3 Preface to the Third Edition The second edition of Food Science and Nutrition received an overwhelming response and served the purpose of arousing interest in this subject in students, staff, and the community at large. The simple language and style of presentation has helped people with minimum science background understand this important subject which has a direct impact on our health and wellbeing. Food safety is the key to sound health and needs to be in place if citizens of our country are to be protected from foodborne diseases and dietary deficiencies. Just knowledge about nutrition and food science is incomplete without adding the food safety aspect. Keeping this in mind, this new edition has been developed as a comprehensive approach to preparing safe and nutritious food for all. Like every decade, there have been major changes in the Indian consumer s lifestyle and eating habits. Likewise, the incidence of lifestyle related diseases and consumption of junk food is on the increase, making it necessary for all food business operators and homemakers to understand and apply the basic principles underlying preparation of products that are safe, nutritionally sound, and high in quality. The important role played by regulatory agencies has become more significant and now food business operators are realizing the benefits of adopting food standards and regulations in marketing their products and services. The aim of this text has been and remains the same to provide students with a wide range of basic principles and practices in the subject area, thus enabling them to apply their knowledge efficiently be it at home, in the food industry, hospitality or health care sector, and provide safe, wholesome, and quality food. About the Book Although the first edition was initially designed both as an introduction to the subject and as a textbook for students pursuing degree in Hotel Management and Catering Technology, it was well accepted by students and faculty members from food technology, home science, and health sciences. Based on feedback from faculty members, a need to expand the coverage of the book was felt. Therefore, the book now becomes a complete and exhaustive textbook for students from other related streams as well. Two new chapters and many new topics have been added to ensure adequate coverage of latest trends and make the book useful for students pursuing a course in food science, home science, and hospitality studies.. All rights reserved.
4 vi Preface to the Third Edition In addition, 12 original chapters have been revised to include the latest examples and trends in the food and beverage industry. Illustrations have been updated and augmented to add interest to the text. As in the last edition, each chapter in the book is designed with a focus on the learning objectives. Key terms are explained at the end of every chapter. Simple illustrations, formulae, and reactions are added to portray concepts. Review questions are listed at the end of each chapter. A concise summary to highlight the main points is given for every chapter. Key Features Completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus for the subjects taught in the first three semesters namely food science, nutrition, and food safety Covers subjects taught in hospitality and hotel administration, food technology, applied sciences, home science, and nursing courses Provides ample examples, review questions, analytical thinking exercises, and updated reference charts and tables Instructors manual with MCQs for all chapters New to the Third Edition Based on changing trends in hospitality and food business operators as well as the invaluable feedback received from reviewers, users, industry professionals, and academicians, this edition now includes the following: A complete section in the book focuses on all aspects of food safety covered in four dedicated chapters as well an appendix on First Aid. Chapter 10 on Food Microbiology introduces the reader to microorganisms that are of significance to the food industry. Both useful and harmful microbes that are of special importance to the food industry, factors that affect and control the growth of microorganisms. An introduction to hygienic handling measures of food items to prevent contamination, spoilage and spread of foodborne disease, emerging pathogens. Chapter 11 on Food Processing and Preservation is based on shelf-life, spoilage and contamination, objectives of processing, methods of preservation, effect of processing on nutrients, and food additives. Chapter 12 on Food Safety covers principles of safe food, GHP, GMP, hygiene of the food establishment, FSMS guidelines, good habits, 7 C s of food hygiene, common faults in food preparation and service, and food allergies. Chapter 13 on Food Standards, Regulations, and Quality Management includes the following topics international and national regulations and standards, compulsory and voluntary laws and standards CODEX, ISO, BIS, Agmark; regulatory agencies National FSSAI, EIC, QCI, CPA, REGULATORY AGENCIES International WHO, FAO, WTO, quality management systems TQM, FSMS, HACCP; food fortification, genetically modified foods, food labelling.. All rights reserved.
