Food fortification – should progressive nutritionists support it or not?

Authors

DOI:

https://doi.org/10.26596/wn.20251633-4

Keywords:

iodine deficiency, vitamin A deficiency, folic acid fortification, fluoridation of water, thyrotoxicosis

Author Biography

  • Ted Greiner

    Ted Greiner earned a PhD in international nutrition at Cornell University in 1983 under Michael Latham. He then assisted the Ministry of Health in Yemen set up a nutrition unit until 1985 when he became nutrition advisor to the Swedish International Development Cooperation Agency, serving in that capacity until 2004. In 2001 he also became Associate Professor of International Child Health at Uppsala University. From 2004-8 he served as senior nutrition expert at the non-profit Program for Appropriate Technology in Health. From 2008-15 he was Professor of Nutrition at the highest ranked food and nutrition department in South Korea at Hanyang University in Seoul. He has since retired and lives in NE Brazil. He has served as the Editor-in-Chief of World Nutrition and a member of the World Public Health Nutrition Association Executive Committee since 2017.

Downloads

Published

2025-09-30

Issue

Vol. 16 No. 3 (2025)

Section

Editorials

License

Authors retain all copyrights. In making a submission to World Nutrition, they are certifying that all material is theirs except quotations, as indicated, and that they have obtained permission for any photos, tables, or graphics taken from other publications or websites. 

Share