Assignment #2
Module I- Assignment #2
Case-Study Group Presentation
Goals:
Discuss positive and negative aspects of a specific fortified food currently used to address nutrient deficiencies in a specific region or several regions.
Instructions:
In groups of 3 select a fortified product (Vitamin A fortified sugar, Fe fortified maize flour, etc.).
After choosing a specific fortified product each group will research the areas where this product is consumed/distributed. If there are many regions emphasize on 1 or 2 but mention most regions where your product is targeted.
Each group should include the following in their 15 minute presentation.
1) Discuss the importance of social and cultural dimensions when addressing nutrient deficiencies in regions where a fortified product is consumed/distributed.
Is the food vehicle compatible with traditional diet?
Readily consumed by targeted region/group?
Is the product accessible and affordable?
2) Discuss issues involved in the production of a fortified food (regulations, quality control, distribution, shelf life).
How is this food fortified? Where is it produced?
How effective is the food vehicle used (chemically)?
What are the risks of toxicity if regulations are not followed adequately
3) Has this product been beneficial for a specific or several regions? How can this product or its production be improved?
Each group will be expected to have a visual aid and an activity to engage the class as well as a handout.
Hey all,
I just found this great source for the food technology part of fortification. It outlines some interesting points for both rice and maize meal.
http://home.wfp.org/stellent/groups/public/documents/newsroom/wfp225963.pdf
Keely
Micronutrient Initiative: protecting against anemia and iodine deficiency through Double Fortified Salt. This website http://www.micronutrient.org/english/View.asp?x=584
provides some background information and details on double fortified salt.
Hi everyone,
Related to one of today’s presentations on micronutrient fortification using salt as the vehicle, you might be interested to check out the following:
(1) an interesting CTV news article that points to the dilemma of iodised salt in the context of recent global strategies to reduce sodium consumption:
http://www.ctv.ca/CTVNews/Health/20101028/iodized-salt-101028/
(2) some information regarding the Canadian regulations about salt – all salt sold for “table or general household use” must be iodized, but salt used for processing, pickling etc, can be non-iodized. Note also the distinction between ‘sea salt’ (singular) versus ‘sea salts’ (plural)!
http://www.inspection.gc.ca/english/fssa/labeti/decisions/salsele.shtml
Note that both of these points are from the context of the Canadian population. Do you think these are relevant for other countries?
Eunice