Gotowe bibliografie tematyczne / Food grain

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Gotowa bibliografia na temat „Food grain”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Food grain"

Taylor, John R. N., Colin D. Rehm, Henriëtte L. de Kock, et al. "South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey." Nutrients 15, no. 16 (2023): 3522. http://dx.doi.org/10.3390/nu15163522.

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Evidence indicates that whole-grain food consumption reduces the risk of cardiovascular disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in developing countries is likely to significantly benefit the health of the population. However, there is very limited information on consumer whole-grain knowledge, attitudes, and behaviors in developing countries. An online cross-sectional survey was conducted among 1000 South African consumers with sufficient income to make food purchase choices and who were generally representative in terms of gender, age, and ethnicity. Mos

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Oniang'o, Ruth. "Food Safety." African Journal of Food, Agriculture, Nutrition and Development 23, no. 4 (2023): 1. http://dx.doi.org/10.18697/ajfand119.ed128.

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In the advent of climate variability (commonly known as climate change), consideration for food safety is ever more critical than before. Ordinarily weather would dictate what part of the food value chain fits within what season. During land preparation, there is little rain, then rain comes during planting to facilitate germination. The rain continues as the crops grow. Then the rain begins to subside as the crop matures and the grain begins to dry. Eventually the rain subsides to allow the grain to be harvested and dried. All this ensured grains, particularly, stayed safe for human consumpti

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Papanikolaou, Yanni, and Victor L. Fulgoni. "Grain Foods in US Infants Are Associated with Greater Nutrient Intakes, Improved Diet Quality and Increased Consumption of Recommended Food Groups." Nutrients 11, no. 12 (2019): 2840. http://dx.doi.org/10.3390/nu11122840.

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There are limited data providing guidance on grain foods as part of a healthy dietary pattern in infants and may represent a gap in knowledge for the development of the 2020–2025 Dietary Guidelines for Americans Scientific Advisory Committee report currently in progress. An analysis using infant data from the National Health and Nutrition Examination Survey was conducted to assess grain food relationships with nutrient and energy intakes, diet quality, and food group consumption in infant consumers relative to non-consumers. Grain consumers were defined as infants consuming foods from the main

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Akila, A., and P. Shalini. "Food grain storage management system." International Journal of Engineering & Technology 7, no. 2.31 (2018): 170. http://dx.doi.org/10.14419/ijet.v7i2.31.13433.

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Food grain Wastage cripples a country’s economy to a great extent. Food grain wastage is also associated with wastage of water, manpower during agricultural activities and electricity power used in food processing industries. It even causes deforestation. Adequate measures have to be taken to properly store the food grains so that they remain edible. The proposed storage management system uses the sensors to measure the levels of humidity, temperature and ammonia gas which will help us monitor quality of the food grains. The main idea is to identify the quality of the food grains using the sen

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Tan, Bin, Na-Na Wu, and Xiao-Tong Zhai. "Solutions for whole grain food development." Nutrition Reviews 78, Supplement_1 (2020): 61–68. http://dx.doi.org/10.1093/nutrit/nuz068.

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Abstract Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioacti

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McMackin, Elaine, Moira Dean, Jayne V. Woodside, and Michelle C. McKinley. "Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion." Public Health Nutrition 16, no. 4 (2012): 743–51. http://dx.doi.org/10.1017/s1368980012003205.

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AbstractObjectiveTo explore current awareness and perceptions of whole grain foods and perceived barriers and facilitators of whole grain consumption.DesignFocus groups were conducted to investigate consumer attitudes to whole grains. Discussions were transcribed verbatim and analysed thematically.SettingDiscussions were held throughout Northern Ireland with adults who were at least partly responsible for food shopping.SubjectsSeven focus groups were held (n 43; thirty-three females, ten males).ResultsAll participants were aware of the term ‘whole grain’ and had a basic level of awareness of t

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van der Kamp, Jan-Willem, Julie Miller Jones, Kevin B. Miller, et al. "Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative." Nutrients 14, no. 1 (2021): 138. http://dx.doi.org/10.3390/nu14010138.

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Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted credible definitions of whole grains as food ingredients and whole-grain foods are necessary to ensure that all global stakeholders have shared standards, and that consumers find them clear, credible, and useful. Based on widely accepted, existing definitions and new developments, the Definitions Working Group of the global Whole Grain Initiative, wit

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Bellisle, France, Pascale Hébel, Justine Colin, Béatrice Reyé, and Sinead Hopkins. "Consumption of whole grains in French children, adolescents and adults." British Journal of Nutrition 112, no. 10 (2014): 1674–84. http://dx.doi.org/10.1017/s0007114514002670.

