Nutrition and Food Safety

Author: Guo Hongwei, Editor-in-Chief
Publisher:
Publish Date: 2005-03-01
Features: This textbook includes two parts: Nutrition and Health, and Food Safety and Health.
The Nutrition and Health section covers: Dietary Reference Intakes for Chinese Residents, Dietary Guidelines for Chinese Residents, The Chinese Balanced Diet Pyramid, China's Food and Nutrition Development Program (2001–2010), Dietary Guidelines for the United States, Dietary Nutrition Recommendations for Canada, WHO Population Nutrition Targets, and the Healthy Eating Index. It also discusses the characteristics of various foods, health issues related to nutrients, energy, alcohol consumption, and other nutrition-related topics.
The Food Safety and Health section includes: Microbial contamination and health, health risks associated with N-nitroso compounds, toxic metals, heterocyclic amines, pesticide residues, and dioxin contamination, food additives and food safety, the safety of genetically modified foods, the impact of food processing on nutrients, and food safety legal and regulatory management.