The nutritional status of a population depends on the availability of food, its consumption, and its biological utilization. Nutrition is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life. Many common health problems can be prevented or alleviated with a healthy diet. The diet of an organism is what it eats, which is largely determined by the perceived palatability of foods. Dietitians are health professionals who specialize in human nutrition, meal planning, economics, and preparation.
The aim of this book is provide the role of food and nutrition in maintaining good health and minimizing the risk of chronic diseases. The book delves on basic aspects of food and nutrition, food security, food compositions, nutritional and health values of food and various categories of food–cereals, pulses, nuts, milk, vegetables, fruits and spices. The book also includes the development and implementation of dietary guidelines.
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