Loading....
Coupon Accepted Successfully!

PSM

Open Flashcards

Nutrition

Question
59 out of 74
 

Iodized salt at production level and at consumer level should be: (AIIMS May 10)



A 35 ppm and 15 ppm

B 30 ppm and 15 ppm

C 40 ppm and 20 ppm

D 20 ppm and 10 ppm

Ans. B 30 ppm and 15 ppm Ref: Park, 22nd Edi, Pg :563

a. Salt iodization has been monitored either by assessing the portion of salt iodized at factory level (production level data) or by testing salt used for cooking at the house level using population-based surveys (consumption level data). Household consumption of iodized salt is preferable over production level data since it provides a more accurate level of the iodine status of the population.

b. Iodine concentration cut-off points - The salt testing kits used to determine whether salt in the household is adequately iodized have used different cut-off points. UNICEF recommends 15 ppm as the cut-off point and has made standardized testing kits available free of charge to be used in household surveys for the end decade assessment of progress toward the goal of IDD elimination.

c. Iodized Salt: Refined salt is also iodized. Minimum requirement of iodine is 15 ppm (parts per million) at trade level with 30 ppm of factory level. Salt is one of the best carrier of iodine. Iodine is one of the key micro-nutrients identified by the World Health Organization (WHO), deficiency of which in developing countries is of major concern. Iodine deficiency causes diseases like goiter.

Nutrition Flashcard List

74 flashcards
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
11)
12)
13)
14)
15)
16)
17)
18)
19)
20)
21)
22)
23)
24)
25)
26)
27)
28)
29)
30)
31)
32)
33)
34)
35)
36)
37)
38)
39)
40)
41)
42)
43)
44)
45)
46)
47)
48)
49)
50)
51)
52)
53)
54)
55)
56)
57)
58)
59)
60)
61)
62)
63)
64)
65)
66)
67)
68)
69)
70)
71)
72)
73)
74)