Comparison of supplementary foods and fortified foods.

1. MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY
DEPARTMENT OF FOOD SCIENCE
Presented by –
 Lalhruaitluangi
 Krittika Mondal
 Sanjana Pal
 Sarnali Paul
 Sukanya Ghosh
 Ishika Maji
 Argho Roy
Topic - Supplementaryfoods Vs fortified food

2. INTRODUCTION
 Supplementary food are intended to
provide additional nutrients to a
person's regular diet. They are often
use when individual diet is lacking in
certain essential nutrients such as
vitamins or minerals.
 Fortified food are regular food that
have been enriched with specific
nutrients that are not naturally
present in the food.

3. OBJECTIVES
• SUPPLEMENTARY FOODS
To supplement or enhance the
intake of essential vitamins,
minerals and other nutrients when
a person's regular diet is
insufficient.
To prevent or combat malnutrition.
To support healthy growth and
development.
To enhance athletic performance
and recovery in athletes and fitness
enthusiast.
To promote overall health and
wellbeing by ensuring individual
receive a balanced intake of
essential nutrients
• FORTIFIED FOODS
To combat micronutrients
deficiency
To enhance nutritional value
To help individual meet their
nutrient requirements and
prevent or address specific
nutritional deficiencies in a
convenient and cost effective
way
To enhance the overall health
of population

4. WHAT IS SUPPLEMENTARY FOODS
• Dietary supplement is a manufactured
product intended to supplement the
diet.
• It is available as a pill, capsule, tablet or
liquid.

5. Beneficiary groups of supplementary foods
Pregnant
and
Lactating
mothers
Infants
Children
s
Malnourished
Childrens

6. SUPPLEMENTARY FOOD ACCORDING TO BENEFICIARY GROUPS
Folic Acid supplements
Iron supplements
Fiber
Omega 3 Fatty Acid
Calcium Supplement
Iron-fortified cereals
Pureed Fruits
pureed vegetables
Vegetables
Meat and Eggs
Dairy products
Ready-to-use therapeutic foods
Nut butters
Multivitamins and mineral supplement
high protein supplement

7. ADVANTAGES OF SUPPLEMENTARY FOOD
Some
supplements,
such as
antioxidants
or specific
vitamins, may
offer
protective
benefits
against
certain
health conditi
ons.
Preventative Health
In
humanitarian
or disaster
relief efforts,
supplementar
y food can
provide
essential
nutrition to
vulnerable
populations
when access
to a balanced
diet is
limited.
Emergency Situations
In certain life
stages, such
as childhood,
adolescence,
and
pregnancy,
individuals
may require
extra nutrients
for optimal
growth
and developm
ent
Supporting Growth and
Development:
Supplements
can provide
extra
calories and
energy for
individuals
with
increased
nutritional
needs, such
as athletes
or those
recovering
from illness.
Energy Source:
It helps
address
nutritional
deficiencies,
which can
lead to
improved
overall health
and reduce
the risk of
nutrient
related health
problems
Addressing
Deficiencies
Supplementar
y food can
provide
essential
nutrients like
vitamins,
minerals, and
proteins
helping
individuals
meet their
daily
nutritional
requirements
more easily.
Nutrient Boost

8. DISADVANTAGES OF SUPPLEMENTARY FOOD
Risk of Overconsumption
Cost
Digestive Issues
Side affects
Taking excessive supplements can lead to
nutrient imbalances and toxicity, as some
vitamins and minerals can be
harmful in high doses.
High-dose supplements can sometimes cause
digestive discomfort, such as
nausea or diarrhea
Food supplements can cause adverse side
effects. Consuming excessive amount of
Vitamin A in supplement from, for
example, may cause liver damage, reduce
bone strength, headaches and birth defects
 High-quality supplements can be
expensive, and their long-term use
may strain the budget, especially
for low-income
individuals or families.

9. What is fortified food ?
Fortified foods are food products that have had specific nutrients added to them to
increase their nutritional content. These nutrients are typically vitamins and minerals
that may be lacking in the original food product or that are added to enhance the
nutritional value of the food. The purpose of fortification is to address or prevent
nutrient deficiencies in the population and promote better overall health.

