Technical Considerations For Rice Fortification In Public Health
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| Author | : Andrade, Juan E. |
| Publisher | : Intl Food Policy Res Inst |
| Total Pages | : 116 |
| Release | : 2021-09-01 |
| Genre | : Political Science |
| ISBN | : |
Micronutrients, often referred to as vitamins and minerals are vital to healthy development, disease prevention, and wellbeing. Although only required in small amounts, micronutrients are not produced in the body and must be derived from the diet. Commonly cited micronutrients include Iron, Vitamins A, B, D, Iodine, and Zinc. Malnutrition in micronutrients tends to trap populations in a vicious cycle of poverty, causing adults to be less productive and preventing children from reaching their full potential, and exacerbating household poverty in general. Addressing the problem of micronutrient malnutrition, therefore, provides substantial benefits to the cause of development (Ara et al. 2019). The fortification of staple food items including rice to deliver vital micronutrients offers a unique opportunity to target the vulnerable populace – mostly women, young children and female adolescents – at a low cost, and importantly, without forcing a change in dietary habits.2 Although considerable investments are currently being made to improve micronutrient nutrition outcomes around the world, such efforts generally take time to provide results.
| Author | : Richard Hurrell |
| Publisher | : WHO |
| Total Pages | : 384 |
| Release | : 2006 |
| Genre | : Business & Economics |
| ISBN | : |
This publication contains practical guidance on the design, implementation and evaluation of appropriate food fortification programmes. They are designed primarily for use by nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.The guidelines are written from a nutrition and public health perspective, and topics discussed include: the concept of food fortification as a potential strategy for the control of micronutrient malnutrition; the prevalence, causes, and consequences of micronutrient deficiencies, and the public health benefits of micronutrient malnutrition control; technical information on the various chemical forms of micronutrients that can be used to fortify foods; regulation and international harmonisation, communication, advocacy, consumer marketing and public education.
| Author | : M.G.Venkatesh Mannar |
| Publisher | : Academic Press |
| Total Pages | : 415 |
| Release | : 2018-06-29 |
| Genre | : Medical |
| ISBN | : 0128028971 |
Food Fortification in a Globalized World outlines experiences over the past 50 years—and future potential—for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. - Presents the latest science on fortification for the prevention of micronutrient deficiencies - Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world - Summarizes evidence of application of food fortification and measured impact on public health - Discusses how public policy impacts fortification of foods and nutritional deficiencies - Considers the complex economics of and market for fortified foods
| Author | : Institute of Medicine |
| Publisher | : National Academies Press |
| Total Pages | : 222 |
| Release | : 1998-03-24 |
| Genre | : Medical |
| ISBN | : 030906029X |
Micronutrient malnutrition affects approximately 2 billion people worldwide. The adverse effects of micronutrient deficiencies are profound and include premature death, poor health, blindness, growth stunting, mental retardation, learning disabilities, and low work capacity. Preventing Micronutrient Deficiencies provides a conceptual framework based on past experience that will allow funders to tailor programs to existing regional/country capabilities and to incorporate within these programs the capacity to address multiple strategies (i.e., supplementation/fortification/food-based approaches/public health measures) and multiple micronutrient deficiencies. The book does not offer recommendations on how to alleviate specific micronutrient deficienciesâ€"such recommendations are already available through the publications of diverse organizations, including the U.S. Agency for International Development, the Micronutrient Initiative, World Bank, United Nations Childrens' Fund, and the World Health Organization. Instead, this volume examines key elements in the design and implementation of micronutrient interventions, including such issues as: The importance of iron, vitamin A, and iodine to health. Populations at risk for micronutrient deficiency. Options for successful interventions and their cost. The feasibility of involving societal sectors in the planning and implementation of interventions. Characteristics of successful interventions. The book also contains three in-depth background papers that address the prevention of deficiencies of iron, vitamin A, and iodine.
| Author | : Mark Lawrence |
| Publisher | : Oxford University Press |
| Total Pages | : 276 |
| Release | : 2013-01-03 |
| Genre | : Medical |
| ISBN | : 0199691975 |
Food Fortification critically analyses mandatory food fortification as a technology for protecting and promoting public health through presenting the findings from research investigation into three topical case studies.
| Author | : Institute of Medicine |
| Publisher | : National Academies Press |
| Total Pages | : 99 |
| Release | : 1998-02-02 |
| Genre | : Medical |
| ISBN | : 0309059992 |
| Author | : Alexandru Mihai Grumezescu |
| Publisher | : Academic Press |
| Total Pages | : 526 |
| Release | : 2018-04-08 |
| Genre | : Technology & Engineering |
| ISBN | : 0128114991 |
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
| Author | : Victor R. Preedy |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 414 |
| Release | : 2013-07-04 |
| Genre | : Medical |
| ISBN | : 1461470765 |
Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 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 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
| Author | : Saskia de Pee |
| Publisher | : Humana Press |
| Total Pages | : 838 |
| Release | : 2017-02-13 |
| Genre | : Medical |
| ISBN | : 3319437399 |
This third edition reviews the epidemiology, policies, programs and outcome indicators that are used to determine improvements in nutrition and health that lead to development. This greatly expanded third edition provides policy makers, nutritionists, students, scientists, and professionals with the most recent and up-to-date knowledge regarding major health and nutritional problems in developing countries. Policies and programs that address the social and economic determinants of nutrition and health are now gaining in importance as methods to improve the status of the most vulnerable people in the world. This volume provides the most current research and strategies so that policy makers, program managers, researchers and students have knowledge and resources that they can use to advance methods for improving the public’s health and the development of nations. The third edition of Nutrition and Health in Developing Countries takes on a new context where the word “developing” is now a verb and not an adjective.
| Author | : world health organization |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2022 |
| Genre | : |
| ISBN | : |
