Culinary & Pastry Arts: Nutrition & Food Science

The Food and Nutrition Board (FNB) of the National Academies of Sciences, Engineering, and Medicine was convened in 1940 in response to a request from the U.S. National Defense Advisory Commission to the National Academy of Sciences for assistance in studying nutrition problems in the United States.

Public health is a constant concern for world health authorities since not only food-borne illnesses but also diverse human illnesses associated with fat, salt, and sugar intake are increasingly prevalent.

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections.

The book not only covers the core issues of Food Toxicology but also throws light on the recent challenges in the field and how newly developed fields of genomics and nanotechnology can be used to address these issues.

From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals.

On Food and Cooking is the bible that food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.