10.  Common examples of nutrients that are added to fortified foods include:
 Vitamins: Vitamins such as vitamin D, vitamin A, vitamin C, and various B vitamins (e.g., folic
acid, thiamine, riboflavin, niacin) are often added to foods to address deficiencies and improve
overall nutrition. For example, vitamin D is commonly added to milk to help prevent vitamin D
deficiency.
 Minerals: Essential minerals like calcium, iron, zinc, and iodine are added to foods to ensure that
people get an adequate intake of these nutrients. For instance, iron is often added to fortified
cereals to combat iron deficiency anemia.
 Folic Acid: Folic acid, a B vitamin, is commonly added to grains and cereals to help prevent
neural tube defects in newborns when consumed by pregnant women.
 Calcium: Some foods like certain types of orange juice are fortified with calcium to provide a
source of this essential mineral for individuals who may not consume enough dairy products.
 Iodine: Table salt is often iodized with potassium iodide to help prevent iodine deficiency, which
can lead to thyroid problems.
 Omega-3 Fatty Acids: Certain food products, like fortified eggs, may contain added omega-3
fatty acids, which are important for heart and brain health.

11. In the context of the Integrated Child Development Services (ICDS) program in India, fortified
foods are often provided to specific beneficiary groups to address nutritional deficiencies and
improve the health and well-being of vulnerable populations, particularly children and pregnant
or lactating women. The ICDS program aims to provide a package of services, including nutrition,
health, and early childhood development, to these groups. The beneficiary groups of fortified
foods within the ICDS program typically include:
 Children (0-6 years old):
Children under the age of six are a primary target group for fortified foods within the ICDS program. Fortified
foods are provided to address the nutritional needs of young children during their critical growth and
development years.
 Pregnant Women:
Pregnant women are another important beneficiary group. Fortified foods, especially those rich in essential
nutrients like iron and folic acid, can help support the health of both the pregnant woman and her developing
fetus.
 Lactating Women:
Lactating women, who are breastfeeding their infants, also benefit from fortified foods. Nutrient-rich foods
can help improve the quality of breast milk and ensure that both the mother and infant receive adequate
nutrition.

12. CHILD (0-6) YEARS PREGNANT WOMEN LACTATING MOTHER
Fortified Cereals like Fortified
rice, wheat, and maize cereals
Folic Acid-Fortified Foods
fortified bread and pasta
products
Calcium-Fortified Foods
e.g., milk, yogurt
Fortified Milk and Milk
Products yogurt or milk
powders are rich in calcium,
vitamin D,
Iron-Fortified FoodsIron-
fortified cereals bread and
grains rice
Iron-Fortified Foods
e.g., iron-fortified cereals
bread and grains rice
Fortified Biscuitsin the form of
powders, pastes, or liquids
Calcium-Fortified Foods like
Calcium-fortified orange juice
Omega-3 Fatty Acid-Fortified
Foods e.g.,
Omega-3 fortified eggs,
cooking oils
Fortified Nutritional
Supplements
Vitamin D-Fortified Foods
Vitamin D-fortified milk,
yogurt
Folic Acid e.g. breakfast
cereals and bread
Fortified Baby Food such as
fortified rice cereal, pureed
fruits, and vegetables
Omega-3 Fatty Acid-Fortified
FoodsOmega-3 fortified eggs
Vitamin D-Fortified Foods e.g.
Vitamin D-fortified milk
fortified yogurt
Fortified Snack Bars or Snack Prenatal Vitamin Supplements Prenatal Vitamin Supplements
NAMES OF THE FORTIFIED FOODS

13.  Fortified foods offer several advantages, Here are some of the key advantages of fortified foods:
• Improved Nutritional Status: Fortified foods provide essential vitamins and minerals, which can help address
nutrient deficiencies in populations. They contribute to improved overall nutritional status by increasing the
intake of specific nutrients.
• Prevention of Nutrient Deficiencies: Fortification is an effective way to prevent and combat specific nutrient
deficiencies, such as iron-deficiency anemia, vitamin A deficiency, and neural tube defects associated with
folate deficiency.
• Convenience: Fortified foods are often readily available and easy to incorporate into one's diet. They can be a
convenient source of essential nutrients, especially for individuals with busy lifestyles or limited access to
fresh, nutrient-rich foods.
• Disease Prevention: Fortified foods can help reduce the risk of certain diseases and health conditions
associated with nutrient deficiencies. For example, vitamin D-fortified foods can contribute to better bone
health, while folic acid fortification can reduce the risk of neural tube defects in newborns.
• Targeted Nutrient Delivery: Fortified foods can be targeted to specific populations or age groups, such as
children, pregnant women, or the elderly, who may have distinct nutrient needs. This customization helps
address the nutritional requirements of vulnerable groups.
• Enhanced Child Development: Fortified foods for infants and young children support healthy growth and
development, ensuring that they receive essential nutrients during critical stages of growth.

