Fortify
Fortify (fɔːrtɪfaɪ)
Fortify is a term often used in the medical field, particularly in the context of nutrition and health. It refers to the process of adding one or more essential nutrients to a food product to improve its nutritional quality.
Etymology
The term 'fortify' originates from the Latin word 'fortificare', which means 'to strengthen'. In the context of nutrition, it has been used since the early 20th century when governments began to mandate the addition of certain nutrients to staple foods to prevent deficiency diseases.
Related Terms
- Fortification: The process of adding nutrients to food. It can be done at the processing stage or can be a part of the recipe in home cooking.
- Biofortification: A process by which the nutritional quality of food crops is improved through agronomic practices, conventional plant breeding, or modern biotechnology.
- Micronutrient: Essential substances, such as vitamins and minerals, needed by the body in small amounts for proper growth and development.
- Malnutrition: A condition that results from eating a diet in which one or more nutrients are either not enough or are too much.
- Nutrient: A substance used by an organism to survive, grow, and reproduce.
Usage in Medical Context
In the medical field, fortify is often used in the context of addressing nutritional deficiencies. For example, milk can be fortified with vitamin D, flour can be fortified with folic acid, and salt can be fortified with iodine. This process helps to ensure that the population gets the necessary nutrients, even if their diet is not adequately balanced or varied.
Fortification is particularly important in developing countries where malnutrition is common. By fortifying staple foods with essential nutrients, it is possible to significantly reduce the incidence of deficiency diseases.
External links
- Medical encyclopedia article on Fortify
- Wikipedia's article - Fortify
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