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
- Campylobacteriosis in New Zealand. Part one – the early days
- Improving the quality of sheep's cheese
- Predicting risk of Fusarium mycotoxins in cereals
- 2293: Producing healthier milk for consumers
- ISEKI_Mundus – a base to foster international exchange of expertise in microbial food safety research.
- An alternative allergen risk management approach
- Food access, diet and health in the UK: an empirical study of Birmingham
- Food and climate change: A review of the effects of climate change on food within the remit of the Food Standards Agency
- 1537: Dairy is good for you
- Food Security: Perception Failures
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.