food fortification (1).pptx

food fortification

1. DEFINITION OF TERMS, TECHNOLOGY FOR FOOD FORTIFICATION, FORTIFICANTS Submitted by, RebaMol Raju

2. DEFINITION OF FOOD FORTIFICATION Fortification means deliberately increasing the content of the essential micro nutrients in the food so as to improve the nutritional quality of the food. According to WHO &FAO : Fortification refers to “the practice of deliberately increasing the content of an essential micronutrient, i.e. vitamins and minerals (including trace elements) in a food, to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health”,

3. Enrichment is defined as “synonymous with fortification and refers to the addition of micronutrients to a food which are lost during processing Simply, food fortification refers to the addition of micro-nutrients to the food. Food fortification is also known as the food enrichment.

4. Food fortification refers to the addition of nutrient/s to the food to increase the nutritional quality. Food fortification is done to improve the nutritive estimations of the nourishment. These supplements might have been initially present in the nourishment before preparing.

5. CRITERIA FOR FOOD FORTIFICATION The intake of the nutrient is below the desirable level in the diets of a significant number of people. The food used to supply the nutrient is likely to be consumed in quantities that will make a significant contribution to the diet of the population in need. The addition of the nutrient is not likely to create an imbalance of essential nutrients

6. The nutrient is stable under proper conditions of storage and use. The nutrient is physiologically available from the food. There is reasonable assurance against excessive intake to a level of toxicity

7. Other criteria’s for food fortification The food to be fortified should be a palatable/edible thing that is consumed by most of the population. There should be no adjustment in the physical properties of the food (consumer acceptability). The food should be a low-cost food product that can be purchased by people from every section of the society.  

8. Types of food fortification 1. Mass fortification: In mass fortification, fortification is done in a food that are consumed by the general public. Mass fortification is considered best when majority of population has an unacceptable risk (public health risk) related to nutritional deficiency. Examples include fortification of cereals, condiments, milk, oil and vegetables etc. This type of fortification is usually mandated/regulated by the government.

9. 2. Targeted fortification: In targeted fortification, fortification is only done in those foods that are specifically aimed at specific sub-groups of the population. Examples: complementary foods for infant and young children, foods for school feeding program, special biscuits and other products for small children, pregnant and lactating women.

10. 3. Market driven fortification: In market driven fortification, food manufacturer adopts a business-oriented initiative to add/fortify the food with certain micronutrients. Although this sort of fortification is voluntary, the manufacturer must abide by the government-set regulatory limits for fortification. Market driven fortification is more commonly found on industrialized countries compared to developing nations.

11. 4. Other types of fortification: a) Household and community fortification:   Household and community fortification refer to the fortification of foods with one or more micro-nutrient at household level. This approach is also considered as a combination of supplementation and fortification. Examples: Multiple Micro-nutrient powders, soluble tablets etc. This method is effective where universal fortification is not possible. However, it is more costly than mass fortification.

12. ADVANTAGES OF FOOD FORTIFICATION Fortification helps to minimize or decrease the potential occurrence of micro-nutrient deficiency. Fortification helps to improve dietary intake and nutritional status of an individual. Fortification is one of the most cost-effective procedures that can be executed on a bigger scale.

13. Fortified foods are better at bringing down the danger of different insufficiency that can result from shortfalls in the nutrition supply or a low-quality eating routine. It doesn’t require an adjustment in the individual and utilization design. The amount of micro-nutrients added to the food is little and all-around managed. Thus, the probability of an overdose is far-fetched. Fortification is planned in such a way that the intrinsic characteristics of the food such as the taste, the appearance and the texture are not altered.

14. LIMITATIONS OF FOOD FORTIFICATION Food fortification may overshadow the importance of dietary diversity if it is considered as a long-term solution to micro-nutrient deficiency. Food fortification involves extensive expenses in the process. These may extend from beginning up expenses and the expenses of leading preliminaries for micro-nutrient levels, physical characteristics, and taste, to a practical investigation of the acquiring intensity of the plausible recipients

15. In some foods, the shelf life of foods is reduced due to fortification In some cases, especially in market-driven fortification, the manufacturers may fortify highly junk and relatively unhealthy foods in order to attract the consumers. These foods may have more negative health effects than the positive effect.

16. ‌Adding nutrients to foods can help you easily get what you need in your diet. These nutrients are all found in other foods like meat and vegetables. Cost, allergies, dietary style, your environment, and other factors can make it hard to get enough of these foods.‌‌ Why Are Foods Fortified?

17. Health Benefits of Fortified Foods They’re cost-effective   Foods that are high in certain nutrients can be expensive. For example, fish is a great source of omega-3 fatty acids but may cost too much for some people to buy regularly. ‌Eggs, milk, and other products can be fortified with omega-3 fatty acids. These products often cost less and still have similar nutritional value.

18. They prevent nutrition-related illness When you don’t get enough nutrients, you might have a deficiency. Fortified foods have helped to reduce rates of nutrient deficiency-related  illnesses like rickets .  But many people still have nutrient inadequacies, which is when you eat just enough of a nutrient to avoid full-on deficiency. You might still not be eating as much as experts recommend.‌

19. They’re helpful in pregnancy Pregnant women need more food than normal because they’re  feeding a growing baby . Even when you're eating more, you might still not get enough vitamins.  ‌Fortified foods can fill the gap. For example, folic acid is added to many fortified products. Getting enough folic acid in your diet during pregnancy lowers the risk of birth defects.

20. They protect older adults   As you age, your body absorbs fewer vitamins and minerals. Fortified foods can help maintain healthy micronutrient levels to keep your bones strong, help your digestion, and prevent heart issues.

21. They help children gro w  Children are at a higher risk of nutritional deficiencies than adults. Their bodies need enough vitamins and minerals to support growth. Fortified foods can boost children’s nutrition, alongside a balanced diet.‌‌ They help with dietary needs   Some important nutrients are available only in animal products or foods that cause allergic reactions. Fortified foods help make sure you get enough nutrients if you’re vegetarian or lactose-intolerant or have other dietary needs.

22. FORTIFICANTS Fortificant means the prescribed compound which provides the specified micronutrients. It means a compound which contains the specified micronutrients intended to be added to a food vehicle.