Cargando…

Fortified blended flour supplements displace plain cereals in feeding of young children

Lipid‐based nutritional supplements (LNS) and fortified blended flours (FBF) are widely used to increase the nutrient density of children's diets and improve their health, but their effectiveness could be modified by displacement of other foods. We reanalysed data from a cost‐effectiveness tria...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cliffer, Ilana R., Masters, William A., Rogers, Beatrice L.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7988859/ https://www.ncbi.nlm.nih.gov/pubmed/32990388 http://dx.doi.org/10.1111/mcn.13089

Ejemplares similares

Seasonality of Child Growth: High Temperatures Coincide with Growth Faltering among Young Children in Burkina Faso
por: Cliffer, Ilana, et al.
Publicado: (2022)

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour
por: Rico, Daniel, et al.
Publicado: (2021)

Quality Improvement and Antioxidant Activity of Sugar-Snap Cookies Prepared Using Blends of Cereal Flour
por: Lee, Na-Young, et al.
Publicado: (2018)

Characterization of cereals and flours : properties, analysis, and applications
Publicado: (2003)

Linear Growth Spurts are Preceded by Higher Weight Gain Velocity and Followed by Weight Slowdowns Among Rural Children in Burkina Faso: A Longitudinal Study
por: Cliffer, Ilana R, et al.
Publicado: (2022)

Equity in access to fortified maize flour and corn meal
por: Zamora, Gerardo, et al.
Publicado: (2014)

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology
por: Martínez-Martín, Iván, et al.
Publicado: (2023)

Effectiveness of iron-fortified infant cereals on prevalence of anemia among children
por: Kumar, Jogender
Publicado: (2018)

Efficacy of an iron‐fortified infant cereal to reduce the risk of iron deficiency anemia in young children in East Cameroon
por: Ekoe, Tetanye, et al.
Publicado: (2020)

Monthly measurement of child lengths between 6 and 27 months of age in Burkina Faso reveals both chronic and episodic growth faltering
por: Cliffer, Ilana R, et al.
Publicado: (2021)

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs
por: Chanadang, Sirichat, et al.
Publicado: (2019)

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
por: Farzana, Tasnim, et al.
Publicado: (2015)

Coverage and Seasonality Use of Fortifiable Maize Flour in Morogoro, Tanzania
por: Rosenthal, Jorge, et al.
Publicado: (2022)

Effect of iron‐fortified infant cereal on nutritional status of infants in Ghana
por: Harrison, Obed Akwaa, et al.
Publicado: (2021)

Effects of micronutrient fortified milk and cereal food for infants and children: a systematic review
por: Eichler, Klaus, et al.
Publicado: (2012)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Effectiveness of supplementary blended flour based on chickpea and cereals for the treatment of infants with moderate acute malnutrition in Iran: A randomized clinical trial
por: Javan, Roghayeh, et al.
Publicado: (2017)

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour
por: Monteiro, Maria Lúcia G., et al.
Publicado: (2016)

Characterization of the Interactions between Cereal Flour and “Nata Puree” in Batter
por: Tokuyasu, Ken, et al.
Publicado: (2022)

Is the Inclusion of Animal Source Foods in Fortified Blended Foods Justified?
por: Noriega, Kristen E., et al.
Publicado: (2014)

Health effects of micronutrient fortified dairy products and cereal food for children and adolescents: A systematic review
por: Eichler, Klaus, et al.
Publicado: (2019)

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour
por: Sayed-Ahmad, Bouchra, et al.
Publicado: (2018)

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
por: Rusu, Iulian Eugen, et al.
Publicado: (2021)

Cost-Effectiveness of Price Subsidies on Fortified Packaged Infant Cereals in Reducing Iron Deficiency Anemia in 6-23-Month-Old-Children in Urban India
por: Plessow, Rafael, et al.
Publicado: (2016)

Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends
por: Shevade, Ashwini V., et al.
Publicado: (2019)

Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans
por: Lu, Xiaoqi, et al.
Publicado: (2018)

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
por: Kotsiou, Kali, et al.
Publicado: (2021)

Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)
por: Laganà, Valeria, et al.
Publicado: (2022)

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
por: Montemurro, Marco, et al.
Publicado: (2023)

Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk
por: Solomon, W K
Publicado: (2014)

Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours
por: Banu, Iuliana, et al.
Publicado: (2022)

Corn-Soy-Blend Fortified with Phosphorus to Prevent Refeeding Hypophosphatemia in Undernourished Piglets
por: Hother, Anne-Louise, et al.
Publicado: (2017)

Continuous Feedings of Fortified Human Milk Lead to Nutrient Losses of Fat, Calcium and Phosphorous
por: Rogers, Stefanie P., et al.
Publicado: (2010)

Ingestion of micronutrient fortified breakfast cereal has no influence on immune function in healthy children: A randomized controlled trial
por: Nieman, David C, et al.
Publicado: (2011)

The Contribution of Fortified Ready-to-Eat Cereal to Vitamin and Mineral Intake in the U.S. Population, NHANES 2007–2010
por: Fulgoni, Victor L., et al.
Publicado: (2015)

Impact of stakeholder perspectives on cost-effectiveness estimates of four specialized nutritious foods for preventing stunting and wasting in children 6–23 months in Burkina Faso
por: Shen, Ye, et al.
Publicado: (2020)

Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties
por: Awoyale, Wasiu, et al.
Publicado: (2015)

Effectiveness of Folic Acid Fortified Flour for Prevention of Neural Tube Defects in a High Risk Region
por: Wang, Haochen, et al.
Publicado: (2016)

Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours
por: Dhawi, Faten, et al.
Publicado: (2020)

Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
por: Zlatanović, Snežana, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_ndf95tvbhhid4u65omp9r71m02