ON FOOD fORTI - DOH Central Library - Department of Health

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with vitamins A and C, iron and
iodine. Fortification is the addition
of nutrients to food products which
are highly acceptable and widely
consumed, Intensified dialoguewith
the food manufacturingindustryhas
resulted in more and more food
companies becoming aware of the
importance (nutritional and
economic) ofthe threemicronutrients
and actually testing the market with
fortified food products.
Specific brands of margarine,
hot-dogs, noodles, chocolate drinks,
snack foods, and carbonated drinks
werefortified withbeta-caroteneand
iron; and fortification was used as
a marketing angle. Furthermore, a
salt producer has ventured into the
productionandmarketingofiodized
salt. Today, 14 salt iodization plants
are operating in various parts of the
countryandmanymoreare expected
to be operational before the end of
the year.
c. Dietary Modification
A Report on Food Fortification
Considered the bestandthe most
practical strategyto eliminatehidden
hunger permanently is for Filipinos
to develop good eating habits, i.e.
for each Filipino to eat a variety of
foods everyday;more vitaminA and
iron-rich foods as dark green leafy
vegetables, yellow and orange fruits
and vegetables; iodine-rich foods like
seaweedsandseafoods; increased fat
intake of young children to enhance
absorption of vitamin A; increased
vitamin C intake to enhance iron
absorption; iodized salt and other
fortified foods.
In additionto this, full and prolonged
breastfeeding is encouraged. So is the
improvedaccessandavailabilityofpotable
water to help prevent infections.
Educational and social marketing
programs are important in this regard.
d. Home food production
Growing fruits and vegetables
in horne, community, and school
_ gardens; andthe raising andgrowing
of small animals are encouraged to
increase the household supply of
foods rich in vitamins and minerals.
Of course translating all of these
strategies into action has required a lot
of advocacy work.