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

  1. Luz Maria De-Regil1,*,
  2. Maria Elena D Jefferds2,
  3. Juan Pablo Peña-Rosas3

Editorial Group: Cochrane Developmental, Psychosocial and Learning Problems Group

Published Online: 15 FEB 2012

DOI: 10.1002/14651858.CD009666

How to Cite

De-Regil LM, Jefferds MED, Peña-Rosas JP. Point-of-use fortification of foods with micronutrient powders containing iron in children of preschool and school age (Protocol). Cochrane Database of Systematic Reviews 2012, Issue 2. Art. No.: CD009666. DOI: 10.1002/14651858.CD009666.

Author Information

  1. 1

    Micronutrient Initiative, Ottawa, ON, Canada

  2. 2

    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

  3. 3

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

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

Publication History

  1. Publication Status: Edited (no change to conclusions)
  2. Published Online: 15 FEB 2012

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Abstract

  1. Top of page
  2. 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.