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Cornell University

Tata-Cornell Institute for Agriculture and Nutrition

Tag: fortification

Changing Food Systems for Improved Health: Seeking Win-Wins

Food systems have much greater impact on our health and wellbeing than they are getting credit for by the popular press and in the general debate. In spite of economically well-functioning food systems, nutrition-related health problems are huge both in…
group of smiling children

Fortification to tackle iron deficient anemia – Evidence from a community-based nutrition program in Gujarat

Iron-deficiency anemia (IDA) is one of the most frequent nutritional disorders, affecting up to 1.6 billion people worldwide [i]. Bioavailable iron is essential to synthesize hemoglobin, the oxygen-transporting protein. The shortage of iron depletes hemoglobin, resulting in various detrimental health…

Biorefinery to Kitchen: Addressing Iron Deficiency Using Microalgae-Fortified Flour

This piece from the TCI 2019-20 Annual Report presents TCI scholar Rohil Bhatnagar’s efforts to fortify wheat flour using iron from microalgae. Download the full annual report to read more. Few foods are as appealing as freshly made roti. What…