Nutrition, Nutritional Disorder & Management

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. Nutritional Disorder is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. It may involve calories, protein, carbohydrates, vitamins or minerals. Not enough nutrients are called under nutrition or undernourishment while too much is called over nutrition. Malnutrition is often used specifically to refer to under nutrition where there is not enough a calorie, protein, or micronutrients. If under nutrition occurs during pregnancy, or before two years of age, it may result in permanent problems with physical and mental development. Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation.

  • Approaches to safety and quality in food processing
  • Food fortification and enrichment
  • Role of Packaging in Food Processing
  • New Thinking on Food Protection
  • Impact of genetically modified food on health
  • Use of safe, nutritious, and wholesome food

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