No abstract available.
Iron*

No abstract available.
Iron*

No abstract available.
Iron*

No abstract available.
Anemia, Iron-Deficiency* ; Iron*

No abstract available.
Anemia, Iron-Deficiency* ; Iron*

The subjects were divided into 4 groups: iron fortified milk group (15mg Fe/day/400ml of milk), milk without iron group (400ml/day), iron tablet group (60mg Fe/day) and placebo group. Supplementation from 14-18 week of gestation to the delivery. The results showed that the nutritional status of subjects of both groups with milk supplements was similar and higher than iron tablet supplementation group significantly and placebo group, the weight gain in iron fortified milk group was 8.7kg, in milk without iron group was 8.8kg, iron tablet group was 7kg and placebo group was 6.1kg. The efficacy of iron fortified milk group has improved nutritional status of pregnant women in Dong Hung district, Thai Binh province
Iron ; Pregnancy

This study was conducted on biscuit had been fortified with vitamin A and iron that was produced at the H¶i Hµ factory during Sep - Oct 1997. Fortified biscuit was analyzed for sensory aspects (color, odor, taste), chemical composition (energy value, protein, fat, carbohydrate, iron and vitamin A contents), level of micro-organism and mould at time of production and after 4 months of preservation. The results showed that 100 g of fortified biscuit contained 6.9 g of protein, 22.4g of fat and 51.2g of carbohydrate, given 434 kcal, 3600 UI retinol and 17.17 mg iron. After 4 months, it remained to contain 3100 UI retinol and 17 mg iron per 100g. The microorganism and mould indices complied with standards. The product had good color, odor and taste and caused no digestive problem after eating. This biscuit product is inexpensive. With only 600 VND, the children will be able receive 5.1mg of elemental iron, 356mcg of vitamin A, 2.1g of protein, 6.7g of fat and 130kcal. (Auth)
vitamin A ; Iron

The study was carried out to assess the effectiveness of iron fortified fish sauce on body iron storage in non-pregnant women at reproductive age 16-49 in Minh Tan and Kim Thai communes, Vu Ban, Nam Dinh. The study was randomly and doubly blinded and lasted in 18 months. Women from 21 villages of these two communes were selected and randomly divided into 2 groups. The control group consisted of 189 subjects receiving type I (15 degree of nitrogen) fish sauce. The intervention (supplementation) group consisted of 198 subjects receiving iron fortified fish sauce. The results showed that daily consumption of iron fortified fish sauce has significantly improved the body iron storage in these women. After 6 months of the intervention, the body iron storage was significantly increased in the intervention group in comparison with the control group (P<0.0001). The improvement was maximum at 12th month and sustained until 18th month.
Iron ; Fishes

No abstract available.
Anemia, Iron-Deficiency* ; Iron* ; Milk*

No abstract available.
Anemia, Iron-Deficiency* ; Ferritins* ; Iron*