Section 9: Difference between revisions

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{{Chapter 9}}
{{Section 9}}

Latest revision as of 13:24, 10 June 2022

Improving human nutrition & health

     Chapter 9.1/9.2

Reducing iodine malnutrition

In progress
      Chapter 9.3

Reducing vitamin A deficiencies by eating colorful foods and leafy greens

In progress
      Chapter 9.5

Amaranth leaves as a source of protein and nutrients

Read More
      Chapter 9.6

Cucurbit seeds as a source of protein and nutrients

Read More
      Chapter 9.7

Small grains for mineral nutrition

Read more
      Chapter 9.8

Legumes and seeds as folate sources for pregnant women

Read more
      Chapter 9.9

Legumes/pulses to reduce protein and mineral deficiencies

Read more
      Chapter 9.10

Water sterilization for farmer health by placing in bottles exposed to the sun

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      Chapter 9.11

Improving iron absorption by reducing caffeine, adding citrus

In progress


      Chapter 9.12

Nixtamalization to improve maize nutrition

Read more
      Chapter 9.13

Back braces for smallholder farmers to combat pain and improve quality of life

Read more
      Chapter 9.14

Adding small amounts of meat to foods to improve iron absorption

Read more
      Chapter 9.15

Biofortified cassava

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      Chapter 9.16

Biofortified sweet potatoes

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