Food fortification is the process of adding essential vitamins and minerals to food products to improve their nutritional value. This practice aims to prevent nutrient deficiencies in populations, especially in areas where certain nutrients may be lacking in the diet. Common examples include adding iron to flour or iodine to salt. Fortified foods can help address public health issues, such as anemia or goiter, by ensuring that individuals receive necessary nutrients through their daily diet. Governments and health organizations often promote food fortification as a cost-effective strategy to enhance overall health and well-being in communities.