NUTRITION is an important subject in these days of health awareness and consciousness. With medical treatment becoming highly expensive and out of the reach of the common man, prevention seems to be the better alternative then cure. In this context, food, its values and the way it affects our bodies and health has gained widespread importance. This book explains the basic and introductory principles of nutrition and food science and covers the entire process of food from harvesting or slaughtering, through processing and cooking, to final consumption. Packaging, storage and distribution and how lack of proper processes and techniques can affect food quality and safety are also discussed in detail. Nutritionists, dieticians and all those involved with the hospitality and food industries will find this book a most useful addition to their knowledge that will help them rise to higher levels of success.
There are no reviews yet.