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Handbook of Food Fortification and Health


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Table of Contents

Part 1. Novel food vehicles and agents for fortificants.- Chapter 1. Multiple fortified egg for comprehensive nutritional and health support.- Chapter 2. Apple Pomace - Source of Dietary Fibre and Antioxidant for Food Fortification.- Chapter 3. Fortified food made from animal products: From product design to nutritional intervention.- Chapter 4. Dietary lipid sources as a means of changing fatty acid composition in fish: implications for food fortification.- Chapter 5. Meat and meat products enriched with n-3 fatty acids.- Chapter 6. Cheese Fortification.- Chapter 7. Yogurt fortified with date fiber.- Chapter 8. Convenience drinks fortified with n-3 fatty acids: a systematic review.- Chapter 9. Evaporated sugarcane juice as a food fortificant.- Chapter 10. Fortification of Fish Sauce and Soy Sauce.- Part 2. Impact on individuals.- Chapter 11. Targeting pregnant and lactating women and young children with fortified foods.- Chapter 12. Fortification of human milk for preterm infants.- Chapter 13. Fortification of school meals.- Chapter 14. Food fortification and frail elderly nursing home residents.- Chapter 15. Bread as a vehicle vitamin D fortification: application to nursing home residents.- Chapter 16. Learnings from the Postmenopausal Health Study for the effect of dairy products fortified with calcium and vitamin D on bone metabolism.- Chapter 17. Cognition and multiple micronutrient fortification of salt.- Part 3. Public health, concepts and issues.- Chapter 18. Food fortification as a global public health intervention: Strategies to deal with barriers to adoption, application and impact assessment.- Chapter 19. Why food fortification with vitamin B12 is needed.- Chapter 20. Folic acid to prevent neural tube defects: success and controversies.- Chapter 21. Vitamin D Fortification in North America: Current Status and Future Considerations.- Chapter 22. Profiling national mandatory folic acid fortification policy around the world.- Chapter 23. In-home fortification of complementary feedings: Chinese perspectives.- Chapter 24. Food fortification: a regulator's perspective.- Part 4. International perspectives.- Chapter 25. Fortification of flour and outcomes: Oman's perspective - contextual considerations and outcome.- Chapter 26 - Strategies to improve micronutrient status of infants and young children with special attention to complementary foods fortified with micronutrients: Perspectives from Viet Nam.- Chapter 27. Food Fortification Programs in Pakistan.- Chapter 28. Neural tube defects in Australia and food fortification with folic acid.- Chapter 29. Vitamin D supplementation in children: Indian perspectives.- Chapter 30. Use of fortified foods for Indonesian infants.- Chapter 31. Micronutrient fortification of school lunch meals in Himalayan villages.- Chapter 32. Iron Fortification Strategies in Brazil.- Chapter 33. Iron-Fortified and Unfortified Nigerian Foods.- Chapter 34. Food fortification: What more is there to know?.

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