Food Science And Nutrition

This book is written with an intention to meet the academic needs of the students studying in Food and Nutrition in various universities of Bangladesh mostly at the graduate and post-graduate level. The book arose from my lecture notes that I had compiled in my teaching career in this special area, with an ambition that one day, I would assemble then in the format of a book. I have tried to cover various areas of Food Science with a touch of food technology to familiarize the students with the technological aspects of food processing. Food science is the study of natural food components and how they react or behave in the process of cutting, peeling, cooking, drying and in the various industrial processing operations. Pigment and flavour development are important aspects in food science and food processing, as they affect the acceptibility and quality of foods. These and other related areas are also briefly discussed in the first part of the book. The second part deals mostly with Nutrition-macronutrients like carbohydrates, proteins, fats and micronutrients like vitamins and minerals. Planning a balanced and nutritious meals is important for healthy living. Principles of meal planning, food groups, dietary guidelines have also been discussed here. In the end, a separate chapter on the nutrition situation and present scenario of nutrition in Bangladesh, along with measures to reduce malnutrition is also given. I hope and trust that this book would be of interest and helpful to all students and teachers working in the field of teaching and learning in this area and general readers as well. Suggestions for correction and improve-ment in all areas are most welcome and hopefully will be done in the next edition. The author cordially thanks the publisher for helping and guiding in all steps of its publication.