Publisher's Synopsis
This book defines the challenges and opportunities that face nutritionists, agriculturalists, food industries, and public policy planners in their quest to improve the standard of nutrition worldwide. Distinguished authorities critically assess current dietary recommendations and eating habits and examine the technological, economic, political, cultural, and behavioural factors that influence the availability and consumption of food. The contributors explore the potential of new food production and processing technologies, propose strategies for guiding the public toward sound nutrition, and outline future research directions for industry, government, and the biomedical sciences.
