Includes bibliographical references and index.

Part I. Novel food vehicles and agents for fortificants -- Multiple fortified egg for comprehensive nutritional and health support -- Apple pomace: source of dietary fibre and antioxidant for food fortification -- Fortified food made from animal products: from product design to nutritional intervention -- Dietary lipid sources as a means of changing fatty acid composition in fish: implications for food fortification -- Meat and meat products enriched with n-3 fatty acids -- Cheese fortication -- Yogurt fortified with date fiber -- Convenience drinks fortified with n-3 fatty acids: a systematic review -- Evaporated sugarcane juice as a food fortificant -- Fortification of fish suace and soy sauce -- Part II. Impact on individuals -- Targeting pregnant and lactating women and young children with fortified foods -- Fortification of human milk for preterm infants -- Fortification of school meals -- Food fortification and frail elderly nursing home residents -- Bread as a vehicle vitamin D fortification: application to nursing home residents -- Learnings from the posmenopausal health study for the effect of dairy products fortified wiht calcium and vitamin D on bone metabolism -- Cognition and multiple-micronutrient fortification of salt -- Part III. Public health, concepts and issues -- Food fortification as global public health intervention: strategies to deal with barriers to adoption, application and impact assessment -- Why food fortification with vitam B12 is needed? -- Folic acid to prevent neural tube defects: success and controversies -- Vitamin D fortification in North America: current status and future considerations -- In-home fortification of complementary feedings: Chinese perspectives -- Food fortification: a regulator's perspective -- Part IV. International perspectives -- Fortification of flour and outcomes: Oman's perspective-contextual considerations and outcome -- Strategies to improve micronutrient status of infants and young children with special attention to complementary foods fortified with micronutrients: perspectives from Vietnam -- Food fortification programmes in Pakistan -- Neural tube defects in Australia and food fortification with folic acid -- Vitamin D supplementation in children: Indian perspectives -- Use of fortified foods for Indonesian infants -- Micronutrient fortification of school lunch meals in Himalayan villages -- Iron fortification strategies in Brazil -- Iron-fortified and unfortified Nigerian foods -- Food fortification: what more is there to know?

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.