Knowledge of nutrition is incomplete without knowing the ways to enhance the nutritional quality of the diets, this help in better compliance and adherence.

2.  Genetic Modification
 Dietary Diversification
 Sprouting
 Fermentation
 Fortification
 Nutrient bioavailability enhancement

3.  “Genetic modification” or “genetically modified” short for GM
involves altering the genes of an organism, be it a plant,
animal or microorganism. This can be done by altering an
existing section of DNA, or inserting a gene from another
organism. Genes carry the instructions for how we appear and
what characteristics we have which are inherited by an
organism. They are made up of DNA, the fundamental unit of
heredity.
 When a scientist performs genetic modification to a plant,
they insert a foreign gene (called „transgene‟) in the plant‟s
own genes. This could be introduced from one plant to another
plant, from a plant to an animal, or from a microorganism to a
plant. For example, this might be a gene from a bacterium
resistant to pesticide. Therefore, the genetically modified
plant also is able to withstand pesticides due to the transgene.
 An organism that undergoes genetic engineering is considered
to be a genetically modified organism (GMO)

4.  To increase crop yield and reduce crop loss
by m aking plants tolerant to pests, weeds,
insects, salinity, pH, temperature, frost,
drought etc. eg. BT Brinjal (bacillus
thuringiensis) was pest resistant variant.
 To improve organoleptic quality like color,
taste, texture etc.
 To improve nutritional profile of foods.
 To eliminate or minimize naturally occurring
inhibitors and toxic factors such as lathyrus
sativus with low BOAA content.

5.  It is a food based approach to overcome
micronutrient deficiency among a
population. It is a measure of number of
individual foods or food groups consumed in
a given period of time.
 The objective of DD is to ensure that the
people get essential nutrients in sufficient
quantities through their daily diet. The
modification of behavior leading to better
selection or preparation of food to enhance
the intake or bioavailability of nutrients.

6.  Can be adapted to different cultures and
dietary traditions.
 Aims to improve overall quality of the diet
thereby addressing multiple nutrient
deficiencies.
 The amount of nutrients consumed are
within the normal physiological levels.
 It improves consumer behavior as it links
nutrition education with the cultivation of
those foods which are high in vitamin and
mineral content.

7.  Sprouts may refer to a number of vegetable or plant beans
after they begin to grow. The most common sprouts that
people regularly use in cooking are alfalfa, soy, and mung
bean, as well as various other types of bean sprouts.
 They contain a significant amount of vitamins and nutrients
not present in the un-sprouted form. Typically, a week after
germination, the sprouts will have the
highest concentration and bioavailability of nutrients. Seeds
contain a packed storehouse of all the important nutrients
that a plant will need to grow in its initial days, so those tiny
caps are filled with important organic compounds, vitamins,
and minerals that our body can also utilize.

8.  Fermentation is a metabolic process in which an
organism converts a carbohydrate, such as starch or
a sugar, into an alcohol or an acid. For example, yeast
performs fermentation to obtain energy by converting
sugar into alcohol. Bacteria perform fermentation,
converting carbohydrates into lactic acid.
Benefits of consuming probiotics include
(i) improving intestinal tract health
(ii) enhancing the immune system, synthesizing and
enhancing the bioavailability of nutrients
(iii) reducing symptoms of lactose intolerance, decreasing
the prevalence of allergy in susceptible individuals;
and
(iv) reducing risk of certain cancers.”

9.  Food fortification – also known as food enrichment – is when
nutrients are added to food at higher levels than what the
original food provides. This is done to address micronutrient
deficiencies across populations, countries and regions.
 Fortification of centrally-processed staple foods is a simple,
affordable and viable approach to reach large sections of a
country’s population with iron, folic acid, and other
essential micronutrients.
 Adding micronutrients to common staple foods can
significantly improve the nutritional quality of the food supply
and improve public health with minimal risk. The foods most
commonly fortified are salt, wheat, corn, rice, bouillon cubes,
soya sauce and other condiments.

10.  The term bioavailability refers to the proportion or fraction of a
nutrient, consumed in the diet, that is absorbed and utilized by the
body.
 There are many factors, both dietary and physiological, that
influence nutrient bioavailability. Examples include: (1) the
physical form of the nutrient within the food structure and the ease
with which the nutrient can be released from that structure; (2) the
chemical form of the nutrient in a foodstuff and its solubility in the
lumen; (3) the presence of proteolytic enzyme inhibitors
(commonly associated with legumes such as soybeans) which
reduce the body's ability to digest protein; and (4) the presence of
enzymes such as thiaminase which
partially hydrolyzes thiamin and makes it less biologically active.

11.  Food structure: Nutrients from plant foods or other foods that take
longer to digest such as corn or meat are less bioavailable than
nutrients in foods with less complex tissue structures. Foods of this
type must be broken down or cooked in order for certain
micronutrients to be available for absorption.
 Physicochemical form of the nutrient: Heme iron is more readily
available for absorption than non-heme iron. Heme iron is found in
foods like meat, fish or poultry and non-heme iron is found in plants.
 Enhancers of absorption, e.g., ascorbate (for iron), some organic
acids, sugars, amino acids, bulk lipid (for fat-soluble vitamins), and
specific fatty acids
 Inhibitors (primarily of inorganic micronutrient absorption), e.g.,
phosphates (especially phytate), polyphenols (including tannins),
and oxalate. Antioxidants like phytates or polyphenols can bind with
certain micronutrients in the gastrointestinal tract and prevent
absorption into the body. Phytates are found in the outer layer of
plants and can bind with minerals like zinc, calcium or iron, which
prevents their absorption in the intestines. Polyphenols are a
compound found in plants that can also interfere with mineral
absorption in the intestines.
 Binding compounds that impair vitamin bioavailability include the
protein avidin in egg white, which binds biotin, making it biologically
unavailable.

12.  Competition for transport proteins or
absorption sites, e.g., between metals.
Competitive inhibitors of nutrient metabolism
make up another category of dietary factors
affecting bioavailability. It has been suggested
that minerals with similar chemical properties
may compete for common binding sites or
carriers. Transition metals such as iron, zinc, and
copper are typical examples of competitive
inhibitors. This will only take place at high levels
of intake when the sum of ionic species present
at the site of absorption exceed the critical
threshold relating to the absorption kinetics of
the minerals in question.

13.  Gastric acidity
 Intestinal secretions
 Gut motility
 Luminal redox state
 Body status (e.g., tissue levels, nutrient stores)
 Short-term homeostatic mechanisms mediated
through the mucosal absorptive cells
 Anabolic demands (e.g., growth in infancy and
childhood, pregnancy, and lactation)
 Endocrine effects
 Infection and stress
 Genetic polymorphisms and inborn errors of
metabolism
 Gut microflora.