This is a real-world medical entrance exam question, please give the true answer based on the question and selection. Topic name: Nutrition and health, Subject name: Social & Preventive Medicine
All are food foification except - 
Select and explain. 
A. Addition of colour to saccharin, B. Addition of Vit A to food stuff, C. Addition of extra nutrients to food stuff, D. Iodisation of salt
A: Addition of colour to saccharin
Answer: A: Addition of colour to saccharin 
Explanation: <p> Food foification :- Public health measure aimed at reinforcing the usual dietary intake of nutrients with additional supplies to prevent/control some nutritional disorders. WHO has defined it as the process by which nutrients are added to foods to maintain or improve the quality of diet of a group, community or a population. Programmes demonstrated effectiveness of foification of food or water are: 1. Flouridation of water as a preventive dental caries. 2. Iodization of salt for combating the problem of endemic goitre. 3. Food foification(eg: vanaspati, milk) with vitamins A and D. 4. Twin foification of salt with iron and iodine. In order to qualify as suitable for foification, the vehicle and nutrient must fulfill ceain criteria: 1. The vehicle foified must be consumed consistently a pa of regular daily diet by the relevant sections of the population or total population. 2. The amount of nutrient added must provide an effective supplement for low consumers of the vehicle, without contributing a hazardous excess to high consumers. 3. The addition of nutrient should not cause it to undergo any noticeable change in taste, smell appearance or consistency. 4. The cost of foification must not raise the price of food beyond reach of the population in greatest need. Food additives: Defined as non nutritious substances which are added intentionally to food , generally in small quantity, to improve its appearance, flavour , texture, or storage propeies. Eg: colouring agents(saffron), flavouring agents(vanilla essence), sweeteners(saccharin). Reference: Park&;s textbook of community medicine 23 rd edition pg no. 658}