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Handbook of Food Fortification and Health

From Concepts to Public Health Applications Volume 2

  • Book
  • © 2013

Overview

Editors:
  1. Victor R. Preedy

    1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, London, United Kingdom

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  2. Rajaventhan Srirajaskanthan

    1. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, London, United Kingdom

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  3. Vinood B. Patel

    1. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, London, United Kingdom

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  • Fills a much-needed gap to have a "one-stop-shopping" synopsis of everything to do with the subject matter of food fortification
  • Holistic in its coverage: wide range of sub-topics and areas
  • International experts and institutions as contributors

Part of the book series: Nutrition and Health (NH)

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Table of contents (34 chapters)

  1. Front Matter

    Pages i-xxxi
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  2. Novel Food Vehicles and Agents for Fortificants

    1. Front Matter

      Pages 1-1
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    2. Multiple Fortified Egg for Comprehensive Nutritional and Health Support

      • Niva Shapira, Ossie Sharon
      Pages 3-20

    3. Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification

      • Shashi Bhushan, Mahesh Gupta
      Pages 21-27

    4. Fortified Food Made from Animal Products: From Product Design to Nutritional Intervention

      • José A. G. Arêas, Raquel de Andrade Cardoso-Santiago, Regilda Saraiva dos Reis Moreira-Araújo
      Pages 29-40

    5. Dietary Lipid Sources as a Means of Changing Fatty Acid Composition in Fish: Implications for Food Fortification

      • Jaume Pérez-Sánchez, Laura Benedito-Palos, Gabriel F. Ballester-Lozano
      Pages 41-54

    6. Meat and Meat Products Enriched with n-3 Fatty Acids

      • María Teresa Díaz Díaz-Chirón, Ana Rivas-Cañedo, Jesús De La Fuente Vázquez, Concepción Pérez Marcos, Sara Lauzurica Gómez
      Pages 55-69

    7. Cheese Fortification

      • Monique Lacroix, Jaejoon Han, Michel Britten, Claude P. Champagne, Patrick Fustier
      Pages 71-86

    8. Yogurt Fortified with Date Fiber

      • Isameldin B. Hashim, Ali. H. Khalil, Hanan S. Afifi
      Pages 87-93

    9. Convenience Drinks Fortified with n-3 Fatty Acids: A Systematic Review

      • Clemens von Schacky
      Pages 95-103

    10. Evaporated Sugarcane Juice as a Food Fortificant

      • Francisco Plácido Nogueira Arcanjo, Olga Maria Silverio Amancio, Josefina Aparecida Pellegrini Braga
      Pages 105-111

    11. Fortification of Fish Sauce and Soy Sauce

      • Visith Chavasit, Siriporn Tuntipopipat, Ratana Watanapaisantrakul
      Pages 113-125

  3. Impact on Individuals

    1. Front Matter

      Pages 127-127
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    2. Targeting Pregnant and Lactating Women and Young Children with Fortified Foods

      • Saskia J. M. Osendarp, Lynnette M. Neufeld
      Pages 129-145

    3. Fortification of Human Milk for Preterm Infants

      • Luigi Corvaglia, Elena Legnani, Arianna Aceti, Elisa Mariani, Giacomo Faldella
      Pages 147-158

    4. Fortification of School Meals

      • Malavika Vinod Kumar
      Pages 159-170

    5. Food Fortification and Frail Elderly Nursing Home Residents

      • Kristina Norman, Matthias Pirlich
      Pages 171-177

    6. Bread as a Vehicle Vitamin D Fortification: Application to Nursing Home Residents

      • Veronica Mocanu, Corina Galesanu, Reinhold Vieth
      Pages 179-193

    7. Learnings from the Postmenopausal Health Study for the Effect of Dairy Products Fortified with Calcium and Vitamin D on Bone Metabolism

      • George Moschonis, Angeliki Giannopoulou, Yannis Manios
      Pages 195-203

    8. Cognition and Multiple-Micronutrient Fortification of Salt

      • Malavika Vinod Kumar
      Pages 205-220
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Keywords

About this book

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 applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage 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. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Editors and Affiliations

  • Diabetes and Nutritional Sciences, School of Medicine, King's College London, London, United Kingdom

    Victor R. Preedy

  • University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, London, United Kingdom

    Rajaventhan Srirajaskanthan

  • Department of Biomedical Sciences, School of Life Sciences, University of Westminster, London, United Kingdom

    Vinood B. Patel

Bibliographic Information

  • Book Title: Handbook of Food Fortification and Health

  • Book Subtitle: From Concepts to Public Health Applications Volume 2

  • Editors: Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel

  • Series Title: Nutrition and Health

  • DOI: https://doi.org/10.1007/978-1-4614-7110-3

  • Publisher: Humana New York, NY

  • eBook Packages: Medicine, Medicine (R0)

  • Copyright Information: Springer Science+Business Media New York 2013

  • Hardcover ISBN: 978-1-4614-7109-7Published: 04 July 2013

  • Softcover ISBN: 978-1-4939-5564-0Published: 23 August 2016

  • eBook ISBN: 978-1-4614-7110-3Published: 04 July 2013

  • Series ISSN: 2628-197X

  • Series E-ISSN: 2628-1961

  • Edition Number: 1

  • Number of Pages: XXXI, 461

  • Number of Illustrations: 58 b/w illustrations, 36 illustrations in colour

  • Topics: Clinical Nutrition, Nutrition, Food Science, Internal Medicine, Public Health, Health Promotion and Disease Prevention

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