Handbook of Food Fortification and Health

From Concepts to Public Health Applications Volume 1

  • Victor R. Preedy
  • Rajaventhan Srirajaskanthan
  • Vinood B. Patel

Part of the Nutrition and Health book series (NH)

Table of contents

  1. Front Matter
    Pages i-xxxi
  2. Introductory Chapters and Perspectives of Fortification

  3. Iron Fortification

    1. Front Matter
      Pages 73-73
    2. Philippe Cayot, Tatiana Guzun-Cojocaru, Nathalie Cayot
      Pages 75-89
    3. María Jimena Salgueiro, José Boccio
      Pages 91-97
    4. Chanakan Prom-u-thai, Benjavan Rerkasem
      Pages 99-114
    5. Olga Maria Silverio Amancio, Josefina Aparecida Pellegrini Braga
      Pages 125-131
    6. Javier Polo, Carmen Rodríguez
      Pages 133-146
  4. Fortified Foods and Beverages

    1. Front Matter
      Pages 147-147
    2. Isaias Dichi, Lucia Helena Silva Miglioranza
      Pages 149-158
    3. Isabelle Sioen
      Pages 159-171
    4. Luis Miguel Rodríguez-Alcalá, Antonia Villar-Tajadura, Manuela Juarez, Javier Fontecha
      Pages 173-184
    5. Pattavara Pathomrungsiyounggul, Michael J. Lewis, Alistair S. Grandison
      Pages 185-197
    6. Lan T. T. Bui, Darryl M. Small, Ross Coad
      Pages 199-211

About this book

Introduction

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.

Keywords

Biofortification Calcium Dairy Fats Food fortification Fortifications with micronutrients Fruits and vegetables General and Macronutrients Minerals Nutrient intake Public health Vitamin D3 Vitamins

Editors and affiliations

  • Victor R. Preedy
    • 1
  • Rajaventhan Srirajaskanthan
    • 2
  • Vinood B. Patel
    • 3
  1. 1.Diabetes and Nutritional Sciences, School of MedicineKing's College LondonLondonUnited Kingdom
  2. 2.University Hospital Lewisham, Department of GastroenterologyDepartment of GastroenterologyLondonUnited Kingdom
  3. 3.Department of Biomedical Sciences, School of Life SciencesUniversity of WestminsterLondonUnited Kingdom

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-7076-2
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Humana Press, New York, NY
  • eBook Packages Medicine
  • Print ISBN 978-1-4614-7075-5
  • Online ISBN 978-1-4614-7076-2
  • About this book