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

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.

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.

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

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.

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.

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: 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.

Enriching Lives

Enriching Lives
Author: Anonim
Publsiher: World Bank Publications
Total Pages: 73
Release: 1994-01-01
ISBN 10: 9780821329870
ISBN 13: 0821329871
Language: EN, FR, DE, ES & NL

Enriching Lives Book Review:

Vitamin and mineral (micronutrient) deficiencies impose high economic costs on virtually every developing country. But programs for alleviating these deficiencies are among the most cost-effective of all health programs—with high rates of return in terms of human resources. 'World Development Report 1993: Investing in Health' highlighted both needs and opportunities in this area.This report provides detailed arguments for addressing micronutrient malnutrition and practical advice drawn from program experience. The book suggests three main strategies: • Educate consumers so that they fully appreciate and understand the importance of micronutrients in their diet • Encourage the fortification of foodstuffs by combining market incentives and regulatory enforcement • Distribute, as a last resort, micronutrient capsules and other supplements, using all public and private channels available. World Bank-assisted projects in 30 countries now have micronutrient components. This number could grow, but the effort will require stronger partnerships with nongovernmental organizations, private industry, and international organizations.

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.

Food Fortification and Supplementation Technological Safety and Regulatory Aspects 9781420072013 KE QTN 0016 09

Food Fortification and Supplementation  Technological  Safety and Regulatory Aspects   9781420072013  KE QTN 0016 09
Author: P. Berry Ottaway
Publsiher: Unknown
Total Pages: 329
Release: 2008
ISBN 10:
ISBN 13: OCLC:1027876025
Language: EN, FR, DE, ES & NL

Food Fortification and Supplementation Technological Safety and Regulatory Aspects 9781420072013 KE QTN 0016 09 Book Review:

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 Biofortification Technologies

Food Biofortification Technologies
Author: Agnieszka Saeid
Publsiher: CRC Press
Total Pages: 336
Release: 2017-11-22
ISBN 10: 1351230832
ISBN 13: 9781351230834
Language: EN, FR, DE, ES & NL

Food Biofortification Technologies Book Review:

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added to food can increase the content of nutrients but the use of biofortified foods with nutrients also may deliver the compounds in a more available form, as well as boost the overall relative effectiveness of these foods in raising nutrients status. Food Biofortification Technologies presents the state of the art in the field of novel methods of fortification and agricultural treatments as a way to improve the quality of obtained food products or compounds enriched with valuable nutrients. The book deals with fortification methods and agricultural treatments, which can improve the quality of food products or other agricultural compounds, providing them with a higher density of valuable nutrients. The utilization of novel products, such as feed additives and fertilizers, can avert nutrients depletion in food products. The book describes new and conventional methods of introducing valuable compounds into food components and presents the application of biosorption, bioaccumulation, and utilization of fertilizers in obtaining designer food. Attention is paid to the use of biomass as the carrier of nutrients such as microelements into the food components. The chapters are dedicated to specific food products and their nutrient components. The first chapter discusses the agronomic biofortification with micronutrients where the fertilization strategies are pointed out as a key to plant/cereals fortification. Other chapters present the fortification of animal foodstuffs such as meat, fish, milk, and eggs as well as the fortification of plant foodstuffs such as vegetables, fruits, and cereals. The book also explores advances in food fortification with vitamins and co-vitamins, essential minerals, essential fatty and amino acids, phytonutrients, and enzymes.

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.

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.

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.

Food Fortification and Supplementation 9781845691448 KE QTN 0016 09

Food Fortification and Supplementation  9781845691448  KE QTN 0016 09
Author: Peter Berry Ottaway
Publsiher: Unknown
Total Pages: 329
Release: 2008
ISBN 10:
ISBN 13: OCLC:1027925035
Language: EN, FR, DE, ES & NL

Food Fortification and Supplementation 9781845691448 KE QTN 0016 09 Book Review:

Sustainable Nutrition in a Changing World

Sustainable Nutrition in a Changing World
Author: Hans Konrad Biesalski,Adam Drewnowski,Johanna T. Dwyer,JJ Strain,Peter Weber,Manfred Eggersdorfer
Publsiher: Springer
Total Pages: 406
Release: 2017-07-19
ISBN 10: 3319559427
ISBN 13: 9783319559421
Language: EN, FR, DE, ES & NL

Sustainable Nutrition in a Changing World Book Review:

This book is the first of its kind to tackle in detail the nutritional requirements of the industrialized, so-called developed world. It discusses the link between socio-economic status and food security, focusing especially on the relationship between income and food security in different age groups. The authors calculate the actual levels of essential micronutrients delivered by current dietary patterns, identifying important shortfalls in the provision of key micronutrients, and elucidate the public health consequences of nutrition insecurity. Finally, the authors discuss future approaches for ensuring nutrition security on the basis of three pillars: access, availability and nutritional value. The approaches advocated in this ground-breaking publication will allow all people, irrespective of age and social status, to have access to a safe and nutritious diet. Key stakeholders such as legislators, government, academia and industry, as well as consumers themselves, all have important roles to play in making this a reality.