No abstract available.
Iron*

No abstract available.
Iron*

No abstract available.
Iron*

Iron deficiency is very widespread in the first years of life in the Philippines. Plasma iron determinations show that the iron levels are much lower than those found in the Western countries. The clinical importance of iron deficiency is discussed. The low iron level in the plasma is, in the overwhelming majority of the cases, a part of malnutrition due to multiple deficiencies. (Summary and Conclusions)
Iron, Iron

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

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

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

A technique of preparing Fe labelled plant foodstuffs is described and utilized to investigate the absorption of iron from common iron-rich Philippine plant foostuffs by anemic and non-anemic rats. Anemic rats did not show significantly larger amounts of absorbed iron as compared to the normal rats. It is concluded that iron-deficient subjects do not absorb food iron more efficiently than do normal subjects.(Author)
Plants, Edible, Iron, Iron Isotopes, Iron Radioisotopes

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