Republic Act No.

8976
Philippine Food Fortification Act
2000

Group members:
Binondo, Brigette V.
Muyco, Jobelle Lou P.
Rapista, Mery Joy S.
 Purpose of the Law

• To prevent and limit nutritional deficiency problems

in the Philippines
• Provides for the addition of nutrients to processed
foods or food products as per the Recommended
Dietary Allowances (RDA)
 Major Points of the Law

• Rice with iron

• Wheat flour with vitamin A and
iron
• Refined sugar – with vitamin A
• Cooking oil – with vitamin A
 Challenges in implementation of the law

• Establishment of clear programme Policy

• Targeting staple foods
• Strict enforcement of food-fortification laws
• Conduct of efficacy and effectiveness studies
• Establishment of quality assurance and monitoring procedures
• Improving nutrient content of food through genetic modification
 Conclusion and Recommendations
Conclusion

TFood fortification is an essential element in nutrition strategies to alleviate

micronutrient deficiencies. It is a dynamic area developing in response to the needs of both
population groups and industry. Efforts should continue to develop improved and new
systems of delivering micronutrients to target populations through appropriate fortification
procedures. therefore, we conclude that to facilitate this, those who are involved in the
establishment of food fortification programmes locally must have ready access to
information concerning fortification techniques and procedures being used all over the
world. Furthermore, a multi-disciplinary approach is essential for successful fortification
with active collaboration of all sectors involved. Government, donor agencies, the food
industry, local academic institutions, food legislators, and consumers are among them. 
General recommendations regarding food fortification:

 Efforts should continue to harmonize national legislation concerning fortified foods,

with the international standards of the Codex Alimentarius.
 International guidelines to advise food aid donors on acceptable and safe fortification
practices should be developed; guidelines should not be so restrictive as to impede the
provision of high quality food aid commodities nor hinder communication on
fortification between relevant parties.
 There should be appropriate fortification of foods used in food aid programmes, with
donors being required to provide relevant nutritional information particularly through
adequate labelling.
 Levels of fortification should be evaluated and adjusted according to bioavailability of
the nutrient(s) in the diets of target populations.