About the Book

Basic of Food Science and Nutrition

Food Science and Nutrition is a comprehensive reference book that is specially designed to meet the needs of students of hospitality studies, hotel management, and catering technology. The purpose of this book is to offer its readers a thoroughly adequate and up-to-date view of the food science and nutrition. Foods science and their nutritive value, with the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. This book has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a technical and scientific manner, and retaining its nutritive qualities. The book begins with an all-round look into the intricacies of food science-what import it carries, the techniques and principles underlying it, the development of foods, the disciplines and aspects of food involved etc. With its practice-oriented approach, the book will fully meet the requirements of students undergoing undergraduate, diploma, or certificate courses in hospitality studies, hotel management and catering technology. CONTENTS : (1)Introduction (2)Food Security and Safety (3)Understanding the Nutrition (4)Carbohydrates (5)Food and Nutrition Guidelines for Healthy Adults (6)Role of Food and Nutrition for Health Maintenance (7)Nuts and Legumes (8)Vegetables and Cereal Foods (9)Tubers and Fruits (10)Oils, Fats and Dairy Products (11)Nutritive Value of Foods (12)Food Preservation.