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In recent years, food loss and waste in the world have grown alarmingly, and destroy energy and resources that might otherwise be used for human nutrition. This chapter describes the nutritional compounds humans require, their main sources, and the functions they perform in the human body to maintain an adequate state of nutrition and health. In addition, the main sources of nutrient loss derived from all pre-consumption factors and processes, and their repercussions on the nutritional composition of food and human health, are briefly described.
Price: $32.50
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
23 March 2020
ISBN: 9781786766793
Format: eBook
BISACs:
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture, TECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security, TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science, TECHNOLOGY & ENGINEERING / Agriculture / Organic
1 Introduction 2 Food, nutrition and health 3 Organic nutrients 4 Inorganic nutrients: minerals 5 Nutritional classification of food 6 Loss and waste of nutritional components (LWNCs) from food loss and waste 7 Reducing the LWNCs in food 8 Conclusion 9 Where to look for further information 10 References