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Journal of Renal Nutrition, 2004
CALCIUM-FORTIFIED FOODS have exploded in the marketplace, appearing in perishable and nonperishable foods alike. These foods can contribute a significant amount of calcium to the diet. As more information is published on the importance of calcium balance and the role of normal serum calcium levels in CKD patients, it becomes increasingly important to ...
Julie Prinsen, Linda Ulerich
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CALCIUM-FORTIFIED FOODS have exploded in the marketplace, appearing in perishable and nonperishable foods alike. These foods can contribute a significant amount of calcium to the diet. As more information is published on the importance of calcium balance and the role of normal serum calcium levels in CKD patients, it becomes increasingly important to ...
Julie Prinsen, Linda Ulerich
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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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Journal of Food Science, 1979
ABSTRACTDefatted 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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ABSTRACTDefatted 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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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.
Ann A. Hertzler, Dee M. Graham
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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.
Ann A. Hertzler, Dee M. Graham
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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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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 ...
Isabel Schmid +3 more
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FOOD ATTRIBUTES OF FORTIFIED FOODS: AN ANALYSIS OF CONSUMPTION BEHAVIOUR
SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings, 2023The issue of food security, in the face of threats as resource scarcity, climate change, population growth, pollution etc confronts the agri-food systems all over the world with the challenge of pursuing resilience and sustainability. Western populations do not currently experience food shortages, but others do not have enough food available and some ...
Chinnici, Gaetano +4 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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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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The Safety of Iron-Fortified Food
JAMA, 1978The addition of extraneous chemicals to our diet is a topic of acrimonious controversy. Food additives, by and large, have probably done more good than harm: iodine in salt to prevent goiter and vitamin D in milk to prevent rickets are two good examples; salt in baby food and sugar in breakfast food are two examples not so good.
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