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The consumption of whole grain foods is associated with many nutritional, health and weight control benefits. The present study assessed whole grain intake in France on the basis of a 7 d dietary survey in a representative sample of children, adolescents and adults (Comportements et Consommations Alimentaires en France 2010 survey). Special care was taken to identify and assess the intake of all whole grains. All foods consumed were considered, with no lower limit on whole grain content. For the majority of foods, details regarding the whole grain contents were obtained from brand information

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Kissock, Katrina R., Elizabeth P. Neale, and Eleanor J. Beck. "The relevance of whole grain food definitions in estimation of whole grain intake: a secondary analysis of the National Nutrition and Physical Activity Survey 2011–2012." Public Health Nutrition 23, no. 8 (2020): 1307–19. http://dx.doi.org/10.1017/s1368980019004452.

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AbstractObjective:To determine the impacts of using a whole grain food definition on measurement of whole grain intake compared with calculation of total grams of intake irrespective of the source.Design:The Australian whole grain database was expanded to identify foods that comply with the Healthgrain whole grain food definition (≥30 % whole grains on a dry weight basis, whole grain ingredients exceeds refined grain and meeting accepted standards for healthy foods based on local regulations). Secondary analysis of the National Nutrition and Physical Activity Survey (NNPAS) 2011–2012 dietary i

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Probst, Yasmine, and Linda Tapsell. "Meeting recommended dietary intakes in meal plans with ≥4 servings of grain-based foods daily." Public Health Nutrition 16, no. 5 (2012): 803–14. http://dx.doi.org/10.1017/s1368980012004764.

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AbstractObjectiveTo develop meal plans using grain-based foods demonstrating how to incorporate wholegrain foods into a balanced diet for weight maintenance for different cuisines. The present study examines the ability of meal plans with ≥4 grain-based servings daily to meet nutrient recommendations using lacto-ovo vegetarian and rice-based cuisines.DesignEighteen plans from each cuisine for three age brackets for both genders were developed. Plans aimed for ≥4 servings of grain-based foods daily, with separate plans for all wholegrain, all refined-grain and half wholegrain–half refined-grain

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Rozprawy doktorskie na temat "Food grain"

Moya, Cortazar Sheila, Michael Ottman, Amanda McDaniels, Cereceres Andrea Aragon, and Nobuko Hongu. "Ancient Rediscovering Food: Grain Amaranth." College of Agriculture, University of Arizona (Tucson, AZ), 2017. http://hdl.handle.net/10150/625290.

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6 pp.<br>Grain amaranth was a dietary staple for Central American Indians before Columbus arrived in the New World.1 Today, in Mexico, amaranth is popped like popcorn and mixed with sugar or honey to make a popular sweet treat, called “Alegría” which is the Spanish word for joy (Figure 1). Amaranth is a nutritious grain, similar to chia seeds2 and quinoa, providing high amount of plant protein, fiber, iron, and calcium. This article can help you learn more about amaranth, and show you how to incorporate them into your balanced diet.

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Liu, Chi-Wei. "Hog island agricultural protectionism, food dependency, and impact of the international food regime in Taiwan /." Diss., Online access via UMI:, 2008.

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Chang, Min. "The effect of grain trade liberalization on food security of grain farm households in China /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2005. http://uclibs.org/PID/11984.

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Dovi, Koya Ange Pamela. "Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition." Diss., University of Pretoria, 2013. http://hdl.handle.net/2263/43320.

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Protein-energy malnutrition (PEM) among children remains a huge burden in Africa. Due to poverty, such children rely on the same starchy staples, such as sorghum, consumed in the household, as both their source of energy and protein. However, sorghum has a low protein quality, particularly with respect to the indispensable amino acid lysine and also protein digestibility. Local pulses such as cowpea are important vehicles to address PEM. Biscuits are favoured as means of fortification because they are palatable, nutrient-dense, in ready-to-eat form and have a long shelf-life. Therefore, the ob

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Hellyer, Nicole. "Consumers attitudes, beliefs and perceptions towards whole grain food products." Thesis, University of Kent, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.589952.

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The consumption of whole grain products has been linked to the prevention of Cardiovascular disease (CVD) and Type 2 Diabetes Mellitus (T2DM). In general the UK population fail to consume enough whole grains based upon the American daily recommendation. Barriers to whole grain consumption have been identified as taste, texture, moisture content and price. This research examines if there are additional reasons why people fail to consume whole grains. A conceptual framework was established to identify consumer attitudes, beliefs and perceptions towards whole grains. Three areas of interest were

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Lutz, Jill. "Enzymatic hydrolysis of whole grain amaranth." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18691.

