[Skip to Content]
[Skip to Content Landing]
August 27, 1973

Improvement of the Nutritive Quality of FoodsGeneral Policies

JAMA. 1973;225(9):1116-1118. doi:10.1001/jama.1973.03220370054019

The maintenance of a high level of nutritional health requires the continuous availability of a wholesome, nourishing food supply that can provide all of the essential nutrients in amounts sufficient to meet human needs. If the nutritional quality of foods is insufficient to meet these needs, means are available to enhance this quality by addition of specific nutrients. General policies and guidelines are desirable for such enhancement.

Recommended Dietary Allowances1 serves as a dietary standard of achievement in the United States and forms the basis for considerations of the improvement of the nutritive quality of foods.

Principles of Nutrient Improvement  Enrichment, restoration, and fortification illustrate the principles of the improvement of the nutritive quality of foods.Enrichment is the addition of more than one nutrient in conformity with a standard developed by the government (enriched bread, flour, and certain other cereal products). Restoration is the addition of nutrients to