1. Worldwide prevalence of anemia in preschool aged children, pregnant women and non-pregnant women of reproductive age2. The case for urgent action to address nutritional anemia3. The economics of addressing nutritional anemia4. Diagnosis of nutritional anemia – laboratory assessment of iron status5. An overview of the functional significance of iron deficiency6. Iron metabolism7. Optimizing the bioavailability of iron compounds for food fortification8. Copper and zinc interactions in anemia: a public health perspective9. Nutritional anemia: B-vitamins10. Vitamin A in nutritional anemia11. Oxidative stress and vitamin E in anemia12. Selenium13. Interactions between iron and vitamin A, riboflavin, copper, and zinc in the etiology of anemia14. Anemia in severe undernutrition (malnutrition)15. Infection and the etiology of anemia16. Making programs for controlling anemia more successful17. Successful approaches: Sprinkles18. Safety of interventions to reduce nutritional anemias19. The importance and limitations of food fortification for the management of nutritional anemias20. Food-based approaches for combating iron deficiency21. Global perspectives: accelerating progress on preventing and controlling nutritional anemia22. Conclusions and research agenda
