| Description |
1 online resource (xxxi, 400 pages) |
| Series |
Nutrition and health |
|
Nutrition and health (Totowa, N.J.)
|
| Contents |
Part I. Introductory chapters and perspectives of fortification -- The link between organizational bodies and fortification strategies and practice: the role of the flour fortification initiative -- Current mandatory fortificants in developed nations compared to developing nations -- Fortified humanitarian food-aid commodities -- Middle east perspectives of food fortification: implementation dynamics and policy factors -- Food fortification policy in Canada -- Part II. Iron fortification -- Iron fortification of milk and dairy products -- Ferric pyrophosphate as an alternative iron source for food fortification -- Iron- and zinc-fortified parboiled rice -- -- Millet flours as a vehicle for fortification with iron and zinc -- Iron-fortified drinking water -- Heme iron as source of iron in food fortification -- Part III. Fortified foods and beverages -- Fortification of corn flour-derived products -- Fortified margarine and fat spreads -- Commercial conjugated linoleic acid (CLA) fortified dairy products -- Calcium-fortified soymilk -- The stability of water-soluble vitamins and issues in the fortification of foods -- Fortification of milk with mineral elements -- Iodine nutrition: salt fortification with iodine -- Iodine fortification and hyperthyroidism -- Lentils (Lens culinaris L.) as a source of dietary selenium -- Tocotrienol fortification in eggs -- Vitamin A fortification of cooking oils -- Part IV. Biofortification: biological modes of enhancing nutrient intake -- Iron and zinc enhancement in rice endosperm by targeted and synergistic action of genes -- Novel fortification strategies for staple gluten-free products -- Biofortified rice to fight folate deficiency -- Transgenic multivitamin biofortified corn: science, regulation, and politics -- Selenium biofortified wheat -- Market potential of folated biofortified rice in China -- Biofortified crops with a visible trait: the example of oranges-fleshed sweet potatoe in Sub-Saharan Africa |
| Summary |
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 |
| Analysis |
Medicine |
|
Food science |
|
Nutrition |
|
Public health |
|
Internal medicine |
|
Personal health and hygiene |
|
Medicine & Public Health |
|
Clinical Nutrition |
|
Health Promotion and Disease Prevention |
|
volksgezondheid |
|
voedselwetenschappen |
|
food sciences |
|
voeding |
|
geneeskunde |
|
klinische voeding |
|
ziektepreventie |
|
disease prevention |
|
Medicine (General) |
|
Geneeskunde (algemeen) |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (SpringerLink, viewed July 17, 2013) |
| Subject |
Enriched foods -- Handbooks, manuals, etc
|
|
Nutrition -- Handbooks, manuals, etc
|
|
Nutrition -- Evaluation.
|
|
Enriched foods.
|
|
Nutritional Status
|
|
Food, Fortified
|
|
HEALTH & FITNESS -- Safety.
|
|
Médecine.
|
|
Nutrition -- Evaluation
|
|
Enriched foods
|
|
Nutrition
|
| Genre/Form |
handbooks.
|
|
Handbooks and manuals
|
|
Handbooks and manuals.
|
|
Guides et manuels.
|
| Form |
Electronic book
|
| Author |
Preedy, Victor R.
|
|
Srirajaskanthan, Rajaventhan.
|
|
Patel, Vinood B.
|
| ISBN |
9781461470762 |
|
1461470765 |
|
1461470757 |
|
9781461470755 |
|
