| dc.contributor.author | Friesen, Valerie M | |
| dc.contributor.author | Mbuya, Mduduzi N.N | |
| dc.contributor.author | Aaron, Grant J | |
| dc.date.accessioned | 2020-11-11T07:54:41Z | |
| dc.date.available | 2020-11-11T07:54:41Z | |
| dc.date.issued | 2020 | |
| dc.identifier.citation | Friesen, V.M. et al. (2020). Fortified foods are major contributors to apparent intakes of vitamin A and iodine, but not iron, in diets of women of reproductive age in 4 African countries. Journal of Nutrition, 150(8),2183-2190. | en_US |
| dc.identifier.issn | 1541-6100 | |
| dc.identifier.uri | http://hdl.handle.net/10566/5419 | |
| dc.description.abstract | Food fortification is implemented to increase intakes of specific nutrients in the diet, but contributions
of fortified foods to nutrient intakes are rarely quantified. We quantified iron, vitamin A, and iodine intakes from fortified staple foods and condiments among women
of reproductive age (WRA | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | American Society for Nutritional Sciences | en_US |
| dc.subject | Large-scale food fortification | en_US |
| dc.subject | Fortified foods | en_US |
| dc.subject | Nutrient intakes | en_US |
| dc.subject | Iron | en_US |
| dc.subject | Women of reproductive age | en_US |
| dc.title | Fortified foods are major contributors to apparent intakes of vitamin A and iodine, but not iron, in diets of women of reproductive age in 4 African countries | en_US |
| dc.type | Article | en_US |
