Marilyn S Townsend, Chutima Ganthavorn, Marisa Neelon, Susan Donohue, Margaret C Johns
Improving the quality of data from EFNEP participants with low literacy skills: a participant-driven model
Journal of nutrition education and behavior
ltbgtbackground objectiveltbgt vitamin deficiency vad critical public health problem affects health kids worldwide may induce anemia oxidative stress current study aimed preclinically assess effect cupcake prepared served primary school children vitamin deficiency related anemia oxidative stress rats ltbgtmaterials methodsltbgt flour flash orange sweet potatoes rich source provitamin used prepare cupcake chemical composition amino acids sensory evaluation cupcake done biological evaluation carried using 18 weaning rats three groups control group vitamin adeficient group vitamin adeficient group fed diet fortified 20 prepared cupcake two months ltbgtresultsltbgt results indicated high value vitamin prepared cupcake excellent sensory characteristics noticed feeding vda diet fortified prepared cupcake suppressed reduction retinolbinding protein rbp hemoglobin iron total iron binding capacity tibc increased vad group also feeding prepared cupcake suppressed reduction superoxide dismutase sod glutathione peroxidase gpx elevation malondialdehyde mda ltbgtconclusionltbgt suggested prepared cupcake promising preventing vitamin deficiency related anemia oxidative stress thus prepared cupcake may efficient children prevent vitamin deficiency