ZENGİNLEŞTİRİLMİŞ VE GÜÇLENDİRİLMİŞ GIDALARIN SAĞLIK ÜZERİNE ÖNEMİ VE ÇEŞİTLİ ÜLKELERDE UYGULANMASI The Importance of Enriched and Fortified Foods on Health and Practices in Some Countries

Kaynakça (7)

1. FAO/WHO. Methods of analysis and sampling. Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission, Vol. 13, 2nd edition. 1994
2. FAO/WHO. Development of guidelines on the fortification requirements of lower fat products. CX/NFSDU 95/9. 1995b. FAO. Rome
3. FAO/WHO. World Declaration and Plan of Action for Nutrition. International Conference on Nutrition. 1992a. FAO. Rome
4. FAO/WHO. Major Issues for Nutrition Strategies: Preventing Specific Micronutrient Deficiencies. Prepared for the International Conference on Nutrition. 1992b. FAO. Rome
5. Pekcan AG. Türkiye’ de Beslenme Durumu: Türkiye Beslenme ve Sağlık Araştırması (TBSA-2010). Gıda ve Beslenme Dergisi. 2017; 1:41-8. 6.
6. Nikooyeh B, Neyestani TR, Zahedirad M, Mohammadi M, Hosseini SH, Abdollahi Z et all. Vitamin D-fortified bread is as effective as supplement in improving vitamin D status: a randomized clinical trial. The Journal of Clinical Endocrinology & Metabolism. 2016; 101(6):2511-19 8. Gıda, Tarım ve Hayvancılık Bakanlığı. Türk Gıda Kodeksi Takviye Edici Gıdalar Tebliği( Tebliğ No 2013/49). Resmi Gazete Tarihi: 16.08.2013 Resmi Gazete Sayısı: 28737 9. Flynn A, Hirvonen T, Mensink GBM, Ocke´ MC, Serra-Majem L, Stos K et all. Intake of selected nutrients from foods, from fortification and from supplements in various European countries. Food & Nutrition Research Supplement 1. 2009; 1 (DOI: 10.3402/fnr.v53i0.2038
7. Dhaussy A. Vitamin D recommendations, fortification in France, and communication. OCL.2014; 21(3): D305