Food Fortification for Micronutrient Deficiency Control | Nutrition and Health Strategies | AGPH Books
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Book Title : Food Fortification for Micronutrient Deficiency Control | Nutrition and Health Strategies | AGPH Books
Food Fortification for Micronutrient Deficiency Control examines the important role of fortified foods in reducing nutritional deficiencies and improving public health outcomes across the world. The book explains how food fortification serves as an effective and sustainable strategy for addressing hidden hunger and supporting micronutrient deficiency control among vulnerable populations. It discusses major micronutrients such as iron, iodine, vitamin A, zinc, folic acid, calcium, and vitamin D, while also highlighting their biological functions, deficiency disorders, and health implications. In addition, the text explores the relationship between nutrition, immunity, growth, cognitive development, and disease prevention in different population groups.
The book provides a detailed understanding of food enrichment and fortification technologies used in cereals, dairy products, edible oils, salt, beverages, and processed foods. Furthermore, it explains methods of nutrient stabilization, quality control, packaging, storage, and safety standards that help maintain the nutritional value of fortified products. Special emphasis is placed on scientific advancements, industrial applications, and cost-effective approaches that improve the accessibility and effectiveness of fortification programs in both developed and developing countries. These approaches play a significant role in strengthening micronutrient deficiency control strategies at both community and national levels.
In addition, the text discusses national and international policy frameworks, regulatory guidelines, public distribution systems, and monitoring mechanisms related to food fortification programs. It also examines implementation challenges such as consumer awareness, affordability, infrastructure limitations, cultural food practices, and compliance issues faced by governments and food industries. Through practical examples, case studies, and public health perspectives, the book demonstrates how fortified foods contribute to reducing anemia, stunting, birth defects, weakened immunity, and other nutrition-related disorders.
Written for students, nutrition professionals, healthcare practitioners, policymakers, and researchers, this book presents scientific concepts in a simple, clear, and practical manner. Overall, it serves as a valuable academic and professional resource for understanding sustainable nutrition interventions, disease prevention strategies, and the role of food fortification in strengthening national nutrition and public health programs.
About The Publisher:
AGPH Books is a Professional Self Book Publishing House based in Central India, specializing in academic, professional, fiction, and non-fiction books in both print, digital and audio formats. The publishing house produces textbooks, research and reference works, biographies, self-help titles, children’s books, literary fiction, poetry, and general interest publications. With a transparent publishing process and strong digital distribution, AGPH Books ensures global availability through Google Books, Amazon, Flipkart, and its official website store, supporting authors and institutions in reaching a wide and diverse readership.
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About the Author
Dr. Sulakshana Mane Mohan, MSc., PhD, Associate Professor & Head, Department of Food Nutrition and Dietetics, NSS Coordinator, SNDT Women’s University, Mumbai. Dr. Sulakshana Mane Mohan is an accomplished academician and community nutrition expert with over 25 years of dedicated service in the field of Food Science and Nutrition. She currently serves as Associate Professor and Head of the Department of Food Nutrition and Dietetics at SVT College of Home Science, SNDT Women’s University, Mumbai, and holds the prestigious post of NSS Program Coordinator for the University. Her academic and research expertise is complemented by her strong commitment to public health and community welfare. Dr. Mane has successfully led and collaborated on numerous nutrition outreach programs across urban and rural Maharashtra, working closely with NGOs and government schemes such as UNICEF, ICDS, and the Health Department to promote health education, food fortification, and dietary interventions. Her doctoral research focused on iron and zinc fortification in jaggery-based traditional foods, blending science with cultural relevance. She has authored multiple research papers and has guided postgraduate and PhD scholars in areas such as public health nutrition, food processing, and entrepreneurship. In addition to her academic leadership, Dr. Mane conducts entrepreneurial workshops and actively mentors students to develop skills in innovation, startup planning, and social entrepreneurship. With her deep involvement in curriculum development under NEP 2020, leadership in national service programs, and hands-on experience in grassroots-level nutrition advocacy, she continues to inspire future generations of nutrition professionals. This book encapsulates her holistic approach—linking scientific knowledge with real-world applications for a healthier, empowered society.
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