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In order to fight chronic anaemia and undernutrition, the government is making plans to distribute fortified rice through the Integrated Child Development Services and Mid Day Meal Schemes across the country from the year 2021, with special focus on Aspirational Districts.
Definition by WHO
According to the World Health Organisation (WHO), food fortification is defined as the practice of deliberately increasing the content of essential micronutrients so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health.
- The extent to which a national or regional food supply is fortified varies considerably.
- The concentration of just one micronutrient might be increased in a single foodstuff (e.g. the iodization of salt), or, at the other end of the scale, there might be a whole range of food–micronutrient combinations.
- In October 2016, Food Safety and Standards Authority Of India (FSSAI) operationalized the Food Safety and Standards (Fortification of Foods) Regulations, 2016 for fortifying staples namely Wheat Flour and Rice (with Iron, Vitamin B12 and Folic Acid), Milk and Edible Oil (with Vitamins A and D) and Double Fortified Salt (with Iodine and Iron) to reduce the high burden of micronutrient malnutrition in India.
- India’s National Nutritional strategy, 2017, had listed food fortification as one of the interventions to address anaemia, vitamin A and iodine deficiencies apart from supplementation and dietary diversification.