Food Fortification and Supplementation

Food Fortification and Supplementation
Author: Peter Berry Ottaway
Publsiher: Elsevier
Total Pages: 296
Release: 2008-03-31
ISBN 10: 1845694260
ISBN 13: 9781845694265
Language: EN, FR, DE, ES & NL

Food Fortification and Supplementation Book Review:

Fortified foods and food supplements remain popular with today’s health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects. The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. It concludes with a discussion of regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods. Food fortification and supplementation presents current research from leading innovators from around the world. It is an important reference for those working in the food industry. Provides a comprehensive summary of the technology of food fortification Examines associated safety and regulatory aspects Covers methods for fortifying foods with vitamins and minerals and other nutraceuticals

Food Fortification in a Globalized World

Food Fortification in a Globalized World
Author: M.G.Venkatesh Mannar,Richard F. Hurrell
Publsiher: Academic Press
Total Pages: 414
Release: 2018-06-29
ISBN 10: 0128028971
ISBN 13: 9780128028971
Language: EN, FR, DE, ES & NL

Food Fortification in a Globalized World Book Review:

Food Fortification in a Globalized World outlines experiences over the past 50 years—and future potential—for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. Presents the latest science on fortification for the prevention of micronutrient deficiencies Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world Summarizes evidence of application of food fortification and measured impact on public health Discusses how public policy impacts fortification of foods and nutritional deficiencies Considers the complex economics of and market for fortified foods

Guidelines on Food Fortification with Micronutrients

Guidelines on Food Fortification with Micronutrients
Author: Richard Hurrell,World Health Organization
Publsiher: WHO
Total Pages: 370
Release: 2006
ISBN 10:
ISBN 13: UCSD:31822034614107
Language: EN, FR, DE, ES & NL

Guidelines on Food Fortification with Micronutrients Book Review:

This publication contains practical guidance on the design, implementation and evaluation of appropriate food fortification programmes. They are designed primarily for use by nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.The guidelines are written from a nutrition and public health perspective, and topics discussed include: the concept of food fortification as a potential strategy for the control of micronutrient malnutrition; the prevalence, causes, and consequences of micronutrient deficiencies, and the public health benefits of micronutrient malnutrition control; technical information on the various chemical forms of micronutrients that can be used to fortify foods; regulation and international harmonisation, communication, advocacy, consumer marketing and public education.

Topics in Public Health

Topics in Public Health
Author: David Claborn
Publsiher: BoD – Books on Demand
Total Pages: 308
Release: 2015-06-17
ISBN 10: 9535121324
ISBN 13: 9789535121329
Language: EN, FR, DE, ES & NL

Topics in Public Health Book Review:

Public health has been defined as the efforts of a community that allow a population to remain healthy. This definition is very inclusive, so elements of clinical care, health promotion and many other fields contribute to the larger discipline of public health. The profession has evolved in recent years, with the emphasis in the developed world changing from the hygiene method for control of infectious diseases to a more complex approach to address chronic disease. However, the focus in public health continues to be the population. This book provides a sample of fields that contribute to the public health profession. Its broad approach provides examples of the core fields of public health, including environmental health, epidemiology, biostatistics, health administration, and health behavior.

Food Fortification

Food Fortification
Author: Mark Lawrence
Publsiher: Oxford University Press
Total Pages: 257
Release: 2013-01-03
ISBN 10: 0199691975
ISBN 13: 9780199691975
Language: EN, FR, DE, ES & NL

Food Fortification Book Review:

Food Fortification critically analyses mandatory food fortification as a technology for protecting and promoting public health through presenting the findings from research investigation into three topical case studies.

