8 Questions
Match the following terms with their definitions:
Restoration = Addition of a nutrient to a staple or widely consumed food deficient in nutrients Enrichment = Addition of vitamin C to fruit juices Fortification = Adding vitamin A, iron, and folic acid to grains General principle for food fortification = Guidelines for introducing a food fortification regime
Match the following criteria with their requirements for fortified food:
Constant consumption patterns = Low risk of excess consumption Good stability during storage = Relatively low cost Centrally processed = Minimal stratification of fortificant No interaction between fortificant & carrier agent = Contained in most meals
Match the following attributes with their importance in food fortification:
Commonly consumed by target population = Availability unrelated to socio-economic status Linked to energy intake = Easy implementation of quality control measures Few locations for fortificants addition = Effective monitoring and enforcement procedures Contained in most meals = Improvement in nutrient intake in the population
Match the following types of food fortification with their examples:
Salt fortification = Iodine Cereal products fortification = Thiamine, riboflavin, niacin Margarine fortification = Vitamin A Milk fortification = Vitamin D
Match the following historical food fortification practices with the countries they were introduced in:
Salt iodization = Switzerland & USA Cereal products fortification = Common practice from early 1940s Milk fortification with Vitamin D = USA Folic acid fortification of wheat = Canada, USA, & Latin America
Match the following objectives of fortification with their purposes:
Restore nutrients lost during processing of foods = Resolve nutrients content to original raw food levels Improve nutrient intake of a population = Add small quantities of nutrients to food Reduce risk of iron-deficiency anemia in young children = Fortify food for young children with iron Decrease vitamin A deficiency in Central America = Fortify sugar with vitamin A
Match the following successful food fortification programs with their results:
Fortify sugar with vitamin A in Central America = Decreasing vitamin A deficiency Iron-fortified food for young children = Reducing risk of anemia in this age group Folic acid fortification of wheat in Canada, USA, & Latin America = Adoption in these regions Salt iodization in most countries = Availability across most countries
Match the following vitamins/minerals with the deficiencies they help control:
Vitamin A & D = Deficiencies controlled successfully in industrialized countries Several B vitamins (thiamine, riboflavin, niacin) = Deficiencies controlled successfully in industrialized countries Iodine = Deficiencies controlled successfully in industrialized countries Iron = Reducing risk of anemia in young children
Learn about the importance and principles of food fortification, including types, requirements, and regulatory aspects. Understand micronutrient malnutrition and the purpose of adding nutrients to food for improving overall diet quality.
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