Report of an FAO technical meeting
Rome, Italy, 20-23 November 1995
Food and Agriculture Organization of the United Nations
Rome, 1996
Reprinted 1997
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M-80
ISBN 92-5-103884-8
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© FAO 1996
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Iodine
Iron
Vitamin A
Vitamin D
Vitamin E
Vitamin C
B-Complex Vitamins
Practical Problems Encountered in Establishing Fortification Programmes
General principles for addition of nutrients to foods
Consideration of additional requirements
FOOD CONTROL SYSTEMS IN FOOD FORTIFICATION PROCESSES
The effects of inadequate food control
Obstacles to adequate food control
REQUIREMENTS FOR EFFECTIVE FORTIFICATION IN FOOD AID PROGRAMMES
CONCLUSIONS AND RECOMMENDATIONS
General recommendations
Specific recommendations and areas for future work
ANNEX 1 - LIST OF PARTICIPANTS
ANNEX 3 - LIST OF WORKING PAPERS
ANNEX 4 - MICRONUTRIENT FORTIFICATION OF FOOD: TECHNOLOGY AND QUALITY CONTROL*
1.1 Forms of Nutritional Intervention
1.2 Food Fortification: A Definition
1.3 Food Fortification in Developed Countries
1.4 Food Fortification in Developing Countries2. NUTRIENT ADDITIONS TO FOOD - TECHNOLOGY
2.1 Cereals and Cereal based products
2.1.1 Rice and other whole cereal grains
2.1.2 Flours, cornmeal and bread and pasta
2.1.3 Breakfast cereals2.2.1 Liquid milk
2.2.2 Powdered milk
2.2.3 Other dairy products2.4.1 Salt
2.4.2 Monosodium glutamate
2.4.3 Sugar
2.4.4 Sauces3. IMPACT OF OTHER TECHNOLOGIES ON FORTIFICATION PROCEDURES
3.1 Thermal Processes
3.2 Packaging Materials
3.3 Irradiation and Microwaves4. VITAMIN AND MINERAL FORTIFICANTS
4.1 Properties of Micronutrient Compounds
4.1.1 Vitamin A
4.1.2 Vitamin D
4.1.3 Vitamin E
4.1.4 Vitamins of the B Complex
4.1.5 Vitamin C
4.1.6 Iron fortificants
4.1.7 Iodine compounds
4.1.8 Other mineral additives4.2 Other considerations in the use of fortificant compounds
4.2.1 Bioavailability of commercial preparations
4.2.2 Nutrient-nutrient interactions
4.2.3 Nutrient-matrix interactions5. QUALITY ASSURANCE AND CONTROL
5.1 Quality Assurance/Control in Food Processing
5.2 HACCP and QACCP
5.3 Analysis of Vitamins and Minerals
5.4 Role of Legislation and Food Control6. FUTURE DIRECTIONS OF FORTIFICATION
6.1 Technical Problems Requiring Attention
6.2 Analytical Considerations
6.3 Health Implications of Micronutrients
6.4 Nutritional Implications of New Dietary Trends
6.5 Standardisation and Regulation
ANNEX 6 - REQUIREMENTS FOR EFFECTIVE FORTIFICATION IN FOOD AID PROGRAMMES