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
- CSR, SMEs and food retailing: The advantages of being a lesser god
- Predicting risk of Fusarium mycotoxins in cereals
- 1967: Food for health – by stealth
- Food and climate change: A review of the effects of climate change on food within the remit of the Food Standards Agency
- Improving the quality of sheep's cheese
- 2202: Novel food production
- A Science-based Approach to Calculating Safe Cooking Temperatures for Poultry Meat in New Zealand
- Can natural antioxidants improve quality and shelf-life of chicken meat?
- 1122: Food justice
- 1146: Key Food Statistics
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.