The Technology of Vitamins in Food

The Technology of Vitamins in Food
Author: P. Berry Ottaway
Publsiher: Springer Science & Business Media
Total Pages: 270
Release: 2012-12-06
ISBN 10: 1461521319
ISBN 13: 9781461521310
Language: EN, FR, DE, ES & NL

The Technology of Vitamins in Food Book Review:

The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life. Vitamins are relatively unstable, being affected by factors such as heat, light and other food components, but also by the processes needed to preserve the goods or to convert them into consumer products (such as pasteurization, sterilization, extrusion and irradiation). The result of these interactions may be a partial or total degradation of the vitamins. Food technology is concerned with both the maintenance of vitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes, such as infant food and slimming goods, need to be enriched or fortified with vitamins and other micronutrients. This book reviews vitamins as ingredients of industrially manufactured food products. The technology of their production and use is covered from the food technologist's and engineer's points of view. Detailed coverage is also provided of other technical aspects such as analysis, stability and the use of vitamins as food technological aids.

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health
Author: Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
Publsiher: Springer Science & Business Media
Total Pages: 400
Release: 2013-07-04
ISBN 10: 1461470765
ISBN 13: 9781461470762
Language: EN, FR, DE, ES & NL

Handbook of Food Fortification and Health Book Review:

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Iron Fortification of Foods

Iron Fortification of Foods
Author: Fergus Clydesdale
Publsiher: Elsevier
Total Pages: 194
Release: 2012-12-02
ISBN 10: 0323160395
ISBN 13: 9780323160391
Language: EN, FR, DE, ES & NL

Iron Fortification of Foods Book Review:

Iron Fortification of Foods discusses in detail the problems encountered with different iron sources in staple foods, beverages, condiments, and salt, as well as provides a “how to approach toward solving these problems in both developed and developing countries. Organized into three parts, the book begins with the discussion on the prevalence, causes, and treatment of anemia, as well as the effect of food on the availability of iron fortificants. It then describes the different iron sources, their interaction with food, and their bioavailability. Lastly, it explores the critical area of product application. The book significantly provides needed information for almost anyone, in any country, interested in fortifying food with iron and in treating iron deficiency anemia.

Prevention of Micronutrient Deficiencies

Prevention of Micronutrient Deficiencies
Author: Institute of Medicine,Committee on Micronutrient Deficiencies
Publsiher: National Academies Press
Total Pages: 224
Release: 1998-03-24
ISBN 10: 030906029X
ISBN 13: 9780309060295
Language: EN, FR, DE, ES & NL

Prevention of Micronutrient Deficiencies Book Review:

Micronutrient malnutrition affects approximately 2 billion people worldwide. The adverse effects of micronutrient deficiencies are profound and include premature death, poor health, blindness, growth stunting, mental retardation, learning disabilities, and low work capacity. Preventing Micronutrient Deficiencies provides a conceptual framework based on past experience that will allow funders to tailor programs to existing regional/country capabilities and to incorporate within these programs the capacity to address multiple strategies (i.e., supplementation/fortification/food-based approaches/public health measures) and multiple micronutrient deficiencies. The book does not offer recommendations on how to alleviate specific micronutrient deficiencies--such recommendations are already available through the publications of diverse organizations, including the U.S. Agency for International Development, the Micronutrient Initiative, World Bank, United Nations Childrens' Fund, and the World Health Organization. Instead, this volume examines key elements in the design and implementation of micronutrient interventions, including such issues as: The importance of iron, vitamin A, and iodine to health. Populations at risk for micronutrient deficiency. Options for successful interventions and their cost. The feasibility of involving societal sectors in the planning and implementation of interventions. Characteristics of successful interventions. The book also contains three in-depth background papers that address the prevention of deficiencies of iron, vitamin A, and iodine.

Handbook of Food Fortification and Health

Handbook of Food Fortification and Health
Author: Victor R. Preedy,Rajaventhan Srirajaskanthan,Vinood B. Patel
Publsiher: Springer Science & Business Media
Total Pages: 461
Release: 2013-07-04
ISBN 10: 1461471109
ISBN 13: 9781461471103
Language: EN, FR, DE, ES & NL

Handbook of Food Fortification and Health Book Review:

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Vitamin C Fortification of Food Aid Commodities

Vitamin C Fortification of Food Aid Commodities
Author: Institute of Medicine,Committee on International Nutrition--Vitamin C in Food Aid Commodities
Publsiher: National Academies Press
Total Pages: 100
Release: 1998-02-02
ISBN 10: 0309059992
ISBN 13: 9780309059992
Language: EN, FR, DE, ES & NL