14. • Risk of Overconsumption: If not properly regulated, fortified foods can lead to overconsumption of certain
vitamins and minerals, which can have adverse health effects. Excessive intake of some nutrients, such as iron
or vitamin A, can be harmful.
• Uneven Distribution: The availability of fortified foods may not be uniform across regions or populations,
leading to unequal access to essential nutrients. Vulnerable groups with limited access to fortified foods may
continue to experience nutrient deficiencies.
• Nutrient Interactions: Nutrients in fortified foods may interact with each other, affecting their absorption and
bioavailability. Unbalanced fortification can lead to nutrient imbalances in the diet.
• Potential for Toxicity: High levels of certain fortified nutrients, particularly fat-soluble vitamins like vitamin A
and vitamin D, can accumulate in the body and lead to toxicity if consumed in excess.
• Natural vs. Synthetic Nutrients: Some fortified foods may contain synthetic forms of nutrients, which may not
be as bioavailable or biologically active as the naturally occurring forms found in whole foods.
• Quality Control: The quality and stability of fortification can vary, particularly in low-resource settings
where monitoring and quality control may be limited.
• Taste and Acceptance: Fortified foods may have altered taste or texture, which can affect consumer
acceptance, especially among those who are accustomed to traditional, non-fortified foods.
While fortified foods offer several advantages, they also come with certain disadvantages and
potential challenges, They are :

15. SUPPLEMENTARY FOOD’S
PROCESSING
Supplementary Foods can be different types. Below is given main supplementary food processing in a
flowchart :

16.  The World Health Organization (WHO) recommends several ready-to-use supplementary foods (RUSF)
for the treatment of malnutrition, especially in children. These products are designed to provide
essential nutrients and calories in a convenient, ready-to-use form. Keep in mind that product
availability and formulations may vary by region, so it's essential to consult with local health authorities
for specific recommendations. Here I have chosen 2 sample of supplementary food. They are:
A. Plumpy'Nut: Plumpy'Nut is a well-known and widely used RUSF. It is a peanut-based paste that is
energy-dense and nutrient-rich. It contains a balanced combination of proteins, fats, carbohydrates,
vitamins, and minerals and is often used to treat severe acute malnutrition in children.
B. Nutributter: Nutributter is another RUSF that comes in a paste or spreadable form. It is made from
peanuts and fortified with essential vitamins and minerals. Nutributter is often used to address
undernutrition in young children and pregnant or lactating women.
Sl No. Plumpy’Nut & Nutributter
1. Peanuts
2. Vegetable oil
3. Skim milk powder
4. Sugar
5. Vitamins and minerals
Ingredients of Plumpy’Nut & Nutributter are same and The specific formulation and amounts of
ingredients of these may vary by manufacturer and region.

17. A. PLUMPY’NUT
PROCESSING

18. B. NUTRIBUTTER PROCESSING

19. ADVANTAGES OF THESE TWO SUPPLEMENTARY
FOODS

20. DISADVANTAGES OF THESE TWO SUPPLEMENTARY
FOODS

21. RUTF SUPPLIMENTARY FOOD PROCESSING
Rutf food: ready-to-use therapeutic food (rutf) is a high-
energy, nutrient-dense paste used to treat severe
malnutrition, especially in children. It typically contains
ingredients like peanut butter, milk powder, sugar, and
essential vitamins and minerals. RUTF is designed to be
easy to use, store, and transport in areas with limited
resources, making it a valuable tool in addressing
malnutrition in vulnerable populations.

22. FLOW CHART OF RUTF FOOD
Ingredients
preparation
Mixing
Heating and
pasteurizatio
n
Homogen
ization
Cooling
Extrusi
on
Packaging
Quality
control
Storage and
distribution

23. PROCESSING OF RESOMAL
ReSoMal, or Rehydration Solution for Malnutrition,
is a specialized oral rehydration solution primarily
designed for the treatment of severe acute
malnutrition (SAM) in children.

