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
- Risk factors associated with gallstone disease in women
- CSR, SMEs and food retailing: The advantages of being a lesser god
- Improved modeling of fusarium to aid mycotoxin prediction in UK wheat.
- The effects of fatty acids on the nutritional value and eating quality of lamb
- Mycotoxins, Fusarium, farming and food
- Emerging issues of HT-2 and T-2 in European cereal production
- 2202: Novel food production
- 1115: Fruit and vegetable task force
- 1122: Food justice
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.