The Role of Nutrition Education in the Promotion of Iron-Fortified Soy Sauce in China.

Author: Yan Li WEI ¹ ; Jun Sheng HUO ¹ ; Jing SUN ¹ ; Hui LIU ¹ ; Gang Qiang DING ¹ ; Rong Hua ZHANG ² ; Jin Bin LUO ³ ; Zhen Xin LU ⁴ ; Jun Shi CHEN ¹
Author Information

1. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
2. Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, Zhejiang, China.
3. Jinhua City Center for Disease Control and Prevention, Jinhua 330700, Zhejiang, China.
4. Global Alliance for Improved Nutrition, Geneva 1209, Switzerland.
Publication Type:Journal Article
MeSH: Adult; Anemia, Iron-Deficiency; epidemiology; prevention & control; China; epidemiology; Cost-Benefit Analysis; Female; Food, Fortified; Health Education; methods; Health Knowledge, Attitudes, Practice; Health Promotion; methods; Humans; Middle Aged; Outcome Assessment (Health Care); Pilot Projects; Soy Foods; Young Adult
From: Biomedical and Environmental Sciences 2016;29(11):840-847
CountryChina
Language:English