Food science and nutrition are two interrelated fields that deal with the production, processing, preservation, quality, safety, and health aspects of food. Food science covers the physical, chemical, and biological properties of food, as well as the methods of food analysis, engineering, and technology. Nutrition covers the nutritional requirements, functions, metabolism, and interactions of nutrients in the human body, as well as the effects of food on health and disease.
One of the most popular and authoritative books on food science and nutrition is Food Science and Nutrition by Sunetra Roday[^1^] [^2^] [^3^]. This book is divided into two parts: food science and nutrition. The first part covers the basic concepts of food science, such as food composition, food chemistry, food microbiology, food engineering, food processing, food preservation, food quality, food safety, and food standards. The second part covers the basic concepts of nutrition, such as nutrients, digestion, absorption, metabolism, energy balance, nutritional assessment, dietary guidelines, food groups, special diets, and nutrition-related disorders.
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The book is written in a simple and lucid style that makes it easy for students to understand and learn. The book also contains numerous examples, illustrations, tables, charts, diagrams, and photographs that enhance the clarity and interest of the text. The book also includes review questions, exercises, case studies, and references at the end of each chapter to help students test their knowledge and apply their skills. The book is suitable for undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology. It is also a useful reference for professionals in the food industry.
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Food Science and Nutrition by Sunetra Roday is a comprehensive guide that covers all the essential topics of food science and nutrition in a systematic and logical manner. It is a must-read for anyone who wants to learn more about the fascinating world of food.
In the food science part of the book, the author explains the various components of food, such as carbohydrates, proteins, lipids, vitamins, minerals, water, and additives. She also discusses the chemical reactions that occur in food during processing and storage, such as browning, enzymatic changes, oxidation, hydrolysis, and fermentation. She also describes the various methods of food analysis, such as physical, chemical, instrumental, and sensory methods. She also introduces the principles and applications of food engineering and technology, such as heat transfer, mass transfer, fluid flow, rheology, and unit operations. She also covers the different methods of food processing and preservation, such as thermal processing, refrigeration, freezing, dehydration, canning, irradiation, fermentation, and packaging. She also explains the concepts and criteria of food quality, such as appearance, texture, flavor, aroma, color, and nutritional value. She also discusses the issues and challenges of food safety, such as food spoilage, food poisoning, food adulteration, food contamination, food hygiene, and food sanitation. She also reviews the various food standards, regulations, and quality management systems that govern the food industry.
In the nutrition part of the book, the author explains the functions and sources of nutrients in the human body. She also discusses the digestion and absorption of nutrients in the gastrointestinal tract. She also describes the metabolism and utilization of nutrients in the cells and tissues. She also covers the energy balance and expenditure of the body. She also provides the methods and tools for nutritional assessment and evaluation. She also presents the dietary guidelines and recommendations for different age groups and physiological conditions. She also classifies the foods into different groups based on their nutrient content and functions. She also suggests various special diets for specific needs and situations. She also identifies and explains the common nutrition-related disorders and diseases that affect human health. 8cf37b1e13