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

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Pubblicato in:	Food Science & Nutrition vol. 13, no. 12 (Dec 1, 2025)
Autore principale:	Bosonkie, Marc
Altri autori:	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
Pubblicazione:	John Wiley & Sons, Inc.
Soggetti:	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
Accesso online:	Citation/Abstract Full Text Full Text - PDF
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