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Master of Science<br>Department of Food Science<br>Jon Faubion<br>There is evolving evidence that intake of whole grains protects against development of chronic diseases. Increasing the appeal of whole grain products proves difficult as they often have poor organoleptic properties attributed to the high water holding capacity, viscosity, and insolubility of components of the bran. Amaranth is a promising grain that is naturally gluten-free and has received much attention in recent years because of its excellent nutritional profile. Studies have shown encouraging approaches to modify the molecu

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Nam, Sung Wook. "Prospects of grain production, consumption and trade in North Korea /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904862.

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McCarrol, Andrew Patrick. "Accessing the Japanese food grain market by supplying Australian non GMO grain inputs: the case of an Australian small business food quality corn and soybeans exporter." University of Southern Queensland, Faculty of Business, 2006. http://eprints.usq.edu.au/archive/00004788/.

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[Abstract]: This dissertation investigates how an independent Australian grain exporting SME has been able to access the Japanese market for food quality soybeans and corn. This firm has succeeded in entering this market despite entrenched competition from traditional suppliers in the USA and Canada and in the face of rigorous food safety and quality standards as required in this particular market. The research in this dissertation focuses on outlining the critical ‘enabling competencies’ that the firm and its suppliers developed in order to enter the Japanese market. A single case methodology

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Díaz, Martinez Jorge. "Modeling of grain dryers: thin layers to deep beds." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110711.

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In order to store grain safely, it has to be dried; however, this process consumes large amounts of energy. Traditionally, grain is dried in small amounts using natural air, but now a days, agro industry requires to dry large amounts of grain in a short time. Burning the fossil fuels is the main energy source for drying grains, resulting in a polluting and expensive process. The use of alternative energy sources, biomass or sun, is not commonly used because they are neither reliable nor cheap. Heat pumps and microwaves are other ways to reduce the energy consumption in the drying process; howe

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Sage, Irene Elizabeth. "World food security and international organisations : the case of international grain reserves." Thesis, University of Kent, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320540.

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Książki na temat "Food grain"

Teferi, Abebe. Food grain marketing in Ethiopia. ONCCP, 1990.

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W, Wrigley Colin, ed. Identification of food-grain varieties. American Association of Cereal Chemists, 1995.

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Stephen, Jones. Food security and staple foods. Land and Agriculture Policy Centre, 1994.

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Morgan, Dan. Merchants of grain. iUniverse, 2000.

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the bakers of Hodgson Mill. Hodgson Mill Whole Grain Baking. Rockport Publishers, 2009.

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China. Guo wu yuan. Xin wen ban gong shi., ed. The Grain issue in China. Information Office of the State Council of the People's Republic of China, 1996.

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Appert, Jean. The storage of food grains and seeds. Macmillan in cooperation with the Technical Centre for Agricultural and Rural Cooperation, Wageningen, 1987.

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Alderman, Harold. Food security and grain trade in Ghana. Cornell Food and Nutrition Policy Program, 1992.

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Atkin, Michael. The international grain trade. 2nd ed. Woodhead Publishing, 1995.

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Feng, Lu. Grain versus food: A hidden issue in China's food policy debate. Research School of Pacific and Asian Studies, ANU, 1996.

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Części książek na temat "Food grain"

Quinn, Bob, and Liz Carlisle. "Food as Medicine." In Grain by Grain. Island Press/Center for Resource Economics, 2019. http://dx.doi.org/10.5822/978-1-61091-996-8_15.

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Sui, Xiaonan, Yan Zhang, Zhongjiang Wang, Baokun Qi, Yang Li, and Lianzhou Jiang. "Grain and Grain Products Safety." In Food Safety in China. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119238102.ch31.

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Wu, Harry X., and Christopher Findlay. "Grain Demand." In Food Security and Economic Reform. Palgrave Macmillan UK, 1999. http://dx.doi.org/10.1057/9780230390119_5.

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Anal, Anil Kumar, Imran Ahmad, Jiraporn Sripinyowanich, and Athapol Noomhorm. "Sustainable Food Grain Processing." In Sustainable Food Processing. John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118634301.ch11.

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Lullien-Pellerin, V. "Ozone in Grain Processing." In Ozone in Food Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118307472.ch6.

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Hongguang, Wang. "Grain Production and Demand Forecast." In China's Food Security. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-0730-4_21.

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Shaw, D. John. "An International Grain Reserves System." In World Food Security. Palgrave Macmillan UK, 2007. http://dx.doi.org/10.1057/9780230589780_13.