Vitamin C Fortification of Food Aid Commodities Book Review:

Combating Micronutrient Deficiencies

Combating Micronutrient Deficiencies
Author: Brian Thompson,Leslie Amoroso
Publsiher: CABI
Total Pages: 397
Release: 2011
ISBN 10: 1845937147
ISBN 13: 9781845937140
Language: EN, FR, DE, ES & NL

Combating Micronutrient Deficiencies Book Review:

This book, inclusive of 19 chapters, provides discussions on the benefits and limitations of food-based approaches for the prevention and control of micronutrient malnutrition. Different chapters focus on specific relevant topics, including current developments in food-based approaches and their program applications, relevance of agricultural interventions to nutrition, impact of multi-sectoral programmes with food-based approaches components in alleviating undernutrition and micronutrient malnutrition, animal-source foods as a food-based approach to address nutrient deficiencies, aquaculture's role in improving food and nutrition security, benefits of vegetables and fruits in preventing and combating micronutrient malnutrition, benefits of food-based approaches for overcoming single specific micronutrient deficiencies, and food fortification. This book will be of great use to professionals interested in public health, human nutrition, micronutrient deficiency interventions, food and nutrition security policy interventions, and agricultural research.

Hidden Hunger

Hidden Hunger
Author: Aya Hirata Kimura
Publsiher: Cornell University Press
Total Pages: 240
Release: 2013-02-15
ISBN 10: 0801467683
ISBN 13: 9780801467684
Language: EN, FR, DE, ES & NL

Hidden Hunger Book Review:

For decades, NGOs targeting world hunger focused on ensuring that adequate quantities of food were being sent to those in need. In the 1990s, the international food policy community turned its focus to the "hidden hunger" of micronutrient deficiencies, a problem that resulted in two scientific solutions: fortification, the addition of nutrients to processed foods, and biofortification, the modification of crops to produce more nutritious yields. This hidden hunger was presented as a scientific problem to be solved by "experts" and scientifically engineered smart foods rather than through local knowledge, which was deemed unscientific and, hence, irrelevant. In Hidden Hunger, Aya Hirata Kimura explores this recent emphasis on micronutrients and smart foods within the international development community and, in particular, how the voices of women were silenced despite their expertise in food purchasing and preparation. Kimura grounds her analysis in case studies of attempts to enrich and market three basic foods—rice, wheat flour, and baby food—in Indonesia. She shows the power of nutritionism and how its technical focus enhanced the power of corporations as a government partner while restricting public participation in the making of policy for public health and food. She also analyzes the role of advertising to promote fortified foodstuffs and traces the history of Golden Rice, a crop genetically engineered to alleviate vitamin A deficiencies. Situating the recent turn to smart food in Indonesia and elsewhere as part of a long history of technical attempts to solve the Third World food problem, Kimura deftly analyzes the intersection of scientific expertise, market forces, and gendered knowledge to illuminate how hidden hunger ultimately defined women as victims rather than as active agents.

Hidden Hunger

Hidden Hunger
Author: H.K. Biesalski,R.E. Black,B. Koletzko
Publsiher: Karger Medical and Scientific Publishers
Total Pages: 244
Release: 2016-05-24
ISBN 10: 3318056855
ISBN 13: 9783318056853
Language: EN, FR, DE, ES & NL

Hidden Hunger Book Review:

Malnutrition caused by deficiencies of vitamins and minerals - also called hidden hunger - impairs both the intellectual and physical development of a child. Due to the absence of clinical symptoms and assessments, no intervention can be staged. The tragedy is that this, in turn, decreases the child’s chance to escape from poverty. This book looks at malnutrition in high-income countries, the nutrition transition and nutritional deficiencies in low-income countries, consequences of hidden hunger, and interventions to improve nutrition security. Written by leading experts in the field, it clearly stresses that national governments and international organizations must make malnutrition one of their top priorities in order to provide children with optimal conditions for a healthy future.

Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention
Author: Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publsiher: Academic Press
Total Pages: 542
Release: 2011-02-17
ISBN 10: 9780123808875
ISBN 13: 0123808871
Language: EN, FR, DE, ES & NL

Flour and Breads and their Fortification in Health and Disease Prevention Book Review:

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

Nanomaterials for Food Applications

Nanomaterials for Food Applications
Author: Anonim
Publsiher: Elsevier
Total Pages: 444
Release: 2018-11-16
ISBN 10: 012814131X
ISBN 13: 9780128141311
Language: EN, FR, DE, ES & NL

Nanomaterials for Food Applications Book Review:

Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered. Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations. Demonstrates how nanotechnology can improve food quality and safety Shows how nanotechnology is used to create more effective food processing techniques Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly

Food Fortification in a Globalized World

Food Fortification in a Globalized World
Author: M.G.Venkatesh Mannar,Richard F. Hurrell
Publsiher: Academic Press
Total Pages: 414
Release: 2018-06-29
ISBN 10: 0128028971
ISBN 13: 9780128028971
Language: EN, FR, DE, ES & NL

Food Fortification in a Globalized World Book Review:

Food Fortification in a Globalized World outlines experiences over the past 50 years—and future potential—for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. Presents the latest science on fortification for the prevention of micronutrient deficiencies Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world Summarizes evidence of application of food fortification and measured impact on public health Discusses how public policy impacts fortification of foods and nutritional deficiencies Considers the complex economics of and market for fortified foods

Nutraceuticals and Human Health

Nutraceuticals and Human Health
Author: Paul A Spagnuolo
Publsiher: Royal Society of Chemistry
Total Pages: 238
Release: 2020-03-25
ISBN 10: 1788014162
ISBN 13: 9781788014168
Language: EN, FR, DE, ES & NL

Nutraceuticals and Human Health Book Review:

Nutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. This book is a comprehensive look at two themes in the area: technical and biological considerations. Technical considerations include an in-depth look at the process of bioactive identification and extraction and factors controlling bioactive concentrations in food. It also includes details of how these products are regulated and the steps necessary to utilize these products in human populations. Biological considerations include looking at how these products can be used in the prevention and treatment of chronic diseases, and a discussion on the process of formulations and how these influence bioavailability. This will be the first book to comprehensively examine the entire process of nutraceutical development from food to supplement creation and all the important considerations in between. This serves as an excellent and up-to-date reference for food scientists, food chemists, researchers in nutraceuticals and human nutrition.

Dietary Reference Intakes

Dietary Reference Intakes
Author: Institute of Medicine,Food and Nutrition Board,Committee on Use of Dietary Reference Intakes in Nutrition Labeling
Publsiher: National Academies Press
Total Pages: 224
Release: 2004-05-12
ISBN 10: 9780309091435
ISBN 13: 0309091438
Language: EN, FR, DE, ES & NL

Dietary Reference Intakes Book Review:

Since 1997, the Institute of Medicine has issued a series of nutrient reference values that are collectively termed Dietary Reference Intakes (DRIs). The DRIs offer quantitative estimates of nutrient intakes to be used for planning and assessing diets. Using the information from these reports, this newest volume in the DRI series focuses on how the DRIs, and the science for each nutrient in the DRI reports, can be used to develop current and appropriate reference values for nutrition labeling and food fortification. Focusing its analysis on the existing DRIs, the book examines the purpose of nutrition labeling, current labeling practices in the United States and Canada, food fortification practices and policies, and offers recommendations as a series of guiding principles to assist the regulatory agencies that oversee food labeling and fortification in the United States and Canada. The overarching goal of the information in this book is to provide updated nutrition labeling that consumers can use to compare products and make informed food choices. Diet-related chronic diseases are a leading cause of preventable deaths in the United States and Canada and helping customers make healthy food choices has never been more important.

Functional Food

Functional Food
Author: María Chávarri Hueda
Publsiher: BoD – Books on Demand
Total Pages: 318
Release: 2017-08-02
ISBN 10: 9535134396
ISBN 13: 9789535134398
Language: EN, FR, DE, ES & NL

Functional Food Book Review:

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.