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CEREAL ENRICHMENT IN PERSPECTIVE, 1958 Prepared by COMMITTEE ON CEREALS . Food and Nutrition Board March 1958 NATIONAL ACADEMY OF SCIENCES â NATIONAL RESEARCH COUNCIL Washington 25, D. C.
CONTENTS Page REVIEW OF EARLY HISTORY OF ENRICHMENT 1 WAR FOOD MEASURES _ 2 STATE LEGISLATION _ 2 STANDARDS FOR ENRICHED BREAD 3 OPTIONAL INGREDIENTS 5 MILK IN BREAD 6 PROTEINS IN BREAD 6 WHOLE WHEAT vs. ENRICHED WHITE FLOUR AND BREAD 7 CORN PRODUCTS ENRICHMENT 7 MACARONI PRODUCTS ENRICHMENT 9 RICE ENRICHMENT In Asia In the United States 11 ENRICHMENT IN OTHER COUNTRIES 12 Cereal Enrichment in Latin America 12 Rice Improvement in Puerto Rico 13 Enrichment in Cuba - 14 Food Enrichment in Europe __ â 14 Scandinavian Food Enrichment Programs 14 British Policy on Nutritional Improvement of Staple Foods 14 Enrichment in Canada 15 PUBLIC HEALTH BENEFITS OF ENRICHMENT 16 The Newfoundland Report 16 Benefits in the United States _ _ - 16 DIETARY TRENDS IN RELATION TO ENRICHMENT â â 17
