Abstract
Many nutrition surveys in developed and developing countries continue to indicate that an appreciable fraction of the population, particularly young children, adolescents,the elderly and women of child bearing age, can suffer from nutrient deficiencies at a borderline or pathological level. In the developed nations, nutrient needs and food choices of these specific population groups, the increasing use of dietetic and low energy products, the overall trend towards consuming fewer calories and the greater reliance on commercially prepared foods, are just some of the reasons why it is essential to re-examine policies and guidelines for the addition of nutrients to foods.
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Richardson, D.P. (1993). Food fortification. In: Ottaway, P.B. (eds) The Technology of Vitamins in Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2131-0_9
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DOI: https://doi.org/10.1007/978-1-4615-2131-0_9
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