Handbook of Food Fortification and Health
Handbook of Food Fortification and Health

Author: Victor R. Preedy

Publisher: Springer Science & Business Media

Published: 2013-07-04

Total Pages: 467

ISBN-13: 1461471109

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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.

Handbook of Food Fortification and Health
Handbook of Food Fortification and Health

Author: Victor R. Preedy

Publisher: Springer Science & Business Media

Published: 2013-07-04

Total Pages: 414

ISBN-13: 1461470765

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Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 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 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Handbook of Food Fortification and Health
Handbook of Food Fortification and Health

Author:

Publisher:

Published: 2013

Total Pages: 0

ISBN-13:

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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.

Guidelines on Food Fortification with Micronutrients
Guidelines on Food Fortification with Micronutrients

Author: Richard Hurrell

Publisher: WHO

Published: 2006

Total Pages: 384

ISBN-13:

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This publication contains practical guidance on the design, implementation and evaluation of appropriate food fortification programmes. They are designed primarily for use by nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.The guidelines are written from a nutrition and public health perspective, and topics discussed include: the concept of food fortification as a potential strategy for the control of micronutrient malnutrition; the prevalence, causes, and consequences of micronutrient deficiencies, and the public health benefits of micronutrient malnutrition control; technical information on the various chemical forms of micronutrients that can be used to fortify foods; regulation and international harmonisation, communication, advocacy, consumer marketing and public education.

Handbook of Behavior, Food and Nutrition
Handbook of Behavior, Food and Nutrition

Author: Victor R. Preedy

Publisher: Springer Science & Business Media

Published: 2011-04-15

Total Pages: 3527

ISBN-13: 0387922717

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This book disseminates current information pertaining to the modulatory effects of foods and other food substances on behavior and neurological pathways and, importantly, vice versa. This ranges from the neuroendocrine control of eating to the effects of life-threatening disease on eating behavior. The importance of this contribution to the scientific literature lies in the fact that food and eating are an essential component of cultural heritage but the effects of perturbations in the food/cognitive axis can be profound. The complex interrelationship between neuropsychological processing, diet, and behavioral outcome is explored within the context of the most contemporary psychobiological research in the area. This comprehensive psychobiology- and pathology-themed text examines the broad spectrum of diet, behavioral, and neuropsychological interactions from normative function to occurrences of severe and enduring psychopathological processes.

Vitamins and Minerals Biofortification of Edible Plants
Vitamins and Minerals Biofortification of Edible Plants

Author: Noureddine Benkeblia

Publisher: John Wiley & Sons

Published: 2020-03-23

Total Pages: 276

ISBN-13: 1119511151

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A Detailed Reference on How Modern Biotechnology is using the Biofortification of Crops to Improve the Vitamin and Mineral Content of Edible Plants In this reference, Vitamins and Minerals Bio-Fortification of Edible Plants, authors cover new territory on phytonutrients, focusing on the enhancement and modification of edible crops. This book presents techniques and research findings from modern biotechnology to educate readers on the newest tools and research in the field. Readers will learn how groundbreaking scientific advances have contributed to the nutritional content of edible plants and crops for animals and humans. Inside, readers will find comprehensive information on new concepts of biofortification, including but not limited to: ● Modern biotechnology and its uses for improving the vitamin and mineral content of edible plants ● Potential minerals and vitamins that can be targeted and implemented in agriculture ● Ways of enhancing the nutritional contents of edible plants to address nutritional deficiencies and improve livestock ● Methods of identifying plants that can be used to heal or prevent disease and illness While many books cover the phytonutrients of crops, this reference book reports on methodologies, techniques, and environmental changes used to enhance and improve agricultural products. It is one of the first to provide information on using modern biotechnologies to modify crops with the goal of creating health benefits.

Herbal Bioactives and Food Fortification
Herbal Bioactives and Food Fortification

Author: D. Suresh Kumar

Publisher: CRC Press

Published: 2015-09-25

Total Pages: 264

ISBN-13: 148225364X

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Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction o

Food Fortification
Food Fortification

Author: Mark Lawrence

Publisher: OUP Oxford

Published: 2013-01-03

Total Pages: 276

ISBN-13: 0191663409

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Food Fortification: The evidence, ethics, and politics of adding nutrients to food critically analyses mandatory food fortification as a technology for protecting and promoting public health. Increasing numbers of foods fortified with novel amounts and combinations of nutrients are being introduced into the food supplies of countries around the world to raise populations' nutrient intakes. It is a technology that is becoming more widely used to tackle a variety of public health problems such as micronutrient malnutrition. Food fortification policies and programs are controversial. There are disputes over the ethics of food fortification as everyone who consumes fortified foods will be exposed to raised levels of nutrients irrespective of whether they will gain any benefit and often without their knowledge. There are also contested views about the evidence that is available to support such activities. This book discusses mandatory food fortification as an intervention to protect and promote public health through presenting a synthesis of the findings from research investigations into three topical case studies of mandatory food fortification: Universal salt iodisation to help prevent iodine deficiency disorders; mandatory flour fortification with folic acid to help prevent neural tube defects; and mandatory milk fortification with vitamin D to help prevent vitamin D deficiency. Each case study is assessed for its public health benefits, risks and ethical considerations.

Nutrition and Infectious Diseases
Nutrition and Infectious Diseases

Author: Debbie L. Humphries

Publisher: Springer Nature

Published: 2020-12-10

Total Pages: 524

ISBN-13: 3030569136

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This comprehensive and user-friendly volume focuses on the intersection between the fields of nutrition and infectious disease. It highlights the importance of nutritional status in infectious disease outcomes, and the need to recognize the role that nutrition plays in altering the risk of exposure and susceptibility to infection, the severity of the disease, and the effectiveness of treatment. Split into four parts, section one begins with a conceptual model linking nutritional status and infectious diseases, followed by primers on nutrition and immune function, that can serve as resources for students, researchers and practitioners. Section two provides accessible overviews of major categories of pathogens and is intended to be used as antecedents of pathogen-focused subsequent chapters, as well as to serve as discrete educational resources for students, researchers, and practitioners. The third section includes five in-depth case studies on specific infectious diseases where nutrition-infection interactions have been extensively explored: diarrheal and enteric disease, HIV and tuberculosis, arboviruses, malaria, and soil-transmitted helminths. The final section addresses cross-cutting topics such as drug-nutrient interactions, co-infections, and nutrition, infection, and climate change and then concludes by consolidating relevant clinical and public health approaches to addressing infection in the context of nutrition, and thus providing a sharp focus on the clinical relevance of the intersection between nutrition and infection Written by experts in the field, Nutrition and Infectious Diseases will be a go to resource and guide for immunologists, clinical pathologists, sociologists, epidemiologists, nutritionists, and all health care professionals managing and treating patients with infectious diseases.

Food Safety Handbook
Food Safety Handbook

Author: Ronald H. Schmidt

Publisher: John Wiley & Sons

Published: 2005-03-11

Total Pages: 866

ISBN-13: 047143227X

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As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.