Results 211 to 220 of about 28,564 (265)
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Journal of Food Science, 1979
ABSTRACT Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals.
G. N. BOOKWALTER +3 more
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ABSTRACT Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals.
G. N. BOOKWALTER +3 more
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Zinc Bioavailability from Zinc-Fortified Foods
International Journal for Vitamin and Nutrition Research, 2007Zinc fortification is considered a potentially useful strategy for the control of zinc deficiency, but the success of such intervention programs depends on the population’s access to and consumption of zinc-fortified foods and adequate absorption of zinc from these foods.
Kenneth H, Brown +2 more
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Journal of Nutrition Education, 1977
Because of the intense nutrition program conducted in the 1930s and the introduction of iodized salt, few cases of goiter are evident today. In the 1940s and 1950s, parents who had seen or had had goiter and other deficiency diseases reminded their children to maintain good nutrition.
Dee M. Graham, Ann A. Hertzler
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Because of the intense nutrition program conducted in the 1930s and the introduction of iodized salt, few cases of goiter are evident today. In the 1940s and 1950s, parents who had seen or had had goiter and other deficiency diseases reminded their children to maintain good nutrition.
Dee M. Graham, Ann A. Hertzler
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Fortifying Food with Folic Acid
Seminars in Thrombosis and Hemostasis, 2000Folic acid supplementation may help prevent the following three common and important disorders: neural tube defect pregnancies, ischemic heart disease and strokes, and possibly colon cancer. Several studies have irrefutably established that folic acid supplementation in proper doses reduces neural tube defect pregnancies.
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Iron supplementation and iron-fortified foods: a review
Critical Reviews in Food Science and Nutrition, 2021About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach. Clinical studies have shown that the consumption of iron-fortified foods is one of the most effective methods for the prevention of iron deficiency.
Yaxing Man +5 more
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2016
The word “vitamin” comes from the same root as “vital,” meaning life. Vitamins are necessary for the proper functioning of our bodies (Zimmer, 2013). Since we realized they could eradicate many diseases, like scurvy or rickets, vitamin use has grown tremendously. Governments passed laws to fortify processed food staples — like cereals, flour, and mixes
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The word “vitamin” comes from the same root as “vital,” meaning life. Vitamins are necessary for the proper functioning of our bodies (Zimmer, 2013). Since we realized they could eradicate many diseases, like scurvy or rickets, vitamin use has grown tremendously. Governments passed laws to fortify processed food staples — like cereals, flour, and mixes
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Polymer particles stabilize fortified food
C&EN Global Enterprise, 2019A pH-sensitive polymer that encapsulates vitamins and minerals and protects them from degrading during storage or cooking may become a powerful tool for fighting malnutrition in the developing world (Sci. Transl. Med. 2019, DOI: 10.1126/scitranslmed.aaw3680). About 2 billion people worldwide don’t get enough iron, zinc, vitamin A, or other vitamins and
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The Role of Fortified Foods – Situation in Austria
2005Nutritional surveys in several countries worldwide showed an inadequate intake of some micronutrients. A possibility to challenge this development is the fortification of selected foods with micronutrients. The aim of this study was to evaluate the situation of food fortification in Austria and to elucidate to what extent added nutrients contribute to ...
Wagner, Karl Heinz +3 more
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Inulin content of fortified food products in Thailand
Food Chemistry, 2016This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried food products, inulin content ranged from 3.0 ±0.8g/100g fresh weight (FW) in milk powder to 83.7± 17.8g/100g FW in inulin powder.
Chanantita, Chaito +2 more
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Fortified Humanitarian Food-Aid Commodities
2013Many people in the world struggle to obtain sufficient sustenance for maintenance, growth, and health of the human body. Even though the global supply of food is adequate, zonal climatic events and natural disasters, wars and political turmoil, lack of resources and education, and poor environmental management repeatedly result in widespread hunger ...
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