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

Biomed Environ Sci. 2016 Nov;29(11):840-847. doi: 10.3967/bes2016.113.

Authors

Yan Li Wei¹, Jun Sheng Huo¹, Jing Sun¹, Hui Liu¹, Gang Qiang Ding¹, Rong Hua Zhang², Jin Bin Luo³, Zhen Xin Lu⁴, Jun Shi Chen¹

Affiliations

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.

PMID: 27998392
DOI: 10.3967/bes2016.113

No abstract available

MeSH terms

Adult
Anemia, Iron-Deficiency / epidemiology
Anemia, Iron-Deficiency / 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