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Rondanini, Déborah P., Lucas Borrás, and Roxana Savin. "Grain Quality oil grain quality in Oil oil and Cereal Crops cereal crops." In Sustainable Food Production. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-5797-8_108.

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Izydorczyk, Marta S. "CHAPTER 9. Dietary Arabinoxylans in Grains and Grain Products." In Food Chemistry, Function and Analysis. Royal Society of Chemistry, 2018. http://dx.doi.org/10.1039/9781788012799-00167.

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Haaland, R. L. "Food and Feed Grain Crops." In Crop Quality, Storage, and Utilization. American Society of Agronomy, Crop Science Society of America, 2012. http://dx.doi.org/10.2135/1980.cropquality.c1.

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Streszczenia konferencji na temat "Food grain"

B, Parameswaran, Pavithra D, Sabarinathan R, Saravanan M.A, and Shahid Afridi A. "IoT Based Food and Grain Condition Traceability and Controlling System in Warehouses." In 2024 International Conference on Advancements in Power, Communication and Intelligent Systems (APCI). IEEE, 2024. http://dx.doi.org/10.1109/apci61480.2024.10616523.

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Nagrale, Niraj K., Vishakha Niraj Nagrale, and Amodinee Niraj Nagrale. "Modern Food Grain Storage with RFID Security Cover and Innovative Technology Using IoT." In 2024 International Conference on Innovations and Challenges in Emerging Technologies (ICICET). IEEE, 2024. http://dx.doi.org/10.1109/icicet59348.2024.10616361.

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Preeti, Sawroop Kaur, and Rohit Ahuja. "Blockchain in Food Supply Chain: A Review and Analysis of Grain Traceability Systems." In 2025 3rd International Conference on Inventive Computing and Informatics (ICICI). IEEE, 2025. https://doi.org/10.1109/icici65870.2025.11069535.

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Tian, Xiaohua, and Peng Ge. "Intelligent Grain, Oil and Food Processing Equipment: AI-Based Fault Diagnosis and Predictive Maintenance." In 2024 International Conference on Artificial Intelligence, Deep Learning and Neural Networks (AIDLNN). IEEE, 2024. https://doi.org/10.1109/aidlnn65358.2024.00041.

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Nagrale, Niraj K., Vishakha N. Nagrale, and Atul Deshmukh. "Iot Based Smart Food Grain Warehouse." In 2023 2nd International Conference on Paradigm Shifts in Communications Embedded Systems, Machine Learning and Signal Processing (PCEMS). IEEE, 2023. http://dx.doi.org/10.1109/pcems58491.2023.10136049.

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Miranda, Rita M., Argentina A. Amaya, Manuel O. Lobo, and Norma C. Sammán. "Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours." In la ValSe-Food 2021. MDPI, 2021. http://dx.doi.org/10.3390/blsf2021008005.

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Odintsova, T., L. Serdyukova, L. Slavnetskova, and Yu Baurova. "Development of grain logistics potential of Russia based on multimodal grain terminals creation." In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0070207.

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Kunkulberga, Daiga, Anda Linina, Arta Kronberga, Aina Kokare, and Inga Lenenkova. "Grain quality of winter rye cultivars grown in Latvia." In Baltic Conference on Food Science and Technology FOODBALT “Food for consumer well-being”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.015.

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Pahotina, I., L. Yushkevich, D. Yuschenko, and E. Ignat'eva. "EFFICIENCY OF AGRICULTURAL TECHNOLOGY ELEMENTS IN THE FORMATION OF FOOD GRAIN OF SPRING SOFT WHEAT." In «PROBLEMS OF SOIL FERTILITY IN MODERN AGRICULTURE». Krasnoyarsk Scientific Research Institute of Agriculture is a separate division of the Federal Research Center KSC SB RAS, 2024. http://dx.doi.org/10.52686/9785605087878_325.

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The influence of various agrotechnical methods on the formation of the yield and grain quality of spring soft wheat in the grain-fallow and crop-changing rotations has been studied. Under the arid conditions of the south of Western Siberia, a significant increase in yield, weight of 1000 grains, grain-unit and gluten content in grain was established with intensive cultivation technology with a change in the class of grain. Depending on the preceding crop, the highest yields and improvement of technological properties of grain were moldboard plowing and combined tillage

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Anaclerio, M., M. Pellizzoni, V. Todeschini, M. Trevisan, and G. Bertoni. "Use of permethrin coated nets to protect stored grain from pests infestations." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_13.

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Raporty organizacyjne na temat "Food grain"

van Deventer, Henk, Juliën Voogt, Jan Broeze, and Theo Verkleij. New application of Brewers Spent Grain for food. Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/529917.

