This book examines food fortification in all its forms. It is written for nutritionists, dietitians, clinicians and health related professionals, as well as business entrepreneurs, government officials, or implementing agencies wanting to increase their technical understanding. It includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. This is not an open-access resource but is a comprehensive background resource.
This resource has been peer reviewed