What two foods would you target for fortification

Reference no: EM133297440

Assume that you are a nutrition scientist. You have been asked to start a program to fortify foods with either vitamin A or vitamin D. The choice of which vitamin will be used to fortify foods is going to be up to you.

Using your knowledge about vitamin A and vitamin D status in the U.S., which vitamin (A or D) would you choose to add to foods?
What two foods would you target for fortification with the vitamin you selected? Remember that fortification is adding a nutrient that was not originally there. Does the food lend itself to having a vitamin added? (Do not use foods that are already fortified with either A or D)
Why did you pick the two foods that you did for fortification? Is the population that is most at risk for deficiency of this vitamin generally consuming this food?
Do you see any potential for toxicity from fortification of these two foods? Why or why not?

Reference no: EM133297440

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