Handbook of food fortification and health : from concepts to public health applications
著者
書誌事項
Handbook of food fortification and health : from concepts to public health applications
（Nutrition and health）
Humana Press, c2013
- v. 1
- v. 2
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注記
Includes bibliographical references and indexes
内容説明・目次
- 巻冊次
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v. 1 ISBN 9781461470755
内容説明
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.
目次
Part 1. Introductory chapters and perspectives of fortification.- Chapter 1. The link between organizational bodies and fortification strategies and practice: the role of the Flour Fortification Initiative.- Chapter 2. Current mandatory fortificants in developed nations compared to developing nations.- Chapter 3. Fortified Humanitarian Food-Aid Commodities.- Chapter 4. Middle East perspectives of food fortification: Implementation dynamics and policy factors.- Chapter 5. Food fortification policy in Canada.- Part 2. Iron Fortification.- Chapter 6. Iron fortification of milk and dairy products.- Chapter 7. Ferric pyrophosphate as an alternative iron source for food fortification.- Chapter 8. Iron and zinc- fortified parboiled rice.- Chapter 9. Millet flours as a vehicle for fortification with iron and zinc.- Chapter 10. Iron Fortified Drinking Water.- Chapter 11. Heme Iron as source of iron in food fortification.- Part 3. Fortified foods and beverages.- Chapter 12. Fortification of corn flour-derived products.- Chapter 13. Fortified margarine and fat spreads.- Chapter 14. Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products.- Chapter 15. Calcium-fortified soymilk.- Chapter 16. The stability of water soluble vitamins and issues in the fortification of foods.- Chapter 17. Fortification of milk with mineral elements.- Chapter 18. Iodine Nutrition: Salt Fortification with Iodine.- Chapter 19. Iodine fortification and hyperthyroidism.- Chapter 20. Lentils (Lens culinaris L.) as a Source of Dietary Selenium.- Chapter 21. Tocotrienol fortification in eggs.- Chapter 22. Vitamin A Fortification of Cooking Oils.- Part 4. Biofortification: biological modes of enhancing nutrient intake.- Chapter 23. Iron and Zinc enhancement in rice endosperm by targeted and synergistic action of genes.- Chapter 24. Novel fortification strategies for staple gluten-free products.- Chapter 25. Biofortified rice to fight folate deficiency.- Chapter 26. Transgenic multivitamin biofortified corn: Science, regulation and politics.- Chapter 27. Selenium Bio-fortified Wheat.- Chapter 28. Market potential of folate biofortified rice in China.- Chapter 29. Biofortified Crops with a Visible Trait: the example of Orange-fleshed Sweetpotato in Sub-Saharan Africa.
- 巻冊次
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v. 2 ISBN 9781461471097
内容説明
Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 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 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
目次
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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