Nature of Food Study -- Basic Chemistry of Foods -- Food as a Source of Nutrients -- Basic Food Groups and their Nutrient Contribution -- Food Preparation and Processing Techniques -- Effect of Preparation and Processing on Food Components -- Food Acceptance and Sensory Evaluation of Foods -- Water -- Carbohydrates in Foods -- Protein Foods of Plant and Animal Origin -- Oils and Fats -- Vegetables -- Fruits and Fruit Preparations -- Beverages-Tea, Coffee, Fruit Juices and Others -- Spices and Flavouring Agents -- Food Preservation -- Home Scale Methods of Food Preservation -- Food Sanitation and Hygiene -- Food Borne Diseases -- Food Laws and Food Standards
Summary
The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin is discussed in detail
