6.2.4
Fortification
Fortification
Fortification
Fortification involves adding nutrients to food to improve their nutritional value.
Reasons for fortification
Reasons for fortification
- Replenish nutrients removed during processing.
- Making foods more nutritious (and healthier).
- For marketing purposes, as people may think products are better for them.
Dangers of eating too many fortified foods
Dangers of eating too many fortified foods
- Excessive consumption may cause an individual to have too much of certain minerals in their diet.
Multivitamin supplements
Multivitamin supplements
- These supplements can help an individual get all the minerals and vitamins they need if their diet is lacking.
- Certain individuals are more likely to rely on them (e.g. women who are breastfeeding).
- Some people think that they don't really benefit a lot of people.
- Excessive consumption can be harmful.
Fortification Examples
Fortification Examples
Foods that can be fortified include:
Breakfast cereals
Breakfast cereals
- Can fortify with iron, folic acid and thiamin.
- Lots of people eat cereal. Fortification increases the chances of people getting their recommended nutrient intake.
White flour
White flour
- When white flour is made, iron, calcium, thiamin (B1) and niacin (B3) are all removed.
- Manufacturers are legally obliged to put these nutrients back in.
- They are naturally present in wholemeal flour so don't need to be added.
Alternatives to butter
Alternatives to butter
- Alternatives to dairy butter include nut butter and margarine.
- Manufacturers may voluntarily choose to fortify these to contain the same nutrients naturally present in butter - vitamins A and D.
Cholesterol lowering spreads
Cholesterol lowering spreads
- Adding plant sterols to some vegetable fat spreads can help individuals with high cholesterol to lower cholesterol.
- Individuals with normal cholesterol will not benefit.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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