Food Science And Nutrition 3e

描述

From the Publisher Key Features • Completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus for the subjects taught in the first three semesters namely food science, nutrition, and food safety • Covers subjects taught in hospitality and hotel administration, food technology, applied sciences, home science, and nursing courses • Provides ample examples, review questions, analytical thinking exercises, and updated reference charts and tables New to this Edition • New chapters on Food Safety and Food Standards, Regulations, and Quality Management • An appendix on First Aid • Extended material including the latest ‘recommended dietary allowances’ table; new topic on non-communicable diseases (NCDs); additional information on new packaging options, safety concerns regarding plastics, and smart packaging; dietary guidelines for cancer patients and Naturopathy, and many more. ONLINE RESOURCES (for teachers) • Instructors’ manual • Multiple choice questions for class assessments • PowerPoint Slides Review: Good one - Good for people who want to increase there nutrition knowledge in detail Review: Amazing book - Amazing book. I tried many other books to understand the subject but got confused. However this book was written in the easiest possible language.