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 access, diet and health in the UK: an empirical study of Birmingham
- Predicting risk of Fusarium mycotoxins in cereals
- 1967: Food for health – by stealth
- Distribution of Fusarium mycotoxins in UK wheat mill fractions
- Improving the quality of sheep's cheese
- 2204: New adventures in high street milk
- A Science-based Approach to Calculating Safe Cooking Temperatures for Poultry Meat in New Zealand
- 2293: Producing healthier milk for consumers
- 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.