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. |