Point-of-use fortification of foods with micronutrient powders containing iron in children of preschool and school age

  • Protocol
  • Intervention

Authors

  • Luz Maria De-Regil,

    Corresponding author
    1. Micronutrient Initiative, Ottawa, ON, Canada
    • Luz Maria De-Regil, Micronutrient Initiative, 180 Elgin Street, Suite 1000, Ottawa, ON, K2P 2K3, Canada. lderegil@micronutrient.org.

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  • Maria Elena D Jefferds,

    1. Centers for Disease Control and Prevention, International Micronutrient Malnutrition Prevention and Control Program, Nutrition Branch, Division of Nutrition, Physical Activity and Obesity, Atlanta, Georgia, USA
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  • Juan Pablo Peña-Rosas

    1. World Health Organization, Evidence and Programme Guidance, Department of Nutrition for Health and Development, Geneva, Switzerland
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Abstract

This is the protocol for a review and there is no abstract. The objectives are as follows:

To assess the effects of point-of-use fortification of foods with micronutrient powders containing iron alone or in combination with other vitamins and minerals on nutrition, health and development among children of preschool and school age (24 months to 12 years old) compared with no intervention, a placebo or iron-containing supplements.

For the purpose of this review, point-of-use fortification of foods with micronutrient powders refers to the addition of iron alone or in combination with other vitamins and minerals in powder form to energy-containing foods (that may or may not be in semi-solid form) at home or in any other place where meals are to be consumed, such as schools, nurseries and refugee camps. Micronutrient powders can be added to foods either during or after cooking or immediately before consumption without the explicit purpose of improving the flavour.