PHN... Fortification and enrichment ppt slide
- 1. SEMINAR 5.0 FOOD FORTIFICATION AND ENRICHMENT
- 2. INTRODUCTION Fortification is the practice of deliberately increasing the content of one or more micronutrients (i.e., vitamins and minerals) in a food or condiment to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health. As well as increasing the nutritional content of staple foods, the addition of micronutrients can help to restore the micronutrient content lost during processing
- 3. FOOD FORTIFICATION Food enrichment is the practice of adding micronutrients back to a food product that were lost during processing While fortification adds additional micronutrients not present (or present in small amounts) prior to processing Food fortification has been practiced in industrialized nations for many years; common fortification practices include B vitamins and folic acid in grains
- 4. Factors affecting nutrient retention include pH and exposure to air and light Because of the short cooking time and limited use of water associated with steaming and microwaving, these methods are recommended to minimize micronutrient losses
- 5. TECHNOLOGY FOR FOOD FORTIFICATION 1) BIO-FORTIFICATION The process of breeding crops to increase their Nutritional value, which can include both conventional Selective breeding, and modern genetic modification 2) SYNTHETIC BIOLOGY it is the method of addition of pro-biotic bacteria to Foods 3) COMMERCIAL AND INDUSTRIAL FORTIFICATION The process of adding micronutrients to commercially accessible items such as flour, rice and Oils (common cooking foods)
- 6. 4) HOME FORTIFICATION The addition of powders containing vitamins and minerals to semi-solid foods immediately before consumption. For example:Try mixing cream into porridge,Boil pasta or rice in full fat milk etc Some examples of food fortification are Iodized Salts, Folic Acid, Niacin, Vitamin D, Fluoride, Golden Rice, White Rice,Etc. FORTIFICANTS Fortificants are things used in fortification.
- 7. Fortification should not change the stability, color, odor, or flavor of the food vehicle Eg:Vitamin D. Alpha Tocopherol. Colecalciferol. Ergocalciferol. Folic Acid. PLANNING FOOD FORTIFICATION INTERVENTION The first step is to measure the magnitude of the problem and the groups affected by deficiency, to determine if there is a need for fortification
- 8. Then the adequate compound and vehicle should be selected, to obtain a bioavailable form of compound in a frequently consumed food item without changing the taste, appearance or cooking characteristics of the final food item Or complete meals containing it, to assure the acceptance by consumers
- 9. Before implementation, bioavailability studies are in order for the fortified food item and for complete meals especially typical or traditional meals, followed by field studies and pilot tests Other key elements for successful implementation of food fortification programs include the presence of a viable food industry available channels for food marketing and distribution, a health care system to identify and monitor micronutrient malnutrition in the population
- 10. institutions for education, treatment and evaluation of the impact of the program;and continuous and effective input into the planning, implementation, monitoring and evaluation of the intervention to ensure sustainability of the intervention FORTIFICATION OF SELECTED FOOD ITEM Majority of us don’t eat enough fruit, veggies, wholegrains, legumes, nuts and seeds to get all the vitamins and minerals we need naturally
- 11. In fact, many people wouldn’t reach their daily nutritional requirements without fortified foods For decades, fortified foods have helped to keep us well and reduce the impact of vitamin and mineral deficiencies, which can be really debilitating and even deadly Breakfast cereals, bread, flour, margarine, salt, snack bars, dairy and milk and plant-based milk alternatives, juices, and baby foods are all commonly fortified foods
- 12. CONCLUSION Fortified foods have added vitamins, minerals, and other micronutrients. Micronutrients are necessary for many important body functions. Your body can’t make its own micronutrients. They need to come from your diet.Fortified foods can help maintain healthy micronutrient levels to keep your bones strong, help your digestion, and prevent heart issues etc
- 13. BIBLIOGRAPHY https://www.webmd.com www.nebi.nlm.nih.gov https://www.publichealthnotes.com Submitted by, DEVIKA VINOD