Iron is an important micronutrient that can be found in different food sources in varying quantities. Iron deficiency is common in populations consuming cereal-based diets with little or no animal-derived food products. Rice is the staple for Sri Lankans, which may not provide sufficient bioavailable iron. Sri Lankan food composition table does not contain data on iron in home-cooked foods. Aim of the present study was to determine the iron content in commonly consumed home-cooked foods (rice, vegetables, green leaves, pulses, fish, etc.) by children aged 15-16 years. The study was carried out in eight schools at the Divisional Secretariat, Horana. The average iron values of cooked rice, vegetables, green leaves, pulses, and fish were 23.29 ± 14.46, 19.34 ± 9.90, 29.56 ± 13.64, 45.16 ± 22.28, and 46.72 ± 14.53 mg/kg, respectively. A serving of cooked red raw rice (rathu kekulu) provided the highest Estimated Daily Intake (EDI) of iron. The total EDI per serving for all categories was 6.39 ± 1.06 mg, contributing to the recommended daily allowance (RDA) of 42.62% of girls and 58.12% of boys as defined by the United States Department of Agriculture. Meanwhile, based on the Sri Lankan RDA, dietary iron contribution per serving ranges from 16.39% to 17.76% in girls and 16.39% to 21.31% in boys in the 15-16 years age category. Therefore, these home-cooked foods which were prepared using local recipes have high iron content and can replenish a major proportion of recommended quotidian values for iron intake.

In today's economic climate, businesses need to efficiently manage their finite resources to maintain long-term sustainable growth, productivity, and profits. However, food loss produces large unacceptable economic losses, environmental degradation, and impacts on humanity globally. Its cost in Australia is estimated to be around AUS$8 billion each year, but knowledge of its extent within the food value chain from farm to fork is very limited. The present study examines food loss by wholesalers. A survey questionnaire was prepared and distributed; 35 wholesalers and processors replied and their responses to 10 targeted questions on produce volumes, amounts handled, reasons for food loss, and innovations applied or being considered to reduce and utilize food loss were analyzed. Reported food loss was estimated to be 180 kg per week per primary wholesaler and 30 kg per secondary wholesaler, or around 286 tonnes per year. Participants ranked "over supply" and "no market demand" as the main causes for food loss. The study found that improving grading guidelines has the potential to significantly reduce food loss levels and improve profit margins.

Iron fortification is an effective strategy that can be implemented to ensure supply and intake of iron for the public at large. Even though iron-fortified foods are widely available in the Sri Lankan market, the quantification of iron in those foods is not under the regulations of the food authorities in Sri Lanka. Therefore, this study aims to quantify the concentration of iron in selected iron-fortified foods available in the local market and determine their contribution to the recommended daily allowances (RDA) per serving. The iron content in most popular powdered milk, biscuits, and breakfast cereals among the children of 15-16 years in Horana Divisional Secretariat was analyzed using atomic absorption spectroscopy, and its contribution to RDA was calculated. The average iron values of iron-fortified milk powder (IFMP), iron-fortified biscuit (IFB), and iron-fortified breakfast cereals (IFBC) were found to be 18.08 ± 9.53, 7.88 ± 0.07, and 17.78 ± 7.47 mg/100 g, respectively. The average estimated daily intake (EDI) per serving of IFMP, IFB, and IFBC was 3.61 ± 1.75, 2.13 ± 0.06, and 5.60 ± 1.45 mg, respectively. The highest contribution to the RDA can be obtained by a single serving of IFBC. Only less than half of the tested products have compatible iron levels with their labeled information. Iron-fortified foods which were studied have a high amount of iron, and they can make from 5% to 35% contribution to RDAs in young children, adolescents, and adults even by a single serving.