Food science and nutrition / 3G E-Learning.

Macronutrients and trace elements -- Computation of nutrients requirements -- Public health nutrition -- Dietary management of diseases -- Nutrition care and assessment -- Processing of foods & techniques -- Food quality and food safety.

"Food Science is the multidisciplinary study of food and the application of knowledge thus gained to the development of food products and processes, the preservation and storage of foods, and the assurance of food safety and quality. Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. In food science, we study the physical, microbiological, and chemical makeup of food. Food scientists are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. As we all understand very well, health is a very complex topic. There are millions and millions of dollars that get invested in TV shows, pills, products, services, etc. that try to teach people about what health is and how to keep a healthy body both inside and out. When you get bombarded with so much information, whether it is from our doctor, government programs, or commercial products, it becomes hard to create your own personal game plan on what healthy life habits you should be developing. To maintain a healthy heart, active brain and optimally working muscles, a balanced diet that provides proper nutrients to body is essential. These nutrients provide energy as well as stronger bones, muscles and tendons. Nutrients also aid in the regulation of bodily processes, like blood pressure and digestion. So information related to nutrition is an essential component in improving dietary habits and food choices, in order to reverse the under nutrition and improve the nutritional diagnosis. This text book at the aspects of food science and nutrition. Key features: Covers all aspects of the food system from ‘farm to fork’ such as on-farm production, off-farm processing, distribution and consumers’ food selection and consumption, including the effect of different food on health. Examine the factors that influence food and choice and the associated health consequences.
Inspect the physical nature and chemical composition of food and also look at the effects of dietary nutrients on growth, development, health and wellbeing in the population. Topics are logically arranged according to the course outline of the subject. The use of simple language to facilitate a better understanding of each chapter. Illustrative examples of varying difficulties, wherever needed, are presented to enhance the interest of student. The provision of knowledge check test for every chapter is given at the end of chapter to strengthen the learning process of students. Case Study, Role Model, Keywords, and Examples are also provided to enrich the knowledge of students."--Back cover

Fund 164 CD Books International, Inc. Purchased 11/18/2020 78173 pnr PHP 3,600.00 2020-10-371A 2020-1-0324