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)


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).


Nutrient Density Recommended Dietary Allowance Food Fortification Conventional Food Nutrition Policy 
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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

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