Usage of Fortified Flour in Cba Women in Fiji
1. Introduction 2.1. Background
One of the most extensive nutritional deficiencies is iron deficiency. Globally >2 billion people are suffering from iron-deficiency anemia. Iron is the mineral found in every cell of the human body. [1] During blood loss, inadequate iron intake, pregnancy and poor absorption of iron the human body suffers a condition called iron deficiency anemia.
According to the Office of Dietary Supplements it is declared that iron needs vary by gender and by age. Infants need atleast 11mg/day while the need drops to 7mg/day at toddlers. At ages 4years to 8 year the need arises to 10mg/day and then drops again as they are between ages 9year to 13year. As both genders reach puberty their need for iron differs. At the age of 14year to 18 years boys need 11mg/day where as girls need 15mg/day. The reason being that girls go through menstruation by this age. From ages 19years to 50years, men need 8 mg while women need 18 mg daily. Iron needs increase during pregnancy and lactation this can also be called child bearing age (CBA). [2]
Food fortification with iron has been suggested as one of the ideal approaches for preventing and eradicating iron deficiency. Nevertheless fortification with bioavailable iron sources often presents numerous challenges in product acceptance, product shelf life, and effectiveness in improving iron status [1].
In a survey carried out in 2010 and published in 2012 by Ministry of Health –Fiji (MOH) whereby it was stated by Dr.Niel Sharma (Minister of Health-Fiji) that in late 1990’s the Fiji Government requested assistance from international and regional partner agencies including UNICEF (United Nations Children’s Fund), WHO (World Health Organization) and MI (Micronutrient Initiative) to eradicate and fight against anemia in Fiji especially in women of child bearing age. The solution to this issue was derived by fortifying all locally milled flour in 2004 with internationally approved micronutrient
One of the most extensive nutritional deficiencies is iron deficiency. Globally >2 billion people are suffering from iron-deficiency anemia. Iron is the mineral found in every cell of the human body. [1] During blood loss, inadequate iron intake, pregnancy and poor absorption of iron the human body suffers a condition called iron deficiency anemia.
According to the Office of Dietary Supplements it is declared that iron needs vary by gender and by age. Infants need atleast 11mg/day while the need drops to 7mg/day at toddlers. At ages 4years to 8 year the need arises to 10mg/day and then drops again as they are between ages 9year to 13year. As both genders reach puberty their need for iron differs. At the age of 14year to 18 years boys need 11mg/day where as girls need 15mg/day. The reason being that girls go through menstruation by this age. From ages 19years to 50years, men need 8 mg while women need 18 mg daily. Iron needs increase during pregnancy and lactation this can also be called child bearing age (CBA). [2]
Food fortification with iron has been suggested as one of the ideal approaches for preventing and eradicating iron deficiency. Nevertheless fortification with bioavailable iron sources often presents numerous challenges in product acceptance, product shelf life, and effectiveness in improving iron status [1].
In a survey carried out in 2010 and published in 2012 by Ministry of Health –Fiji (MOH) whereby it was stated by Dr.Niel Sharma (Minister of Health-Fiji) that in late 1990’s the Fiji Government requested assistance from international and regional partner agencies including UNICEF (United Nations Children’s Fund), WHO (World Health Organization) and MI (Micronutrient Initiative) to eradicate and fight against anemia in Fiji especially in women of child bearing age. The solution to this issue was derived by fortifying all locally milled flour in 2004 with internationally approved micronutrient
References: 5. Richard F.Hurrell.Preventing. 1997. Iron Deficiency Through food Fortification.[ Cited 2013 Feb 23] Availble from URL: http://idpas.org/pdf/298PreventingIDThrough.pdf 6