For a Better Nutrition in the 21st Century

This volume is a rich source of innovative, practical ideas for meeting the most urgent current and future nutritional needs, both in affluent societies and in developing areas of the world. It is an essential reference for all professionals involved in formulating dietary recommendations, counseling consumers on food selection and preparation, and producing, manufacturing, distributing, and retailing food.
This timely and thought-provoking book addresses the scientific basis and public health implications of dietary guidelines and the ramifications of new technologies for agriculture, aquaculture, and food processing. Noted experts describe current efforts to improve crop and livestock production and explore important new applications of food processing technology - such as design of "functional" foods to prevent or treat specific disorders and flavor-enhancing substances to compensate for chemosensory losses in the elderly. Close attention is given to the complex problems of reducing microbiological hazards in food and evaluating the safety of agricultural chemicals, food additives and preservatives, irradiated foods, chemically synthesized ingredients, enzymes used in food processing, and foods produced by genetic manipulation. Also included are incisive discussions on food labeling and consumer education, popular beliefs about nutrition, public attitudes toward food technology, future trends in consumer demand, and research priorities for industry, government, and the biomedical sciences.