We found 25 resource(s)
Documents included in this toolkit have been identified by members of the USAID Advancing Nutrition Anemia Task Force. The Anemia Task Force members are experts in fields of study related to various aspects of anemia - biology, its assessment, interventions to reduce its burden, and the enabling environment that influences anemia policies and programs. The included resources have been selected for their utility in understanding anemia and relevant to actions that can be taken to reduce it.
This toolkit will be updated on a rolling basis – for inquiries or suggestions for resources to add, please contact info@advancingnutrition.org.
Wheat Flour Fortification with Iron for Reducing Anaemia and Improving Iron Status in Populations
Systematic Review published by Cochrane Library in
This Cochrane Systematic Review synthesizes the evidence pertaining to the benefits and harms of wheat flour fortification with iron alone or with other vitamins and minerals in relation to anemia, iron status, and health‐related outcomes in populations over 2 years of age. Evidence from 9 studies suggests a very low to moderate certainty…
Risk Factors for Anemia and Micronutrient Deficiencies Among Women of Reproductive Age—The Impact of the Wheat Flour Fortification Program in Uzbekistan
Journal Article published by Nutrients in
This paper assesses the risk factors for-and the impact of the wheat flour program in Uzbekistan on-anemia, and iron and folate deficiency in non-pregnant women of reproductive age.
Fortification of Wheat and Maize Flour with Folic Acid for Population Health Outcomes
Systematic Review published by Cochrane Library in
This Cochrane Systematic Review synthesizes the evidence pertaining to the safety and health benefits of folic acid fortification of wheat and maize flour for folate status and health outcomes in the overall population, compared to wheat or maize flour without folic acid. Evidence from 10 studies suggests that the fortification of wheat flour with…
Fortification of Staple Foods with Vitamin A for Vitamin A Deficiency
Systematic Review published by Cochrane Library in
This Cochrane Systematic Review synthesizes the evidence pertaining to the effects of fortifying staple foods with vitamin A in reducing vitamin A deficiency and improving health‐related outcomes in the general population older than 2 years.
Food Fortification with Multiple Micronutrients: Impact on Health Outcomes in General Population
Systematic Review published by Cochrane Library in
This Cochrane Systematic Review synthesizes the evidence pertaining to the impact of food fortification with multiple micronutrients on health outcomes in the general population, including men, women, and children.
Fortification of Maize Flour with Iron for Controlling Anaemia and Iron Deficiency in Populations
Systematic Review published by Cochrane Library in
This Systematic Review synthesizes the evidence pertaining to the effects of iron fortification of maize flour, cornmeal, and maize flour products on anemia and iron status in the general population. Evidence from 5 studies suggests that it is uncertain whether fortifying maize flour with iron and other vitamins and minerals reduces the risk of…
Interventional Strategies for Prevention of Nutritional Anemia
Literature Review published by Nutritional Anemia in Preschool Children (Chapter 14 ) in
This book chapter discusses strategies for anemia prevention in children, including dietary approaches as well as prevention of diarrhea and helminth infection.
Complementary Feeding Diets Made of Local Foods Can Be Optimized, but Additional Interventions Will Be Needed to Meet Iron and Zinc Requirements in 6- to 23-Month-Old Children in Low- and Middle-Income Countries
Systematic Review published by Food and Nutrition Bulletin in
This systematic review assesses 1) whether macro- and micronutrient requirements of children aged 6–23 months in low- and middle-income countries are met by the consumption of locally available foods (‘‘observed intake’’) and 2) whether nutrient requirements can be met when optimizing the use of local foods, using modeling techniques (‘‘modeled…