Advertisement

Fortification of Foods with Nutrients

  • Robert S. Harris
  • Guillermo Arroyave
  • George H. Beaton
  • Antonio Bacigalupo
Part of the Basic Life Sciences book series (BLSC, volume 7)

Abstract

Of all the foods consumed by man, none except human milk will give him complete nourishment, and then only during the first few months of life. In common with other animals, man is nourished by a variety of foods selected from the plants and animals present in his environment. While each of these foods usually contains small to large amounts of the 50 or more nutrients required for human nutrition, none can supply all these nutrients in correct proportions to meet the daily needs of human beings. The term fortification is used to describe the process by which nutrients are added to foods to maintain and improve the nutritional quality of diets (Table I). These nutrients may be added as concentrates, as extracts, or as synthetic compounds. The fortification of foods has often been described (1–4).

Keywords

Nutrient Density Recommended Dietary Allowance Food Fortification Conventional Food Nutrition Policy 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Harris, R. S., 1959, Supplementation of foods with vitamins, J. Agric. Food Chem. 7: 88.CrossRefGoogle Scholar
  2. 2.
    Harris, R. S., 1968, Attitudes and approaches to supplementation of foods with nutrients. J. Agric. Food Chem. 16: 149.CrossRefGoogle Scholar
  3. 3.
    Filer, L. J., Jr., 1968, Enrichment of special dietary food products, J. Agric. Food Chem. 16: 184.CrossRefGoogle Scholar
  4. 4.
    Aylward, F., 1971, Food fortification, Part L, in: World Health Organization Technical Report Series No. 477, WHO, Geneva, p. 8.Google Scholar
  5. 5.
    Harris, R. S., and von Loesecke, H., 1971, Nutritional evaluation of food processing, Reprinting of 1960 edition, Avi Press, Westport, Connecticut.Google Scholar
  6. 6.
    Council on Food and Nutrition, American Medical Association, 1968, Improvement of Nutritive Quality of Foods, J. Am. Med. Assoc. 205: 868–869.Google Scholar
  7. 7.
    American Medical Association Council on Foods and Nutrition, and the Food and Nutrition Board of the National Research Council, 1973, Improvement of the Nutritive Quality of Foods—General Policies, J. Am. Med. Assoc. 225: 1116–1118.Google Scholar
  8. 8.
    Anon. 1973, General Policies in Regard to Improvement of Nutritive Quality of Foods, A policy statement of the Food and Nutrition Board of the National Academy of Sciences—National Research Council, Nutr. Rev. 31 (10): 324–326.Google Scholar
  9. 9.
    Federal Register 39, No. 116, 1974, pp. 20898–2100.Google Scholar
  10. 10.
    Canadian Food and Drug Directorate, 1971, Trade Information Letter No. 351 (April).Google Scholar
  11. 11.
    White House Conference on Food, Nutrition and Health, 1970, Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402.Google Scholar
  12. 1.
    Institute of Nutrition of Central America and Panama, and Nutrition Program, Center for Disease Control (formerly Interdepartmental Committee on Nutrition for National Development), 1972, Nutritional evaluation of the population of Central America and Panama. Regional summary, Department of Health, Education and Welfare, DHEW Publication No. (HSM) 72–8120, Washington, D.C., 165 pp.Google Scholar
  13. 2.
    Flores, M., Menchd, M. T., Lara, M. Y., and Guzmán, M. A., 1970, Relaci6n entre la ingesta de calorlas y nutrientes en preescolares y la disponibilidad de alimentos en la familia, Arch. Latinoam. Nutr. 20: 41.Google Scholar
  14. 3.
    Flores, M., Menchú, M. T., Lara, M. Y., and Béhar, M., 1972, Dieta del pre-escolar en el Area rural de El Salvador, Arch. Latinoam. Nutr. 22: 205.Google Scholar
  15. 4.
    Valverde, V., Arroyave, G., and Flores, M., 1975, Revision del aporte calorica y protelnico de las dietas de poblaciones de bajo nivel socioeconomico en Centroamérica. L Existe un problema de protelnas? Arch. Latinoam. Nutr. 25 (4): 327.Google Scholar
  16. 5.
    Institute of Nutrition of Central America and Panama, 1974, Fortificacibn de azúcar con vitamina A en Centro America y Panamd,INCAP Publication V-36, Mayo 1974, Guatemala, C.A., 18 pp. plus 6 appendices.Google Scholar
  17. 6.
    Institute of Nutrition of Central America and Panama, 1973, Recomendaciones dietéticas diarias para Centro America y Panamd, INCAP, Guatemala, C.A., 33 pp.Google Scholar
  18. 7.
    Layrisse, M., Cook, J. D., Martinez, M., Roche, M., Kuhn, I. N., Walker, R. V., and Finch, C. A., 1969, Food iron absorption: A comparison of vegetable and animal foods, Blood: 33, 430.Google Scholar
  19. 1.
    Beaton, G. H., and Swiss, L., 1974, Evaluation of the nutritional quality of food supplies: Prediction of “desirable” or “safe” protein:calorie ratios, Am. J. Clin. Nutr. 27: 485–504.Google Scholar

Copyright information

© Plenum Press, New York 1976

Authors and Affiliations

  • Robert S. Harris
    • 1
  • Guillermo Arroyave
    • 2
  • George H. Beaton
    • 3
  • Antonio Bacigalupo
    • 4
  1. 1.Department of Nutrition and Food ScienceMassachusetts Institute of TechnologyCambridgeUSA
  2. 2.Division of Physiological ChemistryInstitute of Nutrition of Central America and PanamaGuatemala CityGuatemala
  3. 3.Department of NutritionSchool of Hygiene, University of TorontoTorontoCanada
  4. 4.Universidad Nacional AgrariaLimaPeru

Personalised recommendations