Answer:
Fortified
Explanation:
Foods in which useful or essential vitamins and minerals are added in order to bolster and or enrich their nutritional value are considered fortified.
The goal in doing so is to efficiently provide consumers with these micronutrients through common foods, food groups, and ingredients, thereby reducing the prevalence and incidence of dietary deficiencies which can pose certain risks to the individual's health.
For example, some hot cereals like cream of wheat are fortified with iron, some flours are fortified with thiamine (vitamin B1) which can prevent the development of iron-deficiency anemia and beriberi or Wernicke-Korsakoff Syndrome, respectively.
The nine-letter keyword is "fortified," which can also be expanded as a term to fortification.
The 9-letter keyword that describes "the addition of vitamins and minerals to foods to boost nutritional content" is "fortified."
Fortified foods are those that have been enriched with additional nutrients such as vitamins and minerals, beyond what is naturally present in the food.
This process is commonly used to enhance the nutritional value of foods, especially in cases where the natural nutrient content may be insufficient or when certain populations require higher levels of specific nutrients.
Fortification can involve adding vitamins like vitamin D, vitamin B12, or minerals like iron, calcium, and zinc to various food products such as cereals, milk, juices, and bread. This practice aims to address nutritional deficiencies, improve overall health outcomes, and contribute to public health initiatives targeting specific nutrient needs within populations.
Therefore, "fortified" accurately captures the concept of enhancing nutritional content through the addition of vitamins and minerals to foods.