The addition of nutrients to foods. Although often used interchangeably, the term fortification is used of legally imposed additions, and enrichment means the addition of nutrients beyond the levels originally present.
Improving the quality of a food up to a specified nutritional standard by adding nutrients to the original food.
The addition of nutrients to foods according to standards established by the Food and Drug Administration usually refers to the addition of nutrients to cereal products.
Process of restoring nutrients lost during processing to a food.
In education, use of special kinds of subject matter and experiences, often going beyond the basic content of the curriculum, to expand and deepen the knowledge and understanding of students. Enrichment is often used with college-bound students, especially those who are gifted, to enhance their education and keep their interest, when the ordinary curriculum might not be sufficiently challenging and stimulating. In preschool programs and in compensatory education, enrichment might be used to help students gain experience and skills they might not have obtained from their home environment, as through field trips, audiovisual presentations, and visiting experts.
A type of fortification in which nutrients are added for the purpose of restoring those lost in processing to the same or a higher level than originally present.
Enrichment is the process of adding nutrients to food. This is often done to replace nutrients that were lost during processing, such as adding calcium, iron, thiamin, and niacin to flour that lost these nutrients during milling. Enrichment can also be done to improve a substitute, like adding vitamins A and D to margarine to make its nutritional value comparable to that of butter. In some cases, enrichment is done to maintain a consistent level of a specific nutrient in a food, such as adding vitamin C to fruit juice.