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
- Access to healthy food in Nantes, France
- 1968: Food for health – the science
- Food access, diet and health in the UK: an empirical study of Birmingham
- Campylobacteriosis in New Zealand. Part two – tackling the problem.
- The effects of fatty acids on the nutritional value and eating quality of lamb
- 63. Enriched broccoli reduces cholesterol
- Human pathogens and the phyllosphere
- Feeding marine algae to cattle: boosting nutritional value of beef?
- 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.