About the Book
Food is the main important source of the supply of nutrition to the bodies of all living beings. The purpose of this nutrition is to enable the body to discharge its various functions, both voluntary and involuntary. From my experience of applied nutrition and food science, I felt need for a reference book that deals all knowledge related to the applied nutrition and food science. The nutritional status of a population depends on the availability of food, its consumption, and its biological utilization. A natural disaster may affect the nutritional status of the population by affecting one or more components of the food chain depending on the type, duration, and extent of the disaster, as well as the food and nutritional conditions existing in the area before the catastrophe. Slow-onset disasters such as drought are more likely to affect long-term nutritional status than sudden-onset disasters such as earthquakes and hurricanes. This book contains revised and updated information and figure. Since, the first of this book, we have felt the need to include a section on some of the more applied aspect of nutrition and have therefore written an additional chapter which include information on the nutritional consideration of groups of people and meal planning. This book has written for students, teachers and researchers of Food technology, Human nutrition, Food Science and Technology, Food and Nutrition and Home Science.
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