Diet and Health

Author: Wu Yongning
Publisher:
Publish Date: 2004-05-01
Features: This book comprehensively introduces the relationship between diet and health from two aspects: dietary nutrition and food safety. The "Dietary Nutrition" section includes basic nutrition (energy, protein, lipids, carbohydrates, minerals, water, and their functions), the characteristics of nutritional needs for different populations (infants, adolescents, elderly, pregnant and lactating women, etc.), and dietary guidelines, as well as the prevention and treatment of nutritional deficiencies and nutrition-related diseases. The "Food Safety" section covers contamination pathways of food (e.g., bacterial contamination, mold contamination, chemical contamination), emerging food safety issues (e.g., mad cow disease, genetically modified foods, etc.), the causes, development, changes in disease spectrum, monitoring, and diagnosis of foodborne diseases, as well as the causes, investigation methods, and prevention and control measures for food poisoning outbreaks. The authors of this book are all experts in nutrition and food safety, and the knowledge they present is very, containing many new concepts about health and diet, reflecting research achievements in this field both domestically and internationally. It is highly valuable and strongly guiding. In addition to serving the general public, this book can also be referenced by catering industries, enterprises and institutions, healthcare facilities, schools, and childcare centers/kindergartens/nursing homes.