| 面粉强化的国际经验及我国面粉强化的推动 |
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| 引用本文： | 杨晓光,霍军生. 面粉强化的国际经验及我国面粉强化的推动[J]. 卫生研究, 2003, 32(Z1): 8-12 |
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| 作者姓名： | 杨晓光 霍军生 |
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| 作者单位： | 中国疾病预防控制中心营养与食品安全所,北京,100050 |
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| 摘 要： | 面粉强化是国际社会广泛应用的改善营养的方法。我国是面粉生产和消费大国 ,强化面粉对我国的营养改善也将产生重要作用。本文介绍了一些国家面粉强化的经验和营养改善效果。对我国面粉消费和生产企业状况进行论述 ,并介绍了我国面粉强化工作现状和进展情况。
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| 关 键 词： | 面粉强化 营养改善 |
| 文章编号： | 1000-8020(2003)-S0-0008-05 |
| 修稿时间： | 2003-03-08 |
International experiences on flour fortification and the improvement of flour fortification in China |
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| Yang Xiaoguang,Huo Junsheng Institute of Nutrition and Food Safety,Chinese Center for Disease Control and Prevention,Beijing ,China. International experiences on flour fortification and the improvement of flour fortification in China[J]. Journal of hygiene research, 2003, 32(Z1): 8-12 |
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| Authors: | Yang Xiaoguang Huo Junsheng Institute of Nutrition Food Safety Chinese Center for Disease Control Prevention Beijing China |
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| Affiliation: | Yang Xiaoguang,Huo Junsheng Institute of Nutrition and Food Safety,Chinese Center for Disease Control and Prevention,Beijing 100050,China |
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| Abstract: | Flour fortification is one of the main approaches for nutrition improvement. As a major country for flour production and consumption, flour fortification should be a powerful way in nutrition enhancement in China. The paper reviewed the international experiences on flour fortification, status of flour production and consumption and introduced the works on promotion of flour fortification in China. |
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| Keywords: | flour fortification nutrition improvement |
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