Results 1 to 10 of about 29,140 (265)

Proposed Nutrient Composition for Fortified Complementary Foods [PDF]

The Journal of Nutrition, 2003
A proposed nutrient composition for fortified processed complementary foods (FPCF) is developed based on the other papers in this publication, which consider a number of factors such as age range, daily ration size, recommended nutrient requirements, contribution of human milk to these requirements, macronutrient interactions, compound bioavailability,
Chessa K, Lutter, Kathryn G, Dewey
openaire   +2 more sources

Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment

Biology, 2022
The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases ...
Domenico Nuzzo, Pasquale Picone, Jesus Lozano Sanchez, Isabel Borras-Linares, Alessandro Guiducci, Emanuela Muscolino, Daniela Giacomazza, Tiziana Sanfilippo, Rossella Guggino, Donatella Bulone, Clelia Dispenza, Pier Luigi San Biagio, Romano Lapasin   +12 more
doaj   +1 more source

Contribution of base diet, voluntary fortified foods and supplements to micronutrient intakes in the UK

Journal of Nutritional Science, 2022
The objective of the present study was to evaluate the contribution of voluntary fortified foods and supplements to reducing micronutrient shortfalls in the UK population.
Julia K. Bird, Rebecca Barron, Sandrine Pigat, Maaike J. Bruins   +3 more
doaj   +1 more source

An exploratory study on the perception of Irish adults older than 55 years towards protein-fortified foods

Clinical Nutrition Open Science
Summary: Ageing affects food choices, food-related life and the nutritional status of older people. The latter may be addressed through the targeted development of specific food products. For example, the development of protein-fortified foods could help
Mahrokh Jamshidvand, Richard J. FitzGerald, Owen Kenny, Maria Dermiki   +3 more
doaj   +1 more source

Folate promotion in Western Australia and the prevention of neural tube defects

Australian and New Zealand Journal of Public Health, 2004
Objectives: We conducted a case‐control study to investigate the effectiveness of efforts to increase folate intake in Western Australia (WA) for the prevention of neural tube defects (NTD).
Carol Bower, Margaret Miller, Jan Payne, Peta Serna, Nicholas deKlerk, Fiona J. Stanley   +5 more
doaj   +1 more source

Awareness and Consumption of Fortified Foods, Role of Demographic Factors and Associated Barriers among Rural Households in Chengalpattu District: A Cross-sectional Study [PDF]

Journal of Clinical and Diagnostic Research
Introduction: Food fortification is recognised as a crucial public health measure to combat micronutrient deficiency. In India, food fortification has gained significant attention due to the country’s high burden of malnutrition.
Arun Kumar Radhakrishnan, BN Surya, Abinav Sivakumar, Harishma Ramesh, Rajan Edward Daniel Thomas, A Sanjutha, Divya Ilanchoorian   +6 more
doaj   +1 more source

STUDI PENERIMAAN DAN PREFERENSI KONSUMEN TERHADAP MINYAK GORENG CURAH YANG DIFORTIFIKASI VITAMIN A

Jurnal Ilmu Keluarga dan Konsumen, 2009
Vitamin A fortification in unbranded palm oil is an alternative solution to overcome Vitamin A deficiency problem. It, however, needs further study to determine consumer acceptance and preference of the Vitamin Afortified unbranded palm oil in order to ...
Drajat Martianto, Sri Anna Marliyati, Retnaningsih Retnaningsih, Handaru Tri Mulyono   +3 more
doaj   +1 more source

The Effects of Dietary Food Fortified with Vitamin B4 on Lipid Profiles in Serum and Liver Tissue

Makara Journal of Health Research, 2011
The effects of dietary food fortified with vitamin B4 on lipid profiles in serum and liver tissue were studied. Rats were paired-fed a 0.25% vitamin B4 diet or a diet without vitamin B4 for 10 days.
Yohanes Buang
doaj   +1 more source

Andean Products in the Formulation and Preparation of Fortified Food for Children

Chemical Engineering Transactions, 2023
Food sustainability in the world requires food with good nutrient characteristics for the population, mainly for the first years of the life of people (children). Peru is a privileged country in the production of varied and nutritionally important foods.
Abel W. Zambrano-Cabanillas, Marlitt F. Naupay-Vega, Elmer Benites-Alfaro   +2 more
doaj   +1 more source

Implementation, delivery, and utilization of iron fortified rice supplied through public distribution system across different states in India: An exploratory mixed-method study.

PLOS Global Public Health
Food fortification with micronutrients is one of the cost-effective and sustainable methods to prevent micronutrient deficiencies at community level.
E R Nandeep, Hemant Mahajan, Mahesh Kumar Mummadi, Challa Sairam, Venkatesh K, Jayachandra Kadiyam, Indrapal Meshram, Sreenu Pagidoju, Venkata Raji Reddy, Hrusikesh Panda, Raghu Pullakandham, J J Babu Geddam, Subbarao M Gavaravarapu, Hemalatha R, Samarasimha Reddy N   +14 more
doaj   +1 more source