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Ali, Salamat. The Russia-Ukraine Conflict: Implications for Food Security in the Commonwealth. Commonwealth Secretariat, 2022. https://doi.org/10.14217/comsec.964.

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Food security is essential for economic well-being and maintaining social and political order. The COVID-19 pandemic and associated production and supply chain disruptions, along with the effects of climate change, have triggered an increase in food prices globally. Recently, the Russia–Ukraine conflict and the disruption of supplies from the Black Sea region have increased turbulence in the global grain and edible oils markets, accentuating inflationary pressures on food prices. Besides higher prices for staple foods, sunflower oil exports from Russia and Ukraine have dried up, sending buyers

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DOLGOPOLOVA, N. V., and E. Yu KONDRATOVA. ACTION OF FERTILIZERS ON FOOD REGIME DYNAMICS AND YIELD OF GRAIN CROPS IN NURRING. Ljournal, 2019. http://dx.doi.org/10.18411/issn1997-0749.2019-02-04.

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Cranfield, John, Thomas Hertel, James Eales, and Paul Preckel. Changes in the Structure of Global Food Demand. GTAP Working Paper, 2000. http://dx.doi.org/10.21642/gtap.wp01.

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A newly developed demand system is used to estimate the response of food and food product demand to per capita expenditure changes. The resulting Engel elasticities are then used to project food and food product demand in 2020 assuming per capita expenditure and population changes. Results suggest that while food expenditure is projected to grow, it accounts for a smaller proportion of total expenditure. Further analysis indicates change in the composition of food demand away from a grain and towards livestock is projected to occur in lower income countries in 2020.

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Research Institute (IFPRI), International Food Policy. Public food grain storage facilities in Bangladesh: An assessment of functionality, repair needs, and alternative usage. International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133106.

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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, le

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Dubcovsky, Jorge, Tzion Fahima, Ann Blechl, and Phillip San Miguel. Validation of a candidate gene for increased grain protein content in wheat. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7695857.bard.

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High Grain Protein Content (GPC) of wheat is important for improved nutritional value and industrial quality. However, selection for this trait is limited by our poor understanding of the genes involved in the accumulation of protein in the grain. A gene with a large effect on GPC was detected on the short arm of chromosome 6B in a Triticum turgidum ssp. dicoccoides accession from Israel (DIC, hereafter). During the previous BARD project we constructed a half-million clones Bacterial Artificial Chromosome (BAC) library of tetraploid wheat including the high GPC allele from DIC and mapped the G

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Coyle, William, Mark Gehlhar, Thomas Hertel, Zhi Wang, and Wusheng Yu. Understanding the Determinants of structural Change in World Food Markets. GTAP Working Paper, 2000. http://dx.doi.org/10.21642/gtap.wp02.

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This study assesses the interaction between climate change and agricultural trade policies. We distinguish between two dimensions of agricultural trade policy: market insulation and subsidy levels. Building on the previous work of Tsigas, Frisvold and Kuhn (1997) we find that, in the presence of current levels of agricultural subsidies, increased price transmission --as called for under the Uruguay Round Agreement on Agriculture-- reduces global welfare in the wake of climate change. This is due to the positive correlation between productivity changes and current levels of agricultural support

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Boniface, Gideon, and Christopher Magomba. A Multi-Phase Assessment of the Effects of COVID-19 on Food Systems and Rural Livelihoods in Tanzania. Institute of Development Studies (IDS), 2021. http://dx.doi.org/10.19088/apra.2021.038.

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Since the outbreak of COVID-19 at the end of 2019, the pandemic has brought both social and economic impacts to global communities, although to varying degrees. Since the onset of the pandemic, different regions have responded in various ways by taking different measures to fight the pandemic and its effects. In Tanzania, the first case was recorded on 16 March 2020 and, to contain the spread of the virus, on 17 March 2020, the Prime Minister announced measures including the closure of all education institutions, the suspension of public gatherings and international passenger flights, and mand

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Caulfield, Laura E., Wendy L. Bennett, Susan M. Gross, et al. Maternal and Child Outcomes Associated With the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Agency for Healthcare Research and Quality (AHRQ), 2022. http://dx.doi.org/10.23970/ahrqepccer253.

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Objectives. The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) aims to safeguard the health of low-income, nutritionally at-risk pregnant and postpartum women and children less than 5 years old. This systematic review evaluates whether participation in WIC is associated with nutrition and health outcomes for women, infants, and children, and whether the associations vary by duration of participation or across subgroups. Because of major revisions to the WIC food package in 2009, we prioritized studies published since 2009 and included studies comparing outcomes b

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