About the Book

Food and Nutrition

The food and nutritional analysis is based on the food balance sheet method and consumer survey method. Food is any substance, usually composed of carbo-hydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure. The nutritional value of food that we eat greatly governs our health and therefore most of the activities that we do in our life. Nutrition is the science of food, the nutrients in foods and how the body uses those nutrients. It includes the process of ingestion, digestion, absorption, metabolism, transport, storage and excretion of those nutrients. It also includes the environmental, psychological and behavioral aspects of food and eating. The six classes of nutrients include: carbohydrates, fats, proteins, vitamins, minerals and water. The aim of this book is to provide teachers and students with clear, concise and correct definitions and descriptions of the food and nutrition terms throughout. CONTENTS : (1)Introduction to Food (2)Nutritive Value of Foods (3)Role of Vitamins in Food; Function of Minerals in Food (4)Importance of Calcium in Food (5)Importance of Water in Food (6)Balanced Diet (7)Organic Foods (8)Nutrients with an Antioxidant Role (9)Food Preservation (10)Food Spoilage (11)Chemicals in Food.