Applied Nutrition and Food Science

Contents: Preface. 1. Introduction. 2. Basic food nutrients. 3. Food nutrients sources. 4. The basic ingredients. 5. Food processing. 6. Food safety management. 7. Storage and control. 8. Cooking and its impact on nutrition. 9. Nutrition and delicacies. 10. Dynamics of food science: major issues. Glossary. Appendices. Bibliography. Index.

From the preface: "Food nutrition and health are interrelated terms, which gained keen attention at large after significant achievements/findings of recent investigations and researches in the field. Though modern food science owes a lot to the scientific researches in the West, ancient Indian system of health and medicine, known as Ayurveda has clearly touched these aspects elaborately.

As of now, with advancement of man, total change has taken place in his environment and style of living. In this environment, his survival needs have become far greater than those of the primitive man. It is often said, "man have become a sitting race, and its is doubtful whether a sitting race can long survive." Under such circumstances food habits have changed a lot too.

It is significant to note that people eat foods and not nutrients; as few people know which foods supply which nutrients, allowing people to self-regulate their diets means that they run the obvious risk of deficiency. Due to past difficulties of educating people about nutrient intake, governments have opted to counsel on what foods to eat rather than on what nutrients to ingest."