Section 9: Difference between revisions

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

Revision as of 08:56, 25 May 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

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      Chapter 9.7

Small grains for mineral nutrition

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      Chapter 9.8

Legumes and seeds as folate sources for pregnant women

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      Chapter 9.9

Legumes/pulses to reduce protein and mineral deficiencies

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      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

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      Chapter 9.13

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

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      Chapter 9.14

Adding small amounts of meat to foods to improve iron absorption

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      Chapter 9.15

Biofortified cassava

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      Chapter 9.16

Biofortified sweet potatoes

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