Practices
Food Fortification
Nutrition Practice
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The practice of deliberately adding vitamins or minerals to a widely consumed food, such as iodizing salt or adding folic acid to flour, to correct a micronutrient deficiency across a whole population without requiring individual behavior change. It is credited with sharply reducing conditions such as goiter and neural tube birth defects where adopted at scale.
Facts
Origin YearThe year iodized salt was introduced in the United States, the first large scale food fortification program. Practice ClassNutrition science, public health 2 Cross-Tradition Connections
Associated With
The World Health Organization recommends large scale food fortification as an evidence informed and cost effective intervention against vitamin and mineral deficiencies.
In Branch
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