Foods

Fortification of Title II Blended Commodities

Major Recommendations

Research Recommendations

References

Appendix A Legislative Language for Increased Vitamin C Fortification

SRPT 102-419 REPORT TO ACCOMPANY H.R. 5368 FOREIGN OPERATIONS, EXPORT FINANCING, AND RELATED PROGRAM APPROPRIATION BILL, 1993

Increase in Vitamin C Fortification

SRPT 103-142 REPORT TO ACCOMPANY H.R. 2295 FOREIGN OPERATIONS, EXPORT FINANCING, AND RELATED PROGRAM APPROPRIATION BILL, 1993

Vitamin C Fortification

HRPT 103-633 CONFERENCE REPORT TO ACCOMPANY H.R. 4426 MAKING APPROPRIATIONS FOR THE FOREIGN OPERATIOOPERATIONS, EXPORT …

Vitamin C

HRPT 104-143 REPORT TO ACCOMPANY H.R. 1868 FOREIGN OPERATIONS, EXPORT FINANCING, AND RELATED PROGRAMS APPROPRIATIONS BILL, …

SRPT 104-143 REPORT TO ACCOMPANY H.R. 1868 FOREIGN OPERATIONS, EXPORT FINANCING, AND RELATED PROGRAMS APPROPRIATION BILL, …

Appendix B SUSTAIN Report Executive Summary

RESULTS REPORT ON THE VITAMIN C PILOT PROGRAM

EXECUTIVE SUMMARY

I. OBJECTIVE

II. BACKGROUND

Appendix C Letter from the United Nations World Food Programme

Appendix D Biographical Sketches.

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references (p. 63-65).

ISBN:

1-280-18676-3

9786610186761

0-309-56172-8

0-585-14372-2

OCLC:

646723487