5 Preface to the Third Edition vii Extended Chapter Material The following additions have been made in the existing chapters: Chapter 4 on Proteins has a new section on protein isolates, concentrates, and hydrolysates. Chapter 6 on Fats and Oils includes trans fatty acids, interesterification, and fat replacers. Chapter 10 on Food Microbiology includes classification of hazardous contaminants, mode of spread of food borne pathogens, and emerging pathogens. Chapter 11 on Food Processing and Preservation includes classification of food on the basis of its shelf-life. Chapter 14 on Introduction to Nutrition has the latest recommended dietary allowances table. Chapter 16 on Proteins in Nutrition has introduced the concept of limiting amino acids. Chapter 17 on Lipids has a new topic on non-communicable diseases (NCDs). Chapter 19 on Vitamins includes absorption of vitamins. Chapter 20 on Minerals includes bioavailability of minerals and Selenium. Chapter 22 on Balanced Diet includes modifications in the healthy food plate. Chapter 24 on Modified Diets has two additional dietary guidelines for cancer patients and Naturopathy. Chapter 25 on New Trends in Foods has additional information on new packaging options, safety concerns regarding plastics, and smart packaging. Coverage and Structure The text is divided into three sections: (1) food science, (2) food safety, and (3) nutrition. Section 1 Food Science The section on food science now comprises nine chapters that cover scientific principles and their applications in the preparation of food and commercial food products. New commodities and processes which are of relevance have been included. This section concentrates on the composition, structure, and behaviour of food in relation to pre-preparation, cooking, packaging, and storage relevant to catering operations. Chapter 1 introduces students to the basic concepts of food science. Chapter 2 is on Colloidal systems in foods and explains various colloidal systems encountered in foods and their effect on food quality. Chapter 3 introduces the student to Carbohydrates and types of cereals and cereal products that are available in the market. Chapters 4 on Proteins explains pulses to be a vegetarian source of protein and the effect of steeping, sprouting, and cooking on pulses. Chapter 5 on Fruits and Vegetables discusses the structure and natural plant pigments as well as the role of plants in human diet, various kinds of fruits and vegetables, as well as the structure and natural plant pigments present in them. Chapter 6 on Fats and Oils discusses concepts such as rancidity, reversion, refining, winterization, and nuts and oilseeds.. All rights reserved.
6 viii Preface to the Third Edition Chapter 7 on Flavour explains the various aspects as well as the use of flavours in food preparation and different spices and herbs. Chapter 8 on Browning Reactions discusses types of browning reactions and the role of browning in food preparation. Chapter 9 covers different methods of food evaluation. Section 2 Food Safety This section comprises four chapters covering all aspects of Food Safety. Chapter 10 introduces the reader to microorganisms of significance to the food industry. Chapter 11 on Food Processing and Preservation discusses the objectives of food processing, methods of food preservation, and the effect of processing on food constituents. Chapter 12 is on Food Safety. Chapter 13 deals with Food Standards, Regulations, and Quality Management. Section 3 Nutrition The section on nutrition comprises 12 chapters related to nutrients and planning of diets for sustaining a healthy lifestyle. Crucial issues such as weight control, eating disorders, and lifestyle-related diseases are included in this section. Dietary guidelines for prevention of deficiency and problems related to excessive consumption have been covered. Chapter 14 introduces readers to the concept of nutrition. Chapter 15 on Carbohydrates in Nutrition covers the classification as well as dietary sources of carbohydrates. Chapter 16 on Proteins in Nutrition introduces students to classification and functions of proteins. Chapter 17 on Lipids covers fatty acids, antioxidants, saturated fatty acids, cholesterol, and more. Chapter 18 explains the various functions of water as well as the concept of water balance. Chapter 19 discusses the various types of vitamins. Chapter 20 discusses the classification and general functions of minerals. Chapter 21 on Energy Metabolism covers forms of energy, energy requirements, and energy balance. Chapter 22 discusses the various aspects of a balanced diet, planning balanced diets, various food pyramids, and the latest concept of the food plate. Chapter 23 introduces students to menu planning and mass food production. Chapter 24 on Modified Diets discusses diet therapy and various types of modified diets. Chapter 25 discusses new trends in foods and nutrition including the nutritional evaluation of new products and highlights different nutraceuticals, such as prebiotics and probiotics, and their role in maintaining health and the significance of nutritional labelling. Sunetra Roday. All rights reserved. 2b1af7f3a8