Handbook of food fortification and health : from concepts to public health applications. Volume 2 / Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel, editors.

Format:

Book

Contributor:

Preedy, Victor R.

Srirajaskanthan, Rajaventhan.

Patel, Vinood B.

Series:

Nutrition and health (Totowa, N.J.)

Nutrition and health

Language:

English

Subjects (All):

Food, Fortified.

Nutritional Status.

Enriched foods--Handbooks, manuals, etc.

Enriched foods.

Nutrition--Handbooks, manuals, etc.

Nutrition.

Medical Subjects:

Food, Fortified.

Nutritional Status.

Genre:

Handbooks and manuals.

Electronic books.

Physical Description:

1 online resource (xxxi, 461 pages).

Place of Publication:

New York, NY : Humana Press, [2013]

System Details:

Mode of access: World Wide Web.

text file

Summary:

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.

Contents:

Part I. Novel food vehicles and agents for fortificants

Multiple fortified egg for comprehensive nutritional and health support

Apple pomace: source of dietary fibre and antioxidant for food fortification

Fortified food made from animal products: from product design to nutritional intervention

Dietary lipid sources as a means of changing fatty acid composition in fish: implications for food fortification

Meat and meat products enriched with n-3 fatty acids

Cheese fortication

Yogurt fortified with date fiber

Convenience drinks fortified with n-3 fatty acids: a systematic review

Evaporated sugarcane juice as a food fortificant

Fortification of fish suace and soy sauce

Part II. Impact on individuals

Targeting pregnant and lactating women and young children with fortified foods

Fortification of human milk for preterm infants

Fortification of school meals

Food fortification and frail elderly nursing home residents

Bread as a vehicle vitamin D fortification: application to nursing home residents

Learnings from the posmenopausal health study for the effect of dairy products fortified wiht calcium and vitamin D on bone metabolism

Cognition and multiple-micronutrient fortification of salt

Part III. Public health, concepts and issues

Food fortification as global public health intervention: strategies to deal with barriers to adoption, application and impact assessment

Why food fortification with vitam B12 is needed?

Folic acid to prevent neural tube defects: success and controversies

Vitamin D fortification in North America: current status and future considerations

In-home fortification of complementary feedings: Chinese perspectives

Food fortification: a regulator's perspective

Part IV. International perspectives

Fortification of flour and outcomes: Oman's perspective-contextual considerations and outcome

Strategies to improve micronutrient status of infants and young children with special attention to complementary foods fortified with micronutrients: perspectives from Vietnam

Food fortification programmes in Pakistan

Neural tube defects in Australia and food fortification with folic acid

Vitamin D supplementation in children: Indian perspectives

Use of fortified foods for Indonesian infants

Micronutrient fortification of school lunch meals in Himalayan villages

Iron fortification strategies in Brazil

Iron-fortified and unfortified Nigerian foods

Food fortification: what more is there to know?

Notes:

Includes index.

Description based on online resource; title from PDF title page (SpringerLink, viewed July 17, 2013).

ISBN:

9781461471103

1461471109

OCLC:

852941315

Access Restriction:

Restricted for use by site license.