Best Reference Books – Food and Nutrition

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We have compiled the list of Top 10 Best Reference Books on Food and Nutrition subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Food and Nutrition along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Food and Nutrition subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Food and Nutrition" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Food Science and Nutrition” by Sunetra Roday

“Food Science and Nutrition” Book Review: This book is designed for students from food science backgrounds. The basic introduction about food science is given in the start of the book. Information about carbohydrate, proteins, fruits and vegetables, fats and oils, flavour and colloidal systems in foods. Browning reactions are also given in the book along with evaluation of food. The food safety methods are also given in the book which include food microbiology, food processing and preservation, safety, regulation and quality management. Introduction about nutrition, presence of carbohydrate and proteins in it is given in the book. Under nutritions content details about lipids, water, vitamins and minerals is given. Energy metabolism and balanced diet are also given with modified diets. Information about mass food production and new trends in food also given.

2. “Question Bank on Food and Nutrition” by M R Prajapati

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“Question Bank on Food and Nutrition” Book Review: This book is designed for students from food science backgrounds. Information about cereals, pulses and oil seeds is given in detail. This book also contains information about fruits and vegetables, milk and its products is given in the book. Food preservation methods, its product development is given along with industrial microbiology. Food chemistry and nutrition is also given in detail. This book also contains information about nutraceuticals and functional food information. This book also contains information about food processing engineering and engineering mathematics in a detailed manner.

3. “Fundamentals of Foods, Nutrition and Diet Therapy” by Sumati R Mudambi

“Fundamentals of Foods, Nutrition and Diet Therapy” Book Review: This book is designed for students from food science backgrounds. Introduction to the study of nutritions is given in the beginning of the book. The book also contains information about carbohydrate, fats and other lipids, proteins, energy metabolism, vitamins and nutritions details is covered under nutrients and energy topics. Meal planning and management is also given in the book which includes meal planning for family, for different age groups, according to indian meal patterns. Food selection, storage and preparation details are also given in the book. Details about the factors which affect food, food sanitation and hygiene methods are also given in the book. This book also contains diet therapy, its principles, need of nutritions in different diseases is given in a detailed manner. Nutrient drug interaction is also given in the book.

4. “Food Science, Nutrition and Safety” by Suri/ Malhotra

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“Food Science, Nutrition and Safety” Book Review: This book is designed for students from food science backgrounds. Introduction about the topic is given in the beginning of the book. Details about carbohydrates, proteins, fats and oils is given in the book. This book also contains evaluation of food and emulsion in detail. Collidas, flavours and browning part is also given in the book. Basic information about nutrients is also given in the book. Information about macronutrients and micronutrients is given in a detailed manner. Balanced diet and meal planning is also explained in the book. Food processing and nutrients value and health is also given in this book. This book also contains an introduction to food safety, preservation and spoilage. Beneficial roles of microorganism and food borne disease are also given. Food laws and regulations are explained in the book. The details about quality management is given. This book also contains hygiene and sanitation in the food sector in a detailed manner.

5. “Dictionary of Food and Nutrition” by Sharma / Caralli

“Dictionary of Food and Nutrition” Book Review: This book is designed for students from food science backgrounds. This book contains scientific information in detail. The information about composition of food and their items also given along with its chemical composition and uses. Basic scientific principle of phenomena and processes is also explained in the book. This book also contains descriptions of plants and their useful parts such as toots, leaves or fruits, essential oil and herbs. Principle of chemical and synthesis material is explained along with animal ingredients. Energy content in food also explained in the book. The details about vitamins in food are also given.

6. “Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition (Revised)” by Professor of Anthropology Darna L Dufour and Goodman of Faculty and Professor of Biological Anthropology

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“Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition (Revised)” Book Review: This book is designed for students from food science backgrounds. Information about nutritional anthropology is given in the start of the book. The details about biological baseline is also given in the book. This book also contains information about the agricultural revolution. Variation in food systems is also given in the book. This book also contains the food ways which includes materialist approaches, ideology, symbolism and social power. Food adaption details also given in the book. The role of food as medicine is also explained in the book. Details about undernutrition and dietary transition and globalization is given in the book. The information about cultural ecology of infant and young child feeding is given. This book also contains overnutrition and hunger in lands of plenty details along with the solution also.

7. “Statistical Aspects of Community Health and Nutrition (Woodhead Publishing India in Food Science and Nutrition)” by A K Nigam

“Statistical Aspects of Community Health and Nutrition (Woodhead Publishing India in Food Science and Nutrition)” Book Review: This book is designed for students from food science backgrounds. Quantitative and Qualitative research methods are given in the book. Information about maternal and infant survival, undernutrition and deficiency caused due to nutrients is given in the book. This book also contains details about anemia, gender disparity and food insecurity. Disease in community clusters is given in the book. This book contains analysis of multiple response data and randomized response techniques. Small area estimation and WHO growth standards tables also given in the book.

8. “A Textbook Of Foods,Nutrition And Dietetics” by M Raheena Begum

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“A Textbook Of Foods,Nutrition And Dietetics” Book Review: This book is designed for students from food science backgrounds. An introduction about food and its nutritionants is given in the book which include carbohydrates, proteins, lipids, vitamins, minerals and energy metabolism. The details about different food items is given in a detailed manner. Methods of cooking food, preversing it and keeping food hygiene are given in the book. Guidelines for food selection also given in the book along with meal planning. Nutrition needs in different age groups, in pregnancy, for preschool/school children, workers/labourers, during lactation is given in the book. This book also contains the need of nutrients in different diseases in a detailed manner.

9. “Handbook of Food and Nutrition” by Dr M Swaminathan

“Handbook of Food and Nutrition” Book Review: This book is designed for students from food science backgrounds. Information about nutrition is given in detail. This book contains food adulteration and food processing in a detailed manner. Information about planned diets is also given in the book. This book also contains planned diets for all age group peoples. Details about microminerals and macrominerals in detail. The methods of storing food, preservation are given. Therapeutic nutrition details are also given in the book.

10. “Food and Nutrition For Nurses(Bsc Nursing)” by Ruma Singh

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“Food and Nutrition For Nurses(Bsc Nursing)” Book Review: This book is designed for students from food science backgrounds. History of nutrition is given in the book. The details about carbohydrate, proteins, fats and lipids, vitamins and soluble vitamins is given in the book. Microminerals and Macrominerals are also given in detail. Weight management methods and nutritional problems in India are explained in this book. National and international nutritional agencies details are given in this book. Information about balanced diet is also given.Introduction to therapeutic nutrition is also given in this book. Principle and method of cooking and preservation of nutrients is given. This book also contains food toxicity, storage, preservation, additives and adulteration in a detailed manner. Introduction to therapeutic nutrition is also given in this book.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Food and Nutrition – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Food and Nutrition" so that one can readily see the list of top books on "Food and Nutrition" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Food and Nutrition subject, please let us know.

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter