Acceptability of Folic Acid and Vitamin B12 Fortified Meals
Evaluation of Acceptability of Folic Acid and Vitamin B12 Fortified Meals by Rural Communities of Ethiopia
University Ghent
72 participants
Sep 6, 2023
OBSERVATIONAL
Conditions
Summary
Evaluation of sensory acceptability of fortified products prior to distribution is essential. We aim to evaluate whether fortification affects sensory qualities and whether these are acceptable to rural communities. Standard meals will be prepared using unfortified and fortified-flour with folic acid and vitamin B12. Preference and triangle tests will be conducted among women residing in rural areas of Ethiopia.
Eligibility
Inclusion Criteria5
- Women of reproductive age (WRAG) between the ages of 15-49 years who live in households at AM-HDSS and who are:
- One or both of their parents signed an informed consent form and the girl's agreed if the participant is a teenage. A signed consent from women >19 years of age.
- Commonly participating in the food preparation
- With general good health
- Literate (able to read and write)
Exclusion Criteria2
- WRAG who are pregnant and/or are lactating
- WRAG with diagnosed/reported food allergies and food intolerances toward the prepared food
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Interventions
Standard meals will be prepared including the commonly consumed porridge and/or bread using flour fortified with folic acid and vitamin B12. The meals will be prepared in the same way, by a local person who is familiar with the selected food.
Standard meals will be prepared including the commonly consumed porridge and/or bread using unfortified flour and fortified-flour with folic acid and vitamin B12. The meals will be prepared in the same way, by a local person who is familiar with the selected food and who will be blinded to the flour type.
Locations(2)
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NCT06094049