The Value of FOOD

• Main Author: Fisher, Patty (Author)
• Other Authors: Bender, Arnold E.
• Format: Book
• Language: English
• Published: Oxford Oxford Ubiversity Press 1985
• Edition: 3rd ed
• Subjects: Nutrition; Food
• Online Access: Click Here to View Status and Holdings.
• Item Description: Includes index
• Physical Description: x, 208 pages illustrations 22 cm
• Bibliography: Bibliograpy: p. 200-204
• ISBN: 0198594658

This is a comprehensive tretbook on the nutrition spects of the footh we eat anif the mistical applications of the science of nutrition. It is intended primarily for studeran of home economics, social selance, food technology, and foref and institutional management will be invaluable for catering personnel in industry, hospitals, and schools and should be bedside reading for every concerned house wife. The topics that must be included in a study of nutrition are continually expanding. The nutritionat has to know not only what nutrients are needed for health and in what quantities, and how but how our manufactured foods are made, what materials are added or removed during processing, how the consumer is protected by the law and what new developments are taking place in plant and animal breeding and food selence and technology that affect diet and our nutrient intake. This revised edition of what has become a widely used textbook includes new material on social nutrition (why people eat what they dol, the diseases of affluence that may be related to our diet, enrichment, the use of food additives and the laws that control them, as well as labelling to provide the consumer with necessary information.