About This Book
Food nutrition and quality are essential aspects of health and well-being, as they determine the
value and safety of the food we consume. Food nutrition refers to the content of essential nutrients
such as carbohydrates, proteins, fats, vitamins, and minerals that the body needs for growth,
energy, and overall function. A well-balanced diet provides the right amounts of these nutrients to
support physical and mental health. Food quality, on the other hand, includes not only nutritional
value but also sensory attributes like taste, texture, color, and aroma, as well as safety, freshness, and
shelf life. High-quality food is free from harmful substances such as pathogens, toxins, or
contaminants, and maintains its desired characteristics throughout its shelf life. Factors such as
processing methods, storage conditions, and ingredient selection play a major role in determining
food quality. Nutrition and quality are closely linked. Poor food quality can lead to nutrient loss,
while good quality enhances the nutritional benefits. With rising health awareness, there is a
growing demand for nutrient-dense, minimally processed, and functional foods. Food scientists
and nutritionists work together to improve both the nutritional profile and overall quality of foods,
ensuring they are not only safe and appealing but also health-promoting. Food Nutrition and
Quality explores the relationship between the nutritional value of food and the factors that
influence its safety, taste, and overall quality.
Contents: 1. Introduction, 2. Basic of Nutrition, 3. Macronutrients: Carbohydrates, Proteins, and
Fats, 4. Modern Food Supply and Safety, 5. Essential Vitamins and Minerals in the Human Diet,
6. Aspect of Food Consumption, 7. Fundamentals of Food, Nutrition, and Human Health,
8. Classification of Foods, 9. Food Nutrition and Quality.
