Food Science and Nutritional Health
Subtitle: An Introduction
Publisher: West Publishing Company
Published: March 1984
Language: eng
Format: Paperback
Number of pages: 558
ISBN-13: 9780314696601
Subjects: Diets & dieting; Nutrition And Diet; Technology; Cooking / Wine; Science/Mathematics; General; Food Science; Nutrition; Diet; Food; Nutrition disorders
Table of contents: title: 1. Nutritional adequacy and the state of the body.-- 2. Nutrient requirements and energy needs of the body.-- 3. Water and oxygen: two essential substances.-- 4. Carbohydrates and their effect on health.-- 5. Fats, fatty acids, and cholesterol.-- 6. Protein: how much do we need?.-- 7. The vitamins: biological catalysts for life.-- 8. The other nutrients: minerals and trace elements.-- 9. The process of digestion and the foods we need.-- 10. The american diet: is it adequate?.-- 11. Heart disease: relationship to the diet.-- 12. Obesity, waight control, and dieting.-- 13. Nutritional implications of current dietary trends: we've come a long way, America.-- 14. The basis of food preservation.-- 15. Microorganisms in food: good germs and bad ones.-- 16. Food-borne disease: the harmful germs.-- 17. Heat preservation of foods: canning.-- 18. Cold preservation of foods: refrigeration and freezing.-- 19. The drying of food.-- 20. Food fermentations: the useful germs.-- 21. The use of chemicals for preservation and other purposes.-- 22. Nutritional losses during storage of processed foods.-- 23. Food legislation and regulation: how the government protects our food supply.-- 24. Read the label and set a better table.-- 25. Food safety: legal basis and safety testing.-- 26. The food additive controversy: is it or was it safe?