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Handbook of Food Fortification and Health : From Concepts to Public Health Applications Volume 1.
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 applica...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Dordrecht :
Springer,
2013.
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| Colección: | Nutrition and Health.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn854976188 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 130803s2013 ne of 000 0 eng d | ||
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| 019 | |a 1026435944 | ||
| 020 | |a 9781461470762 | ||
| 020 | |a 1461470765 | ||
| 029 | 1 | |a DEBSZ |b 431462429 | |
| 029 | 1 | |a GBVCP |b 75605348X | |
| 035 | |a (OCoLC)854976188 |z (OCoLC)1026435944 | ||
| 050 | 4 | |a QH519 | |
| 050 | 4 | |a RA427.8 | |
| 050 | 4 | |a TP248.65.F66 | |
| 050 | 4 | |a TX537 .H264 2013 | |
| 082 | 0 | 4 | |a 363.192 |a 613.2 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Preedy, Victor R. | |
| 245 | 1 | 0 | |a Handbook of Food Fortification and Health : |b From Concepts to Public Health Applications Volume 1. |
| 260 | |a Dordrecht : |b Springer, |c 2013. | ||
| 300 | |a 1 online resource (414 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Nutrition and Health | |
| 505 | 0 | |a Preface; Series Editor Page; About Series Editor; About Volume Editors; Acknowledgments; Contents; Contributors; Part I: Introductory Chapters and Perspectives of Fortification; Chapter 1: The Link Between Organizational Bodies and Fortification Strategies and Practice: The Role of the Forti fication Initiative; Introduction; Public Sector; Private Sector; Civic Sector; The Role of the Flour Fortification Initiative; Support for Mandatory Fortification; Folic Acid Experience; Conclusion; Guidance on Safe Levels to Be Added; Recommendations; References. | |
| 505 | 8 | |a Chapter 2: Current Mandatory Fortificants in Developed Nations Compared to Developing NationsIntroduction; Definitions/Terminology; Food Fortification; Mandatory vs. Voluntary Fortification; Types of Food Fortification Programs; The Advantages and Disadvantages of Food Fortification; Cultural and Religious Beliefs Towards Food Fortification; Prevalence of Major Micronutrient Deficiencies in the World; Iron; Iodine; Vitamin A; Folic Acid; Highlight: Folic Acid Fortification Programs; Success Story: The Flour Fortification Initiative; Fortification Economics; Guidance on Safe Levels. | |
| 505 | 8 | |a RecommendationsConclusions; References; Chapter 3: Fortified Humanitarian Food-Aid Commodities; Introduction; Overview of Food Aid Programming and Distribution; Distribution; Food Programming; Food Products; Transportation and Storage; Micronutrient Stability; Formulation Issues in Micronutrition Fortification of Humanitarian Food Aid Products; Target Population for Formulation; Guidance on Levels to Be Added; Recommendations; Conclusion; References; Chapter 4: Middle East Perspectives of Food Fortification: Implementation Dynamics and Policy Factors; Introduction. | |
| 505 | 8 | |a Status of Development of Middle Eastern CountriesFlour Fortification in the Middle East; Anemia Before and After Fortification; Conclusions; Recommendations; References; Chapter 5: Food Fortification Policy in Canada; Introduction; History of Food Fortification in Canada; Salt and Iodine; Nutrition in Newfoundland; Box 5.1 Nutrition in Newfoundland; Enrichment of Bread and Flour in Canada; Vitamin D Fortification in Canada; Indiscriminate Addition of Vitamins and Minerals to Foods in Canada; Folic Acid Fortification; Current Framework for Food Fortification Policy in Canada. | |
| 505 | 8 | |a Guiding PrinciplesBox 5.2 Codex Basic Principles for the Addition of Essential Nutrients to Foods; Current Regulatory Framework; Expansion of Voluntary Food Fortification in Canada; Proposal for Discretionary Fortification; Natural Health Products as Voluntarily Fortified Foods; Interim Marketing Authorization for the Addition of Vitamin D to Bread; Conclusion; Recommendations; References; Part II: Iron Fortification; Chapter 6: Iron Fortification of Milk and Dairy Products; Introduction: Iron Status in Human Nutrition; World Prevalence of Iron; Physiologic Role of Iron. | |
| 500 | |a Guidance on Safe Levels and on Levels of Fortification in Iron. | ||
| 520 | |a 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 t. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Diet therapy. | |
| 650 | 0 | |a Medicine. | |
| 650 | 0 | |a Food |x Biotechnology. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Public health. | |
| 650 | 0 | |a Health promotion. | |
| 650 | 0 | |a Internal medicine. | |
| 650 | 0 | |a Enriched foods. | |
| 650 | 0 | |a Food additives |x Health aspects. | |
| 650 | 2 | |a Nutrition Therapy | |
| 650 | 2 | |a Diet Therapy | |
| 650 | 2 | |a Medicine | |
| 650 | 2 | |a Nutritional Physiological Phenomena | |
| 650 | 2 | |a Public Health | |
| 650 | 2 | |a Health Promotion | |
| 650 | 2 | |a Internal Medicine | |
| 650 | 2 | |a Food, Fortified | |
| 650 | 6 | |a Diétothérapie. | |
| 650 | 6 | |a Médecine. | |
| 650 | 6 | |a Aliments |x Biotechnologie. | |
| 650 | 6 | |a Nutrition. | |
| 650 | 6 | |a Santé publique. | |
| 650 | 6 | |a Promotion de la santé. | |
| 650 | 6 | |a Médecine interne. | |
| 650 | 6 | |a Aliments enrichis. | |
| 650 | 7 | |a medicines (material) |2 aat | |
| 650 | 7 | |a public health. |2 aat | |
| 650 | 7 | |a medicine (discipline) |2 aat | |
| 650 | 7 | |a Diet therapy |2 fast | |
| 650 | 7 | |a Enriched foods |2 fast | |
| 650 | 7 | |a Food additives |x Health aspects |2 fast | |
| 650 | 7 | |a Food |x Biotechnology |2 fast | |
| 650 | 7 | |a Health promotion |2 fast | |
| 650 | 7 | |a Internal medicine |2 fast | |
| 650 | 7 | |a Medicine |2 fast | |
| 650 | 7 | |a Nutrition |2 fast | |
| 650 | 7 | |a Public health |2 fast | |
| 700 | 1 | |a Srirajaskanthan, Rajaventhan. | |
| 700 | 1 | |a Patel, Vinood B. | |
| 776 | 0 | 8 | |i Print version: |a Preedy, Victor R. |t Handbook of Food Fortification and Health : From Concepts to Public Health Applications Volume 1. |d Dordrecht : Springer, ©2013 |z 9781461470755 |
| 830 | 0 | |a Nutrition and Health. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1317766 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1317766 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n cis26195306 | ||
| 994 | |a 92 |b IZTAP | ||