Fortification refers to the process of adding essential nutrients to food and beverages to enhance their nutritional value. This practice aims to prevent deficiencies in populations by providing vitamins and minerals that may be lacking in the diet. Common examples include the addition of vitamin D to milk and iron to cereal. Historically, fortification has played a significant role in public health. It has helped reduce the prevalence of diseases caused by nutrient deficiencies, such as rickets from lack of vitamin D and anemia from insufficient iron. By improving the nutritional quality of everyday foods, fortification contributes to overall health and well-being.