For a better nutrition in the 21st century
This volume is a rich source of innovative, practical ideas for meeting the most urgent current and future nutritional needs, both in affluent societies and in developing areas of the world. It is an essential reference for all professionals involved in formulating dietary recommendations, counseling consumers on food selection and preparation, and producing, manufacturing, distributing, and retailing food.
This timely and thought-provoking book addresses the scientific basis and public health implications of dietary guidelines and the ramifications of new technologies for agriculture, aquaculture, and food processing. Noted experts describe current efforts to improve crop and livestock production and explore important new applications of food processing technology - such as design of "functional" foods to prevent or treat specific disorders and flavor-enhancing substances to compensate for chemosensory losses in the elderly. Close attention is given to the complex problems of reducing microbiological hazards in food and evaluating the safety of agricultural chemicals, food additives and preservatives, irradiated foods, chemically synthesized ingredients, enzymes used in food processing, and foods produced by genetic manipulation. Also included are incisive discussions on food labeling and consumer education, popular beliefs about nutrition, public attitudes toward food technology, future trends in consumer demand, and research priorities for industry, government, and the biomedical sciences.
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From Hunting and Gathering to Agriculture
Myth and Magic in Nutrition
The Nutritional Treatment of Diabetes
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agricultural animal areas assessment associated atherosclerosis cancer carbohydrate cereals changes chemical cholesterol chronic disease concerned consumer consumption coronary heart disease crop daminozide deficiency diabetes mellitus Diet and Health dietary fiber dietary guidelines dietary recommendations eating effects elderly enzymes Europe evidence fiber flavors food additives food industry food policy food production food safety gene genetic groups growth HDL-cholesterol Horisberger human improve increase individual inner directed ischemic heart disease issues labeling Leathwood levels maize major malnutrition metabolic micronutrients mortality National Nestec Ltd Nestle NIDDM Nutr nutrient nutrition nutrition research Nutrition Workshop Series nutritionists organizations outer directed population prevention problem programs protein public health reduced Report risk factors role saturated fat saturated fatty acids Schiffman scientific scientists selenium social specific studies sugar sustenance driven Switzerland TABLE taste trends United Kingdom Vevey/Raven Press vitamin vitamins and minerals W.P.T. James zinc