fortification of commonly consumed foods with micronutrients can improve health

Fortification of commonly consumed foods with

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fortification of commonly consumed foods with micronutrients can improve health outcomes among the populations. According to the authors, fortification of foods can be classified as either peripheral (entails the incorporation of micronutrients to foods at the consumption or household levels) or central (addition of micronutrients during manufacturing processes, prior to marketing or distribution) (120). Central fortification in view of the authors is applicable to foods that are consumed by the population universally. These may include sugar, grain flours, monosodium glutamate, and salt in addition to certain food products meant for consumption by an at-risk target group. An example of peripheral fortification are fortified gruels for infants that have been marketed across the United States, which were fortified versions of the staple and conventional young child/baby food products. An example of central fortification is the large-scale distribution of iron-fortified milk among low-income families to reduce iron-deficiency anemia.
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  • Fall '15
  • Mr. Njoroge
  • Nutrition, Gharibzahedi

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