Comparison of the Nutritional Value of Locally Formulated Food Preparations and Standard Ready‐to‐Use Therapeutic Foods for the Management of Uncomplicated Severe Acute Malnutrition in Children Under Five in the Democratic Republic of the Congo

Gardado en:

Detalles Bibliográficos
Publicado en:	Food Science & Nutrition vol. 13, no. 12 (Dec 1, 2025)
Autor Principal:	Bosonkie, Marc
Outros autores:	Mudogo, Celestin Nzanzu, Silverstein, Hannah, Fawole, Olufunmilayo I., Compta, Gael, Ngbolua, Koto‐Te‐Nyiwa, Koba, Tesky, Mbuyi, Ruphin, Bondo, Berthold, Lusamba, Paul‐Samsom, Mapatano, Mala Ali
Publicado:	John Wiley & Sons, Inc.
Materias:	United Nations Childrens Fund > UNICEF International Bank for Reconstruction & Development > World Bank Congo-Democratic Republic of Congo Kongo Magnesium Iron Malnutrition Mortality Nutrition Vitamin deficiency Vitamins COVID-19 Proteins Dietary minerals Lipids Calcium Iodine Quality standards Food Nutrients Strategic materials Public health Recipes Micronutrients Standards International standards Laboratories Nutritive value Selenium Vitamin D Folic acid Comparative studies Nutrition therapy Nutrient requirements Social
Acceso en liña:	Citation/Abstract Full Text Full Text - PDF
Etiquetas:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

Sexa o primeiro en deixar un comentario!