24. FLOW CHART OF RESOMAL PREPARATION
Raw
material
selection
Cleaning and sorting Peeling and
cutting
Milling and
grinding
Cooking and heat
treatment
Drying
Milling (again)
Packaging
Quality control
Labeling and
storage

25. BENEFITS OF RUTF FOOD AND RESOMAL
Nutrient
rich
Long self life
High
acceptance
Reduce
mortality
BENEFIT
S OF
RUTF
FOOD
Cost-effective Rehydration
Easily
administered Reduce mortality
BENEFITS
OF
ReSoMal

26. FORTIFIED FOOD PROCESSING

27. EXAMPLES OF FORTIFIED FOOD
1) Breakfast
Cereals
Breakfast cereals that are adequately
processed to incorporate additional
nutrients that are not usually present in
sufficient levels are known as fortified
breakfast cereals. These cereals are fortified
with vitamins, minerals, and sometimes
other beneficial components to increase
their nutritional value.

28. PROCESSING OF BREAKFAST CEREALS:

29. Enhanced Nutritional
Content
Versatile and
customizable
Addressing
nutritional
deficiencies
Convenient source of
nutrients
ADVANTAGES
Added sugar content
Artificial additives
Cost considerations
Lack of whole foods
DISADVANTAGE
S
ADVANTAGES AND DISADVANTAGES OF BREAKFAST CEREALS

30. 2) FRUIT JUICE
Fortified fruit juice is a beverage
made from the juice of fruits that has
been enhanced with additional
nutrients, typically vitamins and
minerals, to increase its nutritional
value. This process involves adding
specific vitamins and minerals to the
juice to address potential deficiencies
in the diet or to provide additional
health benefits.

31. PROCESSING OF FRUIT JUICE:

32. Nutrient enhancement
Improved health
Longer shelf life
Convenience
ADVANTAGES
Reduced fiber
Caloric density
Cost
Limited phytonutrients
DISADVANTAGE
S
Advantages and disadvantages of Fruit Juice

33. PROCESS OF MAKING SOY MILK

34. ADVANTAGES OF SOY MILK
• Its is a great source of plant based protein.
• It’s a great source of vitamins and minerals .
• Its helps to fulfil the nutritional deficiency in cow milk sensitive
person , baby , children.
• Its helps to grow muscles and immune system.
• Soy milk also rich in omega-3 fatty acid.

35. DISADVANTAGES OF SOY MILK
• It can be severely allergic to many person.
• Excessive consumption of soy milk increase the chances of bladder
cancer.
• Excessive consumption soy milk increase the kidney stones.
• It is unsafe to use in pregnancy period.

36. 4.FORTIFIED SALT
Double fortified salt
(DFS) is a form of table
salt manufactured with
added iodine and iron.
When consume regularly
, it can helps in
overcoming iron
deficiency anaemia and
iodine deficiency
disorders

37. PROCESS OF MAKING DOUBLE FORTIFIED SALT

38. ADVANTAGES OF DOUBLE FORTIFIED SALT
• Its helps in overcoming the iron deficiency anaemia.
• Its helps in iodine deficiency disorders like goitre.
• Its helps to fulfil the micronutrients deficiency.
• Its helps is pregnancy and adult girl for iron deficiency
anaemia.

39. DISADVANTAGES OF DOUBLE FORTIFIED SALT
• Excessive consumption of salt can causes cardiac disorders.
• Excessive consumption of salt can does overdose of nutrient.
• Excessive consumption of salt can leads to digestive tract cancer.
• Excessive consumption of salt can causes severe health issues.

40. CONCLUSION
Supplementary foods and fortified foods are very important in treating the nutritional
deficiency disorders . supplementary foods and fortified foods are the two sides of a coin .
without supplementary needs there is no requirement of food fortification . fortified foods
are made to use as supplementary food , to treating the nutritional deficiency in every ages
of people . foods are fortified with different types of nutrients and vitamins to fulfil the
nutritional deficiency and disorders in peoples . but excessive supplementation or excessive
consumption of fortified foods can leads to severe health condition . so we can say at the
last that , supplementation with fortified food within limited amount ,has significant good
health effect in our human body.

41. THANK YOU