food Fortification with iron can be an inexpensive, simple and effective strategy for controlling and preventing iron deficiency and anemia in many countries (1). Since iron deficiency was one of the main public health problems in Iran, the Ministry of Health and Medical Education (MOH&ME) started technical and pilot studies on subjects about 16 years ago (in 2001)...

Fortification is adding nutrients to a foodstuff. The nutrient may exist in that foodstuff natural1yor doesn't exist. SO, this process results in improvement of nutritional quality.The basic aim of food Fortification with iron is to prevent iron deficiency in a population at longterm or middleterm .Vehicle and fortificant are two important factors in the Fortification. Selection of suitable vehicle depends on vulnerable groups accessibility.Fortificant must have high bioavailability, cost benefit, and no effect on organoleptic specifications of the vehicle.Fortification is two types; public and target .Some countries have experienced iron Fortification in national level. In Iran wheat is the best vehicle, because it is scanty food of a great number of Iran's people. But use of fortificant which can be suitable, is still debated.

In Great Achaemenian empire different writings and languages have been used in diverse areas of the Achaemenian dominion for doing administrative-economic activities in administrative system. Persepolis Fortification archive in the empire's center, belonging to the 13 to 28 years of Darius the Great' reign, can be distinguished as the greatest and most important Achaemenid multilingual administrative organization. Although the main language of archive tablets is Elamite, there are tablets of the Aramaic language and samples of ancient Persian, Greek, Neo-Babylonian and Frigian writings. Multilingualism is representative of Persepolis and its surrounding regions' social status of diverse nationality. The Fortification multilingual documents are placed in a web of complex evidence. Of course their texts are related to similar administrative activities. In the present article we attempt to investigate the importance of these documents and their represented classification based on their shape, language and texts.

The Fortification process is carried out to improve the micronutrient intake in the target community. The aim of this study was to produce energy food fortified with micronutrients using zedo and watercress seed gums and to investigate the effect of the gums on the stability and recovery of minerals and vitamins. The formulation included meat powder, soy powder, oil, fat-soluble vitamins, minerals (iron and zinc) and sodium chloride. Among the formulations that had the highest amount of energy and viscosity, 5 were selected and the amount of minerals, iron and zinc, vitamins A, D, E and K and the amount of water activity were measured. Formula A had the highest amount of energy and viscosity with 0. 92% of watercress seed gum and 1. 23% of zedo gum. The data showed that the presence of gums preserves the content of fat-soluble vitamins in the samples and there is no significant difference between the amount of vitamins A, D, E and K on days 0 and 14, but in the control the amount of vitamins decreased. The response obtained from the simultaneous presence of zedo gum and watercress in the formulation of energy food showed that the type and concentration of gum had no effect on the preservation of minerals (iron and zinc). The best formulation in this study contained 35. 25% protein and 0. 5% minerals, which provides 277. 03 kcal of energy, the total daily requirement of vitamins A, D and E, 62. 5% of the daily requirement of vitamin K and 100% of the daily requirement of iron and zinc.