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
- 123. Genetic and environmental factors controlling acrylamide formation in wheat products
- 1967: Food for health – by stealth
- 142. Producing healthier milk for consumers
- 1968: Food for health – the science
- 1146: Key Food Statistics
- The Safety of Poultry Products : Present Trends and Future Developments
- The growth and survival of food-borne pathogens in beer.
- Campylobacteriosis in New Zealand. Part two – tackling the problem.
- Emerging issues of HT-2 and T-2 in European cereal production
- Human pathogens and the phyllosphere
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.