I

To define the nutritional status and fortification need of the population or group.

II

Selection of adequate micronutrient mix.

III

Selection of food vehicle.

IV

Acceptability in appearance, taste and shelf life of the fortified food and meals containing it.

V

Micronutrients bioavailability from fortified food and meals.

VI

Field studies.

VII

Implementation of the program.

VIII

Impact on health.

IX

Monitoring and evaluation of the program.