Introduction to the programme guidance for the use of iodised salt in processed foods and its pilot implementation, strengthening strategies to improve iodine status. by Jacky Knowles, Karen Codling, Robin Houston, Jonathan Gorstein

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Estimated contribution of most commonly consumed industrialized processed foods to salt intake and iodine intakes in Sri Lanka. by Renuka Jayatissa, Chandima Haturusinghe, Jacky Knowles, Karen Codling, Jonathan Gorstein

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Iodine status of children and knowledge, attitude, practice of iodised salt use in a remote community in Kerema district, Gulf province, Papua New Guinea. by Janny M Goris, Victor J Temple, Nienke Zomerdijk, Karen Codling

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Iodine status of non-pregnant women and availability of food vehicles for fortification with iodine in a remote community in Gulf province, Papua New Guinea. by Janny M Goris, Victor J Temple, Joan Sumbis, Nienke Zomerdijk, Karen Codling

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Modelling the contribution of iodised salt in industrially processed foods to iodine intake in Macedonia. by Neda Milevska-Kostova, Borislav Karanfilski, Jacky Knowles, Karen Codling, John H Lazarus

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