{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T23:39:36Z","timestamp":1789774776932,"version":"4.0.1"},"reference-count":24,"publisher":"SAGE Publications","issue":"3","license":[{"start":{"date-parts":[[2015,9,1]],"date-time":"2015-09-01T00:00:00Z","timestamp":1441065600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food Nutr Bull"],"published-print":{"date-parts":[[2015,9]]},"abstract":"<jats:sec>\n                    <jats:title>Background:<\/jats:title>\n                    <jats:p>A national mandatory food fortification program, fortifying wheat flour and maize meal with various micronutrients, was introduced in South Africa in 2003 to address micronutrient deficiencies.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objective:<\/jats:title>\n                    <jats:p>This study aimed to determine vitamin A, iron, and zinc content of raw maize meal and wheat flour bread sampled at household level from 2 urban and 2 rural areas in South Africa and to compare with the regulatory minimum requirements.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods:<\/jats:title>\n                    <jats:p>Maize meal (250 g) and\/or supermarket\/local shop bread (3 inner slices) were collected from 50 randomly selected households from each study area. Maize meal samples were reduced to 10 composite samples per area. Bread samples were composited similarly; 1 composite sample consisted of 15 intact slices. Overall, 8 composite samples were obtained for both brown and white bread. The Southern African Grain Laboratory analyzed the samples for vitamin A, iron, and zinc.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results:<\/jats:title>\n                    <jats:p>Mean content of maize meal (100 g) represented ratios of 0.56 to 0.98 of the minimum fortification requirement for vitamin A, 0.76 to 1.08 for iron, and 0.89 to 1.00 for zinc; brown bread (100 g) represented ratios of 0.57, 1.97, and 1.67 of the minimum requirement for vitamin A, iron, and zinc, respectively, and white bread (100 g) represented ratios of 0.89, 2.22, and 2.07 for vitamin A, iron, and zinc, respectively.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion:<\/jats:title>\n                    <jats:p>The variation in vitamin A, iron, and zinc content in maize meal and the higher than required iron and zinc content in wheat bread needs to be investigated in further studies.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1177\/0379572115597588","type":"journal-article","created":{"date-parts":[[2015,9,18]],"date-time":"2015-09-18T06:37:55Z","timestamp":1442558275000},"page":"315-326","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":11,"title":["Vitamin A, Iron, and Zinc Content of Fortified Maize Meal and Bread at the Household Level in 4 Areas of South Africa"],"prefix":"10.1177","volume":"36","author":[{"given":"Paul J.","family":"van Jaarsveld","sequence":"first","affiliation":[{"name":"Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mieke","family":"Faber","sequence":"additional","affiliation":[{"name":"Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martha E.","family":"van Stuijvenberg","sequence":"additional","affiliation":[{"name":"Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2015,9,18]]},"reference":[{"key":"bibr1-0379572115597588","volume-title":"Children Aged 6 to 71 Months in South Africa, 1994: Their Anthropometric, Vitamin A, Iron and Immunisation Coverage Status","author":"Labadarios D","year":"1995"},{"key":"bibr2-0379572115597588","volume-title":"The National Food Consumption Survey (NFCS): Children Aged 1-9 Years, South Africa, 1999","author":"Labadarios D","year":"2000"},{"key":"bibr3-0379572115597588","unstructured":"Department of Health, Republic of South Africa. Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972), Regulations relating to the fortification of certain foodstuffs (Government notice No. R. 504). Regulation Gazette No. 7634 of 7 April 2003, vol. 454 No. 24715, 2003."},{"key":"bibr4-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1079\/PHN2005816"},{"key":"bibr5-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1017\/S136898000700033X"},{"key":"bibr6-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1080\/16070658.2008.11734147"},{"key":"bibr7-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.03.033"},{"key":"bibr8-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1177\/15648265120334S308"},{"key":"bibr9-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1016\/j.nut.2014.04.024"},{"key":"bibr10-0379572115597588","volume-title":"Dietary Reference Intakes. The Essential Guide to Nutrient Requirements","author":"Otten JJ","year":"2006"},{"key":"#cr-split#-bibr11-0379572115597588.1","unstructured":"AACC International. Approved Methods of Analysis, 11th ed. Method 44-15.02. Moisture - Air-Oven Methods. Final approval October 30, 1975"},{"key":"#cr-split#-bibr11-0379572115597588.2","doi-asserted-by":"crossref","unstructured":"Reapproval November 3, 1999. AACC International, St. Paul, MN, U.S.A. Web site. http:\/\/dx.doi.org\/10.1094\/AACCIntMethod-44-15.02.","DOI":"10.1094\/AACCIntMethod-44-15.02"},{"key":"bibr12-0379572115597588","unstructured":"Department of Agriculture, Republic of South Africa. Agricultural Product Standards Act, 1990 (Act no. 119 of 1990), Regulations relating to the grading, packing and marking of wheat products intended for sale in the Republic of South Africa (Government notice No. R. 186), sub-Regulation 14, Determination of the dry solids content of bread. Regulation Gazette No. 30782 of 22 February 2008, vol. 512 No. 8840."},{"key":"bibr13-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(01)86823-0"},{"key":"bibr14-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(98)00733-X"},{"key":"bibr15-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1016\/S0165-022X(00)00063-4"},{"key":"bibr16-0379572115597588","unstructured":"Nalubola R, Nestel P. Manual for wheat flour fortification with iron. Part 3: Analytical methods for monitoring wheat flour fortification with iron. The MOST Project, The USAID Micronutrient Program, October 2000, p1-40. Web site. http:\/\/www.a2zproject.org\/\u223ca2zorg\/pdf\/3.pdf. Accessed May 29, 2015."},{"key":"bibr17-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2004.05.069"},{"key":"bibr18-0379572115597588","unstructured":"Kuyper L, De Kock HL, Jurgens M. Report: Stability tests and sensory evaluation of fortified food vehicles for the national food fortification programme. Developed for The Directorate: Nutrition, Department of Health; Developed by: National Food Science and Technology Programme, Bio\/Chemtek, CSIR, Pretoria, 2000."},{"key":"bibr19-0379572115597588","volume-title":"Technical Report. Energy and Nutrient Composition of South African Maize Meal","author":"Wolmarans P","year":"2005"},{"key":"bibr20-0379572115597588","volume-title":"Technical Report. Energy and Nutrient Composition of South African Wheat, Wheat Flour and Bread","author":"Danster N","year":"2008"},{"key":"bibr21-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/138.4.782"},{"key":"bibr22-0379572115597588","doi-asserted-by":"publisher","DOI":"10.1056\/NEJM199201093260204"},{"key":"bibr23-0379572115597588","volume-title":"Condensed Food Composition Tables for South Africa","author":"Wolmarans P","year":"2010"}],"container-title":["Food and Nutrition Bulletin"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/0379572115597588","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/0379572115597588","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/0379572115597588","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T06:18:05Z","timestamp":1777443485000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/0379572115597588"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,9]]},"references-count":24,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2015,9]]}},"alternative-id":["10.1177\/0379572115597588"],"URL":"https:\/\/doi.org\/10.1177\/0379572115597588","relation":{},"ISSN":["0379-5721","1564-8265"],"issn-type":[{"value":"0379-5721","type":"print"},{"value":"1564-8265","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,9]]}}}