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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 ]
Fortification of staple foods may improve serum zinc levels in the population. Other effects such as improving zinc deficiency, children's growth, cognition, work capacity of adults, or blood indicators are unknown. [16] Experiments show that soil and foliar application of zinc fertilizer can effectively reduce the phytate zinc ratio in grain.
Bribing or pressuring children to eat, along with a permissive feeding style that caters to the child's preferences, can lead to food rejection. It's common for young children to experience "food jags" (repeatedly wanting the same food) and to have shifting food preferences.
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The Food Fortification Initiative lists all countries in the world that conduct fortification programs, [9] and within each country, what nutrients are added to which foods. Vitamin fortification programs exist in one or more countries for folate, niacin, riboflavin, thiamin, vitamin A, vitamin B 6, vitamin B 12, vitamin D and vitamin E. As of ...
Vitamin A in food exists either as preformed retinol – an active form of vitamin A – found in animal liver, dairy and egg products, and some fortified foods, or as provitamin A carotenoids, which are plant pigments digested into vitamin A after consuming carotenoid-rich plant foods, typically in red, orange, or yellow colors. [28]
For children ages 1–13 years, the RDA increases with age from 0.9 to 1.8 μg/day. Because 10 to 30 percent of older people may be unable to effectively absorb vitamin B 12 naturally occurring in foods, those older than 50 years should meet their RDA mainly by consuming foods fortified with vitamin B 12 or a supplement containing vitamin B 12.
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