NUTRITION CLASS

1. Food
Fortification

2. Table Contents
– Definition
– Introduction
– Why Food Fortification?
– Benefits of Food Fortification
– Types of Food Fortification
– Limitations of Food Fortification
– Conclusion
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3. Definition
Fortification is the
addition Nutrient /
of key vitamins and
minerals such as iron,
iodine, zinc, Vitamin A
& D to staple foods such
as rice, milk and salt to
improve their
nutritional content.
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4. Introduction
• Fortification is the practice of deliberately
increasing the content of one or more
micronutrients (i.e., vitamins and minerals) in
a food or condiment to improve the nutritional
quality of the food supply and provide a public
health benefit with minimal risk to health.
• Fortified foods are those that have nutrients
added to them that don't naturally occur in the
food.
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6. Why Food Fortification
• 70% of people in India do not consume
enough micronutrients such as vitamins
and minerals.
•
• About 70 percent of pre-school children
suffer from anemia caused by Iron
Deficiency and 57 percent of preschool
children have sub–clinical Vitamin A
deficiency.
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7. Why Food Fortification
• Neural Tube Defects (NTDs) are the most
common congenital malformation with an
incidence that varies between 0.5-8/1000
births.
• It is estimated that 50-70% of these birth
defects are preventable. One of the major
causes is deficiency of Folic Acid.
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8. Why Food Fortification
• Thus, deficiency of micronutrients or
micronutrient malnutrition, also known as
“hidden hunger”, is a serious health risk.
Unfortunately, those who are economically
disadvantaged do not have access to safe and
nutritious food.
• Others either do not consume a balanced diet
or lack variety in the diet because of which
they do not get adequate micronutrients.
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9. Why Food Fortification
• Often, there is considerable loss of nutrients
during the processing of food. One of the
strategies to address this problem is
fortification of food.
•
• This method complements other ways to
improve nutrition such as such as
diversification of diet and supplementation of
food.
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10. Criteria for Food Fortification
• Since the nutrients are added to staple
foods that are widely consumed, this is an
excellent method to improve the health of a
large section of the population, all at once.
• Fortification is a safe method of improving
nutrition among people. The addition of
micronutrients to food does not pose a
health risk to people.
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11. Benefits of Food Fortification
• The quantity added is so small and so well
regulated as per prescribed standards that
likelihood of an overdose of nutrients is
unlikely.
• It does not require any changes in food
habits and patterns of people. It is a socio-
culturally acceptable way to deliver
nutrients to people.
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12. Benefits of Food Fortification
• It does not alter the characteristics of the
food—the taste, the feel, the look.
• It can be implemented quickly as well as
show results in improvement of health in a
relatively short period of time.
• This method is cost-effective especially if
advantage is taken of the existing
technology and delivery platforms. ●●●
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14. Conclusion
 Food fortification is defined as the process of
deliberately adding/increasing the content of
essential micro-nutrients in a food in order to
improve the nutritional quality of the food.
 Simply, food fortification refers to the addition of
micro-nutrients to the food.
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15. Food additives
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16. Food additives
• The concept of adding “non-food" substances to
food products is not new.
• Pickling is an ancient culinary practice aimed at
preserving food articles such as mango, lime, etc
for fairly long periods by the addition of salt and
spices.
• Modern science of food technology has
revolutionized food processing with the
introduction of chemical additives to increase the
shelf-life of food, improve its taste, and to change
its texture or color. 16

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•Majority of the processed foods such as bread,
biscuits, cakes, sweets, confectionary, jams, jellies,
soft drinks, ice creams, ketchup and refined oils
contain food additives
•.
• Food additives are defined as non-nutritious
substances which are added intentionally to food,
generally in small quantity, to improve its
appearance, flavour, texture or storage properties.
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18. Examples
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1.Colouring agents - Saffron, turmeric,
2. Flavouring agents -Vanilla essence,
3.Sweeteners -Saccharin,
4.Preservatives (e.G., Sorbic acid, sodium
benzoate),
5.Acidity imparting agents (e.G., Citric acid,
acetic acid)

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