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Volume 5, Issue 5-1
Expired Date:
Aug. 30, 2017
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Home / Journals / Journal of Food and Nutrition Sciences / Staple Food Fortification in Developing Countries
Staple Food Fortification in Developing Countries
Lead Guest Editor:
Elsa Salvador
Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Maputo, Mozambique
Paper List
1
Authors: Belay Gezahegn Gebreyes
Pages: 1-5 Published Online: Apr. 15, 2017
DOI: 10.11648/j.jfns.s.2017050501.11
Views 1784 Downloads 69
Introduction
Micronutrient malnutrition is public health concern over the world. The concern is severe in developing countries due to poverty, non-availability of food, poor quality of the staple food, ignorance and wrong selection the available food. Micronutrient malnutrition disturbs more than a thirty of the total population in the globe. In developing countries more than 50% of children younger than five years of age are iron deficient and approximately 40% children at the same age are vitamin A deficient, on which more than a million of children passing away per year. 18 million of children borne with mental impairments, due to iodine deficiency of the mother during the pregnancy. Among several strategies to address micronutrient deficiency, the food fortification is the most cost-effective, practically feasible strategy in the short term.

Aims and Scope:
The aims of this special issue is to improve the quality of staple food supplied to the population at risk of micronutrient deficiencies in developing countries
To identify local staple foods which could be fortified
To address micronutrient deficiency in developing countries based on local staple food
To add nutritional value to local staple food
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