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Nutrition and Food Science

 
P. Janaki Rao (Author)
Synopsis NUTRITION is an important subject in these days of health awareness and consciousness. With medical treatment becoming highly expensive and out of the reach of the common man, prevention seems to be the better alternative then cure. In this context, food, its values and the way it affects our bodies and health has gained widespread importance.  This book explains the basic and introductory principles of nutrition and food science and covers the entire process of food from harvesting or slaughtering, through processing and cooking, to final consumption. Packaging, storage and distribution and how lack of proper processes and techniques can affect food quality and safety are also discussed in detail. Nutritionists, dieticians and all those involved with the hospitality and food industries will find this book a most useful addition to their knowledge that will help them rise to higher levels of success.
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About the author

P. Janaki Rao

P. Janaki Rao did M.Sc. Home science (food and Nutrition) form Andhra Pradesh Agricultural University, Hyderabad, and later obtained a doctorate (Ph.D.) in the same subject from the same university. She has taught graduate and post-graduate levels for ten years. She writes a lot on her subject and her articles have been printed in leading general and professional journals and magazines. She has two books to her credit. Presently, she is Dietician and chief Instructor at K.P. health services, Hyderabad, a private organization working for health and nutritional awareness in India.

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Bibliographic information

Title Nutrition and Food Science
Author P. Janaki Rao
Format Hardcover
Date published: 23.01.2006
Edition 1st ed.
Language: English
isbn 8179101673
length viii+240p., Bibliography; Index; 23cm.