Food Based Way to Health: Food-to-Food and Bio-Fortification

Authors

  • Monika Jain Professor, Department of Foods Science and Nutrition, Banasthali Vidyapith, P.O. Banasthali Vidyapith, Rajasthan- 304022, India. https://orcid.org/0000-0002-4262-2700

Abstract

New thinking is emerging concerning fortification and enrichment. Fortification of a micronutrient-poor staple with a concentrated micronutrient-rich food is an under explored strategy with household/community-level income-generating and gender-empowering potential. Sun-dried fruits and vegetables seasonally available in surplus or seasonal leafy vegetables dried and then made into inexpensive nutrient-concentrated leaf flours, could be readily incorporated into family soup pots or micronutrient-deficient traditional gruel for complementary and post-weaning diets of children. Some traditional household food preservation and preparation practices, such as fermentation (e.g. of fish, soy and milk products), favour micronutrient retention or enhance bioavailability, particularly of iron and are important components of a household food-to-food fortification strategy.

How to cite this Editorial: Jain M. Food Based Way to Health: Food-to-Food and Bio-Fortification. J Adv Res Food Sci Nutr 2019; 2(1&2): 1.

Downloads

Published

2019-10-19