Zobrazeno 1 - 10 of 23 pro vyhledávání: '"Valerie M Friesen"'
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Akademický článek
Comparing two simplified questionnaire‐based methods with 24‐h recalls for estimating fortifiable wheat flour and oil consumption in Mandaluyong City, Philippines
Autor: Valerie M. Friesen, Jody C. Miller, Ryan B. Bitantes, Maria F. D. Reario, Charles D. Arnold, Mduduzi N. N. Mbuya, Lynnette M. Neufeld, Frank T. Wieringa, Ame Stormer, Mario V. Capanzana, Carl V. D. Cabanilla, Georg Lietz, Marjorie J. Haskell, Reina Engle‐Stone
Publikováno v: Maternal and Child Nutrition, Vol 19, Iss 3, Pp n/a-n/a (2023)
Abstract Information on fortifiable food consumption is essential to design, monitor and evaluate fortification programmes, yet detailed methods like 24‐h recalls (24HRs) that provide such data are rarely conducted. Simplified questionnaire‐based
Externí odkaz: https://doaj.org/article/a031633d3f004959be4b80428243c5c4
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6
Update on Analytical Methods and Research Gaps in the Use of Household Consumption and Expenditure Survey Data to Inform the Design of Food-Fortification Programs
Autor: Katherine P Adams, Stephen A Vosti, Mduduzi N N Mbuya, Valerie M Friesen, Reina Engle-Stone
Publikováno v: Advances in nutrition (Bethesda, Md.), vol 13, iss 3
Adv Nutr
The lack of nationally representative, individual-level dietary intake data has led researchers to increasingly turn to household-level data on food acquisitions and/or consumption to inform the design of food-fortification programs in low- and middl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e431cb19296246a98c75dd984f6bb5a6
https://escholarship.org/uc/item/0pz91339
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7
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
Autor: Valerie M Friesen, Archileo N. Kaaya, Olufemi Adegoke, Grant J Aaron, Helena Pachón, Ramadhani A. Noor, Frank T. Wieringa, Lynnette M. Neufeld, Rina Swart, Mduduzi N. N. Mbuya
Publikováno v: The Journal of Nutrition
Background Food fortification is implemented to increase intakes of specific nutrients in the diet, but contributions of fortified foods to nutrient intakes are rarely quantified. Objectives We quantified iron, vitamin A, and iodine intakes from fort
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af7c6fa31a215840db87bce3137d2e91
https://doi.org/10.1093/jn/nxaa167
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9
Review of the Impact Pathways of Biofortified Foods and Food Products
Autor: Samantha L. Huey, Jesse T. Krisher, Arini Bhargava, Valerie M. Friesen, Elsa M. Konieczynski, Mduduzi N. N. Mbuya, Neel H. Mehta, Eva Monterrosa, Annette M. Nyangaresi, Saurabh Mehta
Publikováno v: Nutrients. 14(6)
Biofortification is the process of increasing the concentrations and/or bioavailability of micronutrients in staple crops and has the potential to mitigate micronutrient deficiencies globally. Efficacy trials have demonstrated benefits of consuming b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::102505daad028f6f17f29bd530198561
https://pubmed.ncbi.nlm.nih.gov/35334857
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Bioaccessibility and bioavailability of biofortified food and food products: Current evidence
Autor: Samantha L. Huey, Neel H. Mehta, Elsa M. Konieczynski, Arini Bhargava, Valerie M. Friesen, Jesse T. Krisher, Mduduzi N. N. Mbuya, Eva Monterrosa, Annette M. Nyangaresi, Erick Boy, Saurabh Mehta
Biofortification increases micronutrient content in staple crops through conventional breeding, agronomic methods, or genetic engineering. Bioaccessibility is a prerequisite for a nutrient to fulfill a biological function, e.g., to be bioavailable. T
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8474c1d5e684001123fc0d37bbdb0af
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