What is one of the main goals of food fortification strategies discussed in programs?

One of the main goals of food fortification strategies is to enhance the nutritional value of foods. This process involves adding essential vitamins and minerals to staple foods or commonly consumed products to prevent nutritional deficiencies and improve public health. For example, fortifying flour with iron or vitamin D can help combat common deficiencies in the population, particularly in vulnerable groups such as children and pregnant women. By enhancing the nutritional content of widely consumed foods, fortification aims to provide a simple yet effective means of improving overall diet quality and promoting better health outcomes in the community.

Other options, while important in their own contexts, do not specifically relate to the primary focus of food fortification. For instance, increasing food exports pertains more to economic strategies rather than the direct nutritional improvements aimed for in fortification. Similarly, standardizing food packaging is primarily about consistency and quality control rather than enhancing nutritional value, and promoting sustainable agriculture focuses on environmentally friendly practices in food production rather than modifying the nutritional content of the food itself.