Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 2
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 applica...
| Other Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer New York
2013, 2013
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| Edition: | 1st ed. 2013 |
| Series: | Nutrition and Health
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 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
- 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 32. Iron Fortification Strategies in Brazil
- Chapter 33. Iron-Fortified and Unfortified Nigerian Foods
- Chapter 34. Food fortification: What more is there to know?