Fundamentals of Foods and Nutrition

Contents: Preface. 1. Nutrients: Macro and micro. 2. Food, metabolism and energy. 3. Foods, nutrition and health. 4. Disorders of nutrition. 5. Foodstuffs: structure and culinary uses. 6. Food adulteration. 7. Food preservation. 8. Improving nutritional quality of foods. 9. Cooking methods. 10. The National Food Security Bill, 2013. Annexure. Bibliography.

Food has been a basic part of our existence. Through the centuries we have acquired a wealth of information about the use of food to ensure growth of children and youth, to maintain a good health. Food, nutrition and health are intimately connected aspects of our life. Intake of the right kinds and amounts of food can ensure good nutrition and health, which may be evident in our appearance, efficiency and emotional well-being. There are over 40 essential nutrients supplied by food, which are used to produce literally thousands of substances necessary for life.

The book can be used as a valuable reference text for the undergraduate and post-graduate students of food science and technology, human nutrition and home science.