Ebook: Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2
- Tags: Clinical Nutrition, Nutrition, Food Science, Internal Medicine, Public Health, Health Promotion and Disease Prevention
- Series: Nutrition and Health
- Year: 2013
- Publisher: Humana Press
- Edition: 1
- Language: English
- pdf
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.
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.
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.
Content:
Front Matter....Pages i-xxxi
Front Matter....Pages 1-1
Multiple Fortified Egg for Comprehensive Nutritional and Health Support....Pages 3-20
Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification....Pages 21-27
Fortified Food Made from Animal Products: From Product Design to Nutritional Intervention....Pages 29-40
Dietary Lipid Sources as a Means of Changing Fatty Acid Composition in Fish: Implications for Food Fortification....Pages 41-54
Meat and Meat Products Enriched with n-3 Fatty Acids....Pages 55-69
Cheese Fortification....Pages 71-86
Yogurt Fortified with Date Fiber....Pages 87-93
Convenience Drinks Fortified with n-3 Fatty Acids: A Systematic Review....Pages 95-103
Evaporated Sugarcane Juice as a Food Fortificant....Pages 105-111
Fortification of Fish Sauce and Soy Sauce....Pages 113-125
Front Matter....Pages 127-127
Targeting Pregnant and Lactating Women and Young Children with Fortified Foods....Pages 129-145
Fortification of Human Milk for Preterm Infants....Pages 147-158
Fortification of School Meals....Pages 159-170
Food Fortification and Frail Elderly Nursing Home Residents....Pages 171-177
Bread as a Vehicle Vitamin D Fortification: Application to Nursing Home Residents....Pages 179-193
Learnings from the Postmenopausal Health Study for the Effect of Dairy Products Fortified with Calcium and Vitamin D on Bone Metabolism....Pages 195-203
Cognition and Multiple-Micronutrient Fortification of Salt....Pages 205-220
Front Matter....Pages 221-221
Food Fortification as a Global Public Health Intervention: Strategies to Deal with Barriers to Adoption, Application and Impact Assessment....Pages 223-235
Why Food Fortification with Vitamin B12 Is Needed?....Pages 237-245
Folic Acid to Prevent Neural Tube Defects: Success and Controversies....Pages 247-257
Front Matter....Pages 221-221
Vitamin D Fortification in North America: Current Status and Future Considerations....Pages 259-275
Profiling National Mandatory Folic Acid Fortification Policy Around the World....Pages 277-289
In-Home Fortification of Complementary Feedings: Chinese Perspectives....Pages 291-303
Food Fortification: A Regulator’s Perspective....Pages 305-318
Front Matter....Pages 319-319
Fortification of Flour and Outcomes: Oman’s Perspective—Contextual Considerations and Outcome....Pages 321-334
Strategies to Improve Micronutrient Status of Infants and Young Children with Special Attention to Complementary Foods Fortified with Micronutrients: Perspectives from Vietnam....Pages 335-346
Food Fortification Programmes in Pakistan....Pages 347-360
Neural Tube Defects in Australia and Food Fortification with Folic Acid....Pages 361-371
Vitamin D Supplementation in Children: Indian Perspectives....Pages 373-381
Use of Fortified Foods for Indonesian Infants....Pages 383-393
Micronutrient Fortification of School Lunch Meals in Himalayan Villages....Pages 395-410
Iron Fortification Strategies in Brazil....Pages 411-425
Iron-Fortified and Unfortified Nigerian Foods....Pages 427-443
Food Fortification: What More Is There to Know?....Pages 445-451
Back Matter....Pages 453-461
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.
Content:
Front Matter....Pages i-xxxi
Front Matter....Pages 1-1
Multiple Fortified Egg for Comprehensive Nutritional and Health Support....Pages 3-20
Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification....Pages 21-27
Fortified Food Made from Animal Products: From Product Design to Nutritional Intervention....Pages 29-40
Dietary Lipid Sources as a Means of Changing Fatty Acid Composition in Fish: Implications for Food Fortification....Pages 41-54
Meat and Meat Products Enriched with n-3 Fatty Acids....Pages 55-69
Cheese Fortification....Pages 71-86
Yogurt Fortified with Date Fiber....Pages 87-93
Convenience Drinks Fortified with n-3 Fatty Acids: A Systematic Review....Pages 95-103
Evaporated Sugarcane Juice as a Food Fortificant....Pages 105-111
Fortification of Fish Sauce and Soy Sauce....Pages 113-125
Front Matter....Pages 127-127
Targeting Pregnant and Lactating Women and Young Children with Fortified Foods....Pages 129-145
Fortification of Human Milk for Preterm Infants....Pages 147-158
Fortification of School Meals....Pages 159-170
Food Fortification and Frail Elderly Nursing Home Residents....Pages 171-177
Bread as a Vehicle Vitamin D Fortification: Application to Nursing Home Residents....Pages 179-193
Learnings from the Postmenopausal Health Study for the Effect of Dairy Products Fortified with Calcium and Vitamin D on Bone Metabolism....Pages 195-203
Cognition and Multiple-Micronutrient Fortification of Salt....Pages 205-220
Front Matter....Pages 221-221
Food Fortification as a Global Public Health Intervention: Strategies to Deal with Barriers to Adoption, Application and Impact Assessment....Pages 223-235
Why Food Fortification with Vitamin B12 Is Needed?....Pages 237-245
Folic Acid to Prevent Neural Tube Defects: Success and Controversies....Pages 247-257
Front Matter....Pages 221-221
Vitamin D Fortification in North America: Current Status and Future Considerations....Pages 259-275
Profiling National Mandatory Folic Acid Fortification Policy Around the World....Pages 277-289
In-Home Fortification of Complementary Feedings: Chinese Perspectives....Pages 291-303
Food Fortification: A Regulator’s Perspective....Pages 305-318
Front Matter....Pages 319-319
Fortification of Flour and Outcomes: Oman’s Perspective—Contextual Considerations and Outcome....Pages 321-334
Strategies to Improve Micronutrient Status of Infants and Young Children with Special Attention to Complementary Foods Fortified with Micronutrients: Perspectives from Vietnam....Pages 335-346
Food Fortification Programmes in Pakistan....Pages 347-360
Neural Tube Defects in Australia and Food Fortification with Folic Acid....Pages 361-371
Vitamin D Supplementation in Children: Indian Perspectives....Pages 373-381
Use of Fortified Foods for Indonesian Infants....Pages 383-393
Micronutrient Fortification of School Lunch Meals in Himalayan Villages....Pages 395-410
Iron Fortification Strategies in Brazil....Pages 411-425
Iron-Fortified and Unfortified Nigerian Foods....Pages 427-443
Food Fortification: What More Is There to Know?....Pages 445-451
Back Matter....Pages 453-461
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