Certified Dietary Manager (CDM) Practice Exam

What effect does fortifying foods typically have?

1. It reduces their nutritional content

2. It adds beneficial nutrients

3. It maintains the original values of the food

4. It alters the taste significantly

The correct answer is: It adds beneficial nutrients

Fortifying foods involves the process of adding beneficial nutrients to enhance their nutritional value. This practice aims to help prevent dietary deficiencies and improve overall health, especially in populations at risk of nutrient shortages. Common examples of food fortification include adding vitamin D to milk, iron to cereals, or folic acid to bread, which can significantly contribute to the intake of these essential vitamins and minerals among consumers. The intention behind fortifying foods is to increase the nutrient density of the diet, making it easier for individuals to receive sufficient vitamins and minerals through their regular food intake. This is particularly important in addressing public health issues related to nutrient deficiencies, which can lead to significant health challenges, such as anemia or rickets. This focus on enhancing nutritional content sets fortification apart from other processes that might alter a food's attributes in less advantageous ways, such as reducing its original nutritional value or significantly impacting its taste.