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Main preventive measures against vitamin deficiency






1. Increasing the production of foods which are rich in vitamins. Higher consumption of these foods per capita.

2. Making foods rich in vitamins available in the grocery throughout the year (greenhouses, etc.).

3. Proper storing and processing foods in public catering units, food industries and at home.

4. Developing new methods and facilities which will promote to the preservation and increase of vitamins in foods.

5. Producing new foods by adding some food additives rich in natural vitamins.

6. Increasing the amount of vitamins we eat through the selection of crops and proper fattening of the farm livestock.

7. Increasing the production of vitamin and multivitamin supplements.

8. Educating the population about nutrition hygiene and practical vitaminology.

9. Controlling the amount of vitamins in the diet. Taking vitamin supplements or vitaminized foods (e.g. flour, sugar, milk or juices) in case of developing vitamin deficiencies.

 

There are two main ways of vitamin fortification:

1. One of the ways of food vitaminization consists in adding some vitamin supplements to the foods (e.g. margarine is usually enriched with vitamin A, lump sugar and milk are often enriched with vitamin C; flour is supplemented with vitamins B410, B 420, PP; chocolate, marmalade and caramel are usually enriched with a B- complex multivitamin supplement as well as with vitamins C, A, D; tinned goods are often supplemented with vitamin C and carotene).

2. Another way of food vitaminization consists in adding vitamin supplements to cooked food in public catering units. Thus, vitamin C vitaminization is usually done in pre-school educational establishments, children´ s homes and hospitals throughout the year, while in some other establishments – only in spring and winter.

The recommended daily intake of ascorbic acid is 30 to 70 mg for children, 100 mg for adults. Acorbic acid is usually added to the first and third dishes. The dietary supplements of vitamin C may be taken as special tinctures, fruit and vegetable juices which are rich in natural vitamin C sources.

Recipe of a vitamin-rich dogrose tincture

100 g of dried dogrose fruits contain 1200-1500 mg of ascorbic acid. For the preparation of a vitamin-rich dogrose tincture one should take 15 g of dried fruits (per person), wash them in cold water, crush them thoroughly, pour in a glass of boiled water and boil the mixture for 10 minutes in the enamel sauce-pan with a lid on. The tincture should be left for 3-4 hours. Then it should be filtered. One should take one or two glasses of hot or cold tincture daily (sugar can be added). The content of vitamin C in a glass is about 100 mg. The tincture should be kept for no more than 2 days.

 


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