Food Nutrition, Science and Technology [Hardcover]

This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It discusses the innovations and principles driving the future of nourishment. The latest scientific information on food nutrition, science and technology are compiled for a better understanding of each division.?

Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)?

This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It compiles the latest scientific information on food nutrition, science and technology for a better understanding of each division.?

Neelam Singh is Lifestyle Health Coach on CDC's Diabetes Prevention Program at Providence Hospital Orenco, USA. She holds M.Sc in Food And Nutrition from Karnataka State University Bangalore, India. She has worked as consultant dietician and educated groups and companies on different aspects of nutrition and nutrition related health issues.

I. S. Singh holds Ph.D and has received advanced training in Food Technology at CFTRI, Mysore, India. Dr. Singh specializes in teaching, research and extension, and is recepient of Dr. Rajendra Prasad award for excellence in the field of post harvest technology.

Foreword

Preface

Part I: Food Nutrition

1. Fundamentals of food and nutrition science

2. Macro nutrients: Carbohydrate and water

3. Macro nutrients: Proteins and fats

4. Micro nutrients: Vitamins

5. Minerals

6. Nutritive value of plant-based foods

7. Nutritive value of animal-based foods

8. Dietary allowances in normal life cycle

9. Dietary allowances in disorders/diseases

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