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Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present. [1] Food manufacturers and governments have used these practices since the 1920s to help prevent nutrient deficiencies in populations.
This resulted in a large expansion of enrichment, but smaller local mills were still selling cheap, unenriched flour that could end up consumed by the poor, which needed enrichment the most. In 1943, the War Foods Administration issued a temporary ban on non-enriched bread, finally raising enrichment compliance to 100%.
AP World History: Modern was designed to help students develop a greater understanding of the evolution of global processes and contacts as well as interactions between different human societies. The course advances understanding through a combination of selective factual knowledge and appropriate analytical skills.
In contrast to the anthropological treatments of food, the term foodways aims at a highly cross-disciplinary approach to food and nutrition. For example, the refereed journal Food and Foodways, published by Taylor & Francis, is "devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on ...
Enrichment of white rice with B 1, B 3, and iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. [ 3 ] [ 4 ] As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and ...
Unjust enrichment, in civil law; Enriched category, in mathematics; Chaptalization, a process in winemaking; Food fortification, the process of adding nutrients to cereals or grain; Enrichment in education, activities outside the formal curriculum; Enrichment of breathing gas for scuba diving (e.g. in Enriched Air Nitrox)
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
The history of early food regulation in the United States started with the 1906 Pure Food and Drug Act, when the United States federal government began to intervene in the food and drug businesses. When that bill proved ineffective, the administration of President Franklin D. Roosevelt revised it into the Federal Food, Drug and Cosmetic Act of ...