- 09/03/2016
The WHO issued a strong recommendation that pregnant women be provided calcium supplements to prevent preeclampsia. This is the first recommended nutritional intervention to prevent this condition, a leading cause of maternal mortality globally. This article summarizes key evidence on a number of issues that require further clarification and guidance on calcium intake.
- 13/07/2018
Despite the global recommendation for fortification of salt with iodine, including salt used in food processing, most salt iodization programs have focussed only on iodization of household salt. This paper provides a comprehensive review of studies conducted to assess the effect of iodized salt on the organoleptic properties of processed foods and condiments.
Geneva, Global
On Tuesday, 19th June 2018, GAIN and the USCIB Foundation – the educational arm of the United States Council for International Business launched a new joint report.
- 19/06/2015
The objective of this study was to assess the effects of prenatal home (point‐of‐use) fortification of foods with multiple micronutrient powders on maternal and newborn health.
- 24/02/2017
Researchers acknowledge that the majority of nationally-representative data on Vitamin A supplementation (VAS) status is outdated. This study examined data from 82 countries implementing VAS programs, identified other VA programs, and assessed the recentness of national VA deficiency data.
- 01/06/2013
The purpose of this study was to examine the potential contribution of fortification of vegetable oils with vitamin A in Indonesia and Malaysia to increasing vitamin A consumption in these two countries and in countries to which oil is exported.
- 15/12/2012
Despite considerable progress made in the past decade through salt iodization programs, over 2 billion people worldwide still have inadequate iodine intake. This study validates a newly developed device that quantitatively measures the content of potassium iodate in salt in a simple, safe, and rapid way.
- 17/12/2016
‘Implementation research in nutrition’ is an emerging area of study aimed at building evidence‐based knowledge and sound theory to design and implement programs that will effectively deliver nutrition interventions. This paper describes some of the basic features of ethnography and illustrates its applications in components of the implementation process.
- 11/04/2018
This study set out to assess if universal salt iodization provides sufficient dietary iodine to meet the iodine requirements and achieve adequate iodine nutrition in all vulnerable population groups.
- 07/06/2017
The aim of this study was to generate preliminary theories about factors affecting adherence to recommendations with regard to point-of-use fortification of foods with micronutrient powders. This study concluded that in order to achieve programs that support greater adherence, there must be an adoption of a cultural-ecological perspective to inform program design in order to address a broader set of determinants.