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Objective of Food Fortification = Increase intake

Three Priorities in Food Fortification Omar Dary 8-January-2011 Conference on Micronutrient Fortification of Foods: Science, Applications & Management. . . INTAKE =  [ Nutrient content ] x amount consumed. Technology. Behavior.

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Objective of Food Fortification = Increase intake

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  1. Three Priorities in Food FortificationOmar Dary8-January-2011 Conference onMicronutrient Fortification of Foods: Science, Applications & Management

  2.  INTAKE=  [Nutrientcontent] x amount consumed Technology Behavior • [BIOAVAILABILITY BIOEFFICACY& BIOCONVERSION ] • x INTAKE Initial absorption + Additional Abs. Total Abs. Objective of Food Fortification = Increase intake OUTCOMES QUATERNARY (Functional signs) TERTIARY (Clinical signs) SECONDARY (Metabolic biomarker) EAR PRIMARY (Biomarkers of intake)

  3. Goal of micronutrient programs= Outcomes Initial Absorption Additional Abs. Total Abs. OUTCOMES QUATERNARY (Functional signs) TERTIARY (Clinical signs) SECONDARY (Metabolic biomarker) PRIMARY (Biomarkers of intake)

  4. Science and assessment Access (Coverage) Policies/ Standards Change in behavior (Awareness) Implementation/ Distribution Control and Enforcement Adherence (Utilization) Fortified Product (Provision) Additional Abs. Total Absorption Initial Absorption Monitoring and Evaluation Evaluating outcomes Monitoring outputs QUATERNARY (Functional signs) Monitoring inputs TERTIARY (Clinical signs) SECONDARY (Metabolic biomarker) PRIMARY (Biomarkers of intake)

  5. Predicting micronutrient deficiencies

  6. Impact of fortified milk in Chile Milk is a good source of calcium, B-12 and B-2.

  7. Conclusions: 3 priorities in food fortification Establish simple, reliable and permanent monitoring and evaluation systems for assessing intervention outputs and program* outcomes. Promote consumption of fortified milk (including in adults). Use fermentation or phytases in cereal processing (for increasing mineral bioavailability).

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