Reynaldo Martorell, and Daniel Lopez de Romaña, PhD.

Published: September 1, 2017

Overview

This study examined three food fortification programs in Latin America (Guatemala, Costa Rica and Chile) to identify common features that might explain their success and to draw lessons for program design and implementation. The programs were examined by reviewing pertinent literature, seeking information from regional experts, and conducting structured interviews with key informants to provide historical and contextual information.

Features of successful programs that were identified in this study include institutional research capacity, champions of fortification, and private/public partnerships. It was also found that in order to achieve impact, program managers need to use fortification vehicles that are consumed by nutritionally vulnerable groups and to add bioavailable fortificants at adequate content levels in order to fill dietary gaps and reduce micronutrient deficiencies. It was also noted that adequate monitoring and quality control are essential for successful programs.

Video

This study examined three food fortification programs in Latin America (Guatemala, Costa Rica and Chile) to identify common features that might explain their success and to draw lessons for program design and implementation. The programs were examined by reviewing pertinent literature, seeking information from regional experts, and conducting structured interviews with key informants to provide historical and contextual information.

Features of successful programs that were identified in this study include institutional research capacity, champions of fortification, and private/public partnerships. It was also found that in order to achieve impact, program managers need to use fortification vehicles that are consumed by nutritionally vulnerable groups and to add bioavailable fortificants at adequate content levels in order to fill dietary gaps and reduce micronutrient deficiencies. It was also noted that adequate monitoring and quality control are essential for successful programs.

Publication

Food and Nutrition Bulletin

https://doi.org/10.1177/0379572117707890

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