Food Science and Nutrition

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Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of Hotel Management. The section on Food Science deals with the nature of food materials, i.e. composition, structure, and behaviour during preparation, serving and storage, and that on Nutrition covers the functions of food and the various nutrients, their sources, requirements, and deficiency symptoms.

The book focuses on those aspects of food science and nutrition that are of particular importance to catering. Emphasis has been made on the importance of food science and nutrition in institutional catering, besides suggesting measures for retaining and enhancing nutrients while processing food.

The textbook is likely to become popular for discussions on the latest trends in health foods and convenience foods, ample illustrations, and simple and systematic presentation of concepts and principles underlying food science and nutrition.

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Product Details

  • ISBN-13: 9780195689112
  • Publisher: Oxford University Press, USA
  • Publication date: 2/28/2008
  • Series: Oxford Higher Education Ser.
  • Pages: 384
  • Product dimensions: 9.30 (w) x 7.20 (h) x 0.70 (d)

Meet the Author

Sunetra Roday is senior member of the faculty at the Maharashtra State Institute of Hotel Management & Catering Technology (MSIHMCT), Pune. She has been teaching food science and nutrition for over 26 years. A post-graduate in foods and nutrition from Lady Irwin College, New Delhi, she has also a masters degree in tourism management. She has published books on hygiene and sanitation, cookery, and food preservation. She is actively involved in consultancy projects, curriculum development, and nutrition counselling.

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Table of Contents

Food Science
Introduction to Food Science     1
Introduction     1
Food Science Concepts     7
Basic SI Units of Length, Area, Volume, and Weight     7
Density     10
Temperature     11
pH or Potential Hydrogen     13
Important Terminologies, their Definition and Relevance     15
Colloidal Systems in Foods     24
Introduction     24
Constituents of Food     25
Stability of Colloidal Systems     27
Carbohydrates     39
Introduction     39
Classification of Carbohydrates     42
Structure of Carbohydrates     44
Starch     45
Gelation     51
Retrogradation     53
Dextrinization     53
Types of Food Starches     54
Sugar     55
Soluble Fibres: Pectins, Gums, and Mucilages     57
Proteins     62
Introduction     62
Basic Structure and Properties     63
Native Proteins     65
Denatured Proteins     67
Functional Properties of Specific Protein Rich Foods     69
Milk     70
Eggs     71
Meat     77
Commercial Uses of Proteins     81
Fats and Oils     85
Introduction     85
Structure     86
Rancidity     88
Reversion     90
Factors Leading to Rancidity and Reversion     91
Prevention of Rancidity     92
Effect of Heat on Fats and Oils     92
Polymerization     92
Care of Fats and Oils     93
Extraction of Fats and Oils     93
Refining     94
Winterization     95
Hydrogenation of Oils     95
Shortenings     96
Popular Fats and Oils Available     98
Commercial Uses of Fats and Oils     99
Flavour     103
Introduction     103
Definitions     104
Use of Flavours in Food Preparation     110
Browning Reactions     112
Introduction     112
Types of Browning Reactions     113
Role of Browning In Food Preparation     118
Detrimental Effects of Browning     119
Food Processing     121
Introduction     121
Causes of Food Spoilage     122
Objectives of Food Processing     123
Methods of Food Preservation     124
Effect of Processing (Heat, Acid, and Alkali) on Food Constituents     139
Evaluation of Food     142
Introduction     142
Methods of Evaluation     143
Proximate Analysis of Food Constituents     157
New Trends in Foods     160
Introduction     160
Soya Foods     161
Food Fads     162
Organic Foods     162
New Trends in Packaging     164
Edible Films     166
Introduction to Nutrition     168
Introduction     168
Relation of Food and Health     170
Food and its Functions     171
Classification of Nutrients     173
Recommended Dietary Allowances (RDA)     173
Digestion, Absorption, and Metabolism of Food     175
Carbohydrates     181
Introduction     181
Classification of Carbohydrates     182
Digestion, Absorption, and Metabolism     182
Dietary Sources     185
Functions     186
Artificial Sweeteners      191
Alcohol     191
Proteins     195
Introduction     195
Protein Quality     197
Classification of Proteins     198
Functions in the Human Body     199
Digestion, Absorption, and Metabolism     200
Methods of Improving Protein Quality     203
Factors Influencing Protein Requirements     204
Dietary Sources     205
Effect of Deficiency and Excess     206
Lipids     210
Introduction     210
Classification of Lipids     211
Fatty Acids     212
Unsaturated Fatty Acids     213
Antioxidants     215
Saturated Fatty Acids     215
Phospholipids     216
Lipoproteins     216
Cholesterol     218
Functions of Fats     218
Digestion, Absorption, and Metabolism of Fats     219
Dietary Source     221
Deficiency of Fats     222
Symptoms of Excessive Intake     222
Recommended Dietary Allowances     222
Water     226
Introduction     226
Functions     227
Daily Intake of Water      227
Daily Loss of Body Water     228
Water Balance     229
Vitamins     232
Introduction     232
Classification     233
Fat Soluble Vitamins     234
Water Soluble Vitamins     238
Effect of Cooking on Vitamins     245
Minerals     248
Introduction     248
Classification     249
General Functions of Minerals     249
Energy Metabolism     261
Introduction     261
Forms of Energy     262
Units of Measurement     263
Energy Value of Food     263
Energy Needs of the Body     265
Total Energy Requirement     266
Basal Metabolic Rate     266
Specific Dynamic Action     268
Physical Activity     268
Energy Balance     269
Calculating the Energy Value Based on Proximate Principles     272
Dietary Sources     272
Estimation of Energy Requirements     273
Modifying Energy Content of Meals     276
Balanced Diet     280
Introduction     280
Recommended Dietary Allowances      281
Basic Food Groups     283
Guidelines for Using the Basic Food Group     288
Menu Planning and Mass Food Production     291
Introduction     291
Factors Influencing Meal Planning     293
Planning Balanced Meals     295
Steps in Planning Balanced Meals     297
Calculating the Nutritive Value of a Recipe     300
Special Nutritional Requirements     305
Effect of Quantity Cooking and Processing on Nutrients     312
Modified Diets     318
Introduction     318
Purpose of Diet Therapy     319
Classification of Modified Diets     319
Diets for Common Disorders     324
New Trends in Nutrition     336
Need for Serving Nutritional and Health-specific Meals     336
Nutritive Value of Fast Food and Junk Food     338
Nutritional Evaluation of Newly Launched Products     340
Significance of Nutritional Labelling     345
Index     350
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