Food and health
The relationship between diet and health is now widely recognised. Food quality, composition, availability and cost have a direct effect upon the health profile of many communities.
The Openfields library includes materials on how diets, foods and food components affect human health. The scope includes diet composition, functional foods, food supplements and medicinal plants used by consumers, and the provision of evidence to support health claims. Other materials indicate how production methods affect the quality of foods, food supplements and herbal medicines. This includes primary production (agriculture), processing, storage, quality control/standardisation, safety assurance, national policy issues, etc.
A sample of Items held in the Food and health category
- Food and climate change: A review of the effects of climate change on food within the remit of the Food Standards Agency
- The growth and survival of food-borne pathogens in beer.
- Hot water treatment after harvest preserves nutritional quality of spinach during storage.
- Human pathogens and the phyllosphere
- 967: Food safety
- The contribution of dietary broccoli sprouts towards the microbial metabolite profile in the hind gut of mice
- UK rabbit meat market: is there potential to develop?
- Food access, diet and health in the UK: an empirical study of Birmingham
- Improving the quality of sheep's cheese
- Sulphur accumulation and re-distribution in wheat (Triticum aestivum): a study using stable sulphur isotope ratios as a tracer system
There are currently no subcategories in the Food and health section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.