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Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present. [ 1 ]
Project Healthy Children (PHC) is a nonprofit organization based in Westborough that works closely with governments in developing countries to provide technical assistance for supporting the design and implementation of food fortification programs in developing countries.
Biofortification differs from ordinary fortification because it focuses on making plant foods more nutritious as the plants are growing, rather than having nutrients added to the foods when they are being processed. This is an important improvement on ordinary fortification when it comes to providing nutrients for the rural poor, who rarely ...
The nutritional status of children is further indicated by its high (10%) rate of child wasting. [2] Wasting is a significant problem in Sahelian countries – Burkina Faso, Chad, Mali, Mauritania and Niger – where rates fall between 11% and 19% of under fives, affecting more than 1 million children. [2]
Examples like designer egg, designer milk, designer grains, probiotics, and enrichment with micro- and macronutrients and designer proteins have been cited. The enhancement process is called food fortification or nutrification. [1] [2] Designer novel food often comes with sometimes unproven health claims ("superfoods").
The Food Fortification Initiative (FFI) is an organization that promotes the fortification of industrially milled flours and cereals. [ 1 ] [ 2 ] FFI assists country leaders in promoting, planning, implementing, and monitoring the fortification of industrially milled wheat flour , maize flour , and rice . [ 3 ]
The Food Fortification Initiative lists all countries in the world that conduct fortification programs, [121] and within each country, what nutrients are added to which foods. The most commonly mandatory fortified vitamin – in 62 countries – is folate; the most commonly fortified food is wheat flour.
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.