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

作     者：WEI Yan Li HUO Jun Sheng SUN Jing LIU Hui DING Gang Qiang ZHANG Rong Hua LUO Jin Bin LU Zhen Xin CHEN Jun Shi 无

作者机构：National Institute for Nutrition and HealthChinese Center for Disease Control and PreventionBeijing 100050China Zhejiang Provincial Center for Disease Control and PreventionHangzhou 310051ZhejiangChina Jinhua City Center for Disease Control and PreventionJinhua 330700ZhejiangChina Global Alliance for Improved NutritionGeneva 1209Switzerland 

出 版 物：《Biomedical and Environmental Sciences》 (生物医学与环境科学（英文版）)

年 卷 期：2016年第29卷第11期

页      面：840-847页

核心收录：

学科分类：1002[医学-临床医学] 100201[医学-内科学(含：心血管病、血液病、呼吸系病、消化系病、内分泌与代谢病、肾病、风湿病、传染病)] 100202[医学-儿科学] 10[医学] 

基　　金：supported by the Global Alliance for Improved Nutrition(Project No.NFA-CHN-FE-2003-01-00) 

主　　题：The Role of Nutrition Education in the Promotion of Iron Fortified Soy Sauce in China 

摘      要：Iron deficiency anemia （IDA） is one of the most important nutrition issues in China. Data from the 2002 National Nutrition and Health Survey showed that the average anemia prevalence in China was 20.1% and the prevalence in women of child-bearing age and of children in some poor regions reached more than 50%; it has been estimated that more than 200 million Chinese people are suffering from anemia. Anemia significantly affects physical and mental development in children, decreases productivity in adults, and reduces immune function among the population at large, which leads to a lower health status and limits social development.