This chapter includes a case study about wheat flow fortification to reduce the deficiency of vitamins and minerals specifically in Jordan and other Middle East countries. This fortifications significantly reduced the prevalence of anemia in Jordan, especially among children and pregnant women. In some countries, fortification is voluntary in order to avoid reaching toxic levels to avoid vitamin or mineral toxication. The second case study is the production of local low protein flour for patients with amino acid disorder, which is the inability of individuals to metabolize a protein and amino acids. The third case study is the Mediterranean diet, which is considered to be a healthy one, and how to make it a sustainable consumption pattern. In 2012, a meeting of the FAO decided that 300 restaurants in 6 Mediterranean countries would adopt the Mediterranean diet to evaluate the effect of the diet on the prevalence of chronic diseases in restaurant patrons. The Med Diet guarantees the follow items: selection of local products, dishes made with traditional recipes, customer focus and sharing more information, more vegetables and fruit, whole grains, reduced amounts of sweets, not much red meet, and a concentration on legumes. This chapter is part of Module 9: How to Achieve the Sustainable Development Goals (SDG) in the Mediterranean – The Way Forward V. Nutrition and Education.

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